Recipe: Spelt Spaghetti with Avocado Pesto

Spelt Spaghetti & Avocado Pesto

In collaboration with TREAT App

20 Min Meals | Vegetarian & VeganThere’s nothing more comforting than a big bowl of pasta, but traditional wheat products are usually highly processed and refined, leaving few useful nutrients.  Wheat is difficult to digest and can encourage inflammation in the body.  Spelt on the other hand, along with other ancient grains like quinoa, amaranth and millet, has not been refined in the same way, so is far more nutritious, and (for most people), really well tolerated.

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Recipe: Chilli Peanut Vietnamese Rolls

Chilli Peanut Vietnamese Rolls

For years I’ve been looking at Vietnamese Spring Roll recipes and two thoughts have crossed my mind: 1) YUM.  2) Who on earth has enough time on their hands to fiddle around making those?

Well, do you know who?  Me.  And you too.  They are actually a doddle, and oddly satisfying to make.  The rice paper wrappers are just brilliant – stretchy and sticky but in a really helpful way when you come to roll them up.  They end up looking elegant and professional even if you’re all fingers and thumbs like me.  (Confession: I accidentally poked a huge hole in one of these wrappers, but you would never know it!).

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Recipe: Herby Giant Cous Cous with Asparagus and Lemon

Herby Giant Cous Cous | Vegan

Disclosure: This post was commissioned by Ocado

20 Min Meals | Vegetarian & VeganHappy National Vegetarian Week one and all!  I hope you have been celebrating in style and taking the opportunity to try some new recipes and interesting ingredients.

The lovely people at Ocado fittingly chose this week to launch their new vegetarian shop, and offered me the opportunity to try some of its products, err… yes please!  Like a kid in a sweetshop, I could wax lyrical about all the yummy products they now have in store, but instead will just suggest that you hop right over there now and have a look, you won’t be disappointed: www.ocado.com/vegetarian  Continue reading “Recipe: Herby Giant Cous Cous with Asparagus and Lemon”