Spiced Christmas Cake and Mulled Apple Juice.

1. 
   
   
   I made these recently for my Christmas Kirtan and Cake event in my new Yoga Studio. As I didn't know who was coming I wanted to have a cake that was vegan, gluten free and nut free so everyone could have some regardless of their dietary requirements. Of course I wanted something seasonal too and so these were the perfect choice.
2. 
   If you're not vegan, gluten intolerant or have a nut allergy you can use whole milk, butter, plain flour or ground almonds. I'll leave that up to you. 
3. I served this with some warm mulled 'cider' which was the perfect addition on a cold, winter's night. Both recipes below.

Cakes:

Ingredients:

115g treacle / molasses

115g golden syrup

115g butter or butter alternative

275ml full fat coconut milk or whole milk

115g dark brown sugar

225g gluten-free / plain flour

1 1/2 tsp baking powder

1 inch fresh ginger grated

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp mixed spice 

Method:

Pre-heat the oven to 180 degrees / gas mark 4

Heat the milk, sugar, butter, golden syrup and molasses gently in a pan on a low heat until it has combined fully and is runny. Don't let it boil. 

Add the grated fresh ginger, stir well and set aside.

Mix the flour, baking powder, mixed spice, nutmeg and cinnamon.

Add the wet mixture to the dry and mix well. It should be the consistency of heavy cream.

Add the mixture to lined cases, 3/4 full.

Bake in a pre-heated oven for 12-15 minutes until they are cooked through.

Set aside to cool on a wire rack. Dust with icing sugar or drizzle with icing.

Enjoy!

Mulled 'Cider':

2L of pressed Apple Juice 

1 cinnamon stick 

2 star anise 

8 cardamom pods

2 oranges in wedges 

4-5 cloves in each wedge

Allow to heat in a pan on a low heat or in a slow cooker.

Serve warm with good company!

1. 
   

Protein Balls - low in sugar

I made these Protein balls for my Food and Yoga Trail in Cork City recently (more details here) and they went down a storm. Many protein ball recipes contain artificial or refined protein powder and are often high in natural sugars using dates and sweeteners. So I wanted to create ones that were high in protein naturally and sweetened naturally. 

As always I didn't follow a specific recipe just made it up as I went along but below is what I've figured to be the best combination.

Ingredients:
1.5 cups of Irish, Organic Oats
2 heaped tablespoons of chia seeds
3 heaped tablespoons of milled flax seeds
3 heaped tablespoons of local, organic honey
3 heaped tablespoons of nut butter
3 heaped tablespoons of roasted buckwheat
3 heaped tablespoons of Cacao nibs
Some oat milk/water to get consistency

Method:
Put all of the above in a bowl and mix well. 
Roll into balls and place in the fridge. I've found it helpful to wet the hands slightly to make this easier.
Optional to dip in dark chocolate or sprinkle. You could also roll them in coconut or other chopped seeds/nuts when wet.

Prep Time:
These take just a few minutes to measure and mix the ingredients and then some time to roll into balls. 

Dietary Information:
These are naturally gluten free, sugar free, vegan (use agave syrup instead of honey), raw and tasty I swear!
The flax, chia and nut butter are high in proteins.

Storage Instructions:
These will keep well in the fridge and so handy for a snack or treat on the go, that's if they last!
Enjoy!

Notella - A Nutella alternative

You may have seen lots of articles in the press of late about how Nutella is potentially Carcinogenic (cancer causing). If you missed it read more HERE.

Whether the claims are true or not the fact is Nutella contains Palm Oil. This is a highly processed, unnatural and cheap oil that is used in many processed foods. Cheaper than olive oil and other natural fats, vast areas of rain forests in South America and Asia have been destroyed so multi billion dollar corporations can get even cheaper ingredients to make even unhealthier foods. Cancer or not AVOID PALM OIL like the plague. Even if it says 'Sustain-ably sourced Palm Oil' it just means they replant the trees but still wildlife and natural habitats are being destroyed.

Palm oil or not Nutella is so laden with sugar it should be avoided regardless. I myself have been known to eat it by the spoon full, spread it thickly on crackers, pancakes and bread as a treat and we all know once the jar is open...it needs to be finished. Even though judging by the sugar content I don't think this spread would ever go off. Even decades later!

