- pesto sauce
- 1-2 medium zucchinis
- 1/3 cup cooked quinoa
- sundried tomatoes
- pine nuts
- Cook the quinoa according to directions. Meanwhile, wash and peel the zucchinis and place them in the spiralizer.
- Once spiraled, place zucchini into large serving bowl.
- Mix in the cooked and drained quinoa, 1/4 to 1/2 cup pesto mixture (to taste) and the sundried tomatoes.
- Garnish with pine nuts and serve.
For the spaghetti:
- 4 large beetroots, spiralized
- 200g (2 cups) goat’s cheese, crumbled
For the pesto:
- 10 brazil nuts
- 100g (4 cups) fresh basil
- 50g (2 cups) watercress leaves and stalks
- 1 large garlic clove
- 9 tbsp olive oil
- 2 tbsp fresh lemon juice
- Salt and black pepper
- A pinch of cayenne (optional)
- Wash the beetroots, top and tail and then spiralize each one using the small noodle blade. Snip long strands into shorter lengths for easier eating.
- Saute or steam in a pan with a few tablespoons of water until just tender. Set aside
- Blitz the brazil nuts, basil, watercress garlic, olive oil and lemon juice in a food processor. Season with salt, pepper and chilli (if using) to taste.
- Fold the pesto through the spiralized beetroot. Scatter over the goat’s cheese and serve with a generous drizzle of extra virgin olive oil and a pinch of chilli flakes or a grind of black pepper if you like.
- 2-3 large zucchini
- 1 cup cherry or grape tomatoes, sliced in half
- olive oil, for drizzling
- sea salt and freshly ground black pepper
- hemp seeds & microgreens, for garnish (optional)
for the lemon-macadamia ricotta:
- ½ cup raw macadamia nuts, soaked at least 4 hours
- ¼ cup raw sunflower seeds, soaked at least 4 hours
- ¼ cup hemp seeds
- 2 tablespoons fresh lemon juice + ½ teaspoon zest
- 1 tablespoon white wine vinegar
- 1 small garlic clove
- handful of fresh herbs – basil, mint, oregano or tarragon
- ½ teaspoon sea salt
- ¾ cup water, more as needed
- Drain and rinse your macadamia nuts and sunflower seeds that have been soaking. Add them to a high speed blender with hemp seeds, lemon juice, lemon zest, white wine vinegar, garlic, herbs, salt and pepper, and water. Add a little olive oil, if necessary, to get your blade moving.
- Use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler – peel thin strips and then slice them vertically.)
- Toss zucchini “noodles,” with a few spoonfuls of the ricotta, the tomatoes, a drizzle of olive oil and a few pinches of salt and pepper. Serve with extra ricotta on the side.
- Extra ricotta will keep in the fridge for about 1 day. If it gets a little watery on day 2, give it a stir until it’s cohesive again.
- 2 teaspoons toasted sesame oil
- 3 green onions, sliced into thin rounds (white and light green parts), (1/3 cup)
- 1 clove garlic, minced
- 6 tablespoons light teriyaki sauce
- 2 teaspoons cornstarch
- 1 teaspoon fresh grated ginger, or ½ teaspoon dried ginger
- 3 medium carrots (12 ounces), spiraled (2 cups)
- 3 large zucchini (about 2 pounds), spiraled into 6-inch strands (11 cups)
- ¾ cup frozen shelled edamame, cooked according to package directions
- 1 cup roughly chopped rotisserie chicken (about 6 ounces)
- Roasted, unsalted peanuts, coarsely chopped, optional
- Heat the oil in a wok or large nonstick skillet over medium-low heat. Add the green onions and garlic and cook, stirring frequently until the onions are softened and the garlic is fragrant, about 3 minutes.
- Meanwhile, in a small bowl, whisk together the teriyaki, cornstarch, and ginger until well combined.
- Add the sauce and the zucchini and carrot noodles to the wok, stirring frequently. Increase the heat to medium high and cook, stirring frequently, until the noodles soften, about 7 minutes. Stir in the edamame and chicken until heated through, about 1 minute.
- Serve with chopped peanuts as desired.
- 4 large eggs, beaten
- 2 medium ripe bananas
- 2 teaspoons coconut oil
- 1 apple, Blade D
- 1/4 teaspoon cinnamon
- maple syrup, to serve
- Place the bananas in a bowl and mash it with a fork until no big clumps remain. If you have the time, try using an electric mixer to really get those clumps out. Add in the eggs and mix together thoroughly to combine.
- Heat a griddle or large skillet over medium-high heat. Once the pan is heated, coat with cooking spray and then ladle in the pancake mixture, 2 tablespoons at a time. Cook the pancakes for 1-2 minutes or until set on the bottom, then flip and cook another 2 minutes or until the pancakes are slightly browned and cooked through. They won’t be fluffy, they’ll be very flat – but embrace this new texture! Repeat in batches until all the batter is used, transferring to a plate as they finish.
- Once the pancakes are done, add in the coconut oil and swirl around to coat the pan. Add in the apple noodles and sprinkle with cinnamon. Cook the apple noodles for 2-3 minutes or until totally wilted.
- Place 4 pancakes per plate and top with apples. Drizzle with maple syrup. Serve.
- 3 eggs
- 100g Parmesan, grated
- 100g unsmoked bacon or pancetta, chopped
- 1 garlic clove, squashed with the back of a knife
- 25-50g butter (use less if you are using pancetta)
- 1 large celeriac (about 600g)
- 150g kale leaves (stripped from their stalks)
- Sea salt and black pepper
- 1. Beat the eggs in a medium bowl, mix in the grated Parmesan, reserving a small handful to serve, and season with a little pepper before setting aside.
