Okay not a great picture, but I swear it tastes good. :D

2 huge bunches of asparagus
Zest and juice of one lemon
1 garlic clove
2tbsp nutritional yeast (or 1tbsp grated Parmesan)
1 stock cube

Chop asparagus into 1cm pieces. Lightly steam the asparagus until slightly tender. Put the lemon juice, zest and chopped/minced garlic clove in the blender along with the asparagus and 1 cup of the cooking water (optional but it does help it blend). Add the stock cube and nutritional yeast and blend together. Serve with warm pitta bread (or any bread of your choice) and an optional swirl of olive oil :)

Morning power smoothie!

This smoothie is great when you need a vitamin boost! It’s got plenty of iron, vitamin c, vitamin e, calcium, potassium and plenty of other great stuff!

Ingredients;
- 60g fresh or frozen spinach

- 1 banana

- 1tbsp ground almonds

- 1tbsp spirulina powder (alternatively you can just use chopped seaweed!)

- 150ml orange juice (more if you like a thinner smoothie!)

Milk and ‘Honey’ Bread Loaf (Vegan)

• 560g strong white bread flour (Wholemeal bread flour optional too!)
• 1tsp salt
• 1 sachet easy bake yeast
• 380ml warmed through rice milk (Other milks optional, i just like rice the best)
• a squidge of agave syrup
• Vegetable oil/cooking spray to oil the tray

Combine flour, salt and yeast in a bowl, making a well in the middle to pour the milk and syrup. Making sure the milk is lukewarm (heat through on the stove top) add to the flour and mix well. Knead the dough on a slightly floured work surface. The dough is REALLY sticky but don’t add more flour otherwise the loaf will be too dense. Knead for about 10-15 mins until the dough is no longer sticky and more elastic-y. Shape into desired shape (either 12 buns or one large free form bun). Place on the oiled baking tray and cover with clingfilm keeping it air tight for approx 40 mins. Removing the clingfilm Slash the top with a knife and brush the top of the dough with a little extra milk.  Heat the oven to 400F or 200C andpPlace the tray in the middle of the oven and bake for 30-35 mins. Transfer to a wire rack once done to cool. Enjoy.

My Dinner today :D

Cucumber ribbon noodles with orange segments and a parsley and olive oil dressing. Optional; finely diced red onion or beef tomato

Carrot Stuffed Almond Crusted Tofu

(serves 2)

• 1 block firm tofu
• 1/4-1/2 cup ground almonds
• 1tbsp flour (i used coconut)
• 1/2 cup non dairy milk
• 1 grated carrot
• a sprinkle of cumin, garlic powder, paprika and dried parsley
• Mixed salad to serve

Cut the tofu into a triangle lengthways and then turning on it’s side widthways. make a slit in the tofu to make a ‘pocket’ to put the stuffing in. Use 4tbsp of the grated carrot (the rest goes into the salad!) and lightly dry fry with the spice mix. Using a tbsp fill the tofu ‘pockets’ with the spice. In one bowl put the almond milk in shallowly. Place the almonds and flour in the other. Dip the tofu in the milk (taking care not to get it too much in the pockets) and then in the almond mixture coating all sides except the one where it’s stuffed. Do this twice for extra crispiness. Shallow fry the triangles until golden brown, taking care when turning them to not let the filling fall out. Serve with a side salad and 1 slice of toasted wholegrain bread :)

(Note; picture not mine, taken from google)

Lemon, Garlic and Chilli Pasta

(Serves 1)

• 1/4 lemon
• crushed chilli flakes to taste
• 1 garlic clove crushed
• 1 scallion (spring/salad onion)
• 7 cherry tomatoes (Mixed colours)
• 70g wholegrain spaghetti
• 1tbsp olive oil

cook the spaghetti according to the packet instructions. Fry the garlic in the oil until browning, add the crushed chillies and let sit for a few minutes until the pasta is done. Quarter the tomatoes and finely chop the scallion. Drain the pasta and add it to the pan with the garlic and chillies. squeeze in the lemon juice and mix with the tomatoes and scallion. Serve.

(I did have my own picture but my computer isn’t cooperating with my memory drive so you get a nice looking one from google :D )

Lentil Salad

(serves 1)

• 40g dried puy or french lentils
• 1/4 large cucumber
• 3 garlic cloves
• 1/4 lemon
• 1tbsp Avocado (Or Olive) oil
• Fresh Basil and Parsley
• 1 spring onion (scallion)

Cook the lentils according to the packet instructions with the 3 peeled garlic cloves. Meanwhile, finely dice the cucumber and finely chop the spring onion discarding the outer layer, top and tail. In a small bowl mix together the oil and lemon juice. Chop the herbs roughly. When the lentils are done, drain them, discarding the garlic cloves and rinse under cold water to cool them off. then mix with the cucumber, herbs and onion. pour the oil mixture over the top and serve :)

(Had this for my dinner tonight, nom nom :D)

Iced Protein Mocha

(I swear it tastes just like starbucks vanilla Mocha :D)

• 2 tsp coffee made with just enough hot water to cover them
• 1 scoop chocolate protein powder
• 200ml almond/soy/skim milk
• 1/2 tsp vanilla extract
• 1-2tsp agave syrup
• 1 tray of ice cubes

Throw it all in a blender and whiz until smooth - milk first followed by the other ingredients so that the protein powder doesn’t stick to the bottom of the blender :) This will make about 2 cups (but i just drink it all cause it’s too good! :D)

Apple Salad (or, my dinner tonight :D)

• 1 small apple diced
• 1/2 cup grapes - cut into halfs
• 1 slice bread - baked into croutons with 1/2tbsp garlic oil
• 1/2 tbsp (egg free) mayo
• 1 little gem lettuce
• 5 crushed cashew nuts 
• Juice of 1/2 small lemon
• Optional; sprinkle of raisins

combine the lemon juice and mayo in a small bowl and add the apple and grapes to coat evenly. Wash and cut the stalks from the lettuce before shredding it. pt dry with a paper towel and put onto a plate, adding the apple mixture to the top. Top with croutons, raisins and cashews

~360 calories :)