• 5 sheets of roasted seaweed 
• 1 drinking mug of rice (a form of sticky rice, not brown) 
• 1 large carrot
• 1 cucumber 
• 2 1/2 large frankfurters/hotdogs
• 3 eggs
• 1tbsp sesame seed oil
• 1/2 veg stockcube
• garlic powder
• salt
• sesame seeds (optional)
• soy sauce

• In a large pot of boiling water add a pinch of salt and the stock cube and cook the rice, following the packet guidelines but over cooking a little to get a sticky consistency. 
• While the rice is cooking measure out the cucumber and carrot to the length of roast seaweed sheets and slice longways into 1/6. 
• Cut the the hot dogs in half so you have 5 halves.
• Once everything is cut, and the rice is still cooking, start making the egg. Whisk the 3 eggs together in a bowl. Oil a frying pan with sesame seed oil and fry the eggs as you would for an omelet. Once cooked, take out and cut into 5 small strips. 
• Once the rice is done, drain it off and add a sprinkle of garlic powder and salt and mix well. 
• Lay out a seaweed sheet on a bamboo roller and add one strip of cucumber, carrot, egg, and half a hotdog roughly a little out of the middle and place a thin layer of rice around it leaving 1cm at each end clean so you can close the roll. Be careful not to over fill as it will be incredibly hard to roll.
• Roll tightly and way from you for best results. Once rolled, do not cut straight away. Leave it on the side and start again with the next one until all sheets have been rolled. 
• To cut the rolls get a sharp knife, starting from the first one you rolled, cut them roughly into 6 bite size equal pieces. 
• To finish off sprinkle them with sesame seeds and serve with a soy sauce dip or even a dap of sriracha sauce.

Colourful Chickpea Salad
Simple & brilliant - Get the recipe 
Avocado & Tomato Sandwich 
 Doesn't this sandwich make you happy just looking at it?

Black Bean Soup
 Warm up on a cold day with a one the of healthiest soups? Get the recipe 

Fruit on Toast 
Half pear + half peanut butter + a sprinkle of chia seeds =  all delicious - Get more inspiration 

• 1 tbsp olive oil
• 125g couscous 
• zest of half a lemon
• 200ml chicken or vegetable stock, boiling (follow packet guidelines)
• 50g curly kale, stalks removed
• half a large pomegranate
• 25g toasted almond flakes
• salt and pepper 

With being lactose intolerant comes the harsh reality of not being able to eat pizza. In an attempt to satisfy my pizza craving I started to experiment with a range of foods and soon stumbled across something I like to call the 'one pan pizza', as the name suggests can be cooked all in one pan! (minimal washing up, yay!) You can place anything your heart desires on there, go classic with some mushrooms and pepperoni or healthy, as I did, with mushrooms, olives and an egg.

Ingredients                                                                                                                                 Makes: 1
- 1 Tortilla wrap
- 4 tbsp Passata
- Handful of mushrooms, sliced 
- 1 Red onion, sliced
- Handful of black olives, sliced 
- 1 Egg 
- 1 tsp Mixed herbs
- Handful of fresh parsley 
- Salt & pepper


Method
Step 1 - Preheat the grill to 180C. Oil a pan and cook the mushrooms and onions. Once the onions are transparent and the mushrooms have browned a little take them out of the pan and place them on a plate to the side.

Step 2 -  Place the tortilla wrap in the pan and smear the passata all over, sprinkle with dried mixed herbs. Add the mushrooms, onions and olives, leaving a space or 'well' in the middle for the egg. Sprinkle with fresh parsley. 

Step 3 - Crack the egg in the middle of the 'pizza' and place under the grill for approximately 10 minutes or until the egg white is cooked, careful not to burn the edges.

Step 4 - Using a lengthily spatular, carefully transfer onto a plate and enjoy! 

Holly

Method
Step 1 - Slice the red cabbage and iceberg lettuce into thin, short strips, grate the carrot using the larger grating side of the grater. Chop the tomato, removing the juices and seeds. Finely chop a handful of fresh coriander. Place in a bowl along with the drained chickpeas and mix together.

Step 2 - In a separate small bowl or jar, mix together the dressing ingredients, stir until well incorporated and drizzle on top of salad.

Tuck in and enjoy!

Ingredients                                                                                                                                  Serves: 1
For the salad:                                                               
- 1 Carrot, matchstick thin pieces                                
- 1 red cabbage leaf, matchstick thin pieces                
- Handful of spinach. matchstick thin pieces      
- Handful of fresh chopped coriander         

For the dressing:                                                                                     
- 1/2 Tbsp Sesame seed oil 
- 1/2 Tbsp Olive oil  
- 1 Tsp Rice wine vinegar
- 1 Tsp soy sauce
- Pinch of brown sugar
- Salt and Pepper
- Sesame seeds (optional)  


Method
Step 1 - If unlike me, you have already chopped veg or a nifty gadget that does all the work for you this sept will take you no time. However, for you guys who are taking things back to basics simply chop the carrot, red cabbage and spinach into matchstick sized pieces, Be prepared, this can take a while.  

Step 2 - Once all chopped place in a bowl. It's now time to start making the dressing, in a small bowl add the sesame seed oil, olive oil, rice wine vinegar, soy sauce, brown sugar and salt and pepper and whisk together. 

Step 3 - Pour the dressing over the salad and then mix together. Chop up the coriander and further mix it in. 

Step 4 - Last but not least, add some sesame seeds on top to make it look prettier (optional).

Enjoy! 


                                                                                                                      
                                                                                   

Method
Step 1 - In a pot of boiling water, place the eggs for 5 minutes

Step 2 - While the eggs are cooking, place the spinach on the plate, chop up the tomatoes and place on top

Sept 3 - Chop up the fresh parsley

Step 4 - Mix together the sesame seed oil, rice vinegar, soy sauce, sesame seeds, parsley, salt and pepper

Step 5 - Once the eggs are cooked take them out and run them under cold water for a few seconds and peel

Step 6 - Cut the eggs into quarters and place on top of the salad and throw the salad dressing on top

Enjoy the power of a salad.