Inject some colour into your diet this month as we celebrate simple, seasonal ingredients, and eating more whole plant foods. These vitamin boosting recipes are not only great for your overall immunity but they’ll help with energy, sleep and stress levels too.



•​​ 2 x Sweet Potato
•​​ 1 Large Bunch Basil
•​​ 1 Clove of Garlic, crushed
•​​ 50g Parmesan, grated
•​​ 2 x Lemons, zest and juice
•​​ 50g Toasted Pine Nuts
•​​ 3 tbsp Olive oil
•​​ Handful of Kale or Mixed Salad Leaves

Heat your oven to 160C fan/180C.

Cut each sweet potato in half lengthways and then slice down ¾ of the way at about 1cm intervals. Place on a baking tray and rub all over with olive oil and sea salt.

Cook for 35-40 minutes, or until they are cooked through but holding shape.

While the potatoes are cooking, make the zero waste pesto.

In a small blender, combine the toasted pine nuts, basil, parmesan and 1 lemon zest and juice. Drizzle in the olive oil as you blitz. Make sure you use all the basil stalk.

Very thinly slice the kale and dress in a bowl with zest and juice of the other lemon, a drizzle of oil and a little sea salt.

When the potatoes are cooked, remove from the oven and allow to cool for a few minutes before serving with the pesto and kale salad.

(Tip for zero waste pesto – you can use other soft herbs alongside some basil, leftover rocket adds a peppery punch, pinenuts can be replaced for nuts you already have in your cupboard, parmesan can be replaced by pecorino or Italian hard cheese)

Recipe by Alex Head @ Social Pantry
Photography by Maya Forcione @Maya Forcione