- 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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Veggie
- 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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Autumn Shakshuka recipe
I was first introduced to shakshuka when my daughter treated me to a birthday brunch in a great restaurant in Leicester. On the menu was a gluten free shakshuka with spinach and chickpeas at it’s heart. This is a very British version using up the wealth of greens that are in abundance in the UK right now. I generally serve this on it’s own (it’s super filling) but for a more hearty meal add a chunk of freshly baked bread. Serves 2 Ingredients 3 tablespoon rapeseed oil 1 can chopped tomatoes 2 cloves garlic crushed 1/2 tsp paprika 1/2 tsp turmeric Grind of black pepper 1 can chickpeas - drained
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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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Pumpkin Breakfast Cookie Recipe
It’s not very British is it but these pumpkin breakfast cookies are so delicious you’ll be making them throughout the pumpkin season. Packed with goodness from oats, seeds and nuts they’re really filling and super nutritious. Makes about 20 cookies Ingredients 2oog gluten free rolled oats 50g unsweetened desiccated coconut 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 2 flax eggs* 120g pumpkin puree 150g almond butter 100ml agave syrup 75g sultanas 50g hulled hemp seeds 35g pumpkin seeds, chopped 35g sunflower seeds, chopped 1 tea spoon pumpkin spice - or
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