This is one of my favourite nourishing and warming recipes as it's so simple to make and is super customizable. This recipe contains very basic ingredients however you can jazz it up by adding additional veggies such as courgettes, green beans, broccoli, carrots, even sweet potatoes or tomatoes.
This meal is so warming and nourishing to your insides and contains ingredients which will help boost your immune system. Plus it tastes delicious, so what's not to love!
Health promoting Ingredients: Garlic - strengthens the immune system, helps flight off coughs and congestion Turmeric - high in antioxidants and is anti-inflammatory Ginger - helps elevate throat and sinus infections, is anti-inflammatory
Ingredients: Curry • 6 boneless chicken thighs, cut into 1" pieces • 5 garlic cloves (chopped) • 1 large white onion (chopped) • 1 can coconut cream • 2 tablespoon curry powder • 1 teaspoon turmeric • 1 tablespoon fresh grated ginger • 2 teaspoon chilli flakes (more if you like it spicier) • 2 tablespoon coconut oil or olive oil • salt and pepper to taste • Coriander to serve
Cauliflower rice • 1/2 head cauliflower (chopped) • 2 garlic cloves (chopped) • Salt and pepper • Coconut oil or olive oil for frying
Method: 1. In a large fry pan add the coconut oil over medium heat. Once it melts add the chopped garlic and onion and saute for 3-5 minutes.
2. Add curry powder, tumeric, ginger, chilli flakes and saute for another 30 seconds.
3. Add the chicken and cook until browned on both sides. Add vegetables here if desired and cook for a few minutes to soften.
4. Add the coconut cream and bring to a boil (add 1/2-1 cup of water here if you prefer more liquid). Reduce heat to a simmer, and simmer away for 25-30 minutes. Stir it every so often to combined flavours and make sure nothing sticks to the bottom of the pan.
5. Cauliflower rice - while the dish is simmering take the chopped cauliflower florets and add it into a food processor, and process until it turns into a rice-like consistency. Heat the oil in a skillet over medium heat, then add the chopped garlic, sauté for 1 minute, then add in the cauliflower, continue to sauté for another 4-5 minutes.
6. When ready to serve, add cauliflower rice to a bowl, top with curry and garnish with coriander.
These sushi rolls really have it all, and taste incredible! Quinoa is a nourishing alternative to white rice and is good source of protein, fiber and minerals. The salmon is high in omega 3's and the avocado is full of delicious good fats. Nori is another star of this recipe and is a very beneficial addition to the diet due to its high fiber and mineral content, it's also a great source of iodine which is essential for thyroid, ovary, vascular, and breast health.
These are great for a light lunch or dinner, and if you double up on the quantities you can pop some away and enjoy them for lunch the following day.
Don't worry if you haven't made sushi before, it's not as complicated as you may think.
Ingredients: • 1 cup quinoa, cooked • 2 sheets nori • 1 avocado • 2 large handfuls of spinach • 1 large salmon steak
Method: 1. Cook quinoa in boiling water to 15 minutes (according to instructions). Allow to cool for 10 minutes.
2. Slice avocado lengthwise, and slice salmon lengthwise into approximately 1/2" thick pieces. Set aside.
3. Lay nori sheets on rolling mat or chopping board. Spoon half of the quinoa mixture on top and spread evenly over 3/4 of each sheet.
4. Arrange the spinach, avocado and salmon in the middle. Start rolling from the end that has been spread with quinoa and finishing with the end of the nori that was left unfilled. Use a little warm water if necessary to seal the seam.
5. Place the rolls, seam-side down and cut each roll into 6-8 pieces. Enjoy!!
NOTE: To make the quinoa mixture sticky you can make a tahini dressing (from tahini, olive oil, water, lemon juice) and then add it to the quinoa mixture before placing it onto the nori sheet.
This is such a warming, comforting and nourishing dish. It's perfect for chilly winter evenings, or any evening really. I actually make this soup all year round as my partner loves it, and it's perfect on nights when you feel like something easy and light.
