Recipes 

Ingredients - serves 4

• 4 tbsp extra virgin olive oil

• 1 onion, peeled and finely grated

• 3 garlic cloves, finely grated

• 2 tsp ground coriander

• 1 tsp cumin seeds

• 1/2 tsp chili flakes

• 1 tbsp tomato puree

• 2 large carrots, peeled and cut into 5cm rounds

• Zest and juice of 1 lemon

• 500ml hot vegetable stock

• 250g giant couscous - can use lentils if gluten intolerant

• 100g canned black chickpeas or standard chickpeas, drained

• 500g skinless cod fillets, cut into 10cm chunks

• 2 tbsp harissa paste

• 3-4 tbsp chopped coriander

• Pinch of sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200C/400F/Gas 6

2. Heat the oil over a medium heat in your wide, shallow pot. Add the onion and a pinch of salt and cook for 5-7 minutes until softened and browning at the edges.

3. Add the garlic, the spices and the tomato puree and cook for 1 more minute. Add 1 tbsp of water if the pot feels a little dry. Now add the carrots, lemon zest, a pinch of salt and a further 1 tbsp of water. Stir, turn the heat down, pop the lid on and cook for 7-10 minutes until the carrots are just softened.

4. Now mix 1/2 tsp salt into the vegetable stock. Add this to the pot and stir. Add the couscous, spreading it across the pot, making sure it’s all submerged in the liquid. Sprinkle the chickpeas on top. Bring to a gentle simmer, then pop the lid on and place in the preheated oven and place the harissa-coated fish on top of the couscous. Pop the lid back on and return the pot to the oven for a final 10 minutes.

5. Meanwhile, season the fish and coat the pieces with the harissa paste, to taste. Take the pot out of the oven and place the harissa-coated fish on top of the couscous. Pop the lid back on and return the pot to the oven for a final 10 minutes.

6. Remove from the oven and allow the pot to sit, with the lid on, for a further 5 minutes. Finally, remove the lid, drizzle with the lemon juice and scatter the coriander all over.

   Natural Health Magazine

Ingredients - Serves 4

• 500g pasta - gluten free if needed

• 500g kale

• 4 tbsp olive oil

• 2 garlic cloves, finely chopped

• 75g walnuts, chopped

• 4 eggs

• 100g finely grated (shredded) Parmesan cheese, plus 100g more, to serve

• Pinch of sea salt flakes and freshly ground black pepper

Instructions

1. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Add a splash of olive oil if you want to stop is sticking to the bottom of the pan.

2. Meanwhile, chop the kale coarsely. Remove the stalks if tough.

3. Pour the olive oil into a saucepan, add the garlic and walnuts and saute for 2-3 minutes. Add the kale and saute for 5 minutes. Turn off the heat and keep the mixture warm.

4. Lightly beat the eggs and mix them with the 100g of grated parmesan.

5. When the pasta is ready, drain it well, then return it to the saucepan and add the fried kale and egg mixtures. Season to taste with salt and a lot of pepper.

6. Serve right away with the extra parmesan on the side if people want it.

Ingredients - Serves 1

For the sauce:

• 1/4 a butternut squash (200-250g flesh)

• 4 tbsp plant-based milk

• 2 tbsp tahini or olive oil

• 2 tbsp nutritional yeast

• 1/2 tsp each of smoked paprika, ground turmeric and Dijon mustard

For the pasta:

• Olive oil

• 1/2 a white onion, finely diced

• 1 small courgette, finely diced

• 2 garlic gloves, crushed

• 1 tbsp tamari

• 180g pasta of your choice - if gluten intolerant choose a something like red lentil pasta

• 160g frozen peas

• 1 handful of spinach, chopped

• 10 cherry tomatoes, halved

For the ‘cheesy’ topping:

• 1 tbsp shelled hemp seeds

• 1 tbsp nutritional yeast

• 1/4 tsp turmeric

Instructions

1. Preheat the oven to 180C/350F/Gas 4 and line a tray with baking parchment.

2. Place the butternut squash cut side up on the tray and drizzle with a bit of olive oil. Roast in the oven for 40 to 50 minutes or until tender. Remove from the oven and allow to cool.

3. Scoop out and discard the seeds, then scoop out the flesh and place it in a food processor with the remaining ingredients. Blend until smooth, scraping down the sides as necessary and seasoning to taste.

4. You may need to add a splash more milk to make a runnier sauce.

5. Heat a drizzle of olive oil in a saucepan and fry the onion for 10 minutes until translucent. Add the courgette and garlic and fry for 5 to 7 minutes, adding tamari for the last minute.

6. Cook the pasta according to the packet instructions, adding the peas for the final 5 minutes. Drain, reserving some of the cooking water, and leave to one side.

7. Make the topping by mixing all the ingredients together in a bowl. Season to taste.

8. Return the cooked pasta to the saucepan then add the onion and courgette mixture, chopped spinach, tomatoes, butternut sauce and four tablespoons of the cooking water. Stir the pasta over a low heat until creamy and well coated in sauce, adding more cooking water if required.

9. Divide the pasta between two bowls and sprinkle over the ‘cheesy’ hemp topping.

Turmeric Latte

Peel and grate a 1cm piece of ginger and 2cm piece of turmeric into a pan.  Crush 3 cardamom pods.  Shake the black seeds out of the papery husks into the pan.  Add 2 tsp coconut oil, 1 tsp coconut nectar and 300ml almond milk to the pan.  Set over a low heat and warm for 3-5 mins, whisking constantly, so the milk heats through and is foamy.  Taste and sprinkle with a pinch of cinnamon to serve.

INGREDIENTS

• 1 large head cauliflower (about 2 pounds), cut into bite-size florets

• 3 tablespoons extra-virgin olive oil, divided

• Fine sea salt

• 1 medium red onion, chopped

• 2 cloves garlic, pressed or minced

• 4 cups (32 ounces) vegetable broth

• 2 tablespoons unsalted butter

• 1 tablespoon fresh lemon juice, or more if needed

• Scant ¼ teaspoon ground nutmeg

• For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.

INSTRUCTIONS

1. Preheat the oven to 180C

2. On a baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavours time to meld.

6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

   Recipe from Cookie and Kate