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Green goodness

(serves 3)


  • 1 handful spinach

  • 1 lime

  • 1 courgette

  • Salt and pepper

  • 2 white onions

  • 140g green beans

  • 100g black bean pasta

  • ¼ cup pistachio nuts

  • olive oil

  • Humus

  • 1 pack 100g tenderstem broccoli

  • 1 bag 100g mangetout peas

  • 250g asparagus

  • Handful fresh basil and thyme

  • 1 tblsp sunflower

  • 1 tblsp pumpkin seeds

  • 1 tblsp sesame seeds

  • 200g chestnut mushrooms



  • 1 spring onion

  • ½ cup fresh herbs – basil and thyme

  • 3 tblsp olive oil

  • ½ pack tofu

  • 2 tblsp lemon juice

  • 1 tblsp vinegar

  • 2 garlic cloves

  • 1 avocado, peeled and de-stoned

  • Black pepper

  • 1 cup almond milk

  • 1 ½ tblsp green pesto


  1. Chop broccoli, green beans, and asparagus in half, add to a large non-stick frying pan without any oil, and cook for about 10 minutes until they start to brown

  2. Next, add the pumpkin seeds and a tiny drop of sesame oil and toss fully and fry for a further 5 minutes, then turn off the heat and sprinkle with sesame seeds

  3. In a separate pan fry the thinly sliced onion with crushed garlic on a low heat for about ten minutes until soft and tender, once cooked, remove to a separate bowl and use the pan to cook the mangetout peas, do not add any more oil, just cook them in the same pan on a low heat and a drop off water until they start to brown on both sides, remove and set aside in a small bowl

  4. Slice the mushrooms thinly and fry in a hot pan with a drop of olive oil and black pepper until they start to brown and soften, about ten minutes, remove from the pan and set aside in a small bowl

  5. Discard the end of the courgette and using a spiralizer to create the ribbons/courgetti, or you could buy already made spiralized courgetti from the shop

  6. In the same pan as the mushrooms, cook the courgetti, but do not add any extra oil, just a little heat to soften the courgettes, is all that’s needed, cook for about 5 minutes and turn off the heat

  7. Cook the blackbean pasta according to the package, I cook mine in a little boiling water for 5 minutes, it is very easy and quick, then drain and rinse

  8. Chop the pistachio and herbs into small pieces ready to serve

  9. For the sauce, add all the ingredients to a blender and blend until smooth

  10. In a large flat bowl, serve up all the vegetable elements, top with a sprinkle of pistachios, herbs and sunflowers seeds, then serve the sauce in a bowl on the side

  11. Enjoy the goodness!

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