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Drunken Winter Soup

Drunken Winter Soup

January feels like such a long month – it’s cold and rainy and we no longer have Christmas to look forward to.  At least we can still use the cold weather as an excuse for some hearty meals like casseroles and soups!  This Drunken Winter […]

Quesadillas with ‘Cheese’ Sauce

Quesadillas with ‘Cheese’ Sauce

You don’t need cheese to make a great-tasting quesadilla.  In fact, avoiding the cheese makes this meal a lot healthier and lower in fat.  However, with fresh veg sautéed in a mix of spices and our homemade sauce, you won’t miss out on that cheesy […]

Avocado Pesto Pasta with Sautéed Veg

Avocado Pesto Pasta with Sautéed Veg

Pesto is amazing, there is no denying it, unfortunately a lot of commercial pestos contain cheese, often not even vegetarian.  A great way to get around that is by making your own; we often buy products like pesto and sauces because it’s what we are used to, but making pesto is incredibly simple and that way you have complete freedom to tweak the ingredients in order to get the perfect flavour for you.  Using avocado adds creaminess and richness to the pesto, so you won’t miss the cheese.  Although this recipe is relatively high in fat, this does make up an important part of your diet and the fat from avocados is actually good for you, perhaps just don’t eat them for breakfast, lunch and dinner…

If you give this recipe a try and like it, be sure to have a look at our Roasted Mediterranean Vegetable Pesto as well. 

Avocado Pesto Pasta with Sautéed Veg
Serves 4
Contains; nuts, gluten*
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Ingredients
  1. 500 g pasta*
FOR THE PESTO
  1. 2 ripe avocados
  2. 60 g fresh basil
  3. 1/3 cup pine nuts
  4. 1/3 olive oil
  5. 1/2 garlic clove
  6. salt and pepper to taste
FOR THE SAUTÉED VEG
  1. 1 cup curly-leaf kale
  2. 1 large carrot
  3. 1 large leek
FOR THE TOPPING
  1. fresh cherry tomatoes
  2. dusting of paprika
  3. sprinkle of pine nuts
  4. drizzle of olive oil
Instructions
  1. To make the pesto, combine all of the ingredients in a food processor and pulse until the mixture is a smooth consistency. Set aside until ready to stir into the pasta.
  2. Finely chop the carrots, kale and leek and sauté in a large frying pan with a little oil.
  3. Meanwhile add the pasta to a pan of boiling water.
  4. When the pasta is cooked, drain and remove from the heat. Stir in the sautéed veg and the avocado pesto.
  5. Top with chopped cherry tomatoes, a dusting of paprika, sprinkle of pine nuts and a drizzle of olive oil.
Notes
  1. * Use gluten-free pasta to make this dish GF
Berry Good For You http://www.berry-good-for-you.com/
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Spinach and Kale Pizza Swirls

Spinach and Kale Pizza Swirls

We all like to indulge from time to time, right?  Well pizza happens to be one of the best ways to do just that.  The flavoursome sun-dried tomato and olive filling goes perfectly with the spinach and kale. Wait, spinach and kale?  What better way […]

Chocolate & Peanut Butter French Toast

Chocolate & Peanut Butter French Toast

Sweet, dark chocolate sauce drizzled over crispy French toast with a dusting of icing sugar, dollop of crunchy peanut butter and a topping of chopped peanuts.  There is no debate over the decadence of this dish!  But with Christmas around the corner, who can say […]

Mince Pies

Mince Pies

The epitome of Christmas, the perfect festive snack, the humble mince pie.  This recipe is very easy to veganise, in fact, many shop bought mince pies are already vegan.  But that doesn’t mean it’s not worth making some of your own.  What can beat homemade pies out the oven?

Try our Fruity Mincemeat to go with these!

Mince Pies
Yields 30
Contains: gluten
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Prep Time
45 min
Cook Time
15 min
Prep Time
45 min
Cook Time
15 min
FOR THE PASTRY
  1. 500 g plain flour
  2. 175 g caster sugar
  3. 350 g sunflower
  4. grated peel of 2 oranges
  5. 1/2 orange (juiced)
FOR THE FILLING
  1. 1 jar of mincemeat (most supermarket brands are vegan, just make sure it is vegetable suet)
  2. Or see our Fruity Mincemeat Recipe.
Instructions
  1. Add all of the pastry ingredients to a food processor and pulse until combined. Wrap in cling film and leave to chill in the fridge for 30 minutes.
  2. Preheat the oven to 190 C and transfer the pastry to a floured surface to roll out. Roll out thinly (about 1/3 cm thick), cut out shapes for the base of the pies and place in greased tray. Fill each with mincemeat and place on pastry lids. Cook for 15 minutes until slightly brown on top.
Notes
  1. These will keep in an airtight container for a couple of days. Or you can make the pastry in advance and keep in the fridge for a week.
Berry Good For You http://www.berry-good-for-you.com/
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Fruity Mincemeat

Fruity Mincemeat

Although most shop-bought mincemeat is actually vegan (just make sure it’s vegetable suet), nothing beats homemade. This recipe is packed full of juicy fruit; try this filling with our Mince Pies recipe.  

Moroccan Giant Cous-Cous

Moroccan Giant Cous-Cous

If you haven’t cooked with giant cous-cous yet then this is a must-try!  In this recipe we use a combination of strong spices, like ginger and cinnamon and play with a mixture of sweet and savoury to create an interesting and delicious dish.  This recipe serves […]

Energising Blueberry, Lemon and Ginger Smoothie

Energising Blueberry, Lemon and Ginger Smoothie

Whether it’s instinct or habit – it’s natural to wake up and crave a coffee.  But if you really want to feel energised and ready to take on the day a great – and much healthier – alternative is this Blueberry, Lemon and Ginger Smoothie, bursting with flavour and goodness.  The health benefits of ginger are insane – from easing stomach pains, nausea and digestion problems to helping lower your blood sugar – and this is an incredibly easy way to incorporate it into your diet.  Give it a go!

 

Energising Blueberry, Lemon and Ginger Smoothie
Serves 2
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 apples, chopped - we used Braeburn
  2. 1 banana, peeled and chopped
  3. 1 inch cube of fresh ginger, peeled and minced
  4. 1 lemon, juiced
  5. 1 cup frozen blueberries
  6. 1 cup apple juice
Instructions
  1. Blend all of the ingredients in a blender/smoothie maker and enjoy!
Notes
  1. As lemon and ginger are quite strong flavours, you might want to play around with the amounts to suit your taste!
Berry Good For You http://www.berry-good-for-you.com/
Energising Blueberry, Lemon and Ginger SmoothieEnergising Blueberry, Lemon and Ginger SmoothieEnergising Blueberry, Lemon and Ginger SmoothieEnergising Blueberry, Lemon and Ginger Smoothie

Garlic Dough Sticks with Rosemary Balsamic Oil

Garlic Dough Sticks with Rosemary Balsamic Oil

Who doesn’t love a starter before their main? These garlicky dough sticks are quick to make and you can easily reheat them the next day if you don’t get through them all. Just try not to fill up too much on them, else you won’t […]


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