10 ovulation recipes: colourful meals and a cake to share

Ingredients

• 75 g frozen raspberries
• 100 g thick kefir
• 1.5 tbsp chia seeds
• 75 ml oat milk
• 1 passion fruit
• 1/2 lime
• 1 tsp honey

Instructions

1. 1Mix the chia seeds thoroughly with oat milk and honey in a jar and leave for at least 15 minutes until pudding-like.
2. 2Warm the frozen raspberries in a small saucepan until soft, following any additional cooking instructions on the packet, then mix with kefir and the juice of half the lime.
3. 3Spoon the raspberry-kefir mixture into a glass or bowl, layer the chia pudding on top and finish with passion fruit pulp.

Ingredients

• 1 large tart apple, such as Boskoop
• 1 tsp coconut oil
• 1 tsp cinnamon
• 1 tbsp date syrup or maple syrup
• 1 pinch salt
• 300 g unsweetened almond or soy yoghurt
• 2 tbsp ground flaxseed
• 3 tbsp fine rolled oats
• 2 tbsp cashews
• 1 tbsp pumpkin seeds

Instructions

1. 1Toast cashews and pumpkin seeds in a dry pan for 2 to 3 minutes until fragrant. Remove and roughly chop.
2. 2Quarter the unpeeled apple, remove the core and cut into thick wedges.
3. 3Melt the coconut oil in the same pan and fry the apple over medium heat for 3 to 4 minutes per side until golden. Add cinnamon, syrup and salt and caramelise for a minute.
4. 4Meanwhile, mix yoghurt, flaxseed and oats and leave to thicken for 5 minutes.
5. 5Divide the yoghurt between two bowls, top with warm apple and scatter with toasted nuts and seeds.

Ingredients

• 400 g waxy potatoes
• 2 tbsp olive oil
• 1 sprig rosemary
• 1 red pepper
• 1 small courgette
• 150 g cherry tomatoes
• 2 spring onions
• 1 garlic clove
• 1 tsp smoked paprika
• ½ lemon, juice only
• ½ bunch flat-leaf parsley
• 1 pinch salt
• 1 pinch pepper

Instructions

1. 1Wash the potatoes and cut, unpeeled, into roughly 1.5 cm cubes. Heat olive oil in a large pan, add potatoes and rosemary, cover and fry over medium heat for 12 to 15 minutes. Turn only occasionally so they brown.
2. 2Meanwhile, dice pepper and courgette into 1 cm pieces. Slice spring onions, separating white and green parts. Chop garlic and halve tomatoes.
3. 3Remove the lid, add pepper, courgette and spring onion whites and fry uncovered for 5 minutes until the potatoes are crisp outside.
4. 4Stir in garlic, paprika and tomatoes and cook for 2 minutes until the tomatoes just soften.
5. 5Remove the rosemary. Season with lemon juice, salt and pepper and scatter with chopped parsley and spring onion greens.

Ingredients

• 100 g cooked quinoa
• 50 g feta
• 1 cucumber
• 1 red pepper
• 1 bunch rocket
• 2 tbsp pomegranate seeds
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 pinch salt
• 1 pinch pepper

Instructions

1. 1Put the cooked quinoa in a bowl.
2. 2Dice cucumber and pepper and roughly tear the rocket.
3. 3Crumble the feta and add it with the vegetables to the quinoa.
4. 4Dress with olive oil and lemon juice and season with salt and pepper.
5. 5Finish with the pomegranate seeds.

Ingredients

• 100 g salmon fillet
• 60 g quinoa
• 1 avocado
• 8 cherry tomatoes
• 1 bunch rocket
• 1 tsp olive oil
• 1 tbsp lemon juice
• 1 pinch salt
• 1 pinch pepper
• 1 pinch sesame seeds

Instructions

1. 1Cook the quinoa in lightly salted water for 8 to 10 minutes until done, following the packet if longer is needed.
2. 2Heat some olive oil in a non-stick pan and fry the salmon for 2 to 3 minutes per side, until cooked through. Season with lemon juice, salt and pepper.
3. 3Slice the avocado, halve the tomatoes and wash the rocket thoroughly.
4. 4Use the cooked quinoa as a base and arrange salmon, avocado, tomatoes and rocket on top.
5. 5Drizzle with the remaining oil and lemon juice and scatter with sesame seeds.

