Broccoli & Spinach Soup

Broccoli & Spinach Soup 8

When you’ve only got a couple of things left in your fridge before you do your shopping, there aren’t that many things that you can make. This is were a good soup comes into it’s own. A simple soup that you can leave to cook while you’re busy doing other things. A few ingredients and you’re ready to go! Serve with some homemade crusty bread and this soup is a real winner πŸ™‚

Broccoli & Spinach Soup 10

Broccoli & Spinach Soup 9

Preparation Time: 10 Minutes
Cooking Time: 90 Minutes
Serves: 4
Calories Per Serving: 177 Cals


  • 550g/1lb 3oz Broccoli, chopped into small florets
  • 50g/2oz Baby Spinach
  • 4 Celery Stalks, thinly sliced
  • 2 Onions, diced
  • 4 Cloves of Garlic, finely chopped
  • 2l of Water
  • 3 Tbsp Olive Oil
  • 1 tsp Salt


  • Heat the oil up in a large pan over a low-medium heat
  • Add the onion and celery to the hot oil and saute for about 10 minutes, stirring occasionally
  • Add the garlic to the pan and saute for a further 5 minutes
  • Add the Broccoli and cook for a further 5 minutes
  • Pour the water into the pan and let the vegetables simmer for about 50 minutes over a low heat
  • Once the vegetables are nice and tender take the pan off the heat and blend the vegetables until smooth. You can either use a hand blender directly in the pan or a blend in batches in a food processor
  • Once the soup is smooth add the uncooked baby spinach and blend again until smooth
  • Taste the soup and decide if you want to add any salt or not
  • You can now either put the pan back on the stove and heat through to serve immediately, or store the soup in an airtight container in the fridge.
  • You can also freeze this soup if you wish

Red Berry Smoothie

Berry Smoothie 6

When I’m having a busy day and I can’t seem to find the time to grab breakfast or have a bite to eat for lunch, I think smoothies are perfect. They’re quick to make, filling, delicious and full of yummy vitamin packed whole foods.

There are so many recipes out there for smoothies, but that’s because the combination of ingredients is endless! From simple two ingredient mixes, to mega packed concoctions that have been lovingly created. I’m hoping over time to have a mixture of smoothies on this blog, ranging from both ends of the spectrum and everywhere in between. Here is my first offering, I hope you enjoy as much as I do πŸ™‚

Berry Smoothie 1

Berry Smoothie 2

Preparation time: 5-10 minutes
Cooking Time: 0
Serves: 1
Calories per serving: 209


  • 2 Cups/220g/7.5oz Frozen Mixed Berries (Frozen Weight)
  • 3 Cups/60g/2oz Baby Spinach
  • 1 Cup/190ml Water
  • 1 Banana
  • 1 tsp Agave Nectar (optional)


  • Use the berries straight from the freezer. I used a mix of Strawberries, Blackberries, Cherries and Raspberries, but any mix will work. Just make sure there are no other added ingredients, it should be just 100% fruit
  • Add the berries and the water to a blender or smoothie maker and blend until smooth
  • Roughly chop the banana and add this along with the spinach and blend this with the berry mixture until smooth
  • At this point taste the smoothie and decide if you need it to be any sweeter. I added a tsp of Agave Nectar to sweeten it up, but you don’t need to add this if you don’t want
  • Pour into a glass and enjoy πŸ™‚
  • Because of the frozen berries in this recipe this is the perfect smoothie to take to work or to take out and about with you as it stays nice and cold even out of a fridge

Mustard Dressing

Mustard Dressing 3

A good salad dressing can transform even the most dull salad into something special. That is why I am experimenting with a lot of different dressings and sauces at the minute. Once I have my dressings perfected I will be posting their recipes. Here is the first one, a mix of sweet and tangy and a little bit creamy πŸ™‚

Everyone has their own personal tastes when it comes to dressings. Whether you like creamy, thick, tangy, smooth, it’s a very personal choice. Play around with the ingredients and see what you prefer. You could add more oil for a milder taste and a thinner sauce, or you could add various herbs to make different tastes, it’s all about experimenting. Have fun and enjoy πŸ™‚

Mustard Dressing 2

Preparation time: 5 minutes
Cooking time: 0
Serves: Various
Calories per Tbsp (15g): 61


  • 2 tbsp Wholegrain Mustard
  • 2 tbsp Vegan Mayo (“Veganaise”)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Tbsp Agave Nectar


  • Mix together all of the ingredients in a small dish.
  • Use straight away or store in an airtight container in the fridge for up to 3 days

Sweet Potato Wedges

Sweet Potato Wedges

While I do try to eat healthy as much as I can,Β there are days where all I want is some good comfort food. Once upon a time I would have headed straight for a bowl of chips, but I now try to find new foods to avoid these. For me, Sweet Potato wedges are a perfect option. Delicious on their own or as an accompaniment to a main meal, they are packed full of nutrients and fibre, plus I don’t feel guilty if my toddlers eat a few of these πŸ™‚

