Moroccan roasted root vegetables

This Moroccan roasted root vegetable dish is delicious, healthy and filling.

Serves 4


3 x Beetroot – peeled and cut into cubes

3 x Carrots – peeled and cut into chunks

2 x Red onion – peeled and quartered with the stem on so they stay intact

4 x Garlic cloves – lightly pressed (skin on)

1 can chickpeas – drained and spiced with cumin, paprika and cayenne pepper

1 x tsp ground cumin

½ tsp smoked paprika

½ tsp paprika

¼ tsp cayenne pepper

2 x Bay leaves

Olive oil

Balsamic vinegar

Feta to sprinkle over the top

Couscous – cooked as per packet instructions

Rocket – to scatter over the vegetables


  • Pre-heat the oven to 200 °C
  • Roast the beetroot, carrots and red onion on a baking tray with olive oil and balsamic vinegar, stirring occasionally until cooked
  • Add the tin of chickpeas, and garlic cloves, stir and cook until the chickpeas are warmed through and the garlic cloves are soft
  • In the mean-time cook the couscous as per packet instructions
  • Serve the couscous topped with the roasted vegetables and chickpea mix and scatter over some rocket leaves and sprinkle over some feta
  • Serve with olive oil and balsamic vinegar on the side and maybe some fresh ciabatta bread?

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Spanakopita with Salad

This delicious Greek spinach and feta filo pastry pie will leave you wanting more.

Serves 4


Large knob of butter

2 red onions, halved and sliced

2 cloves of garlic, crushed

500g spinach washed

2 spring onions, finely chopped

2 tsp fresh chopped parsley

2 tsp fresh chopped dill

A pinch of grated nutmeg

200g feta cheese, crumbled

2 eggs, beaten

4 large sheets filo pastry

2 tbsp olive oil

Salt and pepper to taste


  • Pre-heat the oven to 200 degrees C.
  • Start by melting the butter in a frying pan and sauté the onions on a medium heat until soft and starting to colour
  • Add the garlic and cook for a couple of minutes and leave the mix aside
  • In a saucepan add the spinach in batches on a medium heat and cook until wilted. Add a bit of butter so it doesn’t burn
  • Set the spinach aside to cool and then squeeze out all the moisture from it and add to the onion/garlic mix
  • In a separate bowl, mix the nutmeg, feta, eggs, spring onion, parsley, dill and seasoning and add to the spinach mix
  • Use a non-stick round baking dish around 25cm in diameter and add the filo sheets one by one brushing them with olive oil and letting the excess hang over the sides.
  • Once this is completed, add the spanakopita filling and fold over the excess filo sheets to cover it
  • Brush the top of the spinach pie with olive oil and score with a sharp knife
  • Bake in a preheated oven for 30 minutes until the filo pastry is crisp and golden
  • Let it cool down and serve with a delicious Greek salad on the side.

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Puttanesca Spaghetti

Serve up this tasty, healthy bowl of Puttanesca Spaghetti and impress your friends.

Serves 2


6 anchovies – finely chopped

2 cloves garlic – finely chopped

1 handful capers – chopped

1 handful Kalamata olives – pitted and chopped

1 tin chopped tomatoes

½ tsp dried chilli flakes

½ tsp dark brown sugar

½ fresh lemon

1 handful fresh parsley


Freshly ground pepper

1 handful of spaghetti


  • In a saucepan, heat boiling water, add a pinch of salt and cook the pasta according to the packet instructions
  • Meanwhile, chop together the anchovies, black olives, capers and garlic and fry in a pan with some of the anchovy oil for about two minutes on a medium heat taking care that the garlic doesn’t burn
  • Add the tinned tomatoes, sugar, chilli flakes and a grinding of pepper (the anchovies will provide the salt)
  • Cook together on a medium heat for around 10 minutes until the tomato sauce reduces slightly
  • When the sauce is finished add a squeeze of lemon juice
  • When the pasta is cooked, drain and return to the saucepan, add the pasta sauce to it and stir through
  • Plate up and top with some fresh parsley and a sprinkling of parmesan
  • Serve with garlic bread and a nice green salad.

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French Sausage Casserole

This French Sausage Casserole is quick and easy to make and tastes delicious.

Serves 2


1 tbsp light olive oil

6 pork sausages

3 slices of streaky bacon – chopped into small bits

2 chopped leeks

2 cloves garlic – finely chopped

2 tins butter beans – drained

250ml chicken stock

250ml dry white wine

Pinch of chilli flakes

Grinding of black pepper

Handful of parsley

Crusty bread


  • Heat up the olive oil in a saucepan and brown the sausages
  • Remove the sausages from the pan and cut into slices
  • In the same pan, fry the chopped bacon bits and then add garlic and leeks and fry until the leeks are soft
  • Add back the sausages, chicken stock, wine, chilli flakes, butter beans and a grinding of pepper
  • Simmer for 10 – 15 minutes until the sausages are cooked through
  • Top with fresh parsley and serve with crusty bread on the side to soak up the juices.

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Powerhouse Breakfast image

This Powerhouse Breakfast will keep you going till lunchtime, no problem!

Serves 2


½ tsp coconut oil or light olive oil

2 slices German rye bread

2 tbsp peanut butter

2 bananas – sliced lengthways in half

2 tsp maple syrup

½ tsp cinnamon


  • Toast the rye bread and spread on the peanut butter
  • Heat the oil in a frying pan and fry the bananas on both sides on a medium heat until they caramelise
  • Add the bananas on top of the rye toast
  • Drizzle with maple syrup and a sprinkle of cinnamon powder.

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Moroccan Spiced Chickpea Wraps image

These vegetarian Moroccan spiced chickpea wraps are healthy, nutritional, tasty and very easy to prepare in about 10 minutes.

Serves 2


1 enchilada wrap per person

1 can chickpeas – drained

½ teaspoon smoked paprika

½ teaspoon paprika

1 teaspoon ground cumin

½ teaspoon cayenne pepper

A grinding of salt & pepper

1 fresh lime cut in quarters

1 avocado – diced, sprinkled with salt, pepper and lime juice

Jalapenos – sliced

4 tablespoons natural yoghurt

A handful of fresh coriander

Cherry tomatoes – cut in half

Cucumber – chopped


Red onion – sliced

1 carrot – peeled and shaved

1 tablespoon olive oil


  • Drain the chickpeas, add the spices, salt & pepper.
  • Prepare the salad.
  • Heat up olive oil in a frying pan and add the chickpeas – cook until the chickpeas are warm and starts to pop, stirring occasionally. After removing them from the heat squeeze out some fresh lime over the chickpeas.
  • Warm up the wraps in a dry pan on a medium heat.
  • Lay the wraps open on a plate and dish up some of the warmed chickpeas.
  • Add some diced avocado, natural yoghurt, jalapenos and coriander on top.
  • Serve with a side salad of tomatoes, cucumber, lettuce and red onion.

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