Now is the perfect time for making these delicious hot cross buns made from wholemeal spelt, rye, plump raisins, honey, cinnamon and vanilla. Start the recipe the day before you need them and enjoy them warm on Easter morning.

WHAT’S GREAT ABOUT THEM?

Whole-meal spelt are rye are often tolerated with people who have digestive issues as it has a slightly lower gluten content and higher amino acid profile then traditional wheat based flours. Read more

This is a family classic that sneaks in the nutrition of seasonal leafy greens — a great meat-free dinner idea. Ingredients 2 onions 6 cloves of garlic olive oil 900g fresh seasonal greens , such as kale, chard, spinach or rocket pinch of nutmeg ½ a lemon 250g dried cannelloni tubes 1 fresh red chilli 1 bunch of fresh basil , (30g) 3 x 400g tins of plum tomatoes 30g Parmesan cheese 250g ricotta cheese 1 large free-range egg 200ml milk Method Peel and finely slice the onions and 4 cloves of garlic and place in a large non- stick pan on a medium heat with 1 tablespoon of oil. Read more

Why are they so healthy?

The oats are a nourishing, high fibre, nerve supporting food. The seeds and coconut provide good fats, protein, and energy (of the slow release kind). The cinnamon further stabilises blood sugars. If you use brown rice syrup, they are also fructose friendly. These simple treats will sustain, satisfy and nourish your body – they are the perfect healthy snack. Read more

Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a delicious, healthy, veggie-packed meal. Make this recipe for lunch or dinner, or even serve it as a side! Recipe yields 4 generous main dish servings.

INGREDIENTS Basil-pumpkin seed pesto ½ small yellow onion, roughly chopped* 1 garlic clove, roughly chopped 2 cups packed fresh basil leaves (arugula works, too) ½ cup pepitas (green pumpkin seeds), toasted** ⅓ cup olive oil 2 teaspoons red wine vinegar, to taste (or lemon juice) Pinch of red pepper flakes Salt, to taste Zucchini noodles 3 large zucchini Salt 1 pint cherry tomatoes (whole or halved) Fresh basil leaves, for garnishing INSTRUCTIONS To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Read more

This is a healthy, vegetarian take on the loved cottage pie, and also a great weaning recipe to try for your little one. Ingredients 1 medium leek 1 large carrot 1 small onion 1 stick celery olive oil 100 g split pea red lentils 500 ml organic vegetable stock 100 g frozen peas sea salt freshly ground black pepper 2 tablespoons tomato purée 30 g Parmesan cheese 1 large sweet potato , (300g) Method Preheat the oven to 180ºC. Read more

This is a healthy take on banana bread which is comforting and nutritious. Spelt flour and quinoa are easy to digest, full of protein, fibre, B vitamins, iron and magnesium. Nuts and banana help relax the nervous system, improve mood and keep you feeling fuller for longer. Dark chocolate gives a boost of endorphins. Read more

Soup is always a comforting, healthy meal idea and here’s another one to add to your repertoire. Roasting the vegetables for this soup brings out their natural sweetness. Ingredients:

24 Medium Large Plum Tomatoes (or any tomatoes)

 

1 Large Onion

1 Large Fresh Fennel Bulb

4 Cloves Garlic

3 Tablespoons Fresh Chopped Thyme

1/4 Cup Chopped Fresh Basil

Salt & Pepper

Extra Virgin Olive Oil

Chicken or Veggie Broth

Directions: Preheat the oven to 180 degrees C. Read more