Recipe
Collection

A blended chile-mushroom broth with four dried legumes, pancetta, parsley root, and sundried tomato. Rich in fibre, plant protein, and omega-3s. Serves 6, freezes well.

A dense, sliceable loaf built entirely on seeds, ground almonds, hazelnuts, and oat bran — no flour, no psyllium. Flax and chia gel binds everything; eggs give structure. High in protein, fibre, and healthy fats. Keeps a week; toasts well.

Dense, crisp crackers built on flax, chia, hemp, sesame, pumpkin, and sunflower seeds with almond flour. Spiced with paprika, garlic, and onion. High in omega-3s, protein, and minerals. No gluten, no filler.

Baby artichokes halved, cavities packed with a savoury stuffing, and roasted cut-side up until golden and tender. Quicker to prep than whole artichokes — eaten whole, no leaf-pulling needed. Four stuffing variations included.

Oven-baked almond-and-seed crusted salmon over salt-tenderised zoodles, with a choice of sauce — classic Italian tonnato or a guanciale carbonara. Batch-cooked for four days, ~1,000 kcal per serving.

Thick, golden buttermilk-style pancakes — everything optional. Swap calculator built in: protein powder or none, kefir or buttermilk or yogurt+milk, with or without yogurt, and coconut oil, olive oil, or butter.

Salt-drawn eggplant batons coated in parmesan and almond flour, roasted on a rack until genuinely crisp. Served with pan-fried halloumi and a cucumber tzatziki. ~34 g protein per serving, low-carb.

Salmon roasted with cherry tomatoes, crumbled feta, and a whole half-head of garlic, finished with pesto and wilted spinach. Five base options: white beans, puy lentils, giant couscous, farro, or zoodles.

Cottage-cheese-based sauce blended smooth, built on a spice tadka, finished with real melting cheese. Three spice profiles — chapli, caraway & coriander, or dill & coriander — and a choice of sharp cheddar or Swiss (Gruyère & Appenzeller). Made with chickpea or lentil pasta for serious protein.

Pillowy ricotta and spinach dumplings — the easier cousin of gnocchi. No potato boiling, no ricing. Just squeezed spinach, ricotta, eggs, Parmesan, and chickpea flour, rolled and boiled until they float. Freeze raw; cook straight from the freezer.

Chickpea flour cooked like a thick polenta, set in a tray, cut into pieces, and pan-fried until golden with a crisp crust. No eggs, no rolling. The highest-fibre gnocchi alternative and the most foolproof. Three flavour variations included.

Three interchangeable no-cook bowls — tuna & white bean, black bean & corn, or chickpea & roasted pepper — sharing a creamy mayo-yogurt dressing. Ready in 15 minutes, keeps 3–4 days.

Classic red gazpacho (tomato, pepper, cucumber) and ajo blanco (almond, garlic, sherry vinegar) on one page. Both need only a blender and time to chill. Make-ahead friendly.