Veggie Magazine March_2019

LIVE WELL

Apricot, Cashew &
Coconut Trules
Per serving: 51 cals | 3.2g fat

Makes 12 balls
Ready in 10 mins

80g dried apricots
58g raw cashews
50g unsweetened
shredded coconut
zest of 1 lime
a pinch of flaky sea salt
1 tbsp water

1 Combine all the ingredients in
a food processor and blitz until
the mixture is smooth and forms
a ball around the processor blade
(this may take a while).
2 Using wet hands, roll the
mixture into 12 tablespoon-sized
balls, setting them on a plate as
you work.
3 Allow them to set in the fridge,
until ready to eat.

“These fruity,

tropical bites

are made for an

afternoon treat;

they’re also great

for packing in

the kid’s lunches.

Treats all around!”

black pepper

4 large free-range eggs, beaten

1 Preheat the oven to 180C/

375F/Gas 5.

2 In a 20cm, oven-safe nonstick

frying pan, heat the olive oil

over medium-high heat. Add the

shallots and cook, stirring, for

a couple of minutes, until

softened, then stir in the beetroot

greens and cook until wilted.

Season with a generous pinch

each of salt and pepper. Add the

eggs and turn of the heat.

3 Pop the pan in the oven for

about 10 minutes, or until the

eggs are set. Slice and serve.

Easy Frittata
Per serving: 282 cals | 18.1g fat

Serves 2
Ready in 20 mins

“Frittatas are perfect for using up
veggie leftovers. When testing
recipes for this book, I used a lot
of beetroot (beetroot and I were
having a moment), so I always
had leftover beetroot greens
around the kitchen. I tried
adding them to a frittata with
some shallots, and it was a hit.”

2 tbsp olive oil
50g diced shallots
400g chopped beetroot greens
kosher salt and freshly ground