Recipes

Get stuck into meal prep

Get stuck into meal prep

Get stuck into meal prepping by Zoe Hill, www.eatingvegetables.com What if there was one change that you could make that could potentially save you up to hundreds of pounds a month, improve your health and vitality and save you time and effort? That change is meal...

Soaking and Cooking Beans and Legumes

Soaking and Cooking Beans and Legumes

Soaking and Cooking Beans and Legumes by Zoe Hill, www.eatingvegetables.com Most dry beans and legumes, except lentils, mung beans and split peas need to be soaked. This shortens the cooking time, makes them easier to digest. Soaking times will vary depending on the...

Sweet Potato Blondies

Sweet Potato Blondies

Sweet Potato Blondiesby Zoe Hill, www.eatingvegetables.comKeeps for up to a week in a sealed, refrigerated container.Ingredients 300g baked and mashed sweet potato 115g nut or seed butter 2 tbsp maple syrup 2 tbsp coconut flour 1 tsp baking powder (or blitz desiccated...

“Cheeze” Sauce

“Cheeze” Sauce

“Cheeze” Sauceby Zoe Hill, www.eatingvegetables.com Ingredients 1 potato 1 carrot 2 tbsp olive oil 4 tbsp water 1 tsp corn flour 1 1/2 tsp lemon juice 1/4 tsp garlic powder 1/4 tsp onion powder sea salt to taste 1/2 tsp smoked paprika 2 tsp Dijon mustard 1/2 tsp soy...

Creamy-butterbean-dressed Salad

Creamy-butterbean-dressed Salad

Creamy-butterbean-dressed Saladby Zoe Hill, www.eatingvegetables.com Ingredients Dressing 200g well cooked, peeled butterbeans 1 tbsp tahini or nut butter of choice 2 tbsp soy sauce 2 tsp garlic powder 1 tsp onion powder 5 tbsp plant milk 1 tsp Dijon mustard 1 tbsp...

Smokey Mediterranean Vegetables

Smokey Mediterranean Vegetables

Smokey Mediterranean Vegetablesby Zoe Hill, www.eatingvegetables.com This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated.Ingredients Rich and smokey...

Miso Glazed Aubergine

Miso Glazed Aubergine

Miso Glazed Aubergineby Zoe Hill, www.eatingvegetables.com This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated. Tahini is a rich source of healthy fats...

Basic Roast Veggies

Basic Roast Veggies

Basic Roast Veggiesby Zoe Hill, www.eatingvegetables.com This serves 4-6 depending on portion size. This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches, and can be eaten cold or...

Tahini-Roasted Broccoli and Cauliflower

Tahini-Roasted Broccoli and Cauliflower

Tahini-Roasted Broccoli and Cauliflowerby Zoe Hill, www.eatingvegetables.com This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated. Tahini is a rich...

Blanched Vegetables

Blanched Vegetables

Blanched Vegetablesby Zoe Hill, www.eatingvegetables.com Step by Step Instructions Step 1 Bring a large pan of water to the boil and fill a large bowl with cold water and ice.Step 3 Submerge your vegetables in the boiling water for a few minutes until slightly...

Basmati Rice

Basmati Rice

Basmati Rice by Zoe Hill, www.eatingvegetables.com (use 2 servings)Step by Step Instructions Step 1 Rinse your rice well. Cover in water with about 1 inch over the level of the rice and soak for at least 10 minutes. Drain well.Step 2 In large non-stick pan, toast the...

Green lentil and pineapple stew

Green lentil and pineapple stew

Green lentil and pineapple stew From A Kitchen Fairytale by Iida van der Byl-Knoefel, Hammersmith Books, November 2018 Portions 4 Good for: Dinner Time: 30 mins - 1 hour Ingredients 1 cup green lentils, rinsed and soaked overnight if required 5 cups filtered water 1...

Apple crumble

Apple crumble

Apple crumbleFrom A Kitchen Fairytale by Iida van der Byl-Knoefel, Hammersmith Books, November 2018Portions 3-4Good for: Breakfast, Dessert Time: 30 mins - 1 hourIngredientsCrumble: 2 cups rolled oats ½ tsp cinnamon, powdered A dash Himalayan pink salt 2 tsp maple...

Tomato and basil toast

Tomato and basil toast

Tomato and basil toastThis one is so delicious but you must love garlic to appreciate it fully!Portions 1Good for: LunchTime: Less than 30 minsIngredients 2 large slices of whole grain bread 1 clove of garlic 2 large tomatoes A handful of fresh basil leaves A wedge of...

Rice and tofu scramble

Rice and tofu scramble

Rice and tofu scrambleExcellent for using up yesterday’s rice!Portions 2Good for: Lunch, DinnerTime: Less than 30 minsIngredients 2 cups of cooked brown rice 4 tsp capers 300g silken tofu, drained 2 cups of fresh spinach or kale, chopped Black pepper 2 tsp fresh lemon...

Pancakes

Pancakes

PancakesPortions 2Good for: BreakfastTime: Less than 30 minsIngredients 2 ripe bananas 1 cup oats 1 cup plant milk (for example almond or oat milk) 1 tbsp chia seeds – optional but helps binding and adds further goodness Step by Step Instructions Step 1 In a bowl,...

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.