Shine for you

The third installment of glowing recipes. In the winter, I often try to get immunity boosts from soups and hydrate myself with all things coconut. I need warm and hearty food to make me feel better because it is cold outside!

Day Three: Mindful eating is easier than dieting or counting calories. Sure, it means avoiding processed food and not overloading yourself with sugar, alcohol and salt but imagine the food you eat giving you vitality. You don’t need to miss out on pizza or brownies, you just need to make a few changes to the ingredients and instead of empty calories it becomes nourishing.

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Breakfast – Chia Seed Pudding

When it is cold outside, try heating chia pudding up a little before topping it with berries and nuts. If you are familiar with my blog, you will have seen this recipe recently, but I wanted to show you different ways to kick-start your day with chia seeds, nuts and berries.

(Serves 2)

1 cup of dairy free milk of your choice
3tbsp chia seeds
2tsp coconut palm sugar
1 cup of raspberries
1/4 cup of raw almonds

Mix the chia seeds with half of the milk, 1tsp of sugar and set aside.

Mash the raspberries with a 1tsp of sugar.

Roughly chop up the almonds by hand.

The chia seeds will have absorbed some of the liquid and started to swell, mix well and add the rest of the milk and leave in the fridge to set for about thirty to forty minutes.

Once the chia seeds have set in the milk you can assemble your pudding. Spoon some raspberries into your jar or bowl and then top with some nuts and then the chia seeds. Repeat layers in this manner until you have two even portions.

Mid-Morning: Green Hydrating Smoothie


Green, milky and super refreshing, this is one to beat those winter blues.

(Serves 2)

300g watermelon chunks, without seeds
1/2 cup coconut water
1/2 cup coconut milk
2 handfuls spinach
A squeeze of lemon

Blitz all the ingredients in the blender until really smooth.

Lunch: Immunity Boosting Thai Mushroom Soup

Fragrant flavours always make soup a bit more exciting. More importantly the star anise, ginger and mushrooms are delicious but they also have incredible properties that have a number of benefits on the body’s immune system and have been used for centuries in medicine. I would encourage the use of organic mushrooms.


(Serves 4)

2 cups organic mushroom broth (or vegetable)
1 star anise pod
1 piece cinnamon bark
A few black peppercorns
1tbsp coconut oil
5 green onions, finely sliced (reserved green part)
1tsp grated ginger
1tsp curry powder
1tsp Thai green curry paste
220g of mixed mushrooms
1 can coconut milk
2tbsp coconut sugar
1tbsp tamari
1 lime

Set the broth to heat up on a medium heat covered in small saucepan with star anise, cinnamon and peppercorns.

Meanwhile, in another pan, sauté the spring onions in coconut oil on a medium heat until sizzling. Add the ginger, curry powder, curry paste and mushrooms and fry for a few minutes. Once the mushrooms soften, stir in the coconut milk.

Discard the whole spices from the broth and add to the mushrooms. Add sugar, tamari and squeeze in the lime. Bring the mixture to a boil and simmer for ten minutes.

Take two cups of the soup, whizz in the blender and pour back into the pan. Stir in the chopped green part of the spring onions and serve.

Snack – Raw Cacao Protein Balls

A warm squishy sweet treat for the afternoon, this is another one of my favourite recipes from the past.


Makes six

6 Medjool dates, pits removed
1/2 cup almond meal
3/4 scoop Vega chocolate protein
1/2 tbsp raw cacao (plus a little more for dusting)

Pulse the ingredients together in your blender.

Tip into a mixing bowl and form together into a dough.

Roll out into bite-sized balls and dust with some raw cacao.

Dinner – Quinoa and Kale Salad

I shared this in December, but it hasn’t lost it’s charm for me post-festive season! I am still enjoying it at least once a week. I have also been using Alter Eco Royal Black Quinoa, although this is an older picture, I love using their product to make this salad.


(Serves one)

Couple of generous handfuls of kale
1tsp olive oil
Quarter lemon
Quarter avocado, sliced into pieces
10 grape tomatoes, cut in halves
1/2 cup cooked black quinoa
3 spring onions, chopped
1tbsp pumpkin seeds

Your favourite dressing to drizzle, or you can try my favourite one.

Arrange your kale in a salad bowl, spoon the olive oil and squeeze the lemon juice on it and massage into the kale for a few minutes.

Arrange the tomatoes and avocado amongst the kale. Next arrange the black quinoa and top with the spring onions and pumpkin seeds.

Add your dressing, toss through and serve.

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Juice, glorious juice

I contemplated the world of juice for a while, only really getting into it last October before my wedding in a bid to get amazing skin. I had no fancy equipment, just my Mum’s hand blender and a questionable jug. Of course I now have a bullet juicer which makes life much easier! The idea of green juice (blended spinach amongst things) was a scary thought for my palette but the thought of drinking raw wheatgrass on it’s own was much worse so I started mixing with vegetables and fruit. If you are like me (once upon a time) and seriously unsure, these recipes are a yummy way to get started and they aren’t all green!


Karachi Green Juice

(Serves one)

I drank this everyday in Karachi before my wedding and it was a real team effort, I think that is why it tasted so good. I used spinach my uncle grew on his farm, my cousins would bring home fresh coconut water and I love the bananas in Karachi, they are small and so sweet, if you can do this how I did, lucky you, if not, it’s just as good.

Blend a handful of homegrown spinach, fresh water from one coconut, one small banana and a heaped teaspoon of Naturya wheatgrass.

Optional add on: A tablespoon of ground almonds.

My Green Go To

(Serves two)

Hope you love this one as much as me. I used to be an apple a day kind of girl until I started juicing pears. It’s super refreshing because of the parsley.

Blend one pear, a generous handful of spinach, a cup of cold pressed apple juice and a few sprigs of parsley.

Optional add on: A tablespoon of Naturya wheatgrass.


Strawberries & Banana

(Serve two)

My take on a classic.

Blitz one banana, a generous cup of quartered strawberries, a cup of coconut water (or coconut milk if you want a more decadent milkshake) and eight ice cubes.

Optional add ons: Chia seeds, a tablespoon of Vega protein.

ABC Juice

(Serves one)

My awesome Mum-in-law gets this freshly pressed for the whole house during the winter months in Karachi. It’s aptly named by a cousin and we can’t get enough of it.

Pull the juice from one apple, beetroot and carrot.

Optional add ons: Pinch of cinnamon, a piece of ginger.

Avocado and Wheatgrass

Beauty Cream

(Serves Two)

Thick and luxurious, it’s got some stuff in it that can help to give your skin a glow.

Whizz a small avocado, 300g of pineapple, 2 cups of coconut water and a tablespoon of Naturya wheatgrass.

Optional add on: Chlorophyll drops.