Ingredients

• 120 g quinoa
• 1 medium raw beetroot
• 2 carrots
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 small courgette
• 2 handfuls baby spinach
• 100 g canned chickpeas, rinsed
• 1 ripe avocado
• 1 handful sprouts or cress
• 1 tbsp sesame seeds
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp honey or maple syrup
• ½ garlic clove
• 1 pinch salt

Instructions

1. 1Preheat the oven to 200°C conventional heat. Peel beetroot and carrots and cut into thin wedges. Toss with olive oil, cumin and a little salt and roast on a tray for about 25 minutes.
2. 2Rinse the quinoa under hot water. Bring to the boil with 240 ml water and a pinch of salt, cover and simmer gently for 12 to 15 minutes until absorbed. Rest for 5 minutes and fluff with a fork.
3. 3Mix tahini, lemon juice, honey and crushed garlic. Stir in 3 to 4 tbsp water gradually until the dressing flows smoothly from a spoon and season with salt.
4. 4Use a peeler to shave the courgette into ribbons and slice the avocado.
5. 5Divide quinoa between two bowls. Arrange spinach, roasted vegetables, courgette, chickpeas and avocado in sections. Drizzle with dressing and scatter with sprouts and sesame.

Ingredients

• 50 g tahini
• 1 lemon
• 2 tbsp olive oil
• 1 red onion
• 1 garlic clove
• 1 yellow pepper
• 200 g green beans
• 1 courgette
• 100 g kale
• 250 g cooked lentils
• 50 ml water
• 1 pinch salt
• 1 pinch pepper

Instructions

1. 1For the dressing, mix the tahini with the lemon zest, lemon juice and cold water. Season with salt and pepper and set aside.
2. 2Heat the olive oil in a wok or large frying pan over medium-high heat. Fry the chopped red onion with a pinch of salt for about 2 minutes.
3. 3Add the crushed garlic, sliced pepper, green beans and sliced courgette. Stir-fry for about 5 minutes.
4. 4Stir in the shredded kale and cooked lentils.
5. 5Pour over the tahini dressing and keep stirring for a few minutes until the kale has wilted and everything is coated in the creamy dressing.

Ingredients

• 5 potatoes
• 1 broccoli
• 2 garlic cloves
• 2 chicken breasts
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 cup chicken stock
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1 tbsp olive oil
• 1 tbsp frying oil
• 1 pinch salt
• 1 pinch pepper

Instructions

1. 1Preheat the oven to 220°C. Wash and cut potatoes into wedges, toss on a tray with vegetable oil, salt and pepper and roast for 5 minutes.
2. 2Meanwhile, cut broccoli into florets and finely chop garlic. Mix olive oil with half the garlic and heat briefly until sizzling.
3. 3Take out the tray, add broccoli to the free side and toss with garlic oil, salt and pepper. Roast for another 15 to 20 minutes until browned and crisp.
4. 4Pat the chicken dry, season and fry in the frying oil for 5 to 6 minutes per side until cooked through. Remove and set aside.
5. 5Fry the remaining garlic in the same pan for 30 seconds. Add vinegar, honey and stock and reduce for 2 to 3 minutes until thick and glossy. Stir in butter and season.
6. 6Return the chicken, turn in the glaze and serve with broccoli and potatoes. Spoon over the remaining glaze.

Ingredients

• 500 g courgettes
• 4 tbsp olive oil
• 1 bunch basil
• 180 g spaghetti
• 1 garlic clove
• 60 g freshly grated Provolone or Pecorino
• 20 g butter
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. 1Slice courgettes about 3 mm thick. Heat 3 tbsp olive oil in a large pan and fry in three or four batches for 4 to 5 minutes each until golden. Transfer to a plate, lightly salt and add half the basil, roughly torn. Rest for at least 15 minutes.
2. 2Cook spaghetti in plenty of salted water for a minute less than the packet says.
3. 3Near the end of cooking, fry the halved garlic clove in the remaining oil for a minute, then remove. Add courgettes and basil and roughly mash about a third with a fork.
4. 4Transfer spaghetti to the pan with about 150 ml cooking water. Add butter and grated cheese and turn off the heat. Toss vigorously for one to two minutes until creamy. Add pepper, then more salt only if needed.
5. 5Serve immediately with the remaining basil.

Ingredients

• 250 g wholemeal flour
• 2 tsp baking powder
• 180 g sugar
• 1 tsp vanilla sugar
• 240 ml plant milk, oat or almond
• 80 ml rapeseed oil
• 1 tsp apple cider vinegar
• 480 ml full-fat coconut milk, chilled
• 3 tsp icing sugar
• 300 g strawberries
• 3 kiwis
• 150 g blueberries
• 2 tsp agave syrup

Instructions

1. 1Preheat the oven to 180°C conventional heat and line the base of a 26 cm springform tin with baking paper.
2. 2Mix flour, baking powder, sugar and vanilla sugar in a large bowl. Combine plant milk, oil and vinegar, add to the dry ingredients and stir briefly until smooth.
3. 3Pour into the tin, bake for about 30 minutes and test with a skewer. Allow the cake to cool completely.
4. 4Carefully scoop only the solid part from the chilled coconut milk and whip with icing sugar until firm.
5. 5Spread coconut cream over the cold cake. Arrange fruit from the outside inward: a ring of sliced strawberries, then kiwi, with blueberries in the centre. Drizzle with agave if desired.
6. 6Chill the cake for at least 30 minutes to firm the cream, then cut into slices.