- Ali
Spiced cauliflower Soup
I love using cauliflower in ways my mum never did when I was growing up - roast, cut into steaks or made into a spicy soup. This one is delicious.
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Plant based
- Ali
Join our cookery class - Black and Kidney Bean chilli
This is one of my family's all time favourites. So much so that when the Covoid-19 Virus struck and we wanted to help mums, who weren't used to having the kids at home all week and even less used to cooking healthy meals on a budget, to cope with what life was throwing at them, it was the recipe we reached for. On Thursday 26th March we start the first of our healthy cookery classes for parents and kids. Get yourself armed with all the ingredients and let's get cooking together. We'll be live on our social media platform - Hungry For Health on facebook and all you need to do is join the group
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Spiced Sweet Potato and Broccoli Soup
A modern take on leek and potato soup that rings the changes and is super delicious.
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Roast Beetroot, Carrot and Cannelloni Bean Dip
When it comes to savoury snacks hummus is usually my go to but I was after a change. I love chickpeas but you can have too much of a good thing. This roasted beetroot, carrot and cannelloni bean dip is delicious. It goes the most wonderful pink colour and the earthy flavour that can sometimes dominate with beetroot is subdued by the sweetness of the carrots. It’s well worth a try. Ingredients 250g beetroot washed and trimmed 250g carrots washed (no need to peel) 2 cloves garlic, peeled 1 400g can cannelloni beans (rinsed and drained – retain some liquid) 1 – 2 tablespoons lemon juice 2
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Roast Portobello Mushroom and Red Pepper Tray Bake
This is such a delicious but simple supper recipe. You could serve it with roast sweet potatoes or a quinoa salad but I like to use bought or homemade gluten free flatbreads or buy gluten free pittas (i've not mastered these at home yet) and use it as a filling. Add some fresh chilli to the pan or roast the vegetables in a little chilli oil if you want to spice it up a little. Ingredients 4 Portobello Mushrooms 3 carrots, peeled and chopped into thin wedges 2 garlic cloves peeled 2 courgettes chopped into think wedges 1 red pepper deseeded and chopped 1 yellow pepper deseeded and chopped 3
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Baked Butter Beans with Sprouts
What’s your go to super quick brunch recipe that pretty much uses up anything left over in the fridge and pantry. This is one of mine. Together with my Autumn Shakshuka recipe which takes me right the way through to spring this great ‘baked bean’ dish is a perfect brunch or light lunch dish. You can make it in batches and reheat it too so there’s no need to cook every day if you’re struggling for time, though my super quick ‘go to’ on really busy days is a protein packed smoothie using the Arbonne vitamin enriched plant based protein. It tastes amazing (unlike some vegan proteins) and is so
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Double Chocolate Macaroons - vegan and gluten free
I love a healthy treat I can have in the freezer for when I need a quick pick me up or energising treat. These are a real hit in our house. They work just as well as a gift for a dinner party host too. Yes really, these are so good you could package them in a pretty box and gift them - believe me your friends will love you. Ingredients Coconut Filling 150g deglet nour dates, pitted. Just cover in hot water while you get the other ingredients together. 2 heaping cups large coconut flakes unsweetened 2 Tbsp cacao powder (or unsweetened cocoa powder) 1 Tbsp coconut oil Chocolate Coating 100g
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Sundried Tomato and Coconut Chickpea Stew
I love recipes that simply rely on essentials readily available in the pantry.
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Pumpkin corn bread recipe
Gluten free bread recipes often leave a lot to be desired, this is different. It makes a delicious bread that's perfect with soups.
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Vegan Aquafaba Blueberry Lemon Muffins
I love these delicious blueberry lemon muffins. Bursting with the last of the fresh blueberries or utilising frozen ones, as I have done here, they’re a classic on my list of quick snacks to make in a hurry. Here I’ve used the amazing aquafaba, or chickpea water, to make them too. I find it’s best to use the water from organic chickpeas with no added salt where possible. These are not overly sweet so suit my taste as I’ve been reducing my sugar intake over the least 5 yeas and now find things I used to love are tooth achingly sweet! Ingredients · 250g all-purpose flour – see my flour blend in
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