Nutritionist Lee Holmes’ book, “Eat Clean, Green & Vegetarian,” invites us to put vegetables front and center at mealtimes.


All hail the mighty kale; can it do no wrong? Whether you’re already in a love affair with this powerful healing ingredient, or you’re just in the courting stages, this crunchy kaleslaw will take your relationship to new heights and delight.


  • 3 cups thinly sliced Tuscan kale
  • 1/2 cabbage, thinly sliced
  • 1 red pepper, seeds and membrane removed, thinly sliced
  • 1 small carrot, grated
  • Parsley, or micro herbs, to serve


  • 4 1/4 oz raw cashews
  • 1 1/2 oz sesame seeds
  • 1 tbsp freshly squeezed lemon juice
  • 2 1/2 tbsp apple cider vinegar
  • 1/4 tsp Celtic sea salt
  • 2 tbsp sugar-free mustard


Place all the dressing ingredients in a food processor with a generous splash of filtered water and blend until smooth. Place the slaw ingredients in a bowl, stir in the dressing, top with herbs and serve.


Nachos are the ultimate chopping-board meal. Scatter chips in a basket, then decorate your board with small bowls of diced tomatoes and cucumber, cashew sour cream and creamy avocado dressing, ready for a free-for-all.

To veganize this recipe, substitute the egg with 3 tbsp ground or whole chia or flaxseeds soaked in 4 oz of water for 15 minutes.


  • 2 tomatoes, diced
  • 1 cucumber, diced
  • Cilantro sprigs, to serve


  • 3 1/2 oz almond meal
  • 1 large organic egg
  • 1 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 tsp grated orange zest
  • 1 tsp Celtic sea salt


  • 5 1/2 oz raw, unsalted cashews
  • 2 tsp apple cider vinegar
  • 2 tbsp freshly squeezed lemon juice, plus 1 tsp extra
  • 1 1/2 tsp nutritional yeast flakes
  • 1/4 tsp Celtic sea salt


  • 1 avocado, peeled and stone removed
  • 1 heaped tsp cumin powder
  • Juice of 1 large lime
  • 1 tsp lime zest
  • Big pinch of Celtic sea salt
  • 1 tbsp cold-pressed extra virgin olive oil


To make the cashew sour cream, soak the cashews for 2 hours in filtered water. Rinse and drain. Place all the ingredients in a food processor with 4 oz of filtered water and blend until smooth. You may need to add a little more filtered water to reach your desired consistency.

To make the creamy avocado dressing, blend all the ingredients except the olive oil with 2 tbsp of filtered water in a food processor until smooth. With the motor still running, add the olive oil very slowly in a thin stream until the desired creaminess is reached.

To make the chips, preheat the oven to 350°F. Place all the chip ingredients in a large bowl and mix with a wooden spoon to form a dough. Place the dough on a clean work surface between two pieces of baking parchment or waxed paper. Roll the dough out until it is 1/16 inch thick. Remove the top piece of baking parchment and transfer the dough and bottom piece of baking parchment to a baking tray. Using a sharp knife, deeply score the dough every 1 1/4 inch, then do the same in the opposite direction so you form squares. Bake in the oven for 12 minutes.

Allow to cool before breaking the chips apart. To assemble the nachos, place the chips on a chopping board, and top with the remaining ingredients.


For a healthy spin, combine any raw veggies in this kaleidoscopic feast for a completely balanced meal. It’s easy to throw together and deliciously healthy. The tahini and lemon dressing tastes so much better than any pre-packaged dressing you would buy in the grocery store, and it takes a nanosecond to prepare.


  • 2 cups mixed salad greens
  • 1 red onion, sliced
  • 1 small beet, thinly sliced
  • 1 1/2 oz shredded purple cabbage
  • 1 red pepper, seeds and membrane removed and diced
  • 1 yellow pepper, seeds and membrane removed and diced
  • 1 carrot, thinly sliced
  • 1 cucumber, diced
  • 1 avocado, peeled, stone removed and sliced into wedges
  • Sprinkle of pepitas (pumpkin seeds)
  • Handful of bean sprouts
  • 1 tbsp sesame seeds, to garnish


  • 4 3/4oz tahini
  • 1 tbsp freshly squeezed lemon juice
  • 5 drops stevia liquid
  • 1 tsp Celtic sea salt, or to taste


Place all the salad ingredients except the sesame seeds in a bowl and carefully mix together.

