Kale, Kidney Bean and Sweet Potato Chilli

This is a warming and satisfying chilli with a smokey flavour that's so comforting and perfect for cold evenings.

Three great health benefits: good source of fibre, beneficial for eye health, anti-inflammatory

Serves 4

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 tsp ground cumin
1/2 tsp sweet smoked paprika
2 tbsp tomato puree
2 sweet potatoes (450g), peeled and chopped into bitesized cubes
2 x 400g can chopped tomatoes
1 x 400g can kidney beans, drained
500ml water or vegetable stock
1 tbsp maple syrup
Sea salt and black pepper
3 handfuls kale

Method:
1) Warm the olive oil in a saucepan over a medium-low heat on the hob.
2) Add the onion and lightly fry for a few minutes, until softened. Add the garlic and chilli and lightly fry for a further 1-2 minutes.
3) Stir in the ground cumin and paprika, along with the tomato puree. Add the sweet potato, stirring to cover all of the pieces in the spice mixture.
4) Add the chopped tomatoes and kidney beans. Swish the water/ stock in the empty tomato cans to obtain any remaining juice and add to the saucepan. Stir in the maple syrup and season with salt & pepper.
5) Simmer for 35-40 minutes, stirring regularly, until the sweet potatoes are cooked through (add a splash more water if needed). A couple of minutes before the end of the cooking time, stir in the kale.

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Beetroot and Ginger Soup

I think you're going to like this soup. With beetroot providing a sweet, earthiness along with warming ginger and flavourful garlic, it's basically a hug in a mug! It has a silky smooth texture and if that's not enough to convince you, who can resist that gorgeous vibrant pink colour?!

Three great health benefits: boosts immunity, helps support the body's detoxification process, promotes healthy skin

Serves 3

Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 & 1/2 inch piece ginger, grated
1 carrot (125g), roughly chopped
3 beetroot (475g), peeled and roughly chopped
750ml vegetable stock
200ml coconut milk (from a can)
Sea salt and black pepper

Method:
1) Melt the coconut oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes to soften. Add the garlic & ginger and lightly fry for a further minute.
2) Next, add the carrot and beetroot and stir.
3) Add the vegetable stock and coconut milk and season with salt & pepper. Stir to combine. Simmer for 20 minutes then blend until smooth. Serve warm & topped with a dollop of coconut yoghurt, if desired.

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Tahini Curry

This simple curry is easy to make, with predominately store cupboard ingredients, yet tastes full of flavour. I like to nickname it "hummus" curry as it features some of the same ingredients as my favourite dip. The chickpeas pack a protein punch whilst also being a rich source of fibre, to help you feel full, whilst the addition of tahini creates a wonderfully indulgent creaminess. I like to serve this with brown rice, a sprinkle of fresh coriander and a dollop of natural coconut yoghurt.

Three great health benefits: promotes healthy skin, good source of fibre, boosts immunity

Serves 5-6

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp cayenne pepper
2 red bell peppers, finely chopped
2 x 400g tins chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
500ml vegetable stock
1/2 cup (120ml) tahini
Sea salt and black pepper

Method:
1) Warm the olive oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes to soften. Next, add the garlic and lightly fry for a further minute.
2) Stir in the spices (cumin, coriander, turmeric, chilli and cayenne pepper) and then add the red peppers, followed by the chickpeas and chopped tomatoes, stirring well to combine.
3) Add the vegetable stock then stir in the tahini and season with salt & pepper. Simmer for 20 minutes, stirring occasionally, before serving.

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Chickpea Scramble

I thought now would be a good time to share this recipe, one which I've been making for some time,  as I know many of you are trying Veganuary (although it may also prove useful for those of you accustomed to this way of eating) and might be struggling with inspiration when it comes to savoury breakfast ideas. It's simple but filling and packs a morning protein punch, which you might be craving if you're forgoing eggs.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory

Serves 1, or 2 as a side dish
Enjoy immediately

Ingredients:
1 x 400g can chickpeas, drained but retaining 2 tbsp of the chickpea water (aquafaba)
1 clove garlic, crushed
1/2 tsp ground turmeric
1 spring onion, finely chopped
Sea salt and black pepper
1 tsp olive oil

Method:
1) Place the chickpeas in a mixing bowl, along with the aquafaba and roughly crush using a fork or potato masher.
2) Add the garlic, turmeric and spring onion and stir to thoroughly combine. Season with salt and pepper.
3) Heat the olive oil in a frying pan over a medium to high temperature on the hob. Add the chickpea mixture and cook until thoroughly warmed through. Enjoy immediately.

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Simple Miso Soup

It's that time of year when it seems as though every other person is ill so I thought I'd share my go-to elixir for when I'm under the weather, Miso Soup. This comforting broth is packed full of goodness and only takes 15 minutes to make from scratch. It's traditionally served with tofu but I'm not the biggest fan so have substituted mushrooms.

