GF DF Rice or Quinoa salad

Use a sachet of ready cooked rice or quinoa, or cook half cup of rice / quinoa with 1 cup of water and simmer for 12 minutes. Then turn off the heat and leave to absorb any liquid for 5 minutes Meanwhile chop colourful salad veg such as: – Radishes –...

4 Ingredient Sweet Potato Brownies

1 cup of mashed sweet potato (pre baked) 2 heaped dessertspoons of Meridian Almond Butter (or Whole Earth Peanut butter) 1 dessertspoon of maple syrup ¼ cup of cocoa powder Chopped walnuts (optional)  Preheat oven to 180 Melt nut butter with maple syrup Add to sweet...

Turmeric Apple Ginger Shot

Ingredients • 1 apple • 1 lemon, only juice • 1 inch piece (30g) ginger • 1 tsp Manuka honey • 1 tsp turmeric powder or grated turmeric • 1 cup (240ml) water • Optional apple cider vinegar Instructions 1. Peel the apple, remove the core, and cut into quarters. Peel...

Pea and Mint Soup

Make up 3/4 litre of vegetable stock but only use 200ml, plus 1 peeled and chopped large potato finally chopped, 200g of frozen peas, 1 onion or bunch of spring onions, 1 handful of fresh chopped mint and 1 handful of fresh parsley or 2 teaspoons of dried herbs, and...

Beetroot and Apple Soup

Serves 4 400g uncooked beetroot 1 medium onions 2 garlic cloves 1 eating apples 30g unsalted butter plus a knob extra 100ml dry cider 500ml litres chicken or veg stock stock sea salt and black pepper Several sprigs of thyme about 2 tbsp crème fraiche or vegan cream...

What’s the right breakfast?

Pre- war days, we mostly had cooked breakfast such as kippers, bacon or eggs with the option of bread, or porridge with milk and butter. Old fashioned Scottish porridge was made in big batches, you even take a slice with you. Such breakfasts gave lasting fuel to those...

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