2 tblsp of olive oil
3-4 sweet potatoes, sliced into 2cm thick pieces
1 tblsp agave or honey
Salt & pepper
1 onion, peeled and chopped
1 tsp cumin seed
1 tsp coriander seed
1 tin chopped tomato, and a good squeeze of tomato puree
2 tins chickpeas, drained and rinsed (or soak dried chick peas overnight and cook till soft)
100g baby spinach
- Heat oil in a large frying pan and fry the sweet potatoes on each side until starting to caramelise.
- Add about 500ml water and the agave or honey. Season well and cook over a medium heat until the potatoes are starting to get tender (about 20 mins).
- Add the tomato puree and tinned tomatoes, and the chickpeas. Cook out for another 5-10 minutes, and then add spinach.
- Add the sweet potatoes and any juices left in the pan, carefully mix so the potatoes don’t break up.
- Serve in bowls along with brown rice or good bread and fresh coriander leaves.
175g (6oz) Quinoa
450 mls (3/4pt) water
2 tblsp flaked almonds
250g (8oz) seedless red grapes, halved
3-4 spring onions, chopped
4 tsp clear honey
4 tsp cider vinegar
Salt and pepper
- Boil Quinoa in water and simmer for 15 mins, then leave to stand till cold.
- Toast almonds.
- Mix together the Quinoa, grapes, spring onions, honey and cider vinegar, salt and pepper.
- Add almonds just before serving and serve on little gem lettuce and watercress.
1 tblsp vegetable oil
1 onion , sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litres/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
Salt & freshly ground pepper
- Heat the oil in a large pan and add the onions and the carrot. Cook for 3-4 minutes until starting to soften.
- Stir in the ground coriander and season well. Cook for 1 min.
- Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.