Green Smoothie Sessions: The Anti- Oxidants

Tags

anti oxidant, blueberries, cherries, clean eating, compassionate, cranberry, flu, fruit, gluten free vegan, green smoothie, green smoothie sessions, green tea, healthy, lacuma, maca, medicine, minerals, nutrition, raw, rawvegan, red cabbage, spinach, superfoods, vegan, vegetables, vegetarian, vitamins

Woah, so i finally “caught” the flu. I say caught but i read somewhere that we create the environment in our bodies in which we become susceptible to illness.

I was thinking that i was doing pretty well, eating mostly raw, fuelling myself with clean, fresh fruits and vegetables. So i turned my gaze inwards- was this flu the result of some detoxication process my body was going under? Was it that i’d been running with all pistons fired for too long, ignoring the signals my body was sending? Was it that i’d let stress consume me so much that it manifested itself into a physical illness?

Probably all of the above, but as awful as i felt on Monday, i was actually pleased that the flu had taken hold. Pleased you got the flu? Really? Yup, it meant that i could no longer go on ignoring my lifestyle, no longer ignore my body. I really have to start listening. Start taking care of and showing my body more love. So i have.

I started by making an insanely fiery version of my Sunshine Tonic- as in a fists worth of fresh grated ginger and a whole chilli! i also added a few cloves as they work as an anesthetic. My word was that one powerful potion! I instantly felt my mouth/ throat/ chest lighten and yes, slightly numb.

Next i ran a super hot bath with a tablespoon of both Epsom Salts and Bicarbonate of Soda. These two ingredients draw out toxins from the body and ease muscular aches. I totally recommend these baths when your feeling ill/ after exercise or just once a week as a good detox.

In terms of food i’ve been adding fresh garlic, chilli and ginger to absolutely everything. Not only are these anti bacterial, they also aid digestion meaning you’ll flush out even more toxins.

Now on to the smoothie. They are the perfect thing to have a big supply of when you’re under the weather, quick to make and easy to sip at (which was about all i could do). I wanted mine crammed full of cleansing, bacteria fighting goodness and so with a bit of research i threw the following beauties together. The real punch came from the green tea- so, so good for you and the caffeine is good for perking you up. I simply poured freshly boiled water over two tablespoons of tea and left the mixture to infuse and cool for 30 minutes.

(Makes roughly 1.5 litres)

• 1 litre Green Tea
• 1/4 cup Oats (soaked in 2 cup water for 30 mins)
• 2 cups Red Cabbage, roughly chopped
• 2 handfuls Spinach
• 1 Banana
• 1 Red Apple
• 1 Orange, peeled
• 1/2 cup Blueberries
• 1/4 cup Cherries
• 1/4 cup Cranberries
• 1 tbsp Maca Powder
• 1 tbsp Lacuma Powder

1. Blend everything in stages until smooth
2. Top with Goji berries, hemp hearts, kiwi etc

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Sweet Potato Boats ẃ Saffron Cream

Tags

bakes, chipotle, comfort food, gluten- free, glutenfreevegan, miso, orange, roasted chickpeas, saffron cream, spinach, sweet potato, tahini, vegan, vegetarian

What’s your favourite comfort food? You know, the dish you dream of all the way through a long and dreary day? What dish keeps you motivated on a long hike? Keeps you pushing on through the worst of days, knowing that deliciousness is awaiting your return home?

I was trawling through old photos of dishes last night and was struck by this one- unusually for me, beautifully presented and i knew immediately that this had to be my next post.

Added to that, i wanted to share one our less elaborate creations. It comes naturally to me to play in the kitchen but i know the end results can be overwhelming when you guys are looking for supper inspiration. This recipe is basically a humble baked sweet potato, but of course i had to jazz it up with some interesting textures and flavours. I know, i just can’t help myself.

The spicy, crunchy roasted chickpeas are the perfect antidote to the sweet and smooth potato and then theres the saffron cream- oh my goodness is it not just the most luxurious, earthy and satisfying delight you could ever drizzle over any dish. Ever. I can’t really believe i let this guy slip. Velvety and fresh. The stuff dreams are made. Well, my dreams anyway.

Aside from the oven time, this is a pretty quick dish to throw together, and you could totally roast everything in the same tin to save hassle. If you don’t have saffron then turmeric would equally work as well.

