Week 18 – Sunday Recipes
Apple and Cucumber Juice
Serves 1 Ingredients 2 apples ½ cucumber 1 stick celery 1 handful of spinach 1 handful of watercress Small piece root ginger Preparation Method 1 Juice all ingredients; add ice or water, as required.
Red bean salad
Serves 4 Ingredients Red salad leaves, e.g. lollo rosso 1 red onion, thinly sliced 1 red pepper, cut into strips 6 radishes, sliced 2oz / 60g / ¼ cup sundried tomatoes (not in oil), sliced 1 can red kidney beans (15oz / 400g) drained and rinsed Juice of a lime Salt...
Raisin and banana porridge
Serves 2 Ingredients 2½ oz / 75g / cup porridge oats 18fl oz / 500mls / 2 cups water 1 tbsp raisins 1 frozen banana Cinnamon Preparation method 1 Cook the porridge oats in the water. 2 Chop the banana in a food processor and stir it and the raisins into the porridge....
Quinoa Falafels and tahini sauce
Serves 4 Ingredients 1/2 Cup Quinoa 1 Cup Chopped Carrot 1/2 Cup Sliced Green Onions 3 Tbsp Chopped Parsley 15oz Chickpeas 2 Eggs 2 Tbsp Fresh Lemon 1tsp Cumin 2 spring onion 2 Tbsp tosated Sesame Seeds 2 Cloves Garlic Salt/Pepper 2 Tbsp Olive Oil 1 Cup Plain Yogurt...
Celeriac chips
Ingredients Celeriac Paprika Chilli Preparation method 1. Cut celeriac into bite sizes chips, put in the oven with paprika, and chilli if you like it hot, and cook on 190°C for about 30-40 minutes. 2. In Week 2 you can cover with coconut oil, which is divine. Paprika...