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Download Cookie Jam for free using my link here: https://jamcity.me/Tish_Wonders EBOOKS https://tishwonders.co.uk SOCIAL MEDIA: instagram.com/tishwonders CONTACT: hello@tishwonders.co.uk Recipes (both serve 4 as a side) BUTTER BEAN, BEET & WALNUT SALAD 400g butter beans 350g beetroot 60g yogurt of choice 50g walnuts Dressing: 30g capers 4 anchovies ½ small shallot 30g parsley (or any other herb of choice) 2 tbsp. lemon juice Salt 3 tbsp. EVOO ROMESCO, TAHINI CHICKPEAS & COURGETTE SALAD Romesco sauce: 3 red peppers 40g blanched almond 80g sun dried tomatoes 1.5 tbsp. lemon juice 1 garlic clove 1/4 tsp. chilli flakes 1/4. tsp. paprika salt Tahini chickpeas: 300g chickpeas ½ small red onion 15g coriander/ cilantro 60ml EVOO 1tbsp. tahini (I use a light tahini) 1 tsp. miso 1 tbsp. maple syrup 1.5 tbsp. lemon juice Salt Ground black pepper 2 courgettes 100g feta (optional)

This makes a perfect sharing plate! A beautiful combination of flavours & textures. Full recipe below (serves 4) Ingredients lentils: 3⁄4 cup beluga lentils (soak for 8 hours)1.5 cups stock or water 2 bay leaves3 garlic clovessea salt & black pepper 100g sun-dried peppers or tomatoes1 small red onion40g fresh parsley20g fresh mint dressing 3 tbsp extra virgin olive oil 2 tbsp. fresh orange juice 1 tsp. balsamic vinegar 1⁄2 tsp. Dijon mustard salt vegetables: 750g carrots500g medium beetroot 1/2 tbsp. cumin seeds extra virgin olive oilsalt & black pepper extras: 100g goats cheese (optional) 150g watercress or rocket50g pecans Method Preheat oven to 200°C / 390°F. Combine all ingredients for the dressing in a mixing bowl and set aside. Place the soaked and washed lentils into a pot. Add in stock, bay leaves, garlic cloves, sea salt and black pepper. Bring to a boil, reduce the heat and cover. Cook for 8-10 minutes until the lentils have softened. Drain any excess stock and place the cooked lentils into a large mixing bowl. Add the chopped sun-dried peppers, finely diced red onion, chopped fresh parsley, mint and a swirl of the orange and balsamic dressing (save a small amount for the end). On a flat tray, toss sliced carrots and quartered beetroot with olive oil, cumin seeds, salt and black pepper. Roast the carrots and beets 25 minutes. Meanwhile, toast the pecan nuts in a small ovenproof dish for 10 minutes. Once roasted, chop the nuts on a chopping board. Place your greens of choice in a large serving dish. Add the lentils and roasted vegetables then top with goats cheese (optional), pecans and leftover orange & balsamic dressing.

This protein-packed, high-fiber bowl is everything I love about plant-based eating—roasted sweet potatoes, fresh edamame, juicy mango, and creamy avocado come together in a vibrant, nourishing meal. Loaded with Vitamin A and Vitamin C, it’s as nutritious as it is delicious and perfect for a busy day when you want something quick and satisfying!

