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Butternut squash and couscous salad


1 Steam the butternut squash for about 7 minutes.

2 While it's cooking, make the dressing: finely chop the herbs and combine with the other ingredients.

3 Prepare the couscous according to the directions.

4 Heat the olive oil in a frying pan and fry the steamed butternut squash until golden.

5 Fluff couscous with a fork and combine with the rocket and the roasted squash. Toss in the dressing, divide between two plates and crumble the feta cheese over the top.

Serves 2


1 butternut squash, peeled and cubed 1 tbsp olive oil 1 bag wild rocket 4oz/115g couscous, cooked as per directions 21/2 oz/75g feta cheese, crumbled

FOR THE DRESSING: 1 tsp Dijon mustard 2 tbsps olive oil Juice of 1/2 lemon Small bunch flat leaf parsley Small bunch mint Salt and freshly ground black pepper

Dinner Chickpea curry Serves 2

INGREDIENTS 1 medium red onion, diced 1 tbsp coconut oil 2 tbsp garam masala spice 1 tsp crushed garlic 2 cans chickpeas, rinsed and drained 1/2 can coconut milk 1 can chopped tomatoes 2 medium carrots, peeled and chopped into small chunks 1 medium apple, peeled, cored and chopped into small chunks 2 cups brown rice Salt to taste Handful of fresh coriander, for

1 In a medium sauce pan, saute the onions in coconut oil until soft.

2 Add the garam masala and garlic and cook for two minutes. Add water if it begins to stick. 3 Add the tomato, the carrots and the apple and cook for ten minutes until the carrots have softened.

4 Remove from the heat and pour into a blender, blending until thick but smooth.

5 Pour back into the pot and add the chickpeas and coconut milk. Let simmer for twenty minutes.

6 Prepare the brown rice per the package instructions, assuming one cup of rice per person.

7 Garnish with fresh coriander and serve with brown rice.


Detox energy bars


4oz/115g almond 4oz/115g dates 1 tsp maca powder 1tbsp chia seeds 4oz/115g dried apricots 4oz/115g cashew nuts 8oz/225g raisins 1 tsp vanilla extract 1 tsp cinnamon

1 Blend all ingredients in a blender.

2 Take out the mixture and place on cellophane, then flatten it out.

3 Place more cellophane on top and place in the freezer for 30 minutes or so.

4 Take out and cut up into squares, all ready to eat.


Berry blitz smoothie Serves 1

INGREDIENTS Handful raspberries Handful blackberries 7fl oz/200ml natural coconut yoghurt 1/2 tsp cinnamon 1 tsp coconut oil 4/5 ice cubes

Blitz all ingredients in a blender until smooth, then enjoy!


These are yummy soft or hard. When you take the paste out of the blender it is more like fudge and when you freeze them they become more like, toffee.

No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2019 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:Features
Publication:The People (London, England)
Article Type:Recipe
Date:Jun 2, 2019
Previous Article:SATURDAY Breakfast.
Next Article:TUESDAY Serves 1.

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