As it’s coming up to Halloween in the next few weeks you’ll have access to/probably end up with lots of leftover pumpkin or squash which means this is a great savoury pancake recipe to use it up in and also makes a tasty, nourishing dinner.
I’ve also included a “cheats” version here for anyone who doesn’t have the time to cook the squash beforehand or maybe never roasts a bunch in the first place to have any leftover, so don’t worry I’ve got you covered, which means even time poor people don’t need to miss out on this one.
For this I use baby food purees, it may seem strange but I think these are a god send sometimes! You can pick up purees from the supermarkets in the baby food section which makes this recipe super easy and I think a great way to enable folks to make quick, homemade food without much fuss. If you can find it, you could also use canned pumpkin.
Once you try this recipe you’ll love finding cheap ripe avocados in the supermarket that are like 8p so you can make it! That’s how this recipe came about plus the ripe, softer avos are the perfect ones to use as you’ll get a smoother result without lumps, although even with lumps it’s still da bomb!
I was honestly sweating when eating this, so although 1 teaspoon doesn’t sound like much, definitely taste as you go along making it and adjust to your tastes if you do somehow want it hotter!
Creamy, spicy, hella hot!
What’s not to love about sweet potato, creamy avo and a runny yolk centre!?
This rosti recipe makes a great, easy savoury meal for anytime of the day, use it as a post workout meal in the morning or evening, with a good mix of complex carbs, healthy fats and lean protein, plus, the addition of a hot sauce will really help perk you up in the morning too!
Recommendation: I like to mash up some avocado or yogurt with a hot sauce to spread over these and also helps to keep the dish really moist and lovely but you can tailor these to your own tastes simply by adjusting the spices to whichever ones you prefer and using how much of them you like.
As I mentioned in my creamy super green soup post, I’m not actually the biggest fan of broccoli but one way I’ve found works for me is to cover it in nut butter and spices to make it really tasty, which is exactly what I’ve done here.
Who doesn’t love a satay sauce?
How about one with a good dose of the oh so good for you broccoli alongside some carrodles (carrots spiralised into noodles), feel free to sub other veggie noodles or regular ones if you don’t have a spiraliser, I just wanted to up the veg intake on this one as well as using up spare carrots.
Forget the Buddha bowls and power up with this plate full of plant based goodness!
This makes a great post workout meal with a good mix of healthy carbs, fibre, plant protein and lots of nutrients and antioxidants to help you recover well.
This couldn’t be simpler to make, it takes only 5mins to throw together and makes a great lunch for the next day too. Although I used carrots here you could also use some fresh/cooked peas if you only had these in your fridge/freezer, they also help to up the protein content so don’t be afraid to free style this one with whatever you have in your kitchen at the time.
Optional add ins that I like are chilli powder/flakes to give it a kick and a sprinkle of shelled hemp seeds for omega 3 & 6 fatty goodness!
Good mix of colours & nutrients
So what’s so super about this soup?
Well, firstly, it’s jam packed with allll the good stuff, green good stuff to be specific, hehe hence the name.
It’s made creamy with avocado, one of the most popular green foods but also includes a hefty dose of broccoli, one of the least loved green foods but one that’s so very good for us. Even I struggle to get as much broccoli as I’d like into my diet, partly because I hate the tough texture of it that always ends up stuck in my teeth, which is one reason why I like this soup so much, because it gets blended, removing this issue.
Broccoli has so many health promoting compounds in it but some of the main ones are called glucosinolates which then become isothiocyanates (another helpful compound) via an enzyme reaction. These compounds are responsible for heart health, boosting antioxidant effects, promoting the formation of enzymes involved in the livers detox pathways and may help reduce the incidence of cancer.
To get the benefits of these compounds it’s best to consume the cruciferous veg (cabbage, rocket, kale etc) uncooked to enable the enzyme reaction to occur, but this isn’t always possible or pleasant so if you want to maximise on your cooked cruciferous veg then pair them with some raw rocket, watercress, mustard or horseradish as these foods will mimic the enzymes needed for the reaction to occur. But don’t worry you still get some benefit from consuming cooked veg so don’t use it as an excuse not to eat them!
The avocado is packed full of monounsaturated fats (MUFAs) and fibre which are helpful for the heart and vitamin E which is great for skin plus the good fats help you to absorb fat soluble vitamins.
The next super green in here is the humble pea, yes peas. They’re a great source of fibre, B vitamins and protein, finally, I included fresh basil to amp up the flavour and pair with the garlic and herbs in the veg stock.
crackers & soup
All these foods are super nourishing and super accessible as well as affordable, no excuse not to make this soup in order to squeeze in more veg at the end of your day, especially if you’re other meals haven’t been as stellar.
I also give a few optional additions in the recipe below in order to help you boost its goodness but they’re completely optional, it’ll still be one of the healthiest soups out there!