Recipes

Ingredients

• ½ cup yellow mung dal
• ½ cup basmati rice
• 1 small carrot, diced
• ½ courgette, diced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• ½ teaspoon ground coriander
• 1 tablespoon coconut oil
• 4 cups vegetable stock or water
• Sea salt and black pepper
• Fresh coriander and lime
• Coconut yoghurt, optional

Method

1. Rinse the mung dal and rice thoroughly. Warm the coconut oil in a saucepan and gently toast the cumin, ginger, turmeric and coriander.
2. Add the vegetables, rice and mung dal.
3. Pour in the stock and simmer for approximately 25 minutes, stirring occasionally, until creamy and tender.
4. Season and serve with coriander, lime and a little coconut yoghurt.

Ingredients

• 1 cup cooked quinoa
• 1 small sweet potato, cubed
• ½ courgette
• ½ red pepper
• 1 cup cooked chickpeas
• ½ cucumber
• 6 cherry tomatoes
• Fresh parsley
• 1 tablespoon pumpkin seeds
• Extra virgin olive oil
• Sea salt and black pepper
• For the dressing:
• 2 tablespoons tahini
• Juice of ½ lemon
• 1 teaspoon maple syrup
• 1–2 tablespoons warm water

Method

1. Roast the sweet potato, courgette and red pepper with olive oil at 200°C for around 20 minutes.
2. Divide the quinoa between two bowls and add the roasted vegetables, chickpeas, cucumber and tomatoes.
3. Mix the dressing ingredients until smooth and drizzle over the bowls.
4. Finish with parsley and pumpkin seeds.

Ingredients

• 1 can cooked chickpeas, drained
• 1 can coconut milk
• 1 cup broccoli florets
• 1 cup fresh spinach
• ½ cup green peas
• 1 tablespoon grated ginger
• 1 garlic clove, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Juice of ½ lime
• Fresh coriander
• Brown rice, to serve
• Sea salt
• Chilli, optional

Method

1. Gently cook the ginger and garlic in a little olive or coconut oil. Add the cumin and coriander, followed by the coconut milk and chickpeas.
2. Simmer for 10 minutes, then add the broccoli and peas.
3. Cook until tender and stir in the spinach at the end.
4. Season with lime juice and sea salt. Serve with brown rice and fresh coriander.

Ingredients

• 4 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1½ tablespoons unsweetened cacao powder
• 1 teaspoon maple syrup
• ½ teaspoon vanilla
• 1 cup mixed berries
• Cacao nibs
• Flaked almonds
• Fresh berries for decoration

Method

1. Whisk the chia seeds, almond milk, cacao, maple syrup and vanilla together.
2. Leave for 10 minutes, stir again and refrigerate for at least two hours.
3. Warm half of the berries gently until they soften into a compote, then allow them to cool.
4. Layer the cacao chia pudding and berry compote in a glass. Finish with fresh berries, cacao nibs and almonds.

Ingredients

• 600g firm white fish fillets, cut into 3cm chunks
• 1 tbsp virgin coconut oil
• 1 medium red onion, finely diced
• 3 large garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely grated
• 1 tsp ground turmeric
• 2 tsp mild curry powder
• 10–15 fresh curry leaves, optional
• 1 can (400ml) coconut milk
• 1 cup low-sodium vegetable or fish stock
• 200g cherry tomatoes, halved
• 2 cups broccolini florets or baby spinach
• Juice of 1/2 fresh lime
• 1/2 cup fresh coriander, roughly chopped
• 1/2 tsp sea salt and cracked black pepper

Instructions

1. Heat the coconut oil in a deep pan over medium heat. Add the onion and cook for 3 to 4 minutes until translucent. Stir in the garlic, ginger and curry leaves for another 60 seconds.
2. Lower the heat. Add the turmeric, curry powder, salt and pepper. Toast the spices for 1 minute, stirring constantly.
3. Pour in the coconut milk and stock. Add the tomatoes, bring to a gentle simmer, cover and cook for 8 to 10 minutes.
4. Stir in the broccolini or spinach and tuck in the fish. Cover and cook for 4 to 5 minutes, until opaque and flaky.
5. Remove from the heat, stir in the lime juice, garnish with coriander and serve warm.