Nutritious and delicious recipes for you

Serves 4

What you need
1 kg green beans
4 tbs ghee
1 tsp rock salt
1 tsp turmeric or 1 rhizome
1 handful fresh coriander leaves
1 chilli
1/4 cup grated organic coconut

Coconut Beans

How to
Slice beans lengthwise.
Heat ghee, then add salt, turmeric, chilli and then beans.
Stir until beans are well coated, then cook with the lid on for 5 minutes, stirring every now and then.
Add coconut and coriander, cover and cook 5 minutes.
Serve with steamed whole grains and a protein source, eg lamb or chickpea curry.

Serves 4

What you need
1 medium raw beetroot, washed and unpeeled
1 medium raw carrot, washed and unpeeled
1 medium apple, washed and unpeeled
1 cm ginger, unpeeled
1 handful parsley
1 handful mint
Juice of 1 lemon; can add the zest of desired, for extra tang
Black pepper to taste

Refreshing Salad with Zing

How to
Chop coarsely and place all ingredients in food processor. Use the setting for coleslaw or grating.
Process all until root veges are grated.

A delicious salad with plenty of zing to accompany other salads and your protein source. Great with meat balls, kofteh, tofu, tempeh, or chicken

Serves 4

What you need
1 medium potato, washed and unpeeled
1 small sweet potato or yam, washed and unpeeled
1 medium carrot, washed and unpeeled
1 medium beetroot, washed and unpeeled
1 small turnip, washed and unpeeled
1 small swede, washed and unpeeled
Rock or sea salt
Black pepper
Extra virgin olive oil

Rainbow Chips or Wedges

How to
Cut veges into chip or wedge shapes
Roll in olive oil until just coated
Place on baking tray, 1 layer thick and sprinkle with salt and pepper
Bake in hot oven until browned and crispy
Serve in a bowl lined with a kitchen towel with a yoghurt dip, baba ghanoush or hommous

Serves 4

What you need
I tub organic yoghurt containing live probiotics
1 cucumber, washed, unpeeled and grated
2 cloves garlic, grated
Rock or sea salt and black pepper to taste

Yoghurt Dip

How to
Pour yoghurt into a bowl and add all the remaining ingredients. Stir and chill until serving.
This dish makes a wonderful dip, and an exciting accompaniment to roast meat and veges.

Recipe courtesy of my beautiful Egyptian relatives

Serves 4

What you need

100g buckwheat flour

1 tbs extra virgin olive oil

1 egg

Pinch rock/sea salt

100ml milk

100ml water

Buckwheat Crepes

How to
Add in order, but pour in liquids bit by bit, stirring well with each addition, to avoid a lumpy mixture. Buckwheat is gluten-free, so there is no need to rest this batter. May need to adjust water quantity, as the batter should be the consistency of pouring cream (thicker if you want a pancake consistency)
A tablespoon of mixture in a well-oiled pan makes a good sized crêpe. Practice flipping – so cool in front of others!

Suggested toppings:

Fresh seasonal fruit, especially berries, and organic plain yoghurt

Lemon juice and cold-pressed honey

Maple syrup (pure), cinnamon, strawberries and organic plain yoghurt

Ricotta and baby spinach with pine nuts, chopped mint, black pepper and a pinch of nutmeg

Wilted spinach with a pinch of nutmeg and pine nuts or slivered

Scrambled eggs with  and chopped chives

Avocado and tinned salmon with lemon myrtle sprinkles, red onion shavings
and watercress