Category Archives: Recipes

Turmeric Paste

Turmeric is so good for you. It is anti-cancer. This paste is so easy to make. If you have it on its own it will not taste that great, but you can put it into your smoothies, almond milk, porridge and curries. I even put it on my oven baked fish.

Ingredients

I/2 cup of organic ground turmeric

1 cup of water (you may need more)

1 1/2 teaspoon of black pepper

1 teaspoon of ground ginger

70 ml of coconut oil

Method

Place the turmeric  and water in a pot on medium heat and stir until it becomes a paste. This should take about 8 minutes. It should not be too watery so if it is add more turmeric and if it is too dry add more water.

Once the paste is ready let it cool a little and when still warm add the black pepper, coconut oil and ground ginger and mix well together.

Once it has cooled place in a glass jar and store it in fridge. It can be stored for up to 2 weeks. Enjoy.

 

 

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Lamb Stew with Vegetables

Stews just like soups are perfect meals for the freezing cold weather and you can pretty much add whatever vegetables you like. You can use other meat like beef or chicken. Please make sure that the meat you use is organic as non organic meat is injected with antibiotics and hormones.

Ingredients

500 grams of  stewing lamb diced

300 grams of potatoes peeled and chopped

2 medium onions finely chopped

2 carrots chopped

2 celery sticks chopped

1/2 cup of frozen peas

A generous amount of extra virgin olive oil

1 tablespoon of tomato paste

500ml of meat stock

1 cup of water

1 garlic clove finely chopped

1/2 glass of organic red wine

1 bay leaf

1 small sprig fresh rosemary

Chili flakes

Himalayan salt and ground black pepper

1/2 teaspoon of ground turmeric

Method

Season the lamb with salt and pepper and sauté in olive oil over medium heat.  Add the onion, garlic, celery and carrots and sauté for 10 minutes adding the tomato paste, chili flakes, turmeric and the red wine.  Then add the bay leaf, rosemary, broth and water. Bring to a boil, then bring to a simmer and give it a good stir then put the lid on. Cook for 1 hour keeping an eye on it stirring it occasionally.  After one hour add the potatoes and cook for another 30-40 minutes. Keep tasting and season to your liking. Add the peas at the end before serving. If it looks dry add a little water.

 

Chicken Soup

I know it has been freezing cold back in the Uk so thought I would post a warming soup. This is a simple and easy soup to make and so delicious and healthy. Please make sure to use organic chicken as non organic meat is injected with hormones and antibiotics.

Ingredients

2 garlic cloves finely chopped

1/2 an onion finely chopped

2 chopped peeled carrots

1 small chopped sweet potato

1/2 teaspoon of ground turmeric

A generous amount of extra virgin olive oil

2 small chicken breasts (without the bone)

A handful of spinach

himalayan salt and pepper

4 cups of chicken stock

Method

Place a pan with the garlic, onion, olive oil on medium heat for a minute or two then add the chopped carrots and sweet potato and sauté for 7-10 minutes. If you prefer you can oven roast them for 20 minutes. Add salt and pepper to your liking.

The chicken you can roast in the oven, bear in mind that it will take longer to cook than the veggies so you can prepare the chicken the day before. It will take the chicken about 30-40 minutes to cook. Pre heat the oven to 200C and  place in an oven tray and sprinkle with olive oil, salt and pepper.

Heat the chicken stock in a pan and add the turmeric. Once the carrots and sweet potatoes are ready, you can put half in the blender with a cup of water, puree them and add them to the stock together with the other cooked vegetables. Shred the chicken breasts and place them in the chicken stock and cook for 15 minutes. Then add the spinach and once the spinach has wilted serve.

 

Gluten Free Pancakes

Everyone loves pancakes. These are simple, easy to make and healthy pancakes so you can have them without feeling guilty.

Ingredients

1 cup of gluten free flour – I used Doves flour and a small mug

2 teaspoons of gluten free powder

2 tablespoons of coconut sugar

1/2 teaspoon of himalayan salt

1 cup of rice or almond milk

2 tablespoons of melted and cooled coconut oil

1 tablespoon of vanilla extract

2 eggs

For the topping

Banana

strawberries

Melted dark chocolate – I used Green and Black’s

Maple syrup

Method

Start by putting the flour, salt, baking powder in a bowl and whisk making sure all the ingredients mix well together.

In a separate bowl mix the wet ingredients: eggs, coconut oil, almond milk, vanilla extract and sugar. Whisk the ingredients well and then combine them with the dry ingredients and mix.

Heat a pan over medium heat and using a spoon, spoon the batter onto the pan, Cook the pancakes until they are golden on both sides. Serve with the toppings and enjoy.

Creamy Strawberry Vegan Ice Cream

This is a deliciously creamy ice cream perfect for these last warm days of summer. Do not worry if you do not have an ice cream maker. I don’t have one and my ice creams still come out good. This is so easy, yummy and super healthy.

Ingredients

1 can of full fat coconut milk

2 cups of strawberries washed and tops removed

3-4 dates depending how sweet you like it. You do not have to use dates. You can use any healthy sweetener of your choice like maple syrup etc.