(Serves 2)

• 2 medium Sweet Potatoes

• 1 1/2 cups cooked Chickpeas
• 1/2 tsp Chipotle
• 1/4 tsp Sea Salt
• 1 tbsp Coconut Oil, melted

• 2 tbsp Tahini
• juice of 1/2 an Orange
• 1 tsp Miso
• pinch of Saffron (about 4 strands)
• 2-4 tbsp Water (depending on desired consistency)

1. Heat your oven to 180c
2. Mix the saffron with the orange juice and set aside to infuse
3. Pop the potatoes into a roasting tin and bake for 40 minutes, or until tender
4. Meanwhile, toss the chickpeas in the oil, chipotle and salt, mix to coat thoroughly, set aside
5. Once the potatoes have been roasting for 25 minutes, pour the chickpeas around the bottom of the tin (or cook in a separate tin)
6. Keep an eye on them and stir frequently to make sure they don’t burn (cooking for about 15 minutes)
7. Now add the saffron/ orange mix with the remaining ingredients to a blender and blitz until smooth, adding water in stages until you reach the level of viscosity your happy with.
8. To serve, carefully cut the sweet potatoes in half, drizzle a little cream over them, arrange spinach leaves next, then pop your chickpeas on top, finishing with as much cream drizzled over as you desire.

Green Smoothie Sessions: Muscle Repair

Tags

energy, frequency, fruit, gluten- free, green smoothies, high vibrational food, kale, muscle repair, nourish, raw, raw vegan, seeds, spinach, superfoods, vegan, vegetables, vegetarian, vibrating

We had a great conversation and in fact, a great dinner party on Saturday night. Friends gathered from near and far, some acquainted, others meeting for the first time and during our discussions i took a step back to appreciate it all. Everyone seemed to gel together, the politeness was beautiful as opposed to awkward, everyone giving everyone else their time to speak, reflect and share. At least, that was my feeling on the evening.

The topic turned to vibrations- as in that thing that everything gives off. I like to call it life force. What was discussed has stayed with me every moment since and when thinking of what to share with you today it seemed like it couldn’t be more fitting. I suppose that’s why i love raw food and specifically these beautiful green smoothies i’ve been hyping up. They are the culinary embodiment of that idea- real, living food. Full of alive, active enzymes. I don’t advocate an entirely raw lifestyle by any stretch but i try to fit in as much of it as possible. Raw food has a life force that vibrates at an extremely high frequency- literally, high vibing its way around your body. What could be better? Feeding your incredible, precious cells with such positive nourishment- it can’t help but make you feel good.

So, to get these smoothie sessions off on the right foot, i present number one: the muscle repair. I lead a pretty active lifestyle (that maybe a tad of an understatement) but yes, i visit the gym 5 days a week, walk as much as i can, generally flitter about like the busy B i am. Sometimes my wee body sends a very clear message that it would like a little extra help keeping up with my day to day goings on and this smoothie is the perfect medicine. Full, full, full of protein, omegas, healthy fats, iron, basically, all kinds of goodness. Goodness that helps cells repair, restore and build up. Turmeric has anti- inflammatory properties- perfect for achy muscles and cinnamon has heaps of health properties and reputably reduces cholesterol. Pretty rad for a humble glass of glorious greens.

Makes 1 litre.

• 2 packed cups Spinach
• 1 cup packed Kale
• 2 Apples, cored
• 1 Banana
• 2 tbsp Tahini
• 1 tbsp Maca Powder
• 1 tsp Cinnamon
• 1/2 tsp Turmeric
• 1 tbsp Hemp Seeds
• 1 tbsp Flax Seeds
• 1/2 tbsp Chia Seeds
• 2-4 cups Water (depending on your desired consistency)

(If you need an even bigger hit of muscle loving goodness, may i suggest adding half an avocado and using a nice, fresh nut milk in place of water.)

1. Add 2 cups of water to a blender and blitz ingredients in stages until very smooth
2. If i’m having a smoothie bowl i’ll stick to 2 cups water but if i’m on the go i’ll up the water and transfer to a large bottle
3. I like to top my smoothie bowl with additional dried and fresh fruits, seeds, coconut flakes and goji berries
4. Keep in the fridge for up to 3 days

Autumn Rolls…

Tags

autumn, autumn rolls, celery leaves, coconut oil, gluten- free, olives, rice wrappers, sage, spinach, squash, sumac, vegan, vegetarian, weather

Autumn, i love you.

I don’t mind the shorter days, the crappy weather and the lack of sunlight. No, this year, i embrace you fully. Instead of longing for summer i delight in the way the street lights twinkle in the twilight. The cool mornings where hot coffee becomes even more essential (and thus delicious). The feeling of warmth than radiates from even the thought of returning home, of getting in doors.