To make the dressing, place all the ingredients in a bowl with 2 oz of filtered water and blend until a smooth paste forms. Add more filtered water, if required. Dress the salad, sprinkle over the sesame seeds and serve immediately.


For a cheesier dressing, add 2 tbsp of nutritional yeast flakes. If you love soy, this salad can be garnished with cubed fresh, organic tofu, marinated in wheat-free tamari for 5 minutes and fried in a small amount of coconut oil on all sides until crispy.


There’s nothing quite as disappointing as an undercooked eggplant, but the soft creaminess of a perfectly cooked eggplant is the epitome of culinary perfection. Slowly simmered and intermingled with sizzling spices, this curry will whisk you away to eggplant heaven.


  • 4 tbsp extra virgin coconut oil
  • 6 small eggplants, cut into 2 1/2 inch wedges
  • 10 1/2 oz tomato puree
  • 9 oz additive-free coconut milk
  • 10 1/2 oz green beans
  • Celtic sea salt
  • Freshly ground black pepper
  • 2 3/4 oz sprouted almonds, roughly chopped, to serve
  • Handful of cilantro leaves, chopped, to serve
  • Juice of 1 lime
  • Lime halves, to serve


  • 1 large brown onion, chopped
  • 3 garlic cloves, chopped
  • 2 thumb-sized pieces of ginger, chopped
  • 1 large red chili, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cardamom
  • 1 tsp turmeric
  • 1 tsp curry powder


Place all the curry paste ingredients in a food processor with 2 tbsp of filtered water and whizz together for a few seconds. Heat 2 tbsp of the coconut oil in a large frying pan over medium– high heat and fry the eggplants until browned. Remove from the pan and set aside on paper towel to drain.

Heat the remaining coconut oil in the pan and cook the curry paste ingredients for about 3 minutes. Add the eggplant and stir so it is well covered in the paste. Add the tomato puree and coconut milk and simmer, partially covered, for 10 minutes.

Lastly, add the green beans and cook for a further 6 minutes.
Season with salt and pepper, add the almonds, coriander and lime juice and serve with the lime halves on the side.


Stuck for a breakfast idea that will switch on your senses and entice a happy morning mood? This chai chia breakfast pudding will do just the trick. Full of antioxidants, vitamins, essential fatty acids and an exotic blend of chai spices, this pudding will fill you with joy.


  • 1/4 tsp Celtic sea salt
  • 1 1/2 oz hazelnuts
  • 4 1/4 oz raw cashews
  • 1/2 tsp alcohol-free vanilla extract
  • 6 drops stevia liquid, or 2 tbsp sweetener of your choice
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cinnamon
  • 1 oz chia seeds
  • 1/2 cup chopped nuts, to serves
  • trawberries, to serve
  • almond milk, to serve


Combine the salt, hazelnuts, cashews, vanilla, stevia and spices with 26 oz of filtered water in a blender and whizz until smooth. Transfer to a bowl and add the chia seeds. Stir to combine well, then cover and place in the fridge overnight.

To serve, scatter with chopped nuts and strawberries and add almond milk.


Chia seeds are teeny tiny, but impressively clever. When soaked in water they transform into a highly detoxifying gel. They absorb other flavors well.


If you want to make friends, this tantalizing torte is a sure-fire way to do it. Who could resist a rich, chocolatey dessert that is completely guilt-free? You and your new best friends will be bursting with bliss after just one bite.



  • 6 oz raw walnuts
  • Zest of 1 lemon
  • 1/2 cup dried berries (any kind)
  • 2 oz melted extra virgin coconut oil
  • 1 tsp stevia powder


  • 5 1/2 oz raw, unsalted cashews
  • 1 1/2 oz raw cacao powder
  • 4 oz cacao butter, grated and melted
  • 2 tbsp rice malt syrup, or 1 tsp stevia powder
  • 2 tbsp additive-free coconut milk
  • Juice of 1 lemon
  • 2 cups mixed berries, plus extra, for decorating


Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

To make the base, place the walnuts in a food processor and blend until they are finely chopped. Transfer to a bowl and add the lemon zest. Place the coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and combine well.

Press the mixture into an 8-inch springform pan and chill in the freezer for 30 minutes.

To make the filling, place all the ingredients in the food processor and blend until smooth.

Remove the base from the freezer and spoon the filling over the top. Chill for 2 hours in the fridge, or 1 hour in the freezer, until set. Scatter over the extra berries before serving.

by Lee Holmes. To find out more about Lee Holmes and her supercharged food, visit her award-winning blog