Category Archives: Carrots

lentil and turmeric soup

Turmeric and Lentil Soup


So the last month has been a bit mad for me as I’ve been finishing my cookbook before we start shooting it on Monday, which is so exciting! In order to get it finished though I’ve been recipe testing hundreds of recipes over the last few weeks and I have to admit that I’m now pretty full! All the recipes have been so unbelievably delicious and I’m so excited to share them all with you in the book, but I think my stomach definitely wants a few days of eating just three meals a day, not eight! As I go back to three meals a day I’ve been really craving soup, probably because it’s light and feels so energising. To begin with I was making lots of my favourite roasted tomato and red pepper soup but then I decided that I wanted something even more warming and nourishing, which is how I created this recipe. This turmeric and lentil soup is just amazing, it’s the most comforting soup ever. The lentils, carrots and coconut milk together make it so thick and creamy, while the turmeric, garlic, mustard seeds and cumin give it such a deep, rich flavour so every spoonful really bursts with delicious goodness. I love serving it topped with sautéed cannellini beans and mushrooms, as these make it even more flavoursome, plus they add texture to the smooth soup and make it much heartier, so it feels like more of a meal.


Serves 2

- 1 and a 1/2 cups of water (300ml)

- 1/4 a cup of split red lentils (50g)

- 6 carrots (700g)

- 6 tablespoon of coconut milk

- 2 tablespoons of olive oil

- 3 cloves of garlic

- 1 tablespoon of mixed herbs (I use herbs de provence)

- 1 teaspoons of turmeric

- 1 teaspoons of cumin

- 1 teaspoons of mustard seeds

- salt and pepper

For the beans:

- 1 can of cannellini beans beans (400g)

- a dozen chestnut mushrooms

- 2 cloves garlic

- 1 tablespoon of dried herbs


Pre-heat the oven to 180C

Then peel the carrots and shop them into slices, place the slices on a baking tray with some olive oil, salt, pepper and mixed herbs. Peel the three garlic cubes and add these to the tray too. Now place the tray in the oven and allow the carrots to cook for about twenty-five minutes, until they’re nice and soft.

While the carrots cook make the lentils, simple place them in a pan of boiling water and allow them to boil for about ten minutes, then let them simmer for ten minutes until they’re totally soft.

Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

Place the cooked carrots and garlic in a blender with the lentils and the fried herbs, then add the coconut milk and water and blend until smooth and creamy.

Then place the blended soup in a pan to warm while you make your beans and mushrooms.

Finally drain your beans and slice your mushrooms into thin pieces, place these in the frying pan that you used to fry the herbs – this means that the mushrooms and beans will soak up the leftover deliciousness from the pan! Then add two crushed cloves of garlic, a sprinkling of dried herbs and some olive oil and sauté them for about three to four minutes, until the mushrooms turn slightly brown.

Pour your soup into bowls and add the mushrooms and beans onto, then enjoy!


A Spring Salad

Spring seems to be here, which is just amazing – I honestly just want to run around outside all day everyday and enjoy the beautiful sunshine! I love how the world changes when the sun comes out, everyone is so much happier and life just seems brighter and more awesome. The food gets better too, as more delicious vegetables come into season. I find as the weather gets nicer I start to crave salads more so I’ve been making transitional salads for the past week or so, which are perfect for this time of year as they taste incredible hot or cold. They’re also lighter than my winter go-to’s, which this year have been curries and stews, yet still hearty. This particular spring salad is a favourite, for so many reasons but especially because it only takes ten minutes to make – I’ve been making it in big batches and enjoying it almost everyday this week. The basis of it is really simple, it’s just buckwheat, black beans and grated carrot. The real deliciousness comes in the dressing, made of turmeric, ginger, lemon and miso dressing – the four ingredients create an incredibly rich, tangy flavour that really makes each bite just sing with flavour, while also supplying your body with an incredible amount of goodness that will leave you glowing! You can then add anything to the bowl to spice it up. For my speedy dinners I’ve been adding a mashed avocado mixed with amazing olive oil and black pepper, I’ve also tried adding pomegranates, rocket or grated beetroot to the cold version, which is equally incredible!

a spring salad

Serves 1:

- 1/3 of a cup of buckwheat

- 1/2 a can of beans

- 1 carrot

For the dressing:

- 1 teaspoon of grated ginger

- 1 teaspoon of miso paste or tamari

- 1/2 a lemon

- 1/2 a teaspoon of turmeric

Optional extras:

- 1 small beetroot

- a handful of rocket

- a handful of pomegranates

- 1/2 an avocado

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

While the buckwheat cooks peel and grate a chunk of ginger and do the same to the carrot.

