Recipes

Here you will find a variety of healthy recipes

Spiced Carrot Protein Porridge

  A protein-packed breakfast, made veggie or vegan, from nutritionist Monique, of Nourish Every Day! Ingredients 1 serve 1/2 cup rolled oats  (45 grams) – certified gluten-free if required 1 medium carrot  (finely grated between 1/2 – 3/4 cup) 2 tsp ground flaxseed (ready ground or ground up fresh in your coffee grinder) 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 2-3 tsp granulated stevia  (Natvia) – or 2-3 tsp of preferred sweetener e.g. honey, maple syrup, coconut sugar 1 tsp vanilla extract 1/2 cup almond… Read More

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Turmeric Baked Beans & Cauli Mash

From a recipe inspired by Sam Murphy, author of Beautifully Real Food. Ingredients 2 tsp coconut oil 1 red onion, finely diced 2 garlic cloves, crushed 1 x 400g can (2 cups) haricot beans, rinsed and drained 1 tsp turmeric 1 tsp ground cumin 1/4 tsp ground nutmeg 1 tbsp coconut sugar / blackstrap molasses 1-2 tsp bouillon 125 ml tomato puree 200g (1/2 can)… Read More

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Penny’s Puy Lentil Salad

Naturopath Penny Barnett shares her recipe for optimum skin health…

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Emily’s Sri Lankan Dhal

From our Emily’s recent Ayurvedic yoga retreat in Sri Lanka.

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Chia Pot with Turmeric Soaked Apricots

Olivia’s most recent breakfast adventure! Ingredients Serves 1 (amounts are approximate) 2 dessert spoons ground chia seeds 2 dessert spoons ground flax seeds 1 dessert spoon dehulled hemp seeds 2 dessert spoons desiccated coconut 2 dried apricots 1 dried fig 1 caspule Pukka’s Wholistic Turmeric 1 dessert spoon nuts & sesame seeds, toasted (pecans & hazelnuts work well) Milk of your choice Optional additions… 1… Read More

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London Fog Latte

A latte with a twist! Made with Earl Grey tea brewed with lavender and delicious fairly traded vanilla extract. In celebration of Bristol drizzle and Fairtrade Fortnight.

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Fairtrade Dried Fruit Compote

Hugh Fearnley Whittingstall’s breakfast compote from dried fairtrade fruits. Great for breakfast or on pancakes.

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Fairtrade Mango/Apricot Chutney

Fairtrade sun-dried fruit chutney. Great with curries or cheese and crackers!

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Sweet Potato Breakfast Bowl

Some fresh breakfast inspiration! Vegan and free from gluten and grain.

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Squash(ed) Soup!

Our Sally’s wintry squash soup. Delicious!

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  • Latest Recipe

    Stuffed Butternut Squash with Quinoa Cranberries and Kale

    Delicious, healthy Stuffed Butternut Squash with Quinoa, Cranberries, Kale, and Chickpeas. An easy, satisfying vegetarian recipe that’s perfect for Christmas Dinner! This vegetarian stuffed butternut squash recipe is a shining example of healthy but cosy fare. It’s packed with nourishing ingredients. YIELD: Serves 4 PREP TIME: 10 minutes COOK TIME: 1 hour TOTAL TIME: 1 hour, 10 minutes Ingredients: 2 medium butternut squash 2 teaspoons olive oil, divided 3/4 cup quinoa 1... Read More
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