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<\/figure><\/div>\n\n\n\nNot only is Fearne passionate about healthy, fresh ingredients, she’s also a busy mum juggling the work-life balance; while being refreshingly authentic and honest about it! Plus, she\u2019s an advocate of living mindfully; combining extensive charity work with an eco-conscious, planet positive vision and practicing yoga and running to give her much needed headspace. That\u2019s our kind of living. <\/p>\n\n\n\n
A recipe collaboration with Fearne was a no-brainer. Each week throughout October you can try a different vegan recipe<\/a> straight from her book, delivered to your door in a Mindful Chef recipe box<\/a>. Check out what you could be cooking up below.<\/p>\n\n\n\n Nutty cannellini beans are the stars of this gratin. Fennel adds hints of liquorice, while cumin, coriander and paprika add a piquant kick.<\/p>\n\n\n\n Order at mindfulchef.com from October 3rd<\/em><\/p>\n\n\n\n The perfect Autumnal dish; this convenient one-pot is warming and robust. Kidney beans and sweet potato bulk it out perfectly and take on a deep, fiery flavour thanks to smoked paprika and harissa paste. <\/p>\n\n\n\n Order at mindfulchef.com from October 10th<\/em><\/p>\n\n\n\n Tofu lends itself well to the rich umami hit in this sweet and sticky miso dressing. It\u2019s pan fried until light golden and crisp, then served on a bed of brown rice noodles with ginger and tamari tenderstem. <\/p>\n\n\n\n Order at mindfulchef.com from October 17th<\/em><\/p>\n\n\n\n Red lentils form the base of this comforting dahl. A staple in Indian dishes, they have the sweetest flavour of all the colours of this fibre-rich legume. These are infused with aromatic spices and simmered in tomatoes and creamy coconut milk. <\/p>\n\n\n\n Order at mindfulchef.com from October 24th<\/em><\/p>\n\n\n\n Fearne’s recipes are available On the menu<\/a> from October 3rd-October 30th 2019. Get \u00a310 off your first two Mindful Chef recipe boxes provide you with the tools to cook delicious nutritious meals, in under 30 minutes. Each box contains recipe<\/a> instructions, pre-portioned ingredients and fresh Week 1: Fearne Cotton’s Fennel, tomato and bean gratin<\/a><\/h3>\n\n\n\n
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<\/figure><\/li><\/ul><\/figure>\n\n\n\nWeek 2: Fearne Cotton’s <\/strong>spicy bean ste<\/strong>w<\/a><\/h3>\n\n\n\n
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<\/figure><\/li><\/ul><\/figure>\n\n\n\nWeek 3: Fearne Cotton’s ginger miso tofu with tenderstem<\/a><\/strong><\/h3>\n\n\n\n
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<\/figure><\/li><\/ul><\/figure>\n\n\n\nWeek 4: Fearne Cotton’s dahl with brown rice<\/a><\/strong><\/h3>\n\n\n\n
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