Updated: Dec 9, 2018
The recipes below are arranged by snacks first then the main meals and then finishing with others. (once you complete making one of our fantastic recipes below can you please take a picture and send to us so we can add pictures to our recipes below and across our social media platforms)
Coconut Super Snack Balls
• 125g desiccated coconut; 75g for the coating, 50g for the filling
• 225g dates
• 225g figs
• 150g flaked almonds
• 100 ml water
1. spread 75g of the desiccated coconut on a plate and set aside.
2. Place the dates, figs, almonds and 50g desiccated coconut in a food processor and blitz until combined.
3. Add the water and blitz to form a sticky dough.
4. Use your hands to shape the dough into balls roughly the size of golf balls.
5. Roll each ball in the desiccated coconut until coated.
6. Your coconut super snacks are ready to eat straight away, but will keep in an airtight container in the fridge for up to two weeks.
1. 1 cup of pecan nuts
2. 1 cup of medjool dates
3. 2-3 tbsp cocoa or cacao powder
4. 1 tbsp of maple syrup
• Blend pecans in food processor until crumbly.
• Add dates and blend again.
• Add cocoa (or cacao) powder and syrup.
• Stir together and place in a container.
• Set in refrigerator for 3-4 hours.
• Cut into slices.
Black Bean Brownies
• 500g cooked black beans
• 160ml maple syrup
• 120ml coconut milk
• 50g coconut oil, melted
• 3 eggs
• 5g vanilla
• 30g cocoa powder
• 30g oatmeal
• 60g whole wheat flour
• ½ g salt
• 10g baking powder
• 80g chocolate chips
• 60g chopped walnuts
1. Pre-heat the oven to 180°C (160°C Fan), 325°F, Gas 4.
2. Grease a 20×20cm baking dish, or line with parchment paper.
3. In a food processor, purée the cooked black beans.
4. In a food processor, whisk the eggs and add in the coconut oil followed by the coconut milk. Add in the maple syrup, oats black bean purée, vanilla, salt and baking powder.
5. Process all the ingredients, for approximately 2-3 minutes, until the batter is smooth.
6. Next fold in half the chocolate chips and evenly combine them.
7. Spread the batter evenly in the prepared baking dish. Sprinkle the remaining chocolate chips and nuts on top of the batter.
8. Bake in the oven for 18-20 minutes, until the brownies are cooked through and set.
9. Allow to cool thoroughly before cutting into squares and serving.
Great Balls of Power
Makes 8 – 10 Balls
• 8 tbsp crunchy peanut or almond butter
• 4 scoops of vanilla protein powder
• 4 tbsp agave syrup, honey, or maple syrup
• 4 tbsp desiccated coconut
• 4 tbsp water
• 3 tbsp ground linseed
• 1 tsp vanilla extract
1. place all the ingredients in a large bowl and use your hands to mix into a dough.
2. Add a few drops of water if the mixture seems too dry.
3. Use your hands to shape the dough into balls roughly the size of golf balls.
4. Place the balls into an airtight container and store overnight in the fridge, by next morning your Great Balls of Power will be ready to go.
5. They will keep in an airtight container in the fridge for up to 2 weeks.
Frozen Protein Bars
Makes 6 big bars
• 300g chocolate protein powder – banana or vanilla flavours also work well
• 160g jumbo porridge oats
• 70g sunflower seeds
• 50g dark chocolate (70% cocoa solids), chopped
• 30g ground almonds
• 1 banana, peeled and mashed
• 120ml water
• 3 tbsp melted coconut oil
• 1 tsp vanilla extract
1. Line a 33cm x 23cm (13" x 9") baking tin with parchment paper.
2. Place all the ingredients in a large mixing bowl and use your hands to mash everything into a sticky consistency. This process will take a few minutes and the mixture must not be too wet, so do not add more water. Simply keep working the mixture with your hands.
