Recipes


Carrot & Leek Soup

A different way of getting your vegetables or as a healthy snack:

Ingredients:

  • 1Kg carrots (scraped/peeled sliced into 1-2” pieces)
  • 2 large leeks (washed, prepared & cut into large pieces sliced at an angle)
  • 500-1L chicken or vegetable stock
  • 1 tbsp Olive Oil
  • Black Pepper
  • Fresh coriander (cilantro) chopped (optional)
  • Pinch of hot chili pepper to taste (optional)

Method:

  • Heat olive oil in large pan
  • When hot, add leeks and cook for a few minutes until soft
  • Add sliced carrots and chicken or vegetable stock to cover well
  • You can add more stock later to get preferred consistency
  • Add pepper/chilli pepper if desired
  • Cook over a low to medium heat until carrots are soft
  • Allow to cool and pour into liquidiser (in batches if needed)
  • Return to pan and add stock if too thick or cook to evaporate water if too thin.
  • Can be kept in fridge for a few days or frozen.
  • Serve with chopped fresh coriander if desired
  • Can easily be taken to work in Tupperware for your lunchtime veg
Read more

A different way of getting your vegetables or as a healthy snack:

Ingredients:

  • 1Kg carrots (scraped/peeled sliced into 1-2” pieces)
  • 2 large leeks (washed, prepared & cut into large pieces sliced at an angle)
  • 500-1L chicken or vegetable stock
  • 1 tbsp Olive Oil
  • Black Pepper
  • Fresh coriander (cilantro) chopped (optional)
  • Pinch of hot chili pepper to taste (optional)

Method:

  • Heat olive oil in large pan
  • When hot, add leeks and cook for a few minutes until soft
  • Add sliced carrots and chicken or vegetable stock to cover well
  • You can add more stock later to get preferred consistency
  • Add pepper/chilli pepper if desired
  • Cook over a low to medium heat until carrots are soft
  • Allow to cool and pour into liquidiser (in batches if needed)
  • Return to pan and add stock if too thick or cook to evaporate water if too thin.
  • Can be kept in fridge for a few days or frozen.
  • Serve with chopped fresh coriander if desired
  • Can easily be taken to work in Tupperware for your lunchtime veg
Read more


Zucchini (Courgette) Spaghetti

Ingredients: (2 servings)


- 2 large zucchini/courgettes


- Coconut oil or olive oil


- 200ml Water


- Salt and pepper to taste


Method:



    • Peel courgette

    • Use vegetable peeler to then slice down courgette to make long flat strips

    • Use knife to cut strips into finer spaghetti like strands

    • Can all be done with knife but quicker if you have a good vegetable peeler

    • Heat oil in non-stick pan over a medium heat

    • Add courgette to hot oil and mix

    • Add seasoning as preferred

    • Cook for 2 -3 minutes

    • Meanwhile boil water in separate pan or kettle

    • Add water to courgette, turn down heat and simmer for 5-10 minutes or until tender

    • Drain and serve with any of the main dishes from my recipes
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Ingredients: (2 servings)


- 2 large zucchini/courgettes


- Coconut oil or olive oil


- 200ml Water


- Salt and pepper to taste


Method:



    • Peel courgette

    • Use vegetable peeler to then slice down courgette to make long flat strips

    • Use knife to cut strips into finer spaghetti like strands

    • Can all be done with knife but quicker if you have a good vegetable peeler

    • Heat oil in non-stick pan over a medium heat

    • Add courgette to hot oil and mix

    • Add seasoning as preferred

    • Cook for 2 -3 minutes

    • Meanwhile boil water in separate pan or kettle

    • Add water to courgette, turn down heat and simmer for 5-10 minutes or until tender

    • Drain and serve with any of the main dishes from my recipes
Read more