Equal amounts of broad beans and peas – frozen or fresh
Cream cheese, olive oil or yogurt just enough to bind mixture, 1-2 spoonfuls
1 spring onion – chopped
1-2 tbs lemon juice
Fresh mint
Fresh chives (optional) for topping
Salt to taste

Cook beans and peas in boiling water until just done and still vivid green. Drain water and process all ingredients coarsely in a food processor. Add salt as needed. Top with chopped chives.

Serve with crudités, crispbreads, oat cakes or bread.

With thanks to Sharyn Singer for this recipe: www.colouryourhealth.com


Makes 2 medium sized or 4 small pancake like crispbreads

2 tablespoons porridge oats that have been processed in a food processor

1 tablespoon ground almonds
¼ teaspoon Swiss vegetable bouillon powder
4 TBS water

Oil to brush onto the surface of a non-stick fry pan

Mix oats, almonds, vegetable bouillon. Add water. It will seem quite liquid at first but will become thicker the longer it sits. You may need to add more water to thin it again.

Brush frying pan with oil and heat on medium high heat. When pan is hot add batter by the spoonful until each pancake is desired size. Cook until golden brown and crisp on one side and easy to turn over. Turn and finish cooking on the other side. Transfer to a plate. Can be eaten hot or cooled.

To serve

These can be eaten as an accompaniment to eggs, grilled tomatoes, sautéed mushrooms or topped with hummous, guacamole, paté (see recipe for broad bean and pea paté), turkey, chicken, tuna, smoked salmon, etc. – anything you would put in a sandwich or on a cracker.

With thanks to Sharyn Singer for this recipe: www.colouryourhealth.com

This recipe comes from Sharyn Singer of Colour Your Health.    Not only delicious but easy and balanced in all the right ways!

Makes 18 muffins. Gluten and dairy-free

3 oz coarsley chopped nuts (walnuts, pecans, hazelnuts, almonds, cashews). Use 1-3 varieties.

1 tbsp mixed seeds (sunflower, pumpkin, sesame). Use 1-3 varieties.

3 oz coarsely chopped dried fruit (dates, raisins, apricots, figs, cranberries, prunes). Use 1-3 types.

3 oz chopped fresh fruit (apples, pears, plums, rhubarb, oranges, peaches, nectarines, pineapple, blackberries, blueberries, raspberries). Use whatever is in season as much as possible.

1/2 tsp ground cinnamon

1 tbsp dessicated coconut (optional)

2 eggs

Pre-heat oven to 350F (180C).

Place all the fruit and nuts in a good-sized bowl. Mix together with all other ingredients, finishing with the eggs.

Using a teaspoon, spoon the mixture into greased mini muffin pans, filling each full. Bake for about 15-20 minutes or until a toothpick inserted comes out clean.

They can be frozen once baked and cooled.

These work well with most fresh and dried fruit, nuts and seeds. Try different combinations.

Required amount of broccoli, broken up into very small florets

 1/2 cup chunks of ham / 1 cm squares of bacon

1 small onion, finely chopped

1/4 cup cashew nuts

1/4 cup raisins


1 cup mayonnaise

1/2 cup sugar

2 dessert spoons white vinegar

Mix all the ingredients above together, excluding the nuts.  Adjust ingredient amounts to suit.  Add in the dressing and combine.

Add in nuts just before serving.

With thanks to Kirsten at Aspiring Change for providing this recipe.


Krispy Kale

Often a tricky vegetable to incorporate into a meal, especially if you have fussy or ‘discerning eaters’ in your family. Here are some great recipes which will tempt tastebuds and get the green back into your meals.

Krispy Kale

6-8 cups of kale

2 tbsp olive oil

1 tsp cider or white wine vinegar

1/2 tsp salt

Pre-heat oven to 180C.

Rinse and dry kale (a salad spinner works well). Break into 1 inch pieces.

Spread onto a baking tray and toss with olive oil, vinegar and salt.

Bake on the low rack of the oven for 10 minutes, remove, stir and bake for another 8-10 minutes if necessary, until crispy.

A lovely winter warmer, quick and easy, and delicious served with home-baked bread.

Serves 2-3


1 medium onion

1 clove garlic

1 large sweet potato

2 medium carrots

1 vegetable stock cube, dissolved in 1 1/2 pints water

1 tsp mild curry powder (to taste)

1/2 tsp pepper (to taste)


Chop the onion and soften in the bottom of a saucepan with a dash of oil.  Add the garlic clove, crushed and roughly chopped and the sweet potato and the carrots.  Cook for a couple of minutes, stirring.

Add the curry powder and pepper, stir to coat the vegetables.  Pour in the stock, bring to the boil and then simmer for 20-30 mins until the vegetables are cooked.

Use a hand blender to puree the bits.  Add pepper/curry powder to taste if needed.


With thanks to Kirsten at Aspiring Change for providing this recipe.


Serves 2


2 partly-boned chicken breasts
2 tsp groundnut oil
2 rounded TBS Thai red curry paste

To garnish:
1 lime, cut into quarters
A few sprigs of fresh coriander


About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make 4 diagonal cuts across each breast.  Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken.  Next spread the curry paste over the surface of each portion and rub that in well too.  Cover with clingfilm and leave on one side for the chicken to soak up all the flavours.
To cook the chicken, pre-heat the oven to 180C/gas mark 4.  Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time.  When ready, serve with a large green salad, garnishing the chicken with sprigs of coriander and some lime quarters to squeeze over.