Conscious Cooking

This week I thought we all need a sweet colourful recipe to brighten up our day and as it’s rhubarb season what better than roasted rhubarb. The tartness of the rhubarb will depend on how much honey you will need, start with one dessert spoon and add more as necessary. By roasting the rhubarb rather

British purple sprouting broccoli is in season and the highlight of this dish, simply roasted, and topped on a Moroccan inspired buckwheat salad. You can use raw buckwheat for this recipe but it will need cooking first. To cook the buckwheat I first toast in a dry saucepan before covering at least 2cm in stock.

This bright coloured yellow split pea dip is a great alternative for hummus. The roasted carrots have a lovely sweetness which is balanced by the earthy flavour from the cumin. You can make this dip super smooth by blitzing for a long time or blitz only a few times for more texture. I like to

This is the perfect time of year for a blackcurrant & kale smoothie. Spring is on the horizon but I need something packed full of vitamin C to boost my immune system and to get me through the last of the winter months. Blackcurrants are one of my favourite fruits, they’re rich in vitamin C

This week were celebrating Shrove Tuesday early with Savoury Buckwheat Pancakes. A change to the usual lemon and sugar, these pancakes are gluten and dairy free. The buckwheat gives a delicious nutty and earthy flavour which pairs perfectly with the almond milk. I’ve topped mine with steamed cavalo nero, a grating of Gouda and a