Just Eat Natural

Just Eat Natural (JEN) offers 100% vegan whole plant-based cuisine. Founder Jenny Sebastian only uses natural ingredients (no artificial colours/ flavours, no stabilizers, no preservatives). JEN also caters for events such as weddings, parties and corporate events, serving up a range of freshlymade, nutritious and delicious foods.

Mango Salsa

1 ripe mango, peeled, pitted, and finely diced (will make about 1 1/2 cups) 1 finely chopped small red onion 2 green onions (spring onions) use both the white and green part 1 clove of garlic, finely chopped 1/2 jalapeno chilli, minced (less or more according to your taste, do taste the chilli first, some of them can be quite hot) A small handful of freshly chopped coriander (cilantro) leaves Juice of a fresh lime (can use lemon if you don’t have a lime) Twist or two of salt (not table salt) use pink Himalayan, Celtic or sea salt 1/4 teaspoon ground black pepper

METHOD To assemble, put the diced mango, red and green onion, garlic, jalapeno in a bowl. Toss with lime juice, add the coriander, salt and pepper. Add slices of onion on the top to help stop the salsa from going brown.

Keep the salsa refrigerated and consume within 2-3 days.

JEN’s Top Tips The salsa is the perfect quick and easy recipe, ideal for eating with anything or putting in a sandwich.

To find out more about JEN, visit justeatnatural.com

‘Hidden Greens’ Breakfast Smoothie

1/2 cup of raspberries (fresh or frozen) - save a few for decoration. 1/2 cup of blueberries (fresh or frozen) save a few for decoration. 1 banana (fresh or frozen) 1 scoop of oats (if you soak them overnight in water they will blend better, but you can add them in dry too) 1 small handful of dates (4-6) 1 small handful of spinach 1 cup of non-dairy oat drink (or use coconut, almond or a nut drink of your choice) 1 tablespoon chia seeds 1 tablespoon pumpkin seeds 4 or 5 walnuts (or nuts of your choice)

METHOD Blend all in your blender/smoothie maker until you get the desired consistency. If it is too thick, add more oat drink/water. If it is too thin, add half a banana. Decorate with nuts, seeds and the berries. N.B If you are not keen on eating greens, add them to your smoothie - you will not see or taste them, but it will pump up your smoothie with wonderful nutrients. Of course, they can be left out altogether, but try it first. Enjoy!

JEN’s Top Tips A great smoothie to eat at home or on-the-go and will keep you going for a few hours. The addition of spinach to the smoothie gives extra nutrients and fibre, without being able to see or taste it.

JEN’s Top Tips The hummus can be spread on toast, eaten with veggie sticks, topped on baked potatoes with chickpeas.

Green Olive Hummus

2 cups of chickpeas (you can boil your own using dried beans or buy a tin.) Drain and rinse. 3 tablespoons of tahini Juice of 1 large lemon 2 cloves garlic (minced) 1 jalapeno (minced) or chilli of your choice (remove the seeds to reduce heat) ½ cup green olives (pitted) - save a few to garnish 1 teaspoon of black pepper A pinch of pink salt (you may not need to add as the olives will give a slightly salty flavour) 5 tablespoons of olive oil A handful of fresh coriander (or parsley)

METHOD Combine all ingredients except the oil in a food processor and process until smooth. Slowly add olive oil until desired consistency is reached. Garnish with a little olive oil, olives, jalapeno, coriander/ parsley and mixed seeds. Refrigerate for at least an hour to allow the flavours to settle.

Keep the hummus refrigerated and consume within 4-5 days.