Hawaiian poke – pronounced poh-kay – are wonderfully quick and easy to throw together when you’re in the mood for an Asian inspired dish or sushi but don’t have time to fuss around rolling it up. A combination of fresh fish, avocado and shredded vegetables combine in a bowl seasoned with a combination of toasted sesame seeds and nori known as Furikake this is a delicious salty and crunchy meal in a bowl.
This delicious Middle Eastern dish is fresh and zingy with the addition of preserved and fresh lemon. Using quinoa keeps this gluten free while adding plenty of protein and fibre …
Rich, thick and warming, this soup has a lovely, velvety texture. Perfect for chilly winter days, it’s inexpensive, quick to make and perfect either for a light supper or filling lunch at work or school.
One of the quickest healthy suppers there is, baking fish in a parcel with flavourful leeks and herbs, really maximises flavour. If sole is elusive, this recipe also works well …
Sweet leeks are a heavenly partner to lamb and in this simple casserole, you only have a handful of ingredients to prepare before the dish goes into the oven to cook quietly on its own. If possible, make it the day before you plan to eat, giving the flavours time to develop.
There is no doubt that leek juice is an acquired taste so do not add too much the first time you try this! Leeks are very rich in sulphur, and therefore great for detoxing, and hugely strong flavour (they will make your eyes water too)! Be sure to juice them with something sweet to counteract the strong flavour. Coriander is rich in vitamins and minerals, and adds a wonderful earthy flavour to this juice.
This is my favourite healthy soup which proves that diets don’t have to be boring! It’s rich, thick and creamy soup, inspired by a visit to San Francisco. To reduce …
This is dish is so easy to make that even if we had the hordes of the un-dead banging at the windows, we’d still have time to make something gorgeous …
This soup is a wonderfully contemporary take on the classic leek and potato soup. Swapping out the potato for the cauliflower reduces the carbs but keeps it just as creamy. The lemongrass adds the most incredible fresh zingy taste. This soup is stunning served warm and spicy or can be served chilled in the summer
I’m a real soup lover and none are complete without the addition of leeks. However, rather than just using leeks as a background flavour, I really want to bring it to life, and pair it with ingredients it really loves. Parsnips have a natural sweetness that work perfectly with the mellow flavour of leeks and chestnuts add a creaminess that nothing else will. This is the perfect winter soup that will keep you feeling warm and full all through the day.