Once the buckwheat has finished cooking drain the beans, then stir them into the pan with the grated ginger, carrot, miso and turmeric before adding any of your extras.

a christmas feast

Video: A Christmas Feast

I love Christmas, it’s just the best day of the year! It’s an amazing food holiday too, and as a serious foodie I totally understand that picking the perfect menu is so important! A vegetarian dinner is a little different to the conventional, but I promise you this tastes better than anything else! The main course is a beautiful mix of cinnamon, paprika and rosemary infused sweet potato wedges and carrots; crispy brussel sprouts with sweet juicy pomegranates and a little lemon; baked portobello mushrooms stuffed with coriander, basil, pine nuts, tahini and quinoa; and a deliciously sweet, creamy pea puree. This is then followed by a double layered chocolate cake with whipped coconut icing and pomegranates. How good does that sound? Seriously it’s pure heaven, and even better it’s all really easy to make! Trust me you will all love this. The recipe is all written out, but the video below might be the easiest to follow as there are five recipes going on here! I hope you all have a beautiful Christmas period and don’t forget to enter my awesome Christmas giveaway so that I can share the festive love with you!

A Christmas Feast a christmas feast

Everything serves 6

For the carrots and sweet potatoes:

- 8 carrots

- 4 sweet potatoes

- 1 tablespoon of cinnamon

- 1 tablespoon of paprika

- 1 tablespoon of dried herbs

- a handful of fresh rosemary sticks

For the brussel sprouts:

- 3 cups of brussel sprouts

- 1 cup of pomegranates

- 1/2 a lemon

For the mushrooms

- 6 large portobello mushrooms

- 1 and a 1/2 cups of quinoa

- 1 cup of pine nuts

- a handful of fresh coriander

- a handful of fresh basil

- 1 tablespoon of tahini

- 1/2 a lemon

For the pea puree

- 1 big bag of peas

- 2 limes

- 2 tablespoons of olive oil

- salt

A Christmas Feast a christmas feast

Start with the sweet potatoes and carrots, simply peel the carrots and then chop everything into similar sized wedges. Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling of salt and a drizzling of olive oil and mix well so that everything is coated. Then place the rosemary sticks on the top and cook for about an hour at 180C, stirring them once or twice during this time.

Next put the quinoa on to cook with a little tamari, salt, dried herbs and paprika plus three cups of boiling water. Then let it simmer for 10-12 minutes.

As it boils prepare the brussel sprouts, peel the leafy edges of them and slice them all in half. Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

About 15 minutes before the brussels and sweet potatoes/carrots are done cut the stalk off the mushrooms and place them on a baking tray with a little olive oil and bake for 15 minutes.

While these cook place the peas in a big saucepan and cover with cold water then bring them to the boil, letting them bubble for a minute or two once they reach that stage. Then drain and put them in a food processor with the juiced limes, olive oil and salt and blend for a minute or two until smooth and creamy, then serve.

Finally, just before everything finishes baking finely chop the basil and coriander and mix them with the quinoa and pine nuts, a tablespoon of tahini and the juice of half a lemon, once the mushrooms are done put them on a serving dish and fill the centre with the quinoa herb mix. Then mix the roasted brussels with the pomegranates and squeeze half a lemon over them, finally serve the sweet potatoes and carrots – all you need to do for these is remove the rosemary stalks from the mix.

A Christmas Feast A Christmas Feast

For the chocolate cake with coconut frosting and pomegranates:

- 3 sweet potatoes

- 1 cup of almonds

- 1 cup of pecans

- 1 cup of buckwheat

- 1 cup of medjool dates

- 1/2 a cup of water

- 1/4 of a cup of maple syrup

- 3 tablespoons of raw cacao

- 1 tablespoon of cinnamon

For the icing:

- 3 cups of coconut milk (full fat, not light – left in the freezer for about an hour before making)

- 1/4 of a cup of raw honey or maple syrup (honey works best)

- 1 tablespoon of cinnamon

- 1 cup of pomegranates

To make the cake – pre-heat the oven to 180C. Then peel the sweet potatoes, cut them into bite sized cubes and steam for about 20 minutes until nicely soft. While they steam place the nuts in a food processor and blend for a minute or so until a flour forms, then place the floury mix in a bowl with the cinnamon, maple syrup and buckwheat and stir together. Once the sweet potatoes are nicely soft place these into a food processor with the pitted dates and water and blend until smooth and creamy, before stirring into the flour mix.

Grease two cake tins with coconut oil and place the cakes in the oven for about thirty minutes, until you can pull a knife out of the centre clean. Then leave to one side to cool before icing.

As the cake cooks make the icing, simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about five minutes, until nice and fluffy. Then add the honey, or maple syrup, and cinnamon and whisk again. Place this in the freezer for about ten-twenty minutes to set. Once the cakes are cool put half of the icing in between the two with a large handful of pomegranates, then ice the top and again sprinkle with pomegranates.

