Lisa & Mike

Ingredients

• 200g tinned chickpeas, drained and rinsed
• 70g crunchy peanut butter or another crunchy nut butter
• 1 level tbsp unsweetened cocoa powder, about 7g
• 20g dried dates, chopped
• 15g honey or another sweetener

Method

1. Blend the chickpeas until roughly broken down.
2. Add the remaining ingredients and blend until the mixture holds together.
3. Roll into balls and chill.

Ingredients

• 80g ripe banana
• 50g dried cranberries
• 60g ground almonds
• 1 level tbsp unsweetened cocoa powder, about 7g
• 80g crunchy nut butter of your choice

Method

1. Mash the banana.
2. Mix with the remaining ingredients until evenly combined.
3. Roll into balls and chill until firm.

Ingredients

• 30g dried dates, finely chopped
• 20g dried cranberries
• 15g Brazil nuts, finely chopped
• 30g raisins
• 10g chia seeds
• 10g mixed seeds

Method

1. Put the dried fruit, nuts and seeds into a food processor.
2. Pulse until the mixture starts to hold together.
3. Roll into small balls and chill before serving.

Ingredients

• 2 ripe avocados
• Juice of 3 limes
• Good glug of olive or coconut oil
• Handful of cherry tomatoes
• Fresh coriander, or 1 tsp dried coriander
• 1/4 chilli, or more to taste
• Sea salt and black pepper
• Tiny bit of garlic, optional

Method

1. Blend everything until smooth, adding more lime juice if needed.

Ingredients

• 1 x 400g can chickpeas, liquid reserved
• Handful of mild peppadew peppers, roughly chopped
• 1 garlic clove, chopped or finely grated
• 3 tbsp Greek yoghurt
• Good squeeze of lemon juice
• Glug of olive oil

Method

1. Drain the chickpeas over a bowl to keep the liquid.
2. Blend the chickpeas, peppadews, garlic, yoghurt, lemon and olive oil.
3. Loosen with chickpea liquid if needed.

Ingredients

• 1 sweet potato per person, peeled and cut into chips or wedges
• 2 tbsp coconut oil, gently melted
• Salt, cumin, smoked paprika and black pepper

Method

1. Heat oven to 190C.
2. Coat the sweet potato in oil, then half the flavour mix.
3. Spread on a pre-heated tray and bake until crisp at the edges, turning as needed.

Ingredients

• 3 spring onions, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 chilli, finely chopped
• 1 red pepper, chopped
• 400g flageolet beans, drained
• 410g cannellini beans, drained
• 400g butter beans, drained
• 390g black beans, drained

Method

1. Mix everything together and season to taste.
2. Add lemon or lime juice and a little olive oil if using as a packed snack.

Ingredients

• 150g rolled oats
• 6 tbsp raw honey
• 120g whole wheat flour
• 1/2 tsp salt
• 50g dark chocolate, whizzed in food processor
• 80g dried cherries
• 85g sliced almonds
• 1 tsp vanilla extract
• 60ml coconut oil

Method

1. Mix the dry ingredients.
2. Stir through the honey, vanilla and melted coconut oil.
3. Press firmly into a lined tray and bake until set.
4. Cool fully before cutting.

Ingredients

• 2 eggs, beaten
• 120g whole wheat self-raising flour
• 60g cocoa powder
• 1 ripe avocado, blended
• 200g pureed sweet potato
• 175g pureed or finely chopped dates
• 60g chopped walnuts
• Vanilla extract, optional

Method

1. Preheat oven to 200C.
2. Mix the wet ingredients.
3. Fold through the dry ingredients and walnuts.
4. Bake in a lined tin until just set. Cool before slicing.

Ingredients

• 1 peach, sliced
• 2 kiwis, peeled and sliced
• 150g strawberries, finely chopped
• 100g blueberries
• 100g raspberries
• 350ml 100% white grape juice
• 8 ice lolly moulds

Method

1. Combine the fruit and divide between moulds.
2. Pour in enough juice to cover.
3. Insert sticks and freeze until solid, about six hours.

Ingredients

• 1 banana
• 125g strawberries
• 120ml soya milk, or almond milk

Method

1. Peel the banana and cut into chunks.
2. Put in a blender with the strawberries and milk.
3. Blend for about 30 seconds until smooth. Serve immediately.

Ingredients

• 1 banana
• 1 1/2 tbsp whole peanut butter
• 1 tbsp wheat germ
• 1 tsp raw honey, if needed
• 240ml almond milk

Method

1. Peel the banana and cut into chunks.
2. Put in a blender with the peanut butter, wheat germ, honey and milk.
3. Blend for about a minute until smooth.

Ingredients

• 1 tbsp rolled oats
• 3 tbsp boiling water
• 2 nectarines
• 40g raspberries
• 60ml almond or coconut milk
• A little honey to taste, optional
• Juice of 1/2 lemon

Method

1. Pour the boiling water over the oats and soak for 10 minutes.
2. Stone and chop the nectarines.
3. Blend the milk, honey, soaked oats, nectarines and raspberries until smooth.
4. Stir in lemon juice to taste.