This is the ideal meal for busy nights when you come home late and want something quick. Loads of veg (fresh or frozen), pre-cooked brown rice to keep it easy and a thin omelette sliced into silky ribbons. Chef and food writer Melissa Hemsley is in The Doctor’s Kitchen sharing her go to rainbow rice with omelette ribbons. She’s also got some great batch cooking tips, a simple drizzle to boost flavour and a strong case for why peeling ginger is just not worth the effort. Hope you love it as much as we do! ---- RECIPE: Rainbow rice with omelette ribbons (Taken from: Real Healthy by Melissa Hemsley, published by Ebury Press, £22 hardback) Feeds 2/ Takes 20 minutes 3 tbsp olive oil or unsalted butter 1 bunch of spring onions, thinly sliced 1 red or yellow pepper, thinly sliced 1 large carrot, cut into matchsticks 2 garlic cloves, finely grated or sliced Thumb of fresh ginger, finely grated 150g cooked rice 1 handful of frozen edamame beans 100g kale or cabbage, thinly sliced FOR THE OMELETTE RIBBONS 2 eggs Knob of butter Sea salt and black pepper TO SERVE (OPTIONAL) Tamari or soy sauce Toasted sesame oil Chilli oil or sauce (see page 201 for homemade) Lime wedges Method: 1. Heat the oil or butter in a pan. Add the spring onions, pepper and carrot. Cook for a few minutes until softened. 2. Stir in the garlic and ginger, then add the cooked rice, edamame and kale. Cook until heated through. 3. Meanwhile, whisk the eggs with a pinch of salt and pepper. Melt the butter in a small pan and cook the eggs into a thin omelette. Slice into ribbons. 4. Serve the rice topped with the omelette ribbons and drizzle with tamari, sesame oil or chilli oil. 5. Squeeze over some lime for extra zing. 🔗 Find Melissa Hemsley online: https://www.melissahemsley.com/ https://www.instagram.com/melissa.hemsley/ https://www.melissahemsley.com/books ________________________________________________________________________ LEARNING TO EAT WELL EVERY DAY 🥗 Download a FREE 7 day meal plan: https://tdk.link/mealplan_yt 🔥 Learn about Inflammation - FREE 4 part mini-series here: https://tdk.link/infl_series_yt 🥑 Heal yourself with food: https://tdk.link/heal_yt 🎤 Listen to experts on the podcast: https://tdk.link/pod_yt 👨🏽‍💻 Browse articles on the website: https://tdk.link/web_yt 📚 Check out my cookbooks: https://tdk.link/books_yt LET'S BE FRIENDS 📷 Instagram: https://tdk.link/tdk_insta_yt 📹 Subscribe: https://tdk.link/ytsubscribe 🙋🏽‍♂️ Facebook: https://tdk.link/tdk_fb_yt 🐦 Twitter: https://tdk.link/tdk_tw_yt 👔 LinkedIn: https://tdk.link/tdk_li_yt

Saying goodbye for a few months with one of my favourite recipes - our Spiced Peanut Sweet Potatoes with a Creamy Artichoke & Edamame Dip. I'll miss you all but you'll find loads of recipes, just like this one, in The Plant-Based Cookbook and new ones added to our app every week... Cookbook: https://amzn.to/2WPGDej For the Spiced Peanut Sweet Potatoes: - 2 large sweet potatoes - 2 tablespoons olive oil - 2 teaspoons ground ginger - 2 teaspoons ground cinnamon - 2 teaspoons ground cumin handful of parsley, chopped - 1 heaped tablespoon black sesame seeds (normal sesame seeds also work – you’ll just need to toast them) - salt and pepper For the Dressing - 2 tablespoons date syrup or maple syrup - 2 tablespoons sesame oil - 2 tablespoons of creamy, smooth peanut butter - Juice of 1⁄2 lemon For the Creamy Artichoke & Edamame Dip - 150g frozen edamame beans - 160g artichokes from a jar (drained weight) - 1 × 400g tin of butter beans, plus the water from the tin - 1 tablespoon smooth almond butter - 1 teaspoon lemon juice - 1 garlic clove - 2 tablespoons tahini - salt and pepper

This super easy 5-Ingredient Vegan Butternut Squash Soup has got that perfect creamy texture without any dairy, thanks to the squash and butter beans. Plus, a little red Thai curry paste for an amazing flavor kick. It's nutritious, delicious, and so simple to make. Perfect for a cozy night in!

GOCHUJANG NOODLES RECIPE: https://rainbowplantlife.com/gochujang-noodles/ ---------------------------------------------------------------------------------------------------------- 👩🏽‍🍳 MY NEW COOKBOOK: Big Vegan Flavor is now available—and it's a New York Times Bestseller! 🎉 Learn how to master vegan cooking in this comprehensive 600-page "vegan flavor bible" and enjoy 150 globally inspired, flavor-forward recipes! Grab your copy here: https://rainbowplantlife.com/bigveganflavor/ --------------------------------------------------------------------------------------------------------- *IN THIS VIDEO* Stainless steel sauté pan: https://amzn.to/3SOw89P Gochujang varieties: https://amzn.to/3PecX9N; https://amzn.to/3CwAvz9 Gochugaru: https://amzn.to/3p8Hzik My favorite toasted sesame oil: https://amzn.to/443rSaT 🔪 *MY KITCHEN ESSENTIALS* Knives: https://kankitchen.com/meet-the-knives/ (get $5 off using code "nisha") Instant Pot 6 quart: https://amzn.to/3aQY1aQ Vitamix professional-grade blender: https://amzn.to/406rabM Vitamix 32-ounce container: https://amzn.to/3RbGRdw Food Processor: https://amzn.to/38L8Aub Dutch oven: https://amzn.to/35SLfa6 Nonstick frying pan: https://amzn.to/3QXpOLF Cast iron pan: https://amzn.to/3fYOvcM Large Cutting Board: https://amzn.to/3spsW60 Digital scale: https://amzn.to/3TSHVng 🔑 *KEY MOMENTS* 00:00 Introduction 00:12 Cook the noodles 00:35 Make the sauce 03:00 Prep the aromatics and vegetables 04:25 Cook the dish 05:32 Add your protein (optional) 06:13 Finishing touches (don't skip!) 06:47 Taste test

