vegetarian

Okra has been used traditionally as a food and medicine for hundreds of years in South America, Africa and the Middle East. Okra provides a good dose of vitamin K, calcium and magnesium for strong, healthy bones and blood clotting, and B vitamins, including folic acid, which is important for pregnant women.

The combination of pan-fried okra, haloumi, pomegranate and fresh herbs makes this salad a simple weekday dish. Okra often has a bad reputation for being slimy but, rest assured, when it’s cooked properly it’s delicious. Simply pan-fry quickly over medium–high heat to make it crispy rather than let it steam and go soft.

I absolutely love the combination of the okra with this incredible rice! This is a very simple method of cooking the okra, which could be used with many different flavours. It’s worth tracking down the kefir lime leaves as they really lift the entire dish.

I love adding olives and roasted capsicum to this traditional Tuscan-inspired recipe. The addition of pan-fried okra and lemon gives the dish an interesting textural twist. The salad is a great way to use up leftover tomatoes and bread. If you only have fresh bread, just leave the bread uncovered on a plate to dry for an hour or dry it out on low heat in the oven.

Okra makes a surprising addition to these lovely spiced puffs, which are perfect for lunch or lunch boxes, or as a side for dinner.

This recipe is one of my all-time favourites for using up leftover vegetables. It can be made in a tagine or a pot. My tip is to add dried apricots for a touch of sweetness and some chilli flakes for extra heat. It can be eaten as a main or side dish for Sunday roast.

Brassica vegetables such as cauliflower are nutrient-rich powerhouses that are loaded with disease-fighting vitamins, minerals and phytochemicals. Most of brassicas’ beneficial effects are linked to their unique phytochemicals which have antioxidant, anti-inflammatory, and lipid- and blood-sugar-lowering effects. This makes cauliflower an excellent food choice for helping to prevent chronic diseases such as cancer, cardiovascular disease and type 2 diabetes.

Take cauliflower to new heights in this colourful Indian-spiced ferment. Turmeric is a powerful secret weapon when it comes to good health and enjoying this supercharged spice is an ideal pick-me-up if you’re feeling a little run-down, and a wonderful comfort for an upset tummy.

This Spiced Red Lentil and Kale Soup offers a fantastic source of protein and fibre, as well as feeding your good gut bugs.

Including fermented foods like yoghurt in your daily diet is an excellent way to support your gut and immune health by encouraging the growth of beneficial gut bacteria.

The trick with this soup is to mix it with different flavour hits to create new tastes every day. You can change the grated vegies and greens you use in this base recipe according to seasonal availability. Create your own army of jar soups in advance and stash them in the fridge for up to 1 week.

Just a few years ago, mason jars were only used for canning. Now, it’s super-trendy to serve food in a jar and for good reason; they’re environmentally friendly, portable and food can look very appetising when stacked or piled in a jar.