Ingredients

• 2 apples
• 50g blackberries
• 2 tbsp creme fraiche
• 2 tbsp Greek yoghurt
• 1 tsp raw honey, optional

Method

1. Peel and core the apples.
2. Blend the apples first, then add the berries, yoghurt and creme fraiche.
3. Blend until smooth and serve immediately.

Ingredients

• Juice of 1 lime, or lemon
• 1 tbsp honey
• 100ml Greek yoghurt
• 100ml almond milk

Method

1. Stir the honey into the lime juice to loosen it.
2. Add to a blender with the yoghurt and milk.
3. Blend until smooth and serve.

Ingredients

• 120g hulled strawberries
• 75g raspberries
• 75g blueberries
• 2 oranges
• 2 tbsp creme fraiche, optional

Method

1. Put the berries and orange juice into a blender and blend until smooth.
2. For a creamier version, add the creme fraiche and blend a little longer.

Ingredients

• 1 stick rhubarb, about 115g, chopped
• 1 tbsp raw honey
• 1 tbsp water
• 2 tbsp Greek yoghurt
• 80ml milk
• Ice cubes, optional

Method

1. Put the rhubarb, water and honey in a pan.
2. Cover and simmer for 5 minutes until tender, then cool.
3. Blend with the yoghurt and milk.
4. Adjust sweetness if needed.

Ingredients

• 600g fresh pineapple
• 240ml coconut milk
• Juice of 1/2 lime
• 1 tsp raw honey to taste, optional

Method

1. Peel and core the pineapple.
2. Blend until smooth, then stir in coconut milk and lime juice.
3. Chill well before serving.

Ingredients

• 4 small sprigs fresh rosemary
• 125ml water
• 1 tbsp raw honey
• 4 nectarines
• 6 tbsp creme fraiche

Method

1. Simmer rosemary, water and honey for one minute, then cool and strain.
2. Blend the nectarines with the rosemary water and creme fraiche until smooth.

Ingredients

• 1/2 tsp cumin seeds
• 150g red cabbage
• 1/2 beetroot
• 30g broccoli
• 1 pear

Method

1. Crush the cumin seeds and steep in a little boiling water for five minutes, then strain.
2. Juice the vegetables and pear.
3. Stir in the cumin infusion and serve immediately.

Ingredients

• 1/2 cucumber
• 1 1/2 fennel bulbs
• 1 pear

Method

1. Cut the fennel, cucumber and pear into rough chunks.
2. Press through a juicer, stir and serve with ice.

Ingredients

• 1/2 orange
• 1 tomato
• 1 large beetroot
• 1 peeled garlic clove
• 1 celery stick

Method

1. Peel the orange and chop the vegetables into chunks.
2. Juice the garlic first, followed by the rest.
3. Stir and sip slowly.

Ingredients

• 2 trimmed carrots
• 1 kiwifruit, peeled
• 1/2 yellow pepper, seeds and pith removed
• 2.5cm fresh ginger, peeled and chopped
• 1 tbsp chopped fresh parsley
• Juice of 1/4 lemon, to taste

Method

1. Starting with the ginger and parsley, push everything through a juicer.
2. Squeeze in the lemon and stir before serving.

Ingredients

• 1 red pepper, deseeded
• 1/4 large pineapple, chopped, woody core removed
• 1/2 beetroot
• Squeeze of lime, optional

Method

1. Press all ingredients through a juicer.
2. Serve in a tall glass with lime and ice cubes.

Ingredients

• 150g broccoli
• 1 1/2 apples
• 120g baby spinach
• 3/4 tsp finely grated horseradish, optional

Method

1. Roughly chop the apples and vegetables and press through a juicer.
2. Stir in the horseradish at the end.

Ingredients

• 100g broccoli
• 1 large orange
• 70g fresh spinach
• 1 tsp kelp
• 1 celery stick

Method

1. Roughly chop the vegetables and peel the orange into segments.
2. Juice the vegetables, putting the orange through last.
3. Stir in the kelp and serve.

Ingredients

• 2 beetroots
• 1 large apple
• 60g blackcurrants
• 2 tbsp water
• Berries to serve, optional

Method

1. Roughly chop the beetroot and apple.
2. Juice the blackcurrants first, then the apple and beetroot.
3. Stir in cold water to dilute a little and serve with ice.

Ingredients

• Large handful of radishes, halved
• 2 large ripe tomatoes
• 1 large apple

Method

1. Push the radishes, tomatoes and apple through the juicer.
2. Stir and serve.

Ingredients

• 2cm cube fresh ginger, peeled
• 3 large carrots
• 1 sharp tasting apple
• 1 pear

Method

1. Wash and chop the fruit and vegetables.
2. Press through the juicer, stir and serve in a tall glass.