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How to hit your weekly plant quota…

Wondering how you might ever reach 30+ different plants in a week? Well, we’ve teamed up with our friends at Mr Organic to inspire you to create more plant-rich recipes. Read on for tips to help you get started and tricks on how to bag some extra Plant Points along the way...

What are Plant Points?

The start of the year has always been the perfect time to incorporate more plants into your diet, with health being particularly high on the agenda for many. In recent years, there has been a growing focus on gut health and the benefits of eating ‘30 plants a week’ to support overall wellness, including your gut microbiome. Historically, we have been encouraged to eat five portions of fruits and vegetables daily as part of a healthier lifestyle.

Plant Points take this idea further by including not just fruits and vegetables, but also whole foods, herbs, spices and everything in-between. By focussing on variety rather than just quantity, Plant Points provide a simple and effective way to ensure your diet is packed with nutrients and flavour. To put it simply, think of Plant Points as levelling up your 5-a-day. Here are some tips on how to boost yours…

Hacks for ‘winning’ Plant Points

1. Become a flexitarian

Take the pressure off going fully plant-based and make small switches to incorporate more plants into your diet. Is your family a fan of classics like cottage pie or lasagne? Why not switch out half the meat for pulses or ‘hide’ a whole load of extra veggies in the sauce like writer and chef Melissa Thompson does in her ‘Hidden Veg Ragu’ here. The food processor will make light work of the prep and the wide range of Mr Organics beans and pulses are a store cupboard staple.

2. Cheers to your good health!

Don’t forget drinks when it comes to upping your plant points. Whether it’s homemade nut milks and nutrient-rich smoothies blitzed up in the blender or vitamin-packed juices fresh from Juice Expert - drinks are a great way to increase your plant intake across the week. Food for thought: try to incorporate veggies to avoid overloading on too much fruit which can get sugary.

3. All the gear…

Whether it’s a food processor for speeding up your food prep or a Cook Expert for soups and steaming at the touch of a button - quality tools can really help make maxing out your plant intake quicker and more convenient. They can also bring fun and variety to your meals - like the Gelato Expert for the best homemade sorbets and granitas or the Spiral Expert (food processor accessory) for getting creative with your veg.

4.Sweeten the deal

If you’re a fan of desserts and sweet treats, remember these are still great opportunities for nabbing some extra Plant Points. From these indulgent energy balls courtesy of Emma Hollingsworth to the viral silken tofu chocolate mousse - you can have your carrot (!) and eat it too. What’s more, you might be surprised to hear that natural sweeteners like maple syrup actually count to your 30-plants per week tally too.

5. Let’s hear it for the legumes

Great for diversifying your plant intake, legumes are a brilliantly low-cost way of not only upping your protein intake but also adding to your Plant Point tally. Brilliant for incorporating into soups, sauces and dips - you can even get creative and incorporate them in your baking, like this brilliant lentil bread by creator Flo Baldini.

Let’s Get Cooking!

Whether you have 15 minutes to spare or are in the mood for a scratch-cooked meal, we’ve got you covered. Get inspired with these 3 plant-rich recipes designed to help you add more variety to your diet…

1. Sticky Glazed Charred Aubergine with Sumac bean whip

The (not-so-secret) key to this recipe lies in the layers of irresistible plant-based goodness. It starts with a creamy bean whip, packed with protein, fibre, and fragrant seasoning. Topped with juicy, charred aubergines and lentils coated in a rich, tomato glaze. Finally, it’s all brought together with tangy pickled onions, fresh herbs, crunchy seeds, and a dusting of aromatic spices.

Plants points: 10
Time: 45 mins
Magimix Hack: Use the slicing disc to prep your pickled onions - perfect results at the touch of a button.
Linked Featured Product: Mr Organic Butter Beans, Lentils, and the Magimix 4200XL Food Processor.

Sticky Glazed Charred Aubergines with Sumac Bean Whip

Ingredients:
1 red onion
3 tbsp red wine vinegar
5 tbsp Mr Organic Extra Virgin Olive Oil
2 cloves garlic, minced
1 tsp paprika
1 tsp cumin
1/2 tsp dried chilli flakes
1 tbsp tomato puree
1 tbsp balsamic vinegar
1 tin Mr Organic Chopped tomatoes
1 jar Mr Organic Green Lentils
1 aubergine, sliced into rings
1 jar Mr Organic Cannellini Beans
Juice 1/2 lemon
1 tsp sumac
Salt & pepper
Mixed seeds, to garnish
Fresh parsley, to garnish

Steps

1.Start by slicing the onion using the slicing attachment in the Magimix 4200XL Food Processor. Place the sliced onions in a bowl with a good pinch of salt and pour over the red wine vinegar. Toss well and set aside in the fridge.

2.Make the Saucy Lentils by heating 2 tbsp of extra virgin olive oil in a pan. Add in the minced garlic and fry off, before adding in the paprika, cumin and chilli flakes. Fry off the spices, then add in the tomato puree and balsamic, and cook to reduce. Pour in the tinned tomatoes, drain and add in the green lentils, season well with salt and pepper and simmer on low-medium heat for 20 minutes.

3.In a separate pan, heat 3 tbsp of extra virgin olive oil, then add in the sliced aubergines (you may have to do this in batches). Fry the aubergine off until golden and slightly caramelised on both sides.

