Ingredients 2 carrots 2 leeks 2 sticks of celery 2 onions 6 large ripe tomatoes , on the vine 4 cloves of garlic olive oil 1 organic chicken stock cube , or vegetable stock cube ½ a bunch of fresh basil , (15g) extra virgin olive oil 2 x 400 g tins of quality plum … Read more
Ingredients 2 onions 6 cloves of garlic olive oil 16 oz fresh seasonal greens, such as kale, chard, cavolo nero, nettles, arugula, borage 16 oz frozen chopped spinach 1 whole nutmeg, for grating ½ a lemon 8 oz dried cannelloni tubes 1 fresh red chile 1 bunch of fresh basil (1 oz) 3 x 14-oz … Read more
Ingredients 20 or so cherry tomatoes, sliced or quartered 1 small red bell pepper, diced 1 small orange or yellow bell pepper, diced 1 small cucumber, diced (a pickling cucumber is great here) 1 cup sliced olives 1/4 cup diced red onions 1/4 cup minced fresh herbs (such as cilantro, dill, mint, basil) Kosher salt 1 cup Italian or Greek vinaigrette feta cheese, crumbled (optional, for garnish) Instructions Toss the chopped veggies in a … Read more
Ingredients 2 ripe avocados roughly chopped (peeled, pit discarded) 1 cup coconut milk I used lite 1 cup low sodium vegetable broth zest from one lemon 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon lemon basil 2 teaspoons shallots 1 1/2 teaspoons kosher salt Instructions Add all ingredients to a blender and puree until very smooth. Refrigerate for at least 2 hours to let the flavors blend … Read more
INGREDIENTS 3 cups spinach 1 Granny Smith apple, roughly chopped 2 cups coconut water 1 avocado 1 banana, frozen for at least 15 minutes 3 tablespoons chia seeds 1 teaspoon honey, or more, to taste DIRECTIONS 1. Place the spinach, apple and coconut water in a blender, and blend until smooth. 2. Add the avocado, … Read more