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Berryliscious Beet Smoothie
Servings
people
Ingredients
  • 150 g mixed berries fresh or frozen (preferably organic)
  • ½ medium beetroot scrubbed, trimmed and roughly chopped
  • ¼ medium avocado peeled and stoned
  • 1 handful baby spinach leaves
  • 2 tbsp flax seeds freshly ground
  • 140 ml coconut kefir
  • 300 ml coconut water
  • 1 tbsp hemp protein powder (optional)
Servings
people
Ingredients
  • 150 g mixed berries fresh or frozen (preferably organic)
  • ½ medium beetroot scrubbed, trimmed and roughly chopped
  • ¼ medium avocado peeled and stoned
  • 1 handful baby spinach leaves
  • 2 tbsp flax seeds freshly ground
  • 140 ml coconut kefir
  • 300 ml coconut water
  • 1 tbsp hemp protein powder (optional)
Instructions
  1. Add all the prepared ingredients to a blender and blend until smooth.
  2. Additional coconut water can be added until desired consistency is achieved, or alternatively add less for a lovely thick smoothie bowl.
  3. If using fresh berries rather than frozen, you may want to add a few blocks of ice at the end of the process and blend again for a few seconds.
Recipe Notes

Coconut kefir products such as Rhythm are becoming more available in health food stores, however if you don’t have any to hand you can omit entirely and use more coconut water, or try replacing with coconut milk or a couple of tablespoons of coconut yoghurt.

Berries, and in particular organic berries, can be very expensive. However it’s sometimes possible to pick them up at a good price during the summer months when they are in season in the UK. They freeze very well so stock up on a few extra punnets for the freezer when the price is right.

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Print Recipe
Tomato and Pesto Galette
Free from refined sugars and gluten, this savoury galette is loaded with sweet tomatoes, a layer of aromatic basil pesto and encased in a crumbly buckwheat pastry. It is a visually attractive dish which can be eaten hot or cold and can be beautifully accompanied by a green salad with olives and capers.
Servings
4 people
Ingredients
For the pastry
  • 6 tbsp cold water
  • 2 tsp ground linseed (flaxseed)
  • 2 tsp dried oregano
  • 1 cup buckwheat flour
  • 1 tbsp arrowroot powder
  • 1/2 cup ground almonds
  • 1/3 cup coconut oil, softened
  • A generous pinch of sea salt
  • A generous pinch of black pepper
For the filling
  • 250g mixed size and colour tomatoes, sliced
  • 2 tbsp of organic free-from pesto - bought or homemade
  • 1 tsp dried oregano
  • 1 tbsp fresh chopped basil
  • 1/2 tbsp olive oil
  • A pinch of sea salt
  • A pinch of black pepper
To accompany
  • Green salad with olives and capers (optional)
Servings
4 people
Ingredients
For the pastry
  • 6 tbsp cold water
  • 2 tsp ground linseed (flaxseed)
  • 2 tsp dried oregano
  • 1 cup buckwheat flour
  • 1 tbsp arrowroot powder
  • 1/2 cup ground almonds
  • 1/3 cup coconut oil, softened
  • A generous pinch of sea salt
  • A generous pinch of black pepper
For the filling
  • 250g mixed size and colour tomatoes, sliced
  • 2 tbsp of organic free-from pesto - bought or homemade
  • 1 tsp dried oregano
  • 1 tbsp fresh chopped basil
  • 1/2 tbsp olive oil
  • A pinch of sea salt
  • A pinch of black pepper
To accompany
  • Green salad with olives and capers (optional)
Instructions
  1. To prepare the pastry, add the buckwheat flour, ground almonds, arrowroot powder, ground linseed, oregano, salt and pepper to a mixing bowl. Stir together well to combine.
  2. Add the coconut oil and rub into the flour mixture with your fingers to combine.
  3. Add the cold water a little at a time and bring the mixture together with your hands until a dough forms. Wrap the dough in baking paper and refrigerate for 20 minutes.
  4. Preheat the oven to 190°C/170°C fan assisted. Line a shallow oven tray with silicone-free baking parchment.
  5. Remove the dough from the fridge and place on the parchment-lined oven tray. Roll the dough out between two sheets of baking paper to form a circle roughly half a centimetre thick.
  6. Discard the top sheet of baking paper. Spoon the pesto into the centre of the dough and spread evenly across the base leaving a 1-inch border around the edge of the pastry.
  7. Layer the sliced tomatoes in a random overlapping fashion over the pesto. Sprinkle over the oregano and a little salt and pepper.
  8. Carefully fold and pinch the edges up around the filling, slightly overlapping the tomatoes. This can be quite rustic and not neat.
  9. Transfer back to the fridge for ten minutes to re-chill the pastry.
  10. Transfer to the oven for 30 minutes to bake until cooked through and the pastry is crisp and golden.
  11. Drizzle with the olive oil and scatter with fresh basil to serve.
Recipe Notes

CNM recommends the use of organic ingredients

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