Lee Holmes | Contributors - Nourish plant-based living

Lee Holmes

Lee Holmes
Lee is a wholefoods chef, a holistic food and nutrition coach with an Advanced Certificate in Food and Nutrition, and is also currently studying an Advanced Diploma of Integrative Nutritional Therapeutics. She has authored numerous books on gut health and wellbeing, the most recent being Supercharge Your Life.

Articles by Lee Holmes

View ›
Recipe

Prebiotic tray bake with tahini drizzle

This prebiotic bake is pimped up with a tangy garlic tahini drizzle. The vegetables all cook at different speeds, so some are crunchier than...

- Lee Holmes

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Dr Will Bulsiewicz View ›
Recipe
Tempeh bacon BLTA from The Fibre Fuelled Cookbook

Made with fermented whole soybeans, tempeh is packed with protein, prebiotic fibre and isoflavones known to have metabolic and hormonal benefits....

Dr Will Bulsiewicz
Raya Higgs View ›
Recipe
Tempura veggies with wasabi dust

Japanese tempura is the best – crispy and crunchy, and definitely not oily. The wasabi dust gives this beautiful dish a nice little kick.

Raya Higgs
Anthea Cheng View ›
Recipe
Pumpkin chai doughnuts

There’s nothing quite like a freshly-baked homemade doughnut, and these delicate chai-spiced delights made with spelt flour and pumpkin puree...

Anthea Cheng

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine

Prebiotic tray bake with tahini drizzle

Lee Holmes

This prebiotic bake is pimped up with a tangy garlic tahini drizzle. The vegetables all cook at different speeds, so some are crunchier than others, which adds to the beauty of this dish.

dinnerlunchside dish

Ingredients

GARLIC TAHINI DRIZZLE

Method

  1. Preheat the oven to 200°C. Line a large roasting pan with baking paper.
  2. To prepare the artichokes, scrub them well, but don’t peel them unless the skin seems too rough. Cut in half lengthways and immediately rub the cut surface with the cut surface of the lemon, to stop it browning.
  3. Place all the vegetables, except the jicama and asparagus, in a single layer in the roasting pan. You don’t want to crowd the vegetables, or they won’t roast and crisp up, so use another lined roasting pan if necessary. Drizzle with the olive oil and rub to coat well.
  4. Bake for 25 minutes, turning the vegetables once.
  5. Add the jicama and asparagus and roast for a further 10 minutes, or until the asparagus is just cooked and all the vegetables are golden around the edges.
  6. Meanwhile, to make the garlic tahini drizzle, mash the garlic and salt to a puree, using a mortar and pestle. Transfer to a bowl and whisk in the tahini. Add the lemon juice and a little bit of the water, whisking continuously, adding a little more water each time until the sauce reaches the consistency of thick cream or runny yoghurt. Taste and adjust the seasoning.
  7. Serve the roasted vegetables with the garlic tahini drizzle.

TIP: Tahini is a paste made from lightly toasted sesame seeds. It tends to separate on sitting, especially if kept in fridge. You can bring the tahini back together by leaving the jar upside down for 15 minutes, then giving it a quick stir with a clean spoon.

Lee Holmes
Lee Holmes

Lee is a wholefoods chef, a holistic food and nutrition coach with an Advanced Certificate in Food and Nutrition, and is also currently studying an Advanced Diploma of Integrative Nutritional Therapeutics.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor
Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs
Anya Lily and Jade Sarkhel View ›
Recipe
Not-avo toast

Smashed avocado on toast is perhaps the most popular breakfast or brunch item out there, and as much as we love the mighty avo, it generally has...

Anya Lily and Jade Sarkhel

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
YOUR INPUT