1/4 teaspoon of guar gum (This will make it creamier)

Blend all the ingredients in the blender until lovely and smooth. Taste it to see if it is sweet enough. Feel free to add more sweetener.  If you have an ice cream maker follow the  instructions. If you do not have an ice cream maker pour into a freezer safe bowl and place in the freezer.  Freeze for about 3 hours. To stop it from icing keep stirring it every 20 minutes. This is to keep it creamy for when you scoop it out. Once ready scoop, serve and enjoy!

6 Post Work Out Meals

It is so Important to fuel your body correctly when exerting. I see far too many women starve themselves and this is not healthy. When you have spent time doing rigorous exercise you release free radicals which damage the body making you age. It is therefore important that you nourish your body with plenty of antioxidants and nutrients. These six meals are healthy and simple to make.

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Steamed Broccoli and Baked Salmon

Ingredients

A handful of tender stem broccoli

1 salmon fillet

Season the salmon with olive oil, himalayan salt and pepper and place in a preheated oven at 180C and cook for about 20 minutes. Oven times will vary according to different ovens. While the salmon is cooking place the broccoli in the steamer and steam for 15 minutes. Serve on a plate drizzling them with olive oil and tamari and enjoy with the salmon.

 

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Lentil and Sweet Potato Salad

Ingredients

400g Lentils – organic tinned or you can soak them overnight

1 small sweet potato peeled and boiled

1 garlic clove chopped finely

2 spring onions chopped finely

10 cherry tomatoes

A handful of parsley

A handful of coriander

A tablespoon of mixed seeds (pumpkin, sunflower and sesame)

2 tablespoons of olive oil

1/2 a teaspoon of bouillon powder

ginger finely chopped

Salt and pepper to season

For the dressing

Olive oil and tamari

If using lentils that you have soaked overnight place in a pan of water with the bouillon powder on low heat and cook for 30 minutes. Once cooked you can sauté them. If you are using tinned lentils you can place them directly in the pan with the olive oil, garlic, spring onion, ginger and parsley. Add two tablespoons of water and sauté for 5 minutes. Once ready set to the side and allow to cool. Once cooled you can add the sweet potato cut into small pieces, cherry tomatoes, coriander and mixed seeds. You can eat this salad warm or cold. Add olive oil and tamari and enjoy.

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Quinoa Chocolate Pancakes

Ingredients

2 tablespoons of quinoa flour

1 tablespoon of raw cacao powder

1/2 banana

1\4 teaspoon of baking powder

2 eggs

1 teaspoon of chia seeds

100ml of water

1-2 teaspoons of sweetener of your choice ( I have mine without but depends how sweet you like your pancakes. You can use xylitol or raw honey)

For the topping

Strawberries, banana and raw cacao nibs

Mix dry and wet ingredients separately then combine together and whisk. Grease a non stick pan with some coconut oil and heat over medium heat. When using banana in your pancakes you want t keep them small otherwise they will end up all mushy. Place two pastry rings or egg rings in the middle of the pan and pour the batter in. Once bubbles start forming remove the rings and flip over. You should cook the pancakes for 2-3 minutes on each side. Serve with fruit of your choice, coconut chips and raw cacao nibs.

 

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Spirulina Smoothie

Ingredients

1 banana

1/2 avocado

2 dates

1 cup of almond milk

1 tablespoon of raw cacao powder

1 tablespoon of almond butter

1 heaped teaspoon of spirulina powder ( spirulina is a blue green algae rich in protein, B12, iron and magnesium)

For the topping:

Bee pollen

Strawberries

raw cacao nibs

Place all the smoothie ingredients in the blender and blend until lovely and smooth. You can add ice. Pour into a glass and add been pollen, strawberries and raw cacao nibs on top.

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Omelette with Sautéed Mushroom

2 organic eggs

A handful of parsley finely chopped

I punnet of champignon mushrooms finely chopped

Olive oil

Cayenne pepper

1 garlic cloves

Sautee’ the mushrooms in olive oil, garlic and cayenne pepper and set to the side. Grease a non stick pan and place on medium heat. Beat two organic eggs add salt and pepper and pour in the pan. Should take the omelette about 3 minutes to cook. Once cooked lift one side and flip it over. Serve with the mushrooms and sprinkle parsley on top.

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Quinoa with Sautéed Spinach and a Poached Egg

Ingredients

1 small cup of cooked quinoa

Spinach

1 organic egg

1 garlic clove

cayenne pepper

Himalayan salt

Sautee’ the spinach in olive oil, garlic and cayenne pepper or chilli peppers. Put a generous amount of spinach as they tend to shrink when cooked. To make the poached egg place a pot of water on medium heat. There should be enough water to cover the egg. When the water is boiling add some white vinegar to the water, lower the heat slightly and place the egg in the water. I normally crack my egg in a small glass and then pour it in the water. Cook for 3 minutes then take the egg with a spoon and place it on a plate with some tissue paper to absorb the water, Place the egg on top of the quinoa and spinach and season to your liking.