Pies are one of my favourite ways to add comfort during the autumn and winter months. I feel a little leap of joy when I crack through the golden roof of flaky pastry and inhale the fragrant steam that emerges. Pies are also a handy way to use up extra vegies or herbs you have on hand and reduce food waste.
gluten-free
This pumpkin bread is nutrient-rich, high in protein and fibre, free from grains and gluten and can be made dairy-free. It’s super easy to make and perfect to pop into lunchboxes as a healthy treat.
Snack time just became a whole lot more interesting thanks to this Curry Spiced Trail Mix: the perfect combination of flavours from the curry spice blend with honey and a good dose of plant proteins from chickpeas, nuts and seeds. Enjoy as is or sprinkle it over salads and rice when you want to up the nutrition and flavour in your meal.
In this recipe, I soak the red lentils for 12 hours or overnight before using them as it makes them much easier to digest. If you don’t have any ghee, you can easily use olive oil instead. I’ve also added cashew butter right at the end of this dish as it adds a nice creamy flavour and helps thicken the dahl.
This is a much lighter and healthier version than a takeaway butter chicken. It’s also a very easy and quick recipe so is perfect for a midweek meal. I like to serve this with basmati rice, yoghurt and some steamed greens.
Cauliflower and sweet potato add such abundant nutrition to this traditional curry dish with a twist. Both vegetables are rich sources of antioxidants including beta carotene and sulphoraphane, which help protect the body from the stress and disease.
This curry is fabulously frugal and the tastiest way I know to make the most of less-than-desirable looking vegie odds and ends in the fridge. Don’t be bound by my ingredients list; make this curry your own by using any limp veg hiding in the fridge. For a yummy soup, add another cup of stock, remove the cinnamon stick at the end and blend on high for a few seconds.
Marmalade always makes me think of my dear Nanna who was from Lancashire in England and would always smother it on toast. I’m sure she would have loved this cake, particularly for its secret ingredient: cannellini beans! This cake offers a wonderfully light but flavoursome taste, sweetened only with honey and that gorgeous sticky marmalade drizzle. And, no, you can’t taste the beans at all.
This is a fantastic quick dish to have during the week. It provides you with loads of vegetables, complex carbohydrates and a good amount of protein and leftovers are great to have for breakfast the following day.
Here’s a super-simple recipe that also makes for a super-quick, nutritious, flavoursome breakfast or snack when you need it.
The combination of peas, mint, ginger and lemon is so delicious. When I make this dish, I always have a second helping.
Chicken provides amino acids needed to build and restore the body. Eating protein helps stabilise blood sugar levels and gives you a sense of satiety after eating. Chicken also supplies plenty of zinc, an important nutrient needed for wound healing, healthy immune function and male and female fertility. Including dark green leafy vegetables like spinach in your daily diet is one of the best things you can do for your health. These nutritional powerhouses are rich in B vitamins, including folate, B6 and B12, which are all needed for good heart health.
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