Roxi’s Kitchen

currents • lemon • large carrots • coconut

cup quinoa • Vegetable stock • cherry tomatoes • flat leaf parsley • spring onion (or half a small red onion) • lemon, juiced • Olive oil • Salt and pepper

tin cannellini beans, drained and rinsed • Large bunch parsley, washed and leaves picked • leek, washed and chopped • stock cube • butter • oil

oats (gluten free) • mixed nuts, seeds and dried fruit • dessertspoons coconut oil • dessertspoon agave syrup • Cinnamon • salt

leek, wash well and roughly chopped • oil • butter • cauliflower, cut into small pieces including softer parts of the stalk and small white leaves • watercress, remove the thickest part of the stalk • celery, roughly chopped • potato, peeled and chopped • salt • vegetable stock cube • Water (as required)

large ripe tomatoes, roughly chopped • plump medium sized fennel, neatly chopped into ‘steaks’ • oil • good pinch of salt • spring onion, cut small

leek, carefully washed and cut into neat half moons • carrots • small turnip • potatoes • small parsnip • kohlrabi, baseball size • celery • tomato paste • tin 4 bean mix (or chickpeas or lentils) • greens (I used 4 asparagus and a handful of Komatsuna, Japanese mustard spinach) • Few sprigs of herbs to taste (I used parsley, thyme and oregano) • olive oil •