self service

square space  (4 of 5).jpg

Recipes

self service
Grilled Halloumi & Zucchini Burgers & A Diet Change

I got some beautiful organic zucchinis. The flavour was unreal so I wanted to cook them super simple to keep all of that delicious flavour. I decided to marinate them in olive oil and chilli then lightly grill them for a summer burger! I’ve used grilled organic halloumi for my burger but tofu or tempeh would be a great vegan swap. I love adding a big dollop of chipotle mayo and lots of fresh herbs to boost the flavour. This is a really simple recipe that will be great for summer BBQs or quick weeknight dinners.

Read More
Chocolate and Orange Porridge

I ether had you at chocolate & orange or you’ve already skipped to the next post! This recipe is one of my favourites to make on a cold morning. It’s a classic porridge recipe that has an indulgent hit of cacao and a beautifully zesty flavour from the blood orange. The thick mousse like texture feels almost like a dessert but its still healthy and not over kill for breakfast. If you’re not into chocolate orange swap for raspberries or any other fruit you like.

Read More
Spinach & Buckwheat Crepes

Spinach & Buckwheat Crepes⁣Serves 4 20 minutes⁣Ingredients⁣1 cup of buckwheat flour ⁣1 cup of spinach ⁣2 cups of milk, I used oat ⁣1 tsp of chia or flax seeds ⁣Pinch of salt.⁣⁣Method⁣Blend all the ingredients together into a smoothie consistency. You want the batter to be runny enough to pour but not too thin either. ⁣Heat a non-stick pan to medium heat and pour the batter in. ⁣Cook the crepe for 2-3 on the first side, make sure the crepe is completely cooked before flipping. It should look dry on the surface with no new bubbles. ⁣Repeat until you have used all the batter. ⁣⁣Serve with your favourite savoury fillings. I love hummus, avocado and sauteed garlic mushrooms.

Read More
Pumpkin & Coconut Soup

Pumpkin & Coconut Soup 30 minutes Serves 2 as a main

Ingredients
1/2 butternut pumpkin, cubed 
1/2 sweet potato, cubed 
4-5 garlic cloves peeled 
3 cups of veggie stock 
1 cup of coconut cream 
1/2 teaspoon of cayenne pepper
1 Tablespoon of ground ginger & turmeric
1 Tablespoon of tamari 
Olive oil, salt, pepper

Method 
Coat the pumpkin, sweet potato & garlic clove in olive oil, salt pepper & the spices. Roast in a 180c oven for 30 min until soft. 
Add the roasted veg to a blender with the stock, coconut cream & tamari. Blend until smooth. 
Reheat, then serve topped with toasted pumpkin seeds and coconut yoghurt.

Tip! Don't throw out your pumpkin seeds. Instead, coat them in oil and spices then roast until crispy. They make a great crunchy topping for soups and salads.

Read More