A plant based dinner with Clean Geeg

You can save the world everyday by reducing your water footprint, and the first point of call is changing what you eat and incorporating more local and seasonal veggies. You can read in my recent post about how 2/3rds to 70% of our water use comes from the food we eat each day.

So on this note, I thought it about time to spread another passion of mine: cooking! And who else better to do it with than my old friend Clean Geeg (@cleangeeg) who is a serious foodie. Much of our friendship was bonded over food in some shape or form. As a result of the success of her Instagram @Cleangeeg (I’d give it a follow for some cooking inspo), she got sent an Odd Box

Odd Box are London’s first wonky veg box delivery that are fighting food waste and the ridiculous food standards set within this country. It is a brilliant concept as 25% of the world’s fresh water supply is used to produce the food that is never eaten. 

Many of the vegetables were British grown, which shortens the farm to fork distance, whilst others such as the passion fruit had flown further. Eating a plant based diet is one of the best ways to reduce your water footprint – estimates suggest you can reduce it between 25% to 55% (although studies vary).

Inside the Odd box this week:

-      Red Kale

-      Potatoes

-      Carrots

-      Rocket

-      Spring Onion 

-      Chilli

-      Cauliflower

-      Passion Fruit 

-      Nectarines

-      Apples

-      Clementines


Potato & Carrot Fritters with Kale & Cauliflower Salad and Rocket Humous.

Serves 3-4

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Kale and Cauliflower salad

One head of kale


One head of Cauliflower

18 tomatoes

Olive oil

1 teaspoon of turmeric

  1. Chop up the cauliflower and place in a roasting tray. Cover with turmeric and olive oil.

  2. Place in the oven at 180 degrees C for 25 minutes.

  3. Cut the kale into smaller leavers and place on a baking tray with some olive oil to be placed in the oven in the final 10 minutes.

  4. Cut up some tomatoes and place in the bowl with the kale and Cauliflower.

  5. Drizzle with olive oil and toss.

Potato & Carrot Fritters

4 potatoes


6 carrots

2 chillis

4 spring onions

1 teaspoon of cumin



Olive oil


  1. Grate the carrot and potato into a bowl

  2. Wring the carrot and potato with a muslin to get rid of any excess water

  3. Cut up some chillis and spring onions and place in the bowl with carrot and potato.

  4. Add in some cumin, salt and pepper.

  5. Use your hands and make them in to patties.

  6. Heat up some oil.

  7. Place the fritters in the pan and cook for 2-3 minutes each side.

  8. Serve with lime.

Rocket Humous

1 can of chickpeas


One bag of rocket

2 cloves of garlic

1 lime




  1. Drain the chickpeas and wash under a tap

  2. Place the chickpeas in a blender with the rocket, garlic, lime and salt and pepper.

  3. Remove and serve with coriander.

 Serve all three together for a tasty dinner!

Apple & Blackberry Crumble


4 apples

200 g of blackberries

200 g of oats

150 g of mixed seeds

2 tbsp of cinnamon

Olive oil

  1. Peel the apples and cut into chunks and place in a saucepan with some cinnamon and hot water. Place a lid on and stew for 4 minutes.

  2. Place the blackberries in the pan with the apples and continue cooking for 3 minutes

  3. In the meantime, put the oats, seeds, cinnamon and oil into a bowl and mix.

  4. Remove the fruit from the stove and place in the bottom of a dish. Layer the oat mix on top.

  5. Put the crumble in the oven when you sit down to eat (20 - 30 mins).

  6. Remove from the oven and serve with coconut yoghurt.


If you use the code CLEANGEBOX to get 50% off at the odd box checkout and see what you can make.

Happy cooking and saving the world!