Ingredients:

500g pack/1lb dried whole figs, hard stalk and centre of base removed, roughly chopped

85g/3oz dried apricots (buy apricots which are free from sulphur dioxide, which keeps them a bright orange colour), chopped into small pieces

50g/2oz dried cranberries

100g/4oz whole almonds, toasted and finely chopped

1tbsp clear honey or real maple syrup (not maple ‘flavoured’ syrup)

1tsp ground cloves

100g/4oz sesame seeds, toasted

Put the almonds in a large bowl.  Process the figs in a food processor until they are a smooth paste.  Add to the almonds and then, using your hands, also mix in the dried cranberries, honey and cloves.

Roll the mixture into small balls, just to give you a mouthful.  Put the sesame seeds onto a tray and roll the balls in them until covered.  The balls can be eaten as they are or you can leave them on the tray to dry before eating.

Ingredients:

1kg/2.25lbs floury organic potatoes, peeled and chopped

1kg/2.25lb kale, shredded

300ml/0.5 pint organic cow’s, rice, soya or oat milk

50g/20z organic butter

Cook the potatoes and greens in separate pans of boiling salted water until quite soft, about 20 minutes. Drain well.

Mash the potatoes until smooth, then beat in the greens and the milk, followed by the butter and seasoning to taste.

You can also form the mixture into small cakes and fry these in butter or organic olive oil until crisp and brown on both sides.  For variety you can also add to the mash a spoonful or two of sesame seeds, linseeds or poppy seeds.

Packets of fresh shelled baby peas are available if you are busy or if these are not in store then use frozen. This recipe is taken from my cookbook ‘Healthy eating for the menopause’.

Serves 4

Preparation: about 15 minutes, plus chilling if serving cold

 

700g/1.5 lb shelled garden peas (about 2kg/4.5lb in the pod)

4 spring onions, quartered

2 celery heart stalks, roughly chopped

1.1    litres/2 pints boiling water or vegetable stock

1-2 tablespoons arrowroot, optional

Freshly ground sea salt and black pepper

Dash of no-sugar Worcestershire sauce

100g/3.5oz thick plain organic yogurt or oat cream

1.5 tablespoons mixed seaweed flakes

Small bunch of chives or mint

 

 

Put the peas, spring onions and celery in a food processor or blender and blitz to a puree.  Pour and spoon out into a large bowl or pan and mix in the water or stock.  Depending on the texture of the peas and your taste, you may want to thicken the mixture with some arrowroot.  Taste and adjust the seasoning with salt, pepper and a dash of Worcestershire sauce.

 

If serving cold, chill for as long as you can before serving.  To serve, swirl some yogurt or oat cream into each bowl and scatter with some seaweed and snipped chives or chopped mint.

 

If serving warm, add the yoghurt or oat cream and heat through gently, stirring.  Again, scatter over the seaweed and snipped chives or chopped mint just before serving.