Recipes

Red Lentil Ragù with Spaghetti

Red Lentil Ragù with Spaghetti

Red Lentil Ragù with SpaghettiFrom Rohini Bajekal Nutrition www.rohinibajekal.comServes 2Good for: Lunch, DinnerTime: 10 mins prep 25 mins cookIngredients spaghetti (wholewheat or edamame bean) or gluten free option 1 cup split red lentils 2 tsp vegetable broth (or...

Aubergine curry

Aubergine curry

Aubergine curryby Dr Hayley Tait, author of Health on the Hob. I love the softness that comes to these aubergines; by slowly simmering them they absorb the spicy tomato juices. Delicious. Serves 4-6Good for: LunchDinnerTime: 5-10 mins prep30 mins cook Ingredients 2...

Thai Corn Salad

Thai Corn Salad

Thai corn saladby Dr Hayley Tait, author of Health on the Hob. Serves 4Good for: LunchDinnerTime: 10 min prep 4 mins cook Ingredients 4 corn on the cobs 100g green beans, sliced in half and cut into 3 100g tomatoes 1 large carrot, grated 4 cloves garlic 2 tablespoons...

Sweet corn or cucumber mint raita

Sweet corn or cucumber mint raita

Sweet corn or cucumber mint raitaby Nitu Bajekal. nitubajekal.com Raita as an accompaniment with the rice and chickpea dish is great. Ingredients 1 small can of sweet corn (250 g) -OR- 1/2 cucumber grated 250ml of soya yoghurt 4 tbsp of soya milk 1 tbsp of garden mint...

Chickpea spinach curry

Chickpea spinach curry

Chickpea spinach curryby Nitu Bajekal. nitubajekal.comServes 4Good for: Lunch DinnerIngredients 3 cans of chickpeas (rinse and drain) 2 green chillies slit (and deseeded if you prefer less spicy) 2 tbsp of fresh grated ginger root 1 tbsp of cumin powder 1 tsp of cumin...

Spicy Red Kidney Bean Potato Curry

Spicy Red Kidney Bean Potato Curry

Spicy Red Kidney Bean Potato Curryby Nitu Bajekal. nitubajekal.comServes 4Good for: Lunch DinnerTime: 15 minsIngredients 2 cans of red kidney beans - rinsed 1 can of chopped tomatoes 2 potatoes (boiled or chop fine for quicker cooking) 1 large red onion chopped fine 4...

Tofu vegetable rice

Tofu vegetable rice

Tofu vegetable rice by Nitu Bajekal. nitubajekal.com Serves 4Good for: Lunch DinnerTime: 20 mins Ingredients 2 cups (about 250g) of mixed frozen or fresh veg (beans, peas, carrots, corn) 1 block of tofu cut into small 1cm cubes 1 large red onion 6 medium sized cloves...

Beetroot Rocket (Arugula) salad

Beetroot Rocket (Arugula) salad

Beetroot Rocket (Arugula) saladwith a handful of crushed walnuts and a large dash of balsamic vinegar by Nitu Bajekal. nitubajekal.comIngredients Two large handfuls of rocket leaves 3 Chopped cooked beetroots A handful of crushed walnuts and seeds A large handful of...

Kimchi

Kimchi

Kimchiby Sunny Bouttell. Instagram: livinglifeonplants Website: www.livingonplants.co.uk   Kimchi - your gut will love you for it Fermented foods are rich in beneficial probiotics and have been linked to many health benefits. Adding fermented food to your diet is...

Recipe Books

A Kitchen Fairytale: healing with food by Iida van der Byl-Knoefel

Written by ‘expert-patient’ Iida, who has used the principles of plant-based wholefoods with no added sweeteners, fats or oils to regain her own health, this is a beautifully illustrated, full-colour cookery book that explicitly follows the approach of the Paddison Program for Rheumatoid Arthritis and also provides helps with other autoimmune conditions. It shows how anyone eating according to those principles can do so simply, sustainably and enjoyably – and inclusively so that family and friends can eat the same way whether they have health issues or not. Features include: Forewords by Clint Paddison, founder of the Paddison Program and by Dr Shireen Kassam, Consultant Haematologist, London, UK; Recipes graded for their level of healing; The principles of cooking without added oil (‘steam frying’ etc); 200 superb colour photographs; ‘fairytale’ design.

Karen Lee believes that when you eat well, you live well too. Based on her own experience of dealing with food intolerances and an autoimmune condition, Eat Well Live Well with The Sensitive Foodie is a genuine, practical and humorous guide to choosing a journey to vibrant health by eating great food. With a thorough explanation of the benefits of eating well, this book is a fabulous introduction to healthy plant-based eating – without the hype!This is a book for real people living real lives. With over 100 easy to make, super-tasty healthy recipes, each dish is packed with flavour and nutrients, so not only will your taste-buds and body be happy, you’ll feel fantastic and look great too. Best of all, these recipes are easy to shop for, simple to cook and budget friendly.

Welcome to my first cook book of delicious, plant based recipes that are quick and easy to prepare, need no fancy ingredients or equipment and fuel a willingness to try something new and exciting.As a Liverpool based GP for the NHS my passion for food and health is embodied in the famous quote “Let food be thy medicine” and my dream of writing a cook book has finally come to fruition to coincide with my own vegan journey. Compassionate cooking is part of preventative, lifestyle medicine as more and more evidence shows the healthful benefits of a plant-based diet. Enriching your diet with these whole-food recipes is a great step towards preventing and reversing obesity, heart disease and diabetes and hopefully you will become as passionate about home-cooking as me. We are all responsible for our health and I will guide you through these recipes step by step to ease the stress. I’m so excited to be sharing my culinary journey with you, enjoy.