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Pregnancy

Filter our Pregnancy by meal of the day

  • Kale, Broccoli & Tofu Stir-Fry with Ginger Miso Dressing

    This is a great recipe for a quick lunchtime stir-fry, with broccoli and kale (or dark-leafed cabbage greens or spinach).

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  • Hijiki Quinoa Salad with Orange Ume Plum Dressing

    Hijiki is a seaweed vegetable and is known to be rich in dietary fibre and essential minerals, such as calcium, iron, and magnesium.

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  • Fermented Vegetables

    If you are dealing with multiple allergies, chances are your gut is out of balance and is in need of a daily dose of beneficial micro-organisms. These crispy, sour, salty vegetables are highly addictive and an easy, economical way to maintain a healthy gut. These vegetables are also important to include daily for good health. Nourish your insides, skin, hair, and muscle tone, and boost natural immunity from disease!

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  • Enchiladas

    Everybody's favourite! Makes 10 enchiladas.

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  • Creamy Sesame Arame with Skinny Soba Somen Noodles

    Sea vegetables have phytonutrients found nowhere else: special types of fibre, and unique carotenoids and polysaccharides, and various polyphenol defense compounds, each of which may have anti-cancer properties.

    I encourage everyone to try experimenting until you find the sea vegetables that you love and incorporate them into your diet. This dish is my favourite - nutrient dense and so tasty. Serve with a bowl of miso soup and some grated daikon.

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  • Butternut Squash Pear Bisque

    This sweet soup is so delicious made with a combination of fresh organic vegetables, fresh pears and coconut milk. An absolute treat!

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  • Breakfast Granola

    This is a great way to support yourself by eating a breakfast cereal which contains slow energy release foods to sustain you through your busy day. Making your own breakfast granola with natural rice syrup is your healthiest choice. Kids also love making this!

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  • Bitter Greens & Dulse Salad with Apple-Miso Dressing

    Purple-red organic dulse with its soft texture and naturally rich savoury umami flavour is the most popular Atlantic sea vegetable. Many people enjoy chewing dried dulse as it is a very salty snack. Dried dulse snipped with scissors into tiny pieces becomes a salty condiment which may be used to season an array of dishes. Dulse adds a unique flavour accent which perfectly complements potatoes, vegetables, rice, and casseroles. Add to salads, soups, vegetable and pasta dishes, sweet baked potato and stir fries. The possibilities are endless.

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  • Adzuki Bean Soup with Squash and Parsnip

    Adzuki beans are small and very compact, with a deep reddish-brown colour. These tiny beans are a staple in the Far East. They are revered in Japan for their healing properties, are low in fat and reputed to be more digestible than most other beans, as well as rich sources of potassium and iron and B Vitamins (not B12).

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  • Vegetable Lasagne

    I was craving lasagne for lunch, but was unable to find any lasagne sheets without egg... So I improvised and used aubergine and courgette instead. I honestly think this is better than the traditional version!
    As an added bonus, it's naturally gluten free.

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  • Vegan Feijoada

    I like to take traditional recipes from my country, Brazil, and 'veganize' them. Feijoada is a black bean stew, with the consistency of a thick sauce. Black beans are a great source of protein and vitamin B6. This vegan feijoada is a nutritious and well-balanced meal…

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  • Minty Vietnamese Summer Rolls

    This is just the basic recipe, you can really get creative with this dish. Some ideas of extra ingredients to play with are mango, peanuts, chives, spring onions, radishes, cabbage…

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  • Aubergine Bolognese

    This bolognese sauce can be served on pasta like in the photo, or in vegan lasagne. Or even as the base of vegan shepherd’s pie! Another bonus is that the sauce freezes well, and like all tomato based sauces it tastes even better the next day!

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  • Raw Carrot Cake

    I love carrots and this recipe not only makes good use of a cheap and easily accessible vegetable, you also get to use natures candy dates. This is such a fun, raw recipe!

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  • Crustless Rice and Zucchini Quiche

    This dish takes a little bit of work but it's worth it. It's perfect when you have some leftover rice or zucchini are cheap and you want to use them in a different way than usual. This is also nice when you have guests or want to bring something to a potluck.

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  • Baked buckwheat with Tomatoes

    Sometimes, our menu choices can get a little tedious. Especially when I'm busy at work and haven't had much time to cook for a while, I tend to turn to the familiar: rice, pasta, potatoes. But I love food too much to stick in this rut for a prolonged time. What always gets me out of there is buckwheat. Use it in this savoury dish, where it's accompanied by melting tomatoes and lemon-marinated tofu.

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  • Maple Cinnamon Peanut Butter Cookies

    Maple-sweet, spiced, melt-in-the-mouth buttery: these vegan cookies are everything you could want from an autumnal treat.

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  • 'Zoodles' with Basil and Avocado Pesto

    Zoodles – courgette (zucchini) noodles - with a homemade pesto sauce of basil, avocado and garlic are the perfect answer to your pasta cravings. Full of raw vegetable goodness and perfect for slathering in a lovely fresh sauce, these are a great alternative to spaghetti and won’t leave you with a post-pasta slump.

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  • Overnight Mango and Chia Seed Pudding

    This could quite possibly be one of the simplest, guilt-free, good-for-you and tasty desserts you can make. Chia seeds are incredibly versatile and are thought to have great health benefits. This is one of my favourite pudding flavours, and a great way to take advantage of the delicious Pakistani mangoes when they are in season.

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  • No-Oil Sweet Potato Chips

    These chips are absolutely delicious and guilt-free. I’m constantly experimenting with new flavour combinations for the seasoning, which means this recipe can go with all of your favourite meals. They’re great as a side to a lovely fresh salad; with a coconut-based curry instead of rice, or on their own with vegan mayo. Chips with everything!

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  • Sweet and Salty Tofu Salad

    This is a salad with a little something to satisfy everyone – even the salad doubters. Forget any ideas you might have of salads being ‘on the side’ of the main event, this recipe is the main event. There are so many delicious ingredients and flavours in this dish that it quickly became a firm favourite of ours. It can be easily adapted with any combination of your preferred hot and cold ingredients, and your choice of seasoning for the tofu. Samphire makes a perfect addition to this meal if you can get hold of some in season; the tiny salt water explosions in each mouthful are a delight!

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