Oil and Spices

Coated Wedges

Sweet Potato Wedges

Sweet Potato Wedges

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
Calories per serving: 241


  • 650g Sweet Potatoes
  • 3 tbsp Olive Oil
  • 3 tsp Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • Pinch of Ground Black Pepper


  • Pre-heat oven to Gas Mark 5/190Β°C/375Β°F
  • Peel and cut the sweet potatoes into chunky wedges
  • Place the wedges into a large roasting tin
  • In a small bowl mix the oil, paprika, ground cumin, garlic powder, salt and pepper#
  • Pour the mixture over the wedges and shake them well to coat thoroughly
  • Spread the wedges into a single layer and place in the oven
  • Bake for 35-40 minutes

Vegan Bechamel (White Sauce)

Vegan Bechamel

Bechamel or white sauce, whether you are vegan or not is such a versatile ingredient to a whole host of recipes, that it is a great little recipe to learn. It’s so simple to make too, you’ll wonder why you ever bought a jar version!

You can really experiment with the type of flour and milk you use, there are a lot of different combinations that create different tastes. This recipe is what I would call “standard” white sauce, perfect for creating lasagna and pasta dishes, and also a delicious base for a faux-cheese sauce πŸ™‚ The key to a successful sauce is to cook slowly, don’t be tempted to turn the heat up too high!

Preparation Time: 3 Minutes
Cooking Time: 15 Minutes
Serves: Various
Calories: 621 per full portion



  • 50g Plain White Flour
  • 50g Vegan Margerine or Butter
  • 500ml Oat Milk
  • Ground Black Pepper


  • Melt the butter in a pan over a low heat
  • Once all of the butter has melted sieve in flour and combine together. This should create a stiff paste
  • Add 1/4 of the milk and mix together with the paste
  • Once most of the milk has been absorbed into the paste add another 1/4 and repeat
  • Keep adding the milk while stirring all of the time
  • Once you have added all of the milk you need to make sure that there are no lumps. If there are keep stirring
  • If you can’t get rid of any lumps you can use a manual hand whisk to mix together
  • Once you have a smooth sauce you will need to keep stirring while the pan is still on the heat to thicken up the sauce
  • The sauce should be still runny enough to slide off a spoon but should be a lot thicker than milk.
  • Once you have the sauce at a consistency you are happy with, add a pinch of black pepper
  • Best used immediately, but this can be stored for up to 3 days in the fridge or can even be frozen

Vegetable Korma


I have finally found a spare few moments to add a recipe. I must admit I’ve been struggling to find the time to add anything to this blog, but that doesn’t mean I aren’t busy coming up with new ideas in the kitchen. Some ideas work and some go straight on the compost! I’ve got quite a collection building that are just sat in different notebooks at the moment, hopefully as my baby gets older and starts to sleep better I will have more time on an evening to dedicate to my passion of creating yummy recipes Β πŸ™‚

Curries are one of my favourite meals, I just love everything about them! The taste, the smell, the textures, the colours, they’re a pleasure for your senses!Β This is a nice mild curry so the full family can enjoy this. My two toddlers both love this one. Although the curry is mild it is so full of flavour, and what could be better than a curry that is good for you!

I like to serve this with Quinoa and Bulgar Wheat, but it goes with anything, rice, cous cous, sweet potato wedges, even pasta!

Vegetable Korma

Preparation Time: 15 Minutes
Cooking Time: 65 Minutes
Serves: 6
Calories Per Serving: 264


  • Β 2 tbsp Vegetable Oil
  • 2 tsp Turmeric
  • 2 tsp Ground Cumin
  • 2 tsp Garam Masala
  • 1.5 tsp Ground Coriander
  • 1 tsp Dried Coriander Leaf
  • 0.5 tsp Salt
  • 4 Garlic Cloves
  • 2 Onions
  • 350g Cauliflower
  • 200g Broccoli
  • 450g Potato
  • 1 Green Pepper
  • 1 Red Pepper
  • 200g Mushrooms
  • 500g Passata
  • 400ml Coconut Milk


  • Cut up all of the vegetables into quite large chunks
  • Add the oil to a large pan and place on a medium heat
  • Add the onions to the pan and gently cook for 2-3 minutes. Do not let the onions start to brown
  • Add the spices, salt and garlic to the pan and cook these through with the onions for a further 5 minutes
  • Add extra oil if you need to
  • Once the spices have been cooked through, add all of the vegetables to the pan and mix through with the spiced onion mix
  • Add the coconut milk and the passata to the pan and mix thoroughly
  • Let the curry simmer for about 60 minutes, or until the vegetables are soft and cooked through
  • This can then be served immediately or can be frozen for a later date

Eager to get back…..

I am now without a laptop for about a month while it is being repaired 😦 I am also moving house in the next week or so, so will be without any internet too!
I’d like to wish everyone a happy new year, and once we are all settled into our new home I hope to be back with a regular posting of new yummy recipes. Beth xx