Conscious Cooking

Portobello mushrooms make a great alternative to a carbohydrate-based meal and their size and shape make them perfect for stuffing. This quinoa stuffed portobello mushroom recipe is inspired by Italian flavouring with tomato, peppers and feta cheese and I have added in some chilli flakes for a little kick! Mushrooms are a great source of

Continuing the curry theme this month – I love a warming spicy curry, and sometimes indulge in a takeaway and I love biryani. Biryanis are so versatile, they can be made with any meat, often with chicken or lamb, but I try to have more plant-based meals in my diet so a vegetable biryani is

October is curry month, and on an autumnal friday night there is nothing nicer than a warming curry. Those of you who have been with us on retreat in the last few months may have tasted this new dish – the Saag Aloo Chana Gobi, its quite a mouthful to say and even more of

I love a smoothie in the morning, they are quick and easy to make and with the right balance of ingredients can provide you with a balanced meal that will keep you full until lunchtime. In this matcha green tea smoothie, the matcha green tea gives you a gentler caffeine energy boost when compared to

With kids going back to school and people returning to the office, you may be looking for lunch time inspiration. This rice, black bean and sweet potato salad is easy to prepare in advance and has a good balance of slow releasing carbohydrates and fibre with the rice and sweet potato and the black beans