WE LOVE… BUCKWHEAT BLINIS pg43 // PESTO LOAF pg45 // CORNISH PASTY pg49
VIBRANT
Chickpea scramble
By Bettina Campolucci Bordi
GF DF EF V
Serves 2 | Prep 10 mins | Cook 15 mins | Calories 542 (per serving)
2 tbsp olive oil
1 small or ½ a large leek, green and all, chopped
½ a red pepper, finely diced
240g (8½oz) drained tinned chickpeas
1 tbsp sweet paprika
a pinch of chilli flakes
salt and freshly ground black pepper
100g (3½oz) spinach leaves
cherry tomatoes, gluten-free toast and avocado slices, to serve
1 Put a large saucepan over a medium heat and add the olive oil, leek and pepper. Fry for 5-10 minutes until soft and lightly browned.
2 Put half the chickpeas into a blender and blitz, then add to the pan with the remaining unblended chickpeas, stir well and simmer for another few minutes until heated through. Sprinkle in the paprika and chilli and season with salt and pepper to taste.
3 Add the spinach and let it wilt into the mixture.
4 Serve with fresh cherry tomatoes, gluten-free toast and slices of avocado.
Artichoke and potato soup
By Veronica Lavenia (www.instagram.com/veronicalavenia)
GF SF DF EF V
Serves 4 | Prep 10 mins | Cook 20 mins | Calories 418 (per serving)
300g (11oz) potatoes
7 artichoke hearts
2 lemons, halved
1 celery stalk, finely chopped
1 carrot, peeled, finely chopped
1 onion, peeled, finely chopped
50g (1¾oz) pistachios
50g (1¾oz) walnuts
50g (1¾oz) whole almonds
2 slices of gluten-free country style
bread, toasted, roughly chopped into croutons extra-virgin olive oil, to taste
300ml (10fl oz) warm water
a pinch of sea salt and white pepper, to taste
1 Steam the potatoes. Allow to cool, then peel and roughly chop.
2 Steam the artichoke hearts with the lemons.
Heat a little oil in a frying pan over a medium heat and add the celery, carrot and onion. Cook until browned.
3 Using a blender or food processor, process the potatoes, artichokes, vegetables, pistachios, walnuts and almonds. Add the olive oil, warm water, salt and pepper and blend until the desired consistency is reached. (Add more water if needed).
4 Serve with a drizzle of olive oil and the croutons.
Buckwheat blinis with beetroot hummus
By the Natural Chef Kitchen at College of Naturopathic Medicine GF SF DF EF V Makes 60 blinis & 600g (1lb 4oz)
