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Thai Green curry

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Photo cred: https://www.flickr.com/photos/veganheathen/Another great recipe from Jodie to celebrate Meat Free Monday.

“This recipe is for one of my favourites, Thai Green curry. It’s hard to find vegan Thai pastes as so many of them contain fish sauce, but its super quick to make a homemade paste yourself. I like this dish served with brown rice, but you can have it with white rice or even noodles. Just bear in mind cooking times when making them alongside the sauce. You can also make extra paste if you wish and freeze it in an ice cube tray, then you can just add the cubes to the dish from frozen. You can even use the paste for Thai soups.”



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Beetroot and mozzarella parcels with lemon and garlic greens

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parcels 2Who would have believed that the humble beetroot would be recognised as a super food?

Beetroot’s deep, overpoweringly red juice has earned it the reputation as the most bossy of vegetables.
Although the leaves have always been eaten, historically the beet root was generally used medicinally for a range of ailments, including fevers, constipation and skin problems.

Beetroot is a good source of iron and folate (naturally occuring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin).
More info on the NHS Choices website.

This week’s recipe from Jodie is a classic filo parcel. Give it a go and enjoy a Meat Free Monday (or super food Sunday!)