There’s nothing more warming than a roasted butternut squash… and throwing them in the oven with a bit of grated nutmeg really brings out their yummy, sweet flavour. I love them on their own with a roast, but I also cooked extra to turn them into this new yummy speedy roasted squash and chickpea curry. Great for batch cooking and warming winter lunches. [Read more…] about Roasted squash and chickpea curry
Horribly Healthy Spiced Pumpkin Soup
This recipe is so super simple… utilising the season’s pumpkin bounty and ensuring no part is left wasted! Enjoy my horribly healthy curried soup recipe below.
Chunky Tomato Soup:
Tomato soup can be very high in sugar. This recipe has absolutely no sugar (except the natural sugars in the vegetables), and uses 3 different types of tomatoes – tinned, fresh and purée – to help ensure you’re getting plenty of the antioxidant, lycopene. If you like your soup more creamy, just add a bit of milk or drizzle over some yogurt when you serve.
I’m on a good gut bacteria and bugs mission this week, advocating the importance of them and showing you how to help them flourish with the right nutrition.
I’ve recently noticed more discussion, interesting studies and far more advocating of fermented foods amongst my peers of late and this is because it’s so easy to make and the health benefits can be enormous. Experts are really highlighting and supporting the introduction of beneficial bacteria and right PH in the bowel because of the impact we know it can have on our health.
These delicious chocolate broccoli muffins are a great way to sneak some extra vegetables into children – I promise they won’t notice. I have tried this recipe on my own children and they are yet to realise! Give it a try and let me know what you think…
This is such a popular recipe with my clients, and a brilliantly simple yet tasty way to get more greens in your diet.
Massaged Kale Super Salad with Turmeric Chicken
The reason I love this recipe is because it’s so tasty and really simple. I also love adding turmeric to as many different dishes as I can, because it’s such a superfood and great for supporting liver detoxification and reducing inflammation. I add half a teaspoon to scrambled eggs, a teaspoon to soups and even a pinch in my smoothies! Always buy organic turmeric where possible.
Ingredients (serves 2)
For the salad:
- 2 large handfuls of washed, organic kale
- 1 small courgette
- 2 garlic cloves
- 6 olives
- 2 anchovies
- Sea salt/Himalayan crystal salt
- Black pepper
- 2 tablespoons of olive oil
- 1 lemon
- Small handful cherry tomatoes plus some shavings of parmesan
- 2 chicken breasts
- 1 teaspoon turmeric
- Salt and pepper
- Good squeeze of lemon juice and some large pieces of lemon rind (left over from above)
- 1 tablespoon olive oil
- Dried oregano – about half teaspoon
- 2 tablespoons of plain, natural yoghurt (optional)
- Butterfly the chicken (slice the breast in half through the centre to make it thinner, or slices into thinner strips).
- In a bowl mix the rest of the ingredients together. Add in the chicken breast and leave to marinade.
- Put your kale on a chopping board and remove the thick middle strips. Discard.
- Chop the kale roughly.
- Take a potato peeler and finely slice the courgette into ribbons. Add to the kale.
- Finely grate over the garlic cloves, roughly chop the anchovies and olives and throw in.
- Add the olive oil, seasoning and a good squeeze of lemon juice. Chop it all through, then put down your knife and start to massage your kale. Do this for about 2 minutes or until the kale is glossy and has reduced in volume by about 50%.
- Check the seasoning.
- Chop the tomatoes in half, and mix in. Sprinkle over a few parmesan shavings if you’re using them.
- Heat a teaspoon of olive oil or coconut oil in a saucepan on a medium heat. Sautee your chicken for about 8 to 10 minutes until cooked through (you can test by cutting a piece of chicken in half and chicken inside).
- Serve your chicken on your massage kale and enjoy!
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