CARROT CAKE OATS
Serves 2
This delicious spiced porridge makes for a great alternative to sugar-laden breakfast porridges and cereals.
INGREDIENTS
Dry ingredients:
• 1 cup oats*
• 3/4 cup desiccated coconut
• 3tbsp ground flas seeds
• 2tsp cinnamon
• pinch nutmeg
• 1 large carrot, grated
• grated zest of half orange(optional)
Wet ingredients:
• 2 cups dairy-free milk of choice
• 1/2 cup dairy-free yogurt
optional extras:
• 2tsp raw honey
• handful raisins
• 2 handfuls chopped walnuts
• handful of berries
• 1tbsp nut butter
*If you're following a gluten-free eating plan, remenber to use gluten-free oats
1│Stir together your dry ingredients until well-ombined, then set aside.
2│In a large saucepan, heat your milk until warm and about to boil.
3│Remove form the heat, then stir in the vanilla and the remaining ingredients.
4│Allow to thicken and warm / soften the oats for around five minutes - add more milk or water if desired, until you achieve the perfect consistency.
5│Spoon into bowls adding in your optional extras if desired.
PAN-ROASTED HALIBT WITH ARTICHOKES AND BROCCOLI
Serves 2
Firm, meaty hallbut works well with all sorts of flavours. I love roasting it in one pan with two detoxifying wonders - artichokes and broccoli - for the perfect hormone - balnacing dish.
INGREDIENTS
• 300g tenderstem broccoli
• 360g hallbut fillets
• 2tbsp capers
• 1 lemon, thinly slied
• handful of fresh parsley, finely hopped
• 1tbsp finely chopped fresh tarragon
• 1tbp finely chopped fresh chives
For the artichokes:
• 1x400g BPA-free can of artichoke hearts, drained and halved
• 2 garlic cloves, crushed
• extra virgin olive oil
• juice of 1 lemon
• salt and pepper
1│Preheat the oven to 200C/ga mark 6. Arrange the artichokes in an ovenproof pan with the garlic. Drizzle over a splash of oil, a squeeze of lemon juice and season with salt and pepper. Bake for 10 min.
2│Remove the pan from the oven, add the broccoli and halibut fillets and scatter the capers into the pan, Season well, then lay the lemon slices over the halibut and drizzle everything with a splash of oil.
3│Spoon any juices over the fish and broccoli before returning the pan to the oven. Bake for a futher 15min or until the fish is ipaque and cooked through.
4│Before serving, sprinkle over the parsley, tarragon, and chives.
5│Serve with a mixed herb salad or some cauliflower mash.
LENTIL & SWEET POTATO BURGERS
This dish is so rich in fibre and magnesim - two ingredients I encourage everyone to consume plenty of daily. Fibre helps us stay regular and keeps our blood sugar and hormone levels in check, while magnesium is mother nature's relaxant - keeping us calm in this often stressful world!
INGREDIENTS
• 100g cooked lentils (add 1/2tsp cumin powder to cooking water)
• 50g cooked quinoa
• 1 small sweet potato, steamed and lightly mashed
• 1 medium red onion, finely chopped
• 2 medium carrots, grated
• 1 large garlic clove, crushed
• 1/2tsp paprika
• 1/2tsp ground cumin
• 1tsp salt
• 2tsp extra virgin olive oil
• 35g sunflower seeds
• a good grind of black pepper, to taste
• a pinch of cayenne pepper
• 4 cups mixed greens such as asparagus, courgette, broccoli, bok chol
• juice of one lemon and 3tbsp olive oil combined
1│Heat a large skillet over a medium heat with 1tsp oil. When oil is hot, add garlic and onion and sauté for about 2min. Add the grated carrot and cook until soft.
2│In a large bowl, stir together the cooked lentils, quinoa, mashed sweet potato, garlic, onin, carrotes, sunflower seeds, spices, salt and pepper. Taste and adjust the seasoning according to your preference.
3│Let the mixture rest for a few minutes, before shaping into four round burgers. Steam the mixed grees.
4│Heat a non-stick skillet on a medium heat for about 1min. Add 1tsp olive oil.
5│Add the burger and cook for about 5min on each side, flipping and repeating until browned.
6│Drain your steamed vegetables and serve on a warm plate.
7│Drizzle with lemon nd olive oil, and top with burgers.
HAZELNUT NUT-ELLA
The chocolate spread with a difference. Glute-free dairy-free and refined sugar-free, this recipe is simple to make and devilishly decadent to enjoy! Remember, we are adding either rice malt or maple syrup, so this recipe should feature in the 20% of your 80/20 plate!
INGREDIENTS
• 1 cup hazelnuts
• 5tbsp raw cacao powder
• 4tbsp rice malt syrup or pure maple syrup
• 1tbsp vanilla powder
• 1tbsp melted coconut oil
• 1/2 cup coconut milk
• a pinch of salt
• 1/4 cup water if needed
1│Bake the hazelut at 180C for about 10 min, turning if needed. If you don't have time to do this, you can skip steps 1 & 2 and buy roasted hazelnuts.
2│Take them out of the oven, allow them to cool and then rub most of the kins off. Grind the nuts in a food processor until smooth.
3│Add the remaining ingredients and process until well mixed and you have "spread" consisteny. Add the extra water if needed and store inthe fridge.
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