Veggie Magazine March_2019

Big Breakfast Bowl

Per serving: 436 cals | 27.2g fat

Serves 1

Ready in 5 mins

1 tsp extra virgin olive oil

2 free-range eggs

1 piece of grainy bread, toasted

75g cherry tomatoes, chopped

1 handful of spinach leaves

¼ avocado

1 tbsp pumpkin seeds or

sunflower seeds

1 tsp balsamic glaze

1 Preheat a frying pan to medium-

high heat and add the olive oil.

2 Whisk the eggs in a bowl, add

to the pan with a pinch of salt

and stir until scrambled.

3 Arrange the eggs with the

remaining ingredients in a bowl

and drizzle with the balsamic

glaze to serve.

Whether blended into a smoothie, stirred into a curry or eaten raw

in a salad, spinach may not always be the star of the show, but its

nutrient-rich credentials send it soaring into superfood status

SPINACH

Energy-boosting

Green Smoothie

Per serving: 342 cals | 13.1g fat

Serves 1

Ready in 5 mins

45g baby spinach leaves

250ml dairy-free milk

1 tbsp 100% nut butter

1 frozen banana

1 fresh Medjool date, pitted

handful of ice cubes

1 Combine all of the ingredients in

a blender and blitz for 30 seconds,

or until it has a creamy texture.

Recipes extracted from The

Nude Nutritionist by Lyndi

Cohen (Murdoch Books,

£17.99). Photography: Cath

Muscat and Leah Stanistreet

Chickpea Salad with

Cuban Mojo

Per serving: 537 cals | 41.1g fat

Serves 4

Ready in 45 mins

1 x 400g tin of chickpeas,

rinsed and drained

1 tbsp olive oil, plus extra

for dressing

250g halloumi

3 good handfuls of baby

spinach leaves

2 good handfuls of rocket leaves

1 ripe mango, thinly sliced

1 avocado, thinly sliced

squeeze of mandarin or

lime juice

good pinch of smoked paprika

HOW TO COOK WITH