Glow Again

Here is the second day of recipes! A lentil soup for you to try as well as my favourite on-the-go snack mix! If you are still cynical, just try a couple of them, they are yummy enough to be enjoyed just for the heck of it too!

Day Two: Eating in a way that enriches the body, will enrich your mind and soul too. Today, you’ll find more beautifying foods that I love to indulge in like pomegranate and pumpkin seeds, detoxifying foods like pear and broccoli and healing food such as buckwheat and spices.

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Breakfast – Pomegranate Overnight Oats

Another simple, delicious and nutritious recipe that can be put together the night before and heated up in the morning for a lovely breakfast. Pomegranate is the most incredible fruit, I ate so much of this during my wedding. I throw it into salads, on top of hummus or pop handfuls of it whenever in my reach.

(Serves 2)

1 cup gluten free oats
2tsp chia seeds
2 cups of nut milk (I used cashew)
A splash of vanilla essence
A pinch or two of cinnamon
1/2 cup pomegranate seeds
2tsp coconut sugar (optional)
Some shredded coconut (optional)
Some flaked almonds (optional)

Mix oats, chia seeds, nut milk, vanilla essence, cinnamon and divide equally in two bowls, cover and put in the fridge overnight.

In the morning, warm the oats gently in a sauce pan for a few minutes and top with pomegranate. Transfer to a serving dish, if using also top with the coconut sugar, shredded coconut, almonds and serve.

Midmorning – Pick-Me Up Smoothie

This was one of the first recipes I created for We Heart Living. It’s still one of my favourite smoothies. Nutrient dense, it fills you up and gives you a really healthy kick for the day. Avocados (the beauty fruit) are high in protein and packed with vitamins, pears have pectin in them, which help to remove toxins from the body, spinach helps to boost immunity and coconut water adds incredible hydration to this smoothie. Try to have wheatgrass everyday, the numerous potent benefits of wheatgrass are incredible so it is well worth making it part of your daily diet. Adding orange juice delivers a hit of vitamin C but also cuts through the richness of this green juice with some citric deliciousness.

(Serves 2)

2 big handfuls of baby spinach
500ml coconut water (chilled)
1 small ripe avocado, chopped
1 small ripe pear, chopped
3 heaped tsp Naturya wheatgrass powder
120ml smooth not from concentrate orange juice (optional)

Blend the spinach with coconut water first on high. Add the avocado and pear, pulse to blend. Add the wheatgrass, pulse to blend again. If using, add the orange juice and give it one final blend.

Lunch – Green Lentil Soup

This too was one of my earlier recipes for We Heart Living, but I love going back to it for a chilled out lunch during the week or at the weekend. Here, I have modified it a little from the original recipe.

(Serves 4)

1 tbsp coconut oil
1 red onion, chopped
2 cloves of garlic, chopped
½tsp each of ground cumin, ground coriander, ground nutmeg, ground cinnamon, cayenne pepper & turmeric
1½ cups green lentils washed, soaked and rinsed
3 cups vegetable broth
1 bay leaf
1 tin of coconut milk

To serve: a squeeze of lemon and freshly ground black pepper

Gently heat the coconut oil in a large pan on a medium to low heat, add the onion and sauté for 5 minutes. Add a tablespoon of stock and then add garlic and sauté for another 5 minutes. Add another tablespoon of stock and then add all the healing spices and sauté for another 5 minutes.

Stir in the lentils and cover in spices. Pour in the remaining stock and add the bay leaf, bring to a boil then cover and simmer for 15 minutes.

Add coconut milk and bring to the boil once again, then cover and simmer for another 15 minutes. Remove bay leaf and use a blender or a hand-held blender to blend mixture, leaving it a little chunky. Serve with a fresh squeeze of lemon and black pepper.

Snack – Super Pick’n’Mix

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I love a snack, especially after ballet or working out, or while watching Masterchef and The Voice. I really enjoy brown rice cakes topped with avocado or hummus, date balls and Nakd Bars but there is nothing quite like a pick’n’mix! You can even try making your own using the ratio below.

(Serves 1)

2tbsp pecans
1tbsp pumpkin seeds
1tbsp cacao nibs
1tbsp goji berries
1tbsp toasted coconut

Toss the lot together and munch away!

Dinner: Buckwheat Noodles with Tamari, Green Chillies & Ginger

I’ve shared this recipe on the blog before, but it’s such a wonderful gluten free vegan option, it would be remiss not to include it on this eating plan. I’ve noticed my lazy Sunday recipes are fabulous during the week because they come together so easily and quickly!

