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
The beauty of this simple dish in warmer weather makes it ideal for those short on time but still want to stick to healthy eating.
We used gluten free pasta for this version but you are most welcome to use regular pasta.
Full in plant based protein, Iron, Vitamin C and great cold or hot.
100g Frozen Peas
50g Frozen Edamame
100g Frozen Spinach
200g Gluten Free Pasta
2 tbsp Oil
2 cloves of minced garlic or 1 tsp Garlic Powder
3 tbsp Lemon Juice
50g Grated Vegan Cheese
Fresh Parsley - Optional
Cook the pasta as instructions suggest and in a separate saucepan, cook the spinach and frozen peas and edamame
Add lemon juice, garlic and oil to pasta
Drain spinach and peas
Mix with pasta on a low heat for 3 minutes until hot and mixed well.
Season with salt and pepper
Serve with freshly chopped parsley
This serves 2 and for extra nutrients - a tbsp of omega seeds or sesame seeds can be added upon serving
If you love home cooked, healthy meals and the beauty of meal prepping, then this recipe is for you!
High in Iron, Vitamins A, B and C, Plant based protein and Dietary Fiber.
This recipe freezes Well!
This makes this recipe ideal for when you don't have time to cook but need something made with love.
Works great in slow cookers, Rice cookers or saucepans.
1 Can Tinned Chickpeas
1 tbsp Garlic Powder
1 tbsp Madras Powder
2 Tbsp Tomato Puree
1 tbsp Rapeseed Oil
1 Tsp Red Onion Powder
2 Chopped White Onions
2 Knorr Vegetable Stock Pots
100g Red Lentils
2 Carrots, washed and chopped
1 Medium Sweet Potato, Washed and Chopped
200g Frozen Spinach
50g Frozen Peas
250ml fresh Water (See details)
Optional : Fresh Coriander
Slowly cook the onion and Oil for a few mins on medium heat
Add all the ingredients apart from Spinach and Peas
Cover the whole pot with water and place on high heat for 3 mins, stirring slowly.
Reduce heat to medium / Cook on slow cooker or rice cooker and cover with lid
Allow to cook and water to reduce for 30 -40 mins
Add spinach and peas
Cover and allow to cook for remaining 5 mins
Serve with naan bread and fresh coriander