Skye Gyngell’s chilled gazpacho soup: cucumber, tomato, red bell pepper, red onion, mint, basil and almonds combined to taste like summer in a bowl.
Home-made sesame molasses bars, makes 12. Delicious, easy and a great source of calcium!
Ingredients: 1 cup sesame seeds, 1/4 cup molasses, 1/4 cup brown sugar, 1 tbsp coconut oil and 2 tsp of mixed dessert spice (or cinnamon).
Toast 1 cup of sesame seeds in coconut oil on a frying pan over medium heat until they turn slightly golden and begin to pop (not too long or they will turn bitter). Remove from the pan. Add 1/4 cup molasses and 1/4 brown sugar to the pan and wait for the sugar to melt. Pour in the mixed spice and toasted sesame seeds and stir.
Working quickly, transfer the hot mixture onto baking paper, and fold the paper over halfway so that it covers the mixture. Use a rolling pin to flatten the mixture. Using a greased knife, cut into bars: do this while the mixture is still hot as it will harden as the sugar cools. Allow to cool for 30 minutes and enjoy!
If I could have only one meal for the rest of my life, it would probably be this one. Spicy bean dip modified from this recipe by adding a tablespoonful of chopped sun dried tomatoes, salsa, red and yellow bell pepper, carrot and cucumber sticks and mini plum tomatoes.
Quick gluten-free avocado pasta with cherry tomatoes, corn-based free penne and rock salt, loosely based on this recipe.
Chili with chocolate and chipotle, adapted from this recipe.
Baked sweet potato with piri-piri prawns
Prep: 10 mins Cook: 45 mins
Nutrition per serving: calories 225, protein 12g, carbs 26g, fat 9 g
Ingredients (for two servings)
- 1 very large sweet potato
- 2½ tsp olive oil
- 1 garlic clove, crushed
- 1 small red pointed pepper, sliced into rings
- pinch of chilli flakes
- ½ tsp sweet paprika
- 1 tbsp red wine vinegar
- 1 tbsp tomato ketchup
- 100g raw prawns
- 1 spring onion, chopped
- 2 tbsp light mayonnaise
1. Heat oven to 200C/180C fan/gas 6. Put the sweet potato on a baking tray, rub all over with a little of the oil and season with salt. Bake for 45 mins until really soft.
2. Meanwhile, heat the remaining oil in a frying pan. Add the garlic and pepper and cook for 2 mins, making sure the garlic doesn’t burn. Add the chilli flakes, half the paprika, the vinegar, ketchup, 1 tbsp water and prawns to the pan, then bubble for 2 mins until the prawns are cooked through.
3. Mix the remaining paprika into the mayonnaise. Once the potato is cooked, cut it in half, pile in the prawn mixture and dollop the paprika mayo on top. Scatter with spring onion and serve.