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I love it when the contents of your fridge just come together nicely to make an unplanned delicious (and quick) meal. This lovely warm salad is now a favourite in my household. It is warm so you feel like you have had a hearty meal but the lovely light flavours of the fennel and pomegranate make it a suitably summery dish. And of course it is packed full of nutritious foods. Here is the recipe. The quantities are approximate amounts, just add in more or less as you chose (I recommend using organic products where possible).:

Ingredients

1 portion halloumi cheese (add however much you like - all the ratios can be made into a metabolic balance version if on your plan)
1 Fennel bulb
1 small butternut squash (or half a large one)

Asparagus
1 pomegranate
4 garlic cloves
Handful of Thyme leaves
Handful of oregano leaves
Olive OIl
Squeeze lemon juice

Instructions

  • Preheat your oven to 180°C
  • Chop the Butternut squash up into small cubes and place into an ovenproof dish (I like to use a pyrex glass dish as it is less toxic than non-stick pans), add a little olive oil and mix to cover the butternut squash. Place in the oven for 15 minutes
  • Meanwhile chop the fennel into slices and add to the pan once the butternut squash has been in for 15 mins (I prefer my butternut squash more well done than the fennel but you can add in all at the same time if you prefer), along with the garlic cloves, asparagus and half of the herbs for another 25 minutes or until brown
  • When the vegetables have around 10 minutes left cut your halloumi into chunks and add it to a preheated frying pan or iron skillet. Squeeze some lemon juice on top and cook on a low heat, turning regularly until lightly browned.
  • Remove your vegetables from the oven and sprinkle with pomegranate seeds and the remaining herbs, then top with the halloumi and serve
 
 
I am sadly home from my anniversary trip to Paris and as you do when you get back from being away thought I had 'nothing' in my fridge. I have loads to do and wasn't going to get a chance to go get anything so I tried to put a quick lunch together with what I had and it turned out to be super delicious! Sometimes having limited options makes you get a bit more creative with your ingredients and shows that you can make quick delicious meals when you use what you already have! Here is how I made it:

Ingredients (serves 1 to 2 people):

Feta cheese
1 Red onion
Flaked almonds (just enough for a sprinkle)
1 large courgette
A few sprigs of tenderstem broccoli
1 lemon
Thyme
1 heaped tbsp Plain live yoghurt
1/4 teaspoon harissa spice mix
pinch garlic salt
olive oil

I chopped the feta into cubes and put on a baking tray with some garlic cloves (some whole and some sliced), a few flaked almonds and one sliced red onion, and drizzled them with olive oil. I sprinkled with thyme and lemon juice and roasted in an oven at 150 degrees for 15 minutes until warm and a little browned.

Meanwhile I sliced a large courgette into thin strips and griddled them on an iron skillet with some broccoli, also gave them a squeeze of lemon and a little pepper and griddled until brown (with those lovely dark stripes).

To serve I plated the griddled vegetables and topped them with the feta and onion mix and then drizzled with a harrissa yoghurt made by mixing a heaped tablespoon of plain live yoghurt (I used woodlands farm organic sheeps yoghurt) with a quarter teaspoon of organic harrissa spice mix (I used seasoned pioneers), a pinch of garlic salt, a drizzle of olive oil and a good squeeze of fresh lemon juice.

Pomegranate or apple might also be a nice addition to this dish (I will try that next time if I have some) but you can play around with it and use whatever you have in your fridge!

 
 
To make:


Siimply mix together the following ingredients:

3 tbsp melted extra virgin coconut oil
2 1/2 heaped tbsp raw cocoa powder

Then add in:
a sprinkle of cinnamon,
a pinch of sea salt,
2 capfuls of vanilla essence,
1/4 cup maple syrup or raw honey
cashew nuts and coconut flakes

Pour into a non-toxic container (I use a glass dish) and put in the freezer for at least 30 minutes until hard and cut into pieces.

You can use this recipe and add in whatever you have like, I have used it with lots of different kinds of nuts, frozen rasperry pieces, passion fruit pulp, whatever is to hand really and all have been delicious!
 
 
Following on from my last post about green smoothies, I discovered another combo which was so delicious I had to share. I hope you like it too.

To make, blend together the following in a high speed blender:

2 kiwi's
5 large leaves of kale
1 floret of broccoli
1/4 large avocado (or 1/2 small one)
pulp of 3 passion fruits
handful of pumpkin seeds
1/2 pear
1 1/2 tbsp's wheatgrass powder
400ml coconut water.
 
 

Green smoothies are really popular at the moment - once you get past the colour and the fact you are drinking vegetables they really are very delicious when you find the right combo! Make sure you have some fat in your green smoothie (such as avocado, nuts or seeds) as the fat helps to absorb the fat-soluble vitamins in the fruit and vegetables. There is also some concern about oxalates in consuming large amounts of raw vegetables for a small proportion of people, as with everything this is dependant on the individual and it is always recommended to see a professional when making changes to your diet and lifestyle. But for a lot of people green smoothies are a delicious way of getting more fruit and veg in your diet and staying well hydrated at the same time.  There are loads of guides out there to help you make them yourself, here are a few I liked:

Mind Body Green - Is your green smoothie actually healthy and balanced

Mind body Green - Green Smoothies 101
Frank Lipman MD - 24 Favourite smoothie recipes

Green smoothies - the magic of getting plant nourishment into children

And here is the recipe to one of my own concoctions which came out really nicely, it is delicious (honestly!)!

