Butternut squash & sage risotto

Autumn is here, and my brain is slowly accepting the change in season. Even tough I am still kind of sad that the summer is over but I also want to enjoy the new season and am looking forward to snuggling up on the sofa and cooking warm and comporting dinners for the family.

This butternut squash and sage risotto is a firm favourite with the kids and we all love to sit down to a tasty bowl that is warming up our souls. Nothing else tastes better and is more nourishing in autumn than pumpkin or butternut squash, right?…

If you are feeling stuck for ideas with what to make from this delicious vegetable why not give this risotto a try. It truly comforting and delicious.

Ingredients

1 medium size butternut squash
small bunch sage
1½ l vegetable stock
1 onion
2 cloves of garlic
300g risotto rice
1-2 tbsp of white wine vinegar
50g non dairy parmesan

Directions

1. Peel and chop the butternut squash into large chunks, place in a large baking tray and sprinkle with chopped up sage leaves, drizzle with some olive oils and place int he oven for 30 min at 200C.

2. While the squash is roasting, prepare the risotto.
In a small pan sweat the onions and garlic in olive oil on a low heat until golden. Stir in the risotto rice and stir well until the rice is completely coated and shiny. Pour in the wine and add the vegetable stock and let it simmer for 20 min until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).

3. When the squash is cooked, mash it well and add it to the risotto just before just its done, stir though the purée, then add the parmesan and leave to rest for a few mins.

4. While the risotto rest, fry some whole sage leaves in olive oil until crispy.

5. Serve the risotto in a bowl and garnish with the crispy sage leaves. You could also add some more parmesan if you what your risotto extra creamy.

Tagliatelle with French beans and pesto

During the a busy work week I like to keep my meals simple and easy. I just don’t want to spend most of my evening in the kitchen preparing and cooking food. After all, I also deserve to put my feet up and rest from all the hard work.
Nothing is easier and quicker to make than pasta and a pesto sauce, but make it homemade pesto. Don’t waste your money on the shop bought stuff, home made pesto tastes so much better and is much better for your health. You’ll be surprised by how simple it to make. I’m talking throw everything in the food processor and click a button and your done kind of simple. Then throw in a vegetable of your choice ( I am using French beans) and you have yourself a healthy 10min dinner. Jamie Oliver would be proud.

Ingredients

large bunch fresh basil
1 garlic clove, crushed
3 tbsp pine nuts, lightly toasted in a dry frying pan
100–150ml olive oil
80g non dairy parmesan cheese, freshly grated
500g tagliatelle
200g french beans, topped & tailed
salt & pepper

Directions

1. Put the basil, garlic, pine nuts and a pinch of salt in a pestle and mortar and grind to a paste (or process them in a food processor).

2. Transfer to a bowl and stir in enough olive oil to give the consistency you like. Add the Parmesan cheese and adjust the seasoning.

3.Cook the tagliatelle in boiling salted water, adding the French beans for the last 5 minutes of cooking.

4.Drain, return to the pan, season, and toss with pesto. Garnish with some fresh basil leaves and serve.

Autumnal honey fig salad

Fig season is in full swing and I am making the most of it! These little fruits of sunshine are just so delicious in a salad and perfect when you still fancy a fresh salad in the colder autumn days. I just love the unique sweet taste, soft and chewy texture and slightly crunchy seeds inside of a fig. Not only do they taste amazing they are also high in vitamin A and K, minerals such as potassium, calcium, magnesium, iron and copper and are a good source of antioxidants.
They also contain an amazing amount of soluble fibre, making them perfect to eat when you struggle with digestive issues or constipation.

So now that you know how good they are for you would you like to give this recipe a go.

Here is how you make it.

Ingredients

6 figs
100 g vegan feta cheese
250 g rocket salat
20 g of roasted pine nuts

For the dressing

2 tbsp of honey
1 tbsp of balsamic vinegar
1tbsp olive oil

Directions

1. Cut figs into small quarters and place on a bed of rocket leaves.

2. Sprinkle the vegan feta cheese and pine nuts on top and drizzle the dressing over the salad.

3. Serve with a slice of fresh sourdough bread and enjoy.

Rainbow Salad

Have you ever wondered what summer tastes like? Yes? No?

Well I think this salad recipe tastes exactly like summer on a plate. The combination of flavours and textures are just super delicious and go so well together. I love the crisp romaine lettuce and juicy sweet mangoes they go lovely together with the crunchiness of the sweetcorn and smoothness of the avocado. Everything is just right!

