Browsing Tag

healthy food

Recipes

Spaghetti (tempeh) Bolognese

March 26, 2017
Winner, winner, PLANT-BASED dinner! 
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I spent all day today working on content for my new website that will support my soon-to-be-released @hayhouseinc book, I completely forgot to visit the markets to stock up on food for dinner, whoops ‍♀️
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Luckily, I'm a girl whose eyes are bigger than her stomach! I rarely run out of food and can always pull something delish together with whatever is lying around in my fridge 
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Case and point: the plant-based, pasta-free yummy spaghetti bolognese pictured above  In place of pasta, I spiralized the most wonderfully crisp daikon radish a friend (and local farmer) gifted me during the week.
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To create the bolognese, I combined BPA-free tinned organic tomatoes with a bunch of spices and added diced courgette, carrots and last but not least, the most AMAZING organic tempeh I have ever tasted 
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My love for organic tempeh first started when I began to rebuild my body and re-establish my health. Tempeh was something I was advised by my holistic doctor to factor into my diet because it can:
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✨help increase bone density
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✨promote muscle recovery
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✨be a wonderful source of protein - matching animal protein almost gram for gram
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✨help replenish vitamins and minerals within the body - it contains high levels of vitamins B5, B6, B3 and B2
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✨support your gut garden, as it's essentially fermented soybeans, so it's LOADED with good probiotics
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In terms of best brands to try:
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Primasoy from @letsbenatural_healthyliving
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@barrys_tempeh
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 Impulse Organics from @planetorganic
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I'll be sharing more recipes featuring tempeh soon, so stay tuned - and have a great weekend!✌

Winner, winner, PLANT-BASED dinner! I spent all day today working on content for my new website that will support my soon-to-be-released Hay House book, I completely forgot to visit the markets to stock up on food for dinner, whoops!

Luckily, I’m a girl whose eyes are bigger than her stomach! I rarely run out of food and can always pull something delish together with whatever is lying around in my fridge. Case and point: the plant-based, pasta-free yummy spaghetti bolognese pictured above 👌🏻 In place of pasta, I Continue Reading…

Recipes

Black Rice Milk AKA ‘Mylk’

March 24, 2017
MAGICAL MYLK 
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Every time I create this delicious non-dairy milk, I'm always amazed at the beautiful, completely-natural purple colour that it creates 
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Although this isn't the main reason why I make it, it's certainly a happy bonus that I've found really appeals to both children (and adults!) which is fantastic because: more nutrition for EVERYONE! 
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I created this 'mylk' using BLACK RICE - my favourite rice of all time!
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Why?
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Because it's:
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jam-packed with powerful disease-fighting antioxidants
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a great dose of dietary fiber
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 filled with anti-inflammatory properties that support your body to fight inflammation linked to the development of diabetes, cancer, heart disease and weight gain
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DELICIOUS (it tastes quite nutty)
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Ok, enough already - want the recipe? It's my absolute pleasure to share it with you... 
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YOU NEED:
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1/2 cup organic black rice, rinsed, boiled and drained
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2-3 cups drinking water (depending upon how thick and creamy you like your milk)
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high speed blender
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nut milk bag
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YOU DO:
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Combine cooked black rice and water in your blender. Blitz on high until rice is completely pulverised
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Pour and strain through a nut milk bag into a sterilised glass jar with an air-tight lid
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Store in your fridge for up to 5 days and shake well before consuming
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Use in your teas, elixirs, smoothies and with breakfast

Every time I create this delicious non-dairy milk, I’m always amazed at the beautiful, completely-natural purple colour that it creates  Although this isn’t the main reason why I make it, it’s certainly a happy bonus that I’ve found really appeals to both children (and adults!) which is fantastic because: more nutrition for EVERYONE! 🙌🏻

I created this ‘mylk’ using Continue Reading…

Recipes

Rockin’ Raw Salad

March 20, 2017
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Leonardo da Vinci once said “Simplicity is the ultimate sophistication” which means I have one VERY sophisticated salad sitting in front of me right now (pictured above)  This beautiful raw rainbow salad (big enough for 4 sizeable servings) cost only $3.50 to make because I shopped locally for the ingredients and added parsley and mint from my garden 🌱

Healthy, delicious and PACKED with all kinds of amazing plant-based goodness to keep your system functioning well, you really can’t go wrong with this one  Great enjoyed as raw side salad topped with a delish dressing drizzled over the top OR sautéed in a little coco oil/ghee + a pinch of mineral-rich sea salt, served in place of starchy carbs like sweet potato, rice, quinoa, pasta, etc
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Super easy to make if you have a food processor or an all-in-one dream machine like my @magimix_australia Cook Expert Follow the fool-proof steps below to make this simple-yet-so-good salad…

ROCKIN’ RAINBOW SALAD

You need:

  • 1 small head of cauliflower (core removed and saved for later – chop and use in a stir fry or add into your morning smoothie 💚)
  • 1/2 purple cabbage
  • 6 medium orange carrots .
  • 2 shallots – green part only
  • Juice of 1 lemon (Meyer lemon is best, but use what you can)
  • 4 sprigs fresh parsley (dried is fine also)
  • Mint leaves to top – optional .

