Golden Sunshine Scambled Eggs

Serves 2

Ingredients:

1 large courgette
2 cloves garlic
1⁄2 lemon
Handful fresh coriander 4 medium eggs

Salt and pepper
1 tsp turmeric
Coconut oil (for frying)
1 avocado
2 handfuls of rocket / spinach / mixed leaves

Method:

1. Grate the courgette and finely chop the garlic. Place in a large mixing bowl.
2. Juice the lemon and add to the bowl.
3. Wash and chop the coriander, adding it to the bowl. Mix well.
4. Whisk the eggs, salt, pepper and turmeric together before adding into the large mixing bowl. Combine well.

5. Add enough coconut oil to cover the bottom of the frying pan. Once warm, add the egg mixture and cook for 4-5 mins on a medium heat, stirring regularly to create a scrambled egg appearance. 6. Serve with 1⁄2 avocado and a handful of rocket / spinach/ mixed leaves per serving and some sprinkled coriander.

Serve alone or on some toasted sourdough.

For a spicier version, add a finely chopped bird’s eye chilli. If you dont have courgette, add some fresh spinach.

Sweet Potato & Lentil Curry

This time of year, I love a warming curry and this vegan curry is one of my favourites. It’s cheap to make and packed full of immune-boosting antioxidants. Red lentils are so easy to cook with as they do not require the overnight soaking of other types of legumes. They are good for lowering cholesterol and blood pressure and together with the anti-inflammatory spices, help protect the body against diabetes and cancer. Sweet potatoes and lentils are also full of fibre for supporting a healthy regular digestive system.

Ingredients:

2 tsp olive oil

Red onion, finely chopped

4 garlic cloves, finely chopped

A thumb-sized piece of ginger, finely grated

6 curry leaves (optional)

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

2 medium sweet potatoes, cut into chunks

75g red lentils, rinsed

400mk tin of coconut milk

400ml vegetable stock

Fresh coriander, a handful, roughly chopped

A lime, cut into wedges

salt & ground black pepper, to season

Method:

Heat the oil in a large pan over medium heat and cook three-quarters of the onion for 10 mins until softened. 

Add the garlic, ginger, and curry leaves (if using) and cook for 2 mins. 

Add in the spices and cook for 1 min. 

Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 mins until the potatoes and lentils are cooked through. Add a splash of water if it looks a little dry.

Season to taste, then tip into bowls and garnish with the remaining chopped onion and the fresh coriander, and a lime wedge for squeezing over.

Celeriac and Fennel Soup

Here’s one of my favourite recipes – winter warming celeriac and fennel soup.

One of the things I love most about winter is that it is soup season, and soup is the easiest lunch or appetiser offering ever. This one is packed with delicious wintery flavours of celeriac with just a touch of nutmeg and coriander.

Ingredients:

300g fresh fennel, finely chopped (including the green part)

230g celeriac, finely chopped

1 garlic clove, finely chopped

2 tbsp olive oil

1 tsp coriander seed

¼ tsp ground nutmeg

850ml water

1 vegetable stock cube

140g butter

Juice of 1 lemon

salt & ground black pepper, to season

A handful fresh dill or fresh coriander, chopped, to garnish

Method:

Fry all vegetables in oil in large pan over high heat for a few mins. Add the coriander seeds and nutmeg. Stir and fry for another minute. Add water and stock cube.

Bring to a boil and lower the heat. Let simmer for about 10 mins or until everything is soft. Add the butter and lemon juice, and stir.

Remove from the heat and use a stick blender to blend to the desired consistency. Season to taste. Garnish with the fresh herbs.

Molasses Granola Bars

These granola bars are perfect snacks for busy families to grab and go, for school or the work. A healthy fuel for hungry, growing children and naturally sweetened with dates, cinnamon and black strap molasses, which are rich in iron, potassium, magnesium, manganese, chromium, selenium, calcium – they are practically a multi – mineral! Black strap molasses are the by-product of sugar cane extraction, made from the 3rd boil so it has a bittersweet flavour which is very concentrated. Being low glycaemic index, this slows the metabolism of glucose and carbohydrates so is a good sugar option for diabetes. Anti-inflammatory and high in  anti-oxidants, black strap molasses reduces cancer causing free radicals and it is also a natural wound healer which research has shown to be beneficial for skin conditions such as acne or burns when applied topically. It’s a good one for the store cupboard and is even great in a simple porridge with some banana. 

Ingredients:

85g dates 

70ml boiling water

85ml coconut oil

1.5 tbsp black strap molasses

½ tsp cinnamon

170g oat flakes

30g pecan nuts

30g walnuts

15g pumpkin and sunflower seeds

A generous sprinkling of cacao nibs 

Method:

Chop the dates and add to a saucepan with the boiling water and simmer and stir for a couple of minutes until you have a thick paste. 

Add the coconut oil and molasses and mix well.

Chop the nuts and seeds and add with the cinnamon to the oats. Mix together with the ingredients in the saucepan until the oats are well coated and sticky. 

Transfer and press well into a lined baking tray with the back of spoon until even. 

Sprinkle with the cacao nibs and push into the mixture for a smooth surface.  

Cook in a preheated oven at 180C for 20minutes or until the top is golden brown. 

Remove from the oven and cut into bars whilst warm using a sharp knife. 

Allow to cool in the tray then transfer to an airtight container.