This is a filling and fragrant curry filled with the flavours of coconut and ginger. The turmeric gives great colour and the lentils add some extra protein to this vegetarian curry.
CRISPY ROASTED ZUCCHINI
These guys are my new favourite salad bowl obsession. Or nourish bowl. Or buddah bowl. Or food. Whatever you want to call it. Super easy to make with good texture and flavour. What more do you want? You can also eat them as a side when you’re dining family style, instead of roast potatoes or something. Or in my case, as well as (don’t take my potatoes away).
AVOCADO AND EGG RICE PAPER ROLLS WITH PEANUT AND LIME DIPPING SAUCE
Does that sound weird? Because it shouldn’t as avocado and egg are obvs amazing together. And the thin slices of mirin seasoned omelette make the perfect vegetarian rice paper roll filling. And that dipping sauce, oh it’s good.
QUINOA TABBOULEH SALAD
This super simple salad is such a great lunch box option or the perfect side for all those upcoming barbecues.
CHOPPED THAI SALAD WITH PEANUT AND LIME DRESSING
This salad has it all. Colour, texture, flavour. Plus it’s filling and easy to throw together. You can have it for lunch, as a side or even in a chicken burger/sandwich. It’s versatile and delicious.
ZUCCHINI AND POTATO HASHBROWNS
When a zucchini fritter meets a hash brown my brunch dreams collide. I have loved hash browns since I was a kid. Like, my favourite burger as a 10 year old was the tower burger at KFC because it had a hash brown it in. It’s been a long love affair. And I’ve now made it a more nutritious one. Hoorah!
STRAWBERRY, COCONUT AND BANANA SMOOTHIE BOWL WITH A CHOCOLATE DRIZZLE
This smoothie bowl is full of protein and fibre to keep you feeling full. Plus it has that whole chocolate drizzle thing going on to make things extra special. It’s the perfect post work out food for me and you’re going to love it.
POTATO AND CHICKPEA SAAG CURRY
I’ve been thinking about this curry for a while. I love saag. I love it’s intense greenness and slightly more subtle flavour in comparison to other curries. And Saag Aloo (when you make it with potatoes) is so yumm). Despite it apparently being Spring already the weather last week was very winter like so I decided it was the perfect time to make this.
KUNG PAO MUSHROOM NOODLES
Guys! Remember kung pao chicken? It’s like a Chinese takeaway favourite, and I’ve usually had it with chicken. But you know I’m always trying to find ways to eat less meat (love it, but I wanna eat the veg for my body’s sake and save the world – realistic goals are my thing), and thus there’s no chicken in this. I replaced it with… mushrooms! And yum! And added noodles cos I love them.
CRISPY COCONUT AND SESAME CAULIFLOWER
These are so good! Golden, crispy, crunchy goodness. They’re kind of begging for an ice cold beer, or some other tasty beverage to go along with them but you can also get all virtuous and have them on top of a nourish bowl situation. I like to think of them as one of two things: sustainable coconut prawns or sustainable sesame fried chicken. Sustainable because they’re not either of those two things. Hilarious (don’t hate me).