Week 5 – Wednesday Recipes
Quinoa Falafels and Tahini Sauce
Serves 4 Ingredients For the falafels: 4oz / 115g / ½ cup quinoa 8oz / 225g / 1 cup chopped carrot 4oz / 115g / ½ cup sliced spring onions (about 3) 3 tbsp chopped parsley 1 can (15oz / 400g) chick peas (garbanzo beans) 2 flaxeggs 2 tbsp fresh lemon juice 1 tsp cumin...
Sun-dried tomato and mixed bean salad
Serves 4 Ingredients 15 oz. can chickpeas, rinsed and drained 15 oz. can black beans, rinsed and drained 1 cup chopped celery 1 tbsp. chopped parsley 1 tbsp. chopped basil 8 sun-dried tomatoes, chopped 2 tbsp. olive oil ¼ tsp. salt Drizzle of agave syrup Preparation...
Easy Guacamole with Celery Sticks
Serves 2 Ingredients 1 large avocado ½ tsp dried cumin ½ tsp smoked paprika ½ tsp dried oregano Pinch cayenne pepper To serve: Celery stalks Preparation Method 1 Halve the avocado, remove the stone and scoop out the flesh. 2 Mash the flesh with the seasonings and...
Cinnamon Apple Crisps
Ingredients 2 eating apples (Braeburn or Granny Smiths work well for this) Cinnamon Preparation method 1 Preheat the oven to 150°C and line a baking sheet with baking paper. 2 Core the apples and slice very thinly to make apple rings. Dust with cinnamon and arrange on...
Blueberry juice
Serves 1 Ingredients 1 turnip ¼ green pepper 2 apples 1 handful blueberries Preparation method Place in a juicer and serve 1 cup of blueberries a day could help prevent heart disease.