Lemon Tahini Pasta with Pine Kernels

imageA quick vegan and gluten-free pasta meal that’s ready in half an hour. You can use any easy-cook veg, we just used bits of veg that needed to be used up, and whichever is your favourite pasta.

Ingredients & Method

We used sliced spring onions, thinly sliced broccoli, sliced green beans, peas, mushrooms chopped into chunks, shaved carrot, courgette sticks.

These were all stir-fried in a little coconut oil while the pasta was cooking. We prefer Dove’s Farm Maize and Rice Gluten-Free fusilli, it cooks very quickly.


We lightly toasted some pine kernels while the veg and pasta were cooking – actually, the first time they went from white to black in the time it took to check on the pasta, so keep an eye on them!

Make some lemon tahini dressing by mixing tahini with some lemon juice, water, black pepper and pink Himalayan salt. Tahini is subtle and you don’t want to overwhelm it with lemon juice, just a small squeeze is enough. If you want to enhance the lemon flavour, add some lemon thyme.

When the veg is cooked, mix in the tahini dressing and add to the pasta on a hot plate.

We snipped some chives over it because they came free with our organic veg box and needed using – plus it was too wet to go out and cut some lemon thyme!

Top with a sprinkling of pine kernels, serve with a green salad and more tahini dressing.



Copyright: Chris McGowan

Warming Stir-Fry with Avocado, Alfalfa & Sprouted Beans


This is one of those meals where it was a case of just tossing together whatever was available with no thoughts of creating a new recipe for the blog, but it turned out so well I decided to post it anyway. It looks a bit like a bird’s nest, but satisfying and tasty.

These are our favourite kinds of meals: easy, quick, one chopping board, a sharp knife, spatula and frying pan. Little mess and lots of nutrients.

Prepare all your ingredients beforehand, have your seasonings ready and plate warming, because it all comes together very quickly.

This recipe is for 1 serving, amounts and timings are approximate.

Ingredients are organic where possible. For a little more colour you could add spiralised or shaved carrot. I am sensitive to nightshade foods, so I haven’t included bell peppers.


1 Tsp Raw Virgin Coconut Oil

1 Small Onion, sliced or several Spring Onions, chopped

2 Cloves Garlic, minced

2 Thin Slices of Fresh Ginger, minced or chopped very finely

6 Sugar Snap Peas, topped, tailed and chopped

Half a Stick of Celery

4 Large Chinese Leaves, including stalks, chopped

1/4 Large Courgette, spiralised

Handful of Cashew Pieces

Half an Avocado, chopped

Handful Green Lentil Sprouts (or any other sprouted beans)

Handful Alflalfa Sprouts

Few splashes of Tamari

Freshly Ground Black Pepper

(I haven’t included salt as the Tamari is quite salty anyway)


Melt Coconut oil in Large Frying Pan until a piece of onion starts sizzling, but not smoking

Add onion, garlic and ginger and stir-fry for a couple of minutes

Add Celery and Sugar Snap Peas, keep stir-frying for a further couple of minutes until the onion starts becoming translucent but not soft or brown

Add Cashew pieces and Chinese Leaves and stir-fry until leaves start to wilt a little

Add Spiralised Courgette, plenty of Black Pepper and a few splashes of Tamari

Keep stir-frying all the time

When everything is cooked but still has a bite to it, remove from heat, add Lentil Sprouts, stir a few times, add Avocado , a bit more Tamari and Black Pepper if desired and remove to hot plate. Add Alflalfa Sprouts.

Leave washing up, sit down and eat straightaway!

Copyright: Chris McGowan