Vegan Lettuce Boats

Great as a healthy snack, quick lunch or dinner during the summer months. Makes 4 large lettuce boats – use organic produce where possible. 2 cups cooked chickpeas or butter beans (canned are ok to use) – mashed 1 large stalk celery, diced 1 small cucumber, diced 1 large carrot, grated, peeled 1 clove of garlic, minced 2 ripe avocados, pitted and mashed 1 1/2 tablespoons Dijon mustard 2-3 tablespoons lemon juice (or to taste) 2-3 Fresh sliced tomatoes Himalayan rock salt and black pepper to taste To make up the lettuce boats: Leaves from 1 head of Romaine lettuce, washed... View Article

Fruit Pizza

1 ‘pizza’ makes 8 smalls slices Ingredients (choose organic where possible) 1 small watermelon 1 cup of yogurt (Greek yogurt or coconut yogurt works best) Mixed fruit of choice, I recommend sliced bananas, kiwi, blueberries and strawberries. honey or maple syrup Sprinkle with seeds, flaked almonds or dried coconut flakes Directions: Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick. Spread an even layer of yogurt onto the watermelon leaving a bit of empty space on the outer edge (where your “pizza crust” is) Layer your fresh fruit on top as you please,... View Article

Swiss Inspired Sweet Potato Rosti 

I wanted to recreate this since I had it in Switzerland the day after my Ultra Marathon, that one however was cooked in butter and used white potatoes! I’ve created this recipe as a healthier version for you all to enjoy using sweet potato and healthier cooking oils. Serves 2 Ingredients X2 sweet potatoes X2 teaspoons of extra virgin olive oil 1 clove of garlic thinly sliced or minced Directions Peel and grate the sweet potato (I used a box grater) and place into a bowl. On a layer of paper towel press out excess water of the sweet potato... View Article