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.
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.
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.
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.
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
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.
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.
Couple of generous handfuls of kale
1tsp olive oil
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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