Sweetened with just bananas and a little honey, this granola tastes amazing with yoghurt/kefir and some fresh berries. The nuts and seeds provide lots of lovely fats, protein and fibre alongside the complex carbs from the oats to help keep you feeling fuller for longer.

You can use up any left over veggies you have lying around to make this. I prefer making this in a loaf tin but you can also make them into muffins. Simply divide the mixture into muffin cases instead. A great recipe for breakfast, lunch or dinner!

Bring a spicy boost to your day with these delicious Ginger Energy Balls - great for an on-the-go snack.

A simple tasty and nourishing winter dish. The addition of butterbeans adds a little extra fibre and protein to this hearty and warming winter soup. A firm favourite with crusty bread and extra virgin olive oil.

This granola tastes like Christmas in a bowl and will be fuelling my mornings over the next few weeks and probably months too!

A warming an Autumnal soup recipe. The addition of butter beans adds a delightful creamy texture and protein kick. This recipe will get you well on your way to your 30 different plant foods this week. I hope you enjoy!

I love the colours in this recipe and it always reminds me of the start of summer. Rhubarb can be quite tart so feel free to add more maple/honey if you like your compotes quite sweet. This could be a great breakfast, dessert or snack addition and feel free to experiment with different flavours or toppings too!

This also tastes great with purple sprouting broccoli (currently in season) or any other veg for that matter! I make a large amount of the tahini dressing to use on salads or other veggies throughout the week and it lasts in an airtight container in the fridge for a few days. 

I developed this recipe for a client who was looking for a nutritious sweeter snack option and I loved them so much I wanted to share the recipe with you all. Super simple to make and feel free to substitute the nuts, seeds and dried fruit for alternative varieties if you prefer.

Brussels sprouts are part of the cruciferous vegetable family and are a great source of fibre and micronutrients including vitamin C & K. Anchovies are a rich source of protein, omega 3 fatty acids and micronutrients including calcium and zinc. When roasted, they crisp up and effectively disintegrate, adding a wonderful salty taste to the sprouts which surprisingly isn’t too ‘fishy’.

I often get asked for simple savoury snack recipes and have found these to be incredibly popular with clients. They can be eaten on their own or added to salads, soups, stews etc. for extra crunch and flavour.

This is an adaptation of an Anna Jones recipe with a few additions to make it an even more nutritious and balanced meal. Wholegrains are a rich source of fibre (as well as nutrients) and feta adds a little more protein and saltiness which complements the sweetness of the miso perfectly.

My aunt and uncle dropped round some homegrown apples which I immediately made into a compote with pear and grated ginger to add to my breakfasts. I would recommend keeping the skins on for the extra fibre and feel free to incorporate other fruits/spices for added variety. Some people find fruit easier to digest when cooked and ginger has a wonderfully soothing effect on the digestive system.