- 2. Add the bacon or pancetta to a large pan with the garlic and butter, and fry on a medium heat for about 5 minutes, stirring frequently, until the bacon/pancetta is crisp and golden at the edges. Remove the garlic.
- 3. Peel the celeriac and slice off the knobbly bits. Slot the celeriac lengthways into a spiralizer, using the small noodle blade to make ‘spaghetti’; snip long strands into shorter lengths for easier eating. If using a julienne peeler or standard vegetable peeler, first cut the celeriac into a few long slices about 15mm thick and peel (using more pressure than if you were peeling other vegetables) into strips 8-10cm long, starting from the longest edge of each slice. Cut the strips in half lengthways.
- 4. Add the celeriac to the pan with the bacon/pancetta and cover, cooking on a medium heat for 10 minutes or until al dente and removing the lid to toss it occasionally.
- 5. Add the kale and leave to cook for another 2-3 minutes with the lid on, until just tender.
- 6. Take the pan off the heat and quickly pour in the eggs and cheese. Use tongs or two forks to toss everything in the egg mixture, which will thicken from the residual heat without scrambling. Season with a little salt, if needed.
- 7. Use a long-pronged fork to twist the spaghetti onto a serving plate or into a bowl. Serve immediately with a little sprinkling of the remaining cheese and a grind of black pepper.
- 1 onion, ends trimmed
- 1 sweet potato, peeled, ends trimmed and halved widthways
- 1 carrot, peeled, ends trimmed and halved widthways
- 1 parsnip, peeled, ends trimmed and halved widthways
- 1 tbsp sunflower oil
- 1 red chilli, deseeded and chopped
- 1 tbsp ground cumin
- 50 g red lentils, rinsed in cold water and drained
- 750 ml hot gluten-free vegetable stock
- salt and freshly ground black pepper
- To serve:
- greek yogurt
- chopped fresh coriander
- Using a spiralizer fitted with a 3 mm (1 â„8 inch) spaghetti blade, spiralize all the vegetables, keeping the onion separate.
- Heat the oil in a saucepan, add the spiralized onion and cook over a low heat for 3-4 minutes, until softened. Stir in the chilli and cumin and cook for 1 minute, then stir in the lentils.
- Add the stock and bring to the boil, then reduce the heat, cover and simmer for 15 minutes, stirring occasionally, until the lentils are tender. Add all the remaining spiralized vegetables and simmer for a further 4-5 minutes or until the soup has thickened and the vegetables are tender. Season to taste.
- Ladle the soup into bowls and serve with a dollop of yogurt and the coriander.
- 3 russet potatoes, peeled, Blade C, noodles trimmed
- olive oil, to drizzle (1.5-2 tablespoons)
- Salt and pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Preheat the oven to 425 degrees.
- Place the potato noodles on a nonstick baking sheet and drizzle with olive oil and season generously with salt and pepper. Toss to coat with your fingers and then sprinkle over all of the seasonings, one by one. Toss again to coat with your fingers and cover the noodles in the spices. Place the noodles in the oven and let roast for 25-30 minutes.
- At 25 minutes, if there are any pieces that are starting to turn brown, take them out and set them aside and then continue to cook the noodles until they crisp up, checking every 2 minutes for anymore pieces that are cooking more quickly than others. After 30 minutes, all noodles should be cooked and crisped through. Let cool for 5 minutes. Cooling allows the fries to crisp up a bit more. Serve.
For the pesto:
400g tin butter beans, drained
2 fat garlic cloves
10 sun-dried tomatoes
75g fresh basil, reserve a few leaves to garnish
4 tbsp lemon juice
Pinch chilli flakes
Salt and freshly ground black pepper
For the courgetti:
2 large ripe avocados, chopped
Red chilli, chopped, for garnish
2 tbsp extra virgin olive oil
- 1. For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.
- 2. For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl.
- 3. Pour the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated.
- 4. To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil.
- 1 packet/250g buckwheat noodles
- 2tbs coconut oil
- 1 large broccoli
- 1 small head of red cabbage, julienned or spiralized
- 2 carrots, julienned or spiralized
- 2 large handful coriander, finely chopped
- 4 spring onions, sliced
- 4tsp toasted sesame oil
- 1tbs black sesame seeds
Miso avocado sauce:
- 1 large ripe avocado
- 2 cloves garlic
- 1tsp freshly grated ginger (approx. 1 inch cube ginger)
- 2 limes juiced (approx. 3 tbs)
- 2.5tbs sweet miso, or other miso depending on strength
- 2tsp tamari to taste
- ½tsp chilli powder, chilli flakes, fresh chilli, to taste
- 1tbs raw honey
- 6tbs water
- 1. Cook noodles according to packet instructions in a large saucepan, approx 8 minutes
- 2. Drain noodles, rinse under cold water and drain again. Set aside in a large bowl tossed with toasted sesame oil
- 3. Meanwhile, blend sauce ingredients together adding water to get the right consistency. Taste, season and set aside
- 4. Slice the broccoli head into small florets and thinly slice the stem
- 5. Finely shred the other vegetables or spiralize with a spiralizer
- 6. Rinse the saucepan used for the noodles, heat the coconut oil and sautÃ© the florets for 3 minutes on a medium high heat, keeping them moving to avoid burning. Add the carrots and cook for a further 2 minutes, then the red cabbage and cook for 1 minute or until the vegetables are just tender
- 7. Toss the noodles with the vegetables and half of the sauce. Finish with the chopped coriander, sliced spring onions and black sesame seeds and serve with the remaining sauce.