Wholemeal Spelt Spaghetti Lentil Bolognese 2 servings wholemeal, dried, spelt spaghetti pasta250 g brown lentils (pre-cooked from a can or carton)500 mls tomato passata2 tbsp dried oregano1 brown onion (skin removed and diced)2 cloves garlic2 tbsp balsamic...
Vegan Lentil, Butternut Squash, Fennel, Cranberry & Hazelnut Filo Swirl 150 g green lentils (pre-cooked from a tin or carton)700 g butternut squash (peeled and diced in to VERY small pieces)1 fennel bulb (washed, diced)130 g cranberries (fresh, washed)1...
Warm, Creamy Oats with Hemp, Strawberry Chia Jam & Pecans 1 cup Oats (soaked overnight in the coconut milk if possible but not essential)2 cup coconut milk (from a carton not a can)1 tbsp crunchy peanut butter1 handful blueberries1 tbsp strawberry chia jam1...
Quinoa Porridge with Yoghurt, Walnuts & Orange 1 cup quinoa (rinse under running water in a fine mesh sieve)3 tbsp plantbased yogurt (I used soya)3 tbsp coconut milk (from a carton not a can)1 orange (sliced)1 cup walnuts Place the quinoa in a pan and top...
Stuffed Crust Walnut, Tomato & Broccoli Pizza Base – makes enough for 2 pizza bases350 g strong white flour25 g polenta7 g sachet fast acting yeast1 tbsp olive oil270 mls lukewarm waterTopping – topping is for ONE pizza only. Double to make 2...
....Welcome to The Balanced Kitchen, a place to find inspiration for simple recipes using wholefood ingredients.
Food that makes you feel good, tastes good and is good for health.
