Mango, Sesame and Quinoa Salad

I usually make a big batch of quinoa at the weekend and have it in the fridge ready for the week ahead. I used to buy ready made pouches and whilst convenient, they're expensive and it really is so simple to just boil up a saucepan of the grains. I use a ratio of 1 cup quinoa to 1 & 1/2 cups water, which can be easily doubled or more if you're cooking for a family, and simply boil on the hob until all of the liquid is absorbed and the quinoa is fluffy. As it's a flavour carrier, it's easy to keep things interesting by adding different ingredients and this delicious, tropical inspired version is my current go-to. It's so perfect for summer! The sweet mango balances the spiciness of the chilli, tamari adds a savoury element and the coriander adds freshness. If you don't like coriander (it's definitely the "Marmite" of the herb world!) then you could try this with mint instead.

Three great health benefits: promotes healthy skin, boosts immunity, good source of plant-based protein

Serves 2

Ingredients:
275g cooked quinoa (cooled)
1 mango, diced (mine weighed 145g when peeled and the stone removed)
3 tbsp sesame seeds
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 tbsp fresh coriander, finely chopped
1 tbsp tamari
Sea salt and black pepper, to taste

Method:
1) Mix all of the ingredients together to combine.

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Spiced Quinoa and Sweet Potato Fritters

I'm yet to find someone who doesn't love these. They're so delicious! Admittedly they require a bit of advance preparation, in terms of cooking the quinoa and sweet potato but in a pinch you could use pre-cooked quinoa or microwave the sweet potato. These days, I tend to make a big bowl of quinoa at the weekend ready for quick working from home meals during the week- it's so nutritious and as it's such a great flavour carrier, I can switch up my lunches by adding different ingredients and accompaniments so it never gets boring. These are wonderful served hot with a chilli mayo dip or some smashed avo, but I also enjoy adding any leftovers to a lunchbox along with some salad.

Three great health benefits: good source of plant-based protein, promotes healthy skin, beneficial for eye health

Makes 5

Ingredients:
The flesh of 1 cooked sweet potato (approx 140g)
150g cooked quinoa
1 tbsp olive oil
1 tbsp tomato puree
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp chilli flakes
1/4 tsp ground turmeric
Sea salt and black pepper

Method:
1) Place the sweet potato in a mixing bowl and mash with a fork to break up.
2) Add the remaining ingredients, except the olive oil and mix to thoroughly combine.
3) Divide the mixture into 5 (or less if you'd prefer larger patties) and shape into patties.
4) Warm the olive oil in a frying pan over a medium high heat on the hob. Fry the patties for approximately 10 minutes, turning halfway through the cooking time, until crisp.

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Quick Stir-fried Greens

Sometimes, you just need something in a hurry- whether it be a mid week meal or needing a quick side dish to add substance to a meal. Whilst I try to meal prep, there are times when I'm caught out but don't want to go down the pre-prepared store bought route, or sacrifice healthy choices. That's where stir fries come into their own and I love this dish either as a side, or added to some brown rice for a no-thinking-required dinner. It literally takes 5 minutes and tastes wonderfully fresh and green yet satisfying and is packed with nutritional benefits. I've based this dish on ingredients that I tend to have in the house (I usually keep pak choi in the fridge for the very reason that it allows me to whip up a quick stir fry, whilst sugar snap peas are usually a go-to with hummus when I'm craving a savoury snack) but feel free to swap for whatever greens you have.

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

Serves 1, or 2 as a side

Ingredients:
1 tsp toasted sesame oil
100g sugar snap peas
100g baby pak choi (approx 2)
2 tbsp cashews
1 clove garlic, crushed
1 tsp tamari
Pinch chilli flakes
Squeeze of lemon juice


Method:
1) Warm the sesame oil in a wok over a medium high heat on the hob.
2) Add the sugar snap peas, pak choi and cashew nuts and stir fry for a couple of minutes, before adding the remaining ingredients (except the lemon juice).
3) Stir fry for a couple of further minutes and then squeeze over the lemon juice, stir and serve immediately.

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Griddled Nectarine and Sugar Snap Pea Salad with Hazelnuts

This recipe turns the expected on its head, swapping a fruit which you might expect to enjoy raw for a cooked version and a vegetable which you might usually cook for its raw form. I hope you'll be pleasantly surprised though. It's such a simple but fresh tasting, delicious salad- great on its own or as a side dish. Be sure to save the dressing recipe too- it's one that I come back to time and time again.

