4 New Cookbooks, 11 Healthy Recipes

Place the salmon, egg, spring onions, Thai paste, lemongrass paste, lime zest and juice, fish sauce and seasoning in a food processor and pulse in single bursts until the mix starts to come together. Don't over-blend – you want to retain some texture rather than create a purée. If the mix is too wet, add a little of your chosen flour.

Divide the mixture into 8 patties. Place on a tray and chill in the fridge for 10-15 minutes to allow them time to firm up.

When ready to cook, heat a little olive oil in a sauté pan, add the fish cakes and cook on each side for 4-5 minutes, until golden.

While these are cooking, mix all of the salad ingredients in a large bowl. Mix the dressing ingredients in a small jug, then drizzle over the salad.

Place 2 salmon cakes on each plate with a generous portion of salad.

Place the buckwheat in a saucepan. Cover with water and simmer gently for 15-20 minutes, until tender but still with texture and bite. Drain and rinse under cold water.

Place the drained buckwheat in a large bowl. Add the rest of the ingredients and combine well. Season to taste.

Cover and place in the fridge until ready to eat. The salad will keep in the fridge for up to 4 days.

Preheat the oven to 180°C (fan) and line a 20cm square baking tin with parchment paper.

Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth.

In a separate bowl, whisk together the coconut sugar, eggs and vanilla until light and fluffy.

Once the coconut oil and chocolate are melted, stir into the egg mixture until fully combined.

Sift in the almond flour, cocoa powder, baking powder and sea salt, and fold gently until just combined.

Pour into your lined tin and smooth the surface until evenly spread.

Drizzle the caramel sauce in little dollops randomly over the cake batter, then use a knife or skewer to swirl the sauce into the batter.

Sprinkle with extra sea salt flakes for an added salty kick.

Bake in the oven for 18-22 minutes. It is best if it has a very slight wobble in the centre, so you get a gooey brownie.

Allow to cool for at least 15 minutes (unless you like to eat it hot) before slicing it into 9 pieces. Store in an airtight container for 3-4 days, or in the fridge for a fudgier texture. Serve hot or cold. If hot, they are delicious with a dollop of coconut yoghurt and a drizzle of caramel sauce.

Bring a large saucepan of salted water to a boil. Add the spaghetti and cook until al dente.

Before draining, reserve 150ml of pasta water for the sauce.

Combine the spinach, pistachios, silken tofu, nutritional yeast, garlic, lemon juice, salt and pepper in a jug blender.

Slowly add the olive oil and then 120ml of the reserved pasta water while blending, until the sauce becomes creamy and smooth.

In a large mixing bowl, combine the cooked spaghetti with the spinach-pistachio sauce.

Stir well to coat evenly, adding more pasta water if needed to thin the sauce.

Garnish with extra chopped pistachios.

Soak the cashews for the filling for at least 2 hours (or in just-boiled water for 10 minutes), then drain.

To make the base, combine the rolled oats, ginger biscuits, pumpkin seeds and pitted dates in a food processor.

Process until the mixture becomes a sticky, crumbly texture. Add the melted coconut oil and process again to combine.

Press the mixture firmly into the base of a lined springform cake tin measuring either 18cm or 20cm in diameter. Chill in the fridge while you prepare the filling.

In a small saucepan, vigorously whisk the agar agar powder, mango purée, maple syrup, lemon juice and vanilla extract. Heat for 3-5 minutes until the mixture simmers.

Drain the tofu and add to a jug blender with the coconut cream and soaked, drained cashews. Blend until completely smooth and creamy.

Add the warm agar agar mixture and blend again.

Pour the mixture over the chilled base and spread evenly. Return to the fridge to set for at least 2 hours (although overnight is best).

For the gel topping, combine the agar agar powder, mango purée, lime juice and maple syrup in a small saucepan and simmer for 2–3 minutes, stirring continuously.

Allow the gel to cool, then gently pour it over the set cheesecake. Chill in the fridge for at least 1 hour until the topping firms up.

Put the olive oil in a large pan over a medium heat. Add the garlic and cumin, and season with salt and pepper. Cook for 1 minute until fragrant. Add the broccoli florets and stir well to coat in the spices. Cook for 5-6 minutes until tender.

Toss in the spinach and leave to wilt for 1-2 minutes, stirring occasionally.

Transfer everything to a high-speed blender or food processor, and add the drained beans, coriander, lemon juice and coconut milk. Blend until smooth and creamy.

Return the soup to the pan and warm over a low heat, if needed. Adjust the seasoning to taste. Serve in one or two bowls drizzled with olive oil and with more coriander sprinkled over.

To roast the green bell pepper using a gas stove or grill, place the pepper directly over an open flame or under the grill, turning every 30-60 seconds with tongs until the skin is charred all over. This should take around 4-5 minutes. Alternatively, to roast the pepper using the oven method, preheat the oven to Fan 200°C/220°C/425°F/Gas 7. Rub the pepper with 1 teaspoon of the oil and place it on a baking tray. Roast for 20-25 minutes, turning halfway through, until softened and slightly charred. Once the pepper is roasted, let it cool slightly before removing the stem and seeds.

