This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter. and the dates and banana make the whole thing so sweet while also giving your body lots of easy energy so you’ll be ready for an amazing day.
ingredients
1 ripe banana
handful of blueberries, about half a cup
half a cup ice cold water
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon oats
1 tablespoon almond butter
2 medjool dates, pitted
method
place all of the ingredients into a blender or food processor.
pulse until smooth – adding a dash more water if needed.
almond butter & coffee shake
this is such a quick, easy and delicious way to start your morning. the almond butter and oats give the shake an incredibly smooth, creamy texture. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative.

This is great for warm, sunny breakfasts. it’s sweet and creamy, and so easy to make. i love the pink colour too! feel free to mix up the berries, it’s lovely with blueberries, strawberries and blackberries too.
ingredients
150g frozen raspberries
100ml coconut milk (from a carton, not tinned)
1 tablespoon of almond butter
1 large frozen banana
To serve
sprinkle of fresh or frozen raspberries
a handful of coconut chips
1 tablespoon of almond butter
method
place all of the smoothie bowl ingredients into a blender and pulse until smooth.
once smooth, pour into a bowl and top with coconut chips, raspberries and a drizzle of almond butter.
miso aubergines
these miso aubergines are ridiculously moreish! the sweet miso dressing tastes delicious with the charred, gooey aubergine. i love serving these as a side dish to noodle salads, stir fries or even just enjoying them on their own with a little extra dressing drizzled over the top.

ingredients
2 aubergines, halved and quartered
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons date syrup
4 tablespoons brown miso paste
2 tablespoons mirin
2 red chillies, deseeded and sliced
2 tablespoons olive oil
pinch of sesame seeds
method
preheat oven to 190c, fan setting.
mix together the oil, date syrup, brown miso paste and mirin into a smooth paste.
cut lines into the aubergine halves and pour over the paste. place onto a baking tray and cook in the oven for 45-50 minutes.
sprinkle with sesame seeds and fresh chillies.

Ingredients
150g frozen raspberries
100ml coconut milk (from a carton, not tinned)
1 tablespoon of almond butter
1 large frozen banana
To serve
Sprinkle of fresh or frozen raspberries
A handful of coconut chips
1 tablespoon of almond butter
method
Place all of the smoothie bowl ingredients into a blender and pulse until smooth,but feel free to substitute with your favourite.
Once smooth, pour into a bowl and top with coconut chips, raspberries and a drizzle of almond butter.
This is great for warm, sunny breakfasts. it’s sweet and creamy, and so easy to make. i love the pink colour too! feel free to mix up the berries, it’s lovely with blueberries, strawberries and blackberries too. Place all of the ingredients into a blender or food processor. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative. we love to use almond milk here, but feel free to substitute with your favourite.

ingredients
1 ripe banana (frozen, if possible)
100g frozen raspberries
Small piece of fresh ginger, peeled and chopped
2 tablespoons of hemp seeds (shelled)
1 tablespoon of porridge oats
1 tablespoon of almond butter
1 teaspoon of chia seeds
1 brazil nut
200ml almond or oat milk
method
Simply place all the ingredients into a blender and blend until smooth, adding a dash more almond milk if needed until you reach the consistency you like best. Full of plant protein, healthy fats, vitamins, minerals, antioxidants and fibre – this is such an easy way to nourish and revitalise your body.
An easy, nutritionally dense, absolutely delicious smoothie – perfect for a post workout pick me up or a simple breakfast. Full of plant protein, healthy fats, vitamins, minerals, antioxidants and fibre – this is such an easy way to nourish and revitalise your body. If you’re new to cooking with hemp seeds, they’re a great way to up the protein and omega-3 fatty acid intake of a meal.

ingredients
1 ½ bananas, frozen or fresh
30g frozen spinach
30g frozen kale
1 tablespoon of almond butter
150ml apple juice
method
Place all of the ingredients into a blender or food processor.
Pulse until smooth.
Add the mixed herbs, paprika and cumin and cook for 2 minutes before adding the sliced red peppers. Mix well and cook for 5-10 minutes until the peppers soften.
Once the peppers are a little soft, add the tomato puree, harissa paste (if using), tinned tomatoes and apple cider vinegar. Mix everything really well before leaving to cook for 20 minutes.
Once ready to serve, remove the pan from the heat and spoon on four big dollops of coconut yoghurt. Garnish with some fresh parsley and cracked pepper. using frozen fruit and vegetables keeps it extra cold and thick, and means it’s super quick to whip up.
this is our favourite smoothie in the office right now. using frozen fruit and vegetables keeps it extra cold and thick, and means it’s super quick to whip up.

