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ingredients:

  • 2 ripe avocados
  • 600ml/1pt chicken stock
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh chives
  • 1⁄2 teaspoon chilli powder
  • salt
  • 2 tablespoons sour cream, to serve

Serve 4

  • Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving. 
  • To serve, add the sour cream, stir through and serve the soup chilled.

Chilled Avocado Soup

Pasta Healthy Salad
Pasta Healthy Salad

ingredients


  • 450g/1lb penne 
  • 100g/4oz fresh basil leaves
  • 2 garlic cloves, crushed
  • 50g/2oz Parmesan cheese, freshly grated
  • 2 tablespoons pine nuts, toasted
  • 75ml/3fl oz olive oil
  • 250g/9oz cherry tomatoes, halved
  • 1 small red onion, sliced into thin wedges
  • 150g/5oz pitted black olives

Serve 6-8


  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
  • Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
  • Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.

Pasta Healthy Salad

Batter-Dipped Tofu
Batter-Dipped Tofu

ingredients


  • 225g/8oz firm tofu
  • 125g/41⁄2oz plain flour
  • 2 tablespoons toasted wheatgerm
  • 1⁄2 teaspoon dried thyme
  • 1⁄4 teaspoon dried dill
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon paprika
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons sunflower oil


For the ginger dipping sauce


  • 100ml/31⁄2fl oz rice vinegar
  • 50g/2oz granulated sugar
  • 2 tablespoons light soy sauce
  • 1 teaspoon cornflour
  • 1 tablespoon finely minced fresh root ginger


Serve 4-6


  • To make the ginger dipping sauce, put the vinegar, sugar, soy sauce and 175ml/6fl oz water in a small saucepan. Bring to the boil, reduce the heat and simmer, stirring occasionally, for 5 minutes.
  • Meanwhile, in a small bowl, combine the cornflour and 1 teaspoon water, and stir into the sauce. Keep stirring until the sauce is clear and thickened. Remove the pan from the heat, and stir in the ginger. Keep warm until needed.
  • Cut the tofu into 2.5cm/1in squares about 8mm/1⁄4in thick. Set aside. 
  • Combine the flour, wheatgerm, thyme, dill, garlic powder, paprika and pepper in a medium bowl.
  • In a separate bowl, lightly whisk the egg using a fork. Add the milk and hot pepper sauce, and whisk again to combine.
  • Heat the oil in a large wok over a medium-high heat. Piece by piece, dip the tofu in the flour, then in the egg mixture, and again in the flour. Fry the pieces of tofu for about 3 minutes on each side until golden brown (if necessary, cook in batches so that the temperature of the oil does not drop). Drain on kitchen paper.
  • Serve immediately with a bowl of the ginger sauce for dipping.

Batter-Dipped Tofu

Quail’s egg & tomato salad
Quail’s egg & tomato salad


ingredients


  1. 50g/2oz pine nuts
  2. 125ml/4fl oz olive oil
  3. 24 cherry tomatoes
  4. 24 quail’s eggs, hard-boiled and
  5. chopped
  6. 1⁄2 teaspoon salt
  7. 1⁄2 teaspoon granulated sugar
  8. 2 tablespoons red wine vinegar

serves 4

  • In a frying pan over a medium heat, fry the pine nuts in a teaspoon of the oil until golden brown, taking care not to scorch.
  • Put the tomatoes and quail’s eggs in a serving bowl. Sprinkle the pine nuts over the top.
  • Blend the remaining olive oil, salt, sugar and red wine vinegar together in a screwtop glass jar until thoroughly mixed.
  • Pour the dressing over the eggs. Let stand for 10 minutes to allow the flavours to infuse before serving.

