Berry Acai Bowl:
- A handful of blueberries
- 9 cherries – stones removed
- 1 banana
- A handful of strawberries
- A handful of plain walnuts
- Almond milk
- Ground flax, chai, sunflower and pumpkin seeds
Sliced fruit of your choice
In a mixer blend the blueberries, cherries, banana, strawberries, walnuts and almond milk until liquidised (the amount of almond milk is dependent on your consistency prefrence, if you like your smoothies thick, put in less almond milk, if your enjoy them more watery then use more almond milk).
Pour the smoothie into a bowl and top with granola and sliced fruit.
Spiced Chickpea Salad:
- A can of chickpeas, washed and dried thoroughly
- 1 tbsp olive oil
- ½ tsp ground coriander, ½ tsp garam masala, ½ tsp ground turmeric, ½ tsp ground cumin, 1 tsp salt.
- Mixed salad leaves
- Chopped lettuce
- Diced cucumber
- The ribbons of 1 carrot
- ¼ cup sweetcorn
- ¼ cup of olives – halved
- Sliced peppers of your choice
- Sliced red onion
- 2 tsps of pickled slaw – this is optional
- 1 tbsp of red pepper hummus – or hummus of your choice
- Spinach and basil dip – or any dip of your choice
- 1 tbsp of chopped coriander for sprinkling
Pre heat the oven to 200 c, place the chickpeas on a baking tray, and sprinkle over the ground coriander, garam masala, ground turmeric, ground cumin, salt and olive oil. Mix thoroughly until all the chickpeas are coated evenly with the spice mix.
Next put the chickpeas in the oven for 20 mins, mixing thoroughly every 5 mins to ensure the chickpeas do not burn and are baked evenly.
Whilst the chickpeas are roasting prepare the salad (these chickpeas go well with any salad combo, however the variety of the different aspects in the ingredients stated above will ensure you hit your vitamin and mineral intake for the day).
Once the salad in prepared sprinkle over the chickpeas and add the hummus and spinach dips, or any dip of your choice.
Sweet Potato, Chickpea, Coconut Curry:
- 2 teaspoons coconut oil
- 1 teaspoon ground cumin
- 1 onion – diced
- 4 cloves of minced garlic
- 4 teaspoons grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- Half a teaspoon of chilli paste
- 2 medium sweet potatoes – peeled and cubed into small chunks
- 1 can of chickpeas
- 1 can of diced tomatoes
- 400ml of light coconut milk
- 200g of spinach
- Salt and Pepper for seasoning
A choice of any base: Brown Rice, Basmati Rice, Quinoa etc.
Chopped fresh coriander leaves
In a large saucepan heat the oil over a medium heat and then stir in the onion with a pinch of salt until soft and translucent.
Next add the ginger, garlic, cumin, turmeric, coriander and chilli paste. Stirring well and sautéing until the garlic softens.
Add the sweet potato, chickpeas, tin tomatoes and coconut milk. Mixed thoroughly and put the lid on the pot and let it simmer over a medium heat for 30 mins – until the sweet potatoes are soft.
Stir in the spinach and cook until wilted. Season the mixture with salt and pepper.
Serve on your choice of grain, and finally before serving sprinkle with fresh coriander leaves.