• Hellyloves2cook on March 11, 2013

  Pg 70 Chicken, Celery and Black Pepper Stir Fry. Just tussled this up for my hungry teenagers. Quick and easy- quite hot too ....a big pepper hit! I added a sliced red capsicum as I had one that needed using up. Served with very thin organic noodles that I found in my pantry rather than rice as suggested . This was a request of my eldest son. It is not a stir fry that has sauce- quite dry but tasty nonetheless.

Notes about Recipes in this book

• Almond milk, date and honey smoothie

  • Happykikkers on June 29, 2024

    Did not have almond milk, so I used oat. Decent smoothie if you want something light (which is the concept of the book), but not mind-blowing.

• Roasted cauliflower and chicken salad

  • ingridgomersbach on May 24, 2024

    pretty dissapointing

• Quinoa sushi rolls

  • treay on March 22, 2026

    This is the first time ever that I made quinoa sushi. I have never tried it before and was not very sure if it would work. Well, let me tell you that it was scrumptious! It is a fantastic alternative to rice sushi if you are trying to cut down with your carbs. I made a Crunchy Asian salad - one of our favourite salads - to go with it and we had a fantastic lunch! Yummo!

• Brown rice salad

  • Kirstin_the_Kiwi on February 10, 2015

    I was missing some of the ingredients so ended up with 3 cups of cooked brown rice, 2 fried/chopped mushrooms, 3 stalks of thyme, 1/3 cup of toasted sunflower seeds, 1/3 cup currents, 1/2 tsp sumac and 1/3 of a packet of feta. Yum!

• Toasted spiced chickpea salad

  • Varundel on April 06, 2015

    I love the basic concept of this salad and the various ingredients worked really well together. Needed more flavouring though - more spice quantities and I think it would be great to toast and freshly grind the fennel and cumin first for even more flavour.

• Chilli, pepper and basil tofu stir-fry

  • KIGirl on January 17, 2018

    Added additional vegetables : carrots, mushrooms, snow peas, bean sprouts. Omitted the wine and stock as cooking for gluten free. V happy with the result :-)

• Thai green curry chicken skewers with ginger quinoa

  • treay on November 28, 2024

    It is very easy to make, especially if you use bought green chilli paste, but I made my own, it always taste much better. It was sooo tasty! I used 4 chicken thighs instead of chicken breast. I didn't have any chicken breasts in the freezer and didn't feel like going to the shops. The curry is very mild but really aromatic, and it was the meal I needed today.

• Pea and ricotta frittata

  • Varundel on April 06, 2015

    A very simple, quick lunchtime recipe with light, spring-like flavours. Loved the creamy pockets of ricotta.

• Chicken, celery and black pepper stir-fry

  • debkellie on May 29, 2026

    I thought this might benefit from developing some sort of sauce as it seemed very dry otherwise. So I added some kecap manis and a little water. Very very tatsy .. and the pepper lingers a long time!!

• Double tomato and basil pasta sauce

  • Happykikkers on November 14, 2022

    Super quick and nice dish, can be throw together while the pasta cooks. I used parsley instead of basil, pulsed all ingredients for the sauce in a food processor and added a bit of pasta water while mixing it with pasta.

• Garlic prawns paper parcels

  • pennyvr on March 31, 2014

    Think we could have done this in a pan and it would be less fiddly with the same result. Suggest adding a bit of sweet chilli sauce / chilli jam.

• Chilli jam tofu paper parcels

  • pennyvr on March 31, 2014

    Not bad, but not a lot of depth of flavour.

• Quinoa and chickpea burgers

  • treay on November 28, 2024

    These burgers, with lettuce, tomatoes and avocado, served on a flatbread and topped with mayonnaise were really delicious.

• Roasted carrot and fennel hummus

  • pennyvr on December 27, 2014

    The flavours are delicious. I made a variation by using the tahini mixture as a dressing for the roast carrots and chickpeas. It worked well.

• Kale chips

  • Hellyloves2cook on October 16, 2013

    Delicious- very very moreish - I have made these before just using sea salt and oil but these were much better!

• Miso and sesame broccoli

  • pennyvr on March 31, 2014

    Worked well with rice.

• Chocolate fudge cake

  • gjnmc on September 13, 2020

    Substituted yoghurt for buttermilk.

• Pear tart

  • Astrid5555 on January 04, 2014

    O.k, but nothing special. Have had better "healthy" cakes than this one.

• Baked figs in buttermilk custard

  • ChristineMM on July 16, 2019

    This was a disaster. The custard split and so never firmed up. Should there be an egg in the custard mix?

• Saveur

  While the recipe themes may be familiar, Hay's instructions are unmatched in their simplicity, and she has great suggestions for creating lighter versions of standbys.

  Full review