Quail’s egg & tomato salad

Greek spinach & cheese pie
Greek spinach & cheese pie

ingredients


  1. 150ml/5fl oz olive oil
  2. 1 onion, finely chopped
  3. 2 teaspoons ground cumin
  4. 2 garlic cloves, crushed
  5. 450g/1lb chopped spinach
  6. 100g/4oz feta cheese, crumbled
  7. 100g/4oz cream cheese
  8. 400g/14oz filo pastry

serves 8


  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Heat 2 tablespoons of the olive oil in a frying pan over a low heat. Add the onion and cook gently, stirring frequently, for about 10 minutes until softened. Sprinkle in the cumin and stir for 2 minutes, then stir in the garlic and spinach. Remove the pan from the heat, and stir in the cheeses until evenly mixed.
  • Brush the inside of a 30 x 23cm/12 x 9in baking dish with olive oil. Put a sheet of pastry in the dish, letting the edges hang over the side. Brush the pastry in the dish with oil, and continue until half the pastry is used.
  • Spread the cheese mixture over the pastry. Use the remaining pastry to cover the mixture, spreading oil over individual sheets as before. Trim and seal the edges. Cut through the layers with a sharp knife to divide the pie into 16 segments.
  • Bake in the oven for 30 minutes. Leave to cool for 10 minutes before serving.

Greek spinach & cheese pie

Mozzarella sticks
Mozzarella sticks


ingredients

  1. 2 eggs, beaten
  2. 50ml/2fl oz water
  3. 350ml/12fl oz coarse dried
  4. white breadcrumbs
  5. 1⁄2 teaspoon garlic salt
  6. 1 teaspoon mixed spice
  7. 150ml/5fl oz flour
  8. 75ml/3fl oz cornflour
  9. vegetable oil for deep-frying
  10. 450g/1lb mozzarella cheese, cut into finger-size sticks

serves 4

  • Whisk the eggs with 50ml/2fl oz water and set aside. Mix the breadcrumbs, garlic salt and mixed spice together, and set aside. Blend the flour with the cornflour.
  • Heat enough vegetable oil for deep-frying in a heavy saucepan. Dredge the cheese sticks in the flour mixture, then dip in the egg. Lastly, coat in the breadcrumb mixture. 
  • Lower carefully into the hot oil, and fry for a few seconds until golden. Remove from the hot oil, and drain on kitchen paper. Serve hot.

Mozzarella sticks

MAKES 16 BRUSCHETTA

These elegant bruschetta are simple to assemble. Serve them as the start of a quick meal followed by Linguine in Lemon Cream Sauce.

Bruschetta with White Bean Paste, Tomato Chutney, and Balsamic Glaze
Bruschetta with White Bean Paste, Tomato Chutney, and Balsamic Glaze


BALSAMIC GLAZE

  • 1 cup balsamic vinegar
  • 2 Tbs. Sucanat or non refined cane sugar

WHITE BEAN PASTE

  • 1 15-oz. can cannellini beans, rinsed and drained
  • 2 oz. grated Parmesan cheese (½ cup)
  • ¼ cup fresh orange juice
  • 2 Tbs. olive oil
  • ½ clove garlic, minced (½ tsp.)

CHUTNEY

  • 4 Roma tomatoes, seeded and fi nely chopped (2 cups)
  • 1 red Fresno chile, seeded and fi nely chopped (¼ cup)
  • 2 Tbs. fi nely chopped fresh basil
  • 2 Tbs. fi nely chopped shallot
  • 2 Tbs. lime juice

BRUSCHETTA

  • 16 slices French baguette
  • 2 Tbs. olive oil


  1. To make Balsamic Glaze: Simmer vinegar and Sucanat in saucepan over medium-low heat 20 minutes, or until syrupy. Cool.
  2. To make White Bean Paste: Blend all ingredients in food processor until smooth. Season with salt and pepper, if desired.
  3. To make Chutney: combine all ingredients in bowl.
  4. To make Bruschetta: Preheat grill or grill pan. Brush baguette slices with oil, and grill 2 to 3 minutes on each side. Spread 1 Tbs. White Bean Paste on each grilled bread slice. Top with 2 Tbs. Chutney; drizzle with Balsamic Glaze.


