Recipe Edit: Prepping for the Week

As the days get colder, darker and shorter it becomes harder to stay healthy during the working week. Sticking to our October theme of preparing for the week ahead, we have put together a menu of a few of our favorite recipes that can be made during the weekend so that you are all ready for your busy week. 

Breakfast:

Breakfasts are meant to "break the fast" from the night before which can be up to 16 hours for children and that's one of the reasons why it is considered the most important meals of the day. However as the days get shorter and the mornings darker, it's so much easier to hit that snooze button over and over until suddenly you're late and running down the road with one shoe on. @hskitchen "What's in the Pantry: Homemade Granola" is a great way of using up assorted superfoods to unite a difficult morning with a quick and delicious breakfast. 

Ingredients: 

Rolled oats, sesame seeds, chopped pecans, flaked almonds, poppy seeds, sunflower seeds, 1tsp ground ginger, 1tsp ground cinnamon, 2 chunks of stem ginger. To sweeten you can use whatever your favorite maybe, I used the ginger syrup that was leftover from the stem ginger jar, but honey or maple syrup works just as well. 

Method:
Mix all the ingredients in a bowl, or if you're in a rush just on the baking tray. Then spread out evenly on a baking tray and cook in the oven at about 180 degrees for about 20 minutes. Cool and store in an airtight container. This also makes a great cereal bowl with our homemade almond milk. Click here for the recipe
Lunch
To stay motivated during the day it is important to stay nourished. My aunt @ptg_nutrition always told me to eat the rainbow as therefore you are obtaining a variety of vitamins and nutrients that's why "buddha bowls" are a great option for lunch. Just because it's in a Tupperware rather than a wooden bowl, doesn't mean its not as nutritious. like the granola, buddha bowls are great finishing up recipes. The Ultimate Vegan Protein Source Buddha Bowl from the Awesome Green food blog is great for some inspiration.
Ingredients
For the base: 1 can cooked red kidney beans, 1/2 cup red quinoa cooked, 1 cup red cabbage sauerkraut, 1 avocado, 1 cup fresh greens mix ( arugula, spinach, chard, fresh mint), 2 medium sweet potatoes cubed, 2tsp coconut oil, 1 tsp smoked paprika powder, 2 tbsp lemon juice, 1/2 pomegranate (seeds only). For the Sun-dried tomato dressing:  6 sundried tomatoes, 5-6 basil leaves, 1 tsp nutritional yeast, 1tbsp extra virgin olive oil, 2 garlic cloves, 1/2 tsp grated ginger, 1/2 small shallot, 1tbsp apple cider vinegar, 1 tsp turmeric, 1/2 tsp cayenne, 1/2 cup water.
Method: 
Preheat the oven to 175C/ 346F. Line a baking sheet with parchment paper and add the sweet potato cubes. Drizzle with coconut oil and add the smoked paprika powder and toss to coat evenly. Roast for 20 minutes, then remove and set aside. Add the dressing ingredients into the blender and process to obtain a smooth liquid. Divide the ingredients into the serving bowls, add with sun-dried tomato dressing, drizzle with lemon juice and serve. (When making this on the weekend, perhaps just make sure you add the dressing on the morning that you're taking it to work so it doesn't go soggy).   
Supper
After a long day at work, Madeleine Shaw's @madeleine_shaw_ vegan ragu with a butter bean mash is the perfect warming and quick recipe for a cold autumnal evening.
Ingredients:
120g chestnut mushrooms, 1 red onion, 1 tsp dried basil, 200g courgette, 2 garlic cloves, 2 tbsp oil, 30g pitted black olives, 40g spinach, and 8g sun-dried tomatoes. 
Method:
Chop the onion, garlic, courgette, mushrooms, and sundried tomatoes. Heat a medium-sized pan with 1 tbsp oil on medium heat. Fry the onion and half of the garlic for 3 minutes, then add the courgette and mushrooms to cook for a further 5 minutes. Add the passata, sundried tomatoes, olives and dried basil to the pan. season with salt and pepper and simmer for the next 10 minutes until the sauce has thickened. then stir in the spinach to cook for another 2 minutes. Meanwhile, boil a kettle and drain the butter beans. Heat 1 tbsp pol in a separate pan and add the remaining garlic and fry for 2 minutes. then add the butter beans with 100ml boiling water and cook on low heat for 5 minutes until the beans have softened. Mash eh butter beans with a  potato masher or the back of a fork. season with sea salt and black pepper. ass a little more boiling water to this if needed to make a smooth mash.