Our recipes are specially created to be healthy, nutritious and family friendly. Tuck in!
All tagged cruciferous vegetables
Including lots of green in our diet is always top of our list. Soups along with curries are a perfect way to up the daily portions with reluctant eaters. The addition of ground cumin to this otherwise simple soup gives it that extra warmth and comforting quality. The apple and peas work wonderfully to balance out the strong Cavalo Nero and celery flavours.
It is very much soup season all year round as far as I am concerned! Why? Soups, whether hot or cold, are a fantastic way to easily include lots of daily veggie portions. This soup is packed full of real food pre-biotics, very light and works really well as a warming starter. Soups are a great make ahead and freeze healthy option for busy lives.
After all the excess of Christmas sometimes you just crave a salad. This salad screams healthy with the raw sprouts and kale. You could add some raw red cabbage as well which would also work. This is perfect for a lunch in the lead up to Christmas when you want something light, but still festive, or post Christmas when you feel you’ve just had enough to eat and want something simple!
With December's festivities approaching, we're all starting to think about changing things up a bit and bringing the best seasonal ingredients together with warming spices and flavours. As we do truly love our rainbow food, red cabbage and apples are just perfect and will accompany game meat, real butcher's sausages, gammon or a Sunday roast perfectly.
I guess you have possibly realised by now that we love our greens! First thing in the morning for breakfast in the form of leafy greens with eggs or spinach added to a smoothie... Well, let us introduce you to a delicious green soup for a healthy immune boosting natural solution to swerving those winter colds, sniffles and coughs. Give it a go!
A colourful vibrant salad that's packed full of antioxidants. It's great served at a barbecue or as part of a buffet of salads. I like to serve this for a Saturday lunch with some good quality butcher's sausages.
This salad uses cauliflower rather than a grain or rice to create a substantial salad that can be eaten on its own or added to a buffet table of other salads. It's best not made the night before as cauliflower when cut and left produces a sulphur smell. If you do store in the fridge make sure it's got a lid on!
