Dr Pippa Gibson (2025)

09/10/2023

It’s nearly the end of British fig season, so here’s my Sourdough Caramelised Onion, Fig & Roquefort Pizza 🍕

It’s the perfect balance of salty sweetness whilst still providing 2 of your 5-a-day and over 20% of your daily fibre goals 🙌🏼

I’ve also kept the salt in check by using half Roquefort and half buffalo mozzarella as blue cheeses can be very high in salt - in some cases it can be 6 times higher when comparing against mozzarella 🧂

I hope you enjoy this recipe as much as we did! The full recipe is available through the link in my bio 💜

01/02/2023

A roundup of my Veganuary 2023 recipes

I hope you enjoyed seeing (and hopefully trying) some of the specially created vegan recipes over the past month.

A final recap of some of the nutrients you may need to be aware of and how to utilise them in these recipes and beyond.

Omega-3
✅ swap almonds for walnuts
✅ chia seeds and linseeds
✅ use rapeseed oil for cooking
✅ soya products can also be a source of omega-3 fats
⛔️ limit pumpkin seeds to 30g/day as this can interfere with the conversion rate for plant-based sources of omega-3

Iodine
✅ check your dairy-free alternative is fortified with iodine
⛔️ seaweed can be a really rich source of iodine, but it is not recommended more that once a week by the British Dietetic Association as it can provide excessive amounts of iodine

Calcium
✅ calcium set tofu
✅ some green leafy veg are also a good source of calcium, and can benefit from boiling rather than steaming to help reduce oxalates which reduce calcium absorption
✅ seeds such as sesame and nuts such as almonds
✅ lots of beans, peas an lentils can contain calcium
✅ fortified foods e.g. dairy alternatives

Iron
✅ beans and pulses
✅ lots of veg including dark green leafy veg
✅ dried fruits such as apricots and figs
✅ cereals and cereal products including those that are fortified
✅ some seeds and nuts
⛔️ avoid teas and coffees with iron containing foods as this can inhibit absorption. Aim to leave at least 30 minutes between eating and drinking (the longer the better up to 2 hours)

Vitamin D
✅ fortified foods e.g. dairy alternatives, cereals
✅ UVB exposed mushrooms
✅ consider supplementation during autumn and winter months

Vitamin B12
✅ fortified foods e.g. nutritional yeast, dairy alternatives, breakfast cereals, marmite
✅ aim for B12 throughout the day to improve absorption

There are plenty of other plant based recipes available on my website where you can swap out ingredients to help boost your intakes. I hope you enjoy making them 💗

09/12/2022

Thinking of including more plant-based foods this Christmas? From a delicious centrepiece Wellington, to gravy, to perfect roast potatoes and even some sweet treats we’ve got you covered in the latest blog. I’ve teamed up with .dietitian to share some of our favourite festive recipes to help you celebrate🎄

I hope you enjoy these recipes as much as we do! For the full blog, or to watch how to make my Festive Vegan Wellington visit

25/10/2022

Happy World Pasta Day! 🍝

My favourite food to make, photograph and eat ❤️ So much so I couldn’t quite decide which photograph of my Roasted Red Pasta Sauce to share with you!

This easy to make pasta sauce is loaded with over a quarter of your daily fibre requirements as well as providing 20g of protein! Easily adaptable to a fully plant-based diet by using a parmesan alternative 🌱

Serves 4

Ingredients🛒
🍅600g tomatoes, roughly chopped
🍅3 cloves garlic, left in their skins
🍅1 red pepper, cut into quarters, seeds removed
🍅1 large red onion, cut into quarters
🍅3 tbsp extra virgin olive oil
🍅100g red lentils
🍅300ml water

To serve
🍅300g pasta
🍅Parmesan
🍅Fresh basil

Method
1️⃣Preheat the oven to 160°C fan/180°C convection
2️⃣In a large baking tray add the tomatoes, peppers, garlic, onion and oil. Mix and roast for 1 hour.
3️⃣Meanwhile, in a saucepan add the red lentils and 300ml water. Bring to a boil and simmer for 20 minutes till soft.
4️⃣Once the vegetables are cooked through, remove the skin from the garlic and transfer everything to a high-speed blender with the cooked lentils and their cooking water. Blend till smooth, seasoning to taste.
5️⃣Stir through freshly cooked pasta, using a little reserved pasta water to let the sauce down to your desired consistency.
6️⃣Serve topped with parmesan and fresh basil.

Enjoy!

17/10/2022

Vitamin D enriched Mushroom Pate 🍄

A really delicious way of eating a lot of mushrooms in one go. Stick your mushrooms outside in the midday sun and they will naturally make vitamin D.

