tbsp = tablespoon | tsp = teaspoon

Ingredients: makes 4

• Handful of seaweed x 4 (such as wakame; kombu, nori etc cut up and soaked on vortex water)
• 1 tbsp olive oil for frying 
• 1 large onion, chopped
• 1 large carrot, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 410g tin black-eyed beans, drained and rinsed
• 410g tin red kidney beans, drained and rinsed
• 600ml of vegetable stock or 2 x 400g tins of tomato-free, vegetable soup
• 12 taco shells
• 1 handful coriander, roughly chopped
• 2 limes, cut into wedges
• 1 tsp of sea salt

Salsa

• 1 mango or ¼ pineapple, finely diced
• 2 tbsp of coriander, finely chopped
• ½ red onion, finely chopped
• a splash of red wine vinegar
• squeeze of lime juice
• 1 tbsp olive oil
• 1 tsp of sea salt

To serve

• 2 avocado’s, sliced
• 500g green salad
• 4 tbsp of Mrs Braggs apple cider vinegar

Method

1. Heat 1 tbsp oil in a large frying pan and cook the onion until soft. Add the garlic, cumin and ground coriander and cook for a few more minutes. Add the seaweed; beans, carrots, sea salt, vegetable stock/vegetable soup and simmer for 20 minutes until thickened
2. To make the salsa: mix the mango/pineapple, coriander, red onion, olive oil, vinegar, lime juice and sea salt into a small bowl, leave the flavours infuse and serve
3. Heat the taco shells according to pack instructions
4. Stir the fresh coriander through the bean dish and serve in the tacos with wedge of lime and an avocado and green leaf salad

tbsp = tablespoon | tsp = teaspoon | cup = 250 ml

Use organic ingredients when possible

Ingredients – serves 4

• Handful of seaweed x 2 (such as wakame; kombu, nori etc cut up and soaked on vortex water)
• 2 tbsp olive oil 
• 2 medium red onions, chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 2 tsp ground coriander 
• 1 tsp turmeric
• 1 heaped tsp ginger, grated 
• 2 carrot, diced 
• 1 large sweet potato, peeled and diced
• 1 tin/400ml of coconut milk (or rice milk) 
• 1 tin chickpeas, drained and rinsed 
• 1 handful of fresh coriander, chopped
• 200g baby spinach
• 1 tsp of sea salt 
• 2 cups of brown rice

Green Vegetables

• 16 large Brussels sprouts, 
• 1 small head of broccoli, divided into florets
• 2 handfuls of spinach (or kale)

Depending on the season, alternative green vegetables include a handful of any of the following: peas, green beans, mange tout, chard, boy choi, asparagus and cabbage

Salad

• 2 handfuls of green leaves e.g. rocket, frisée, Chinese cabbage, endive, watercress
• 1 handful of radishes, sliced
• 1 small cucumber, sliced
• 2 cooked beetroot, sliced
• 2 stalks of celery, sliced
• 2.5 tbsp flaxseed oil
• 1 pineapple, sliced  – 2 slices per person
• 4 tbsp of Mrs Braggs apple cider vinegar

Method

1. Heat 2 tbsp of olive oil in a large pan and cook the seaweed, onions and garlic for five minutes over a gentle heat, then add the cumin, coriander, turmeric and ginger and cook for a further minute
2. Add the sea salt, coconut milk, carrot and sweet potato. Bring to the boil and cook gently for ten minutes, until the vegetables are cooked
3. Meanwhile cook the rice in 4 cups 1 L of boiling water
4. Assemble the salad
5. Steam the vegetables
6. When the curry is ready, stir in the chickpeas, spinach and fresh coriander. 
7. Warm through and serve with brown rice

tbsp = tablespoon | Tsp = teaspoon

Use organic ingredients when possible

Ingredients – serves 2

For the salmon

• Handful of seaweed x 2 (such as wakame; kombu, nori etc cut up and soaked on vortex water)
• 2 wild salmon fillets (never farmed)
• zest of ½ lemon
• 4 sprigs of dill
• 5 whole peppercorns
• 1 celery stick, sliced
• ½ small onion, sliced
• Water to cover fish ~ 300ml

For the Mash

• 1 onion, finely diced
• ½ tbsp of olive oil
• ½ tbsp of water
• 3 large carrots, sliced
• ½ tsp of sea salt 
• A pinch of freshly ground black pepper

Green Vegetables

• 16 large brussels sprouts, 
• 1 small head of broccoli, divided into florets
• 2 handfuls of spinach (or kale)

Depending on the season, alternative green vegetables include a handful of any of the following: peas, green beans, mange tout, chard, boy choi, asparagus and cabbage

Salad

• 2 handfuls of green leaves e.g. rocket, frisée, Chinese cabbage, endive, watercress
• 1 handful of radishes, sliced
• 1 small cucumber, sliced
• 2 cooked beetroot, sliced
• 2 stalks of celery, sliced
• 2.5 tbsp flaxseed oil
• 1 pineapple, sliced  – 2 slices per person
• 2 tbsp of Mrs Braggs apple cider vinegar

