Category Archives: Recipes

Multi Vegetable Paella

This recipe is really tasty and filling, I especially love the olives. This meal is wheat free, gluten free and dairy free and is suitable for vegetarians or vegans and if you omit the sherry those following a detox. This is from Yotam Ottolenghi’s “Plenty”.

Makes 2 servings

  • 2 tablespoons olive oil
  • 1/2 Spanish onion, finely chopped
  • 1 small red and 1 small yellow pepper cut into strips
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 150g Calasparra rice
  • 100ml good quality medium sherry (I didn’t add this)
  • 1 teaspoon saffron threads
  • 450ml boiling vegetable stock
  • 200g shelled broad beans
  • 12 mini plum tomatoes, halved
  • 5 small grilled artichokes in oil from a jar, drained and quartered
  • 15 pitted kalamata olives, crushed or halved
  • 2 tablespoons roughly chopped parsley
  • 4 lemon wedges
  • Salt

Heat up the olive oil in a paella pan, or a large shallow frying pan and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on a medium heat for about 6 minutes or until soft and golden. Add the garlic and cook for a further minute.

Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil down for a minute then add the stock and 1/3 teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 minutes or until most of the liquid has been absorbed by the rice. Do not cover the pan and don’t stir the rice during the cooking.

Meanwhile, pour plenty of boiling water over the broad beans in a bowl and leave for a minute, then drain well and leave to cook down. Now squeeze each bean gently to remove the skin and discard it.

Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and broad beans over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.

Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.

Pasta with Red Pepper and Tomato Sauce

imageThis is a pretty basic recipe and tastes like kids food. It’s nice but could do with a bit more texture and some more veggies, I made this recipe again with rocket & toasted pine nuts and it tasted a lot better, however if you want to stick to the recipe it’s easy if you don’t have many ingredients and it’s instant fuel. The peppers are rich in vitamin C, betacryptoxanthin and betacarotene, which are all powerful antioxidants that help protect the body from heart disease and cancer. The tinned tomatoes contain lycopene. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox. This is from Carol Vorderman’s “Detox Recipes

Makes 4 servings

  • 350g non wheat pasta
  • 2 red peppers, deseeded and chopped
  • 2-3 garlic cloves, peeled
  • 250g tinned chopped tomatoes
  • Some low sodium salt and freshly ground black pepper
  • A few fresh basil leaves

Bring a large pan of eater to the boil and add the pasta. Cook according to the instructions, drain and then set aside.

Meanwhile make the sauce, Put the chopped peppers, garlic and tomatoes in a food processor or blender with the salt, black pepper and basil leaves. Blend until smooth, adding a little vegetable stock or water if you want a thinner consistency.

Stir the pepper and tomato sauce in the cooked pasta and put over a low heat until warmed through.

Adding grated cheese optional.

Gwyneth Paltrow It’s All Easy


This is the follow up to the best recipe book I’ve ever tried- It’s All Good, which follows similar principals in that it’s healthy but doesn’t stick as ridgedly to Dr Junger’s Clean programme as much as many of the recipes include sugar, dairy and wheat. The It’s All Easy element is that all these recipes can be made in under 30 minutes.

Here are the recipes including a review of each one I’ve tried. I’ll update this as and when I try more recipes from the book.

Favourite Recipes


Scrambled Eggs with Parmean and Rocket

Spring Veggie Avocado Toast


Pan Bagnat


Socca Pizzas

Za’atar Roasted Carrot and Avocado

Recipes that I wasn’t personally keen on

Singapore Rice Noodles

Winter Risotto with Butternut Squash

imageThis meal is nice because you get the double comfort factor of the butternut squash and the risotto rice. This isn’t my favourite risotto recipe, I’m not sure if the flavours completely work, I think the peas make it taste a bit odd, but then having said that I do like that there are lots of different vegetables in this dish. The butternut squash as well as being comforting is rich in betacarotene which has powerful antioxidant properties, helping protect against heart disease and cancer and it is also good for the skin and can be converted into vitamin A in the body. This dish also provides lots of vitamin C, folate and vitamin E. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox. This is from Carol Vorderman’s “Detox Recipes“.

Makes 4-6 servings

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 300g arborio rice
  • 1 litre hot vegetable stock
  • 350g butternut squash, peeled, deseeded and cut into 1/2 inch pieces
  • 1 medium courgette, diced
  • 125g fresh or frozen peas
  • 1 tablespoon fresh chopped parsley
  • Sea salt and black pepper
  • 30g flaked toasted almonds

Heat the olive oil in a large pan. Add the onion and cook for 2 minutes until translucent. Stir in the spices and continue cooking for a further minute.