PER SLICE (WITH TOPPING): 

  • 186 CAL; 
  • 7 G PROT; 
  • 5 G TOTAL
  • FAT (1 G SAT FAT); 
  • 28 G CARB; 
  • 3 MG CHOL; 
  • 309 MG SOD;
  • 2 G FIBER; 
  • 6 G SUGARS

Bruschetta with White Bean Paste, Tomato Chutney, and Balsamic Glaze


Work for these hors d’oeuvres is actually done in 12 minutes; the rest is baking time. Try this recipe with smoothskinned Fuerte avocados, which have a firmer, less fatty texture and won’t turn mushy when baked. Follow these up with Szechuan Black-Eyed Pea Salad and Hoisin-Glazed Tempeh with Green Beans and Cashews.

Warm Avocado Halves with Pink Grapefruit and Endive
Warm Avocado Halves with Pink Grapefruit and Endive


SERVE 4


  • 2 Tbs. olive oil
  • 2 endives, halved and sliced crosswise
  • into half-moons (2 cups)
  • 2 shallots, thinly sliced (½ cup)
  • 2 Tbs. chopped parsley
  • 2 avocados, halved and pitted
  • 1 pink grapefruit, peeled and cut into segments
  • 1 fresh lime, juiced




  1. Preheat oven to 425°F.
  2. Heat oil in skillet over medium-high heat. Add endives and shallots, and sauté 3 to 4 minutes, or until vegetables are softened and brown around edges. Stir in parsley, and season with salt and pepper, if desired. Sauté 1 minute more.
  3. Sprinkle avocado halves with salt and pepper, if desired, and place on baking sheet. Fill with endive mixture. Bake 12 minutes, or until avocado begins to brown. Serve warm surrounded with grapefruit. Drizzle with lime juice.



PER SERVING (½ AVOCADO AND ¾ CUP FILLING): 

  • 225 CAL;
  • 3 G PROT; 
  • 17 G TOTAL FAT (2 G SAT FAT); 
  • 19 G CARB;
  • 0 MG CHOL; 
  • 156 MG SOD; 
  • 7 G FIBER; 
  • 5 G SUGARS

Warm Avocado Halves with Pink Grapefruit and Endive

Aine Carlin


Ever thought about spreading tahini on your face? Us neither! But if Aine Carlin’s glowing complexion is anything to go by, we’re stocking up our shopping baskets!

I make a lot of hummus. Actually, scratch that, I eat a lot of hummus. It’s so much of a staple that there’s a steady stream of it being made and consumed on a weekly basis in my kitchen. Hardly a ground-breaking recipe but I often find that perfecting the basics is as important as developing new ones – and in my humble opinion, bland hummus is a crime.

Of course, it makes for a great dip, but I also like to use it as a base for dressings, as a spread in sandwiches, stirred through pasta, dolloped on pizzas, secreted into savoury muffin batter – nothing is off-limits. In fact, you could say hummus is my cheese.

This lemon coriander version is not too much of a diversion from the classic but is my favoured hummus of the moment. For an extra smooth finish I like to pop the chickpeas from their odd little skins, which might sound tedious but really is worth the extra effort. You could do them by hand or pile them into a clean tea towel and rub vigorously to remove. I add just enough tahini to make it unctuous but not enough to overpower the delicate lemon and coriander notes – as with most things, it’s a fine balance.

Talking of tahini (and indeed balance), I’ve taken to using it on my face. Coupled with tomato, it makes for a wonderful face-mask, and works wonders on my dry skin. Simply cover the tomato in
boiling water and leave it to sit for a few minutes before peeling, deseeding and smooshing (technical term, ahem). Combine with a tablespoon of tahini, slather over your face and leave it to do its thing for upwards of 10 minutes before rinsing and relishing in your smooth, blemish-free skin. Oh, did I mention it’s great for redness? Well, it is!