Three great health benefits: good source of fibre, promotes healthy skin, beneficial for bone health 

Serves 1, or 2 as a side salad

Ingredients: 
1 nectarine, cut in half & with the stone removed
1 handful baby leaf spinach
1 handful sugar snap peas
1 tbsp hazelnuts, roughly chopped or crushed 
Olive oil, for drizzling
1 tbsp extra virgin olive oil
1 tsp maple syrup
1 tsp Dijon mustard
1 tsp apple cider vinegar
Sea salt and black pepper, to taste

Method:
1) Warm a griddle pan over a medium high heat and drizzle the nectarine with a little olive oil. Place on the griddle pan and cook for a few minutes on each side, taking care not to move the fruit around too much (as this will prevent the griddle lines forming).
2) Meanwhile, make the dressing by whisking together the extra virgin olive oil, maple syrup, Dijon mustard and apple cider vinegar. Season to taste with the salt and pepper.
3) To serve, toss together the spinach leaves and sugar snap peas on a plate before topping with the hazelnuts and nectarines, & drizzling with the dressing. Enjoy immediately. 

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Pineapple Coconut Smoothie (Banana Free)

Smoothie season is well & truly upon us (instantly jinxes the weather, cue rain for the rest of the summer!). Truth be told, I actually enjoy smoothies year round and vary the flavours depending on whether I want a grab & go breakfast, something to satisfy a mid-afternoon sweet craving or a pre/ post workout energy boost. This one really is summery though, thanks to the classic combination of pineapple and coconut which makes it both fresh and sweet tasting at the same time. You might recognise this as being pretty similar to my Pina Colada Smoothie, albeit with a twist to make it thicker, creamier and even more indulgent.

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

Makes 1 large smoothie

Ingredients:
1 & 1/2 cups (375ml) coconut milk
1 small avocado, roughly chopped (peeled & stone removed)
1/3 pineapple (approx 5 chunks), peeled & chopped
Handful spinach
Juice of 1/2 lime
Small (thumb sized) piece of ginger, peeled
1 tsp coconut oil

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

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Salted Date Tahini Cookies

This recipe was created for one of my favourite eco boutiques, Plaisirs and I'm delighted to share it with you here today. These cookies are so good and I love how they combine sweet and savoury flavours for a grown-up, indulgent treat. It's the perfect excuse, if ever one was needed, to put on some luxurious loungewear, have a home pamper session and curl up with a good book & movie and munch on these.

Three great health benefits: energy boosting, beneficial for bone health, promotes healthy skin

Makes 8

Ingredients:
Generous 1/2 cup tahini
Generous 1/3 cup maple syrup
1/2 tsp vanilla extract
1/2 cup gluten free oats
1/2 cup ground almonds
3/4 tsp sea salt
1 medjool date, pitted and finely chopped

Method:
1) Preheat oven to 190 degrees C. Line a baking tray with baking paper or a silicone mat.
2) In a small saucepan over a medium heat on the hob, melt together the tahini, maple syrup and vanilla. Set aside.
3) In a mixing bowl, combine the oats, ground almonds and salt then add the medjool date.
4) Add the tahini mixture to the dry ingredients and stir to throughly combine, ensuring that the date is evenly distributed. The mixture will come together in a loose ball.
5) Divide the mixture into eight and roll into balls (each one will be approx the size of an energy ball). Place onto the prepared baking tray, allowing space between each ball, and flatten them with the palm of your hand so that the resemble cookies.
6) Bake for 10-12 minutes until golden. Remove from the oven and allow to cool completely (this will allow the cookies to firm up a little) before enjoying.

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Overnight Berry Bircher

This is the perfect summer breakfast. It tastes wonderfully fresh and indulgent and is sufficiently satisfying to keep hunger at bay until lunchtime. Prepare in a jar if you want to be able to grab & go in the morning.

Three great health benefits: good source of fibre, beneficial for heart health, promotes healthy skin

Serves 1

Ingredients:
75g gluten free oats
150ml almond milk (I always use unsweetened)
50g frozen mixed berries
2 tbsp coconut yoghurt
1 tsp maple syrup
Couple of strawberries, chopped

Method:
1) Mix together the oats, almond milk and frozen berries. Cover and refrigerate overnight.
2) In the morning, stir the mixture (you may wish to add a further splash of almond milk). Stir in the maple syrup and top with the coconut yoghurt and strawberries.

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Chipotle Roasted Almonds

There almost wasn't a photo to accompany this recipe as I couldn't stop munching on these delicious almonds! Sticky, smokey and oh-so-addictive, these roasted nuts are packed full of flavour and are equally delicious enjoyed on their own as a snack, as they are chopped and added to salads as a crouton-alternative.

Three great health benefits: beneficial for heart health, promotes healthy skin, good source of fibre

Makes 1 bowl

Ingredients:
3/4 cup almonds
1 & 1/2 tsp chipotle paste
1 & 1/2 tsp olive oil
1 & 1/2 tsp tamari
1 & 1/2 tsp molasses
1 & 1/2 tsp maple syrup
1/2 tsp sweet smoked paprika
Small pinch cayenne pepper

Method:
1) Preheat the oven to 180 degrees C. Line a baking tray or roasting tin with baking paper.
2) Mix all of the ingredients together and place in a single layer on the prepared tray.
3) Bake for 20 minutes, turning halfway through the cooking time. Allow to cool before enjoying.

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