Recipes

we have a sumptuous porridge made from buckwheat for breakfast, a sunshine-filled tropical salad for lunch and aubergine ‘steaks' for dinner….enjoy!

BREAKFAST: Chocolate & Fig Buckwheat Porridge

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Serves 1

Ingredients:

• 1/2 cup dry buckwheat + 1 cup water
• 1/4 cup dairy-free milk, unsweetened
• 2 tbsp cocoa powder, unsweetened
• 1 tsp vanilla bean paste or vanilla extract
• 1 tbsp ground flaxseed
• stevia or another natural sweetener, to taste – optional
• 1 fresh fig, quartered
• 1/2 cup frozen or fresh mixed berries
• 1/2 tsp ground cinnamon

Directions:

• Begin by boiling the buckwheat in the water until the buckwheat groats have softened and absorbed all the water. Feel free to add more water if needed.
• Next, remove the cooked buckwheat from the heat and mix in the milk, cocoa powder, vanilla, ground flaxseed and optional sweetener until evenly combined. Transfer the buckwheat mixture into a bowl and top with the fig, berries and ground cinnamon.

LUNCH: Tropical Bean & Rice Salad

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Serves 1

Ingredients:

• 1/4 cup dry brown rice
• 1/2 cup unsalted canned black beans, drained
• 1 cup canned pineapple chunks in natural juices, drained
• 1 ripe kiwi, diced
• 1/2 cup canned sweetcorn, unsalted & sugar-free
• 1/2 cup cherry tomatoes, halved
• 2 cups mixed salad leaves
• 1/2 lime, to season
• garlic pepper, to season
• hot sauce, to season – optional

Directions:

• Begin by cooking the rice according to the packet instructions. Once the rice is cooked, drain and allow to cool. You can prepare the rice the night before and store in an air-tight container in the refrigerator for time-saving.
• Transfer the cooled rice into a large mixing bowl and stir in the rest of the ingredients until well-combined. Transfer the salad into an air-tight container if transporting out, if not, serve in a bowl and enjoy at home.

DINNER: Sticky Tahini Aubergine & Lentil Bowl

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Serves 1

Ingredients:

• 1/2 of an aubergine
• 1 tsp extra virgin coconut oil or coconut oil cooking spray
• 2 tbsp tahini + 1 tbsp sweet chilli sauce, whisked together into a paste
• 1 cup packet/canned brown or puy lentils
• 1 cup kale or swiss chard leaves
• 1/2 cup pomegranate seeds
• 1/2 lime, to season
• garlic pepper, to season

Directions:

• Pre-heat the oven to around 180C and grease a baking tray with the coconut oil.
• Next, slice the aubergine half into ‘steak slices', roughly 3 to 4 slices. Place onto the baking tray and coat the top of each ‘steak' slice evenly with the tahini and sweet chilli sauce paste. Bake in the oven for around 15-20 minutes, or until the aubergine ‘steaks' have softened all the way through.
• Whilst the aubergine ‘steaks' are baking, steam the greens until slightly wilted and set aside in a large bowl, along with the lentils.
• Once the aubergine ‘steaks' are ready, transfer into the bowl along with the greens and lentils, and top with the pomegranate seeds, lime juice and garlic pepper. Serve and enjoy!

If you would like to watch the video of these recipes, then see below!