4.While the last batch of aubergines are frying, make the Whipped Sumac Beans by draining off the jar of cannellini beans, then add them into the Magimix food processor along with the lemon juice, sumac and a good pinch of salt. Blend well until smooth and creamy.

5.Spread the Whipped Sumac Beans out onto a serving plate as a base, then layer on some of the aubergines, top with the Saucy Lentils and add the remaining aubergine on top. Spoon on the pickled red onions, sprinkle over a little more sumac, mixed seeds and fresh parsley to garnish - enjoy!

2. Romesco Chickpeas With Smoky Charred Leeks

Trust us when we say this dish is bursting with flavour! Featuring a rustic Romesco sauce made with roasted red peppers and sun-dried tomatoes, it’s the perfect plant-rich base for Mr Organic Chickpeas. Add delicious in-season smoky charred leeks, top with fresh basil, and you’ve got a truly irresistible creation! This recipe is also wonderfully versatile—swap out the leeks for your favourite vegetables or sprinkle on a fibre rich seed mix for an extra boost of goodness. Enjoy!

Plant points: 6
Time: 45 mins
Magimix Hack/Tip: Maximise on the food pro’s versatility with nuts chopped in seconds and the romesco sauce blitzed to perfection. Use the ‘pulse’ button for total control in getting the consistency just as you like it.
Link Features: Mr Organic Chickpeas & Magimix 4200XL Processor

Romesco Chickpeas with Smoky Charred Leeks

Ingredients:

1/4 cup Mr Organic Extra Virgin Olive Oil

250g jarred roasted red peppers, drained

6 jarred sun-dried tomatoes

1/4 cup ground almonds

1 red chilli, finely chopped

2 tsp smoked paprika

1 tsp sea salt

3 leeks

3 tbsp Mr Organic Extra Virgin Olive Oil

3 cloves garlic

1 1/2 cans Mr Organic Chickpeas

Handful fresh basil, to garnish

Steps

1.Make the Romesco sauce by adding the olive oil, roasted red peppers, sun-dried tomatoes, ground almonds, red chilli, smoked paprika and sea salt to a blender. Blend until well combined, smooth and creamy.

2.Peel the outer later off the leeks, wash well and trim the tops only. Heat 3 tablespoons of olive oil in a large, flat pan and place the leeks in once hot. Cook on a medium heat, turning occasionally until golden brown, caramelised and slightly charred on all sides.

3.Once nicely caramelised, place the leeks under the warmer to keep hot.

4.Finely grate the garlic using a microplane grater into the pan with the remaining oil and fry it off.

5.Pour in 100ml of hot water or vegetable stock to deglaze the pan which will also help to loosen the sauce.

6.Add in the Romesco sauce and stir well until thinned out slightly.

7.Drain the chickpeas and scatter over the top of the Romesco sauce base. Remove the leeks from the warmer and place them on top of the chickpeas.

8.Garnish with fresh basil and enjoy!

3. Zesty Butter Bean & Artichoke Whip

This delicious white bean dip celebrates Mr Organic’s newly awarded Great Taste product range and comes together in just 15 minutes. It’s all about simplicity and using flavourful, quality organic ingredients to create a dip that’s quick and easy to whip up. Mr Organic’s Butter Beans contain 7.8g of fibre and 7.9g of protein per 100g, making them a nutritious choice to incorporate into your weekly food shop. This recipe is easy to adapt to match your taste, experiment with flavour variations, and try different garnishes. It’s a fantastic foundation for plant-based goodness that’s as versatile as it is delicious.

Plant Points: 4
Time: 15 minutes
Magimix Hack/Tip: Blitz up a batch and refrigerate / freeze for later - the Magimix food pro offers max capacity, perfect for feeding a crowd or filling the freezer.

Link Features: Mr Organic Butter Beans & Magimix 4200XL Processor

Zesty Butter Bean & Artichoke Whip

Ingredients:
1 can Mr Organic Butter Beans
1 jar Mr Organic Grilled Artichokes with herbs & spices in oil
2 tbsp Mr Organic Extra Virgin Olive Oil
2 tbsp Mr Organic Organic Sicilian Lemon Juice
Pinch flaky sea salt
Fresh parsley, chopped, to garnish
Mr Organic Italian Organic Hand Rolled Grissini Breadsticks with Olives
Mr Organic Italian Organic Hand Stretched Linguette Flatbreads with Rosemary

Steps

1.Drain the water from the can of butter beans then add them into a food processor. Take 6 pieces of grilled artichokes from the jar and add to the food processor along with the olive oil, lemon juice and salt. Blend to combine until smooth, thick and creamy.

2.Spread the creamy Butter Bean, Lemon & Grilled Artichoke Dip on a serving plate, then garnish it with the remaining grilled artichoke and fresh parsley. Drizzle over a little of the grilled artichoke herb oil to finish.

3.Serve with the Grissini Breadsticks with Olives and Flatbreads with Rosemary for dipping and enjoy!

To make things easier in your journey to incorporating more plants, Mr Organic has rebranded their packaging with a new fresh look, including Plant Points. Each of their 130 Italian organic, plant-based products now display Plant Points on-pack, making it simpler than ever for you to track your plant-based intake and reach the goal of eating 30 plants a week. Before you grab a fork and dive in, don’t forget to enter our competition in collaboration with Mr Organic: you could WIN a Magimix 4200XL food processor along with £100 worth of Mr Organic products. Head over to Instagram to enter now…