Not only does this salad look very beautiful on a plate but nutritional speaking it also packs a punch with one serving of this amazing salat you get 7 difference kinds of vegetables and fruits in one dish. And all those different coloured vegetables/fruits also mean different kinds of antioxidants you get this salad recipe.

So if you are struggling with ideas of how to incorporate more fruits and vegetables into your diet give this recipe a go!

Ingredients

1 romaine lettuce
1 mango
1 raw cob of sweetcorn
1 whole avocado
3 small beetroots
2 spring onions

for the dressing

juice of one lime
2 tbsp of olive oil
parsley
salt and pepper

Directions

1. Chop the lettuce, mango, beetroot and spring onions and put it into a salad bowl

2. Remove the corn kernels from the cob and add to the other salad ingredients.

3. For the dressing, juice a whole lime and mix with olive oil and some chopped parsley.

4. Drizzle the dressing over the salad and season well with salt and pepper. Give the salad a good mix and serve. Enjoy it with some toasted sourdough bread or as a side dish.

Cherry Bakewell Overnight Oats

Oats are one of my heroes when it comes to Breakfast. Most of my mornings you will find me making my beloved porridge in the kitchen, but every now and then it is nice to switch things up a little.
Overnight oats are a great alternative to porridge especially when the weather is hot and you want a refreshing breakfast in the morning.

They are a very good source of fibre, and high in beta glucan which is a soluble fibre that helps improve cholesterol, heart health, blood sugar levels and can boost your immune system.

Oats are also a good source of protein, providing about six grams per serving and are high in micronutrients such as manganese, iron, magnesium, zinc, and selenium. 

Now that you know what’s inside oats and how good they are for our health you have to give this recipe a go!
Not only are they super easy to make ( it only takes 5 minutes to whisk everything together) but they are also an excellent on the go breakfast.

Ingredients

1 cup of jumbo rolled oats
1 cup of almond/ coconut milk
6 cherries
half a tsp of vanilla paste
1 tsp of maple syrup

toppings

flaked almonds

Directions

1. Mash the cherries and mix all the other ingredients together in a bowl or a large jar.

2. Place in the fridge overnight.

3. Before you serve the oats give them a good stir, sprinkle some flaked almonds on top and enjoy for breakfast in the morning!

Green Bowl of Goodness

If there is one thing you can do to enhance your diet, it’s adding in more green vegetables. These power foods are packed with vital vitamins, minerals, and fiber.
Plus eating a diet rich in leafy greens can offer numerous health benefits including reduced risk of obesity, heart disease, high blood pressure and mental decline.

But getting enough greens into our diet can seem challenging and is hard especially when you life a busy life and don’t have much time. But don’t worry I found a perfect recipe that only takes a few minutes. I call it the green bowl of goodness because not only does it taste amazing but it also will nourish your body with those vital nutrients.

Ingredients

1 packet of firm tofu
300g of udon noodles
1 whole broccoli
100g of edamame beans
2 pak choi
1 handful of mushrooms
1 tbsp of tahini
2 tbsp of soy sauce
vegetable broth powder/cube
olive oil
sesame seeds

for the tofu marinade

1 tbsp of garlic powder
juice of half a lemon
4 tbsp soy sauce
salt & pepper

Directions

1. Cut the tofu in small cubes, mix all the ingredients for the tofu marinade in a bowl and marinade the tofu in it.

2. Bake the tofu for 20 minutes at a temperature of 180 C.

3. At the same time cook the udon noodles in some salty water until soft and then drain. In a separate pan also cook the broccoli and edamame beans until soft, save some of the water for the broth

4. In a large wok fry the mushrooms and pan choi in some olive oil until golden, add the udon noodles, broccoli, edamame beans and add some of the cooking water from the broccoli to the wok.

5. Add the tahini, soy sauce, vegetable broth powder and salt & pepper to the wok and let it simmer for a few minutes.

6. Serve the vegetables and noodles in a large bowl and add the baked tofu on top. Sprinkle with some sesame seeds to garnish and serve.

Tomato Chickpea Salad on Sourdough Bread

Summer time means tomato time! There is no other vegetable that screams more of summer than this lovely red vegetable. I just can not get enough of it. Especially when it comes to fresh summer salads. I think you can not even call it a salad if tomatoes are not in it. What do you think?