For the sensate device visit https://bit.ly/TishWonders and use code TISH for £30 off your order. Available worldwide! EBOOKS https://tishwonders.co.uk/shop/ SOCIAL MEDIA: https://www.instagram.com/tishwonders/ CONTACT: tishwondershealth@gmail.com ONE PAN BUTTER BEANS (2 servings) 250g butterbeans 150g fine green beans 1 courgette 2 garlic cloves 1 tsp. oregano 1 tbsp. tamari extra virgin olive oil Herby yogurt: 200g Greek yogurt 15g herbs (fresh parsley/ dill) 1 tbsp. lemon juice sea salt black pepper extra virgin olive oil CHESTNUT, BUTTERNUT SQUASH AND ORZO LENTIL SALAD (3-4 servings) ½ butternut squash 1 cup orzo 150g beluga or puy lentils 200g cooked chestnuts 2 red onions 3 roasted red peppers (jarred) 30g parsley 2 tbsp. olive oil 2 tbsp. lemon juice extra virgin olive oil sea salt black pepper 100g feta

A play on the traditional shakshuka, this flavorful, bright green egg dish is going to be your new favorite breakfast for dinner, but we also think it’s pretty enough to impress the Sunday brunch crowd. Get the recipe for this Green Shakshuka here: https://goop.be/2AdMB0b Subscribe to goop here: https://www.youtube.com/user/goop Follow goop on social here: Facebook: https://www.facebook.com/Goop Twitter: https://twitter.com/goop Instagram: https://www.instagram.com/goop/ Pinterest: https://www.pinterest.com/goop/ Spotify: https://open.spotify.com/user/gooptunes Want more goop? Sign up for your weekly note from us right here: http://goop.com/subscribe/

This is a deliciously healthy fire roasted cauliflower tikka masala created by the amazing people at BOL! #AD This cauliflower tikka masala is a super healthy recipe and is part of BOL's brand new dinner range. Their dinner range is in packaging that are off cuts from sugar cane! It means that it's 95% plastic free which is amazing! There's loads of tasty options in this new dinner range so make sure you check it out! Like this video? Make sure to hit the subscribe button and notification bell to be the first to know when we upload a new video. 😊 Go on, it's free and we post new content almost every day. ❤️ Get the full recipe for this fantastic dish here: https://www.bosh.tv/recipes/fire-roasted-cauli-tikka-masala OR check out BOL's new range in all UK leading supermarkets TODAY! It's such a great range and you guys will love it. Let us know your thoughts on this recipe in the comments! ------ Like this? Get the BOSH! Cookbook - 140+ amazing recipes, all plants. https://smarturl.it/BOSHCookbook Whilst you're there you can preorder our new cookbook, BISH BASH BOSH! Even MORE delicious recipes for you guys. Preorder yours here: https://smarturl.it/BISHBASHBOSH Big love!! x -------- ⬇ SUPPORT OUR CHANNEL ⬇ ★ SIGN UP TO RECEIVE FIVE BITS OF FOODY FUN EVERY FRIDAY: http://www.bosh.tv then go to SIGN ME UP ★ CHECK OUT OUR WEBSITE: http://bosh.tv ★ SUPPORT OUR WORK ON PATREON: https://www.patreon.com/boshtv FIND US ON SOCIAL MEDIA ★ TWITTER: http://twitter.com/boshtv ★ FACEBOOK: http://facebook.com/bosh.tv ★ YOUTUBE: http://youtube.com/c/boshtv ★ INSTAGRAM: http://instagram.com/bosh.tv ★ SNAPCHAT: http://snapchat.com/add/boshtv ★ HELP TRANSLATE OUR VIDEOS: http://bit.ly/BOSHtranslate