To make, blend together the following (but bear in mind I went a bit crazy and this makes quite a lot! So it is perfect to share or else you can reduce the quantities):

10 large kale leaves,
1/2 cucumber
lemon juice from 1/4 lemon
1 mango
3 kiwis
1 nectarine
large handful of pumpkin seeds
1/4 cup chia seeds
1 large heaped tbsp wheatgrass powder
500ml coconut water
5 ice cubes

Serve and Enjoy :)

 
 
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So summer is here and the sun is out (for the moment). So get outside and top up your vitamin D! We also want to enjoy fabulous summer treats like ice cream. However shop bought ice cream can be full of nasties like refined sugar and chemicals. So why not make your own, it is really quick and easy. For a delicious coconut ice cream you need:



2 Cans coconut milk (stored in the fridge overnight)

Some unsweetened coconut flakes

1/4 cup pure maple syrup or raw honey (optional)

Flaked Almonds



To make:



Take your refrigerated coconut milk and scoop out the creamy layer (Refrigeration causes the cream and milk to separate so remove the watery milk - you can use the milk in smoothies or other recipes so you don't waste it)



Add your coconut flakes and maple syrup/honey to the creamy coconut and mix together.



If you have an ice cream maker then add your mix and leave for 25 minutes (or follow instructions for your machine), if you don't then blend and freeze, stirring frequently or reblend after freezing to remove ice crystals.



Toast some almond flakes (with a little maple or honey if you like) and sprinkle on top and serve!


 
 
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A combo I had never thought of before, I discovered the joy of Bananas and Lime in a lovely restaurant called Morning Glory in the beautiful Hoi An, Vietnam whilst on my honeymoon. I wanted to repeat the taste, however as bananas have a high glycaemic load I decided to put a twist on it and add them into a protein smoothie to reduce the GL, but still get all the benefits of this lovely fruit. It is also a good way of increasing your protein intake and makes a great post exercise drink, with the protein for muscle repair and the high potassium content in bananas to help replace lost electrolytes, along with the electrolytes in the himalyan salt. And it tasted great, the extra magic is in the addition of the lime, delicious! Here is the recipe:

Cashew Nut milk or milk of your choice (I blended 150g cashews [soaked overnight] with 750ml water)
Pinch pink Himalayan Salt
1 scoop protein powder (I used Sun Warrior - Warrior blend in Natural flavour)
1 large ripe banana
Pinch of Cinnamon - to your taste
1 tsp maca powder (optional)
A squeeze of lime juice

Just blend everything together and serve
 
 
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It was my birthday this week and my wonderful best friend made me this amazing cake from one of my favourite food blogs My New Roots. The recipe contains no refined sugar and lots of nutrient packed foods, certainly far healthier than your average shop bought, sugar laden cake. And without a doubt it was THE best tasting cake I have EVER eaten (and I have had quite a lot), I would certainly suggest you give it a try if you have a special occasion coming up (Fridays count as a special occasion....right?!).

Here is the link to the recipe - ENJOY :)

http://www.mynewroots.org/site/2011/09/happy-birthday-to-me-pumpkin-spice-cake-with-coconut-vanilla-icing-and-roasted-hazelnuts-2/



 
 
We've all done it, if you've had a long week or are just feeling tired it is so tempting not too cook from scratch and reach for the takeaway menu, or grab some quick convenience food instead. This is when it's important to remember that there are lots of healthy fast food options. Eggs are one of my favourite, despite the unwarranted bad press eggs have got in the past, they are great source of protein and other essential nutrients and even better they take minutes to cook! They are something that we all usually have in the fridge a lot of the time, so when you are feeling like a quick easy dinner, reach for the eggs, throw them in with anything else in your fridge (I love them with avocado, tomatoes, spring onions, butternut squash, fresh and dried herbs.....the list could go on forever). Just heat some oil in a saucepan, add in your veggies (keep avocado out until after you add your eggs) until they are lightly cooked, then add in your eggs and stir until they start to thicken, throw in the avocado and cook until warm and serve either on it's own or add onto some 100% whole rye bread, gluten free bread or anything you like.
 
 
A perfectly ripe avocado is one of lifes perfect pleasures for me. Add in the mix some fresh lemon juice, olive oil and black pepper and wow, simple but very tasty! They just go together so well, the lemon really gives a zing to it. Avocados are full of healthy fats and are easy to transport and quick to make so this would make a great desk-fast (I just discovered this word for eating breakfast at your desk and am loving it! The word rather than the action of course...). Serve it on your choice of healthy toast (avoid the white processed stuff at all costs!) and you have a simple but delicious breakfast. To up the protein and good fats you can also add some toasted seeds on top or have them on the side with some berries and cinammon on top as a kind of 'breakfast dessert'!