The delicious and nutricious Quiona, roasted courgette and sprouted carrot salad! What you'll need; 1 Cup Quinoa (soaked overnight in water, or sprouted) 2 Courgettes (diced) 1 Carrot (grated) Handful Sprouted beans (I sprouted alfalfa, mung beans and radish) 2 TSBP Coconut Oil Handful Fresh Coriander Melt Oil in roasting pan and roast courgette in … Continue reading Quinoa and sprouted Carrot Salad
Throwing a load of different vegetables into a pan with spices, coconut milk and beans, then it coming out as a delicious curry is one of my ultimate experiences in the kitchen. Don't fear you can make your own curry believe me, it seem's like a lot of stuff but you'd be surprised how … Continue reading Mung Bean and Kale Korma
When autumn comes upon us I love making my own soups, I usually make a huge pot and then eat it over the week. This beetroot soup is a real favourite of mine, beetroot gives you increased energy, the ginger gives it a wonderful kick and the coconut milk is ever so soothing. So low … Continue reading Beety blend
It's fair to say I love mint, peas and all green foods, mojitos used to be my drink of choice so I've started incorporating these wonderful greens into soups and salads. This Pea and Fresh mint soup is vegan, refreshing and delicious! Give it a try and serve it with a cucumber, spinach and … Continue reading Pea and Mint Soup
HOW YOGI 