Dietitian, Nutrition Consultant and Health Coach
No salad quite oozes with a creamy umami garlicky dressing like a good old caesar salad. Blended cashews and a generous dash of nutritional yeast make a rich-tasting dressing, generously drizzled on top of kale, spinach and rocket leaves, with avocado and toasted sunflower seeds.
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I think thai curry will always be one of my favourite go to meals. It’s so delicious, comforting and a massive people pleaser. I don’t think I’ve come across many people who don’t like thai curry, but maybe this will be the one to persuade them that they do. It freezes well, so on a rainy day when I don’t feel like doing much but contemplating life and vegging out I know I don’t have to bother with making a mess in the kitchen like I normally do. The beauty of thai curry is that you can add in whatever lean protein you like, fish, chicken, pulses you name it. This recipe contains chickpeas, but feel free to add some other type of protein if you’d like to.
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I love the combination of the earthy rosemary and walnut in these crackers. They’re pretty great for munching on if you’re feeling a little peckish, with a little hint of sweetness. Sometimes I sprinkle sea salt on top before baking for an extra crunch and salty tang, but it’s up to you.
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Crunchy slaw with toasted black sesame seeds and a rice vinegar dressing, this salad is refreshingly crisp with great flavour. It is so easy, great to chuck on the table quickly.
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Quinoa is great for absorbing flavours, and the warm curry scent really shines through in this easy bowl of goodness. The lemon juice and fresh coriander lift up the sweet comforting roasted vegetables with some zinging flavours. This is so versatile, you can just add what ever vegetables you have handy, I can’t count the amount of times I’ve done some variation of this dish and it’s always delicious, just use what seasonal produce you can get hold of or if you’ve got something knocking around in the fridge already.
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