|This warming autumnal salad is packed with flavours. Contains goji berries, mint, quinoa, butternut squash and pan fried halloumi.||Vegetarian salad dish with roasted savoury chickpeas and tamari roasted seeds.|
Packed full of fresh flavours and crunch. The sprouted radish seeds featured here, have a taste similar to wasabi, the popular Japanese sushi condiment.
|Eat clean with this simple, fresh salad. Sprouted quinoa provides a lighter, less stodgy alternative to cous cous.|
Millet is used here as a gluten-free alternative to cous cous. A summery supper or lunch dish with a selection of veg and spicy black beans. Serve warm or cold.
|Portable Lunch for 2-3 people made with a Edamame Spaghetti and marinated Tofu. Filling, flavoursome and full of nutrients!|
|Salmon sprinkled with BBQ seasoned cashews, with fresh cucumber and nori seaweed.||Fluffy wholewheat cous cous with roasted pine kernels, fresh feta and plump tomatoes.|
|A colourful dish that makes a light supper or lunch.||Freshly made herb pasta with home made Red Pesto. Serve hot or cold for a nutritious family meal.|
|Thai noodles with crunchy red cabbage, edamame beans, carrot with a spicy sesame sauce.||The classic Lebanese salad made with Bulghur Wheat (use quinoa instead to make it Gluten-Free.)|
|A healthy high-fibre take on an old classic.||Delicate flavours from Japan combine with special Braised Tofu & soya beans for a light, nutritious one-person salad.|
|A version of the red quinoa salad above, but with white quinoa.||Salmon flavoured with dill, plus bulghur wheat flavoured with a low-salt vegetarian stock cube.|