Conscious Cooking

The key to morning refresh juice is the celery and ginger. Adapt the recipe depending on what you have available at home and what is in season. You can add spinach or kale, swap lime juice for lemon and use pear instead of apple. If you have a juicer but if not substitute the apples

I use rapeseed oil but you can use any oil, go for a more neutral flavoured oil, olive oil can be quite bitter tasting. You can flavour your mayonnaise, I like to add minced garlic and fresh herbs such a chives. I always add mustard, lemon and white wine vinegar but adjust these to your

Roast a large batch of tomatoes at once then keep in oil in the fridge. They’re great in replacement of sun-dried tomatoes, with pasta, in salads and in tarts and quiches. If you’re a garlic lover, you can squeeze the leftover roasted garlic cloves and mix through the lentils. Method for put lentil, tomato and

Hot salmon and dill mousse is a favourite on our retreat in France. We use lots of fresh salmon which makes a protein packed dinner lightened by the creme fraiche and eggs. Method for hot salmon and dill mousse: Heat the oven to 180C and grease 4 cocotte/ramekin dishes with butter. Cut the salmon into

The Quinoa and Beetroot salad can be eaten warm or cold. Prepare it in advance and it makes a great lunchbox or picnic option. I love the contrast of crunchy fresh vegetables and sweet roasted beetroot and red onion. Eat what’s in season and change the veg accordingly. It’s also great with roast pumpkin, tomatoes