Brown rice and lentil salad

This salad is a good source of slow-releasing protein that will keep your taste buds satisfied and your belly feeling full for longer.

Serves 4


Half a cup of brown rice

Half a cup of puy lentils

150grams tender stem broccoli

200grams peas

150grams feta cheese – chopped into cubes

Mint – handful of leaves shredded

4 tbsp olive oil

2tbsp lemon juice



  • Soak the brown rice and lentils in cold water for 10 minutes, and drain
  • Add a pinch of salt to a saucepan of boiling water and boil the rice and lentils for approx. 15 minutes or until tender and drain
  • Add boiling water to the peas and broccoli and leave covered for 5 minutes or until al dente and then drain
  • When the rice and lentils are cooked add to a bowl with the feta, broccoli, peas and mint
  • Add salt and pepper and add the olive oil and lemon juice and mix through.

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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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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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