STREET PARTY FOOD 

It’s Harrys And Megans Big Day tomorrow and if you are having a party- or need to prep some food- but don’t want to feel bloated and want some clean, delicious recipes- I have some fantastic ideas for you!

Street Party Food

Baked Sweet Potato with Spicy Asian Coleslaw

Serves 4

Ingredients

4 large sweet potatoes

¼ of a medium white cabbage, shredded

¼ of a medium red cabbage, shredded

2 large carrots, grated

3oz / 85g / 1 cup bean sprouts

4 spring onions, sliced finely at an angle

For the coleslaw dressing:

¾ pint / 425mls natural yogurt ( or plant based)

1 tbsp wasabi paste

½ tsp grated ginger

2 tsps light soy sauce

2 tbsps water

Preparation Method

1 Scrub the sweet potatoes, prick several times with a fork, and bake in the oven at 200°C / 390°F / gas mark 6 for about an hour, or until cooked.

2 To make the coleslaw, first thoroughly combine all the prepared vegetables in a bowl.

3 To make the dressing, mix all the ingredients together in a separate bowl.

4 Add the dressing to the salad and mix thoroughly.

5 Cut a cross into the potato and open up the cavity. Pile in the coleslaw and enjoy.

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 whisk with a fork until creamy.

3 Serve immediately with the celery stalks.

Grilled Veg Kebabs

Serves 1

Ingredients

6 cherry tomatoes

6 button mushrooms

½ green pepper, cut into chunks

½ tbsp olive oil

Preparation Method

1 Thread the veg onto 2 metal skewers and brush with olive oil.

2 Grill until soft and serve immediately.

Beetroot Chips with Curried Yogurt

Ingredients

4 beetroots

Olive oil

Salt

Dried rosemary

2 tbsps plain Greek yogurt or plant based one

¼ tsp curry powder

Preparation method

1 Preheat oven to 190°C / 375°F / gas mark 5.

2 Thinly slice beetroots. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary.

3 Bake for 15-20 minutes or until crispy and slightly brown. Allow to cool.

4 Mix together the Greek yogurt and curry powder. Serve with beetroot chips.

Butter Bean, Tomato and Basil Spread

Serves 2

Ingredients

15oz / 400g 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 until smooth.

2 Serve with celery sticks – you can either use the spread as a dip or else fill the sticks with it.

This is a tasty and versatile spread, great with crudités or spread on bread. Try it on toasted fingers of my delicious nut bread and add a salad to make a satisfying lunch!

Butternut squash and couscous salad

Serves 2

Ingredients

1 butternut squash, peeled and cubed

1 tbsp olive oil

1 bag wild rocket

4oz / 115g / ½ cup couscous, cooked as per directions

2½ oz / 75g / ⅓ cup feta cheese, crumbled

For the dressing:

1 tsp Dijon mustard

2 tbsps olive oil

Juice of ½ lemon

Small bunch flat leaf parsley

Small bunch mint

Salt and freshly ground black pepper

Preparation Method

1 Steam the butternut squash for about 7 minutes.

2 While it’s cooking, make the dressing: finely chop the herbs and combine with the other ingredients.

3 Prepare the couscous according to the directions.

4 Heat the olive oil in a frying pan and fry the steamed butternut squash until golden.

5 Fluff couscous with a fork and combine with the rocket and the roasted squash. Toss in the dressing, divide between two plates and crumble the feta cheese over the top.

Blueberry Banana Muffins

Serves 12

Ingredients
¾ cup almond milk, or any non-dairy milk of choice
2 cups oat flour
1/3 cup sweet white rice flour
1 tbsp. baking powder
½ tsp. cinnamon
½ tsp. salt
2 ripe bananas, mashed
1/3 cup agave syrup
1 tbsp. coconut oil, melted
1 tsp. vanilla extract
1 cup fresh blueberries

Preparation Method
1 Preheat the oven to 180 degrees. Line a muffin tray with paper liners.
2 Combine the oat flour, sweet white rice flour, baking powder, cinnamon and salt in a large bowl. Whisk until combined.
3 In a medium bowl, combine the bananas, agave syrup, coconut oil and vanilla. Add the almond milk to this mixture and stir well until combined. Fold in the blueberries.
4 Pour the batter into the muffin tray and bake for 25 minutes until golden. Cool the muffins in the tray for five minutes before transferring to a cooling rack. Allow to cool completely before serving.