The recent rise in people adopting a vegan diet and lifestyle is great but it also comes with a lot of pressure for many people to be a "good" vegan.
Channelling summer with these roasted vegetables. A quick medley of sweet potato, red onion, red pepper, cherry tomato and carrot.
A quick and nutritious salad with spinach, radish (including the leaves), raw cauliflower, chilli pickled carrot with an omega oil blend (golden flax seed, hemp, avocado, evening primrose, and pumpkin).
Warm kidney bean salad with broccoli, carrots, red onions, pumpkin seeds, sunflower seeds and sesame seeds.
Hidden underneath are the sliced broccoli stalks which have a slightly nutty taste and just as nutritious as the florets. (Don't throw them away!)
#vegan #vegetarian #plantbased#medicalherbalist #herbalist #health#wellbeing
- Vegan spread
- Black pepper
Bake for 30-40 minutes.
My belief is that many people have a hate-hate relationship with brussels sprouts because of memories of tasteless, soggy or overcooked sprouts that they pushed around their plates or tried to hide under the table at Christmas.
This should not be case! Sprouts are delicious and nutrient rich (vitamin C and K).
Sprouts are in season from October to March and now is the perfect time to get a beautiful sprout stalk from your local farmer's market (the stalk above cost £1.50!)
Chilli and Garlic Brussels Sprouts
This simple recipe makes a delicious side dish or simple snack.
- Slice the spouts in half and rinse well.
- Par boil for 3 minutes and strain
- Gently fry the garlic and chilli until the garlic turns golden brown
- Add the sprouts and thinly sliced red pepper (optional)
- Add seasoning
- Gently fry for 4-6 minutes, ensuring that the sprouts still have a "bite"
- Half a beetroot
- Wheatgrass powder
- Apple juice (optional)
This is the smoothie to beet!..you see what I did there
Aubergines haven't been my favourite vegetable which is problematic as it is often the vegetable of choice on vegan/vegetarian restaurant menus. I find that is normally undercooked, overcooked or very oily. But in the last weeks I have bought the round variety at the farmers' market and they taste incredible. They are sweet and are very easy to cook.
- Pre-heat oven to 160-180 degrees
- Cut the aubergine into "steaks" about 2 cms thick.
- Drizzle oil of choice
- Season with coriander, marjoram, thyme, parsley, black pepper, cayenne, salt
- Leave to marinade for 10-15 minutes (depending on how hungry you are)
- Bake in the oven for 15-20 minutes
- Remove from over and sprinkle herb crust mix on top. Bake until herb crust turns golden brown.