Not only are tomatoes a great when it comes to tasty summer salats but they are also a good source of vitamin C, vitamin A and vitamin K. Tomatoes are also considered a high-antioxidant food and one of the best sources of the phytonutrient called lycopene in the world.
Lycopene found in tomato nutrition has well-researched beneficial effects when it comes to stalling cancerous tumor growth, boosting immunity has a natural anti-inflammatory effect.
Additionally, tomatoes supply many other forms of antioxidants and a wide range of vitamins and minerals like potassium and phosphorus.

So lets eat more of this delicious vegetable and give our bodies a natural boost of essential nutrition.

Here is the recipe to my refreshing tomato salad.

Ingredients

4-5 tomatoes
1 can of chickpeas
1 small red onion
a small handful of parsley
1 tbsp of balsamic vinegar
2 tbsp of olive oil
salt& pepper

optional: serve with hummus on the side

Direction

1. Chop tomatoes into small squares and add finely diced red onion and parsley to the salad.

2. Remove chickpeas from the can and wash until water runs clear. Add to the salad.

3. For the dressing mix balsamic vinegar, olive oil, salt and pepper together and drizzle over the salad.

4. Mix all the ingredients together and serve on toasted sourdough bread and hummus on the side.

Easy Morning Breakfast Chia Pudding

This recipe is one of my favourite morning breakfast go to’s of all time. It is super easy to make, takes only seconds to prepare and uses only 5 ingredients. If you are short for time in the morning and want something that is sweet and delicious, then you have to try this recipe. You can make it the night before and you are good to go in the morning. You can also get adventurous with this recipe and add cocoa or matcha powder to the original recipe top spice up your morning routine.

Ingredients

4 tbsp of chia seeds
1 cup of almond milk
half a tsp of vanilla paste
1 tsp of maple syrup/honey
Garnish: berries, almond flakes,
cocoa nibs

Directions

1. To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.

2. Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.

3.Enjoy as is, or layer with compote or fresh fruit, nuts and cocoa nibs! Will keep covered in the refrigerator up to 5 days.

Butternut Squash And Chickpea Coconut Curry

With Winter in full swing it is time to make one of my favourite veggie curries of all time. This golden hearty dish tastes lovely and sweet and with its exotic spices, can brighten up even the darkest winter days. It makes a perfect weeknight supper and is ideal for batch cooking or freezing. You can also add some leafy greens like spinach to this recipe to give it some more texture and colour or if you like you could puree the chickpeas and butternut squash curry together to make a delicious warming winter soup. The possibilities are endless and I think that’s why I like to make a version of this healthy dish regularly in the colder months. It is also rich in plant based protein, which makes this dish a staple in any vegetarian or vegan cooking. I hope you like it.

Ingredients

1 medium butternut squash
1 can of chickpeas
1 onion
3-4 cloves of garlic
half a tsp of turmeric
1 tsp of cumin
1tsp of coriander
300 ml of vegetable stock
1 can of coconut milk
coconut oil
sea salt & pepper

Directions

Peel the butternut squash, remove its seeds and chop into small cubes. Cut onion and garlic finely and fry with the butternut squash cubes in some coconut oil for 5 minutes.

Add spices and vegetable stock and simmer on a low heat until the butternut squash is soft.

Add coconut milk and chickpeas, let it simmer for a further minute or so. Finally season with sea salt and pepper to taste.

Enjoy!!

The Ultimate Healthy Apple Crumble

November is here, days are getting shorter and the weather is turning cold and rainy. This time of the year my body craves comfort food and cozy nights in front of the TV and an apple crumble makes an excellent dessert to have with the colder, rainy weather. Soft baked apples with the most delicious oat/crumb topping! What’s not to love? This recipe, however, is a lighter version of the original. It has less sugar, no butter and is 100% gluten free, but tastes just as delicious.
Served with vanilla custard, it's sure to be complete crowd pleaser, especially on a cold and rainy day.

Ingredients

for the filling

5 Bramley apples
1 tsp of cinnamon
25g of coconut sugar

for the crumble

50g of almond flour
50g of gluten free flour
50g of rolled oats
75g of coconut oil
1 tbsp of coconut sugar

Directions

Preheat oven to 190C /gas 5

Peel, core and cut Bramley apples into small chunks and mix with cinnamon and coconut sugar. Put the mixture into baking dish and set aside.

In a bowl, mix almond flour, gluten free flour and coconut oil together until the mixture looks like wet breadcrumbs.

