TUNA AND SOYA BEAN SALAD

This is a quick and easy lunch recipe that is packed with nutrients to support hormone health. 

Soya or edamame beans are a fantastic source of phytoestrogens, which research shows may help symptoms when our oestrogen levels are bouncing up and down! 

Plus, this is an excellent blood sugar balancing meal that will keep you fuller for longer.

Serves 2

Ingredients:

200g frozen soya beans

2 spring onions, thinly sliced

1 can of tuna, drained

Handful of fresh coriander or flat leaf parsley, leaves roughly chopped

12 olives

10 cherry/ plum cherry tomatoes, sliced

2 tbsp apple cider vinegar

2 tbsp extra virgin olive oil

Sea salt & pepper

2 large handfuls of mixed leaves/ rocket

Method:

1. Cook the soya beans in some boiling water for 6-7 minutes before draining.

2. Place the spring onions, tuna, herbs, olives, tomatoes and soya beans into a large bowl and, using a fork, break the tuna into flakes.

3. Drizzle the vinegar and olive oil over the salad, seasoning with sea salt and black pepper. Toss well.

4. Fold in the leaves before serving.

5. Enjoy!

Roasted Broccoli and Tahini Hummus Quinoa Bowl

Serves 1

Ingredients:

100g cooked quinoa – always great to have in the fridge (or cheat with a pouch) 

200g broccoli, chopped into florets large handful spinach
1 large, cooked beetroot, sliced
5 walnuts, coarsely chopped
1 tbsp tahini
2 tbsp hummus
1⁄2 lemon cut into wedges 

Method:

1. Roast the broccoli the night before tossed in oil and salt – takes about 20mins on 180°C.
2. 2. Put half quinoa in bowl, layer up with beetroot, spinach, broccoli, walnuts, repeat layers.
3. 3. Combine tahini, hummus, lemon juice and use as dressing when ready to eat. 
4. Enjoy!

Raw Chocolate and Hazelnut Cheesecake

Looking for a gluten and dairy free dessert that tastes divine? Well, I have just the ticket! And this one makes a real showstopper. You’ll make this and wonder why you haven’t been making it for years. A new recipe for your Christmas rotation – you’re very welcome!

Prep time: 30 mins 12 hr chilling time

Serves 8-10

Ingredients:

For the base

250g ground hazelnuts

10 Medjool dates, pitted

3 tbsp cacao powder

2 tbsp raisins

1 tsp vanilla paste

Pinch salt

For the filling

250g cashews, soaked in boiling water for 30 mins and

drained

120g coconut oil, melted

100g ground hazelnuts

5 tbsp maple syrup

6 tbsp cacao

1 pot cashew yoghurt

70-100ml hazelnut milk

1.5 tsp vanilla paste

Pinch of salt

Method:

• Blend together all the base ingredients until the mixture starts to clump together, adding more dates if needed. Press into the base of an 8-inch spring-form
• cake tin, then place in the freezer to firm up for 20 mins.
• Make the filling by blending all ingredients together until completely smooth and creamy in a high-power blender, adding a splash more milk if needed and adjusting sweetness to taste.
• Spoon filling over the set base and place back in the freezer to firm up overnight.
• Remove from the cake tin 15-20 mins before serving and top with raw chocolate if desired. Decorate with chopped nuts and berries before you take to the table.
• Enjoy!

One of my favourite things about the colder weather is that it signifies soup season, and soup is the easiest lunch or starters offering ever. This one is packed with delicious wintery flavours of celeriac with just a touch of nutmeg and coriander.

Celeriac is also in season right now, and it's loaded with important vitamins, such as vitamins B6, C and K, and it's a great source of fibre. Plus, it tastes delicious! 

Don't be put off by it's unusual appearance - once it's peeled and chopped, it doesn't look that different from parsnips.

INGREDIENTS

300g fresh fennel, finely chopped (including the green part)

230g celeriac, finely chopped

1 garlic clove, finely chopped

2 tbsp olive oil

1 tsp coriander seed

¼ tsp ground nutmeg

850ml water

1 vegetable stock cube

140g butter or 2 tbsp coconut cream

Juice of 1 lemon

salt & ground black pepper, to season

A handful fresh dill or tops of fennel, chopped, to garnish

Handful of gluten-free croutons (Optional)

METHOD

Aubergine hash

Serves 2

This delicious recipe makes a great weekend brunch option. Serve the eggs as you like them on top.

INGREDIENTS

1 sm onion, finely chopped

1 tbsp olive oil

110g halloumi cheese, cut into small cubes

500g aubergine, cut into cubes

Salt and pepper, to season

2 large eggs

Worcestershire sauce or Tabasco sauce, to serve (optional)

METHOD

Fry the onion in the olive oil on a medium heat until soft.

Add the halloumi cheese and aubergine and fry until everything is golden brown. Salt and pepper to taste.

Make the eggs the way you like them and serve on top of the finished aubergine hash. Add a dash of Worcester or Tabasco sauce (optional) to finish.

Power Porridge

I love this recipe for when the weather starts getting cooler and you need a warming start to the day. This recipe contains fewer oats than traditional porridge recipes but has a higher content of nuts and seeds. This means that you stay fuller for longer, plus, it's better for your blood sugar balance.

MAKES 1 PORTION

Ingredients:

4 tbsp porridge oats

1 tsp ground cinnamon

1 tbsp ground flaxseeds, sunflower and pumpkin seeds

1 tbsp chia seeds

1/2 apple grated skin on

250ml water

250ml almond milk (or milk of your choice)

Handful blackberries

1 tbsp chopped almonds

Method:

• Add the oats, cinnamon, ground seeds and chia seeds to a pan and stir to combine

• Grate half an apple with skin on directly into the pan

• Add the water and milk and stir to combine

• Heat on a moderate heat, bring to the boil and then simmer gently for approx 5 mins until cooked. Stir frequently to prevent it catching on the bottom

• Add a bit of extra milk so it's your desired consistency

• Add blackberries and almonds on top