Week 7 – Thursday Recipes
Couscous Chickpea Salad
Serves 4 Ingredients 2/3 cup organic vegetable broth 1 cup couscous 1 cup chickpeas ½ cup cucumber, diced ¼ cup red pepper, diced ½ cup cherry tomatoes halved 2 Tbsp. spring onion Handful of pitted olives, sliced 3 Tbsp. balsamic vinegar ½ tsp. lemon juice 1 Tbsp....
Lemony Olive, Sundried Tomato and Chickpea Salad
Serves 6 Ingredients 3 cups chickpeas, rinsed and drained 1 ½ cups cucumber, chopped ½ cup sun-dried tomato ½ cup pitted olives Juice and zest of one lemon ¼ cup olive oil ¼ fresh dill, finely chopped Salt to taste Preparation method 1. Combine the chickpeas,...
Berry Blitz Smoothie
Serves 1 Ingredients Handful raspberries Handful blackberries 7fl oz / 200mls natural coconut yoghurt ½ tsp cinnamon 1 tsp coconut oil 4 / 5 ice cubes Preparation Method 1 Blitz all ingredients in a blender until smooth, then enjoy!
Butter Bean, Tomato and Basil Spread
Ingredients 15oz can butter beans, drained 1 tbsp tomato paste 1 clove garlic, crushed 1tbsp lemon juice Fresh basil (2-3 generous sprigs) Salt and freshly ground black pepper To serve Celery sticks Preparation method 1 Put all the ingredients in a blender and puree...
Coconut and Sultana Cookies
Ingredients 4oz desiccated coconut 2oz sultanas 3 flax egg 1 tsp Stevia 1 tsp lime juice 1 tbsp cornflour Preparation method 1. Preheat the oven to 180°C and cover a baking sheet with baking parchment. 2. Combine all ingredients and mix well until they form a stiff...