Eat food you love that loves you back
There’s no getting away from it, making healthy, freshly cooked, delicious meals night after night can be a real challenge. Busy days with work and/or kids or health challenges that leave you with little energy or capacity to plan or create dishes make fast food and processed meals more appealing. Continue reading “Easy midweek veggie fajitas”
One of the criticisms directed towards proponents of a whole-food plant-based diet is that it’s elitist, too expensive for people on lower incomes with limited access to fresh produce. Continue reading “Millet ‘risotto’”
As its St David’s Day today (1st March), it seemed only right that I share something connected to Wales. Apart from stunning scenery and lush green countryside, the three things that spring to my mind are daffodils, sheep and leeks. And there’s only one of those that can feature in one of my recipes, so leeks it is! Continue reading “Quick leek, mushroom and broccoli pasta sauce”
No matter how much you enjoy cooking, there’s always the times when you just want something quick and easy that doesn’t keep you tied to the kitchen whilst it’s cooking. Particularly on those busy weekdays. Even though we’re still in lockdown and not physically going anywhere, I’ve found my weekday evenings seem to be just as busy with online meetings, webinars or social chats.
Second in my series on quick meals, here’s a super quick stir fry that literally takes 10 minutes. Serve it with either brown rice noodles or leftover cooked whole-grain rice (properly reheated of course) and it’s a fully plant-based, gluten free meal that your tastebuds and body will love. Continue reading “Stir fried veg with chickpeas and green sauce”
Making positive changes to the way you eat can be challenging, especially if you’re new to cooking from scratch or learning different techniques. One of the biggest objections I hear from people resistant to change is lack of time – cooking a whole-food plant-based diet just takes up too much of this precious commodity. Continue reading “Roasted rainbow veg and lentils”
I love aubergine. Unfortunately my husband can’t stand them. He’s very tolerant of my plant-based experiments, but sadly aubergine is his red line that can’t be crossed! Which is not too much of a problem as there are so many other delicious plant-based foods to play with. Plus he’s often away, so aubergine becomes my indulgence when he’s on his travels. Continue reading “Sticky ginger-garlic aubergine”
It’s amazing how many people are trying to include more plant-based food in their daily lives – a really positive start to the New Year. But still one of the biggest concerns I hear about eating well with food intolerances, or getting on board with a whole-food plant-based lifestyle, is time – it takes too long to cook from scratch, especially in the evening with work, after-school activities or just the general busyness of everyday living. Continue reading “Quick chickpea veggie pancake”