You do:

  1. Place cauliflower, cabbage, carrot and parsley – one at a time – in food processor .
  2. Pulse each veggie to create smaller, pebble-like pieces. Don’t blend because you risk turning them to mush
  3. Chop shallots and add with all other ingredients in a bowl. Combine well, then drizzle your favourite dressing ingredients over the top (my current obsession is extra virgin olive oil + dried garlic flakes + dried rosemary + @hilbilbyculturedfood Fire Tonic apple cider vinegar) OR sauté this mix in a little coconut oil or ghee and serve with a protein of your choice
  4. Yum. Fun. And so, so, SO good for your insides raw OR cooked! Enjoy!!
Recipes

Lean, Green Cleansing Juice

March 12, 2017
It's been a while since I blitzed my favourite cleansing veggies to make a delicious, cholorophyll-fiilled green juice... I don't even have a juicer!
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But ever since spending time with @davidavocadowolfe, I've felt super inspired to add in a green juice every now and then to turbo-boost my health and vitality 
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So how did I made this green glass of goodness?  Easy!! I blitzed a small bunch of veggies (full recipe below) then strained it all through a nut milk bag to separate the pulp and juice 
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And because I'm a girl who likes to use the WHOLE vegetable (to ensure there's no waste) I used the leftover pulp to make the super yummy veggie burgers for @benjaminshinestudio and I 
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If you want in on this detoxifying delight, here y'go... Just make sure you choose organic veggies where possible and don't forget to give them a good scrub before you make this amazingness.
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GOING GREEN JUICE
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You need:
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1 large lebanese cucumber
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4 sticks of celery AND its leaves - use the whole stick because the leaves hold the majority of goodness!
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1/4 lemon (skin and pulp included)
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1/2 cup 100% coconut water
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You do:
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Blitz it all up baby! If you have a juicer, fantastic!! If you don't, just blitz on high until all veggies are pulverised, then
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Grab a nut milk bag and pour the juice through to separate
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PULP PATTIES
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Keep the pulp and add a chia egg (or a real one depending your diet/preference)
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Add your fav herbs and spices, then flatten palm-sized amounts into small patties and fry in a little coco oil or ghee 
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Enjoy ✌
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Oh!! And... If you want to super charge this juice, you can always add in a teaspoon of schizandra berry powder - believed to be a complete holistic tonic for the entire body 
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According to the super duper @superfeast team (who sell all kinds of amazing tonic herbs and medicinal mushrooms) schizandra has been used for centuries by Daoist herbal masters for its life-enhancing powers that help sharpen the mind, improve memory and cleanse and tone the blood, liver and kidneys

It’s been a while since I blitzed my favourite cleansing veggies to make a delicious, cholorophyll-fiilled green juice… I don’t even have a juicer!

But ever since spending time with David Avocado Wolfe, I’ve felt super inspired to add in a green juice every now and then to turbo-boost my health and vitality

So how did I made this green glass of goodness?  Easy!! Continue Reading…

Recipes

Rainbow Swiss Chard

January 27, 2017
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I sometimes buy vegetables purely to marvel at their beauty… I mean just LOOK at this rainbow-coloured swiss chard! It’s as if Mother Nature herself took her out her paintbrush and paints and individually coloured each magnificent stem! 🎨🌱

I’m relatively late to the swiss chard party to be honest… Before culinary school, I’d Continue Reading…

Chef in the City, Nutrition

Countdown to #Revitalise2016

September 9, 2016
IMG_5415

In t-minus 4 days, my beloved and I are leaving London on yet another adventure… This time, we’re headed to Arizona to attend the much anticipated mindbodygreen event: ‘#revialise2016’. This will be our first time attending in the flesh which is so SUPER exciting – I can’t think of a better way to spend a weekend away than learning, sharing and celebrating new health and wellness information with likeminded people #bringiton

And the best bit? Continue Reading…

Nutrition, Recipes

Healthy (Magical) Mustard

August 6, 2016
chef shine

Ok…. So Bareburger has become a firm favourite of my beloved’s and mine – it’s the perfect food to nourish our bodies after working all day long on some very exciting projects! 💫🙏🏻 All food is organically grown and clean as clean can be 👌🏻 Aside from the actual food-food, I love their condiments: ketchup and yellow mustard – both made with Continue Reading…

Recipes

Grilled (Cute) Courgettes

July 28, 2016
chef shine

I LOVE courgettes – or should I type ‘zucchini’ which is what we call them in Oz and here in the US! 💗  These baby ones are sweet n’ juicy, packed with potassium (about 295 milligrams per cup) which makes them super heart-healthy, definitely one of my fav things to eat because of their versatility when it comes to how you can flavour and prepare them. Did you know also they’re technically a fruit because they come from a flower which you can also eat? True story!

Here’s what I’m going to make with these…

Grilled Courgettes

You need:

🌱 10 baby courgettes
🌱 Extra virgin olive oil
🌱 Course sea salt (1-2 teaspoons)
🌱 1 tablespoon nigella seeds (they look like black sesame seeds but are more abundant when it comes to health benefits)
🌱 1 tablespoon sesame seeds
🌱 1 teaspoon each of: garlic, cumin and turmeric powder
🌱 1/2 teaspoon back pepper
🌱 Juice of 1/2 lemon

You do:

1. Preheat your oven to 180C (350F) and cut the bottoms off courgettes before carefully slicing them in half, lengthwise.

2. Place them in an ovenproof dish, they need to be spread out and not overlapping.

3. Cover with a drizzle of oil, sprinkle with sea salt, seeds, spices and lemon juice – combine well then pop into the oven for about 15 minutes, until they brown and become tender.

4. Enjoy as a side dish or as a mid afternoon snack 🌟👌🏻😍

Nutrition

Food For The Mind…

July 21, 2016
chef shine

Does anyone else read during breakfast? I feel like books feed me as much a food…a side dish to my smoothie bowl! 📚🍴 Re-visiting an oldie but a goodie today, a must-have book for any bookshelf 👌🏻 In fact, anything Dr Christiane Northrup has written is a must-have…I cannot begin to tell you how much I have learnt about myself and my body thanks to her 🙏🏻🙌🏻

Here’s just one pearl of wisdom from this book that really resonates with me…. Continue Reading…