So this news lead me to think about how you could make a more natural, just as tasty substitute without breaking the bank. Here it is my Notella recipe. Simple, quick and tastes so good. You can make a batch in advance and keep it in the fridge if you like the texture hard or at room temperature if you want it more spreadable.

Now don't be fooled this recipe should also be treated as just that, a treat. Try not to eat this by the spoonful (this is where I struggle!) as it is high in fats (good fats but still high!) and calories. However, I would want this over Nutella any day!

Ingredients:

2 heaped tea spoons of Nut butter of choice (I use Merian as it is Palm Oil free!)

1 dash of Olive Oil/Coconut Oil/Oil of choice (try and always get cold pressed, extra virgin oils)

1 teaspoon of honey (more if you don't mind the calories and want it sweeter), use Mayple Syrup to make it vegan

4 squares of 85% + Coco chocolate.

Method:

Using a small pan on a very low heat add the dash or oil (if you want a thicker consistency don't us any oil, providing you have a non stick pan). Add the rest of the ingredients and stir well until the chocolate is fully melted. 

Transfer into a clean jar or eat directly from the pot (No I have never done this I swear...)

Prep time:

1 minute to gather ingredients

Cooking time:

2-3 minutes to melt and stir

Dietary Information:

Refined Sugar free

Dairy free (if you use high % chocolate)

Gluten Free

Wheat Free

Vegetarian

Vegan

Paleo (if you don't use peanut butter)

Dark Chocolate is high in antioxidants and good fats

Local, organic honey can lessen effects of hayfever 

Nuts are high in EFA (essential fatty acids)

Better than Nutella!

Storage Instructions:

If it lasts then it can be kept in a sealed container in the fridge or at room temperature ready for spreading! I don't think this will ever last the time it would take it to go off!

So there you have it Jeanies! Hopefully you have been inspired to check ingredients on the packets of processed foods you eat (If it's in a packet and has ingredients then yes it is processed!) and avoid any more suffering for forests, wildlife, local people, extra weight from eating this sugary goodness and also potential carcinogenic effects.

Healing Rice

I love rice! Plain and simple I think it's a great staple to have in the cupboard. Cheap, easy and quick to cook, nearly everyone likes it and it's a good clean complex carbohydrate to have in your active lifestyle.

But it can get boring and bland if you eat a lot of it. So I try and make it more interesting and fun using the below recipe. In typical Lifestylejeanie style I never measure anything and just make it up as I go along but I'll give you the approximate ingredients here. Feel free to add in any other veggies, spices, or oils you typically use. But the recipe here has been created to include as many healing foods as possible.

We all tend to get run down from time to time and so this is a particularly good staple to make weekly and keep in the fridge to add (hot or cold - just reheat thoroughly) to any meal. All the ingredients are packed full of healing properties particularly the turmeric, ginger, garlic and coconut oil. I've described these in more details below.

It's also great on the go. I typically travel with this as it's perfect at room temperature and stays fresh for well over 12 hours when you're on the move. It is also filling and tasty. What's not to like!

Ingredients:
Portion size of Rice of your choice. I find Basmati and Wild rice are best.
Large handful of organic Spinach
Chopped organic Peppers
Chopped organic Onions
2 cloves (or more!) or diced organic Garlic
1 inch of peeled and diced organic Ginger
1 inch of Turmeric (powdered or fresh)
1 teaspoon of Paprika
3 heaped spoons of organic Coconut Oil
Cracked Himalayan pink salt to taste
Cracked black Pepper to taste

Prep Time:
5 minutes

Cooking time:
10-15 minutes

Method:
Cook the rice as per instructions on your packet.
While it is cooking prep all the veg and spices.
Drain the water once it is cooked and leave in the pan on a low heat.
Add in the Coconut Oil and stir to melt it, coating the rice thoroughly.
In a separate pan with a dash of oil cook the onions, garlic, ginger and turmeric. 
Add in the chopped vegetables and spices and mix thoroughly.
Add the rice to the veggies and mix well.
Season to taste with salt and pepper.


Dietary Information:

Vegetarian

Vegan

Gluten Free

Wheat Free

Sugar Free

Full of healthy vegetables

Garlic is antibacterial and antiviral so excellent for fighting colds and flu.

