. This helps regulate your digestion and keep blood sugar levels steady, so you are full of energy all day.This recipe appeared in the March 2012 edition of the magazine. Many thanks to The Food Hospital Book for supplying this recipe.

for 4-5 minutes until golden, add the cumin and cook for 1 minute. 2 Place in a food processor with the chickpeas, coriander, 2 tbsp oil and seasoning and mix to a coarse purée.  Stir in the oats, divide into 16 and mould into balls.3 Heat the remaining

syrup2 eggs60ml coffee1 tsp vanilla1 Preheat the oven to 180C. In a food processor, blend the apple sauce and beans. In a bowl, whisk the flour, cocoa, baking powder and salt. 2 Using an electric mixer, whisk the agave syrup and eggs until light

in advance. Simply reheat with a couple of minutes in the microwave for a fast, filling and guilt-free lunch.Serves: 12 burgersPreparation: 40 mins2 x 400g tin of chickpeas1 small onion2 garlic cloves1 tbsp cumin seeds1 tbsp Al'Fez harissa paste1/2 pack fresh

. Drain the chickpeas and whiz them in a food processor with all the other main ingredients, until very finely chopped but not puréed.2. Using a wet hand, shape the mixture into 16 balls, then flatten slightly into patties.3. Oil the roasting tin

to protect against cancer and signs of ageing, says the Journal of Food and Science Nutrition.Many thanks to pinkladyapples.co.uk for providing this recipe, which was printed in the June 2011 edition of Runner's World magazine.

Food writer Pam Anderson suggests serving these spuds with roasted chicken to create a carb-and-protein packed recovery meal.Serves: 6 3 large potatoes, washed, dried, and pricked all over with a fork1/2 tsp olive oil, plus 3 tbso olive oil1/2 tsp