Nourishing Delights
Breakfast Ideas
Lunch and Dinner Ideas
Baking and Desserts
Dips, Sauces and Spreads
All Recipes
Smokey Bean and Tempeh Casserole
It gets to this time of the year and there’s nothing more comforting than cooking up a soul-warming casserole. This recipe was the product of a mixture of vegetables in the fridge and I encourage you to use whatever you have available. The tomatoes and the seasoning give it a delicious smokiness.
Carrot Cake Porridge
This spicy carrot cake porridge is not only tasty, but it’s a nice way of sneaking a little veggie into breakfast along with some immune supporting ginger!
Prawn and Tempeh Red Curry
Thai curry has got to be one of my favourite foods. Although, perhaps this is unusual, but I always prefer my homemade curries to takeaways or anything that has come from a packet. You really don’t need a paste if you have enough of the herbs and spices in your store cupboard. This particular dish has aromatic flavours, a good level of spice, a coconut base and a bit of peanut butter thrown in for good measure. I’ve combined two types of protein - prawns and tempeh - but you could do one or the other, or something different!
Avocado Chocolate Mousse
I’ve experimented with a few avocado chocolate mousse recipes, and some taste a lot better than others. I think I’ve landed on the best here (in my humble opinion). It’s been tried and tested on non-believers, this dreamy dessert is akin to a Gü chocolate pot. This dessert is certainly not for everyday consumption, but it makes a wonderfully indulgent (yet relatively healthy) end to a dinner party or date night.
Carrot, Swede and Orange Cake
A gluten free, veggie-packed take on your traditional carrot cake. Due to the coconut flour and ground almonds, the end result is a fairly dense but deliciously moist loaf. This is a great recipe for the winter months when there’s an excess of root vegetables around and you are looking for other ways to use them up.
Red Lentil Dahl
This delicious red lentil dahl is one of my favourite comforting easy recipes that only takes about 30 minutes to make and packs a serious flavour punch. It is perfect for the colder months and is amazing for batch cooking because portions can be kept in the freezer for a quick meal.
Apple Granola Squares
I LOVE a flapjack, but let’s be honest, the tastiest flapjacks are the ones that are full of butter and golden syrup. I wanted to find a flapjack-style bake that had a bit more variety in it, and wouldn’t be quite as sugary. These apple granola slices are accidentally vegan and gluten free, and they’re great for a weekday snack. I’ve added a mixture of seeds and currents to mine, but they would also taste great with nuts or other dried fruit.
Thai Sweet Potato and Carrot Soup
This Thai sweet potato and carrot soup is inspired by my favourite Penang curry - made extra delicious but the subtle peanut flavour balanced perfectly with coconut milk, fresh ginger and spicy chilli pepper. YUM SCRUM.
Lemon Drizzle French Toast
Tired of your weekend pancakes? I can highly recommend switching things up a bit and trying out this lemony French sourdough toast next time you want to treat yourself at breakfast time. I’m a huge fan of lemon drizzle cake, so I thought I would take inspiration from those amazing flavours and translate them into a French toast (eggy bread) recipe for you. While it looks and tastes wonderfully decadent, there is actually no additional sugar in this recipe apart from the natural sugars found in the fruits. You will also be getting a reasonable amount of protein and good quality fat from the eggs, chia seeds and yoghurt.
Cheesy Stuffed Courgettes
This is a great vegetarian dish for late summer / early autumn when you find these beautiful round courgettes at your local farmers’ market. If you can’t get hold of the round ones, you can use large normal courgettes or marrow. The filling is packed with mushrooms, quinoa and blue cheese.