This year, i’m ready for you. I have my winter coat (which i willed in to existence and found a charity shop for £8)- i will sew those fallen buttons back on, i will hide in its eternal warmth, even if the collar itches my neck. I will delight in our collection of jumpers- thick, soft and always too large. I will even clean the fireplace and lovingly collect fallen wood with which to stoke the flames. I have amassed enough watercolour paints to entertain me and relinquished any desire to feel the heat of the previous months.

Autumn, i’m yours. May you linger longer than usual, may you stave off winter proper for just that bit extra. I delight in your spectrum of colours, in the rich smells of home cooked foods, wet leaves and chimney smoke, in the bounty of root vegetables you so lovingly bestow upon us.

Autumn, these rolls are for you. If you were a person i would take you on a long cycle in the low afternoon sun, we’d go foraging in muddy streams and thick bramble bushes, then i’d take you home, sit you in front of the fire and feed you these rolls- as a thank you, for being so great.

(Serves 2, Vegan, Gluten Free)

• 8 Rice Wrappers
• Butternut Squash (about a 4″ disk)
• Celery Leaves, handful, torn
• cup Spinach, wilted
• 24 Green Olives, halved
• 16 Sage leaves
• 1 tbsp Sumac
• 2 tbsp Coconut Oil, melted
• scant pinch of Sea Salt

1. Heat your oven to 180c, prepare one (of two) baking trays with parchment,
2. Chop the squash into small chunks, toss in the sumac, salt and 1 tbsp of oil
3. Pop into a roasting tray and bake for 15-20 minutes, until tender, allow to cool slightly
4. Working with one at a time, dip each wrapper in hot water for 5 seconds, transfer to a clean chopping board
5. Lay one sage leaf on one side of the wrapper, spoon a little spinach, a sprinkle of celery leaves and 3 olives on top
6. Next arrange a few of the squash chunks and finish with another sage leaf
7. Wrap (as best you can- they’re pretty fiddly) and place onto the parchment covered oven tray
8. Repeat with the remaining wrappers until you have 8 rolls
9. Brush the remaining oil and sprinkle a little more sumac on top
10. Bake for 20 minutes, or until the edges are crispy
11. I served ours with a simple miso, tomato and thyme dipping sauce…

Breakfast Pizza…

Tags

breakfast, fresh herbs, gluten- free, pizza, seeds, spinach, sunday, tomato, vegan, vegetarian, wine

A surplus of Masa Harina (that’s about to reach its used by date) and a mild hangover equated to one thing on Sunday morning- pizza for breakfast. Fret not my sweets, this one is light and bursting with fresh flavours. Well, what did you except?

The base is simple, quick and crisp. The toppings simple, fresh and light. Yet it still has the ability to turn you from groggy sad face to sated smiley face.

The tomatoes lie on a bed on just wilted spinach, which itself is mottled with handfuls of fresh herbs, loads of them. Fragrant and delicate. There is nothing over-powering to this dish- its clean and bright, and thus is the required effect when you suffering from a touch of Sunday morning wine head.

(Serves 2, Vegan, Gluten free)

• 100g Masa Harina
• 120ml Water
• 1/2 teaspoon of Nigella Seeds
• 1/2 teaspoon of Sea Salt

• 2 large Tomatoes, sliced
• 3 handfuls of Spinach
• 1/2 Red Onion, sliced
• generous handful of fresh Herbs (i went with Marjoram, Sage, Oregano, Basil)
• tablespoon of Seeds, toasted
• tablespoon of Nutritional Yeast (optional)

• 2 cloves of Garlic, minced
• 2 tablespoons of Olive Oil

1. Heat the oven to 180c, line a pizza tray with baking parchment and sprinkle over a wee bit of masa harina
2. Mix the first 4 ingredients in a large bowl, use your hands to create the dough
3. Turn out onto the parchment and lay a large piece of cling film on top
4. Use a rolling pin to get the dough as thin as you can/ to the size of your tray, lay onto your tray and carefully remove the film
5. Now this bits optional but its damn good- combine the garlic and oil in a small cup and drizzle 1/2 of the oil onto the crust
6. Bake for 5 minutes
7. Arrange the spinach onto the base, scatter the herbs, arrange the tomatoes
8. Cover with seeds and yeast (if using) and bake for a further 10 minutes, or until the edges have crisped up

POWER Smoothie…

Tags

beetroot, berries, cabbage, carrot, chorella, dates, figs, gluten- free, goji, maca, minerals, nutrition, power, raw, smoothie, spinach, vegan, vegetarian, vitamins

KAPOW!!!!