Sprinkle crumble mixture onto the apples and spread out evenly. Sprinkle oats and sugar on top and put in the oven for 35 - 40 minutes, until the top is golden.

Leave to cool for 10 minutes before serving.

Raw Cacao and Almond Energy Balls

I am obsessed with both nuts and seeds. Not only are they an amazing source of protein and healthy fats which are both essential for healthy body function but they also taste delicious and make the best mid afternoon snacks. I particularly like almonds and cashew nuts the most and use them in a lot in my recipes as they are super versatile and their flavour goes with about everything.

These energy bits are simply the best afternoon snack to go to. They are wonderfully sweet thanks to the dates, while the cacao makes them amazingly chocolaty and then the nuts and seeds give you all the goodness you need to stay energised.
They are super easy to make and last for ages in the fridge, so you can make big batches and take them with you to work or where ever you need a little mid afternoon pick me up.

In my house everybody loves them and no matter how many I seem to make, I can count myself lucky if I have some left over for the next day.

Here is how you make them!

Ingredients
( makes about 12 balls)

100g raw almonds
200g pitted dates
2 tbsp of raw cacao
1 tbsp of virgin coconut oil
1 tbsp of chia seeds
1 tbsp of hemp seeds
50 g of desiccated coconut flakes

Directions

Start by putting the almonds in a food processor and whiz for 30 seconds until they are nicely ground.

Then put the pitted dates and all the rest of the ingredients to the food processor and blend again until everything has mixed together.

Roll mixture into balls and sprinkle desiccated coconut flakes around the balls.

Place the balls in the freezer for an hour to set, then store in an airtight container in the fridge.

Enjoy and share with your family!

High Protein Energy Granola Bars

When the weekend is approaching I like to make some healthy guilt free treats that the whole family will enjoy and these easy to make granola bars are on top of everybodies list. I love making these as they require no baking, are made within 15 minutes and don’t require fancy ingredients that you have to specially go out for and get. Most ingredients you will find, you have already in your cupboard or if you do find yourself not having one ingredients you can always exchange it for another one. These granola bar treats also only contain natural sugars and are not loaded up with high fructose sugars that can often be found in ‘healthy type’ granola bars that you can buy in the shops. Often these kind of bars are labelled high in protein and are drawing in costumers that want to be healthy and get their protein in for the day when all they really get is a load of sugar. With this granola bar recipe you are in safe hands and know exactly whats in it!

Ingrediens
makes 12 -15 bars

135g rolled oats
175g dates
60g almonds
40g raisins
65g peanut butter
35g raw honey
2tbsp of chia seeds
2tbsp of hemp seeds

Directions

Toast your oats (and almonds if raw) in a
180 oven for 10 minutes or until slightly golden brown. Meanwhile process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. Chop almonds into small pieces and place with the oats, chia seeds, hemp seeds, raisins and dates in a large mixing bowl - set aside.
Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix. Transfer to a parchment paper lined baking dish and spread evenly. Press down firmly until uniformly flattened and leave chill in the fridge for 10- 15 minutes. Remove bars from pan and cut into even bars. Enjoy with a glass of fresh almond milk or as an afternoon treat with a cup of coffee.

Aromatic Pumpkin Curry with Tricolour Quinoa

As much as I love a good summer salad, I absolutely love the foods we are able to cook in the autumn/winter months. Pumpkins and squashes are my absolute favourite when it comes to curries. I like using a lot of spices in my curries and pumpkins seem to soak up all the spice and give the curry a lovely sweetness without the spice overpowering its tender flavour. I have been making this pumpkin curry since my children where small and we all love this recipe in our house. Its also a goodie for freezing. I always make a large pot of it and whatever is left goes into the freezer, for those days when you don’t want to cook or have not much time on your hand.

Ingredients
serves 4

For the curry paste:

1 small onion
3 garlic cloves
1 inch piece of ginger, finley chopped
2 tbsp of ketchup
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp of brown sugar
1 tsp of chilli powder
1 juice of a lime
2 tbsp of soya sauce
1 small lemon grass stalk, minced

For the curry

1 tbsp of coconut oil
1 onion
2 garlic cloves
1 inch piece of ginger
1 small butternut squash or pumpkin
1 whole broccoli
250ml coconut milk
300ml vegetable stock
zest of half a lime
salt & pepper

Directions

To make the curry paste, blitz all the ingredients in a food processor for a minute or two to combine.

