RECIPES
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Recipe of the Month - November
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Enjoy a fresh take on classic bolognese with this nutrient-rich recipe. Lentils, onions and tomatoes form the hearty base, while fresh spinach adds a boost of vitamins and vibrant colour. A touch. of green pesto brings it all together for a delicious, flavourful twist.
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The lentils are packed with protein, tomatoes and spinach deliver antioxidants, Vitamins C and K while the warming ginger has anti-inflammatory qualities and is often used to help fight off cold and flu.
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Serves 2
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Ingredients : ​​
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200g dried pasta
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140g dried red lentils, rinsed
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1 medium onion, finely chopped
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1 carrot, grated
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2 medium tomatoes, chopped
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1 tsp freshly grated ginger
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2 garlic cloves, crushed
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160ml vegetable stock
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1 tsp dried Italian herb mix (or oregano or thyme)
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1 tsp olive oil
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1 jar of pesto
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2 large handfuls of fresh spinach
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Lentil Bolognese Pasta
Method :
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Cook the pasta as per instructions on the packet
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Meanwhile, add the onion and garlic to a saucepan with the olive oil and fry for 4-5 minutes, until softened
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Add the ginger and fry for one more minute
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Then add the lentils, tomatoes, carrot, spice mix and vegetable stock. Cook, covered, for 15-18 minutes or until the lentils are cooked
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Add the pesto, spinach and cooked pasta. Cook until the spinach wilts
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Serve whilst hot. Garnish as desired and enjoy!
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Susan's Top Tips...
The recipe calls for dried red lentils but you could use tinned green lentils for ease and speed. Adjust the cooking time accordingly
Leftovers will store in the fridge for 3-4 days and it freezes well too so why not batch cook and store?
Using protein pasta, such as lentil pasta, will bump up the protein content
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Recipe of the Month - October
This month's recipe comes straight from my detox programme but don't let that fool you. It is super tasty and a regular in my house!
The cashews are packed with protein, the pumpkin provides a range of vitamins, zinc, iron, beta-carotene and omega-3 fatty acids, while the warming ginger has anti-inflammatory qualities and is often used to help fight off cold and flu.
Serves 4
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Ingredients:
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750g chopped pumpkin
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1 onion, chopped
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2 garlic cloves, diced
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1 tbsp fresh ginger, grated
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75g cashew nuts
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1 tsp coconut oil
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1 tbsp tomato puree
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2 tsp ground cinnamon
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3 tsp ground cumin
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1.2l vegetable stock or water
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Salt and Pepper to taste
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Pumpkin, Cashew and Ginger Soup
Method :
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​Add the onion, garlic and ginger to a saucepan with the coconut oil and fry until softened
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Add the dry spices and fry for another minute
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Add the pumpkin, tomato puree, cashews and stock to the saucepan and bring to the boil. Reduce the heat and simmer for 20-25 minutes until the pumpkin has softened
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Susan's Top Tips:
The recipe is for Pumpkin, but Sweet Potato and Butternut Squash work equally well. Or try a combination of two or all three!
Leftover soup will store in the fridge for 3-4 days and it freezes well too so why not batch cook and store?
Topping the soup with pumpkin seeds adds fibre as well as magnesium, iron and extra healthy fats!