Roasted Veg

Roasting vegetables is a very easy way of cooking veg that requires very little prep. It’s a great alternative to boiling. Sweet Potato Wedges Ingredients 1 large sweet potato 1 tbsp extra virgin olive oil 1 tsp dried sage 1 tsp garlic granules 1 tsp paprika Dash of salt and pepper Method Start by chopping

Pico De Gallo

Pico De Gallo is a type of Mexican Salsa. It is a chopped salsa rather than smooth. Ingredients 100g tomatoes (Try to use a variety of different tomatoes for plant diversity) 1 white onion Bunch fresh coriander 1 green chilli Method 1. Chop the tomatoes into very small chunks. Place the tomato including the juices

Guacamole

Guacamole is great for dipping, spreading and topping! Ingredients 1 ripe avocado (if it’s not soft it will be very hard to mash) 1/2 lime 1/2 red onion 1 fresh red chilli salt pepper Method 1. Cut the avocado in half using a knife and remove the pit. Slice the avocado intro strips and scoop

Tasty Bowls

Veggie and grain bowls are one of my favourite quick and easy meals to make. They are great as a lunch or a dinner and they can be extremely filling. They are also brilliant for getting a variety of plant foods in one bowl. You could have a bowl for dinner every night but never

Tips for getting your 30 plant foods a week

So earlier this week I talked about why it’s important to aim to eat a variety of different plant-foods. Research has shown that people that eat a variety of 30 different plant foods a week are proven to have a more diverse gut microbiota than those who eat 10 or less. Now 30 sounds like