3. Scrape the mixture into the prepared tin and place in the freezer for at least 1 hour.
4. Remove the tin from the freezer and leave to stand for 30 minutes.
5. Cut the slab into bars and carefully remove from the tin.
6. Store the bars in airtight plastic bags in the freezer.
7. Take them out as needed – just give them a few minutes to defrost before eating.
Beetroot and Butternut Bake with Walnut Crumble
• 1.2kg butternut squash, peeled, deseeded and cut into 1cm chunks
• 500g bunch of beetroot, peeled and cut into wedges
• 1 large onion, roughly chopped
• 2 sticks of celery, finely chopped
• 2 cloves of crushed garlic
• 2 bay leaves
• 2 tbsp rapeseed oil
• 1 reduced salt vegetable stock cube, made up to 300ml
• 50g cheese
• 75g oats
• 150g roughly chopped walnuts
1. Put the squash, beetroot, onion, celery, garlic, bay leaves and oil into a stock pot over a medium heat.
2. Season with black pepper.
3. Stir, cover and cook for 15 minutes, stirring occasionally.
4. Add the stock, bring to the boil, then cover and simmer for 20 minutes until the veg is just tender.
5. Meanwhile pre-heat the oven to 220°C (200°C Fan), 425°F, Gas 7
6. Mix the cheese, oats and walnuts roughly together for the crumble topping and set aside.
7. Tip the cooked veg into a roasting tin and scatter the topping over.
8. Bake for 15-20 minutes until the crumble is golden brown and crisp.
9. Serve hot.
Moroccan Lentil Salad
1. 75g dried lentils
2. 350ml water
3. ½ 400g tin drained chickpeas, i.e. 200g
4. 2 chopped tomatoes
5. 4 chopped spring onions
6. 2 minced green chillies
7. 1 chopped green pepper
8. 1 chopped red pepper
9. juice of one lime
10. 2 tsp olive oil
11. handful of chopped fresh coriander
12. sea salt, to taste
• Place the lentils and water in a pan.
• Bring to the boil then simmer for 30 minutes or until tender.
• Drain and allow to cool
• In a medium bowl combine the lentils with the remaining ingredients.
• Toss well.
• Chill for 20 minutes in a refrigerator.
(makes 5 patties)
• 1 tbsp olive oil
• 1 finely chopped onion
• 2 crushed garlic cloves
• 75g tin of black beans
• 120g cooked quinoa
• 100g cooked sweet potato flesh
• 1 grated carrot
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tbsp freshly chopped parsley
• 15g breadcrumbs
1. Pre-heat the oven to 180ºC / 160ºC Fan/ 350ºF / Gas 4
2. Heat the olive oil in a saucepan over a medium heat, add the onion and fry for 3 minutes until soft.
3. Add the crushed garlic and cook for another minute.
4. Add the black beans, stir and cook for a few minutes longer.
5. Remove from the heat and transfer to a mixing bowl.
6. Lightly mash with a fork until the beans are semi-crushed.
7. Add the remaining ingredients to the bowl and mix well.
8. If the mixture is too moist, add extra breadcrumbs; if too dry, add some more mashed beans.
9. Form 5 patties with yours hands and place on a baking tin lined with baking parchment.
10. Bake in the pre-heated oven for 20-25 minutes, checking after 15 minutes and turn once to ensure even browning.
11. Once cooked, remove from the main oven and serve.
Curried Butternut Squash and Apple Soup
1. 1tbsp of sunflower oil
2. 2 medium onions
3. 1kg butternut squash, peeled, deseeded and cut into 3cm chunks
4. 2 tbsp medium curry powder
5. 2 crushed garlic cloves
6. 500g eating apples (approx 4 apples), peeled cored and thickly sliced
7. 1 litre of chicken stock, made with 1 stock cube
8. 1 bay leaf
9. 200ml apple juice (preferably cloudy/pressed).
10. Flaked sea salt
11. freshly ground black pepper
• Heat the oil in a large non stick saucepan, add the onions and cover with a lid.
• Cook for 5 minutes over a medium-low heat, stirring occasionally.
• Add the squash, cover the pan again and cook for a further 5 minutes until the squash is beginning to soften and brown lightly, stirring once or twice.
• Add the curry powder, garlic and apples then cook for 1 minute stirring constantly.
• Pour in the stock, add the bay leaf and bring to the boil.
• Reduce the heat to a simmer and cook for about 30 minutes or until the squash is very soft, stirring occasionally.
• Remove the pan from the heat.
• Season the soup with salt and pepper.
• Blitz with a stick blender until smooth OR leave it to cool then blend in a food processor.
