Assessment season can be demanding, but the key to navigating it successfully lies in maintaining your health and nourishing your body with right food. King's Food has curated brain food recipes to help you perform at your best. Discover the simple and healthy recipes below.
Ingredients:
- 200gm uncooked brown rice
- 1 small or half large butternut squash
- 100gm borlotti beans
- 300gm purple sprouting broccoli – trim off the hard stalks
- 2 cloves garlic
- 30gm parmesan
- 40ml olive oil
Method:
- Cook the brown rice as per pack instructions and cool quickly.
- Cut the squash in half lengthways – do not peel or scoop out the seeds.
- Peel the garlic and place 1 in each half of the squash, in with the seeds.
- Drizzle the squash and the broccoli with olive oil and roast gently (160’c) until soft.
- After approx. 5 minutes check the broccoli and if soft remove from the oven and cool.
- When the squash is soft, remove from the oven and scoop out the seeds and ‘stringy bits’.
- Blend the seeds and ‘stringy bits’ with the parmesan and olive oil to make a pesto, season with lemon juice and black pepper.
- Dice the squash into approx. 1.5cm chunks.
- Mix the cooled rice with the squash and the borlotti beans and season with lemon juice and smoked paprika.
- Top with the broccoli and then with the pesto.
Ingredients:
- 1 apple
- 20 raw sprouts
- 1 small red onion
- 1 medium carrot or parsnip
- 150gm blue cheese
- 4 teaspoon cranberry sauce (optional)
- 150gm sour cream
- 20gm raw buckwheat
Method:
- Toast or roast the buckwheat until brown and cool
- Peel, core and grate the apple.
- Remove outer leaves from sprouts, cut in half and thinly slice.
- Peel and thinly slice red onion.
- Wash and grate carrot or parsnip.
- Break the blue cheese up and mix in with the sour cream, add the cranberry sauce if using.
- Mix all ingredients together.
- Season with ground black pepper and lemon juice.
- Garnish with the toasted buckwheat.
Ingredients:
- Zest of one lemon
- 200ml of oil
- 100 ml soya yoghurt
- 370g self-rising flour
- 260g caster sugar
- 1.5 tsp baking powder
- 150g cherries
Method:
- Preheat the oven to 160c. Gas mark 3.
- Line a round tin with greaseproof paper or brush with some oil.
- In a bowl add the sugar, soya yoghurt, lemon zest and oil and mix well.
- Add the flour with the baking powder and mix well.
- Stir in 2/3rds of the cherries.
- Add the mixture in to the round tin and decorate with the rest of the cherries.
- After 15 minutes gently insert a skewer or knife, if it comes out clean its ready, if not, put back into the oven for 5 minutes.
- Leave to cool for 5 minutes then turn out onto a rack and peel off the paper.
- Once cool decorate with icing sugar.
For more recipes, read our student news article.