👩🏽‍🍳 MY NEW COOKBOOK: Big Vegan Flavor is now available—and it's a New York Times Bestseller! 🎉 Learn how to master vegan cooking in this comprehensive 600-page "vegan flavor bible" and enjoy 150 globally inspired, flavor-forward recipes! Grab your copy here: https://rainbowplantlife.com/bigveganflavor/ ---------------------------------------------------------------------------------------------------------- CHILI GARLIC NOODLES RECIPE: https://rainbowplantlife.com/vegan-chili-garlic-noodles/ ---------------------------------------------------------------------------------------------------------- 🌟 Our weekly meal plan service, Meal Plans by Rainbow Plant Life, is live!! Sign up here for a 7-day free trial: https://rainbowplantlife.com/mealplans/ ---------------------------------------------------------------------------------------------------------- *IN THIS VIDEO* Sichuan chile flakes: https://amzn.to/36HnG8Q Grater: https://amzn.to/3NFZhBe Garlic Press: https://amzn.to/3k0f7ci Dutch oven: https://food52.com/shop/products/1784-food52-x-staub-round-cocotte Tiny saucepan: https://amzn.to/3k6m0sG Thermometer: https://amzn.to/3k95Iio 🔪 *MY KITCHEN ESSENTIALS* Knives: https://kankitchen.com/meet-the-knives/ (get $5 off using code "nisha") Dutch oven: https://amzn.to/35SLfa6 Instant Pot 6 quart: https://amzn.to/3aQY1aQ Food Processor: https://amzn.to/38L8Aub Vitamix blender: https://amzn.to/36xtZFN Vitamix 64-ounce container: https://amzn.to/3cp5SNj Stainless steel frying pan: https://amzn.to/3FMKAIF Nonstick frying pan: https://amzn.to/2ZZwOhT Large Cutting Board: https://amzn.to/3spsW60 Cast iron skillet: https://amzn.to/3nZOgPe

The perfect summery quinoa salad – fresh corn, buttery avocado, nutty quinoa, juicy marinated tomatoes, and tons of fresh herbs. SO GOOD. Full recipe: https://pinchofyum.com/corn-avocado-and-quinoa-salad-with-marinated-tomatoes Instagram: https://www.instagram.com/pinchofyum/ Facebook: https://www.facebook.com/pinchofyum/ Twitter: https://twitter.com/pinchofyum Pinterest: https://www.pinterest.com/pinchofyum/

Today’s brand new recipe is a super hearty, flavourful and healthy couscous salad, packed with delicious roasted onions and sweet potato. Dotted with protein-packed chickpeas and beautiful pomegranate seeds, topped with cream hummus and wrapped up in fragrant spices like ras-el-hanout. This recipe is a real winner! 😍 For the sweet potatoes:4 medium sweet potatoes 400g tin chickpeas 1 red onion 2 tbsp olive oil 1 tbsp ras el hanout ½ tsp chilli flakes Salt and pepper to taste For the couscous: 350ml low sodium vegetable stock 2 tbsp olive oil 2 tsp ras el hanout Salt and pepper to taste 300g couscous 50g raisins 1 lemon Salad: 100g cavolo nero 80g pomegranate seeds 15g parsley To Serve: 200g Hummus Prepare the sweet potato | Cut the sweet potato into 1 inch cubes | Drain, rinse and pat dry the chickpeas | Peel the red onion and cut into 8 wedges | Put the olive oil, ras el hanout, salt and pepper in the mixing bowl and stir to make a marinade | Add the sweet potato, chickpeas and red onion to the bowl and stir to coat | Tip the contents of the bowl evenly onto the baking tray, put the tray in the oven and roast for 25-30 minutes until the potatoes are tenderPrepare the couscous | Mix the stock, olive oil, ras el hanout, chilli flakes and a little salt and pepper in a jug | Add the couscous and raisins to a mixing bowl and toss to combine | Pour the stock into the bowl, stir once to mix, cover the bowl and set to one side for at least 10 minutes Prepare the cavolo nero | Rip the spines from the cavolo nero leaves and discard | Shred the cavolo nero | Place the cavolo nero in a colander, put the colander in the sink and pour boiling water from the kettle over the cavolo nero | Shake to get rid of any excess water Build the salad | Cut the lemon in half | Pick the parsley leaves and finely slice (set half to one side for garnish) | Fluff the couscous with a fork | Squeeze half the lemon juice over the couscous, sprinkle over the parsley and toss to combine | Remove the roasting tin from the oven, transfer the contents of the bowl to the tin, add the cavolo nero and toss to combine | Sprinkle over the pomegranate seeds, remaining parsley and lemon juice Time to serve | Spoon the Sweet Potato Couscous Salad into serving bowls | Garnish with any remaining parsley and pomegranate seeds | Dress the salad with dollops of hummus and serve immediately #vegan #dinner #recipe #couscous #healthy #salad ----------------------------------------------------------------------------------------------------------------- WANT TO COOK BOSH! FOOD, FASTER? Grab a copy of our new SPEEDY BOSH! Cookbook - all recipes take 20 minutes cooking time or less! http://hyperurl.co/SpeedyBOSH HEALTHY VEGAN Cookbook: http://smarturl.it/BOSHHEALTHYVEGAN BISH BASH BOSH Cookbook: http://smarturl.it/BISHBASHBOSH BOSH! Cookbook: http://smarturl.it/BOSHCookbook BOSH! was created by Henry Firth & Ian Theasby FIND RECIPES AND LOADS OF FREE GOODNESS ON OUR WEBSITE GET 5 FREE RECIPES IN YOUR INBOX EVERY WEEK http://www.bosh.tv

