Amanda loves cooking, but appreciates that not everyone enjoys spending their precious free time in the kitchen. She has been praised for sharing simple, healthy and tasty recipes with her clients, based on whole foods and readily available ingredients. Keep checking the recipe section for updates and let her know which are your favourites!
A fusion of a Mediterranean vegetable, soaked in olive oil, with Japanese-inspired flavours and ingredients, this side dish melts in the mouth and delivers a taste sensation not usually associated with the shiny and beautiful, but sometimes bland aubergine.
A variation on a fish taco recipe, this dish is a colourful taste sensation and a favourite for a casual dinner with friends.
Whatever your health goals or dietary restrictions, a meal of simply cooked oily fish and a pile of green vegetables is sure to hit the mark.
Puy lentils don’t need soaking and can be cooked just like rice, so are a quick and easy source of protein, fibre, vitamins and minerals to add to salads, soups, curries and casseroles.
No need to worry about soggy-bottomed, calorie-laden pastry with this rich and delicious crustless quiche. Perfect with a salad for lunch or dinner.
Broccoli is one of my ultimate ‘superfoods,’ containing such a wide variety of nutrients to support multiple body functions. Enjoy it raw in this salad, which takes just minutes to make.
Shop-bought muesli and granola can be laden with multiple types of sugars and cheap vegetable oils, which can contribute to inflammation in the body. Making your own granola is an ideal way to benefit from the natural goodness of oats, nuts and seeds, without the nasty added extras.
A colourful accompaniment to all types of meals and prepared in minutes using a food processor.
These are a little fiddly to prepare, but well worth the effort and so moreish for a super-healthy snack.
These raw carrot and oat balls are good for a naturally sweet treat, but still contain plenty of fibre, vitamins and minerals. Great for packed lunches, this recipe can easily be doubled and the balls keep in the fridge for around 5 days.
I am always on the lookout for gluten-free bread recipes to recommend to people and this is a new favourite. Aptly renamed by my son, it contains enough nutritious nuts and seeds to fill a bird feeder, but will also supply you with plenty of healthy fats, fibre and antioxidant nutrients.
This delicious fish stew is a specialty of the Bahia region in the North of Brazil and can be made with any kind of firm-fleshed white fish, or seafood.
Watercress is a member of the brassica family, related to mustard, radish and wasabi, with a peppery taste and an impressive nutrient profile. By adding the raw watercress at the end, this simple recipe retains all the potent nutrients and creates a vibrant green colour, earning it the name ‘froggy soup’ in our household!
Like almonds, cashew nuts and hazelnuts, Brazil nuts can be used to make a creamy and delicious alternative to cow’s milk. Nut milk is very simple to make, with just a few ingredients and a cheese cloth or nut milk bag/ sprouting bag which are widely available in health food stores. This recipe combines two of my favourite nuts and is delicious in porridge, overnight oat and other cereals.
When I first started to make my own almond milk, I wanted to find a way to use up the leftover pulp from the nuts and these cookies are the perfect solution, as they require just the amount which is left over. I dehydrate the almond pulp by spreading it on a baking tray and baking it at 150 C for 10-15 minutes before using in place of standard almond meal or almond flour. What’s the difference you might ask? Almond meal is usually coarser and incorporates the skins of the nuts, while almond flour tends to be made from blanched almonds, which are then finely ground. If you are using dehydrated almond pulp, you might need to bake the cookies for 5 minutes longer than if using almond flour, as they take a little longer to develop a crust. Overall, these cookies are very soft, so don’t expect a crunchy biscuit experience!
Fermented vegetables are a great way to support the digestive system. Bacteria ferment the natural sugars and starches in the vegetables, making them easier to digest and the probiotic bacteria within the food helps to maintain levels of beneficial bacteria in your gut. The fermentation process preserves the food and can also increase its vitamin and mineral content. Vegetable starter cultures are available in health food stores, but you can also break open a probiotic capsule and use this instead.
Based on a recipe from ‘Ottolenghi: The Cookbook,’ these cauliflower fritters are moist and delicious on their own, but the lime yoghurt adds an extra burst of flavour and texture to the dish. Great as a side dish to fish, meat or eggs and also as tasty finger food at parties or picnics, these fritters have delighted even lifelong critics of cauliflower in my household! I prefer to keep the batter quite chunky, so be careful not to blend the cauliflower for too long in the food processor, or you can even break it up with a fork at the end, instead.
A vibrant and refreshing salad, which is perfect as a starter to an Asian-inspired meal, such as Thai fish cakes, or as a side dish for barbecues. Prepare ahead and allow the wonderful combination of flavours to be absorbed by the noodles
Rich, moist and gluten-free, these brownies are a winner every time. They freeze well, but also keep for up to 5 days in the fridge, so you don’t have to over-indulge when they first come out of the oven!
Not one for the Easter bunny trail, this ‘chocolate’ needs to be kept in the freezer because it melts much faster than traditional chocolate, due to the coconut oil content. It is delicious eaten straight from the freezer, or should be kept chilled before serving. You can substitute the nuts and shredded coconut for other toppings such as crushed pistachios, freeze dried raspberries, or dried fruit.
A Valencian chef once observed that ‘paella has as many recipes as there are villages, and nearly as many as there are cooks.” I am sure that paella purists would be shocked that a dish based on quinoa could be called paella, but this recipe, adapted from FatFreeVegan.com, may even impress a few Spaniards!
Good enough to serve to dinner guests, perhaps on a bed of lightly sautéed kale, or great for a simple and tasty mid-week supper. The zingy lemon and herb crust can be stretched to serve 5 or 6 and I freeze individual portions of it in ice cube trays, so can prepare a nutritious meal in minutes, using various types of fish and accompanying it with mountains of green vegetables.
This beetroot and walnut houmous packs a nutritional punch and is a beautifully vibrant, rich colour. Serve with raw vegetables as a dip, or use in lettuce wraps and chickpea flatbreads.
This velvety smooth soup has a luxurious taste and texture and is perfect whatever the weather!
I made this simple lunch dish for a friend back in 2000 and she has just recently asked me for the recipe! It really is a fantastic combination of flavours and works just as well if you substitute white fish, prawns or firm tofu for chicken. I also swap the pitta bread for a chickpea flatbread or coconut flour flatbread.
Packed with fibre and healthy fats, this raw slice is a sweet treat with a satisfying fudge-like texture. Dates are very high in fructose, so cut the slice into small portions (3cm squares) and make sure you share it! It keeps in the fridge for up to ten days, or can be frozen.
This hearty soup, bursting with Moroccan flavours and antioxidant nutrients is a complete meal in itself and can have quite a spicy kick, depending on the strength of the harissa paste.
This light and colourful quinoa dish is delicious as a side salad and the perfect accompaniment to fish, lean meat or vegetable protein. It makes quite a large portion, but keeps for around 3 days in the fridge and is great for packed lunches.
Used more often in soups and salads, puy lentils work beautifully in this recipe, holding their shape and providing texture, as well as taste. Also called French lentils, make sure you wash them well before use. Substitute or add to any of the vegetables included – cauliflower, peas and aubergine all work well in a Thai curry.