Brown Rice Salad with Broccoli, Boiled Egg, Cherry Tomatoes and Sweetcorn

Rice bowls feature quite prominently here for lunch. So quick and easy to make – with endless variations. Here was a lunch I made when supplies were running low. Delicious!

serves 2

100g organic brown basmati rice
1 head organic broccoli
2 organic eggs, boiled
2 organic tomatoes
100g frozen sweetcorn
2 spring onions, sliced
2 tbsp organic extra virgin olive oil
1 tbsp organic lemon juice
1 tsp Dijon mustard

  1. Rinse rice well under cold water and cook in for 30minutes in a large pan.
  2. Finely chop broccoli and prepare for steaming over rice in steam basket for last 4 minutes of rice cooking.
  3. Boil the eggs to your preference (I choose eggs at room temperature and put into pan of cold water, bring to boil, then turn off the heat and rest for exactly 4 minutes). Peel and chop.
  4. Chop the tomatoes and spring onions and put in a large bowl.
  5. Mix the oil, lemon juice and mustard and pour over veg.
  6. Add frozen sweetcorn to the broccoli in the steam basket and steam for 4 minutes, add both to the bowl.
  7. Rinse the rice well under cold water before adding to the rest of the ingredients.
  8. Chuck in the eggs and season to taste.

Curly Kale and Blueberry Breakfast Smoothie

by Julie Gibbons on September 5, 2011

Curly Kale and Blueberry Smoothie

It’s quick, it’s easy, it’s good for you – and it tastes delicious. Honestly!

I’ll be honest, I wasn’t sure how this would turn out as I added each ingredient in to the blender. I certainly didn’t tell the vegetarian what was in it, lest he be influenced before tasting it.

It was a triumph. A super not so green smoothie to get you going first thing with an ideal balance of veg and fruit for those of you suspicious of the green juice recipe I posted here earlier.

serves 2

125g frozen organic blueberries
100g organic curly kale
1 frozen banana (chopped into 4 before freezing)
700ml coconut water

  1. Combine all the ingredients in blender, whizz up and serve. Easy peasy.

I dare say you could substitute spinach for kale if that’s what you have in the veg box. But I’d definitely insist on frozen fruit to make this the optimum temperature and consistency. And the coconut water? You can’t taste any coconut. Promise.

Think about shuzzing it up even more with a teaspoon of spirulina. I totally forgot to add it in this time.

Authentic Ratatouille Recipe

August 29, 2011

Oh, how I wish I could say that the produce in this ratatouille was fresh from the garden! In fact, it’s been such a cold and wet summer here that our harvest was laughable. Hooray for veg boxes! If you’re used to mushy ratatouille, swimming in a tomato sauce, you’ve been misled. Authentic ratatouille is [...]

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Giant Couscous and Chickpea Salad

June 11, 2011

You can find giant couscous in the supermarket. It makes a nice impact dish for folks that won’t have a clue what it is, but otherwise, I’d stick to regular size grains. The teenager liked it, but I doubt he’d stump up the extra cash for it when pressed. This is a simple wee salad [...]

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Sweet & Sour Tofu with Basmati Rice

May 11, 2011

A superb tofu recipe discovered at Cauldron Foods, the tofu manufacturer. We didn’t have any pineapple in the house, but did have a can of sliced peaches, so used these as a substitute, which worked out perfectly well – a genius idea from the teenager! serves 4 2tbsp vegetable oil 1 large red pepper, sliced [...]

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Jacket Potato with Home Style Baked Beans and Cottage Cheese

May 5, 2011

Gosh, these ‘recipes’ just get easier and easier! One Friday night and the boys were off to a show with the vegetarian’s cousin, so I took advantage of the large potatoes, stuck them in the oven and pulled out the standby beans to make a tasty home made version of baked versions before the addition [...]

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Egg Carrot Sweetcorn Salad with Flaxseed Dressing served on a Wrap

May 4, 2011

Another idea, rather than a recipe. This quick salad makes a great picnic lunch and can either be served on its own, in a wrap as seen here before tucking in, or on a bed of green salad leaves. If you want to go vegan, then I’d replace the egg with some crumbled tofu or [...]

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Celeriac, Leek and Potato Soup

May 3, 2011

This is a wonderfully thick soup, yet it’s light at the same time. Perfect for using up the last of your celeriacs when the weather is heating up, but there’s still a chill in the air! It’s also super easy serves 4 1 large organic celeriac, peeled and cubed 1 organic potato, peeled and cubed [...]

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Cauliflower with Smoked Cheese Sauce, Leeks and Tomato with an Oaty Crumble Topping

April 20, 2011

Week night suppers require something easy, but when there’s still enough energy to balance a few pots, this is a cracker – especially if there’s some interesting cheese leftover in the fridge. This dish is simply a jazzed up cauliflower cheese bake, making use of the leftover cheese and some home baked oatcakes which went [...]

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Chopra Center Eggless Tofu Salad

April 19, 2011

I know if I gave you this salad you wouldn’t dream for a minute that there was no egg and that it was instead made from tofu! A delicious filling for a wrap on a warmish and sunny spring day, especially if you manage to sneak in a few off season veggies to liven things [...]

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