Colourful vegan options

Red Lentil Soup

One medium onion

2 cloves garlic

2 bay leaves

3cm peeled and grated fresh ginger

1 teaspoon of cinnamon

1 teaspoon of cumin

Vegetable stock (approx 6 cups)

1/4 teaspoon of Himalayan salt

Pinch of ground black pepper

3 cups of red lentils (soaked overnight)

Handful of chopped coriander

Sauté onion, garlic and ginger until golden

Add lentils and pour over vegetable stock

Add seasoning (herbs, salt, pepper and bay leaves)

Bring to boil and then simmer for 20 minutes

Add coriander, stir in until soft

Serve hot

Vegetable Teppanyaki

Carrots – two medium-large

Courgette – 1 or more if you like

White cabbage – 1/4 of a medium size

Spring onions – 4

Onion – 1 white

Rice wine vinegar – 1 tablespoon

Mirin sauce – 2 teaspoons

Soya sauce dark (or tamari) – 1 tablespoon

Sesame oil – 2 tablespoons

Sea salt – pinch

Sesame seeds – 1 tablespoon

Cook all vegetables on high heat in the sesame oil until they are golden brown.

Mix the rice wine vinegar, mirin and soya sauce together and then pour evenly over the vegetables and stir in. Cook for a further couple of minutes.

Make sure vegetables are still crispy and not overcooked.

Add a pinch of sea salt and decorate with the sesame seeds.

This is great on its own, over rice, next to noodles or personally I love them over a green salad base.

Mixed Seed and Oat Bar

2 cups of wholegrain oats

1/2 cup of hemp seeds

1/2 cup of chia seeds

1/2 cup of sunflower seeds

1 cup of ground flaxseeds

1/2 cup of maple syrup

1/2 cup of peanut butter

2 tablespoons of coconut oil

A few seed from a vanilla pod (or 1 teaspoon of vanilla essence)

Mix all together

Press into a paper-lined Pyrex

Put in freezer for an hour

Cut into slices (makes 12 good slices)

Serve cold from freezer

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