Week 5 – Thursday Recipes
Butternut Squash and Chilli Risotto
Ingredients Coconut oil 900ml/1½pints vegetable stock 1 finely chopped red onion 2 garlic cloves, finely chopped 1 red chilli, finely chopped 255g/9oz of arborio, or risotto rice 140g/5oz chopped butternut squash 3tbsp. flat leaf parsley 30g/1oz parmesan To garnish...
Buckwheat porridge
Serves 2 Ingredients 1½ cup of buckwheat (200g) soaked in 1 cup of water 1 ripe banana ½ cup of blueberries (100g) ¼ cup of almond milk (75ml) 1 tablespoon of almond butter 1 tablespoon of chia seeds Optional: 1 tablespoon of maple syrup To serve, with fresh berries...
Lentil Shepherds Pie
Serves 4 Ingredients 1 tbsp. coconut oil 1 large onion, halved and sliced 2 large carrots cut into small cubes 2 tbsp. thyme chopped 400g can chopped tomatoes 2 vegetable stock cubes 1000g sweet potatoes, peeled and cut into chunks 450g red lentils 25g coconut oil...