MY FAVORITE RECIPES & JUICES

YUMMY SCRUMMY FLAPJACK

Ingredients:

6 'heaped' tablespoons of coconut oil

4 level table spoons of maple syrup (or honey or Agave nectar)

3oz coconut sugar (or any other non-refined sugar)

8 oz oats

1oz wholewheat flour (or any other type of flour)

1/2 teaspoon salt

Any other yummy bits you want to add in e.g. nuts, seeds, dried fruit, cacao etc.

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Method:

Pre-heat your oven to 180 degrees C.

Heat the coconut oil and maple syrup until melted and combined.

Add the sugar and combine.

Add the oats, flour, salt and any other yummy bits and combine.

Transfer to a lined baking tray and bake for 25-30 mins, depending on how gooey you like your flapjack.

Try not to eat it all in one go!

JAMIE OLIVER'S TURMERIC CHICKEN

Ingredients:

200 g seasonal greens, such as baby spinach, Swiss chard

150 g wholewheat couscous

½ a bunch of fresh mint , (15g)

1 lemon

1 tablespoon blanched hazelnuts

2 large roasted peeled red peppers in brine , or 4 small ones

¼ x houmous, or 2 tablespoons natural yoghurt

hot chilli sauce , optional

2 sprigs of fresh oregano

1 level teaspoon ground tumeric

olive oil

2 x 120 g skinless free-range chicken breasts

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Method:

1. Pick and finely chop the oregano leaves, then place in a bowl with the turmeric, a pinch each of sea salt and black pepper and 2 tablespoons of oil to make a marinade. Toss the chicken in the marinade and leave aside.

2. Blanch the greens in a large pan of boiling water until just tender enough to eat but still vibrant in colour, then drain, reserving the water.

3. In a bowl, just cover the couscous with boiling greens water, season, pop a plate on top and leave for 10 minutes. Pick and finely chop the mint leaves and stir into the fluffy couscous with the juice of half a lemon, then season to perfection.

4. Toast the hazelnuts in a large dry non-stick frying pan on a medium-high heat, removing and crushing in a pestle and mortar once lightly golden.

5. Return the frying pan to a high heat and cook the chicken for 4 minutes on each side, or until cooked through, turning halfway and adding the peppers when you flip the chicken. Reheat the greens, if needed.

6. Serve the chicken with the couscous, peppers, greens and houmous or yoghurt, scattered with the hazelnuts and with a lemon wedge on the side. 

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