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LIGHT BITES

Our light bites are perfect little meal ideas for you to have in the evening of your cleanse!

We know how it feels... it's very daunting the thought of not eating at all for an entire day! So we've decided to make things a little easier for you by providing you with a few Gluten & Carb FREE recipes for you to have a go at yourself!

Enjoy...

 


Spice-crusted aubergines & peppers

STEP 1
Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices and roast in the oven for 15 mins more.

STEP 2
Boil the lentils in plenty of water until. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.

STEP 3
Stir the parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of coconut yogurt.

Ingredients (SERVES 4)
2 large aubergines , halved 
2 tbsp extra virgin olive oil 
2 red peppers , quartered 
2 tsp ground cinnamon 
2 tsp chilli flakes 
140g puy lentils 
140g basmati rice 
small pack flat-leaf parsley , roughly chopped 
Coconut yogurt , to serve

 


Rice noodles with sundried tomatoes, parmesan & basil 

STEP 1
Prepare the noodles according to pack instructions, then drain. Heat the oil, then fry the tomatoes and garlic for 3 mins. Toss the noodles and most of the cheese and basil into the pan, season, then scatter over the remaining cheese and basil.

Ingredients (SERVES 4)
250g medium rice noodles
85g sundried tomatoes plus 2 tbsp of their oil 3 garlic cloves
25g parmesan (or vegetarian alternative), shaved or grated large handful basil leaves , torn

 


Baked sea bass with lemon caper dressing

STEP 1
To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.

STEP 2
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Ingredients (SERVES 4)
4 x 100g/4oz sea bass fillets
olive oil, for brushing

DRESSING
3 tbsp extra virgin olive oil
grated zest 1 lemon, plus 2 tbsp juice
2 tbsp small capers
2 tsp gluten-free Dijon mustard
2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

 

 


Quinoa tabbouleh 

STEP 1
Cook the quinoa following pack instructions, then set aside to cool.

STEP 2
Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.

Ingredients (SERVES 2)
100g dried quinoa
75g parsley , roughly chopped
300g tomatoes , cut into 1cm dice (no need to remove the seeds)
100g cucumber , cut into small dice


DRESSING
1 tbsp olive oil
2 tbsp balsamic vinegar
juice and zest 0.5 lemon
drop of vanilla extract
1 tsp rice syrup or agave
pinch of Himalayan pink salt
½ garlic clove , crushed
50g salad leaves , to serve