This recipe is a wonderful mix of flavours combining plenty of nutrients from the green vegetables and protein from the beans. Inspired by the delicious ‘Green Shakshuka’ recipe by Bosh! but with a few simple changes. Feel free to experiment yourself with whatever greens you have left over in your fridge.
This silky, Watercress Soup is Spring in a bowl. It is simple to make and packed full of nutrients such as vitamin K, magnesium, potassium and calcium. I have given a vegetarian version here but it can be made vegan by omitting the cream or by using a non-dairy substitute. Read more
This Pomegranate Rice recipe is adapted from a breakfast dish we ate at the ashram in India, it is a delicious breakfast but also makes an excellent lunch or light supper as it is savory. It is quick to make if you can get hold of Pohe, or pawa, a flattened rice available from Indian or Asian supermarkets.
If you can’t get Pohe then simply use cooked basmati rice. Likewise, you can substitute the pomegranate for red grapes but it is hard to beat the pomegranate, its ruby seeds ready to burst their sweet-sour crunch among the soft bed of rice. Read more