(Serves 2-3)

King Soba Buckwheat Noodles
1tbsp Coconut oil
2 cloves minced garlic
1tbsp grated ginger
2 small green chillies (we love spice so kept the seeds, but you don’t have to)
3 spring onions sliced (including the green part)
2 cups steamed broccoli florets
2 cups sliced mushrooms
1tbsp tamari (you can add a little more if you like)
1/4tsp smoked paprika
1/4tsp cayenne

Cook the noodles according to packet instructions.

Melt the oil in a wok on a medium heat and sauté ginger, garlic and chillies until they start to sizzle. Then add the spring onions, mushrooms and broccoli. Stir-fry while the noodles cook.

Once the noodles are done, drain and rinse in cold water and then throw them into the wok. Add the tamari, paprika and cayenne. Mix everything well and stir-fry for a few more minutes. Serve immediately.

Bless you…

Not everyone hates cold weather, I sort of love it. In Karachi we would wait in anticipation of November and December, then we would BBQ on my best friend’s balcony or chill at Roadside Cafe with a bonfire. When it’s cold outside there’s nothing more lovely than the thought of keeping warm with cosy knits, a warm fire, hot drinks and fleece blankets.

Of course with chillier weather comes other nasties, like colds and flus. I have an autoimmune disorder. If I catch a cold or flu it usually ends up initiating a domino effect of one thing after another on my body so taking care of myself is usually at the top of my to do list. Since switching my old eating habits for a more alkaline diet, I have found a remarkable improvement with my condition.

Keeping colds and flu at bay all winter requires more gentle tactics, more magnesium in one’s diet, a daily green juice, immunity boosting foods packed with nutrients and vitamins all help to keep on top of the weather as opposed to under. However, when an actual cold or flu beckons, launch a full on attack.

This weekend’s weather left its mark on me, Sunday night I felt the beginnings of an achy body, that feverish glow and a strange head that felt like it didn’t belong on my neck. I have too much to look forward to this weekend, a cottage trip away at Golden Lakes and lots to do before then, the last thing I want is to get sick.

Call me stubborn, but I hate taking medicine, especially when I am sick, unless it’s got that natural thing going for it.

The way I tackle a cold is by not letting it take hold and fester. As soon as I feel the slightest one, a ginger, turmeric and lemon shot (yes I know) loaded with raw honey, cayenne and cinnamon does wonders for me, as does a shot of wheatgrass with a few potent drops of chlorophyll. A leafy green juice, some avocado and boiled eggs with black pepper alongside a cup of green tea is my choice breakfast. I also stay hydrated with lots of fluids like herbal tea, coconut water and some good old H2O.

Then there’s my favourite type of chicken noodle soup, khow suey. Everyone has their own spin on this and there are countless recipes out there, so find your favourite. My one is full of cold busting ingredients like ginger, garlic, healing spices and coconut milk – you see where I am going with this don’t you? It can easily be made vegan, if you omit the chicken, it is gluten free and has no added salt. It’s the ultimate noodle comfort dish when you have a cold or flu, my advice is to make a massive batch of it, while you still have the strength. Or, try bribing someone who loves you to cook it, use the ‘I’m not feeling well’ card.

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Khow Suey

Serves four

1tbsp coconut oil
1 medium onion chopped
1 tomato diced
1tbsp grated ginger
1tbsp chopped garlic
2 Thai green chilies finely sliced (optional, with or without seeds)
1tbsp Thai red curry paste
1tsp curry powder
1/2tsp each of cinnamon, ground cumin, ground coriander, turmeric, cayenne (leave it out, if you aren’t a big fan of spice) and nutmeg
3 cups low sodium broth
4 organic skinless chicken thighs
Coconut milk
1tbsp coconut sugar
Bunch of basil leaves
2 spring onions chopped
4 oz mushrooms (your choice what type)
100g brown rice noodles (cooked to packet instructions)
Fresh coriander and lime to serve

Heat oil on a medium low heat, add onions and cover for 15 minutes or until nice and brown. Add the tomato and cover for another 15 minutes turning the heat up a little.

Stir in ginger, garlic, chilli and sauté briefly.

Stir in curry paste, ground spices and sauté briefly, once the spices let off their fragrance add a quarter cup of stock and the chicken thighs and coat them well. Fry in mixture like this for about five minutes.

Mix in the rest of the chicken stock, coconut milk and bring to a boil. Add sugar, basil leaves, spring onions and mushrooms and simmer until thighs are cooked through.

To serve, add the brown rice noodles, coriander and a squeeze of lime.

Tip: Chop your onions and get them going first, while they brown, do the rest of your prep.