I really believe in the power of fresh and seasonal vegetables and fruits as a foundation for a healthy body and I love to cook with what’s in season

Try this super easy, super delicious vegetable stir fry:

Vegetable Stir Fry

Serves 2-3


1.5 tbsp coconut/olive oil

1 medium onion, sliced

4 cloves garlic, minced

Thumb of ginger, peeled and grated

2 peppers, sliced

1 medium courgette/carrot, julienned

80g broccoli, cut into small florets

80g mangetout, sliced in half lengthways

300g frozen soya beans (edamame)

8 cherry tomatoes, halved

2 tbsp tamari

150g buckwheat noodles – boiled and drained

Sesame seeds, coriander and sesame oil to serve


1. Heat the oil in a large saucepan or wok over a medium heat.

2. Add the onion, garlic and ginger and allow to cook for 2-3 minutes until fragrant.

3. Add the peppers, courgette/carrot, broccoli, tomatoes and mangetout and cook for a further 4-5 minutes until softened.

4. Meanwhile, add the soya beans to a small pan of boiling water and cook for 5-6 minutes until tender.

5. Drain and add them to the stir fried vegetables along with the tamari.

6. Serve the stir-fry on a bed of buckwheat noodles and scatter with sesame seeds, chopped coriander and a drizzle of sesame oil.