• If you like extra smooth soup, pass through a fine sieve into a clean pan using the base of a ladle to press the vegetables through the sieve.
• Stir the apple juice into the soup, adding a little extra if needed to get the consistency you like.
• Adjust the seasoning to taste.
• Reheat gently just before serving, stirring occasionally.
Chicken with Spanish Vegetables and Couscous
1. 100g chicken breast
2. 4 chopped mushrooms
3. ½ red pepper
4. 6 cherry tomatoes
5. ¼ of a courgette
6. 2 tsp olive oil
7. 50g couscous
• Bake the chicken breast.
• Combine the remaining ingredients and bake for 25-30 minutes.
• Serve with the couscous
Butternut Squash and Spinach Lasagne
• 700g butternut squash chunks
• 1 tbsp rapeseed oil
• 125g of diced onions
• 1 tsp chopped garlic
• 30g unsalted butter
• 50g plain flour
• 500ml semi-skimmed milk
• ¼ tsp ground nutmeg
• 300g spinach, wilted and drained
• 2 tbsp Italian herb mix
• 175g ricotta cheese
• Aubergine slices or lasagne sheets
1. Pre-heat the oven to 180°C (160°C Fan), 325°F, Gas 4
2. Cook the butternut squash in boiling water until soft. Drain and set aside.
3. Heat the oil on a medium setting and cook the onion for 6 minutes. Add the garlic and cook for a further 2 minutes. Add the squash and set aside.
4. Melt the butter in a pan and stir in the flour. Cook for 2 minutes until golden, stirring constantly. Whisk in the milk. Season with black pepper and the nutmeg. Bring to a simmer and cook for 5 minutes, stirring regularly. Remove 2 ladles of the sauce to top.
5. Stir the spinach, herb mix and half the ricotta into the rest of the sauce.
6. Layer the aubergine (or lasagne sheets) in a 30cm x 20cm dish with the squash mixture and spinach sauce. Top with the removed sauce and the rest of the ricotta.
7. Cover with foil and bake for 40-45 minutes, removing the foil for the last 10 minutes, until brown and bubbling.
Sweet Potato Falafels
makes 16 falafels
For the falafels:
• 340g roasted sweet potato (500g raw sweet potato, roasted whole)
• ½ clove of grated garlic
• ¼ tsp smoked paprika
• pinch of Himalayan pink salt
• ½ tsp sunflower oil
• 20g roughly chopped coriander
• 25g quinoa flour
• Polenta, for dusting
For the yoghurt dip:
• 180g goats’ milk or dairy free yoghurt
• ¼ clove grated garlic
• Zest of 1 lemon
• 10g chopped mint
• A pinch of Himalayan pink salt
For the tomato salsa:
• 180g sliced baby tomatoes
• 1 tbsp olive oil
• A pinch of Himalayan pink salt
1. Preheat the oven to 180ºC, 160ºC Fan, 350ºF, or Gas 4. Scoop out the flesh of the cooled roasted sweet potatoes into a food processor.
2. Place the ½ clove of grated garlic into the processor and add the paprika, salt and sunflower oil and pulse until smooth.
3. Add the coriander and pulse again.
4. Stir in the quinoa flour.
5. Divide the mixture into 16 equal pieces and roll into balls. It is a wet mixture so roll them in the polenta and they will hold their shape.
6. Bake in the oven for 25 minutes until crisp on the outside.
7. Combine the ingredients for the yoghurt dip and tomato salsa in separate bowls.
8. Serve the falafels with a mixed leaf salad and a gluten free wrap, adding some dressing and salsa.
Green Energy Soup
• 3 kale leaves, de-stalked
• 15cm piece of cucumber
• ½ red (bell) pepper
• 1 tsp grated fresh ginger
• freshly squeezed juice of 1 lemon
• 1 avocado, peeled and stoned
• 250 ml coconut water
• 4 tbsp chopped fresh dill, plus extra to garnish
• 1 garlic clove
• ¼ of an onion
• ½ tsp of salt
• Freshly ground black pepper and olive oil to garnish
1. Put all the ingredients into a blender and blitz on a low speed until completely smooth.
2. Transfer the mixture to a small saucepan or pot set over a medium heat and warm through.
3. Pour into serving bowls, drizzle with the olive oil, sprinkle with the black pepper and a few extra sprigs of dill then serve immediately.