For the curry: Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry for 4-5 minutes. Add the curry paste and pumpkin or squash. Fry gently for another 4-5 minutes.
Add the coconut milk, stock, lime zest, broccoli and bring to the boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender, stirring every now and then. Season with to taste with salt and pepper and serve with either quinoa or brown rice.

Tomato Soup

Who doesn’t like tomato soup? I have yet to come across that person. In my home we all love a good soup on a cold Autumn day but tomato soup has to be the number 1 favourite. There is just something very comforting and satisfying about a good tomato soup. Its rich flavour instantly warms up your whole body and gives you a hug from within. At least thats how I would describe this tomato soup recipe. Here is how you make it!

Ingredientes

350g of fresh tomatoes
1 onion
2 garlic cloves
1 celery stick
2 carrots
1 tbsp of tomato puree
1 tsp balsamic vinegar
750ml of vegetable stock
olive oil
salt & pepper
fresh chopped herbs (basil & oregano)

Directions

Chop onion, garlic, carrots and celery into small pieces and fry in olive oil for 5 minutes. Add tomato puree and fry for another minute.
In the main time chop the tomatoes and add to the pot. Fill up with vegetable stock and simmer for 20 minutes. Season with balsamic vinegar, salt and pepper and add the fresh herbs towards the end of the cooking time to the soup. Serve with toasted sourdough bread and enjoy.

Spicy Mung Bean Dahl

Wondering what to cook for tonight’s dinner? Well it could be this warming and nourishing mung bean dahl. It is packed with healing spices that boost your immunity and will keep you strong and healthy for the upcoming colder autumn days 🍁 Here is how you make your own!

INGREDIENTS
serves 4
300g mung beans
2 large onions
3 garlic cloves
1 inch piece of ginger
3 carrots
A handful of spinach or Swiss chard
1 juice of a lime
750ml of vegetable stock
1 tsp of turmeric
1 tsp of ground coriander
1 tsp of ground cumin
1 tbsp of olive oil
Salt and pepper

DIRECTIONS
Soak mung beans overnight, drain and rinse. Chop and sauté onions, garlic, and ginger in a large pot. Add spices and gently fry for a further minute. Add soaked mung beans and carrots to the pot and fill up with chicken stock. Cook for 30 to 40 minutes until mung beans are tender. Chop spinach and add with the lime juice to the beans. Season well with salt and pepper. Serve with basmati rice and enjoy!

Green Smoothie Bowl

Do you want to know how I get to my 10 veggie/fruit servings for a day? Start your day with a green smoothie bowl. Not only does it taste super delicious and have lots of nutrients and minerals but it will also help you pack in 3 servings of fruit/greens for the day to work towards that goal of 10. Plus if you top it up with some super seeds will also provide you with some vital proteins. Here is how you make it! 

Ingredients
1 frozen banana
half a cup of mango
1 handful of fresh spinach
1 cup of almond milk

Directions
Blend all the ingredients in a blender until smooth and serve in a bowl. 
Sprinkle chia, hemp and pumpkin seeds on top and enjoy your smoothie bowl!

Healthy Morning Protein Smoothie Bowl

This quick and easy breakfast smoothie bowl is the perfect start in the morning when time is of its essence. This is the case of most of my mornings these days. Running after two children, reminding them to get dressed and brush their teeth, leaves me often with little time on my hands. That’s when I most of the time reach for my blender and whisk together a quick and healthy protein smoothie that will keep me going. The secret ingredient to get the smoothie nice and thick and full of protein is to use silken tofu. Now if you never had tofu before don’t worry, it hasn’t got a very strong taste and you won’t be able to taste it in this recipe because of the many berrys that I like to add. For extra health benefits I also added flaxseed and baobab powder but they are not essential if you haven’t got them in your cupboard. Here are the rest of the ingredients for this powerful morning breakfast!

Ingredients
serves 2

300g silken tofu
100g mixed berries
50ml soya milk or any other plant based milk
1tbsp flaxseed
1tbsp baobab powder

Toppings: banana, chia seeds & pumpkin seeds 

Directions

Put all the smoothie ingredients into a blender and blend for 1 min until smooth. Fill a bowl with the thick smoothie and decorate with different toppings such as banana, chia seeds pumpkin seeds or even more berrys. You can put as much or as little of whatever you fancy. Just be creative and enjoy you morning power smoothie bowl!

