Conscious Cooking

The Quinoa and Beetroot salad can be eaten warm or cold. Prepare it in advance and it makes a great lunchbox or picnic option. I love the contrast of crunchy fresh vegetables and sweet roasted beetroot and red onion. Eat what’s in season and change the veg accordingly. It’s also great with roast pumpkin, tomatoes

The key to this juice is to make sure the ingredients are fresh, especially the carrots. Make sure the carrots are nice and hard, if not you’ll get a very soft tasting juice. Like most juices its super simple to make, pass everything through the juicer and enjoy within 24 hours.

The key to these black bean red pepper burgers is blitzing half the beans into a smooth paste and keeping some texture in the other half. You will have to adjust the amount of quinoa flakes depending how wet your mixture is. The burgers can be prepped in advance, fry them so they have some

On retreat we make a variety of different soups and everyone has their own preference. If you like a completely smooth soup don’t remove the sweetcorn before blitzing. For a textured soup with a bit more of a bite leave out the blending altogether. Method for Sunshine soup: Preheat the oven to 180C. Remove the

Method for Greek Bean Stew: Slice the onion and fry in a heavy bottomed pan with the oil on a medium low heat (about 5 minutes). Add the diced celery and cook for another few minutes. Once the onions and celery are cooked add the garlic and cook until fragrant. Chop the tomatoes and add