Method

1. Mash: In a small frying pan, gently heat the olive oil and water. Add the diced onion and seaweed and cook over a low heat until the onions are soft and cooked through

2. Meanwhile in another saucepan cook the carrots in boiling water

3. Salmon: In a deep, frying pan or risotto pan, bring approx. 300ml of water, the lemon zest, dill, peppercorns, celery & onion and to the deep frying pan or risotto pan, turn the heat up and bring to the boil. When the poaching stock is boiling add salmon fillet and reduce heat to a gentle rolling bubble. Cook for 8-10 minutes until the salmon turns from translucent to opaque in colour and flesh flakes easily

4. Mash: Meanwhile, drain the carrots and blend with the cooked onion, sea salt & pepper into a smooth puree. Set aside in a warm oven while the salmon cooks

5. Meanwhile prepare the salad and steam (or boil) the green vegetables until just tender

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients when possible

Ingredients – serves 4

• A handful of seaweed x 2 (such as wakame; kombu, nori etc cut up and soaked on vortex water)
• 1 tbsp olive oil
• A pinch of saffron threads
• 1 leek, sliced
• 2 garlic cloves, finely slice
• 2 large carrots, finely diced
• 1 tsp turmeric
• 300g paella rice or long grain rice
• 1L hot fish stock or water
• 200g frozen peas
• 400g frozen seafood mix, defrosted
• 1 handful flat-leaf parsley, finely chopped
• 1 tsp sea salt 
• 1 lemon, quartered

Green Vegetables

• 16 large brussels sprouts, 
• 1 small head of broccoli, divided into florets
• 2 handfuls of spinach (or kale)

Depending on the season, alternative green vegetables include a handful of any of the following: peas, green beans, mange tout, chard, boy choi, asparagus and cabbage

Salad

• 2 handfuls of green leaves e.g. rocket, frisée, Chinese cabbage, endive, watercress
• 1 handful of radishes, sliced
• 1 small cucumber, sliced
• 2 cooked beetroot, sliced
• 2 stalks of celery, sliced
• 2.5 tbsp flaxseed oil
• 1 pineapple, sliced  – 2 slices per person
• 4 tbsp of Mrs Braggs apple cider vinegar

Method

1. In a large, heavy-bottomed saucepan gently heat the olive oil and saffron. Add in the leeks and garlic, cover and gently cook for 5 minutes, stirring occasionally
2. Stir in the turmeric and rice until coated by the oils, then pour in the stock and add the seaweed & carrots. Bring to the boil, then simmer for 15 mins, stirring occasionally
3. Add the peas and seafood and cook for 5 mins, until cooked
4. Stir through the sea salt and parsley and serve immediately with lemon wedges
5. Meanwhile prepare the salad and steam (or boil) the green vegetables until just tender

tbsp = tablespoon | tsp = teaspoon1 | cup = 250ml

Use organic ingredients when possible

Ingredients – serves 4

• Handful of seaweed x 4 (such as wakame; kombu, nori etc cut up and soaked on vortex water)
• 1 tbsp olive oil
• 1 tbsp of water
• 1 onion
• 4 cloves garlic
• 200ml of organic white wine
• ½ large butternut squash, cut into ½ cm cubes
• 2 large carrots, finely chopped
• 2 handfuls of mushrooms, cut/torn into small pieces 
• 300g short grain brown rice
• 1.5L vegetable stock, hot (or 1.5L water but will loose flavour)
• 1 tbsp of fresh sage leaves, finely sliced
• 1 tsp fresh thyme 
• 25g of fresh parsley, finely cut
• 1 tsp of sea salt
• Freshly ground black pepper

Green Vegetables

• 16 large Brussels sprouts, 
• 1 small head of broccoli, divided into florets
• 2 handfuls of spinach (or kale)

Depending on the season, alternative green vegetables include a handful of any of the following: peas, green beans, mange tout, chard, boy choi, asparagus and cabbage

Salad

• 2 handfuls of green leaves e.g. rocket, frisée, Chinese cabbage, endive, watercress
• 1 handful of radishes, sliced
• 1 small cucumber, sliced
• 2 cooked beetroot, sliced
• 2 stalks of celery, sliced
• 2.5 tbsp flaxseed oil
• 1 pineapple, sliced  – 2 slices per person
• 4 tbsp of Mrs Braggs apple cider vinegar 

Method

1. Peel the squash. Cut the squash and carrots into ½ cm cubes
2. Gently heat 1 tbsp olive oil and 1 tbsp of water, add onions and cook for 5 minutes, add garlic and cook for 1 more minute add 1 tbsp of water and mushrooms, cook for a few more minutes 
3. Add rice and white wine and turn up the heat slightly. Cook until all the wine is absorbed
4. Turn down the heat. Add the seaweed, butternut squash, carrot, sage and thyme (and any finely cut parsley stalks). Add ¼ of the stock (to cover the rice) and the sea salt, stir and leave to gently cook
5. Let rice cook until it absorbs almost all the stock, then add another 100ml or ½ cup of stock until rice is just covered. Continue this way, simmering, adding stock, stirring occasionally until the rice is almost to your desired texture. It will take about 45 minutes. (You do not have to stir constantly, just check occasionally until the rice is close to done, then stir more frequently) 
6. When rice is nearly done add the parsley and stir through. Stir until the risotto reaches your desired consistency (preferably not too runny and not to stodgy). Top with plenty of black pepper 
7. Assemble the salad in a salad bowl
8. 10 minutes before serving, bring water to boil and slightly steam (or boil) the Brussels sprouts and broccoli and then 2 handfuls of spinach. When they are done you are ready to serve

