Author: maggie crosse

Chickpea and Sweet potato stew

2 tblsp of olive oil 3-4 sweet potatoes, sliced into 2cm thick pieces 1 tblsp agave or honey Salt & pepper 1 onion, peeled and chopped 1 tsp cumin seed 1 tsp coriander seed 1 tin chopped tomato, and a good squeeze of tomato puree 

Quinoa and Red Grape Salad

175g (6oz) Quinoa 450 mls (3/4pt) water 2 tblsp flaked almonds 250g (8oz) seedless red grapes, halved 3-4 spring onions, chopped 4 tsp clear honey 4 tsp cider vinegar Salt and pepper   Boil Quinoa in water and simmer for 15 mins, then leave to 

Carrot and Coriander Soup

1 tblsp vegetable oil

1 onion , sliced

450g/1lb carrots, sliced

1 tsp ground coriander

1.2 litres/2 pints vegetable stock

large bunch fresh coriander, roughly chopped

Salt & freshly ground pepper


Serves 4

  1. Heat the oil in a large pan and add the onions and the carrot.  Cook for 3-4 minutes until starting to soften.
  2. Stir in the ground coriander and season well.  Cook for 1 min.
  3. Add the vegetable stock and bring to the boil.  Simmer until the vegetables are tender.
  4. Whizz with a hand blender or in a blender until smooth.  Reheat in a clean pan, stir in the fresh coriander and serve.