SIMPLE RECIPES


Serves 4
1 x 400g can chickpeas
juice of I lemon
3 tbsp extra virgin olive oil
1 -2 tbsp tahini
1 clove of garlic, crushed
pinch of paprika


Serves 1
1 large sweet dessert
apple 1 tbsp nettle cordial 150g slice
watermelon, peeled,
pips removed, and
chopped 100ml
cranberry juice 150ml
fresh apple juice (must
be organic) 50ml pink
grapefruit juice


Serves 2-3
1 x 400g can tomatoes
2 tbsp extra virgin
olive oil
4 spring onions
1 clove of garlic, crushed
1 dsp sun-dried
tomato paste
1 tsp runny honey
squeeze of lemon juice
black pepper
pinch of sea salt



Serves 2
1 medium red onion,
finely chopped
2 medium carrots,
finely chopped
1 clove of garlic, crushed
10Og brown or green lentils
(dry weight)
500ml vegetable stock
(using Marigold bouillon)

HUMMUS

Makes a great snack served with crudites Put all the ingredients in a blender and whizz until you have a thick puree. Unused portions can be kept in a covered dish in the fridge for three days or frozen.




DETOX JUICE

A blend high in diuretic fruits and vegetables to aid the work of the kidneys and lymph system Peel, core and chop the apple and add it to a blender with the nettle cordial. Blend for a few seconds until pureed. Add the watermelon and cranberry juice and blend again. Finally, add the apple and grapefruit juices and again blend. Chill if necessary and serve garnished with watermelon slice. The juice will keep for 24 hours in the fridge. Stir well before serving.




QUICK TOMATO SAUCE

Ideal with everything from pasta to cod fillets Place all ingredients in a blender and whizz for half a minute or until well combined. Transfer to a saucepan and simmer over a medium-low heat for 10 minutes. (Fresh basil or flat-leaf parsley may be added after blending and before heating, if desired).The sauce will keep for several days in an airtight container in the fridge.




EASY LENTIL & CARROT SOUP

A satisfying winter warmer Place all ingredients in a saucepan, cover and simmer for 45 minutes or until everything is tender. For a thicker soup, puree in a blender then reheat. Garnish with fresh herbs.