vegetarian

A simple breakfast of jam on toast can so easily move from simple to healthfully decadent and abundant in nutrients too with this delicious jam. It’s heavenly on top of a sourdough or seed bread with a dollop of coconut yoghurt and some extra fruit such as banana or kiwifruit.

We usually have a variety of herbs in our fridge throughout the week, but by the end what’s left often looks a little weary. So rather than pop them in the bin or compost I try to make use of what remains by whipping up a scrumptious pesto. While a traditional pesto calls for pine nuts, ricotta, parmesan and olive oil I’ve swapped them for hemp oil and cashews, which create a beautiful earthy but creamy flavour. Serve with your favourite pasta — ours is pulse pasta — and some extra green vegies such as peas and you have a really delicious, wholesome meal.

This is a super fun way to mix up the kids’ usual sandwich routines. If you don’t have a square lunchbox, just top the open sandwiches with another slice of bread and layer them into the lunchbox. Kids will still have a smile on their faces eating them and may even want to play.

This frittata will provide you with everything you need from a meal in just one slice. It’s packed full of protein, carbohydrates, good fats and a healthy serve of vegetables. I’ll often make this on a Sunday afternoon in preparation for the week ahead. A slice of this is great for any meal of the day and fits perfectly into kids’ lunchboxes.

A pastry-free alternative loaded with maximum comfort and nutrition. This would also work well with any leftover legume-based dish you may have, perhaps Mexican-style beans or an Indian dahl.

Clive of India curry powder is one of my favourite curry powders when it comes to making pies. When the spices combine with the puff pastry, it’s incredibly moreish. I also love this curry mixture without pastry, in a bowl with brown basmati rice.

This tart is a trusty friend when you want to take something simple but special along to a potluck feast or lunchtime communal gathering. Its gluten-free almond crust, filled with the flavours of creamy goat’s cheese, cumin, nutmeg and earthy pine nuts, just begs to be shared with others. A beautiful recipe to extend love through food.

Paying homage to the humble Brussels sprout, this pie is a lovely combination of deliciousness and goodness. Packed with fibre, protein, calcium and the goodness of greens, it makes a delicious dinner but also travels well in lunchboxes for a nice surprise.

Lentils and other legumes are considered a low-GI food as they are digested slowly and won’t cause a sharp rise in blood sugar and insulin levels. The high protein and soluble fibre content of legumes slows the rate at which they leave the stomach and delays the absorption of its glucose. This makes them an ideal addition to the diet, especially for anyone having to watch their weight and blood sugar levels.

These bliss balls are the perfect sweet treat and the spices add a lovely warm and heated flavour. These would also be delicious with some dried ginger powder to create a ginger-nut flavour.

Cultivators of the carrot, it seems only fitting to dedicate a Dutch style recipe to the humble but mighty orange root veg! I’ve added some pumpkin here for extra creaminess but it would work just as nicely as a pure carrot soup.

Not everyone loves Brussels sprouts but these mini cabbages floating in a rich, warming curry sauce make for a delicious dish the whole family will love.