Summer is probably going to be a little different to what we had planned this year. But regardless of what’s going on in the world, summer recipes need to be quick and simple – the less time spent in the kitchen the better! And definitely not slaving over a hot stove! 

First up a super quick, easy lunch.


  • 100g frozen peas
  • 200g Avocado flesh
  • 400g cashew milk (or similar non sweetened milk)
  • 2 garlic cloves
  • 2 generous teaspoons dijon mustard
  • 1 tablespoon fresh lemon juice
  • 200ml vegetable stock, cooled.
  • salt & pepper to taste
  • sliced radish or cucumber to serve (optional)
  1. Take the peas out of the freezer and leave to defrost.
  2. Make some fresh stock or from a cube and leave to cool.
  3. Add everything into the blender and blitz. You can add some more mustard or some cayenne pepper to taste.
  4. Leave in the fridge until you’re ready to serve.


For those (hopefully occasional) rainy days over the summer holidays, here’s something to keep the kids busy. I usually top with some coconut chips, you can do the same or just keep it as it is. makes around 8 bars.

  • 1 ½ cups dates
  • ½ cup peanut butter
  • ½ cup rolled oats
  • 100g dark chocolate 
  • coconut chips or desiccated coconut to decorate
  1. If the dates you’re using are hard, then place them in some boiling water for a minute or two to soften. Drain the water and you’re good to go.
  2. Add the dates, peanut butter & oats to the food processor and blitz.
  3. Spread the mixture out onto a lined baking sheet, to make a rectangle shape around 1 1/2cm thick. Place in the fridge to chill.
  4. Heat a saucepan of water until it’s boiling, then reduce the heat so that it’s gently bubbling away. Break the chocolate into squares and place in a heat proof bowl. Place the bowl over the saucepan until the chocolate has melted.
  5. Pour the melted chocolate over the peanut base, add coconut chips, or chopped nuts or anything You want to decorate with.
  6. Return to the fridge for the chocolate to set.
  7. Once the chocolate has set, cut into slices. 

And that’s it for this month! 

by Ella Easton For more recipes, visit her blog at www.rabbityfood.blogspot.co.uk