A spinach or kale salad is low in calories and high in nutrients..


A spinach or kale salad is low in calories and high in nutrients, but it can leave you wanting more. To make it more filling, top it with

. Bonus: Avocado also helps your body absorb more of the veggies’ disease-fighting antioxidants. wb.md/2KrOsCX

Tomato Sauce with Onion and Butter

Screenshot_2020-05-07 Tomato Sauce with Onion and Butter(2)

0 Ratings
Photo and Styling by Julia Gartland
Active Time
Total Time
55 MIN
Serves : 6

This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.

How to Make It


Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta. Serve with grated Parmesan.


May be frozen when done. Discard the onion before freezing.

Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.


Flahavan’s Oaty Banana Bread


Oaty Banana Bread

This one’s more like banana cake… ssshh!

Serves 16|Takes 1 hour


65g Flahavan’s Jumbo Oats
100g Flahavan’s Porridge Oats
130g Whole Wheat Flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of sea salt
4 medium very ripe bananas, mashed
300ml honey
300ml maple syrup
60g unsalted butter, melted
60ml oat milk
100g low fat Greek yogurt
2 large eggs
1 teaspoon vanilla extract


Preheat the oven to 170ºC fan bake. Spread 50g of Flahavan’s Organic Jumbo Oats and 100g of Flahavan’s Organic Porridge Oats in a single layer on a baking tray lined with baking paper and place in the oven.
Toast the oats for 8-10 minutes, until very light golden, mixing once half way through. Remove from the oven and set aside to cool.
Using baking paper, line two 20 x 6cm loaf tins leaving two sides overhanging slightly. Lightly mist with non-stick spray.
In a bowl, mix together all the dry ingredients, then stir in the toasted oats and set aside.
Mash the bananas with a fork in a large mixing bowl, then whisk in the wet ingredients, adding the eggs and vanilla extract last – the batter will have a very wet consistency at this stage.
Add the dry ingredients to the wet mixture. Slowly and gently stir the mixture with a wooden spoon until thoroughly combined. Pour the batter evenly into the 2 prepared loaf tins, leaving 1cm at the top. Sprinkle the banana bread mix with the remaining oats for decoration.
Bake for 25 minutes, then loosely cover the tins with foil and return to the oven for a further 25 mins. Once cooked, remove from the oven and leave to cool in the loaf tins for an hour before transferring to a dish and serving.