Quick easy recipe to replicate Reece's peanut butter cups at home in a healthy and even more delicious way!

A quick, easy paleo tabbouleh recipe using quinoa with nutritional information about the ingredients and a suggestion for meat eaters.

5 delicious ideas for toppings for Ryvita which are ideal as a snack or a lunch.

Grilled Aubergine, Mozzarella, Basil and Sundried Tomato Bites

As featured in Free From Magazine

An updated version of the traditional classic, Kedgeree, with quinoa in place of rice and more veg to add colour.

An updated version of the traditional English Classic: Fish & Chips

                          

I'm on a baked eggs hype of late, they're just cracking ;-) and these are easy, tasty and eggciting..

This was inspired by the Thug Kitchen recipe from the cookbook Thug Kitchen: Eat Like You Give a F**k
 It's fully vegetarian because according to studies we (or Americans at least, but it's probably similar here) are eating almost double the recommended yearly allowance of meat and states that "Researchers at the university of Southern California found that people with diets rich in animal proteins were four times more likely than those who ate less of it to die of cancer. They followed thousands of people for 20 ears and also found that those same animal protein-loving motherfuckers were 74 times more likely to die OF ANY CAUSE, not just cancer, during the course of the study than people with a diet low in this like meat, cheese and eggs.....you think you cant live without meat every fucking day? well guess what, you can't live with that shit either" How many vegetarian meals do you eat a week? It might be worth trying to modify some of your meals to exclude it, for the sake of your health and your wallet.

Sometimes the classic stuff gets forgotten with all the new discoveries, fusions and attempts to cook something impressive. In reality, such recipes can often have their 'pants pulled down' by humble vegetables which have been enhanced with little more than salt and pepper. I can't remember where I first saw this recipe but it was a few years ago and it's always spanking. Furthermore, pumpkins are cheap, seasonal and packed with beta-carotene, as all orange veg is, which is what our body converts into vitamin-A (retinol) and keeps your skin looking nice and your eye sight swell (there is truth in the carrots). The spicy toasted crispy pumpkin seeds contrast so well against the smooth cool creme fraiche and the sweet, thick simple pumpkin soup. Want to make it?

First things first, Get the crew together.



Stick the grill on 200 degrees. Chop the onion. Do not shed a single tear. No one likes a cry baby.

tearing up like a massive wet lettuce

Throw them into the pot in which you have heated a little oil (rapeseed or olive, rapeseed is better as it has a higher burning point which means it can do crazy hot things without its fat having a melt down and ruining the flavour. It also has half the saturated fat than olive oil. Both will work fine though) Add a pinch salt to encourage them to sweat more.

Behead the pumpkin with a sharp knife and resist the urge to carve it into a weirdo. Instead using your best hand, scoop all the brains out. Hands are just better than spoons.




Don't throw the seeds away yet. Chop the deseeded pumpkin into bite size pieces of equal size and toss into the pot after the onions and garlic have had their private party. Let 'em all sweat out together.




Make your stock. Two vegetable cubes (organic if you can, this is Hove darling) and a pint of water. Pour it in and simmer.

Get your seeds and separate the dryest ones from the slimiest ones. Pumpkin interior is some sticky shit.
Get them all on a tray and give 'em a pep talk. Then when they think they're ready give 'em the salt, cumin, pepper and cayenne, all over their faces. Rub it all over them, they love it.

I know it looks a bit mental but trust.

Grill the seedy guys on a high heat for about 10 mins and keep an eye on them. We don't wanna lose these guys.

See how the big boy is doing on the simmer. Pumpkin soft yet? When it is soft - and no later -blend it. Taste and season, it will need a good amount of seasoning so don't be shy. Real important that you season it at the end and not before because it will be a waste.



Slop it into a bowl, swirl in some creme fraiche and then sprinkle with the spicy seeds. Bread's optional depending on how fat you already are.