Healthy, balanced, nourishing and easy recipes I love to cook: comforting, practical food for busy treatment weeks. Recipes for enjoyment only; I'm not a nutritionist.
A warm bowl for tired evenings, inspired by the Lebanese soups I grew up with.
Soften 1 chopped onion and 2 garlic cloves in olive oil. Add 1 tsp cumin, 300 g rinsed red lentils and 1.5 litres of stock. Simmer for 20 minutes, stir in two handfuls of spinach, season and finish with plenty of lemon.
Easy, colourful and almost no washing-up.
Lay salmon fillets on a tray with cherry tomatoes, sliced courgette and lemon. Drizzle with olive oil, scatter with herbs and roast at 200°C for 15–18 minutes, until the salmon is cooked through.
Fresh, bright and lovely made ahead for the week.
Finely chop two large bunches of parsley and a little mint. Mix with 3 tbsp soaked fine bulgur, diced tomato and spring onion. Dress with lemon juice, olive oil and salt, then scatter with pomegranate.
A simple, pretty plate for days when you don't feel like cooking.
Toss rocket with crumbled feta, pomegranate seeds and toasted walnuts. Dress with olive oil, lemon and a little pomegranate molasses.
Comforting food for a slow afternoon with people you love.
Arrange hummus, labneh with olive oil, warm flatbread, olives, crunchy vegetables and a bowl of tabbouleh. Everything can be made or bought ahead.
A quick breakfast for early appointment mornings.
Spoon Greek yoghurt into a bowl and top with berries, sliced figs, pomegranate and a handful of chopped nuts.
Recipes are shared for general enjoyment and everyday healthy eating. Please follow any dietary advice from your clinic and check ingredients for allergies.