Is literally how i feel after just sampling my new smoothie creation. To be very honest the first attempt was pretty disgusting. Not the purple dream i’d envisioned. But in the true spirit of Leith, I persevered and oh boy is this the best way to start your day. I feel positive, motivated, invigorated and powerful.

Get this in your diet.

(Make 4 large glasses, Gluten free, Raw, Vegan- if you omit the Bee Pollen)
Theres a lot going in here, so you can easily adjust to suit your fridge/ pantry. I would advise keeping the beetroot, carrot, cabbage, spinach base though and working from there.

• stalks and leaves of 2 raw Beetroot, washed and chopped
• 1 Carrot, peeled and chopped
• 1 leaf of Red Cabbage
• 2 yellow courgettes (the left over bits from juillienning)
• 1 1/2 Apples, chopped
• 2 handfuls of Spinach, washed
• 1 2inch slice of fresh Pineapple, chopped
• 2 tablespoons of frozen Red Berries
• tablespoon of Goji Berries
• 2 dried Figs
• 1 handful of pitted Dates
• 1 teaspoon of Maca
• 1 teaspoon of Chorella
• 4 cups of Water

1. Put the beetroot, carrot and cabbage in a few cups of water to soak overnight, then transfer this to a blender/ smoothie machine
2. Add the remaining ingredients plus 2 additional cups of water and blend until smooth
3. You can can more water at this stage if its still too thick for your liking
4. Serve with a sprinkle of Bee Pollen (optional)

This smoothie will absolutely set you up for the day. I take a bottle with me for post- gym fuel and it sees me right until dinner time. Full of nutrients, minerals, vitamins, fibre- everything good!

Roasted Tomato & Avocado Tartines…

Tags

avocado, gluten- free, green & leithy, heart chakra, inner peace, joy, lime, love, roast tomato, spinach, tartine, vegan, vegetarian

A very simple but extremely pleasing breakfast for all you lovely folk. Apparently (according to Callum) this dish is more satisfying than a full Scottish?! I’ll let yous be the judge but its definitely one of those breakfasts that celebrate good, simple produce. You can of course, use any bread but this Seaweed, Courgette and Lemon Bundt packs a lot of nutrition and added flavours.

The roasted garlic- avocado mash forms a nutty, creamy basis on which sweet, almost caramelised tomatoes cascade down in heavenly unison. Throw a couple of handfuls of fresh spinach into the mix and you’ve got a fantastic, healthy breakfast/ brunch.

To me this dish speaks largely to the Heart Chakra (given the amount of greenery going on). So, if you’re having some issues with love, joy or inner peace- up your intake of greens. Make yourself this simple but luxurious breakfast, give yourself some credit, feel the love…

(Serves 2, Vegan, Gluten free)

• 1 1/2 ripe Avocados
• 4 cloves of Garlic
• juice of 1/2 a Lime
• 1/2 teaspoon of Olive Oil
• 2 pinches of Sea Salt
• 2 handfuls of Baby Plum Tomatoes
• 4/6 slices of Bread
• 4 handfuls of Spinach
• 1/2 tablespoon of Black Pepper

1. Heat your oven to 180c
2. Pop the tomatoes and garlic in a roasting tray with 1 pinch of salt
3. Bake for 25 minutes, or until the tomatoes have started to blacken
4. Meanwhile, mash the avocados in a bowl with the remaining pinch of salt and the lime juice
5. When the tomatoes are done, remove from the heat but keep the oven on
6. Carefully pop the garlic out of their skins and mash into the avocado
7. Toast your bread and spread the avocado onto it
8. Lay the spinach on your plates, add the toast, top with the tomatoes and black pepper and pop in the oven for a few minutes

Beet Bourguinon…

Tags

beet bourguinon, beetroot, broccoli, carrots, gluten- free, green kitchen stories, mustard seeds, red wine, spinach, vegan, vegetarian

I lifted this recipe from the lovely folk at Green Kitchen Stories. With a few Green & Leithy alterations it turned out just beautifully. Unctous, rich and heady- the red wine and sage doing a magical dance on the palette, heaps of vegetables to soak up all that delicious juice. You get the picture- a wonderful dish that is both light and wholesome, exactly what our bodies were asking for in light of this “Spring” weather.

