Cacao banana smoothie bowl

INGREDIENTS

1 large banana, frozen, chopped
1/2 cup (125ml) almond milk
1/2 cup (140g) vanilla yoghurt
1 tablespoon LSA meal (see notes)
3 teaspoons cacao powder
1/3 cup ice cubes
45g pkt Harvest Box Power Mix
1/2 banana, extra, thinly sliced

METHOD

Step 1

Place the chopped banana, almond milk, yoghurt, LSA meal, cacao powder, ice and one-third of the trail mix in a blender. Blend until smooth.
Step 2

Pour the smoothie mixture into a serving bowl. Arrange the sliced banana and remaining trail mix on top.

Meatballs with fennel & balsamic beans & courgette noodles

Ingredients

400g lean beef steak mince
2 tsp dried oregano
1 large egg
8 garlic cloves, 1 finely grated, the other sliced
1-2 tbsp rapeseed oil
1 fennel bulb, finely chopped, fronds reserved
2 carrots, finely chopped
500g carton passata
4 tbsp balsamic vinegar
600ml reduced-salt vegetable bouillon

For the courgette noodles

1 tsp rapeseed oil
1-2 large courgettes, cut into noodles with a julienne peeler or spiralizer
350g frozen soya beans, thawed

Method

Put the mince, oregano, egg and grated garlic in a bowl and grind in some black pepper. Mix together thoroughly and roll into 16 balls.
Heat the oil in a large sauté pan over a medium-high heat, add the meatballs and fry, moving them around the pan so that they brown all over – be careful as they’re quite delicate and you don’t want them to break up. Once brown, remove them from the pan. Reduce the heat slightly and add the fennel, carrots and sliced garlic to the pan and fry, stirring until they soften, about 5 mins.
Tip in the passata, balsamic vinegar and bouillon, stir well, then return the meatballs to the pan, cover and cook gently for 20-25 mins.
Meanwhile, heat the 1 tsp of oil in a non-stick pan and stir-fry the courgette with the beans to heat through and soften. Serve with the meatballs and scatter with any fennel fronds.

Rich in potassium, we've swapped pasta for courgettes to make ultra-trendy courgetti. Potassium helps to lower blood pressure and maintain a healthy heart rate

Lentil & cauliflower curry

Ingredients

1 tbsp olive oil
1 large onion, chopped
3 tbsp curry paste
1 tsp turmeric
1 tsp mustard seeds
200g red or yellow lentil
1l low-sodium vegetable or chicken stock (made with 2 cubes)
1 large cauliflower , broken into florets
1 large potato, diced
3 tbsp coconut yogurt
small pack coriander, chopped
juice 1 lemon
100g cooked brown rice

Method

Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt

Slow cooker chicken casserole

Ingredients

knob of butter
½ tbsp rapeseed or olive oil
1 large onion finely chopped
1 ½ tbsp flour
650g boneless, skinless chicken thigh fillets
3 garlic cloves, crushed
400g baby new potatoes, halved
2 sticks celery, diced
2 carrots , diced
250g mushrooms, quartered
15g dried porcini mushroom, soaked in 50ml boiling water
500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)
2 tsp Dijon mustard, plus extra to serve
2 bay leaves

Method

Heat the butter and oil in a large frying pan, cook the onion for 8-10 mins until softened and starting to caramelise. Meanwhile put the flour and a little salt and pepper in a bowl and toss the chicken in it. Add the garlic and chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
Transfer to your slow cooker, along with the rest of the ingredients, including the soaking water from the porcini mushrooms. Give it a good stir. Cook on Low for 7 hours or High for 4 hours. Remove the bay leaves and serve with Dijon mustard on the side.

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work


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Cacao banana smoothie bowl		INGREDIENTS 1 large banana, frozen, chopped 1/2 cup (125ml) almond milk 1/2 cup (140g) vanilla yoghurt 1 tablespoon LSA meal (see notes) 3 teaspoons cacao powder 1/3 cup ice cubes 45g pkt Harvest Box Power Mix 1/2 banana, extra, thinly sliced METHOD Step 1 Place the chopped banana, almond milk, yoghurt, LSA meal, cacao powder, ice and one-third of the trail mix in a blender. Blend until smooth. Step 2 Pour the smoothie mixture into a serving bowl. Arrange the sliced banana and remaining trail mix on top.
Meatballs with fennel & balsamic beans & courgette noodles		Ingredients 400g lean beef steak mince 2 tsp dried oregano 1 large egg 8 garlic cloves, 1 finely grated, the other sliced 1-2 tbsp rapeseed oil 1 fennel bulb, finely chopped, fronds reserved 2 carrots, finely chopped 500g carton passata 4 tbsp balsamic vinegar 600ml reduced-salt vegetable bouillon For the courgette noodles 1 tsp rapeseed oil 1-2 large courgettes, cut into noodles with a julienne peeler or spiralizer 350g frozen soya beans, thawed Method Put the mince, oregano, egg and grated garlic in a bowl and grind in some black pepper. Mix together thoroughly and roll into 16 balls. Heat the oil in a large sauté pan over a medium-high heat, add the meatballs and fry, moving them around the pan so that they brown all over – be careful as they’re quite delicate and you don’t want them to break up. Once brown, remove them from the pan. Reduce the heat slightly and add the fennel, carrots and sliced garlic to the pan and fry, stirring until they soften, about 5 mins. Tip in the passata, balsamic vinegar and bouillon, stir well, then return the meatballs to the pan, cover and cook gently for 20-25 mins. Meanwhile, heat the 1 tsp of oil in a non-stick pan and stir-fry the courgette with the beans to heat through and soften. Serve with the meatballs and scatter with any fennel fronds. Rich in potassium, we've swapped pasta for courgettes to make ultra-trendy courgetti. Potassium helps to lower blood pressure and maintain a healthy heart rate
Lentil & cauliflower curry		Ingredients 1 tbsp olive oil 1 large onion, chopped 3 tbsp curry paste 1 tsp turmeric 1 tsp mustard seeds 200g red or yellow lentil 1l low-sodium vegetable or chicken stock (made with 2 cubes) 1 large cauliflower , broken into florets 1 large potato, diced 3 tbsp coconut yogurt small pack coriander, chopped juice 1 lemon 100g cooked brown rice Method Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry. Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice. An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt
Slow cooker chicken casserole		Ingredients knob of butter ½ tbsp rapeseed or olive oil 1 large onion finely chopped 1 ½ tbsp flour 650g boneless, skinless chicken thigh fillets 3 garlic cloves, crushed 400g baby new potatoes, halved 2 sticks celery, diced 2 carrots , diced 250g mushrooms, quartered 15g dried porcini mushroom, soaked in 50ml boiling water 500ml stock made with 2 very low salt chicken stock cubes (we used Kallo) 2 tsp Dijon mustard, plus extra to serve 2 bay leaves Method Heat the butter and oil in a large frying pan, cook the onion for 8-10 mins until softened and starting to caramelise. Meanwhile put the flour and a little salt and pepper in a bowl and toss the chicken in it. Add the garlic and chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown. Transfer to your slow cooker, along with the rest of the ingredients, including the soaking water from the porcini mushrooms. Give it a good stir. Cook on Low for 7 hours or High for 4 hours. Remove the bay leaves and serve with Dijon mustard on the side. Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work