Recipes

Apple and Date Squares

Apple and Date Squares

Apple and Date squaresby Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Makes 9-12 portionsGood for: SnacksIngredients 100g / 2/3 cup dates,...

Roasted Squash Tart

Roasted Squash Tart

Roasted Squash Tart by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Serves 6-8Good for: Lunch DinnerIngredientsPastry: 150g / 1 1⁄2 cups oats...

Lentil Shepherd’s Pie

Lentil Shepherd’s Pie

Lentil Shepherd’s Pieby Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Serves 4-6Good for: Lunch DinnerIngredientsFilling: 100 grams green or black...

Dairy free ‘parmesan’

Dairy free ‘parmesan’

Dairy-free ‘Parmesan’ by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Serves 10-12Good for: Italian dishesIngredients 75g / 1⁄2 cup cashew nuts...

Seedy Crackers

Seedy Crackers

Seedy Crackersby Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Makes 25-30 crackersGood for: SnacksIngredients 90g / 1 cup sunflower seeds 80g / 1...

Spelt banana and walnut muffins

Spelt banana and walnut muffins

Spelt banana and walnut muffinsfrom Rohini Bajekal Nutrition www.rohinibajekal.com  Portions 8Good for: Breakfast/snack/dessertTime: 45 minsIngredients 3.5 medium bananas mashed 3 tbsp plant-based milk ½ tsp cinnamon powder 2 tsp apple cider vinegar 1 cup spelt...

Asian Salad

Asian Salad

Asian Saladby Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Serves 6Good for: Lunch, DinnerIngredientsCrumble: 2 cups rolled oats ½ tsp cinnamon,...

Oat Milk

Oat Milk

Oat Milk From Plant Milk Power: Delicious, nutritious and easy recipes to nourish your soul by Aparna Prinja and Shital ShahServes 1Makes: 300ml Time: 10 mins plus overnight soaking Oats are an ancient cereal grain with an impressive range of health benefits. Oat...

Cashew Nut Milk

Cashew Nut Milk

Cashew Nut MilkFrom Plant Milk Power: Delicious, nutritious and easy recipes to nourish your soul by Aparna Prinja and Shital ShahServes 1Makes: 245mlTime: 5 mins plusovernight soakingCashews make a delicious cream-coloured milk. Alternatively, you can delight in the...

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.comIngredients 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...

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.