Salty haloumi, sweet apple, nutty almonds, and charred cauliflower combine to create this well balanced, flavour packed salad. It’s a brilliant Spring salad and perfect for lunch or dinner but you can even try it for breakfast with a poached egg or two on top. It’s gluten free, low lactose and vegetarian and can be made vegan by omitting the haloumi.
This soup is comforting, healthy, quick and nourishing, but above all, delicious. It is gluten free and dairy free and can be made vegan. The miso broth and the seaweed create a basic miso soup but the rest of the ingredients can be adapted to suit your tastes and dietary needs. Try different vegetables such as broccolini, zucchini and mushrooms and experiment with other proteins such as soft boiled eggs, tempeh or tofu, salmon, white fish or pork fillet.
So sweet potato toast has definitely gone viral. Here’s a recipe of sorts to guide you if you’ve never tried it. It’s a wonderful wholefoods alternative to bread and a great way to get more vegetables into your diet.
Roast vegetables are perfect during Autumn and Winter as they are warm, hearty and satiating. Here is one way to turn roast carrots into a salad that can be enjoyed throughout the cooler months of the year. The sweetness of the carrots works beautifully with the sweetness of fresh pomegranate seeds and the tartness of pomegranate molasses while quinoa and toasted sunflower seeds provide a lovely nutty flavour as well as a protein boost.
Pick quality produce and do as little to it as possible. There is ample reward in this ethos. Not only does it simplify the cooking process but it also ensures that flavours and nutrients are preserved as much as possible. Good quality prosciutto needs nothing more than a few complementary ingredients to make it shine.