Immunity Boosting Soup
Ready in 25 minutes
Calories 170 kcals per serving
- 2 cloves of garlic
- 1/2 chopped onion
- 1/2 chopped leek
- 1/2 cup frozen peas
- 1-inch piece of fresh ginger (about 2 cm)
- 1/2 head of cauliflower, chopped
- 3 handfuls of spinach
- 1 14-ounce can coconut milk
- 3 cups water or vegetable broth
- 1/8 tsp paprika
- 1 tsp sea salt
- Ground black pepper to taste
- 4 tbsp nutritional yeast
- The juice of half a lemon
- Place all the ingredients in a pot (not nutritional yeast or lemon juice).
- Bring the soup to a boil and then cook on medium heat for 10 minutes.
- Use a hand blender to puree, add the yeast and the lemon juice and mix well.
- Serve soup in bowls and season to taste.
Turmeric Vanilla Cinnamon Latte
Serves 1 cup
Ready in 10 minutes
Calories 135 kcals
- 1 cup milk of choice (oat works very well)
- ½ teaspoon turmeric
- ¼ teaspoon ginger powder
- ¼ teaspoon vanilla extract
- ⅛ teaspoon black pepper (or less, depending on preference). The black pepper is to enhance the bioavailability of the turmeric in the body.
- Add milk of choice to a small saucepan over medium high heat.
- When milk is getting hotter, add turmeric, ginger, cinnamon, vanilla and black pepper to pot and then mix with a whisk.
- Pour into a mug and top with a sprinkle of cinnamon if you wish.
Spaghetti Squash with Avocado Pesto
Ready in 1 hour
Calories 497kcals per serving
- 3-pound squash, halved lengthwise and seeded
- 1 ripe avocado
- 1 cup pack basil leaves
- ¼ cup unsalted shelled pistachios
- 2 tablespoons lemon juice
- 1 clove of garlic
- ¾ teaspoon sea salt, divided
- ½ teaspoon ground pepper, divided
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- Preheat oven to 400 degrees F.
- Coat baking sheet with cooking spray.
- Put squash, cut-side down, on one side of the pan. Bake for around 45 minutes or until tender.
- Whilst the squash is baking, combine avocado, basil, pistachios, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor.
Pulse until finely chopped. Add the 3 tbsp olive oil and process until smooth.
Ten minutes before the squash is done, toss chicken, the remaining 1 tablespoon oil and the remaining 1/4 teaspoon each salt and pepper together in a medium bowl.
- Spread the chicken in an even layer on the empty side of the baking sheet.
- Return to the oven and bake until just cooked through, about 10 minutes.
- Using a fork, scrape the squash from the shells into a large bowl. Add the chicken and toss gently to combine. Serve topped with the pesto.
Sweet Potatoes with Chickpea Curry
Calories 276 kcals
Ready in 1 hour
- 4 sweet potatoes
- 1 tbsp coconut oil
- 1 ½ tsp cumin seeds
- 1 onion, diced
- 2 garlic cloves, crushed
- thumb-sized piece ginger, finely grated
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp paprika
- 2 tbsp tomato paste paste
- 2 x 400g can chopped tomatoes
- 2 x 400g can chickpeas, drained
- Heat oven to 200C/180C fan.
- Prick the sweet potatoes all over with a fork, then place on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
- Melt the coconut oil in a large saucepan over medium heat. Add cumin seeds and fry for 1 minute, then add the onion and fry until softened.
- Put the garlic, ginger into the pan, and cook for 2-3 mins.
- Add the spices and tomato paste and cook for a further 2 mins
- Tip in the tomatoes and bring to a simmer. Pour in chickpeas and cook for a further 20 mins until thickened. Season with salt/pepper to taste.
- Put the roasted sweet potatoes on four plates and cut open lengthways.
- Spoon over the chickpea curry mixture. Option to squeeze over some lemon.
Cauliflower, Courgette, Kale & Mixed Veggie Soup
Ready in 45 minutes
Calories 162 kcals
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 leek, finely sliced
- 175g cauliflower florets
- 1 courgette, chopped
- ½ pack of kale, de-stalked and washed
- 50g dried red lentils
- 1½ L vegetable stock
- 2 tbsp tomato purée
- 1 tbsp chopped fresh thyme
- Heat the oil in a large pan.
- Add the onion, garlic, carrots and celery and fry for 10 mins. Stir in the lentils and cook for 1 minute.
- Pour in the veggie stock, add the tomato purée, thyme and stir.
- Add the leek, cauliflower, courgette, kale and bring to the boil, then cover and leave to simmer for 15 mins, until veg is tender and kale has wilted.
- Season with salt/pepper to taste, and ladle into bowls and serve.