Sesame chicken with avocado salsa

Quick and easy, crunchy sesame chicken with a fresh and zesty…

Traditional Mexican Guacamole

his guacamole is great! Whether or not you want it spicy, this…

Guacamole Autentico

Here's the real deal: a guacamole recipe so authentic, you…

GUACAMOLE

GUACAMOLE 3 ripe avocados¾ cup finely chopped…

CLASSIC MEXICAN GUACAMOLE

In a small bowl, mash avocado with a fork (or potato masher)…

Guacamole

In a large bowl place the scooped avocado pulp and lime juice,…

MEXICAN GUACAMOLE

Wash and trim the spring onion and chop the white and light-green…

The Best Authentic Guacamole

Slice the tomatoes in half and throw away the seeds. Dice the…

Best Mexican Guacamole

A recipe that will change your Guacamole standards forever. This…

Guacamole Recipes

Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Green bean salad with mustardy dressing

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Green bean salad with mustardy dressing

Green beans taste delicious simply steamed, but they taste even better charred on a griddle pan and mixed with a mustardy dressing!
Print Recipe
Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g fine green beans trimmed
  • 2 tbsp olive oil
  • 1 echalion shallot finely chopped
  • 2 tsp Dijon mustard
  • 1 1/2 tbsp white wine vinegar
  • a pinch caster sugar
  • to serve mint, parsley or dill

Instructions
 

  • Heat a frying or griddle pan over a very high heat. Toss the green beans with 1 tbsp of the olive oil and season generously. Tip into the pan and cook for 4-5 minutes, turning every now and again, until blistered and cooked through.
  • Meanwhile, whisk together the remaining tbsp of oil, shallot, mustard, vinegar, sugar and 1 tbsp of water with some seasoning.
  • Tip the charred beans onto a serving platter and drizzle over the mustardy dressing. Scatter over the herbs.

Vegan overnight oats

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Vegan overnight oats

All it takes is 10 minutes and four ingredients to make these vegan overnight oats. Finish with grated apple, coconut yogurt and maple syrup
Print Recipe
Total Time 10 mins
Servings 4

Ingredients
  

  • 125 g porridge oats
  • 300 ml apple juice plus a splash (optional)
  • 1 tbsp maple syrup
  • 3 tbsp flame raisins or golden sultanas
  • 2 apples grated
  • 100 g dairy-free coconut yogurt

Instructions
 

  • Mix together the oats, apple juice, maple syrup and raisins. Leave to soak overnight or for at least 1-2 hours.
  • To finish, stir through the grated apple and another splash of apple juice if you want it a bit looser. Divide between bowls and top with a dollop of yogurt and a drizzle of maple syrup.

Vegan fajita bowl with cauli rice

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Vegan fajita bowl with cauli rice

Try this vibrant, nutritious bowl for a well-balanced vegan meal that has less than 200 calories
Print Recipe
Total Time 30 mins
Servings 2
Calories 174 kcal

Ingredients
  

  • olive oil
  • 1 or 2 small red peppers seeded and sliced
  • 1 red onion sliced
  • 1 tbsp chipotle paste
  • 200 g tin chopped tomatoes
  • 1 small cauliflower chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp garlic salt or granules
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp chilli flakes
  • 1/2 small avocado stoned and sliced to serve
  • coriander a few leaves chopped to serve
  • lime wedges to serve

Instructions
 

  • Heat 1 tsp oil and fry the peppers and onions for 10 minutes until soft and lightly golden. Add the chipotle paste, tomatoes and a splash of water. Simmer for 15-20 minutes until the sauce has thickened slightly.
  • For the spiced cauliflower rice, pulse the cauliflower in a food processor until it looks like grains. Toast the cumin in a non-stick frying pan in 1 tsp olive oil, add the garlic salt, paprika, oregano and chilli flakes, and fry for a minute before adding the cauliflower rice. Stir-fry for 4-6 minutes until the cauliflower is tender, and smells a little toasted. Season well with black pepper (and only a little salt if using garlic salt). Divide between bowls. Add the peppers on top, the avocado, and coriander leaves. Serve with lime wedges to squeeze over.