Header Hero

Liz Earle Adds Some Oomph To Your Veg

Liz Earle Adds Some Oomph To Your Veg

Wednesday, December 21, 2016 - 09:29

It's hard to stay healthy if what you are eating is bland and boring. We've got some great ways to add some oomph into veg, guaranteed to have you reaching for seconds. 

Nutty sprouts with orange


  • 500g Brussels sprouts
  • 1 tbsp olive oil
  • 3 cloves of garlic, finely chopped
  • 50g hazelnuts
  • Juice & zest of 1 orange
  • Handful of walnut halves


  1. Trim and slice up the Brussels sprouts into halves.
  2. Heat up the olive oil and sauté the garlic in a saucepan.
  3. Chop up the hazelnuts into small chunks and add them in with the garlic.
  4. Let it all cook together for a few minutes – then add in the Brussels sprouts, the orange juice and zest.
  5. Continue cooking for about 5-6 minutes until the sprouts start to soften and go golden – then add a few tablespoons of water.
  6. Put a lid on the pan and allow to cook on a low heat for another 5 minutes until the sprouts are tender.
  7. Finish with a sprinkling of walnuts on top.

Red cabbage, apples and walnuts with cider


  • 1 tbsp of coconut or olive oil
  • 4 cloves garlic
  • 2 shallots
  • 1 red cabbage
  • 200ml apple cider
  • 2 apples, cored & diced
  • 100g walnuts, chopped
  • Handful of chopped parsley
  1. Heat up the coconut or olive oil in a large frying pan. 
  2. Crush the garlic and finely cut up the shallots, adding them to the pan and let them soften. 
  3. Finely slice the cabbage and add it into the pan along with the cider and apple.
  4. Simmer for around 15-20 minutes and then season to taste with salt and pepper. 
  5. Finish by adding in the chopped walnuts and sprinkling over the parsley.

Sautéed kale with pomegranate, hazelnuts and lemon zest

  • 1 tbsp coconut oil
  • 2 garlic cloves, very finely chopped
  • Juice & zest of 1 lemon
  • Handful of hazelnuts
  • 400g curly kale
  • Seeds of 1 pomegranate
  1. Heat up the coconut oil on a medium heat in a large saucepan and sauté the garlic, hazelnuts and lemon juice for a few minutes. 
  2. Add in the kale, and toss and sauté for about 7-10 minutes, until the kale is slightly wilted but still green and crisp. 
  3. Let it cool before sprinkling with pomegranate seeds. 
  4. Shave over a little lemon zest for garnish.

Green beans, shallots and roasted tomatoes

  • 300g green beans
  • 3 shallots, finely sliced
  • 4 garlic cloves, very finely chopped
  • Olive oil
  • 200g vine cherry tomatoes
  1. Cook the green beans for 3-4 minutes in boiling, salted water until tender, then drain and leave to one side. 
  2. In a saucepan, sauté the shallots and garlic in olive oil until soft, then add in the cooked beans and the tomatoes and cook gently, stirring occasionally, for a further 3 minutes. 
  3. Season with salt and pepper.

About Liz’s new magazine

"Liz Earle Wellbeing" is available to download from Zinio (for all devices), Apple (for iPhone or iPad) or Amazon (for Kindle Fire). It costs £2.99 per Edition or you can subscribe to receive all 4 issues per year for £9.99. 

Add comment

Log in or register to post comments

Mumazine Family

Sam Mann


Denise Van Outen

Mummy Jazz Hands

Mel Sykes

Mummy on the Telly

Lola Ross


Laura Sherriff

Fitness Expert