ingredients
1 thumb sized piece of ginger, peeled and roughly chopped
frozen berries
1 small banana
150ml almond milk
1 tablespoon of almond butter
method
Place all of the ingredients into a powerful blender and blend until a smooth mixture forms. You may want to add a dash more almond milk if you like it a little thinner in consistency.
Pour in the almond milk, 2 tablespoons of melted coconut oil and maple syrup and mix well until a smooth batter forms.
Leave the batter to one side for 5-10 minutes in order to thicken up a little.
Once the mixture feels thick enough to hold its shape when cooking, warm some coconut oil in a pan over a medium heat.
Once the coconut oil has melted, add in a large spoonful of the batter into the pan, moving the pan around if needed to make a pancake shape.
this energising berry smoothie is the perfect start to a busy day. it’s packed full of delicious berry flavour, with a real kick coming from the ginger and a creaminess coming from the banana.

This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter. and the dates and banana make the whole thing so sweet while also giving your body lots of easy energy so you’ll be ready for an amazing day.
ingredients
1 ripe banana
handful of blueberries, about half a cup
half a cup ice cold water
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon oats
1 tablespoon almond butter
2 medjool dates, pitted
method
place all of the ingredients into a blender or food processor.
pulse until smooth – adding a dash more water if needed.
almond butter & coffee shake
this is such a quick, easy and delicious way to start your morning. the almond butter and oats give the shake an incredibly smooth, creamy texture. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative.

This is great for warm, sunny breakfasts. it’s sweet and creamy, and so easy to make. i love the pink colour too! feel free to mix up the berries, it’s lovely with blueberries, strawberries and blackberries too.
ingredients
150g frozen raspberries
100ml coconut milk (from a carton, not tinned)
1 tablespoon of almond butter
1 large frozen banana
To serve
sprinkle of fresh or frozen raspberries
a handful of coconut chips
1 tablespoon of almond butter
method
place all of the smoothie bowl ingredients into a blender and pulse until smooth.
once smooth, pour into a bowl and top with coconut chips, raspberries and a drizzle of almond butter.
miso aubergines
these miso aubergines are ridiculously moreish! the sweet miso dressing tastes delicious with the charred, gooey aubergine. i love serving these as a side dish to noodle salads, stir fries or even just enjoying them on their own with a little extra dressing drizzled over the top.

ingredients
2 aubergines, halved and quartered
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons date syrup
4 tablespoons brown miso paste
2 tablespoons mirin
2 red chillies, deseeded and sliced
2 tablespoons olive oil
pinch of sesame seeds

This is great for warm, sunny breakfasts. it’s sweet and creamy, and so easy to make. i love the pink colour too! feel free to mix up the berries, it’s lovely with blueberries, strawberries and blackberries too.
ingredients
150g frozen raspberries
100ml coconut milk (from a carton, not tinned)
1 tablespoon of almond butter
1 large frozen banana
To serve
sprinkle of fresh or frozen raspberries
a handful of coconut chips
1 tablespoon of almond butter
method
place all of the smoothie bowl ingredients into a blender and pulse until smooth.
once smooth, pour into a bowl and top with coconut chips, raspberries and a drizzle of almond butter.
miso aubergines
these miso aubergines are ridiculously moreish! the sweet miso dressing tastes delicious with the charred, gooey aubergine. i love serving these as a side dish to noodle salads, stir fries or even just enjoying them on their own with a little extra dressing drizzled over the top.

ingredients
2 aubergines, halved and quartered
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons date syrup
4 tablespoons brown miso paste
2 tablespoons mirin
2 red chillies, deseeded and sliced
2 tablespoons olive oil
pinch of sesame seeds
method
preheat oven to 190c, fan setting.
mix together the oil, date syrup, brown miso paste and mirin into a smooth paste.
cut lines into the aubergine halves and pour over the paste. place onto a baking tray and cook in the oven for 45-50 minutes.
sprinkle with sesame seeds and fresh chillies.

This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter. and the dates and banana make the whole thing so sweet while also giving your body lots of easy energy so you’ll be ready for an amazing day.
ingredients
1 ripe banana
handful of blueberries, about half a cup
half a cup ice cold water
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon oats
1 tablespoon almond butter
2 medjool dates, pitted
method
place all of the ingredients into a blender or food processor.
pulse until smooth – adding a dash more water if needed.
almond butter & coffee shake
this is such a quick, easy and delicious way to start your morning. the almond butter and oats give the shake an incredibly smooth, creamy texture. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative.