Apple Saffron Stew

You can pretty much use whatever vegetables you like for this, but I used what was in my fridge. Just a side note - Lidl does great cheap veg ;) 

Preheat the oven to around 150-200 degrees. 

Simmer garlic and a finely chopped onion on a low heat while slicing your vegetables. I used one courgette, 3 sticks celery. Cut an aubergine into cubes, drizzle in oil (I used walnut oil but olive would do) and stick in the oven for 20-30 mins until brown and soft. Add the other veg to the onion and garlic, stirring thoroughly. When veg have softened, add a chopped apple, add a can of cannellini beans, chopped tomatoes, tbsp of tomato puree, some water and veg stock. Season with saffron threads, chilli powder, pepper, paprika - perhaps a dash of cinnamon. Bring to boil, reduce heat and simmer for 30 minutes. Add the aubergine on top and stir in before serving. Would go nice with rise or couscous! 

Cinnamon apple toast

Thick brown bread, lightly toasted
Half a grated sweet apple, grated
Peanut butter
Raisins
Pumpkin seeds
Lots of cinnamon!

Winter chickpea medley

Sauté onion and garlic in olive oil until soft
Add finely chopped courgette and button mushrooms, veggie bacon cut into fine strips
Cook until bacon is crisp and then add chickpeas, cook further five mins
Meanwhile boil the Brussels sprouts (I used frozen) then add to dish and stir thoroughly, seasoning with salt, pepper, chilli powder, cinnamon and paprika. Serves nicely with kale

Sweet Potato Chips and Roasted Red Onion

Peel and cut a sweet potato into thick chunks, chop red onion into rings, toss with light and mild olive oil, paprika, chilli powder, salt and pepper, roast in the oven at about 175 for 30-40 mins and serve with a fresh bed of rocket. Sooo good dipped in hummus! 

Sweet and Spicy Autumn Stew

• 1 garlic clove
• 1 onion, chopped finely
• Couple of teaspoons of grated ginger
• 4 carrots, chopped finely
• 1 medium sweet potato, chopped into cubes
• 1 handful of pearl barley
• 2 handfuls of lentils/half a mug’s worth
• Water and veg stock
• 2 red apples cut into small chunks
• Spinach

Saute the onion, ginger and garlic for 5 minutes, before adding the other vegetables, continually stirring. I like to then season it up with lots of paprika and Chinese 5 spice (liquorice, cinnamon, that sort of thing) pepper, chilli powder and a dash of ground coriander. 

Add the lentils and barley, then the boiling water from the kettle, along with the crushed up stock. The amount of water you need is basically up to you; I like to use quite a lot so the lentils are well cooked and you get a nice mushy texture but you could use less if you prefer things more ‘crunchy’. Add the apples, bring to boil, reduce heat and simmer for 30 mins. Five mins before you take it off the heat, add in your spinach (if it’s fresh, only 2 mins required)- I used frozen so I just chucked in the chunks and stirred it then left them to dissolve in with the stew. 

This is a really healthy little mid-week meal that gives a nice kick from the spices. I served mine up with rocket for a peppery twist but it would go equally well with some fresh coriander. It would also be nice with naan bread, rice, couscous etc.

Healthy Toast

Tahini, peanut butter and whole grain mustard smeared on brown bread with alfalfa and broccoli sprouts, mushed up banana, pumpkin seeds, dates and sultanas. Not for the faint hearted but a good kick start breakfast!

Spiced Pearl Salad

Half a tin of chickpeas
Onion, garlic and ginger, lightly sautéed
Pearl barley, cooked
Paprika and Chinese spice (liquorice roof, cinnamon, chilli)
Salt and pepper
Teaspoon of tahini
Teaspoon olive oil, drizzled

Served with broccoli :)
I was going to serve this with a baked sweet potato but unfortunately I had a horrific experience with the microwave; from now on I will stick to the good old oven!

Olive and Basil Provencal Stew

• Tin of cannellini beans 
• Tin of chopped tomatoes
• 2 white onions, finely chopped
• 1 red pepper, finely chopped
• 1 yellow pepper, finely chopped
• Generous squirting of tomato puree! (2 tbspoonish)
• 2 cloves garlic, crushed
• 2 tbsp chopped fresh basil 
• Bay leaf
• Handful of black olives
• 1 tbsp chopped fresh rosemary
• Salt’n’pepper (as always…)

Sauté the onion and garlic, add the pepper, cook for 10 mins with frequent stirring. 

Add the beans, tomatoes, puree, herbs. Bring to boil, reduce to simmer for 30-40 mins, remove bay leaf, sprinkle with olives and serve! 

Goes nicely (as in the picture) with couscous, chopped pineapple and some rocket. Also threw in some avocado and steamed curly kale on the side for extra healthy brownie points. 

Indian Pinto Bean Spread

• 3 large handfuls cooked pinto beans (or a tin) 
• 3 cloves garlic, crushed
• 1 red onion
• Juice of half a lemon
• 2 tbspoons extra virgin olive oil
• 1 teaspoon turmeric, ground cumin & ground coriander
• Salt and pepper to taste
• A little water (keep adding to blender until desired consistency) 
• Fresh coriander

Firstly sautee the onion and garlic in a little olive oil. Then add everything to blender and process. Garnish with fresh coriander and serve with your favourite bread or good quality crisps. Pitta bread works especially well.