Creamy coconut and sweet potato soup

2 of my favourite foods put together to make a delicious soup.

Serves 1:

You will need:

• 1 baked sweet potato
• 1/2 coconut flesh
• Lemon juice (about 1/4 of a lemon)
• Cumin (add to personal taste)
• 1 tsp Cayenne pepper (add to personal taste- depending on how spicy you like it)
• 1 small clove of garlic
• About 1 cup water (add little by little until it reaches your desired texture)

Peel the skin off the sweet potato, and then blend all ingredients together. Garnish with parsley.

Mexican Salad Bowl

Obsessed with this delicious and filling vegan mexican salad! You will need:

• Lettuce (I have used iceburg leaves in one dish and romaine in the other)
• Chickpeas
• Cayenne pepper
• Cumin
• Lemon/ lime
• Guacamole (preferably homemade)
• Sweetcorn
• Salsa (preferably homemade or a store bought one WITHOUT additives)

Mix the chickpeas with as much cumin, cayenne pepper and lemon/lime as you desire.

I've used raw corn but you can use a canned one ( but check for additives, added sugar, salt etc) if you want.

Salsa- chop onion (red works best although I had none at home when i made this), jalepeno, parlsey, and tomato. Olive oil and salt can be added(optional)

Guacamole- 1 mashed avocado, lemon juice, garlic (optional).

It's so easy and so delicious, I hope you try and enjoy it!

Tomato, basil and garlic zucchini spaghetti

Zucchini makes a great low calorie, low carb, gluten free, spaghetti/pasta alternative. Ofcourse, it doesn't taste like pasta but it's filling and when prepared well it can be very delicious. And, it's incredibly easy to make! All you need is a spiraliser or a julienne peeler (which I use), to make the zucchini into a spaghetti like form.

Serves 1:

For the tomato sauce, you will need:

• 6 tomatoes
• 1clove garlic
• 1-2 handfuls basil leaves.
• Sea Salt
• Nutritional yeast (optional)

What to do...

-Wash and place your tomatoes in a saucer with enough boiling water to cover them.
-Leave to boil for 10 minutes or so.
-Whilst waitng for them to boil, peel your zucchini, and place into a mixing bowl.
-Check your tomatoes. Once they are soft, strain and run them under hot water, so that you can then peel their skins.
-Process them in a food processor with basil, garlic, nutritional yeast.
-Blend until smooth.
-Pour the sauce over the zucchini. Taste and garnish with pepper and salt. (I also cut up fresh tomatoes and put them in as we had SO many tomatoes in the house I thought I'd use the oppurtunity to use them up)

I loved this dish warmed up (rather than raw), and I added kidney beans to make it a more hearty meal.

Pesto Zucchini Spaghetti

This rawesome dish is so easy and delicious.

For the pesto, you will need...

Serves 4 OR 2 generous portions
-100g pinenuts
-2 clove of garlic (i love garlic so you might want to use less if you're not a fan)
-Nutritional yeast
-1 pot of basil (just use the leaves)

What to do...

-Start by processing your pinenuts in a food processor. Leave it processing, so that it's natural oils release, and it becomes lovely and creamy.
-Then add your basil, garlic and nutritional yeast and process untill it's a smooth pesto.
-Peel your zucchini and place in a bowl, and mix with the pesto.
-Add black olives and cherry tomatoes.
-I leave it to marinade over night, so the zucchini softens and absorbs all the delicious flavours.
-Eat raw or warm if you want.

Bon appetit!