BREAKFAST
My Favourite Fibrous Recipes
Raspberry Chia Pudding
Serves 1
Calories 250 kcal per serving
Ingredients
- 20g chia seeds
- 1/2 cup raspberries
- 100g coconut milk
- 1 tsp maple syrup
- 1 tbsp desiccated coconut
Method
- Mash half of the raspberries and aadd to a jar.
- Add the chia seeds and coconut milk and mix thoroughly.
- Top with the remaining raspberries and drizzle with maple syrup.
- Chill in the fridge overnight and enjoy the next morning. Delicious with desiccated coconut sprinkled on top!
Serves 1
Calories 250 kcal per serving
Ingredients
- 20g chia seeds
- 1/2 cup raspberries
- 100g coconut milk
- 1 tsp maple syrup
- 1 tbsp desiccated coconut
Method
- Mash half of the raspberries and aadd to a jar.
- Add the chia seeds and coconut milk and mix thoroughly.
- Top with the remaining raspberries and drizzle with maple syrup.
- Chill in the fridge overnight and enjoy the next morning. Delicious with desiccated coconut sprinkled on top!
LUNCH
Cauliflower, Pomegranate & Parsley Salad
Serves 2
Calories 180 kcal per serving
Ingredients
- 1 head of cauliflower, cut into medium florets
- 1 tbsp olive oil
- 1 tsp ground cumin
- ¼ medium red onion, thinly sliced
- 2 tablespoons lemon juice
- ⅓ cup fresh pomegranate seeds
- 2 heaping tbsp fresh parsley, chopped
- salt and pepper to taste
Method
- Preheat your oven to 200 C.
- On a baking sheet, toss the cauliflower florets with the oil and cumin. Spread out into the baking tray and season with salt and pepper.
- Thinly slice the red onion and place around the cauliflower on the baking tray.
- Roast for about 20 minutes, tossing once, or until cauliflower is browned in places.
- Take the cauliflower out and place in a large bowl. Pour over the lemon juice, pomegranate seeds and toss together. Next place in two bowls and add the chopped parsley.
Serves 2
Calories 180 kcal per serving
Ingredients
- 1 head of cauliflower, cut into medium florets
- 1 tbsp olive oil
- 1 tsp ground cumin
- ¼ medium red onion, thinly sliced
- 2 tablespoons lemon juice
- ⅓ cup fresh pomegranate seeds
- 2 heaping tbsp fresh parsley, chopped
- salt and pepper to taste
Method
- Preheat your oven to 200 C.
- On a baking sheet, toss the cauliflower florets with the oil and cumin. Spread out into the baking tray and season with salt and pepper.
- Thinly slice the red onion and place around the cauliflower on the baking tray.
- Roast for about 20 minutes, tossing once, or until cauliflower is browned in places.
- Take the cauliflower out and place in a large bowl. Pour over the lemon juice, pomegranate seeds and toss together. Next place in two bowls and add the chopped parsley.
SUPPER
Vegetable Tagine with Quinoa
Serves 6
Calories 650 kcal per serving
Ingredients
- 1 tsp coconut oil or olive oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- ½ butternut squash, chopped into large chunks
- 2 red peppers, chopped
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 500ml vegetable stock
- 1 tsp ground cinnamon
- 1 tsp cumin
- 2 tsp turmeric
- 2 tsp paprika
- small bunch coriander, chopped
- small bunch mint, chopped
- pomegranate seeds, to serve
- 280g quinoa
For dressing:
- 4 tbsp tahini
- 2 tsp lemon juice
- 6 tbsp almond milk
Method
- Heat the oil in a large frying pan and fry the onion over a medium heat for 3 minutes. Add the garlic and butternut squash, and cook for a further 7 minutes.
- Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 minutes.
- To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
- Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander, mint and the pomegranate seeds to finish.
Serves 6
Calories 650 kcal per serving
Ingredients
- 1 tsp coconut oil or olive oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- ½ butternut squash, chopped into large chunks
- 2 red peppers, chopped
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 500ml vegetable stock
- 1 tsp ground cinnamon
- 1 tsp cumin
- 2 tsp turmeric
- 2 tsp paprika
- small bunch coriander, chopped
- small bunch mint, chopped
- pomegranate seeds, to serve
- 280g quinoa
For dressing:
- 4 tbsp tahini
- 2 tsp lemon juice
- 6 tbsp almond milk
Method
- Heat the oil in a large frying pan and fry the onion over a medium heat for 3 minutes. Add the garlic and butternut squash, and cook for a further 7 minutes.
- Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 minutes.
- To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
- Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander, mint and the pomegranate seeds to finish.