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Vegetarian recipes


Pasta with Homemade Pesto Michelle Boehm nutritional therapy nutritionist London recipes healthy
Pasta with Homemade Pesto

Preparation time: 5 minutes

Cooking time: 13 minutes

Serves: 4

What you'll need...

400g wholewheat tagliatelle

handful of green string beans (roughly chopped) or cherry tomatoes, halved

1 cup pesto

Pine nuts and basil to top

To prepare...
  1. Boil the pasta according to the packet instructions

  2. Boil/steam the beans in water for 3 minutes or cook the tomatoes in a pan with olive oil on a low heat for 3 minutes

  3. Mix the pesto with the pasta and beans/tomatoes and top with pine nuts and basil.

Pasta pesto
Moroccan couscous, pumpkin and walnut salad Michelle Boehm nutritional therapy nutritionist London recipes healthy
Couscous, Pumpkin and Walnut Salad

Preparation time - 10 minutes

Cooking time - 25 minutes

Serves - 4

What you'll need...

1 medium sized pumpkin

1 garlic clove

Juice of 1 lemon

100g of walnuts

2 teaspoons of honey

1 tablespoon of olive oil

A sprig of sage

A half a teaspoon of chili powder

A half a teaspoon of ginger powder

Salt and pepper to taste

2 cups of couscous

To prepare...
  1. Peel the pumpkin and cut into large squares

  2. Add the chopped garlic, sage, ginger, chili, salt and pepper

  3. Mix with the vegetable oil

  4. Bake at 150C for 20 minutes or until the pumpkin is cooked through

  5. Dry roast the walnuts and then add the honey and lemon juice, allow this to caramelise

  6. Mix the walnuts with the pumpkin

  7. Add 3 cups of boiling water to the couscous and cover. Allow to stand for 5 minutes

  8. Mix some lemon juice with the couscous

  9. Form a well in the centre of the couscous and add the walnut and pumpkin mix.

Walnuts are filled with omega-3s, copper and manganese, olive oil is a great source of vitamins E, K & monounsaturated fats and chilli powder is packed with vitamin K.

Have a look at the nutrients page for more details.

Couscous, pumpkin and walnut salad
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