1 medium onion, sliced
3 chopped tomatoes
1/2 teaspoon mild paprika powder
salt and pepper to taste
1 tin butter beans
- In a frying pan soften the onion in olive oil for 5 minutes.
- Add the tomatoes and let simmer on low heat for 15 minutes, while adding the spices, salt and pepper.
- Add the tin of butter beans. Let simmer for another 20 minutes.
- 1 medium butternut squash
- 1 ½ pints vegetable broth
- 1 medium onion
- 2 cloves garlic
- olive oil
- 1 teaspoon cumin seeds
- 2 teaspoons red pepper flakes
- teaspoon sea salt
- teaspoon freshly ground black pepper
- Pre-heat the oven to a medium-high temperature (I set my fan oven to about 180 degrees)
- Cut the squash lengthways into quarters, arrange in a baking tray and drizzle with olive oil. Sprinkle the oil-glossed squash with the chilli flakes and cumin seeds, and season with salt and pepper, then roast in the oven for around 40-50 minutes.
- Once the squash is cooked through, leave to one side to cool before peeling off the skin.
- In a pan, heat the butter on a medium heat, then gently sweat the garlic and onions until translucent and soft. Pour in the stock and allow to simmer gently before adding in the chunks of cooked squash.
- Simmer gently for around five minutes, then blitz with a hand blender or liquidiser until smooth. Return to the pan, and if it’s too thick add a couple of tbsp water.
1 lb. Organic Cucumbers, roughly chopped
2 Small Avocados, cut into small pieces
¼ cup of Fresh Lime Juice (about 2 limes)
¾ cup of Water
1 Tsp. Sea Salt
½ Tsp. Black Pepper
Chopped Tomato & Cilantro for Garnish (optional)
Place the cucumbers, avocados, lime juice, water, sea salt, and pepper into a blender.
Process ingredients until smooth.
Taste and add more salt/pepper if you like.
Transfer the soup to a large bowl or tupperware and chill in the fridge for at least an hour before serving.
Garnish with fresh, chopped tomato and cilantro if you like.
Our favorite & quick Lunch Idea Zucchini Pasta. Zucchini is considered a vegetable by most people, but it is technically a fruit. It is often served as a side dish, or as an ingredient in soups, stews, salads or grilled vegetable sandwiches. One application most people aren’t likely to think of is to make pasta out of zucchini. It is common to add zucchini to pasta sauces, but using the zucchini itself as the pasta gives the dish a whole new dimension.
Raw Avocado Pesto with Zucchini Noodles
- 4 medium zucchini
- 1 cup cherry tomatoes, sliced in half
- 3-4 cloves garlic
- 2 avocados
- 1/4 cup cold pressed olive oil
- 1/2 cup pine nuts plus some for garnish
- 1 tablespoon lemon juice
- pinch Himalayan salt and fresh cracked pepper
1. Spiralize the zucchini. Set aside in a colander to drain excess liquid)
2. Start food processor running. Drop cloves of garlic in, one at a time.
3. Add avocado, olive oil, pine nuts and lemon juice. Pulse until blended.
4. Season to taste with salt and pepper, then toss with the zucchini noodles and tomatoes.
2 gloves garlic
½ cup of olive oil
¼ cup of seamen seed
Slice the aubergine in thin slices and pierce with a fork. Grill in the oven for 10-15 minutes.
Let it cool. Blend all ingredients in blender until smooth.
1 cup pine nuts
2 cups basil
½ olive oil
½ lemon juice
Pinch of Himalayan salt and black pepper
Blend all ingredients together until smooth
Try this red pepper hummus recipe for your next snack. The red peppers make a sensational addition to this traditional hummus recipe.
1 can (16oz -19oz) of chickpeas
1 red bell pepper
1 tablespoon of tahini
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons olive oil
3/4 teaspoon cumin
1 clove of garlic, crushed
1/2 teaspoon salt
1 ½ tablespoons water
Wash and dry red bell pepper. Chop into ½ inch pieces.
In a blender or food processor, blend the chickpeas. Add red bell pepper, olive oil, tahini, lemon juice, garlic, cumin, water, and salt until the ingredients form a creamy, paste-like consistency. Serve immediately or cover and refrigerate for 30 minutes.