Cauliflower mash with garlicky greens

Ingredients
Mash
1 medium head cauliflower, trimmed and cut into small florets
2 tbsp olive oil
Salt and pepper to taste

Greens
Four large leaves of swiss chard or kale de-stemmed and sliced into ribbons
1 clove of garlic crushed
2tbsp of olive oil

Method
Bring a large pan of salted water to a boil
Add cauliflower and cook until very tender (takes around 10 minutes)
Whilst the cauliflower is cooking place the garlic and oil into a non stick frying pan and slowly start to cook
As the garlic softens add the greens and and let them soften over a low heat
Drain the cauliflower and put back into the pan
Add oil and milk and mash till soft – towards the end you can beat it with a wooden spoon to get a soft creamy texture
Season with salt and pepper
Ladle the mash onto a plate and gentle place the greens ontop. Pour over any additional garlicky oil and finish with a squeeze of lemon and a sprinkle of pepper

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Chia Parfait

Ingredients
1/2 cup oats
1/2 cup chia
1 cup frozen berries
2 cups almond milk
2 dates

Method
Place all the ingredients into a blender and mix for 2 minutes
Pour into a container and leave overnight (or for two hours)
Stir in some fresh chopped berries and nuts
Enjoy

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Nordic cabbage salad

Ingredients
8 brussels sprouts
1 large handful stemmed kale
2 slices red cabbage
30g chopped hazelnuts
1 grated apple

For the dressing:
2 tbsp tahini
1 tbsp honey
1 tsp lemon juice
1 tbsp water
salt & pepper

Method
Finely slice the brussels sprouts and red cabbage
Tear the kale and add to the other cabbages, along with the apple and the chopped hazelnuts
In a separate bowl whisk the tahini, honey, lemon juice, water and seasoning
Pour over the cabbage and massage in with your hands
Enjoy

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Vegan cashew milkshake

Ingredients
2 dates
1/2 cup cashews
1 cup smashed ice cubes
1/2 cup almond milk
Seeds from 1/2 vanilla pod (or a splash of vanilla extract)

Method
Scrape the seeds from the vanilla pod into the blender jug
Add all the ingredients to a powerful blender and blend well for 5 minutes until you have a thick, creamy milkshake
Enjoy

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Kale and courgette buckwheat pasta

Ingredients (2 large portions)
100g kale
2 courgettes
Juice and zest of 2 lemons
1 tbsp ground pepper
3 tbsp olive oil
100g buckwheat pasta

Method
Place your pasta into a large pan of boiling slightly salted water
Bring to the boil and simmer for 8minutes (or according to the packet)
Whilst the pasta cooks, wash and tear up your kale
Place it into a large bowl with the lemon juice and zest, the pepper and the oil
Massage the dressing into the kale for a minute to help soften the kale
Using the julienne peeler, peel the outer sections of the courgettes and place into the bowl with the kale (its best to chop the strands up a little to make them easier to eat)
Once the pasta is al dente, drain and scald with boiling water
Add to the bowl with the greens and toss everything together well

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