Roast Vegetable Salad

By Marion McConnell   Use organic ingredients where possible Around 700g pumpkin, peeled and chopped into inch size chunks 2 medium beetroot, washed and chopped into 1/2 inch size pieces 2 zucchini, chopped into 1 inch size chunks 1 small head broccoli, cut into...

Roast Pumpkin & Cannellini Bean Dip

By Marion McConnell Use organic ingredients where possible 2 cups peeled and diced pumpkin 1 tbsp plus 2 tsp extra virgin cold pressed olive oil sea salt and black pepper large pinch of dried rosemary 1 large clove garlic, unpeeled 400g cooked cannellini beans 1/2 cup...

PUMPKIN LENTIL SOUP

1 tbsp extra virgin cold pressed coconut oil 1 brown onion, peeled and diced 1 inch piece of ginger, finely chopped 2 heaped tsp dried sage or rosemary Sea salt & pepper to taste 1 cup dry red lentils, rinsed & drained 1 medium sweet potato, peeled &...