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  Morning Glory
  • 1 cup oats
  • 3 cups soy / rice / oat milk
  • 1/4 cup each dried chopped apricots, dates, sultanas etc
  • 1/4 cup sunflower seeds
  • 2 tablspoons maple syrup
  • 1 teaspoon cinnamon
Combine all ingredients in a bowl.
Cover and leave in the fridge overnight.
In winter mornings transfer mixture into a saucepan and warm gently. Serve with extra milk.
In warm weather just add fresh fruit in the morning and serve with extra milk or yoghurt.

Pineapple, banana and mango smoothie
  • 2 slices fresh pineapple
  • 1 ripe banana
  • 1/2 ripe mango, sliced
  • 4 oz fresh orange or apple juice

Put ingredients into a blender and whizz until smooth
Pour into a tall glass and enjoy!

Rainbow Salad
  • 2 large tomatoes in chunks
  • 1 cup finely chopped baby spinach
  • 1 cup finely chopped yellow pepper
  • 1 cup grated carrots
  • 1 cup shredded lettuce
  • 1/2 finely chopped cucumber
  • 1 sliced red onion
  • 1 stick sliced celery
  • some sliced radishes
Serve with nutty maple magic dressing

Nutty maple magic salad dressing
  • 2 tsp tahini light
  • 2 tsp organic maple syrup
  • 1 Tbs organic soy sauce
  • 2 Tbs virgin olive oil --

Beetroot & Apple Salad
  • 4 small cooked beetroot
  • 3 tangy eating apples
  • 1 carrot
  • 1 large sprig parsley
Slice the apples into thin wedges.
Chop the beetroot into small cubes
Peel or scrub the carrot and grate .
Wash, drain and finely chop the parsley.
Mix all together well and then drizzle with bee healthy salad dressing

Bee healthy salad dressing
  • 2 tsp clear organic honey
  • 2 cloves garlic, crushed
  • 2 teaspoons wholegrain mustard
  • 2 tablesp tamari soy sauce
  • 2 tablesp balsamic vinegar
  • 6 tbs xv olive oil

 Mighty Minestrone Soup
  • 2 tablespoons x v olive oil
  • 1 large onion (peeled & chopped)
  • 1 red pepper (de-seeded)
  • 1 courgette (chopped)
  • 1 large carrot (sliced)
  • 2 chopped sundried tomatoes or 15grams tomato paste
  • 5 cloves garlic, chopped
  • 1 handful of your favourite pasta shapes
  • 1x tin baked beans
  • 1 x tin plum tomatoes
  • 1 litre (13/4 pint) vegetable stock
  • 1Tbs Italian seasoning/mixed herbs
  • 3 drops pure almond essence
  • 1 Tbs organic soy sauce
Stir-fry all veg in olive oil until nicely cooked (about 10 mins) add tinned tomatoes, baked beans and pasta spirals, plus the stock followed by the herbs and seasonings
Bring to boil, stirring once or twice, then lower heat, cover and simmer for 1 hour or until cooked
Serve with piles of crusty wholemeal bread

Easy Spring Green Pea Soup
  • 1 onion chopped
  • 1 leek chopped
  • 1 small head spring greens cut into fine ribbons
  • half a bag of frozen peas
  • 1 tablesp dried mixed herbs
  • 1 tblesp chopped mint
  • 1 veg stock cube or 2 teasp veg bouillon powder
  • 2 Tsp olive oil
  • 1 tsp shoyu dark soy sauce
  • 2 litres spring water
Heat oil in large pan and stir fry onions until soft, add leek and cook a minute or 2 longer add all other ingredients and bring to the boil. Reduce heat, cover and simmer until everything is cooked but your soup is still green

Rainbow fruit salad
This salad made from fresh fruit is naturally low in fat, saturated fat, and sodium and is cholesterol free.
  • 1 large mango, peeled and diced
  • 2 Cups fresh blueberries
  • 2 bananas, sliced
  • 2 Cups fresh strawberries, halved
  • 2 Cups seedless green grapes
  • 2 apricots, stones out, sliced
  • 1 kiwi fruit, peeled and sliced
Prepare the fruit.
Place in a serving bowl and serve with honey apple sauce

Honey apple sauce:
  • 1/3 Cups unsweetened apple juice
  • 2 Tbsp lemon juice
  • 1-1/2 Tbsp honey
  • 1" grated root ginger
  • pinch of nutmeg

Combine all the ingredients for the sauce and mix. Just before serving, pour honey apple sauce over the fruit. serve with plain organic yogurt and chopped nuts (optional)

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