Asian Noodle and Quinoa Stir-fry

serves 4

Ingredients

- 250g pack medium rice noodles

- 100g quinoa

- olive oil

- 2 garlic cloves, crushed

- 1 red onion, diced

- ½ tsp ground coriander

- 3 tbsp peanut butter, I used Mani Life

- 2 tbsp tamari

- a thumb-sized piece of ginger, grated

- 1 courgette, chopped

- 100g green beans, tailed

- 1 red pepper, sliced

- 2tbsp sesame seeds

- handful of fresh coriander

For the dressing

- 2tbsp sesame oil

- ½ lime, juice

- ½ tsp brown rice vinegar

- 2 tbsp tamari sauce

Method

Cook the noodles and quinoa following pack instructions. 

Put the olive oil, garlic, red onion, pepper, peanut butter, ground coriander and tamari in a large frying pan and cook for a couple of minutes on a medium-high heat and then gradually add 150ml water stirring. 

Blanch the green beans and add to the pan with the courgette, continue stirring if needed add more water.

For the dressing put all the ingredients in a bowl and whisk until smooth. Serve the noodles and quinoa with the vegetables and drizzle the dressing on top. Add some fresh coriander and sesame seeds.

Fruit Infused Water

Ingredients

- handful of fresh mint

- 1/4 of lemon

- handfull of raspberries, I used frozen

- ice cubes

- water

Method

Chuck all the ingredients in a nice big jug and enjoy!  

Monday 6 July / Lunch

Carrot and Apple juice / serves 1

Ingredients

- 4 carrots

- 1 apple

Method

Put all the ingredients in the juicer and enjoy!

Brunch at Baker & Moore

Baker & Moore is a lovely cafe in the centre of Rotterdam. It's the perfect place to focus on work whilst having a delicious latte macchiato. For those who get a bit peckish, you are able to create your own sandwich. Not only that, they also have a breakfast bar and serve delicious juices - all organic and fresh local produce!

bakerandmoore.nl

 

Sunglasses - Ray Ban 
Top - Topshop

Skirt - Mango

Bag - Mulberry

Grilled Courgette and Goats Cheese Salad

serves 2

Ingredients

- 1 courgette, sliced

- 1 mango, diced

- 1 avocado, diced

- 1 red onion, finely chopped

- 2 tbsp goats cheese, grated

- a bag of mixed salad leaves

-  ½ cucumber

- 200g tinned lentils, drained

- drizzle of olive oil

- seasoning

Method

Heat a griddle pan with a drizzle of olive oil and sear the seasoned courgettes for a couple of minutes on both sides. Sprinkle with goats cheese and remove the courgette slices from the pan when the cheese has melted. 

Toss the salad leaves, cucumber, red onion and lentils together. Top with avocado and mango.

Lay the seared courgettes on the salad.

Coconut and Avocado Smoothie Bowl

serves 2

Ingredients

- 150ml coconut milk

- 2 tbsp rolled oats

- 1 tbsp raw coconut chips

- 100ml soy milk

- 100g frozen avocado

- 1 banana

- ½ tsp vanilla paste

- 1 small pear

- 1 tbsp chia seeds

- splash of coconut water

Method

Blend all the ingredients in a mixer and add toppings. I've used some walnuts, goji berries and chia seeds on mine.

Tomato Salsa Dip

serves 4

Ingredients

- 5 medium tomatoes, peeled and finely chopped

- ½ red onion, very finely chopped

- 1 garlic clove, crushed

- small splash of white wine vinegar

- squeeze of lime

- handful of fresh coriander, chopped

- handful of freshly podded peas

- seasoning

Method

Mix all the ingredients in a medium bowl and stir well. Then refrigerate to chill.