Friday 28 October 2016

A power of good - easy-to-make recipes from Indy Power

Published 28/08/2016 | 02:30

Indy Power's Little Green Spoon
Indy Power's Little Green Spoon

Healthy, tasty, easy-to-make recipes from Indy Power's new Little Green Spoon cookbook.

  • Go To


These are so satisfying. The blend of spices is insanely yum and the zesty lime takes to salmon so perfectly. These quickly became a weekly occurrence in my house and once you try them you'll know why.

Makes 6


½ large onion

400g (14 oz) fresh salmon

1 egg

30g (1 oz/¼ cup) ground almonds

2 tsp paprika

1 tsp cayenne pepper

1 tsp garlic powder

½ tsp ground cumin

Coarse salt

Juice of 1 lime, plus extra to serve

Coconut oil, for frying

Iceberg lettuce, to serve


Chop the onion and salmon fillets into a few big chunks and add them to your food processor. Add in the egg, ground almonds, all of the spices, salt and lime juice, too.

Pulse it a few times until everything is broken up and comes together. It should be a bit mushy, but still have some chunks (don't over-blend).

Lay out a sheet of parchment paper on the counter and then wet your hands. Use your damp hands to shape the mixture into patties, laying them out on the parchment paper.

Heat a pan on a high heat and add a little coconut oil. When it's hot, add the burgers and cook for 4-5 minutes on each side.

Serve wrapped in fresh crunchy iceberg leaves with a generous squeeze of extra lime.


Serves 2-4

This is real comfort food at its best. Korma is mild, but bursting with flavour and full of subtlety. The aubergine absorbs the flavour beautifully and really compliments the sweetness of the ground almonds and coconut that I use for thickness and flavour. It also tastes great if you want to keep it vegan. Just add in some sweet potato or squash instead of the chicken to bulk it up.


2 tbsp coconut oil

½ tsp cayenne pepper

½ tsp ground coriander

1 tsp ground turmeric

1 tsp garam masala

1 white onion, diced

1 aubergine, chopped into cubes

300g (10½ oz) chicken breast, chopped into cubes

3 garlic cloves, minced

1 tsp fresh ginger, grated

4 tbsp ground almonds

4 tbsp desiccated coconut

1 x 400ml (14 fl oz) tin coconut milk

To serve:

Fresh coriander

Flaked almonds


Add the coconut oil to a pot on a medium heat. When it's melted, sprinkle in all of the spices. Let them heat up until they start to sizzle.

Add the onion, aubergine and chicken to the pot and stir them, making sure everything is coated in the spices. Pop the lid on and let them cook away for about 5 minutes, stirring occasionally.

Add in the garlic and grated ginger and toss again. Pop the lid back on for another 5 minutes until the aubergine is soft.

Add the ground almonds and desiccated coconut to your food processor and blitz on high until fine.

Add the coconut milk to the pot and turn the heat up until it starts to simmer. Add in the coconut almond mixture and stir well, then let the curry simmer and reduce for about 15 minutes.

Serve with some fresh coriander leaves and a sprinkle of flaked almonds.


These home-made chocolates look so pretty and they taste incredible. They're the ideal after-dinner treat or thoughtful gift for someone special.

Makes 4-6

150g (5 oz/1 cup) pistachios, unshelled, plus extra to decorate (optional)

1½ tbsp melted coconut oil

1 tbsp maple syrup/honey

Pinch of coarse salt

75g (2½ oz) dark chocolate


Preheat the oven to 180°C/350°F/gas mark 4.

Dry roast the pistachios for 8-10 minutes. Add to your food processor and blitz on high until you have a bright green, chunky powder.

Drizzle in the coconut oil and sweetener and a pinch of salt and blitz on high for a full 90 seconds.

When you're done, melt your chocolate.

Squeeze and roll the mixture into little balls. If it feels too bitty, just squeeze it tightly together before rolling into a ball.

Dip each one into the chocolate, shaking off any excess. You can top each one with a few chopped pistachios, if you like. Set them on a plate or board covered in parchment paper and pop them in the fridge to set.

Quinoa porridge is perfect for when you want a filling and hearty breakfast but don't want to skip out on the protein. At the end of summer, this is the best way to ease yourself into colder autumn mornings and make the most of all the amazing fresh figs around at that time of year. The combination of sticky figs and cosy cinnamon is hard to beat, so make this while you can - the fig season is lamentably short. If it's the wrong time of year, sub in some mashed banana instead.


Serves 2


85g (3 oz/½ cup) quinoa

125ml (4 fl oz/½ cup) water

250ml (8½ fl oz/1 cup) almond milk, unsweetened

3 ripe figs

½ tsp vanilla essence

½ tsp ground cinnamon, plus extra to sprinkle

1 tbsp maple syrup/honey


Add the quinoa, water and half of the nut milk to a medium-sized saucepan on a medium heat. Pop the lid on and let it cook for about 13 minutes until most of the liquid has been absorbed and it's nice and fluffy.

Cut two of the figs in half and scoop the fruity flesh from the inside, then add it to a bowl. Use a fork to mash it up, then stir it into the quinoa with the vanilla, cinnamon and remaining nut milk. Cut the last fig into slices.

Let the quinoa simmer for another few minutes until it has reached your desired consistency, then stir in the sweetener.

Pour the porridge into your bowls, top with the fig slices and sprinkle on a little more cinnamon before serving.

Weekend Magazine

Read More

Promoted articles

Editors Choice

Also in Life