Sweet and Sticky Pecans
Makes a handful of nuts
• A handful of pecans
• 2tbsp of maple syrup
1. Preheat the oven to 160ºC, 150ºC Fan, Gas 3.
2. Spread the pecans on a large baking tin.
3. Drizzle over the maple syrup.
4. Roast the pecans for about 20 minutes, turning once.
5. Leave them to cool on the tray or serve them hot.
Vegan Blueberry Tart
For the crust
• 250g/9oz blanched almonds
• 75g/ 2½oz pitted dates
• 50g/20z gluten free oat flakes
• 1 tbsp water
• 2 tbsp olive oil
For the cashew cream filling
• 300c/10oz cashew nuts, soaked for 1 – 2 hours
• Grated zest and juice of 1 orange
• 1 tbsp maple syrup
• ½ tsp vanilla extract or seeds from a vanilla pod
For the topping
• 300g/10oz blueberries
• 2 tbsp maple syrup (optional)
1. Preheat the oven to 180ºC / 170ºC Fan / 350ºF / gas 4.
2. Line a 23cm / 9" springform cake tin with baking parchment.
3. Spread the almonds on a baking try and bake in the oven for 10 minutes until just starting to colour. Remove and leave to cool, then roughly chop.
To make the crust:
4. Blend the toasted almonds, dates, oats, water and oil together in a food processor until they form a thick paste. Add more oats if it feels a bit wet, or add a little water or oil if dry.
5. Press the mixture into the prepared tin and bake in the oven for 15 minutes until just crispy. Leave to cool.
To make the cashew cream:
6. Drain and rinse the cashew nuts.
7. Put them into a food processor with the orange zest and juice, maple syrup, vanilla and blend until you have a smooth consistency.
8. Pour two-thirds of this mixture into the cooled crust.
To make the topping:
9. Put two-thirds of the blueberries and the remaining cashew nuts cream into the food processor adding the maple syrup (if using) and blend lightly, leaving some texture in the blueberries.
10. Spread this mixture onto the cashew cream and decorate with the remaining blueberries.
11. Refrigerate for a couple of hours or freeze for an hour before serving.
Peanut Butter Ice Cream
• 4 ripe bananas
• 2tbsp honey
• 3 tbsp peanut butter
1. Chop up the bananas.
2. Freeze them for a few hours.
3. Place the chopped frozen bananas in a blender or food processor.
4. Add the peanut butter and honey.
5. Blitz them into a smooth consistency.
Dhal with Crispy Sweet Potato
• 2 sweet potatoes, skins on, washed, and roughly chopped into 1.5cm cubes
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• Olive oil
• Sea salt and freshly ground black pepper
• 2 cloves of garlic peeled and chopped
• Thumb sized pieces of fresh ginger, peeled and roughly chopped
• 1 green chilli, finely chopped
• 1 red onion, peeled and roughly chopped
• 1 tsp cumin seeds
• 1tsp coriander seeds
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 200g red lentils
• 1×400ml tin of coconut milk
• 400ml vegetable stock
• 2 large handfuls of spinach
• Bunch of fresh coriander, roughly chopped, stalks and all
• Juice of 1 lemon
1. Put the sweet potatoes on a roasting tray and add a good pinch of salt and pepper, the cumin and fennel seeds and a drizzle of olive oil.
2. Roast for 20-25 minutes at 220°C, (200°C fan), Gas 7, until soft in the middle and crispy brown on the outside.
1. Sizzle the garlic, ginger, chilli and red onion in a little oil in a large pan for about 10 minutes, until soft and sweet.
2. Grind the cumin and coriander seeds in a pestle and mortar, then add to the pan with the other spices and cook for a couple of minutes to toast and release the oils.
3. Add the lentils, coconut milk, and stock to the pan and bring to a simmer, then turn the heat down and bubble for 25-30 minutes.
4. To finish the dhal, take it of the heat, stir in the spinach and allow it to wilt a little, then add half the chopped coriander and the lemon juice.
5. Pile into bowls and top with the crispy sweet potatoes and the remaining coriander.