One of my favourite things about warmer weather is salads! But I am not talking a few limp lettuce leaves with some random chopped tomato and a bit of onion – say whaaaat IS that thing on the side of your plate in restaurants anyway?!! The token lettuce leaf and...
This is less of a recipe and more of an idea on how to build an epic tasting burger in around 15 minutes flat! Food for the weekend! For those Friday or Saturday nights when you don’t want to spend too much time in the kitchen but still want something to eat...
A super quick way to create a delicious dip, perfect for oven roasted sweet potato wedges! Simply mix a little curry powder into some thick coconut yoghurt! Sprinkle with some chopped chives and ground black pepper, it really is the most amazing addition to a buddha...
Creamy coconut yoghurt blended with wild blueberries and banana makes up this lovely purple smoothie bowl with fluffy buckwheat groats topped with a mix of nuts and seeds and some refreshing mint. If you have some buckwheat pre-prepared in your fridge, then this...
I have never been a huge fan of aubergines before until I was lucky enough to eat at Angela Hartnett’s Restaurant; Murano in Covent Garden, London. I was served THE most delicious roasted aubergine and tomatoes in pesto and olive oil. I can’t remember...
I love using green lentils (as well as puy lentils) because they hold their shape and bite really well during cooking meaning that when you’re making a lentil curry, it doesn’t melt into a thick soup-like consistency as happens when you just use red...
....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.
