spicy butternut squash soup

Method Heat the olive oil in a medium-sized saucepan and add onion and garlic, stirring often until tender, for around 6-8 minutes. Add ginger and spices and cook until fragrant, about 1 minute. Add the carrots, apple, butternut squash, and water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and […]

roasted beetroot soup

Method Pre-heat the oven to 200C/390F. Drizzle the beetroots with olive oil, wrap in parchment and bake for an hour, or until tender. Do the same with the garlic cloves, and roast for 30 minutes. Let both the beetroots and the garlic cool, then quarter the beetroots and squeeze the garlic cloves from their skins. […]

roasted sweet potato discs

Method Pre-heat the oven to 200C/390F. Leaving the skin on the potato, slice into thin circular rounds. Using your hands, rub each one with coconut oil and then lay the slices evenly spaced on a baking sheet. Roast them, turning once until golden and tender, for about 25 minutes. Season as desired. Andy’s Sugar Safe® Tips […]

amaranth porridge with mango whirl

Method Add the amaranth to 2 and 1/2 cups of water and bring to the boil. Then cover and simmer for 20-25 minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan. In the last few minutes, stir in the raisins, cinnamon and almond milk. Cook for 3 more minutes […]