This lovely smoothie is a great way to get your five-a-day and it’s totally delicious!
200ml soya milk
2 Small bananas
1tsp of hemp and pea protein
Roughly chop fruit and add to the blender
Add soya milk, a splash of water and hemp and pea protein
Blend until desired consistency
This recipe makes 2 smoothies
Super Berry Smoothie
This smoothie is full of slow release energy that will give you the boost you need! It is full of
antioxidants, vitamin C, vitamin B6 and plant-based protein and it tastes delicious.
1 Cup of Blueberries
2 Cups of Strawberries
2 Large oranges
1 Medium Banana
2 Apples, chopped with skins on
200ml unsweetened almond milk
Add ingredients into a blender
Blend until desired consistency
Serve and drink immediately
This recipe makes 2 servings
This lovely smoothie is a great way to get a natural energy burst!
Healthy Maca Root Smoothie
Maca root is a perfect addition to a plant-based diet! It is full of slow release carbs, vitamin
C, manganese, copper and vitamin B6. It is also full of good dietary fiber and is very low fat.
Why not try it in this healthy smoothie?
1 tsp Hemp protein powder
100ml unsweetened Soya Milk
2 tsp Maca powder
Roughly chop the fruit and add to the blender
Add the hemp protein powder, soya milk, water and maca powder
Blend until smooth
This will last 48 hours in store container in fridge.
Rocket, Veg and Lentil Soup
Looking for a great way to use up your left over veg? Look no further than this hearty soup.
This is a nutritious and cost-effective way to eat more veg and it tastes delicious – what’s not
This soup is high in plant-based protein, fibre and nutrients.
2 Knorr vegetable stock pots
1 tsp Marigold bouillon vegan stock powder
100g Red lentils
4 Garlic cloves
1 Red onion
1 Handful of fresh sage
1 Packet of fresh rocket
5 White potatoes
3 Sweet potatoes
100g Chopped swede
Fill a stock pot ¾ full of water and place over high heat
Roughly chop the root vegetables and add to the pot
Add the sage, stock pot flavouring and lentils
Cook over full heat for 10 minutes
Stir and reduce heat to low for final 15 minutes
Add rocket and cover
Serve immediately if you want a hearty, chunky soup. Otherwise please allow to cool a little before blending to a texture you desire.
If you're looking for a healthy brownie recipe, this one is for you.
Full of oxidizing beetroot and the humble Omega Rich Flax Seed, it makes it a super healthy alternative to store bought, sugary brownies.
Preheat the oven to 180 degrees/ gas mark 4
In one bowl, add the flax seeds and 4 tbsp of water, allow to combine.
Take the whole beetroots (You can either buy these whole or cook them in boiling water for 45 mins, allow to cool and peel)
Either finely Chop the beetroot into small tiny pieces or Add to blender and pulse until smooth puree.(about 90 seconds)
add 3 tbsp of beetroot water or regular water and set aside.
Next mix the flour, baking powder and cocao powder and set aside
Cream the butter and sugar in a separate bowl and add the flax seed mix and vanilla essence.
combine both the dry and soft mixture and mix well.
Add the flax seed egg and beetroot and combine all the ingredients until a smooth brownie batter.
The mixture should be a soft, cake like mixture
(add more water if necessary or plant based milk if you like)
Once the mixture has been combined, roughly chop the chocolate or grate it (personal preference) and add to mixture.
Grease a loaf tin or thick oven tray and add the mixture, spreading evenly throughout.
Cook for 45-50 mins, keeping an eye on mixture (oven's vary) and remove when toothpick comes out clean.
Allow to rest for 10 minutes out of oven and remove from tin.
Cut until thick slices (should serve 6-8)
Spicy Chickpea and Avocado Tacos are a delicious lunch you can make with minimal ingredients.
Chickpeas are full of Iron and Protein, Complex Carbohydrates and dietary Fiber which really compliment the goodness of the humble Avocado and it's amazing Good fats,
This recipe is best to eat straight away due to how quickly the avocado oxidizes and turns brown.
However you can make the recipe in advance minus the avocado.
1 Ripe Large Avocodo
2 tins of chickpeas
2 tbsp Sauerkraut
2 tsp Paprika Powder
2 tsp Onion Powder
2 tsp Garlic Powder
6 Corn Tortillas
Vegan Greek Yogurt
1 Lime/ Lime Juice
Drain Chickpeas and add to small saucepan on medium heat.
Add the spices and a pinch of salt and pepper.
Mixing well and cook for 4-5 mins
Turn off the heat
Scoop the flesh out of the avocdo and add 2 tbsp of the greek yogurt. Add 1 tbsp of lime juice/ half a lime. Mixing well by hand until the mixture is fully even throughout
Warm the tortillas as stated on the packet
Load up the tacos, With chickpeas, sauerkraut and lastly the avocado cream.
Munchy seeds are a super healthy alternative to crisps and chocolate.
Full of dietary fiber, omega 3 essential fatty acids, Vitamin B, Magnesium, vitamin e and tons of plant powered protein. It boosts from giving you a low Gi alternative.
This beautiful recipe, takes just 3 mins to prepare and with 2 simple pantry cupboard items, it's a well loved weekly recipe
2 tsp Kikkoman Soya Sauce (Reduced Salt)
100g Omega seeds.
Heat a small saucepan until hot and sprinkle the seeds into pan, stirring constantly for 2 minutes.
Turn off the heat and add the kikkoman soya sauce, mixing well to cover all the seeds.
Allow to cool and place in air tight container
Lasts up to a week but we end up eating them much before this!
If you love aubergine, this is a easy vegan supper that can be made in advance and served with salad or rice.
Full of dietary fiber, Vitamin B1, B6 and potassium means it will provide essential nutrients as well as being absoutley delicious.
The richness of the humble aubergine also provides a fantastic range of minerals, including copper, magnesium and antioxidants.
Serve it with fresh red chili, basmati rice and coriander for a fresh and zingy dish.
1 Medium sized Aubergine, roughly chopped into one inch pieces
2 Tbsp Rapeseed Oil
1 tsp Miso Paste (check vegan on label)
2 Tbsp Kikkoman Soya Sauce
1 clove of garlic
1 red chopped Chilli
Fresh coriander for garnish
Roughly chop the aubergine and add to a bowl with a pinch of salt
Add the oil, miso paste, soya sauce and garlic
Stir well and sit to marinate for 30 mins - 2 hours in the fridge or room temperature
Place on baking tray in preheated oven at 180 degrees. gas mark 4 for 35-40 mins
Serve with chopped chili and coriander
Keeps well in fridge for 2-3 days or perfect for freezing