Add the rice and stir with a wooden spoon until the grains are coated with the oil. Add the hot vegetable stock one ladle at a time, stirring and simmer for 10 minutes.

Add the butternut squash and courgette and continue cooking for a further 5 minutes.

Ad the peas and continue cooking for a further 5 minutes until all the liquid has been absorbed and the rice is tender but firm in the centre.

Stir in the parsley and season to taste. Spoon the risotto into s serving dish and scatter the almonds over.

Mexican Bean Bake with Rye Crumb Topping

img_5933This tastes hugely healthy, I love the warm tomatoey taste and the bread crumbs make it extra delicious and moreish. The beans provide a good source of protein, carbohydrate, zinc, magnesium and iron. The peppers are rich in vitamin C, in fact one serving of this dish will meet your daily requirement for this and the passata is rich in lycopene. I don’t think it is an entire meal in itself, you’d need something else with it like a protein or grains or a sweet potato. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox. This recipe is from Carol Vorderman’s “Detox Recipes

Makes 4 servings

  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 1 teaspoon dried basil
  • 450ml passata
  • 1 vegetable stock cube
  • 420g tinned red kidney beans, drained and rinsed
  • 420g tinned pinto beans, drained and rinsed
  • 1 tablespoon chopped fresh parsley
  • 60g fresh rye bread crumbs

Preheat the oven to 200C/ 400F/ Gas mark 6.

Heat the olive oil in a large pan, add the onion, garlic and peppers and cook over a moderate heat for 5 minutes.

Add the herbs, passata, stock cube and beans. Bring to the boil, stirring and then simmer for 10-15 minutes. Stir in the fresh parsley.

Spoon the bean mixture into a baking dish then sprinkle over the bread crumbs.

Bake uncovered for 15 minutes until the breadcrumbs are crispy and golden, or heat under a hot grill for 4-5 minutes.

Pan Bagnat

fullsizerenderThis is ridiculously delicious, really lovely, flavoursome and satisfying, I was really worn out from being jet lagged and feeling unwell and this perked me right up. Heaven! This recipe is from Gwyneth Paltrow’s “It’s All Easy” and can be made in under 30 minutes.

Makes 4 servings

  • 1 medium baguette (about 16 inches) split lengthwise
  • 2 tablespoons plus 2 teaspoons Dijon mustard
  • 1 large handful of rocket
  • 16oz good quality jarred or canned tuna in olive oil
  • 1/2 cup very thinly sliced red onion
  • 8 anchovies roughly chopped (I HATE anchovies so omitted this)
  • 1 tablespoon plus 1 teaspoon capers
  • 24 pitted nicoise or kalamata olives, cut in half
  • 16 oil packed sun dried tomatoes
  • 16 fresh basil leaves
  • Four 9 minute boiled eggs, sliced
  • Salt and freshly ground black pepper

Spread a thin layer of Dijon mustard on each half of the baguette, then layer in the remaining ingredients, starting with rocket at the bottom and finishing with the sliced eggs at the top. Season the eggs with salt and pepper and press firmly to compress the sandwich. This can be stored in a plastic wrap in the fridge for up to 24 hours.

Black Bean + Guacamole Tacos


This is quite a simple dish and it tastes light and mild. I tried it with and without tabasco sauce as Gwyneth said her kids like it with hot sauce but I really didn’t like it! I think it must be because I don’t like tabasco sauce (I’d never had it before). The recipe is fine, it’s just not as exciting or as amazing as some of the other Gwyneth recipes. This meal is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians and vegans. You’ll find this recipe in Gwyneth Paltrow’s “It’s All Good

Serves 4 (makes 8 tacos)

  • Go-To Black Beans
  • 2 ripe avocados
  • 2 tablespoons minced white onion
  • 3 tablespoons roughly chopped coriander
  • 1 lime
  • Coarse sea salt
  • 8 corn tortillas

Warm the beans on a low heat.

Cut each avocado in half, remove and discard the pits and score the flesh inside the shells. Scoop the avocado into a mixing bowl and mash gently with a fork. Stir in the onion and coriander. Cut the lime in half and squeeze the juice in to taste. Season the guacamole to taste with salt.

Warm a corn tortilla in a pan and serve with a generous swipe of guacamole and a spoonful of beans.