Dinner · Lunch

Quinoa with curried chickpeas and green veggies

This makes the perfect light dinner or a great lunch


Serves 2


  • 2 cups of Quinoa
  • 1 head of broccoli
  • large handful of spinach leaves
  • 1 tin of chickpeas
  • 1 tin of coconut cream
  • pinch of chilli flakes
  • 2 tsp curry powder
  • 2 tbsp nutritional yeast

Firstly cook Quinoa according to packet instructions.

Meanwhile, stir fry the broccoli in coconut oil and once cooked add the chilli flakes, curry powder, coconut cream, chickpeas, nutritional yeast and spinach (in that order)

Leave on a low heat until the quinoa is ready.

Place the quinoa in a bowl and top with the veggies and sauce,



Superfood Risotto made with Pearl Barley and Wild Mushrooms

Try this twist on risotto


Ingredients (serves 4) 

  • 1.2ltrs Water (to be boiled)
  • Small handful of dried porcini mushrooms
  • 1 White onion
  • 3 Garlic cloves
  • 300g Pearl Barley
  • Handful of fresh thyme leaves
  • 300g Wild mushrooms
  • 200g Chestnut mushrooms
  • Parmesan (optional for grating)
  • Pinch of salt and pepper

Firstly soak the porcini mushrooms in the boiled water for 10 minutes.

Whilst this is soaking, finely chop the onion and garlic and sweat in a saucepan until soft with a drizzle of olive oil.

Rinse the pearl barley with cold water and drain, add this to the onions and garlic.

Sieve the water from the porcini mushrooms , into to the pearl barley, onions and garlic and leave the left over porcini mushrooms to the side.

Finely chop the porcini mushrooms and add to the pearly barley and other ingredients.

Leave this to simmer for 50 minutes, stirring occasionally.

Meanwhile, chop the wild and chestnut mushrooms to an even size and finely chop the thyme leaves.

After 40 minutes of the risotto cooking, in a separate pan fry the mushrooms and thyme in a drizzle of olive oil on a medium heat until soft.

When the risotto is cooked add a pinch of salt and pepper, serve, and top with the cooked mushrooms and the option of Parmesan.

Dinner · Lunch

Rainbow loaded sweet potato

A colourful and delicious recipe.

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Ingredients (serves 2)

  • 2 sweet potatoes (cleaned)
  • 2 peppers (chopped)
  • 2 raw beetroot (peeled and chopped)
  • 1 red onion (sliced)
  • 1-2 tbsp hummus
  • salad leaves
  • feta cheese (leave out or replace for avocado to make it vegan)

preheat oven to 160 C, stab potatoes with a fork and place in the oven to cook for an hour.

When the sweet potato has been cooking for 40 minutes, place all vegetables in a tray, drizzle with olive oil, and place in the oven with the potato to cook for 20-25 minutes.

Once cooked, cut potatoes in half and spoon hummus into the middle of the potato.

Top with the mixed vegetables, salad leaves and feta.