You can easily make this ahead of time- the flavours will develop even more and then it would just need heating up. Saying that, once you’ve prepared all the vegetables its just a case of sautéing the onions, celery, leek, garlic and mushrooms, then throwing everything else in the pot and waiting for the goodness to work its magic.

(Serves 4, Vegan, Gluten- free)

•  1 1/2 raw Beetroot, peeled and cubed
• 1 small Leek, sliced
• 1 Red Onion, diced
• 1 large stalk of Celery, sliced
• 3 cloves of Garlic, minced
• 5 Mushrooms, sliced
• 2 small Carrots, sliced
• 1/3 Broccoli, torn into small chunks
• 3 handful of Spinach
• 500ml Stock
• 1 cup of Red Wine
• 1 teaspoon of Dijon Mustard
• 1 teaspoon of Mustard Seeds
• 1 teaspoon of Peppercorns, ground
• 1/4 teaspoon of Sea Salt
• 1 tablespoon of Olive Oil

1. Heat the oil in a large, heavy baed pan
2. Add the onion, leek, celery and mushrooms, cook for 5 minute on a medium heat
3. Add the seasoning, garlic and mushrooms and cook for 5 minutes
4. Add all the other ingredients, except the spinach and bring to the boil
5. Reduce to a gentle simmer and cook for 20- 30 minutes until the liquid has reduced by 1/3
6. In the last couple of minutes, stir in the spinach and turn off the heat when its just wilted.

Sweet Potato Dosa Masala…

Tags

chutney, coconut, coriander, dosa, fenugreek, gluten- free, lime, masala, mint, mustard seeds, onion, saag aloo, spinach, sweet potato, tumeric, vegan, vegetarian

… why have i only just met you Dosa? You beautiful, delicious wonderful thing you! Traditionally gluten- free and vegan these wonderful light pancakes can be filled with a whole range of delicacies. I aimed to go traditional with Sweet Potato Masala but i guess it turned out more like Saag Aloo in that i substituted the dhal for spinach (as i felt there was enough dhal from the batter). You are meant to let the batter ferment over night which i somehow managed to overlook whilst i was preparing this dish. So i can’t really say what the difference would be, what i can say it that our Dosa turned out perfectly- light, soft and delicate. I served these alongside a cool Coconut and Mint chutney and a hot Lime and Onion chutney, and of course, plenty of fresh, raw salad.

Dosa:
(Makes 5, Vegan, Gluten- free)

• 1/2 cup of Brown Rice
• 1/3 cup of Dhal
• 4 tablespoons of water + water for soaking
• 1 tablespoon of Oil + extra for cooking
• 1 small Chilli
• 1/2 Onion (1/4 for batter, 1/4 wedge for applying oil to pan)

1. Soak the rice and dhal separately for at least 6 hours, drain and rinse well
2. Add the rice, half the oil, chilli, onion and half the water to blender and pulse until very smooth (can take up to 6 minutes)
3. Repeat with the dhal, then combine both in a bowl
4. Add more water as you need to, one tablespoon at a time, until you have a runny batter
5. Cover and leave overnight to ferment
6. Heat a skillet until very hot, pour a small amount of oil on the onion wedge and smear onto your pan
7. Add two ladles of batter to the pan and use the ladle (or a crepe roller thing) to spread the batter into a large, thin circle
8. Cook until bubbles appear and you can see that batter is heating through (about 1 minute), flip and cook on the other side for 1 minute

Saag Aloo Masala:

• 2 Sweet Potatoes, peeled and chopped into cubes
• 4 handfuls of Spinach
• 1/2 Onion, sliced
• 2 cloves of Garlic, minced
• 1 small Chilli, finely chopped
• 1/3 bunch fresh Coriander
• 1 teaspoon of Mustard Seeds
• 1 1/2 teaspoons of Tumeric
• 1 tablespoon of Fenugreek Leaves
• 1/2 teaspoon of Sea Salt
• 1 tablespoon of Oil

1. Pop the potatoes in a small pan and cover with fresh water
2. Bring to the boil, reduce the heat slightly and cook for 12 minutes, or until soft, drain
3. Heat the oil in a skillet and add the spices, onion and chilli, cook for 4 minutes
4. Add the garlic, potatoes and salt and cook for 5 minutes, stirring carefully so you don’t mush the potatoes
5. Add the coriander and spinach and cook until just wilted, transfer to a bowl
6. Wipe your skillet and heat again, add two dosa at a time (half of each will hang over the edge) add two spoonfuls of masala and fold over the dosa, press down gently and heat for 1 minute, repeat until all dosa are cooked

