Easy salads, soups and snacks to enjoy on the go
Braeburn Apple, Orange & Walnut Rice pots
by Great British Apples, greatbritishapples.co.uk
SERVES 2
prep 10 mins + soaking time cook 45 mins
• 200g (7oz) brown rice
• 2 tbsp coconut oil
• 1 star anise
• salt and pepper
• 2-3 strips of orange rind
• 2 red onions
• 30g (1oz) walnut halves, lightly crushed
• 1 tsp chilli flakes (optional)
• 100g (3½oz) Braeburn apple, skin on (julienned) 1 Soak the rice in water for at least 20 minutes. Rinse well and add to a dry pan on a medium heat to toast the grains for 1-2 minutes.
2 Add 1 tbsp coconut oil, the star anise, seasoning and orange rinds.
3 Add 450ml (15fl oz) boiling water and simmer for 20-25 minutes until the rice is cooked through.
4 Meanwhile, sweat the onions in 1 tbsp coconut oil for 10-15 minutes. Add the walnuts and chilli and stir for 2-3 minutes.
5 Toss through the apple for half a minute and transfer to the cooked rice pan. Fold through and serve.
PER SERVING cals 422 | protein 11.8g | carbs 33.7g
fat 29.2g
saturate 15.8g
salt 0.16g
sugar 9g
Make it fast
This is a great recipe for using up leftover rice from a previous meal. It tastes great hot or cold and is perfect for taking to work.
Raw Spiced Energy Bars
by Sarah Wilkinson from Vegan recipes to enhance your yoga life photo by Adrian Lawrence
SERVES 6
prep 15 mins + chilling time
• 125g (4½oz) mixed nuts (such as almonds, walnuts, and Brazil nuts)
• 30g (1oz) ground golden flaxseed
• 35g (1¼oz) sunflower seeds
• 2 tsp ground cinnamon
• 40g (1½oz) dried goji berries
• 100g (3½oz) soft dried figs
• 100g (3½oz) soft dried apricots
• 75g (2½oz) pitted dates
1 Pulse the nuts, flaxseed, sunflower seeds and cinnamon in a food processor for 20 seconds. Add the fruits and process for 1 minute until combined. Remove and place the mixture on a sheet of parchment paper. Place another sheet on top and roll the mixture out to form an 20x10cm (8x4in) rectangle.
2 Cut into six bars, wrap each one in parchment paper, and store in an airtight container in the fridge for one hour to firm before serving. Keep refrigerated and enjoy within one week.
PER SERVING cals 324 | protein 6.2g | carbs 44g
fat 14.6g
saturate 1.6g
salt 0.05g
sugar 28.1g
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This recipe is taken from Vegan recipes to
