5
Recipes
Skinny Pad Thai
1.
Dry fry prawns in a frying pan until they are pink.
2.
Spiralize the courgettes using the thin spiral blade to create noodles.
3.
Add courgette, beansprouts, egg, lime juice, fish sauce, sugar, tamarind in a
bowl and mix well.
4.
Toss together in the pan, then push them to one side and fry the egg on the oth-
er side. When the egg is just cooked, mix everything well and continue to cook
until the beansprouts are done.
5.
Garnish with a sprinkling of chopped chilli, peanuts and spring onions.
200g King Prawns
1tbsp. fish sauce
90g beansprouts
1 tsp tamarind paste
2 large courgettes
1 egg, beaten
2tsp light brown sugar
1 red chilli
2 limes
Spring onions
Goats Cheese and Watermelon Layer Salad
1. Place the quinoa into a pan of water and cook as directed on the packet. Add
chickpeas to the quinoa and cook together for 5 minutes. Remove from pan and
allow to cool. Once cooled, add to the bottom of the jar
2.
Place courgette into spiralizer and spiralize using the thin spiral blade. Place the
courgetti into the jar.
3.
Chop watermelon into chunks and add to jar. Follow with a layer of baby
spinach. Crumble goats cheese onto the top of the salad and add a sprinkling of
mixed seeds and pine nuts.
200g watermelon
50g quinoa
100g baby spinach
1 medium courgette
50g goats cheese
Mixed seeds and pinenuts
