Neil Aspen

Ingredients – 4 medium sweet potatoes – 3 tablespoons olive oil – 1 teaspoon turmeric powder – 1 teaspoon garlic powder – 1 teaspoon sea salt – 1 teaspoon black pepper – 1/2 teaspoon paprika – 1 tablespoon lemon juice – Fresh herbs for garnish (optional) Method 1. Preheat the oven to 200 degrees Celsius. […]

Ingredients – 2 ripe bananas – 1 cup peanut butter – 2 large eggs – 1 cup brown sugar – 1 cup flour – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 cup chocolate chips – 1/2 tsp vanilla extract – A pinch of salt Method 1. Preheat your oven to 180

Ingredients – 1 cup fresh raspberries – 1 cup coconut milk – 2 eggs – 1/2 cup sugar – 2 tablespoons cornstarch – 1 pinch salt – 1/2 teaspoon vanilla extract – 1 pre-made pie crust – 1/4 cup shredded coconut – Whipped cream for topping Method 1. Preheat your oven to 180°C (350°F). 2.

Ingredients – 1 cucumber, sliced – 1/2 cup fresh mint leaves – 1 liter water – Ice cubes (optional) – Lemon slices (optional) Method 1. Start by washing the cucumber thoroughly under cold water. 2. Cut the cucumber into thin slices. 3. Place the cucumber slices and mint leaves into a large pitcher. 4. Pour

Ingredients – 6 fresh jalapeños – 1 cup white vinegar – 1 cup water – 1 tablespoon sugar – 1 tablespoon salt – 2 cloves garlic – 1 teaspoon dried oregano – 1 small onion – 1/2 teaspoon black peppercorns Method 1. Start by slicing the jalapeños into rings. 2. Peel and thinly slice the

Ingredients – 60 ml sesame oil – 30 ml soy sauce – 15 ml rice vinegar – 15 ml honey – 5 ml grated fresh ginger – 1 clove garlic, minced – 10 ml sesame seeds – 1 spring onion, thinly sliced – Freshly ground black pepper, to taste Method 1. Start by mixing the

Ingredients – 4 cups watermelon, cubed – 1 cup cucumber, diced – 1/2 cup feta cheese, crumbled – 1/4 cup red onion, thinly sliced – 1/4 cup fresh mint leaves, chopped – 1/4 cup lemon juice – 2 tablespoons olive oil – 1/2 teaspoon black pepper – 1/2 teaspoon salt – Optional: 1/4 teaspoon chili

Ingredients – 1 medium butternut squash, peeled and diced – 1 cup cherry tomatoes – 1 cup cooked lentils – 2 tablespoons olive oil – 1 teaspoon smoked paprika – Salt, to taste – Pepper, to taste – 150 ml plain yogurt – 1 tablespoon lemon juice – Fresh herbs, like parsley or dill, chopped

Ingredients – 2 large fennel bulbs, sliced – 1 onion, chopped – 3 cloves garlic, minced – 400 g canned diced tomatoes – 400 g canned butter beans, drained – 2 tablespoons olive oil – 1 tablespoon balsamic vinegar – 1 teaspoon dried thyme – Salt and pepper to taste – Fresh parsley, chopped (for

Ingredients – 4 cups watermelon, cubed – 1 cup corn kernels – 1 small red onion, diced – 1 cup cherry tomatoes, halved – 1 cup fresh basil, chopped – 1 medium lime, juiced – 3 tablespoons olive oil – 1 teaspoon chili flakes – 1 teaspoon salt – ½ cup peanuts, chopped Method 1.

Ingredients – 1 cup quinoa – 2 cups vegetable broth – 1 can chickpeas, rinsed – 1 red bell pepper, diced – 1 cup cherry tomatoes, halved – 1 cucumber, chopped – 1/4 cup fresh parsley, chopped – 1/4 cup olive oil – 2 tablespoons lemon juice – Salt and pepper to taste Method 1.

Ingredients – 1 cup quinoa – 2 cups water – 1 tablespoon olive oil – 1 medium onion, chopped – 2 cloves garlic, minced – 1 bell pepper, diced – 1 can (400g) diced tomatoes – 1 can (400g) black beans, rinsed and drained – 1 teaspoon cumin – Salt and pepper to taste Method