Month: April 2016

Chickpea and Sweet Potato Stew

2 tblsp of sunflower oil 3-4 sweet potatoes, sliced into 2cm thick pieces 1 tblsp agave/honey Salt & pepper 1 onion, peeled and chopped 1 tsp cumin seed 1 tsp coriander seed 2 tins chickpeas, drained and rinsed 100g baby spinach Handful coriander Heat oil 

Apple and Pear Crumble

2 pears 2 apples Cinnamon Crumble 185 g (3 oz) rolled oats 60 ml (2 fl oz) sunflower oil orange rind ½  teasp cinnamon Peel, core and slice the pears and apples and place in a casserole dish, sprinkle with cinnamon. To make the crumble