Breakfast

Turmeric Breakfast Muffins

Makes: 12 muffins

Ingredients :
2 tbsp turmeric powder
1/2 cup walnuts
1 cup rolled oats
2/3 cup buckwheat flour
1 1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cardamom
Pinch sea salt
Pinch black pepper (helps to activate turmeric)
2/3 cup almond milk
1/3 cup olive oil
2 ripe bananas, mashed with a fork
5 dates, de-stoned
3 large eggs or (flax egg, see below for recipe), gently beaten with a fork
Handful frozen blueberries

Method:
Preheat the oven to 180°C.

Place paper cupcake cases in a muffin tray.

Place walnuts and oats in a food processor and blend until flour consistency. Add all remaining dry ingredients and blend. Add almond milk, olive oil, bananas and dates and blend until a smooth mixture is formed.

Transfer to a mixing bowl. Add eggs ( or flax egg) and stir until combined. Add the frozen blueberries and then, using a spatula, gently fold together.

Transfer the batter to the individual muffin papers and bake for about 20 minutes.

Chefs notes:
The muffins taste best when still warm.

Launch

Black Quinoa & Crispy Kale Salad

Serves: 4 people

Ingredients :
Salad:
1 1/2 cup black quinoa, cooked and cooled
2 cups spinach
1 tbsp olive oil
2 red apples, de-cored and cut into bite-size chunks
1 handful Brussels sprouts, finely sliced
3 tbsp crumbled goats cheese (optional)
Dressing:
4 tbsp olive oil
Juice of 1/2 lemon
2 tbsp English mustard
Salt and pepper

Method:
Preheat oven to 180°C.
Rinse spinach, and place together with cooked quinoa to a serving bowl. Meanwhile, mix together all the ingredients for the dressing in a small bowl. Top your salad bowl with the brussel sprout (if you do not follow a vegan diet then add a crumble of goat's cheese). Gently toss the dressing through the salad and serve.

Chef’s notes:
For vegans, the goat’s cheese can be omitted and it will still taste delicious!

Dinner

Baked Aubergine with Brussel Sprouts and Tahini Dressing

Serves: 4 people

Ingredients :
6 small aubergines
2 tbsp olive oil
1 tsp ground sumac or smoked paprika
1 tsp sea salt

Brussel sprout salad:
1 cup cooked lentils
1 cup raw Brussel sprouts, washed and finely chopped
Juice of 1 lemon
4 tbsp olive oil
2 tbsp honey
1/2 cup parsley, finely chopped

Dressing:
Tahini

Topping:
Pomegranate seeds

Method:
Preheat oven to 180°C.

Line a baking tray with baking paper. Cut the aubergines in half, drizzle some olive oil over the inside of the aubergine, sprinkle with sumac or paprika and salt.
Place the aubergine halves skin side up on the baking paper and bake for 45 minutes.
Meanwhile, heat a drizzle of olive oil in a frying pan and gently sauté the Brussels sprouts. Add the cooked
lentils, lemon juice and honey and stir until well combined. Remove from the heat and set aside to cool.
Once the aubergine is cooked and golden brown, remove from the oven and scatter the Brussel sprouts over
the top. Pour some tahini over the aubergine and sprinkle with pomegranate seeds.

Snack

Tahini, Oat and Chocolate Cookies

Makes: 16 cookies

Ingredients :
1 cup oat flour
3/4 cup buckwheat flour
1 1/2 tsp baking powder
3 Tbsp butter
2 eggs, (can be replaced with flax egg, see below for recipe)
1/2 pack vegan dark chocolate chips
1/2 cup light brown sugar
1/3 cup tahini
8 dates, de-stoned
Pinch salt

Topping:
Handful of toasted sesame seeds

Method:
Stir all dry ingredients together in a bowl and then set aside..

Preheat the oven to 180C,

Divide and shape the dough into about 16 walnut-size balls and then coat them in the sesame seeds.

Line a baking tray with baking paper. Place the balls on the baking paper and press down on them to form cookie shapes.

Bake in the oven for about 6-7 minutes.

Once your cookies turn golden brown, remove from oven and allow to sit for a couple of minutes before transferring them to a wire
rack to finish cooling.

Chef’s notes :
The cookies can be stored in an air-tight container for about 3-4 days.

Juice

Beetroot Juice

Makes; 2 glasses

Ingredients :
1 medium beetroot
1/2 avocado
1 banana
1 tbsp linseed oil

Method:
Blend all the ingredients together in a blender until smooth.