Ginger is good for digestion issues, nausea, natural anti-inflammatory and boosts the immune system. 

Paprika is high in Vitamin A, E and Iron. It also has anti ageing properties, prevents hair loss and promotes sound sleep.

Turmeric is a natural anti-inflammatory with amazing healing and cancer fighting benefits.

Coconut oil is a healthy fat that doesn't degenerate at high temperatures, heals the lining of the stomach and overall boosts your immunity.

Himalayan Pink Salt has over 84 vitamins and minerals and is low in sodium. Read more about the benefits of it here in this article I wrote. 

Serving Suggestions:
This really is so versatile. It is a lovely side with any main dish, meat, fish, omelette etc.
I recently brought a big bowl of it to a BBQ as a healthy side.
It's colourful and appealing in a cold buffet.
I make a big batch and store it in the fridge to have at a moments notice.
You can also add some protein in to make it a complete meal. Some chopped left over meat an/or some eggs to make it egg friend rice. It is really tasty. Or even nicer some fresh organic prawns! Yum

Storage Instructions:
I keep this in a covered bowl or container for up to a week in the fridge. It also travels well for up to 24 hours.  When reheating ensure it is thoroughly cooked through.

So there you have it guys, cheap, healthy, suits most diets and boosts your overall health. And to boot it tastes delicious!

Chocolate Bark - Paleo (ish!)

So last week I made this chocolate bark for a party I was having. It's coming up to the Christmas Season and so I wanted to have nice and tasty nibbles that weren't going to be leaving people feeling stuffed, over indulged or sick.

I have seen chocolate bark on lots of blogs and recipe sites but never actually made it. I didn't follow any recipe for this and, like most of my recipes, just made it up as I went along using items I had in my house!

For once this actually worked out perfectly first time and it was a massive hit at the party! People couldn't get enough of it. In fact I'm having another dinner party this Thursday and I'm making it for dessert again.

Here's how you can make it too:

Ingredients:
400g of Dark Chocolate (ideally 70% plus)
1 dash of Olive Oil or teaspoon of Butter (real NOT margarine) or Coconut Oil
1 tablespoon of Raw, Organic Honey
1 teaspoon of Cinnamon
1/2 teaspoon of Cayenne Pepper
1 dash of Vanilla Essence or some real Vanilla bean
Toppings which can include - Dessicated coconut, dried fruits (no added oil or sugar - I used Figs), chopped nuts (I used sliced almonds), seeds (I used chia seeds), freshly ground sea salt (I used Pink Himalaya Rock Slat)

Method:
Melt the chocolate gently in a pan with the fat of choice (Oil, Butter or Coconut Oil)
Once it is melted add the vanilla, cinnamon and honey and stir well.
Using a flat tray line it with some greaseproof paper.
Spread the chocolate mix evenly on the paper using the back of a spoon or spatula.
Sprinkle on your selected toppings - Fruit, nuts, seeds, salt etc
Allow to cool and place in the fridge to set.
Break into pieces and enjoy!

It really is that simple. It takes minutes to make and I often make a double batch and keep some in the fridge for when I'm feeling like a treat.

I must say it's the combination of the figs and salt in this that really make this. It's almost like salted caramel.


Prep Time:
5-10 minutes

Cooking Time:
None! Just leave to harden in the fridge.

Dietary Information:
Paleo (ish!) the higher % chocolate the better with this
Good fats - from the oil and seeds/nuts/coconut
Full of antioxidants from the high chocolate content
Full of natural sweetness from the fruit and honey
Vegetarian
Vegan (if you use coconut oil and dairy free chocolate)
Gluten Free
Wheat Free

Storage Instructions:
I keep this in a sealed container and it will last weeks in the fridge - provided you don't eat it all.


OK now I need to publish this post fast as I've eaten 4 pieces already writing this as it keeps reminding me of how good it is!

Enjoy!

Sweet Potato Wedges

I adore sweet potatoes and always have them in my house. They are so tasty and versatile but my favourite way to cook them is as wedges.

