The three easy recipes are perfect for breakfast, lunch or a snack and you can prep them the night before to save time if you are working in the office or at home.
Caramelised onion dhal
1 rounded tbsp Vita Coco coconut oil
2 onions, peeled and finely sliced
2 cloves of garlic, peeled and crushed
1 tsp ground turmeric
1 tsp ground cumin
½ tsp dried chilli flakes
1 tbsp medium curry paste
300g dried red lentils
1 litre hot vegetable stock
Handful of fresh flat leaf parsley, finely chopped
Generous pinch of sea salt
1. In a large pan, heat the oil until it becomes liquid and sliced onions over a medium-high heat for 8-10 minutes, stirring occasionally to prevent sticking, until the onions are golden brown. Remove half of the cooked onions from the pan, and set them aside.
2. Add the garlic, turmeric, cumin and chilli flakes into the remaining onions and cook for 1 minute. Then stir in the curry paste until combined.
3. Pour in the red lentils and half of the stock, then simmer over a medium heat for 10 minutes. After 10 minutes, add in the remaining stock and simmer until the liquid has absorbed, stirring frequently to avoid sticking.
4. Remove from the heat and stir through the reserved caramelised onions and flat leaf parsley. Season to taste with sea salt. Serve hot.
Apple bircher muesli
100g whole rolled oats
2 tbsp Chia Bia 100% Natural Whole Chia Seeds
2 tbsp blanched chopped hazelnuts
2 green apples, grated
250ml good-quality cloudy apple juice
1 tbsp plain soya yoghurt
1. Mix together the oats, chia seeds, hazelnuts and grated apple in a bowl.
2. Stir in the apple juice and yoghurt until all of the ingredients are coated. Either leave in one bowl, or spoon into individual jars or smaller bowls and refrigerate overnight.
Makes 1 small jar
Zest and juice of three unwaxed limes
150g granulated sugar
400ml Rude Health Oat Drink
1 tbsp cornflour
1 tbsp vegan butter
1. Add the lime zest and juice, sugar, oat milk and cornflour to a saucepan, then bring to a simmer for 10 minutes over a medium heat. Whisk frequently until it begins to thicken.
2. Stir in the vegan butter, and cook for a further 2 minutes until smooth.
3. Allow to cool a little, then pour into a clean jar. Refrigerate overnight or for a few hours until set.