Sweet Potato, Chickpea + Coconut Stew


2 medium sweet potatoes, diced

1 medium onion, diced

3 cloves of garlic, finely minced

Small piece of fresh ginger, fined chopped

1 tin of chickpeas, drained

1 tin of coconut milk

2 Tbsp tomato purée

1 veggie stock cube, crumbled

1/2 tsp mild curry powder

1/2 tsp garam masala 

Dash of water

Start by steaming the sweet potato until soft but not falling apart. Fry the onion, garlic and ginger in a little vegetable oil until soft.

Add the tomato purée, spices and stock cube to the onion mix with a dash of water until everything has combined. Pour in the coconut milk and stir well. 

Add the sweet potato and chickpeas, and let the stew bubble away for a few minutes while the flavours combine and the sauce thickens a little.

Serve with quinoa and greens, kale or spinach.


Butter Bean Dip


This is great for putting in wraps or spreading on toast.


1 tin of butter beans, drained and rinsed

1 garlic clove, crushed

1 Tbsp extra virgin olive oil

1/2 lemon, juiced

1/4-1/2 tsp red pepper flakes

Salt and pepper

Simply blend all ingredients and use. Enjoy!

Black Bean Dip


It looks like chocolate sauce, but no it’s black bean dip!


1 tin of black beans drained

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

2 Tbsp nutritional yeast

Juice of 1/2 lemon


2-3 Tbsp water

Blend all ingredients together until you have a smooth consistency. Add as much water as you need to make it the thickness you’d like. Enjoy in wraps or on toast!