Recipe ideas

Recipe ideas for healthy breakfast, lunch and dinner

Lemon & Parmesan Rainbow Chard Salad with Breadcrumbs

1 bunch rainbow chard
1/3 cup extra virgin olive oil, divided
1/2 cup breadcrumbs
1 clove garlic, minced
sea salt to taste
crushed red pepper flakes,
1/2 lemon
grated Parmesan, Grana Padano or Pecorino to taste


Wash and dry the chard and remove the stems from the leaves.

 Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
Warm half of the olive oil in a small saucepan over low heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 3 minutes). 

Stir in the garlic, a pinch of salt and pepper, and let them toast for another minute, then remove from the heat.
Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in the rest of the olive oil.
Add the Parmesan and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if needed. Toss in the toasted bread crumbs and serve immediately.

Velvety Cream of Beetroot Soup

Luxuriously creamy, packed with flavour and vegan!

3 large beetroot

2 cloves of garlic

2cm of fresh ginger

1/2 tsp ground chilli

3 Tbsp olive oil

250ml oat cream

450ml vegetable stock

1 tsp soy sauce

2 Tbsp of lime juice (optionally lemon)

fresh coriander or parsley to garnish


Preheat the oven to 200 degrees.

Scrub your beetroots without peeling them, wrap them in aluminium foil and bake for about 60-80 minutes. 

Once the beetroot have cooled remove from the foil and roughly chop them. 

Chop the ginger and garlic and fry over a medium heat for a minute. 

Add to that the chopped beetroot and stir. 

Next, add the oat cream, stock and soy sauce and cook for further 10-15 mins over a medium heat.

Blend the cooked ingredients until smooth. 

Stir in the lime juice, add salt, pepper and chilli to taste, them garnish with fresh herbs. 


Wild Mushroom Omelette

Wild Mushroom Omlette


4 organic eggs

2 handful of wild mushrooms ( oysters and shitake's work too)

half of small onion

2cloves of garlic 

Splash of non-dairy milk

2 Tbsp of rice flour

Olive oil for frying 

Salt and black pepper to taste 


Chop the onion and fry until translucent. Roughly chop garlic and add to the onion, fry for 30 sec. Slice your mushrooms and add to the pan, fry for another 2 - 3 minutes, stirring frequently. Prepare egg mixture - beat the eggs with milk, rice flour, salt and pepper. Add to the pan. Let it cook for 3-4 mins then turn and cook for further 2 mins, or put the pan under grill and let it turn golden brown on top. 


Bramble Ice Cream

Creamy, rich, luxurious. 

500g blackberries

 1 can of coconut cream

4 tablespoons of coconut sugar (or any other sugar or sweetener) 

few drops of vanilla extract

lemon zest or teaspoon of lemon juice to taste (optional) 


Put all the ingredients into high speed blender and pulse until smooth. Transfer into an ice cream maker. If you don't have an ice cream maker - transfer into container and put into freezer. Take out every 30 mins to stir the ice cream with a sturdy whisk or a spoon, this is to prevent from icy bits forming. Make sure you are scraping container edges every time. Do this few times, until completely frozen. Enjoy!

Wild Mushroom and Miso Risotto with Purple Sprouting Broccoli


1 cup risotto rice (I used basmati, as it’s the one I had at home)
2 Tbsp dark miso paste
Large handful of dried wild mushrooms
Half of red onion
Large handful of purple sprouting broccoli
Pepper to taste
Olive oil for frying


Place mushrooms in a bowl and cover with hot water.
Chop onion finely, heat up oil in a pan, add the onion and fry until soft. Add rice to the pan, a little of hot water and miso, stir. Take mushrooms out of the bowl and chop into large pieces. Keep the water from soaking.
Add mushrooms to the pan. Keep adding mushroom water and stir regularly. Cook for about 20 mins or until rice has softened. About 10 minutes in, put broccoli on top of the rice and let it steam. Add pepper to taste.


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