Thanksgiving is coming up, so we wanted to share a healthy, but incredibly delicious salad for our American friends! This salad incorporates loads of American flavours, from maple syrup to cranberries and pecans, that all tie together wonderfully. This salad is full of amazing flavours and textures - well worth a try whether you celebrate thanksgiving or not! ----------------------------------------------------------------------------------------------------------------- WANT TO COOK BOSH! FOOD, FASTER? Grab a copy of our new SPEEDY BOSH! Cookbook - all recipes take 20 minutes cooking time or less! http://hyperurl.co/SpeedyBOSH HEALTHY VEGAN Cookbook: http://smarturl.it/BOSHHEALTHYVEGAN BISH BASH BOSH Cookbook: http://smarturl.it/BISHBASHBOSH BOSH! Cookbook: http://smarturl.it/BOSHCookbook BOSH! was created by Henry Firth & Ian Theasby FIND RECIPES AND LOADS OF FREE GOODNESS ON OUR WEBSITE GET 5 FREE RECIPES IN YOUR INBOX EVERY WEEK http://www.bosh.tv

VEGANUARY WEEK 4 💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! -https://www.boshplus.com/offers/RPDsAmnB/checkout 💚 Rice, beans & greens!! All the good things you could possibly need for a delicious meal 😊 First we're going to roast our peppers in the oven so they get a gorgeous texture and taste! These will go perfectly in our spicy rice. Make your rice, beans and spices all in a deep frying pan. Feel free to adjust the spices to your liking! This is a great dinner or lunch option, it's full of healthy carbs and packed full of fibre! It's got a great flavour and it's super spicy, you guys will love it 😊 Subscribe to our channel for videos like this almost every day! Make sure to hit the notification bell to be notified when we post next ❤️ Order your BOSH! Cookbook today! Only £8! https://smarturl.it/BOSHCookbok Enjoy! Let us know what you think in the comments 😊 -------- ⬇ SUPPORT OUR CHANNEL ⬇ ★ SIGN UP TO RECEIVE FIVE BITS OF FOODY FUN EVERY FRIDAY: http://www.bosh.tv then go to SIGN ME UP ★ CHECK OUT OUR WEBSITE: http://bosh.tv ★ SUPPORT OUR WORK ON PATREON: https://www.patreon.com/boshtv FIND US ON SOCIAL MEDIA ★ TWITTER: http://twitter.com/boshtv ★ FACEBOOK: http://facebook.com/bosh.tv ★ YOUTUBE: http://youtube.com/c/boshtv ★ INSTAGRAM: http://instagram.com/bosh.tv ★ SNAPCHAT: http://snapchat.com/add/boshtv ★ HELP TRANSLATE OUR VIDEOS: http://bit.ly/BOSHtranslate