Fragrant Lemon & Coriander Hummus



Fragrant Lemon & Coriander Hummus
Fragrant Lemon & Coriander Hummus



  • 400g can chickpeas 
  • 1 garlic clove 
  • zest & juice of 1 lemon 
  • 20g fresh coriander (plus stalks) 
  • 2 tbsp tahini 
  • 2 tbsp reserved chickpea liquid 
  • 4 tbsp extra virgin olive oil (plus more for serving) 
  • ½ tbsp maple syrup 
  • salt & pepper
  • 1 tsp zatar










  1. Place the chickpeas in a clean tea-towel and rub vigorously to remove the skins. Tumble into the food processor, season generously and add the lemon zest, juice and coriander. Blend on auto until smooth.
  2. Add the tahini, maple syrup and reserved chickpea liquid and blend on auto. Drizzle in the olive oil as the mixture is blending until smooth and creamy. 
  3. Check for seasoning and transfer to a shallow bowl. Drizzle over a little extra virgin olive oil, sprinkle over a teaspoon of zatar and serve.

Fragrant Lemon & Coriander Hummus


It’s a beautiful summer presentation salad and SO delicious.

Panzanella Salad


The clean, fresh look of this salad with its two-tone colour scheme makes you feel healthy just looking at it! The beans can be cooked and combined in advance but the dressing is best made just before eating as avocados oxidise when exposed to air and this can cause discoloration. For a more substantial meal, serve with toasted pitta pockets.

Green and White Bean Salad with Avocado Dressing


This colourful salad can be enjoyed at any time of year and is substantial enough to be a meal in itself. Pearl barley is used in this recipe but pot barley also works well. If you have vegetable stock use that, but water and bouillon powder can also be used. Using fresh corn sliced off the cob is delicious but canned or frozen corn tastes great.

Bright Barley Salad


This recipe uses frozen broad beans and artichokes marinated in oil to make it quick and easy. However, if you have fresh broad beans and artichokes, these can also be used. Peeled broad beans are a real treat but this step is not essential, especially if the broad beans are quite small. For a more substantial meal, add a can of cannellini beans or some crumbled feta.

Lemony Broad Bean and Artichoke Salad


Almond mayonnaise is easy to make and provides a creamy accompaniment to the crunchy celeriac but you can use other nut or seed butters or tahini, if you prefer. For a more colourful dish, include some grated carrots along with the grated celeriac.

Celeriac and Pumpkin Seed Salad with Almond Mayonnaise


Veggie Comfort Food - Both sweet potatoes and watercress are rich in beta-carotene, the pre-cursor to vitamin A in the body. The sweet potatoes bring colour, sweetness and a comforting soft texture to this salad, while the watercress provides a welcome sharp contrast. The toasted seeds provide depth of flavour and crunch, and the yogurt dressing brings a creamy coolness.

Sweet Potato, Sunflower Seed and Watercress Salad


Veggie Comfort Food - A summery, richly coloured salad, this is perfect as a side dish or in a meze with other salads. Alternatively it’s substantial enough to eat on its own for a light lunch. The feta can be omitted for a dairy-free version. The crunchy bitterness of the walnuts contrasts with the soft sweetness of the beetroot. To save time you can use ready-cooked beetroot or cook the beetroot the day before and store it in the fridge.

French Bean, Feta, Walnut and Beetroot Salad


This salad is easy to make and very delicious if enjoyed during the day.

Green Goodness Salad


Green... Green... Green... Beautiful and yummy....

Pea and Gnocchi


Fresh, raw collard green leaves make strong, hearty wraps, yet they are a tender and delicious alternative to flour-based tortillas. Their mild flavor is a perfect match for these spicy coconut lentils. Topped with tomatoes and shredded aged Cheddar cheese, this is a colorful, handheld meal that will soon become a favorite. If you’re hungry for a side salad, add the Lazy Layered Salad.

Coconut Chili Lime Collard Green Wraps


Deviled eggs this pretty are eye-catching and a bit out of the ordinary with the full flavor of blue cheese and roasted pecans. Traditional mayonnaise is replaced with Greek yogurt, meaning fewer calories with just as much flavor as conventional deviled eggs. But remember to start on these ahead of time the eggs need 8 hours of immersion to become blushed and beautiful.

Blushing Beet And Blue Cheese Deviled Eggs With Toasted Pecans