A Christmas Feast A Christmas Feast


The Perfect Stir-Fry

IMG_1288Sometimes we all just want something amazingly quick and easy for dinner, at this point I often go straight for avocado and hummus on toast, which is amazing, but sometimes it’s nice to spend an extra few minutes in the kitchen and whip up something amazing like this beautiful veggie stir fry with a creamy tahini and tamari sauce and a mountain of delicious buckwheat noodles. It’s really so perfect, deliciously warming and comforting, while still so nurturing and nutritious – the ultimate comfort food! I love how rich the sauce is, it really has an incredibly deep flavour which absolutely complements the natural flavours of the veggies. The different textures in each bite are also pretty magic, the carrots and pepper add a little crunch, while the mushrooms add a delicious meatiness and the cabbage strips and spinach add a wonderfully smooth touch. I love it! It couldn’t be easer to make too, all you have to do is slice up the veggies, cook them with coconut oil for ten minutes and then mix them in with some buckwheat noodles, dried herbs, tahini, lemon juice and tamari. It really doesn’t take more than 15-20 minutes to go from fridge to plate, which means it’s perfect when you’re busy. Of course there’s so much goodness in this too so you’ll feel wonderful and energy rich after eating! I’ve been eating this same dish for the last few years and still absolutely adore it.

I also wanted to let you know that I’ve released five more dates for cooking classes, they’re all for January and February and I can’t wait to see lots of you there! Have a look at the events page for more details

IMG_1279 Serves 2

- 4 carrots

- 2 red peppers

- about an inch slice of red cabbage

- a dozen mushrooms

- a handful of broccolini (long stemmed broccoli)

- a packet of spinach

- 2 servings of buckwheat noodles

- 3 tablespoons of tamari (gluten free soy sauce)

- 3 tablespoons of tahini

- 1 tablespoon of dried herbs

- 1 lemon

- coconut oil

- salt


Start by peeling the carrots and slicing them into thin rounds, then chop the broccolini into roughly three segments. Then place these in a large frying pan with a tablespoon of coconut oil.

Start cooking them while you slice the cabbage into thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the carrots and broccolini.

Now put the noodles on to cook.

Once the noodles are nearly cooked stir the spinach into the stir fry along with the tamari, tahini, lemon juice, herbs and salt. Drain the noodles and finally stir them in before serving and enjoying!

Cleansing Beetroot, Cucumber and Ginger Juice

Energizing Beetroot, Cucumber and Ginger Juice

I don’t know about anyone else but my body is really feeling the changing of the seasons. It’s taking me some time to adjust to the grey, rainy days and the colder temperatures so I’m trying to give my body all the support I can to stay healthy and energetic instead of fluey and coldy! And this cleansing beetroot, cucumber and ginger juice is the perfect answer. It’s such an easy thing to add into your diet as it takes five minutes to make, the ingredients are really easy to find and it tastes amazing any time of the day. Each sip is so wonderfully soothing and revitalising, I swear I can feel my cells dancing with happiness as they soak up all the nutrients! Juicing is the best way to feed your cells goodness too as it removes the fibre from the fruits and vegetables, which means that all the vitamins, minerals and enzymes are absorbed straight into the bloodstream much quicker and in much more highly concentrated doses than if you ate the equivalent amount. Plus juicing gives your digestive system a break too, which is always nice! So a juice really acts as the perfect pick-me-up when you’re feeling tired. Of course this recipe is totally delicious too, and despite being a predominantly vegetable juice it’s still nicely sweet thanks to the apple and carrots, which are complemented by a lovely gingery kick. The colour is pretty incredible too, I swear that alone is enough to boost your mood! Beets are also in season at the moment, which means you can buy them in inexpensive abundance from your local farmers market, or even pick them yourself – which is so fun.

So why drink beets? Beets are magical, they are true super foods and something we should all be eating more of! Beets are a great source of iron, potassium, magnesium, folic acid and vitamins A, C and B6, as well as being packed with anti-oxidants. All the iron in beetroot too is especially good for energy and fatigue fighting too as it allows your body to carry more oxygen to all the cells, allowing them to function more efficiently. This is complemented by all the chlorophyll you’ll be taking in from the cucumber and celery, which works to alkalinise your body, oxygenate your blood, flush out stored toxins, boost the immune system and reduce internal inflammation. While the carrots give you incredible amounts of immune-boosting vitamin A, the ginger calms and soothes the digestive system and the apple provides more anti-oxidants as well as anti-inflamatory goodness. 

Cleansing Beetroot, Cucumber and Ginger JuiceCleansing Beetroot, Cucumber and Ginger JuiceCleansing Beetroot, Cucumber and Ginger Juice

 Serves 1

- 1 beetroot

- 1 cucumber

- 2 sticks of celery

- 3 carrots

- 1 red apple

- an inch of ginger

Cleansing Beetroot, Cucumber and Ginger JuiceCleansing Beetroot, Cucumber and Ginger Juice

The only preparation you need to do is to chop the leaves off the beetroot and peel away the outer layer of dirt and thicker skin, then chop the leaves off the celery. Once this is done simply put everything through the juicer, stir, sip and enjoy!