Week 5 – Saturday Recipes
Veggie burgers and sweet potato chips
Serves 2 Ingredients For the chips: 2 sweet potatoes, scrubbed and cut into large chips 1 tbsp olive oil Freshly ground black pepper 1 tsp smoked paprika (optional) For the burgers: 1 can chickpeas (garbanzo beans) rinsed 1 small carrot, grated ½ red onion, sliced 1...
Grapes and Yogurt
Serves 1 Ingredients 3-4oz seedless grapes (a mix of red and green is nice) Low fat natural yogurt Maple syrup Flaxseeds Preparation method 1 Half the grapes and put in a bowl. 2 Spoon over the yogurt, drizzle with maple syrup and sprinkle with flaxseeds.
Beetroot Soup
Serves 3 Ingredients 6 potatoes (600g) 2 beetroots (400g) 1 can of coconut milk (400ml) 1 lemon 2 teaspoons of chilli flakes 2 teaspoons of coriander powder 1 teaspoon of cumin powder 2 cloves of garlic salt and pepper For the croutons 4 potatoes (400g) salt, pepper...
Parsnip Crisps
Ingredients 600g parsnips 2 tbsp coconut oil Preparation method 1. Heat the oven to 180°C 2. Grate the parsnips with a peeler 3. Melt the coconut oil in a pan and drizzle over the parsnips in an ovenproof dish 4. Cook for 25 minutes Eat as a snack on its own, or...
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.