A healthy, keep it simple, vegan chilli. The chipotle paste gives this chilli an obvious smokey taste which goes well with the spice and creamy avocado garnish. I've used finely chopped cauliflower instead of rice for less carbohydrate but loads of extra vitamin C, K. B6 and potassium.
Read MoreA sweet and fresh vegan salad that takes under an hour to prepare and cook.
Read MoreI absolutely love this Thai Rice bowl!!l So much so that the first time I made It I had it for lunch and the leftovers for dinner that day.
Read MoreThis super food Asian salad contains a perfect balance of goodness. Protein from the Quinoa, fats from the peanut butter and a selection of fresh vegetables and lime for vitamins. Makes a great lunch box and a world apart from the office prepacked sandwich.
Read MoreKimchi is my second stage after sauerkraut in leaning to make gut healing fermented food. The fermented vegetable side dish is a staple of traditional Korean cuisine and goes perfectly with bibimbap.
Read MoreThis is one of my original curry recipes and one that I've cooked again and again for years! It's what I would class as one of my gong-fu meals. gong-fu basically translates as skill through hard work or practice.
Read MoreThis hearty cauliflower bake is warming, satisfying and so easy to make! This recipe serves 2 and is vegan friendly.
Read MoreA fatty breakfast can really set you up for a busy day keeping you full and blood sugar stable so you don't need to snack.
Adding nut butter to your porridge does the job.
Read MoreA full flavored tagine to fill you full of vegetable goodness. This recipe will serve 4 and take around an hour and a half to prepare and cook.
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