Recipes

Thai Style Pumpkin Soup

Ingredients:
Pumpkin, sweet potato, garlic, ginger, fresh coriander, chilli, vegetable stock, coconut milk.
The creating:
Saute 2 cloves of crushed garlic and 1 teaspoon of grated fresh ginger in 1 teaspoon of coconut oil. (Add a little fresh chilli to your liking).
Peel and Chop up 1 butternut or half a small pumpkin and 1 large sweet potato.
Throw these into the pot with a litre of vegetable stock.
Bring to boil then simmer until cooked.
Turn heat to low and add a tin of coconut milk (You can add another tin or more stock/water if it is too thick). Stir well so that pumpkin and potato pieces break up and soup thickens (you can use a potato masher).
Serve with fresh coriander.

Rocket Salad with Black Mission Figs, Cherry Tomatoes and Honey Balsamic Vinaigrette

Ingredients:

4 cups Rocket, cleaned and torn into bite sized pieces
4 figs
8 cherry tomatoes, cut in half
Goats cheese
Pine nuts

Dressing:

1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/2 teaspoon honey
2 tablespoons extra-virgin olive oil

The Creating:

Arrange first the rocket, then the tomatoes, then the cheese and lastly the figs. Cut a criss-cross the figs (not quite to the bottom) - 1 fig per person is always a good start. Squeeze the base of the fig to expose the inside, using your thumbs and forefingers.
Arrange beautifully.

Make the dressing:
In blender or food processor or shaker: mix Dijon mustard, balsamic vinegar, black pepper and honey. Process until smooth and slowly add the olive oil until emulsified.

Variation:
Pear, Parmesan and Rocket Salad:
Replace the figs with pear, Replace the goats cheese with shaved parmesan

Rocket and Tuna Salad: Quick and Tasty Lunch Recipe

2 handfuls fresh rocket

1 handful cherry tomatoes

1 tin of tuna (You could use seared tuna steak for evening dinner)
Place all ingredients into a bowl and drizzle with olive oil, and a squeeze of lemon juice or balsamic or apple cider vinegar

 Optional Extras:
3 baby potatoes/new potatoes boiled or microwaved and chopped in half, or add some boiled drained quinoa and some fresh avocado for a delicious variation and a more substantial lunch.