Ingredients:
Sweet Potatoes
Fresh Rosemary
Fresh Thyme
(you can use dried thyme and rosemary but fresh tastes AMAZING!)
Salt
Pepper
Paprika
Organic Extra Virgin Olive Oil


Method:
Take your sweet potatoes and wash them under running water, depending on how dirty they are you might want to give them a scrub with a brush.
Cut into wedge shape piece, ensuring they are all approximately the same size to ensure even cooking.
Lay them onto a baking tray so they are evenly distributed.
Drizzle with Olive Oil (not too much as they will go soggy) and then toss the pan to fully coat the wedges.
Chop the thyme and rosemary into small pieces and sprinkle over the oil coated wedges, along with the paprika.
Salt and pepper to be added to taste.
Place in the oven at Gas Mark 5 or about 190 degrees for 20 minutes or until the wedges are soft and fully cooked.

Preparation Time:
5-10 minutes

Cooking time:
20-30 minutes

Dietary Information:

Paleo

Gluten Free

Wheat Free

Sugar Free

Vegan

Vegetarian

Good Carbohydrate

Good fats - olive oil

Sweet Potatoes are high in B6, Vit D, Vit C, Iron, Magnesium, Potassium and protect against premature aging.

Paprika is high in Vitamin A, E and Iron. It also has anti ageing properties, prevents hair loss and promotes sound sleep.

Thyme lowers blood pressure, boosts immunity and boosts your mood.

Rosemary boosts immunity, increases circulation, aids digestion, is an excellent anti-inflammatory - great for asthmatics, and increases concentration. 

Storage instructions:
Best eaten fresh but I often make double and have them cold with a salad or meat the next day for lunch!

Serving suggestions:
These literally go with everything. I serve them with salmon, (recipe here) burgers (recipe here), Chicken Kiev (recipe here), with my Brocolli Salad (recipe here) just about anything you can think of!

Enjoy!

Tuesday's Change week 8 - Avocados

I used to HATE avocados. The taste, the texture even the way it felt on my hand I hated all of it!


But then I realised just how amazing they are for you. I started experimenting with recipes and flavours and how to eat it and now I try and have a couple a week. They are just so good for you and the taste and texture has really grown on me.

Check out this excellent article here on all the benefits they can have on your life.


This includes:

Super Brain Food

All Avocados are GMO free and the hard skin naturally protects them from pesticides, therefore, they have less chemicals sprayed during growth. Still buy Organic if the budget allows!

Can increase the absorption of other nutrients in your meal by up to 5 times.

Excellent for stroke prevention

Can reduce cholesterol by up to 17% in less than a week!

Protect your eyes and eyesight

High in fibre

High in good fats which protect the heart, lower blood pressure and reverse insulin resistance

Natural source of folic acid - integral for healthy pregnancy

Brimming with Vitamin E excellent for anti-ageing 

So this weeks challenge is to eat more avocados! It really is that simple. 

I've included some interesting recipes here to get your started.

Paleo Chocolate Mousse

Eat Clean Guacamole Bruschettas

Or alternatively you can:

Add half an avocado to your daily salad

Add an avocado to a soup to thicken it instead of milk or cream

Slice avocado on your bread with your eggs in the morning

Add guacamole to your burgers

Use guacamole as a dip for carrots and celery

The possibilities are endless! Try and eat 3-4 Avocados a week. You will not gain weight or make yourself fat. This is good fat, brain fuel and one of your 5 a day. You really can't eat enough!

Best of luck and keep changing!

Guacamole and Salsa Bruschettas

Avocados are so good for you and reasonably priced and so I try to eat as many as possible. I recently made some #EatClean bruschettas for a tapas evening in my friend's house and they went down a treat. Check out the recipe here:

Guacamole Ingredients:
1 - 2 ripe Avocados peeled and de-seeded
1/2 teaspoon of Sea Salt/Himalayan Crystal Salt
1 tablespoon of freshly squeezed lime
Freshly grated black pepper to taste
2 cloves of finely chopped or grated garlic
Optional - chilli flakes or freshly chopped chilli to taste

Method:

Mash the Avocados in a bowl Add the remaining ingredients and mix well. It's as simple as that!

Preparation Time:
Less than 5 minutes!