In a frying pan, heat 2 tablespoons of the oil over a medium-high heat. Add the chopped onion and a small pinch of salt and cook for 5-6 minutes, stirring occasionally, until it turns soft and golden. Stir in the garlic and cook for 2 minutes, stirring frequently so it doesn’t burn. Add the tomato purée, cumin, oregano, cayenne pepper, salt and black pepper and let everything cook for about 1 minute to bring out the flavours. Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften. Remove the pan from the heat.

Meanwhile, drain the tofu, pat it dry and squeeze out any moisture. Crumble it with your hands into small, uneven chunks about the size of a raisin. Transfer the cooked onion and tomato mixture to a high-speed blender or food processor. Add the roasted bell pepper, the sun-dried tomatoes, date or maple syrup and just enough water (about 3½ tablespoons) to make a smooth texture. Blend well, then taste and adjust the seasoning, if needed.

Return the frying pan to the heat, add the remaining oil and, once hot, spread out the crumbled tofu in an even layer. Sprinkle with 1 teaspoon salt and let it cook, without stirring, for 2-3 minutes. Stir, then continue cooking for 7-8 minutes, stirring every few minutes, until golden and slightly crispy. Pour the blended sauce over the tofu and stir to coat. Simmer over a medium heat for 5 minutes, then lower the heat and cook for another 5-6 minutes, stirring occasionally.

Finish with a squeeze of fresh lime juice and fresh coriander and serve with steamed quinoa or rice, sliced avocado, diced mango and pickled red onions.

In a large mixing bowl, combine the chickpea flour, cacao powder, baking powder, a pinch of salt and the maple syrup. Give it a good whisk to distribute everything evenly. Pour in the milk and mashed banana, stirring until the batter is smooth and thick. If it feels too thick, add a splash more milk; if too thin, sprinkle in a little more flour.

Place a frying pan over a medium heat and melt a teaspoon of coconut oil to coat the surface.

Spoon in the batter, about 1 heaped or 2 regular tablespoons per pancake, giving them a little space to spread. Cook for about 3 minutes, or until the edges start to look firm and small bubbles appear on the surface.

Flip carefully and cook for another 2-3 minutes, until both sides are set and the pancakes have a soft, fluffy texture. Repeat with the rest of the batter, adding more oil as needed.

Stack the pancakes up and serve with your choice of fresh berries, crushed walnuts, a drizzle of almond butter or more maple syrup.

Preheat the oven to 180°C fan. On a large, shallow baking tray, toss together the carrot, onion, 1 tablespoon of olive oil, 1 tablespoon of the balsamic vinegar, 1 tablespoon of the maple syrup and a good pinch of salt. Pop the garlic cloves in the corner of the tray.

Roast for 20 minutes then remove the tray from the oven and lift out the garlic cloves – they should be soft and squashy.

Stir in the lentils, pine nuts, hazelnuts and pumpkin seeds. Roast for another 15 minutes, until everything is tender and golden.

Meanwhile, make the dressing. Squeeze the roasted garlic cloves out of their skins, add to a small bowl and mash with a fork, then whisk in 2 tablespoons of olive oil, the remaining tablespoon of balsamic vinegar and maple syrup, a pinch of salt and some black pepper.

Tip the roasted vegetables and lentil mixture into a large salad bowl, followed by the coriander and rocket. Drizzle over the dressing, toss gently to combine and season to taste. Serve warm or at room temperature.

Warm 1 tablespoon of olive oil in a large saucepan set over a medium heat. Add the carrots, onion and celery, and cook for 5 minutes until just softened.

Tip the chickpeas, cherry tomatoes, stock and lentils into the pan, add a generous pinch of salt and pepper and bring to the boil.

Once the liquid is boiling, turn the heat down to a simmer and cook for 20-25 minutes, stirring occasionally, until the carrots are soft and the lentils are cooked.

To make the croutons (if using), toast the bread, then rub the garlic clove on each side and cut into bite-sized pieces.

Remove the pan from the heat, stir in the tahini, parsley and season to taste. If you’ve made croutons, stir them through the soup or scatter over the top. To serve, divide into bowls and finish with a drizzle of extra virgin olive oil.

Possibly my favourite recipe in this book, this bright, comforting stew has a deliciously zesty lemon kick and wonderful creamy finish from the yoghurt. But it’s the chimichurri that makes it sing – a punchy blend of parsley, coriander, garlic, apple cider vinegar and a little chilli.

For the brothy beans, warm 1 tablespoon of olive oil in a large sauté or frying pan (with a lid) set over a medium heat, then add the garlic and shallots. Cook for 5 minutes until softened.

Stir in the white beans, along with the stock from the jar, cover with a lid and simmer for 10 minutes until thickened slightly. Remove the pan from the heat, stir in the yoghurt and season to taste.

To make the chimichurri, place the shallot, garlic, herbs, chilli, cider vinegar, 5 tablespoons of olive oil and a generous pinch of salt in a mini-chopper or food processor and blitz until combined. Taste and adjust the seasoning as needed.

While the beans are cooking, place the green beans in a steamer and steam for 4-5 minutes until just tender, then toss through the chimichurri.

Spoon the brothy beans into bowls and top with the chimichurri green beans. Serve with bread on the side for dipping.