Breakfast

Wild Blueberry Cookies

Makes: 10 cookies

Ingredients:
1/3 cup chia seeds
1 banana, mashed with a fork
1/2 cup oat flour
1/3 cup maple syrup
1 tbsp lemon juice
1 tsp baking powder
1/2 cup frozen blueberries
Pinch salt

Method:
Preheat the oven to 180°C.
Blend chia seeds into a powder consistency, set aside.
In a bowl, mix together the chia seed powder and oat flour, then add all remaining ingredients.
Line the baking tray with baking paper. Shape the batter into 10 individual balls of about the size of a plum and place on the baking paper. Press each ball down to form a cookie shape.
Place in the oven and bake for around 25 minutes or until you can stick a toothpick through the cookie and it comes out clean.

Launch

Spicy Baked Cauliflower

Serves: 4 people

Ingredients;
1 cauliflower, cut into bite-sized florets

Batter;
3⁄4 cup chickpea flour
1 garlic clove, finely chopped
1⁄2 tsp chilli powder
Pinch of salt
1⁄2 cup rice milk
1⁄2 cup breadcrumbs
Olive oil

Spicy Sauce:
3 tbsp chilli sauce
4 tbsp sweet chilli sauce
Juice of 2 limes
1 tbsp water

Topping:
Chopped dill
Egg free mayonnaise

Method:
Preheat the oven to 180°.

Make the batter by mixing together the dry ingredients, then gradually add the milk whilst whisking, until a smooth batter is formed.

Coat the cauliflower florets in the batter and then cover with breadcrumbs.

Put a sheet of baking paper on a baking tray and arrange the coated cauliflower florets on top. Bake in the pre-heated oven at 180 ̈C for 25-30 minutes until golden colour, turning them over once midway through cooking.

Meanwhile, make the spicy sauce by combining all ingredients in a small pan and heating through, while stirring.

Remove the cauliflower florets from the oven. Place in a serving dish and, using a teaspoon, dot the mayonnaise around. Pour over the sauce and then decorate with dill.

Egg-free Mayonnaise:
Ingredients:
1⁄4 cup ground almonds
1 tsp mustard
2 tbsp lemon juice
2 tbsp almond milk
Pinch of paprika
Salt and pepper to taste
1⁄4 cup olive oil

Method:
Blend all the ingredients together in a blender, except for the olive oil. Then gradually pour the olive oil into the blender while it is on until all the ingredients are combined.

Chef’s notes :
You can store remaining mayonnaise in the fridge in an airtight jar for up to 1 week.

Dinner

Vegetable Stir Fry with Tahini Dressing

Serves: 4 people

Ingredients:
Tahini Dressing:
3 tbsp tahini
1 tbsp sweet chilli sauce
Juice of 1 lime
1 tbsp water
1 tbsp vegan yoghurt
1 tbsp olive oil
Pinch of salt & pepper
Pinch of smoked paprika

Stir Fry:
1 onion, chopped
1 thumb-size piece of ginger root, finely chopped
1 garlic clove, finely chopped
2-3 tbsp olive oil
2 stalks Bak Choi, sliced
2 carrots, cut into cubes
1 courgette, cut into cubes
2 spring onion, sliced
4 stems of broccolini, cut into bite-size pieces
4 tbsp soy sauce
Juice of half a lime
3 handfuls of baby spinach

Method:
Mix all the ingredients for the tahini dressing in a small bowl, until smooth consistency.

Heat the olive oil in a large frying pan. Add the onion, ginger and garlic and cook until the onion is soft.

Add all the chopped vegetables, the soy sauce and the lime juice and stir fry for about 10 minutes.

Add the spinach and continue to stir fry until the spinach is wilted.

Snack

Juice

Celery Juice

Serving size/ Yield: 1 Glass

Ingredients:
- 1 Bunch of Celery
- 1/2 Lemon

Method
Rinse the Celery stalks individually and run through a Juicer. Squeeze 1/2 lemon into your glass, mix and enjoy!

Note;
I find that 1 bunch of Celery gives me 1 large glass of fresh Celery Juice.