Dietary Information:
Paleo
Gluten Free
Wheat Free
Sugar Free
Egg Free
Brain Food
Vegan
Vegetarian
Good Fats
One of your 5 a day
Antioxidants
Great for skin, hair and nails
Garlic is antibacterial and antiviral so excellent for fighting colds and flus

Storage Intructions
Keeps in a sealed container in the fridge for 3-4 days. Maybe more once it hasn't turned brown.

Serving Suggestions:

This is fantastic in salads, in sandwiches, on top of burgers, on oat cakes or rice cakes. Or see below for my healthy Bruschetta idea.

Healthy Bruschettas:

Check out my recipe here for healthy Oat Bread. I used this bread and cut it into small slices, laid it under the grill and lightly toasted it.

I then spread on some guacamole and some homemade salsa (recipe here) to make a tasty, healthy tapas for guests or a Saturday night treat dinner! Healthy, tasty and home made. Delicious!

Paleo Chocolate Mousse - Avocado style!

Here is my amazing Paleo Chocolate Mousse Recipe that I just can't stop making. It's pretty much guilt free and is one of your 5 a day and it tastes like chocolate. Seriously! Don't ever say I don't treat you well!

Ingredients:

2 Ripe Avocados
1/4 cup of 100% Coco
1 tablespoon of Chia Seeds
2 tablespoons of Honey
1 teaspoon of Cinnamon
pinch of Sea Salt

Optional - 1/2 cup of Coconut Cream/Whipped Cream/Yogurt

Method:
Peel and de-seed the Avocados. Blend them in a blender or with a hand held one. Add the remaining ingredients until you have a thick, smooth mousse. Scoop out of the bowl and serve in small serving bowls/cups. Also tastes nice straight from the fridge after chilling for a few hours. This makes 4 generous servings.

Prep Time:
Less than 5 minutes


Dietary Infotmation:
Gluten Free
Wheat Free
Sugar Free
Paleo
Egg Free
Vegetarian
Vegan
Good Fats
One of your 5 a day
Brain food
Full of antioxidants - Chia seeds/Chocolate and Avocados
Cinnamon stabalises blood sugars and aid weight loss


Storage Instructions:
Keeps in a sealed container in the fridge for up to a week.

Serving Suggestions:
Best served room temperature or slightly chilled from the fridge. I made these for a dinner party and added some Amaretto biscuits for some extra sweetness. These are made from Almonds, eggs and sugar so are a good gluten free serving suggestion if you are ok about the sugar!


And that's it guys. A simple, tasty and healthy treat. Great to have in the fridge and nibble on to cull the chocolate cravings. Or a tasty but healthy dessert to serve at a dinner party that everyone will enjoy.

Oat Bread - Eat Clean

So here is my recipe for Sourdough Oat Bread. This really is such an easy recipe and so adaptable. You can make it sweet or savoury and get so creative with ingredients! It's cheap, lasts long and is perfect for those days you are just craving carbs! I love having it on a weekend morning for breakfast. I toast it with some melted butter and eat with a runny egg! Delicious!

Ingredients:
1 x large tub of Natural, Organic Yogurt (about 500g)
2 x large tubs of Organic Oats (use the empty tub!)
1 teaspoon of baking soda
2 tablespoons of Coconut Oil/Olive Oil/Full Fat Butter

Method:
Empty the contents of a large tub of yogurt into a mixing bowl.
Fill the empty tub twice with oats and add these to the bowl.
Add the baking soda and oil and mix until well blended.
Line a bread tin and smooth contents of the bowl into the tin pressing into the corners.
Cook at 180 degrees for 45-50 minutes. Checking after 40 min mark to ensure the top isn't burning. You will know it is cooked if there is a hollow sound when you tap the bottom.

Prep Time:
This really takes less than 5 minutes!

Dietary Information:
Wheat free
Can be made gluten free using gluten free oats
Good fats
Vegetarian
Can be made vegan by using coconut yogurt
Oats are proven to lower cholesterol, be a good source of energy and high in fibre,
Yogurt which is natural and organic is packed with good bacteria, good fats and high in protein.

Storage Instructions:
This bread keeps in a sealed container for at least a week at room temperature.
I typically slice it and freeze it if I don't think I'll eat it all in the week. When I want some I remove a slice or two and toast it from frozen! Delicious.

Serving suggestions:

There are so many variations of this bread you can try both sweet and savoury.

