Week 10 – Monday Recipes
Lentil and Vegetable Curry
Serves 2 Ingredients 1 can green lentils, drained and rinsed 8oz / 225g / 1 cup frozen mixed vegetables 1tbsp curry powder Fistful of sultanas Cauliflower Rice Preparation Method 1. Boil the mixed vegetables. Drain off all but a small amount of the cooking liquid, add...
Butternut Squash and warm tomato salsa
Serves 4 Ingredients 1 butternut squash (choose one with a long ‘neck’) 2 tbsps olive oil 1 red onion, finely sliced 1 clove garlic, minced 8oz / 225g / 1 cup mixed tomatoes, quartered (use red and yellow cherry, and baby plum) 16 black olives (approx.), stoned and...
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....
Chocolate Smoothie
Ingredients 1/2 cup unsweetened almond milk, plus more to thin if desired 2 tablespoons black chia seeds 3 whole medjool dates, pitted 1/3 cup roasted + shelled pistachios, plus more for topping 3 frozen medium + very ripe bananas, peeled and sliced 2 tablespoon...
Kale crisps
Ingredients 1 large bunch of kale 120g. sunflower seeds, finely ground 1 tbs. balsamic vinegar 1 tbs. apple cider vinegar 1 tbs. olive oil 1 tsp. salt Preparation method 1. Combine all the ingredients in a large bowl and mix well. 2. Heat the oven to 150°C. Place a...