This lovely smoothie is a great way to get your five-a-day and it’s totally delicious!

Ingredients:
200ml soya milk
2 Apples
2 Pears
2 Small bananas
1tsp of hemp and pea protein
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Recipe:
Roughly chop fruit and add to the blender
Add soya milk, a splash of water and hemp and pea protein
Blend until desired consistency
Serve
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.

Ingredients:
1 Cup of Blueberries
2 Cups of Strawberries
2 Large oranges
1 Medium Banana
2 Apples, chopped with skins on
200ml unsweetened almond milk

Recipe:
Add ingredients into a blender
Blend until desired consistency
Serve and drink immediately
This recipe makes 2 servings
Smoothie Recipe
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?

Ingredients:
1 Apple
1 Pear
1 Banana
1 tsp Hemp protein powder
100ml unsweetened Soya Milk
Water
2 tsp Maca powder

Recipe:
Roughly chop the fruit and add to the blender
Add the hemp protein powder, soya milk, water and maca powder
Blend until smooth
Serve immediately
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
to love?
This soup is high in plant-based protein, fibre and nutrients.
Ingredients:
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
6 Carrots
100g Chopped swede

Recipe:
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.

Ingredients:

• 4 medium  Cooked beetroots
• 3 tbsp ground flaxseed  
• 50g / 1.8oz dairy-free margarine
• 50g / 1.8oz Fruit Sugar or Regular Brown sugar
• 150g / 5.3oz dairy-free dark chocolate (Personal choice!)
• 100g / 3.5oz wholemeal flour/ Gluten Free Flour
• 4 tbsp cocoa powder/ Cacao Powder
• 2 tsp baking powder
• 1 tbsp vanilla
  

Method:
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)
Enjoy!

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.

Ingredients:
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

Recipe:
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.
Enjoy!

Serves 3