You can add nuts and seeds to the recipe above such as chia seeds, flaxseed, pumpkin seeds, sesame seeds or sunflower seeds.

You can make a sweet bread by adding fruit like mashed banana, goji berries, raisins, cranberries etc. Pictured here is a Cinnamon, honey and rasin bread I made. This is delicious toasted with some melted butter as a healthy treat on a Sunday afternoon. Just add 5 tablespoons of honey, 2 teaspoons of cinnamon and a sprinkle of raisins (as many as you like!)

Send me on any other variations you come up with, pictures always welcome!

Enjoy!

Red Cabbage and Apple Salad

Red Cabbage and Apple Salad

This salad is so tasty and cheap to make. It looks wonderful and is full of goodness. It can be made in minutes, no cooking involved and is even nicer on the 2^nd or 3^rd day after making. Check out the Dietary Information section below for all the amazing health benefits.

In the ingredients I've listed ½ a head of red cabbage. The other half will keep for weeks in the fridge in a sealed container so don’t throw it out! Alternatively you can just make double!

Ingredients:

Makes 4-6 servings

½ head of Organic Red Cabbage

1 Organic apple

1 heaped tablespoon of Wholegrain Mustard

1 heaped tablespoon of English mustard

4 tablespoons of Organic Apple Cider Vinegar.

Salt and pepper to taste

Drizzle of Extra Virgin Olive Oil if desired

Additions: Chopped Walnuts are delicious in this salad. As are Raisins.

Method

After removing the stem and first outer leaves of the head of cabbage half, slice thinly with a well sharpened knife. Break up the pieces into a large salad bowl cutting in half if desired.

Chop the apple into quarters, remove the core and seeds and chop each quarter into chunks or slices. Adding these to the bowl.

Add both the types or mustard (if you only have one type double the quantities), Apple Cider Vinegar and drizzle of Olive Oil and mix all together.

Serve.

Prep Time

5 minutes

Equipment needed

Sharp knife, large bowl

Dietary Information

Gluten Free

Wheat Free

Paleo

Vegetarian and Vegan

Sugar Free

Contains good fats

Two of your 5 a day

Apple Cider Vinegar is antimicrobial, lowers blood sugar (take note diabetics!), aids fat loss and is good for the heart.

Red Cabbage is packed with flavonoids which are cancer fighting, Vitamin C and K and has lots of fibre and minerals.

An apple a day keeps the doctor away! 

Mustard is high in magnesium and selenium which help fight asthma and chest congestion, slows ageing, are anti-inflammatory (can even be rubbed onto joints!), stimulates hair growth and relieves constipation.  

Storage Instructions:

Keeps for over a week in a sealed container in the fridge. If you want to make it in advance you can leave out the apples (they can go brown) and add them in just before serving. I find the cabbage softens out after at least 12 hours and allows the vinegar to soak in. This makes it even nicer served on the second day.

Serving suggestions

I love to eat this salad with some freshly baked, honey glazed Ham. The mustard and honey go so well together.

It goes with lots of other meats too. It’s great for BBQs (roll on the summer!) and is a fantastic side dish to bring to a party.

Can be used to replace coleslaw as a lower fat, healthier option

Carrot and Ginger Soup - Healing Super-food soup!

Carrot and Ginger Soup

This is a fantastic soup for those cold, winter days but it also lovely and refreshing in the summer. It’s cheap to make, can be kept in the fridge for over a week or frozen in portions.

It has lots of healing ingredients and so is perfect if you are feeling under the weather or run down.

All that and it tastes great too! What’s not to like?

Check out the Dietary Information section below to see all the healing properties of this wonder soup.

Ingredients:

Makes about 6 portions

4 large Organic Carrots

3 Organic Spring Onions

2 cloves of Organic Garlic

2 roots of peeled Organic Ginger (about 2 inches each)

1 teaspoon of Cumin Powder

1 teaspoon of Turmeric Powder

2 heaped tablespoons of Extra Virgin Organic Coconut Oil

Veg Stock cube (Organic and Gluten Free preferable or make your own!)

Water/Yogurt/Coconut Milk or Cream as desired

Method

Melt the coconut oil in a large pot until liquid. Add in roughly chopped onions, garlic and ginger and simmer for 5 minutes.