This soup is gluten and dairy free, it's a great vegetarian option as well if you feel like a meat free meal. By using coconut cream and chickpeas it ensures you get your essential fatty acids and some protein into each mouthful. It also contains some great spices to help aid digestion.
This is quite a large portion, I normally get 4-5 meals out of it as I like to enjoy it the following day for lunch, however you can easily half the ingredients. I also enjoy making a large batch as I often freeze it, so when I want a break from cooking I can easily grab a portion or two out from the freezer pot it on the stove for a quick easy meal.
Ingredients: • 1 brown onion, chopped • 6-8 garlic cloves, chopped • 5 cups pumpkin, chopped in 2" cubes • 1 knob ginger, grated or finely chopped • 1 tablespoon coconut oil • 1 can chickpeas • 1 can coconut cream • 2 cups chicken or vegetable stock (homemade is always best if you can) • 2 tablespoons hot curry powder • 1 tablespoon turmeric • 1 tablespoon cumin • 1-2 teaspoons chili flakes (depending on how spicy you like it) • Salt and pepper to taste • Coriander and olive oil to garnish
Method: 1. Heat oil in a large soup pot (or large saucepan) over medium heat. Add onions and garlic and sauté for 3-5 minutes until translucent.
2. Add all spices, stir and cook for a further 30 seconds. Add pumpkin and coat in spices, onion and garlic mixture.
3. Add coconut cream, chickpeas (including brine) and stock. Give it all a stir then let it sit on medium heat for 35-40 minutes. Checking every 10-15 minutes and giving it a stir.
4. With a hand blender (alternative add soup in portions into a blender) and whizz until all combined into a thick soup.
5. Season with salt and pepper. Pour servings in bowls, top with chopped coriander and a drizzle of olive oil.
These little gems are so delicious, light and refreshing. I love finding ways to add more cruciferous vegetable into my diet as they are amazing detoxifiers! Cauliflower, broccoli, cabbage and brussels sprouts are some of the amazing vegetables from this family. They all provide a compound called sulforaphane, which offers a potent antioxidant activity that is anti-inflammatory and anti-cancer, helping to rid the body of harmful toxins.
This recipe is bursting with beneficial nutrients and is easy and quick to make. It's also a great recipe to make ahead of time, you can make the chicken and broccoli mixture up in advance then store it in the fridge for 2-3 days until you are ready to use it. It's also gluten and dairy free, win!
Depending on your appetite you could get between 2-4 meals out of this recipe.
Ingredients: • 1 head of broccoli • Large handful of spinach • 1 onion • 4 garlic cloves • 4-6 purple cabbage leaves • 1 avocado • 3 chicken breasts • 1 teaspoon turmeric • 1 teaspoon chilli flakes • 1-2 tablespoons coconut oil for frying • Salt and pepper to taste
Tahini Dressing (optional) • 1 tablespoon tahini • 2 tablespoons olive oil • 1/2 juicy lemon • 1-2 tablespoons of water (I like my dressing thicker, add more water for a thinner consistency) • Salt and pepper
Method: 1. Roughly chop broccoli florests. Add florets into a food processor, and process until it turns into a rice-like consistency, set to one side. (If you don't have a food processor thinly slice and chop the broccoli).
2. Peel and chop onion and garlic. Heat the oil in a skillet over medium heat and sauté onions and garlic for 2-3 minutes until translucent.
3. Thinly slice chicken breasts. Add chicken to the pan with salt and pepper and cook until it is no longer pink, for about 4-7 minutes. Use a wooden spoon to break up the meat into small chunks and mix together with the onions.
4. While the meat and onions cook mix the sauce ingredients together in a small bowl (if you choose to use it).
5. When the chicken is almost finished cooking add the broccoli, spinach, turmeric and chilli to the pan. Continue to cook for another 4-5 minutes, season with salt and pepper. Use a wooden spoon to mix all the ingredients together.
6. Slice and chop up avocado into small cubes.
7. Arrange your cabbage leaves on a plate and spoon in the chicken mixture into each cabbage cup. Top with avocado and a drizzle of the tahini dressing.