tbsp = tablespoon | tsp = teaspoon

Use organic ingredients where possible 

Ingredients: serves 1

Dressing:

• Juice of ½ lemon 
• 2 tsp of flaxseed oil
• 1 tsp of grated lemon zest
• A pinch of sea salt 
• 1 tsp liquid honey (optional) 
• 1 tsp mustard (optional) (ensure no preservatives in mustard as sold by most good health stores)

Salad

• 1 handful of green leaves e.g. rocket, spinach, etc
• 1 large raw beetroot, peeled and grated 
• 1 large carrot, grated 
• 1/5 large cucumber grated
• Segments of ½ grapefruit
• 1 heaped tbsp mixed fresh herbs such as parsley, tarragon, dill and/or chives, finely sliced
• 1 tbsp pumpkin seeds

Method

1. Mix the lemon juice, lemon zest, flaxseed oil, sea salt and honey and mustard (if using) in a jam jar

2. Grate the beetroot, carrot and cucumber into a bowl. Add in grapefruit segments and herbs 

3. Add the dressing and mix gently

4. Place the green leaves around the edge of your serving plate. Place the grated vegetables in the middle of the plate

5. Top with pumpkin seeds

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients where possible 

Ingredients: makes 4

• 400g can chickpeas, rinsed and drained
• 1 garlic clove, roughly chopped
• 1 small red onion, roughly chopped
• 1 handful of parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp harissa paste or chilli powder
• 2 tbsp plain gluten-free flour
• 2 tbsp olive oil
• Pinch of sea salt
• Toasted gluten free pitta bread or corn wrap 
• To serve: 200g bought or homemade salsa and green salad

Method

1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little sea salt. Blend until fairly smooth, then shape into four patties with your hands 

2. Heat the olive oil in a non-stick frying pan, add the burgers, then quickly fry for 3 minutes on each side until lightly golden. Serve with toasted pittas, salsa and a green salad

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients where possible 

Soba Noodles is a type of thin Japanese noodle made from buckwheat flour. Serve in a salad, with a stir-fry or in a hot broth as a noodle soup. This recipe is a fresh, Asian-style salad with crisp, punchy flavours. The crab mixture also works well with spelt linguine and a fresh basil salad

Ingredients – serves 4 

• 250g soba noodles
• Squeeze of lemon juice
• 2 tbsp of finely chopped parsley
• ½ small red cabbage, finely shredded
• 1 cucumber, finely shredded
• 4 carrots, finely shredded
• 2 small handfuls of bean sprouts
• 8 radishes, finely sliced
• 2 tbsp of toasted sesame seeds (optional)
• 2 tsp nori flakes (available from health food store)

Dressing

• 1 dsp flaxseed oil
• 1 dsp sesame seed oil
• Juice of 1 lime
• 1 tbsp mint
• 1 cloves of garlic, crushed
• 1 tbsp of Tamari sauce (optional, available from health food stores)

Mix together in a small jar

Method

1. Boil the soba noodles in plenty of water for about 5 mins or according to pack instructions – they are very starchy, so use a lot of water. Drain, rinse with cold water and leave to drain. Transfer to a large bowl and drizzle with a little oil. When cook stir in lemon juice and parsley stir through the noodles
2. Using a food processor or mandolin finely slice or grate all the vegetables. Coat with the dressing 
3. Sprinkle with sesame seeds and nori flakes and serve alongside the salad

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients where possible 

Not suitable should you have a nut allergy

Ingredients – serves 6

• 2 handfuls of gluten-free oats
• 1 tbsp hazelnut butter
• 2 x 400g tins black beans, drained
• 1 red onion, grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ bunch of coriander, leaves picked
• Grated zest of 1 lime
• Olive oil 
• Gluten-free flour, for dusting
• Sliced avocado, fresh mango salsa, baby rocket and lime cheeks, to serve

Method

1. Blend the oats in a food processor until coarsely chopped. Add 1½ tins of beans, hazelnut butter, the onion, ground coriander and cumin, coriander leaves, zest and a good drizzle of olive oil; blitz to combine. Add remaining beans and pulse just once or twice
2. Transfer to a bowl. Divide into 6 balls then flatten into burgers on a clean surface dusted with flour. Place on a tray and chill for at least an hour
3. Cook the burgers for 4–5 minutes each side until browned and cooked through 
4. Serve with homemade mango salsa, avocado and rocket

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients where possible 

Ingredients – serves 1

• • ½ ripe avocados, sliced when ready to serve
  • 2 celery stalks, finely sliced
  • ½ red onions, finely sliced
  • ½ tins of Puy lentils, rinsed and drained
  • 1 large cooked beetroot, diced
  • 1 carrot, grated

For the dressing

• • ½ tbsp flaxseed oil
  • Juice of ½ lemon
  • 1 tbsp of basil leaves, sliced

Method

1. Layer all the ingredients for the salad in a bowl

2. Add the ingredients for the dressing to a jar and shake to mix. Dress the salad and serve

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients where possible 

Ingredients – serves 1

• 1 small sweet potato, peeled & cut into bite-size pieces 
• 1 cooked mackerel fillets, skinned
• 1 raw beetroot, grated or finely sliced
• 1 handful of mixed salad leaves
• 1/5 cucumber, diced
• ½ bulb of fennel, finely sliced

For the dressing

• Juice of ½ lemon
• ½ tbsp of flaxseed oil
• a pinch of sea salt
• 1 tbsp of finely chopped parsley or dill
• 1 tsp of grated horseradish (optional)

Mix together in a small jar

Method

1. Add the ingredients for the dressing to a jar and shake to mix
2. Boil the sweet potatoes for 10 minutes until just tender
3. Meanwhile, flake the mackerel fillets into large pieces, slice (using a mandolin) or grate the beetroot, slice the fennel and cucumbers 
4. Drain the potatoes and cool slightly
5. In a large bowl, cover the warm sweet potatoes in the dressing
6. Add the mackerel, fennel and cucumber and toss gently
7. Finally very gently mix through the salad leaves and beetroot and serve

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients where possible

Ingredients – Serves 2

• 1 tin of organic, green lentils, drained and rinsed 
• 100g of greens beans, tops removed and cut in half 
• 4 celery stalks, finely chopped
• ½ red onion, finely sliced 
• 2 small beetroot, finely diced
• 1 large carrot, grated
• 10g fresh basil, finely chopped 
• 10g fresh parsley, finely chopped 
• 10g fresh mint, finely chopped 
• Add any left-over cooked vegetables (onions, courgettes, butternut squash) if you have them or fresh 2 handfuls of spinach or rocket 

Dressing 

• 2 tbsp cold-pressed organic extra-virgin olive oil 
• Juice of 1 lemon
• 1 garlic clove, finely chopped 
• A pinch of sea salt

Method 

1. Blanch the green beans in boiling water for 2 minutes, plunge into cold water and to cook, then drain 

2. Drain and wash lentils and add to a big bowl 

3. Grate the carrots and chop the celery, beetroot, onions and herbs. Add to lentils and beans (and any left-over cooked vegetables)

4. Preparing the dressing: Add olive oil, lemon juice, chopped garlic and sea salt to a jar. Shake. Drizzle over lentil salad