Sweet Potato Gnocchi

I love sweet potatoes! They are such a versatile ingredient and are packed full with nutrients such as vitamin A, potassium, vitamin C and vitamin B6 and make a much better alternative to the humble spud. Because sweet potatoes contain high amounts of beta-carotene that transform Vitamin A into its active form, it is responsible for producing new skin cell and keeps skin firm and healthy.
And since beta-carotene is also an important antioxidant it will help with you wrinkles and keep you looking younger for longer. So if you want healthy looking glowing skin, eat more of this deliciously sweet vegetable!

Ingredients

serves 2

For the gnocchi:
2 medium sweet potatoes
150g gluten free flour
salt & pepper
olive oil

Other ingredients:
150g broad beans
3-4 sun died tomatoes
1 glove of garlic
fresh sage leaves

Garnish:
25g pine nuts

Directions

Peel and cut sweet potatoes into thick slices and add to a baking tray. Drizzle with olive oil and bake for 45 min until brown.
Mash the potatoes and let cool for a few minutes. Add the flour plus salt & pepper and form into dough. If the dough is too soft add some more of the flour until it becomes a good consistency and easy to manage. Form into small balls and press down on them with a small fork to flatten. Add some olive oil to a hot pan and gently fry gnocchi on both sides. Once the gnocchi are crispy add the broad beans and remaining ingredients and fry for another 5 minutes.  Garnish with roasted pine nuts and serve.

Steel Cut Oats With Berries, Granola And Almond Butter

I couldn’t think of anything better to start your day with that with oats. I love how filling and satisfying they are on a cold winters morning. And the best thing about having porridge for breakfast is that you can personalize it, as much to your taste as you like. I like sprinkling some berries and some granola on mine and top it off with almond butter and maple syrup. It’s so tasty and delicious that you won’t feel like you are missing out. Plus oats are rich in protein and on a plantbased diet, it is vital to get enough healthy protein into your diet. The added almond butter will also help with the slowing down of digestion and keep you fuller for longer.

Ingredients

serves 2
150g of steel cut oats
300ml of water
250ml of almond milk
1/4 tsp cinnamon

Toppings
20g of granola
mixed berries
2 tbsp of almond butter
2tsp of maple syrup

Directions

In a small pot bring the water to boil. Add the oats, reduce heat to low and cover, let simmer for 12-15 min. Remove from heat and stir in almond milk and cinnamon.
Serve in a small bowl and add the almond butter, granola, berries and maple syrup onto the porridge. Serve immediately and enjoy!

Green Thai Coconut Curry

Indulge yourself in this lovely green Thai curry. It is fully packed with flavor and spices that can lighten up even the darkest winter days. I love having this curry especially when its cold outside as its lovely, warming and also contains a lot of immune boosting ingredients such as garlic, ginger, turmeric, cumin and fresh coriander. All of those ingredients not only taste amazing together but they are also full of antioxidants and inflammation reducing plant compounds.
Which I all really needed this week as its been such a busy week for me with exams coming up and all. I really like to take care of my body when I know a stressful time is ahead of me. I think its best that way, instead of hoping to just get by somehow. I will share my routine with you soon and what I do for stress management. In the meantime enjoy this recipe, I hope you like it and that it will brighten up your day!

Ingredients

serves 4
1 medium size broccoli
1 red pepper
1 yellow pepper
100g baby sweetcorn
100g mangetout
1 can of coconut cream
1 onion
2 cloves of garlic
1-inch piece of fresh ginger
1L of vegetable stock
250g of rice noodles
1 lime
1 tbsp of coconut oil
salt & pepper

Spices
1 tsp of turmeric
1tsp of ground coriander seeds
1tsp of ground cumin
1 stick of lemongrass
few kaffir leaves

Finishing touches
fresh coriander

Directions

Cut onions, garlic, and ginger very finely or blend them for a short time in the blender. Add coconut oil to a large wok or frying pan and start frying the chopped vegetables. Add all of the spices and fry for 2-4 min. In the main time prepare the broccoli (cut into small florets), peppers (cut into strips), baby sweetcorn and mangetout and add to the pan. Fill up the pan with vegetable stock until all vegetables are covert. Cook for 10 minutes on a medium heat until vegetables are cooked. Also, cook rice noodles in salt water in a separate dish for a few minutes until ready. Drain the noodles and rinse with cold water, then add them to the curry. Add the coconut cream and the zest and juice of a lime to the curry and season with salt and pepper.
Garnish with freshly cut coriander leaves and serve. I hope you enjoy this recipe!