tbsp = tablespoon | tsp = teaspoon | cup = 250 ml

Use organic ingredients where possible

Ingredients – Serves 4

• Handful of seaweed x 2 (such as wakame; kombu, nori etc cut up and soaked on vortex water)
• 1 tbsp olive oil
• 1 red onion, finely diced
• 2 garlic cloves, finely chopped
• 200g mushrooms, finely diced
• 2 large carrots, finely diced 
• 2 large butternut squash, halved, seed removed
• 1 handful chopped herbs (parsley, thyme, basil)
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 200g uncooked quinoa, rinsed
• 500ml or 2 cups of hot water
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp of sea salt

Green Vegetables

• 16 large Brussels sprouts, 
• 1 small head of broccoli, divided into florets
• 2 handfuls of spinach (or kale)

Depending on the season, alternative green vegetables include a handful of any of the following: peas, green beans, mange tout, chard, boy choi, asparagus and cabbage

Salad

• 2 handfuls of green leaves e.g. rocket, frisée, Chinese cabbage, endive, watercress
• 1 handful of radishes, sliced
• 1 small cucumber, sliced
• 2 cooked beetroot, sliced
• 2 stalks of celery, sliced
• 2.5 tbsp flaxseed oil
• 1 pineapple, sliced  – 2 slices per person
• 4 tbsp of Mrs Braggs apple cider vinegar

Method

1. Preheat oven to 180∞C
2. Leaving about ½ cm around the outside, scoop the flesh of the butternut squash out and cut into small ½ cm pieces
3. Cook the quinoa: In a small saucepan, bring ~500ml of water, 1 tsp of dried thyme and 1 bay leaf to the boil, add the quinoa and simmer gently for 12-15 minutes. It is cooked when it is tender to eat. Drain and aside
4. Meanwhile, gently heat 1 tbsp of olive oil and 1 tbsp of water in a saucepan over a low heat. Add seaweed, onion and cook, stirring occasionally until transparent, 8 to 10 minutes
5. Add the garlic, cinnamon, cumin, turmeric, mushrooms and cook until soft, 5 minutes more 
6. Add carrots, butternut squash flesh and sea salt and cook until just softened. Then add the handful of fresh herbs, the cooked quinoa and toss gently to combine 
7. Divide quinoa mixture evenly among the 4 butternut squash cases, gently packing it down and making sure to fill each squash. Arrange them on a baking tray and drizzle with olive oil and a splash of water 
8. Cook for about 40 minutes until all the flesh of the case is cooked through and tender. Cover with foil halfway through if the squash are starting to burn
9. Assemble the salad in a salad bowl
10. 10 minutes before serving, bring water to the boil and slightly steam (or boil) the brussels sprouts and broccoli and then 2 handfuls of spinach. When they are done you are ready to serve

Note: Another option is not to use the butternut squash cases and put them into the oven. Just cut all the butternut into cubes and add to saucepan

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients when possible

Ingredients – Serves 4

• Handful of seaweed x 4 (such as wakame; kombu, nori etc cut up and soaked on vortex water)
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp cumin 
• 1 butternut squash, about 1kg, peeled and cubed
• 100g quinoa, soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
• 2 x 400 g tins of tomato-free vegetable soup
• 400g tin red kidney beans
• a small bunch coriander, chopped
• 300ml of water to top up 
• 1 tsp of sea salt 

Green Vegetables

• 16 large brussels sprouts, 
• 1 small head of broccoli, divided into florets
• 2 handfuls of spinach (or kale)

Depending on the season, alternative green vegetables include a handful of any of the following: peas, green beans, mange tout, chard, boy choi, asparagus and cabbage

Salad

• 2 handfuls of green leaves e.g. rocket, frisée, Chinese cabbage, endive, watercress
• 1 handful of radishes, sliced
• 1 small cucumber, sliced
• 2 cooked beetroot, sliced
• 2 stalks of celery, sliced
• 2.5 tbsp flaxseed oil
• 1 pineapple, sliced  – 2 slices per person
• 4 tbsp of Mrs Braggs apple cider vinegar

Method

1. Cook the onion and garlic in 1 tbsp olive oil and 1 tbsp of water until soft (about 7 minutes). Add the ground coriander, turmeric and cumin, cook for a minute then add the seaweed, squash, quinoa, vegetable soup, water and sea salt
2. Simmer for 25 minutes until the squash and quinoa are tender and the sauce has thickened. You may need to top up the liquid with water
3. Meanwhile make the salad
4. Add the beans and heat through
5. Steam the vegetables 
6. Sprinkle fresh coriander on the quinoa & butternut squash dish and serve