Add in roughly chopped carrots and stock cube and cover with water.

Bring to the boil and simmer for 15 minutes or until the carrots are slightly soft.

Transfer the mixture (including water) to your blender and blitz thoroughly. You can also use a hand blender directly in the pot.

Add in cumin, turmeric, salt and pepper to taste.

This makes a robust, thick soup. If you don’t mind the added fat/calories and want to make it creamier then add in yogurt or coconut milk/cream as desired.

Prep + Cook Time

Prep time: 5-10 minutes

Cook time: 20 minutes

Equipment needed

Large Pot, Blender

Dietary Information

Gluten Free

Wheat Free

Paleo

Vegetarian and Vegan

Sugar Free

Contains good fats

Two of your 5 a day

Garlic is antibacterial and antiviral – good for colds/flus and infections

Ginger is good for digestion issues, nausea, natural anti-inflammatory and boosts the immune system. 

Coconut Oil has many healing properties. It contains good fats and helps you burn fat better. It also helps your brain function more effectively.

Turmeric is a wonder spice it lowers cholesterol, it is cancer fighting and has anti-inflammatory properties among many others. It has recently been proven more effective than 14 Pharmaceutical drugs! More info here

Carrots are full of Vitamin A and beta-carotene (anti-oxidant that repairs cell damage), they improve your eyesight, cleanses the skin and slows down ageing! 

Cumin boosts your immunity, great for asthma or respiratory issues and is good for skin issues.

Storage Instructions:

Keeps in a sealed container in the fridge for over a week. I usually make a large batch, portion it up and freeze. It can be defrosted, heated and ready to eat in less than 10 minutes!

Serving suggestions

Best served fresh with a few curls of freshly grated ginger on a dollop of organic yogurt or coconut cream.

Spinach Pesto

Spinach Pesto

I love Pesto and let’s be honest there aren't many dishes that don’t taste better with a little (or a lot) of Pesto. It is typically made with basil leaves and basil is a brilliant antibacterial agent but to help increase my intake of Spinach I substituted the basil for spinach instead. This recipe can be made with Spinach, Kale or Basil or a combination of all 3. It is made in 5 minutes and keeps in the fridge for 3-4 weeks (sometimes longer) so I usually make a batch and store it. It’s so handy to have it prepared and ready in the fridge for those days you are in a rush and want some instant falvour.

Ingredients:

2 – 3 cups of Organic Spinach (packed) – can use Kale or Basil or combination of all 3

1/2 cup of Cheese (parmesan works best but you can use what’s in the fridge!)

1/2 cup of Extra Virgin Olive oil (I used the one I brought back from Italy – Delicious!)

1/3 cup of Pine nuts

3 large Organic Garlic cloves peeled and roughly chopped

Salt and freshly ground pepper to taste

Method

Using a blender/nutribullet/mixer blitz the spinach and pine nuts until they form a paste. Add the garlic and chunks of cheese and blend. As the mixer is on slowly add the olive oil ensuring it is evenly added. Using a spoon (or your finger!) taste the mixture and add Salt and Pepper until it is seasoned to your liking. Enjoy!

Prep Time

3-5 minutes

Equipment needed

Blender/Mixer/Nutribullet

Dietary Information

This recipe is:

Gluten Free

Wheat Free

Paleo

Vegetarian (Can be made Vegan if you leave out the cheese)

Sugar Free

Contains good fats

One of your 5 a day

Garlic is antibacterial and antiviral – good for colds/flus and infections

Spinach is high in fibre, chlorophylls, Calcium and antioxidants

Pine Nuts are high in good fats and protein

Storage Instructions:

Keeps in a sealed container in the fridge for 3-4 weeks. Can keep longer depending on the quality of your oil.

Serving suggestions

I use this pesto with pretty much everything! Here I used it as a topping for some Salmon darns. Just baste it on top and bake in the oven!

It can be used on pasta, rice noodles, to coat or stuff in chicken, as a topping on soups, on garlic bread, as a dip for carrot or celery sticks, in salads and on canapés with sun-dried tomatoes (drool!) and anything else you typically use pesto for.

Send me in any suggestions or pics of how you used it. I’d love to hear from you!