One of my rules is to get 30 different fruits, vegetables and herbs into my diet each week. It really helps to support your digestive system and add an extra boost of fibre and digestive enzymes to your gut. When I’m passing an International store I always take a look to see what different veg I can buy. Last week they had some beautiful ripe plantains in the store I visit most often on the way into Leicester. PAK foods is packed with things I’ve never even heard of and you’ll often find me googling ingredients to see what I can make before I buy it.

Inspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars. They’re particularly good on a hot day when you want a not too sweet treat or as a treat at the end of supper.

Ingredients:
3 cups unsweetened desiccated coconut

400ml can coconut milk – chilled over night so water separates from cream

2 – 4 tablespoons maple syrup (taste for sweetness I don’t like them too sweet) 

For the chocolate coating

160g coconut oil

120g maple syrup

I know, cookies for breakfast? Well sometimes you just need an extra treat and these are definitely that. They’re firm on the outside and oh so soft and squishy within. They’re perfect warm from the oven, I love them alongside a protein smoothie too, but they’re equally good cold and last 4 or 5 days in an airtight tin (but not in our house!) 

Makes about 20 cookies 

I love using red cabbage to make an Asian style slaw and add all sorts of ingredients depending upon what is in season. My favourites are the long Mooli Radish (also known as Diakon)  I get at the Indian store on the outskirts of Leicester, fresh carrots and Kohlrabi which seems to keep turning up in our Riverford organic box and now comes in both a purple and a white variety.

I often make a batch of these delicious falafels most weeks and once cooked put them in the fridge ready for a quick lunch on the run. They’re perfect with sweet potato wedges and salad or for a super quick lunch I’ll just add them to a gluten free pitta or wrap. I love to make my own wraps but haven’t mastered gluten free pittas. If you have a favourite pitta bread recipe do share it. 

Ingredients

• 1/2 table spoon chia seeds mixed with 2 tablespoon water. Set aside while you get all the other ingredients together
• 1 small onion/scallion finely chopped

What to do when you have a supply of amazing nut butters? Well for me there’s nothing for it but to get into the kitchen and get baking. Here’s the first of what will be a few recipes using the deliciousness that is Pip and Nut’s nut butters. 

These are delicious little snacks. Packed with healthy ingredients and nutrient dense they are both filling and delicious. You want to bake them until they’re crunchy on the outside but still soft on the inside. Don’t leave the kitchen in the last few minutes or they will be too crisp.

Ingredients

You know how it is. You have a favourite recipe that you make week in and week out for months and then something changes and you forget all about it. Well that’s what happened to these delicious energy balls. I simply stopped making them – no idea why as I love them, I’d just forgotten all about them. I remembered them this morning and cooked up a batch (technically there’s no real cooking involved so even the kids could make them.

We love these tasty seedy crackers straight from the tin but they are equally nice with a spicy topping. You can experiment with the flavours but I’ve found the sweetness of the molasses and the fiery nature of the chilli work really well.

Ingredients

• 125g quinoa flakes
• 50ml rapeseed oil
• 250g pumpkin seeds
• 130g sunflower seeds
• 50g linseeds
• 3-4 tbsp finely chopped fresh rosemary
• ¼ tsp salt
• 1 – 4 tsp dried chilli flakes, to taste
• 200g molasses

Directions

I got into Matcha last year after discovering Matcha Latte (made with almond or coconut milk). It made a refreshing change from peppermint tea when I wanted a warm drink that felt more indulgent than a herbal tea. Having given up caffeine 4 years ago I don’t miss the taste or the ritual of it (or the headaches I used to suffer) but I do sometimes miss the warmth of a creamy drink.