Cooking mushrooms can reduce the vitamin D content, but a slightly lower roasting temperature means that they will retain the majority of the vitamin D2 created when bathing in sunlight ☀️

Any leftovers can be frozen for use at a later date ❄️

Recipe in the link in my bio ❤️

01/10/2022

Vitamin D

It’s that time of the year where we need to look at other ways of getting this vitamin now that we no longer make it from skin exposure to sunlight ☀️

Could mushrooms be the answer? Many studies have demonstrated that mushrooms can produce vitamin D2 even after they have been harvested. So why not let your mushrooms do a little bit of sunbathing in the midday sun to help top up your vitamin D levels.

For more information click the link in my bio 🍄

🌟 UK recommendation is set at 10mcg/day 🌟

01/09/2022

Sourdough September 🥖

As you all know I love sourdough, and I also hate food waste. So here is my super easy recipe to turn any bread (doesn’t necessarily have to be sourdough) that’s gone a little bit stale into the most delicious croutons ready to jazz up any dish!

Roughly speaking, I simply mix 100g cubed bread with 1 garlic clove (minced), 1 sprig of rosemary (roughly chopped), and 1 tbsp extra virgin olive oil. Pop them on a baking tray in the oven at 150°C fan for 25-30 minutes and you’ll have crunchy deliciousness 😋

Any leftover croutons can be stored in an airtight container for a few weeks, if they last that long…!

11/07/2022

Broad Bean & Mint Hummus 🌿

Broad beans are in season right now (from late June to mid September to be precise), but does anyone else sit on the fence when it comes to eating broad beans? Do the little papery jackets put you off eating them? Well, what if I told you that the little coats accumulate phenolic compounds (good plant chemicals)? Or that approximately half of the dietary fibre* of broad beans is found in the seed coat? Fancy eating the whole bean now?

Don’t worry, I’ve got you covered. This is a really delicious way of eating broad beans without the faff of depodding each bean, meaning it’s less time consuming, less food waste and all of the goodness the bean can offer!

Not broad bean season? You can 100% use frozen broad beans should you have the craving for this hummus again! ❄️

Each serving of my Broad Bean & Mint Hummus will provide you with:
💚6% of your daily fibre recommendation
💚34% of your daily Vitamin C requirements
💚25% of your daily requirement of B Vitamins 5 & 9 (pantothenic acid & folate) requirements
💚Naturally vegan

Bon appetite!

*study based on dried broad beans

02/05/2022

Bank holiday weekend brunch vibes 💚

Full recipe: https://drpippa.co.uk/2022/05/02/griddled-asparagus-poached-egg/

Reel: https://www.instagram.com/p/CdDFZAcIfwW/

30/01/2022

🫑 Roasted Tofu & Mediterranean Vegetables 🍆

You guys loved this when I shared it with you on my stories last week, so here it is. It’s the perfect recipe to have in your rotation, is naturally vegan and completely flexible to whatever you have available. It’s also great for sharing with your little ones (for very young babies you will need to remove the skins of the veg once cooked) as tofu is naturally low in salt.

Each serving is packed with 16g of plant-based protein, 25% of your fibre requirements, and up to 100% of your calcium requirements (dependant on the tofu you use), and that’s before you’ve added your carbohydrate base to the dish 🤗

Great alternative vegetables include mushrooms, onions, fennel or tomatoes 🍅

If you don’t have tofu, or aren’t vegan you could use halloumi (watch out for the salt content for babies) or serve the roasted veg with beans, lentils, chickpeas or hummus 💛

Still deciding what to serve it with? I’ve served it with a lemon and herb cous cous, as well as my kale pesto pasta, but the list is endless! 🥬 🍋

Recipe link in bio 💖

17/01/2022

Yellow Split Pea Falafels 🧆

These little patties are cooked in the oven, so there’s no falafel of having to get the deep fryer out! I also think it makes it easier, and therefore more appealing, to make.

Best served warm, you could pair them with my hummus (see my previous post for the recipe) to make a delicious wrap. Swipe ➡️ for some foodspiration 🫓

These plant-powered patties are packed with plenty of nutrients with each serving providing:
🥙 13g plant protein
🥙 18% of your fibre recommendations
🥙 28+%* of your iron requirements
🥙 10% of your calcium recommendation
🥙 20+%* of your zinc requirements

Make a large batch (fridge for 3 days or freeze for 3 months) and refresh them in the oven as and when you need them 💛

*dependant on age and s*x

04/01/2022

Trying this year? Or perhaps you’re already following a plant-based diet? I’ve written my top tips for vegan eating for along with sharing my delicious yet simple hummus recipe.

This recipe is perfect as a mid-afternoon snack, or use it as part of a larger meal regardless of if you are following Veganuary or not 🥙🧆

Each serving will provide you with:
✅ 8% of your daily requirements of calcium
✅ 9%+ of your daily reference intake of iron
✅ 6% fibre recommendations (and that without any delicious vegetables to dip into it!)

How do you like eating your hummus? 🥕

Dr Pippa Gibson