Three great health benefits: boosts immunity, beneficial for digestive health, promotes healthy skin 

Serves 2

Ingredients:
1 nori sheet, cut into approx 1 inch pieces
1 tsp vegetable oil
Handful (approx 6) button mushrooms, chopped into quarters
Handful leafy greens (such as chard or cavolo nero), chopped into approx 1 inch pieces
2 spring onions, finely chopped
3 tbsp miso paste, mixed with a little boiling water to avoid any lumps

Method:
1) Bring 1 litre of water to the boil in a saucepan over a medium high heat on the hob. Add the nori and boil for 5 minutes.
2) Meanwhile, heat the vegetable oil in a small frying pan over a medium heat on the hob. Add the mushrooms and lightly fry for a few minutes to soften.
3) Add the mushrooms to the nori water, along with the greens & spring onions, and boil for a further 5 minutes, before stirring in the miso.

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Cookies and Cream Smoothie

This thick and indulgent smoothie really captures that classic Cookies and Cream flavour, making it perfect for satisfying sweet cravings.

Three great health benefits: boosts mood, energy boosting, beneficial for bone health

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
1 cup (250ml) almond milk
1 tbsp smooth cashew butter
1 tbsp maple syrup
1 tbsp cacao nibs
3/4 tsp vanilla extract

Method:
1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

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Rosemary Scented Celeriac Chips

I feel as though celeriac is an underrated vegetable. Other root veggies such as carrots, parsnips and beetroot get all of the attention but don't overlook celeriac. OK, it may somewhat resemble a brain (let's be honest, it's not going to win any beauty awards- but aren't we all about wonky veg these days anyway?!) but it's cheap, full of flavour and in season now. The celeriac in these chips (chunky fries) provides a lower carb alternative to traditional potato fries and in my opinion, has a nutty and slightly sweet flavour that's not dissimilar to parsnip & pairs wonderfully with fragrant rosemary.

Three great health benefits: boosts immunity, beneficial for bone health, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1 celeriac, peeled and chopped into "chunky chips" (mine weighed 360g)
1 & 1/2 tbsp olive oil
1-2 sprigs rosemary
Generous pinch sea salt
Black pepper

Method:
1) Preheat oven to 200 degrees C.
2) Bring a saucepan of water to the boil. Add the celeriac chips and boil for 2 minutes before draining.
3) Place the celeriac chips in a roasting tin/ baking tray and toss together with the olive oil, rosemary (some of the leaves pulled off and sprinkled over the chips but all added to the tin) and salt & pepper. Roast for 35 minutes, turning halfway through the cooking time, until golden.

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Spiced Plum Porridge

I'm always amazed when people describe porridge as "boring" and then I realise that they simply need to be introduced to the various topping possibilities, which are practically endless! Case in point? This simple porridge is topped with the most comforting caramelised plums, which are delicately infused with a blend of seasonal spices. If you prefer to make fewer portions, simply divide the recipe quantities- although if you do this for the porridge, I highly recommend making the full quantity of plums and keeping in the fridge for a quick breakfast or snack (also lovely with yoghurt) throughout the week.

Three great health benefits: beneficial for eye health, good source of fibre, boosts immunity

Serves 4
Enjoy immediately

Ingredients:
4 plums, cut in half and with the stones removed
1 tbsp maple syrup
1 tbsp coconut oil
1 star anise
1/4 tsp ground cinnamon (or 1/2 cinnamon stick)

For the porridge:
4 cups almond milk (I always use unsweetened)
1 & 1/3 cups gluten free oats
2 tsp vanilla extract
1/2 tsp ground nutmeg

Method:
1) To make the spiced plums, place the fruit in a frying pan over a medium heat on the hob, along with the coconut oil, maple syrup and spices (star anise and cinnamon). Cook for 5-10 minutes, turning occasionally, until the plums are softened and caramelised.
2) Meanwhile make the porridge by combining the oats with the almond milk in a medium saucepan and stirring in the vanilla and nutmeg. Warm over a medium heat for 5-10 minutes until the porridge has thickened and most of the liquid has been absorbed. To serve, divide the porridge between bowls and top with the spiced plums. Enjoy immediately.

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Beetroot Buckwheat Risotto

Time to fess up.. I've had a bit of a love/ hate relationship with risotto over the years. I didn't like it when I was younger, then it became the default gluten free option in Italian restaurants following my diagnosis with coeliac disease so I learnt to love it, only to then be dumped over a bowl of it which promptly turned me off it again! I've subsequently rediscovered my love for it. After all, there's something incredibly comforting about the carby grains in an unctuous and warming sauce- side of heartbreak, optional.
This is my healthy twist on a classic risotto. Admittedly, coconut milk isn't exactly a traditional risotto ingredient but it adds a "hug in a bowl" creamy texture that works so well with the sweet, earthy beetroot and hint of zesty lemon. This is such a flavourful dish and what's more, the colour alone is enough to make you smile!

Three great health benefits: helps support the body's detoxification system, good source of fibre, boosts immunity

Serves 2-3

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
150g buckwheat, rinsed
250ml vegetable stock
3 medium (300g) beetroot, peeled and grated
1 x 400ml can coconut milk
Juice of 1 lemon
Sea salt and black pepper

Method:
1) Warm the oil in a pan over a medium heat on the hob. Add the onion and lightly fry for a few minutes, until softened. Next, add the garlic and fry for a further minute, stirring regularly.
2) Add the buckwheat and stir for a minute before stirring in the stock and simmering for 10 minutes, stirring regularly.
3) Next, stir in the beetroot, along with the coconut milk and lemon juice. Season to taste with salt and pepper. Simmer for 20 minutes, stirring regularly. Enjoy immediately

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats