RECIPES

INGREDIENTS

• 1 medium Chopped Brown Onion
• 1 medium Chopped Carrot
• 1 medium Chopped Zucchini
• 3 teaspoons Moroccan Seasoning400 grams Canned Lentils, rinsed and drained
• 400 grams Diced Tomatoes
• 120 grams Baby Spinach4 large Eggs

• 1 tsp. extra virgin olive oil
• 1 tsp. garlic powder
• 1 tsp. paprika
• ½ tsp. onion powder
• ½ tsp. dried tarragon leaves
• 4 medium yellow potatoes
• ¼ tsp. salt

• 1 ½ avocados
• 1 small lime, juiced
• ¼ tsp. ground cumin
• ¼ cup (45g) tomatoes, chopped 
• 1 tbsp. fresh coriander, chopped
• pinch of salt and pepper

• 398ml can black beans
• ½ tsp. extra virgin olive oil
• ½ onion, diced
• 1 large clove garlic
• 2 tbsp. store-bought salsa
• ½ tsp. chili powder
• ½ tsp. ground cumin
• pinch of salt and pepper

• 2 small bananas or 1 large banana
• 2 small oranges, peeled and pith removed
• 2 cups (280g) frozen mango
• 4 tbsp. hemp seeds
• 2 tsp. powdered spirulina
• 2 cups (480ml) water

Place all the ingredient in a blender & blitz until smooth. 

• 4 cups (400g) ramen noodles of choice (brown rice ramen noodles)
• 1 bell pepper (yellow, red or orange)
• 2 large carrots
• 2 large bok choy of choice, chopped
• 10 white mushrooms
• 2 cups (650g) cauliflower, chopped
• 1 small onion
• ½ tsp. sesame oil
• ½ tsp. avocado oil
• ½ tsp. chili flakes3 cloves garlic, minced
• 4 tbsp. coconut-based soy sauce or low sodium soy sauce
  
  Overnight Tofu Marinade:
• 12 oz. (350g) extra firm tofu
• ½ tsp. garlic powder
• ½ tsp. chili flakes
• ½ tsp. sesame oil
• 4 tbsp. coconut-based soy sauce or low sodium soy sauce
• 1 tbsp. cornstarch

The night before: Cut the tofu into 1-inch cubes. In a bowl, mix the tofu, garlic powder, red chili flakes, and sesame oil. Allow to marinate overnight if possible. If not, marinate for at least 20 minutes.

Preheat the oven to 350°F (180°C).

Place the cornstarch into the tofu mixture and stir well to combine.

Place tofu onto a baking sheet lined with baking parchment, making sure the tofu is spaced well apart and not touching.

Bake the tofu in the oven for 17 minutes or until the edges are crispy.

Chop the red bell peppers, mushrooms, bok choy, carrots, and cauliflower. Mince the garlic and finely grate the ginger. Set aside.

Bring a large saucepan of water to the boil, place noodles into the boiling water and cook as per the manufacturer’s instructions, reducing cooking time by minute as the noodles will then be stir-fried later.

Heat a wok or a large frying pan with 1 teaspoon of sesame oil. Add in ginger and garlic and stir for 20 seconds. Then add in all the vegetables, chili flakes and 4 tablespoons of soy sauce.

Sauté the vegetables for 5-8 minutes, stirring often, the vegetables should retain a little crunch.

Add the cooked noodles into the stir fry and sauté for a further minute. Can add more soy sauce to taste if needed.

Serve hot.

Tip: Add more chili flakes to make the dish spicier. To make a 

low carb vegetable stir-fry, omit the noodles and double the 

quantity of vegetables and spices.

• ¾ cup (40g) onion, chopped
• 1 cup (100g) celery, chopped
• 1 cup ( 110g) carrots, chopped
• 2 cups (300g) sweet potatoes, chopped
• 1 ½ cups (490g) cauliflower, chopped
• ¾ cup (144g) green or brown lentils
• 7 ½ cups vegetable stock
• 1 tbsp. olive oil
• ½ tbsp. fresh ginger, grated
• ½ tsp. ground turmeric
• 1 tsp. ground cumin
• ¼ tsp. ground coriander
• ½ tsp. salt
• pinch of pepper
• coriander leaves, to serve

Heat a large soup pan over a medium heat and add 1 tablespoon of olive oil (alternatively, substitute the oil with some water). Add in onions and sauté for 5 minutes until lightly browned on the edges.

Add in the remaining vegetables, along with the lentils, turmeric, cumin, ground coriander, salt and pepper, and grated ginger. Sauté for 1 minute and then pour in the vegetable stock.

Bring the soup to the boil then reduce the heat to a simmer. Simmer the soup uncovered for 18-20 minutes or until the vegetables have softened.

If the soup is too thick, add in a little more vegetable or water to loosen. Serve with a sprinkle of freshly chopped coriander.

• 300 grams baby Spinach Leaves
• 4 medium Sweet Potatoes, cut into very thin slices
• 2 large onions, cut into thin clices
• 8 large Eggs
• 8 table spoons of extra virgin Olive Oil
• 1 - 2 tablespoons of crushed Garlic
• Pinch of Salt
• Spices; white pepper, black pepper, smoked paprika - add the amount you want 

• Put the spinach in a large colander and pour hot water over it. Drain it well and let it cool a little.
• Heat 3 table spoons oil in a 25 cm non-stick pan with a lid, then cook the onion for 15 minutes until really soft
• Add another 3 tablespoons and add the  and add the sweet potato and garlic in a pan. 
• Mix with the onion, the spices and cook gently until the sweet potato is very tender.
• Whisk the eggs in a large bowl an add in the sweet potato and onion and mix together. Fold through the spinach. 
• Cook and cover over low-medium heat for about 20 minutes until the base and sides are golden.
• To turn the tortilla over put a plate face down onto the pan, the flip it. Slide the tortilla back into the pan and cook for another 5-10 minutes until just set and golden all over. 
• Allow to rest for 5 minutes then you can tip the tortilla onto a board before you cut it into pieces.