Cool Coconut & Mint Chutney:

• 1/2 cup of Coconut cooked flesh
• handful of Mint leaves
• teaspoon of Nigella Seeds

1. Pop everything in a blender and pulse for 2 minutes
2. Transfer to a bowl

Hot Lime & Onion Chutney:

• 1 Red Onion, sliced
• zest and flesh of 1 Lime (save the skin also)
• 1 teaspoon of Oil
• 1 tablespoon of Balsamic Vinegar
• 1 tablespoon of unprocessed sugar

1. Heat the oil in a small, heavy based pan
2. Add the onion and lime and cook for 5 minutes until soft
3. Add the vinegar and sugar and cook until syrupy.

Moroccan Bean Stew & Polenta Crusted Sweet Potatoes Sticks…

Tags

aubergine, bean stew, cardamon, carrots, cinnamon, cloves, courgette, dates, gluten- free, moroccan, nut-free, pear, preserved lemon, spices, spinach, tomato, vegan, vegetables, vegetarian

Picking up my obsession for all things Polenta encrusted- Sweet Potato Sticks. Not chips, because they’re not fried, not chips because they involved minimal amounts of fat (1 tablespoon of Olive Oil), not chips because Sweet Potatoes actually have nutritional content and are good for you. Case closed.

To accompany said sticks i went all out- a Becci Special: absolutely loads of good things in a pot. Full of flavours, full of fruits and vegetables, full of beans (quite literally). A Moroccan accented stew with special guest appearances from: Dates, Preserved Lemons and even, fresh Pears. There is quite an exhaustive list of ingredients that make up the stew but i’ll let you work with whats available. Once you have the spice mix you can pretty much use whats to hand, although i would encourage the use of fruits, they add sweet/ sour notes that really make this dish what it is. If you don’t have any preserved Lemons i reckon you’d be fine with the zest and juice of a fresh one.

(Serves 4, Vegan, Gluten- free, Nut- free)

Moroccan Spice Mix:

• tablespoon of Cinnamon Bark
• 2 Cardamon Pods
• 4 Cloves
• 6 Peppercorns
• 1/2 a Star Anise
• 1/2 teaspoon ground Ginger
• 1/4 teaspoon grated Nutmeg

1. Heat all the spices in a small pan on a low heat
2. Once they start to smoke a wee bit and release their fragrance, remove from the heat
3. Bash in a pestle and mortar until very fine

Polenta Encrusted Sweet Potato Sticks:

• 1 1/2 Sweet Potatoes
• 1 tablespoon of Olive Oil
• 1 1/2 tablespoons of Polenta
• 1 teaspoon of Fennel Seeds
• 1/2 teaspoon of Sea Salt
• 1/2 teaspoon of Chilli Flakes

1. Cut the sweet potatoes lengthways into sticks, about 1cm wide, pop into a measuring jug
2. Pour over the oil and seasonings, cover and shake to coat well
3. Add the polenta, cover and shake again
4. Allow to infuse for up 1 hour
5. Heat your oven to 180c, spread the sticks out on a baking so they are on one layer
6. Bake for 25 minutes until golden and crispy

Moroccan Bean Stew:

• 1/2 Red Onion
• 1 stick of Celery
• 1/2 a Red Chilli
• 1 thumb of Ginger
• 3 cloves of Garlic
• cup of cooked mixed Beans
• 1/4 Aubergine
• 1/2 Courgette
• 1 Carrot
• handful of Red Cabbage
• handful of Spinach 
• handful of Dates
• 1 Pear
• 1/4 Preserved Lemon
• 10 Plum Tomatoes
• 200ml Water
• 1 tablespoon of Olive Oil

1. Roughly chop all the vegetables and roughly chop the fruit but make them a wee bit smaller than the veg
2. Heat the oil in a large pan on a medium heat
3. Add the onion, celery, ginger and chilli and cook for 5 minutes
4. Add the garlic, beans, aubergine, carrots, cabbage and courgettes, cook for 4 minutes
5. Add all the other ingredients except the spinach and bring to a boil
6. Add 1 1/2 tablespoons of Spice mix and cook for 4 minutes before reducing to a simmer, cook for 20 minutes
7. Add the spinach and cook for a further 4 minutes
   

   what better vegan approval than from the Earl Grey?!