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…
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…
🌱 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
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 🌟👌🏻😍
Prepping a healthy chickpea stir fry for lunch today while my beloved and I get to “werk-werk-werk-werk-werk-werk” (sung Rhianna-style – does anyone else get this part of her song stuck in their mind, or is it just me?). I’m working on creating a yummy e-book I’ll be giving away to celebrate the launch of my brand-spanking-new website, coming soon! 🙏🏻 The busier I get, the more I turn to meals that are fast and full of nutrients, vitamins, proteins and healthy fats. Nourish your insides and you’ll be able to work longer, harder and happier! Continue Reading…
Brrrr, it’s getting cold here in Oz…but I’m not complaining, no way! I’m excited because it’s a wonderful excuse to increase my soup consumption, YUM!! Whether it’s hot or cold where you are, this soup is a good’un because it provides a great dose of plant protein, about 6g per serve (2 cups). This recipe makes about 5-6 serves which you can enjoy fresh, or freeze for later – great for days/nights when you’re busier than usual and have no time to cook. Continue Reading…
Whether you plan to picnic indoors (does anyone else do this at home, or is it just me?) or outdoors in nature, this simple salsa recipe is the perfect mini dish to throw together and enjoy. I like to eat it this as a side, so I keep it chunky (as seen in the picture above) but you can totally make it into a smoother paste by throwing it in your blender and pulverising to a smoother consistency.
If your vote is to pulverise into a dip, then I highly recommend making my squishy squash crackers to accompany this dish – oh my YUM will you think you’ve died and gone to health-supportive cracker/salsa heaven. Enjoy
Perfect Picnic Salsa
- 6 tomatoes, chopped into medium pieces
- 4 garlic cloves, minced
- 1 seeded and minced jalapeno (OPTIONAL – use only if you like spicy salsa!)
- 1 green bell pepper/capsium, chopped small
- 1/2 red onion, chopped small
- 2 Tablespoons extra virgin olive oil
- 1-2 limes, freshly juiced (you can also use lemons)
- 1 teaspoon sea salt and pepper, to taste (you can also add cayenne if you like spicy salsa!)
- 1/2- 1 cup fresh basil, chopped finely (you can also use fresh cilantro and parsley)
- Place all ingredients in a bowl and mix together to combine.
- Leave in fridge overnight for all flavours to infuse together.
- If you want a smoother dip-like salsa, place all ingredients in a food processor or blender and blend until you reach desired consistency.
- Enjoy as a side or as a dip.
When was the last time you bought your fresh veg from a local market? When I’m back in Australia, it’s the only way I shop for food – I love the connection between farmer and food, I know where everything has come from and what’s used to cultivate whatever it is I’m feeding my friends, family and myself. At my home in London, I make an effort to venture to new food markets each week, and here in NYC I shop at the Union Square Green Market on Mondays, Wednesdays, Fridays and Saturdays.
My journey to becoming a Natural Foods Chef has made me hyper aware of the importance of buying produce as fresh as possible – today this is my haul… The purple carrots called me to a particular stall that also had these radish (a great detoxifier for the blood), bok choy (a brilliant source of calcium) and zucchini (a great source of dietary fibre!). Oh my YUM!
Time to cook these for my dinner, happy Tuesday!