Nutritionist Anita Bean set out to create a snack bar that delivered maximum possible nutrition plus fantastic taste. And here is the result: super seedy, crunchy, nutty bars that are high in fibre, omega-3 fats, protein, B vitamins, vitamin E, magnesium, iron and zinc. Nuts and seeds are real powerhouses of nutrients and therefore form ...
I’d venture to say that this apple and Cheddar galette is even better if you leave it in the fridge overnight once cooked, and warm it up to serve the next day. Any canines in the house will undoubtedly turn up at the scent of hot apples and melted cheese, but cloves aren’t suitable for ...
A brilliant way to get more out of lemons you’ve used for another recipe, is simply chopping the squeezed and zested pieces that you’d normally throw away and combining them with sugar in a bowl magically produces a simple lemon syrup that can be used on its own – to turn a plain sponge into ...
These fabulous little balls of chocolatey and peanutty goodness are so incredibly easy to make and if you have never made an energy ball before, this is a great recipe to start with as everyone loves them. Packed with nutritious ingredients, they are a much better alternative to processed snacks or chocolate and are great ...
This healthier homemade granola has a looser texture like muesli but has no added sweeteners and doesn’t need it – the nutritious toasted nuts and seeds add bags of flavour with no sugar required.DETAILSMakes around 16-20 servingsINGREDIENTS200g rolled or porridge oats 150g raw mixed nuts, such as walnuts, hazelnuts, almonds, brazil nuts and ...
There are few vegetables that please me more than peas. Fresh or frozen, I love them just the same. There is a childlike quality to them, which I’m sure is why they are so widely loved. This salad with salted lemons, sticky dates, ricotta and leaves is one of my favourite ways to eat them ...
I love these pancakes. I eat them straight out of the pan like traditional pancakes topped with a fried egg, some flash-fried vegetables and cheese. Or I keep them in the fridge, then heat them up gently in a pan to use like wraps or instead of chapatis for dipping into curries. I’ve included some ...
INGREDIENTSCucumbers Peanut butter Rice wine vinegar Soy sauce Ginger Garlic Red pepper flakes Coriander Peanuts Lime juice (optional)METHODPeel two or three cucumbers, discard the skin, then peel them into ribbons that are like noodles. Dress that “pasta” with a sauce of peanut butter thinned out with a splash of warm water and a ...