Gently fry off ½ tsp each of fenugreek seeds, coriander seeds and ground cumin. Add ½ can of chickpeas, 100g of cherry tomatoes and a tsp of organic tomato puree. Cook gently for 10 mins. Make a salad of fresh green leaves, chopped coriander, and add mange tout peas, sliced or baby beetroot, washed button [...]
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About Lucy-Ann Prideaux MSc BSc RNutr
A registered Nutritionist, Lucy-Ann gained an MSc degree in Human Nutrition, from Aberdeen University in 1997, following a first class honours degree in Sport & Exercise Science. As a past competitive runner, triathlete and personal trainer, she has vast experience and knowledge of performance nutrition at elite and recreational level, as well as in-depth knowledge of general health nutrition.
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