Recipe ideas from advert by Ryvita in Psychologies Magazine (Spring 2021)
Chicken & Avocado
A classic combo, but who knew avos were so high in fibre? Combine 80g of fibre from half an avo with 2 Multigrain Crunchy Rye Breads and you have a filling snack with 6.3g of fibre. For added protein, top with chicken.
Toss the tomatoes in the olive oil, season and bake for 15-20 minutes until the tomatoes start to burst.
Spread the hummus on the rye breads and top with the tomatoes.
Peanut Butter & Banana
Nuts are a great source of fibre and the average banana gives you 1.7g of fibre per 80g serving. Combine these with crunchy rye breads and you have a delicious snack with a whopping 6.6g of fibre – in less than 5 minutes!
400g butternut pumpkin (butternut squash), peeled, seeded and chopped
24 heirloom baby carrots
2 tblsp extra virgin olive oil, plus extra for brushing
Sea salt and cracked black pepper
1 x 400g can chickpeas, rinsed and drained
2 cups (400g) cooked brown rice
1 tsp dried chilli flakes
1 tblsp finely grated lemon rind
1 clove garlic, crushed
2 tsp ground sumac, plus extra for sprinkling
1 cup coriander leaves, finely chopped
1/4 cut (40g) sesame seeds
Labne (yogurt cheese or Greek yogurt), to serve
Mint leaves and watercress (optional) to serve
Step One : Preheat oven to 200oC / 400oF / Gas Mark 6. Place the butternut and carrots on a large baking tray. Drizzle with the oil, sprinkle with salt and pepper and toss to coat. Roast for 20 minutes or until golden and tender.
Step Two : Place the chickpeas in a large bowl and roughly mash with a fork. Add the butternut, rice, chilli, lemon rind, garlic, sumac and coriander, plus salt and pepper, and mix well to combine. Divide and shape the mixture into tablespoon-size balls and flatten slightly. Press into the sesame seeds to coat and brush with extra oil.
Step Three : Place on a baking tray lined with non-stick baking paper and roast, turning halfway, for 20 minutes or until golden. Sprinkle with extra sumac and serve with the carrots, labne, mint and watercress.
Elevating toast to a nourishing light meal, this easy-to-prepare flavour hit is rich in protein and bursting with goodness. The vegan pesto is magic!
Serves : 2
1 large courgette, thinly sliced into ribbons
1 x 400g can cannellini beans, rinsed and drained
4 slices sourdough bread, toasted
Sea salt flakes, to serve
2 lime wedges, to serve
For the Vegan Pesto:-
1 large bunch basil leaves, plus extra to serve
1 small bunch coriander
30g pine nuts or kernels, toasted
35g raw pistachio nuts
120ml extra virgin olive oil, plus extra to drizzle
3/4 teaspoon sea salt
Step One : To make the vegan pesto, place all the ingredients into a food processor and blitz until smooth. Set aside.
Step Two : Place the courgette ribbons and beans in a large bowl, add a quarter of the pesto and toss to coat.
Step Three : Spread the remaining pesto onto the slices of toast and top with the courgette ribbons and beans.
Step Four : Drizzle with olive oil, scatter over some extra basil leaves and sea salt flakes and serve with lime wedges.