Makes: 1 serving
Preparation: 10mns
Total: 10mns

Benefits: 
One of my favorite breakfast/snacks. Bursting with rich antioxidants that will boost your immunity.
Ingredients:

1 cup fresh spinach
1 cup fresh kale
1/2 small banana
2 teaspoons cacao nibs
2 teaspoons Organic Acai berry powder
1/2 cup frozen berries
Unsweetened almond milk or coconut milk

Toppings:
1/2 small banana, sliced
Freshly grated coconut
1/4 cup granola, optional
​Nuts, optional 

Directions:

1. To a blender, add the spinach, kale, banana, acai powder, berries and  cacao nibs. Blend until roughly mixed and add the milk in small amounts until a thick yoghurt like texture is achieved. 
2. Pour acai purée into a bowl, then add toppings of your choice.

Makes: 6 servings
Preparation: 10mns
Total: 20mns

Benefits: 
This is one of my favourite Brussel sprouts recipes! Brussels sprouts are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. This salad is very easy to make at home, and in my opinion the success hangs on the brussel sprouts being cooked just right.  Be careful not to over-boil them at the start. They should still be green and only just cooked through. 

Ingredients:
1kg brussel sprouts
2 avocados cut into cubes
A handful of raw pecan nuts
1 cup Balsamic Vinegar

Directions:

1. Heat some water in a pot, add the brussel sprouts once the water has started boiling. Remove them before they become soft and the color changes (about 4/5mns). Allow to cool slightly and cut them in half.
2. Sear them in a frying pan brushed with olive oil and remove.
3. Meanwhile place the balsamic vinegar in a nonstick pan.Set the heat to medium high. Bring the vinegar to a boil without reducing the heat on the stove.  Once the vinegar is brought to a boil, turn down the heat to medium low and let the vinegar simmer, stirring occasionally.  Keep cooking until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency. This should take 10mns approximately. Allow to cool.
4. Chop the avocado into cubes and mix with the brussel sprouts and pecan nuts.
   
5. Drizzle with the reduction and season with cracked black pepper and Himalayan pink salt. 
   

Makes: 4 servings
Preparation: 30mns
Total: 60mns

Benefits:
This is one of my favourite dishes ever! Its very easy to make at home, and in my opinion the whole recipe hangs on the type of green curry paste you use. Be sure to go for a very good brand and add it in gradually, as some brands are more spicy and you will need less. 

Ingredients:
1 tbsp vegetable oil
2 tbsp  Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g chicken breast cut into strips
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
1 tablespoon Thai fish sauce or light soy sauce
A few basil leaves chopped fine
Small handful of chopped coriander to serve  (optional)
1 Zucchini sliced
½-1 lime, juice only

Directions:

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. 
   
2. Reduce the heat slightly and stir in the chicken pieces and lime leaves until coated in the paste.
   
3. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Add in the zucchini in the last 10mns.
   
4. Stir in the lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
   
5. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
   
6. Serve with chopped coriander if desired and Thai jasmine rice.
   

Makes: 6 servings
Preparation: 15mns
Total: 15mns

Benefits:
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. Many people don't enjoy the 'sulfur-like' taste, which comes from when you cook them only. You will not have that with fresh Brussel sprouts, especially when dressed as a salad. Enjoy!

Ingredients: 
For the Salad
1 pound Brussels sprouts
1 medium tart apple (like Granny Smith)
1 medium red onion
1 cup chopped walnuts

For the Vinaigrette
1 tablespoon Dijon mustard
2 teaspoons maple syrup
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
Salt and pepper, to taste

Directions:

1. Trim the ends off the Brussels sprouts. Place in a food processor and whizz until you a shredded looking 'slaw' salad. You will still have a few large pieces and that's absolutely fine (see picture above). Alternatively, use a knife to cut into shreds. 
   
2. Slice the apple and red onion into long thin strips. Combine in a large bowl.
   
3. Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes.
   
4. Add to the Brussels sprout mixture. Toss to combine.

Combine the vinaigrette ingredients into a jar with a tight-fighting lid. Close the lid and shake until well-combined. Pour over the Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes before serving.

Makes: 4-6 servings
Preparation: 5mns
Total: 5mns

Benefits:
​This is a great alternative to regular rice for anyone trying to cut down on carbs, or trying to increase vegetable intake. Save yourself a few hundred calories on your meal tonight and to be honest, you'd be hard pushed to know the difference! 

Ingredients:
one head cauliflower
Tools: food processor or Grater

Directions:
1- Cut the cauliflower into florets, wash well and dry.
2- Place the Cauliflower in a food processor and whizz until you get a rice-like texture. Do this in batches to get the best results.
OR
3- Grate the cauliflower, you will achieve the same results.
Once the 'rice' has been made, pour hot water and a little salt on top. Allow to sit for a few minutes and drain. I would recommend doing this just before serving so that your rice is warm.

Makes: 1 serving
Preparation: 2mns
Total: 15mns

Benefits:
This is the perfect balanced breakfast and one that will keep you full for hours! Avocado and egg pair so well, and the combination of healthy fats and protein will balance your blood sugar perfectly, keeping you full for longer. This is one of  my favourite breakfasts and  one of the best breakfasts you can have.

Ingredients: 
1 Avocado sliced in half, stone out.
2 organic eggs
Himalayan pink salt and cracked black pepper to taste
Chopped fresh chives (optional)

Directions:
1. Pre-heat the oven to 220C or 425F.
2-Place the two avocado halves on a baking tray, and allow them to touch so they are well supported and don't rock on your baking tray. Spoon in the egg yolk slowly, followed by the egg white.
2- Season with salt and pepper.
3- Bake in pre-heated oven for 12mns for a soft egg and 15/17mns for eggs that are more well done.
4-Top with fresh chopped chives if desired and enjoy!

Makes: 5 servings
Preparation: 10mns
Total: 30mns

Benefits:
I am an absolute soup junkie and always have one cooking on the stove. It’s a great way to get a big amount of nutrients into your body in just one bowl, and a great way to sooze your digestive system. Mushrooms rank up high on any anti-cancer food list, especially the mighty shitake and reishi. This soup can be made using a variety of mushrooms and provides a wide array of antioxidants, B vitamins, selenium and other essential nutrients. 


Ingredients: 
1 tablespoon extra-virgin olive oil
1 small to medium onion, roughly chopped
1 rib of celery, roughly diced
16 ounces mushrooms, cleaned and quartered (you can use button and crimini mushrooms)
5 cups vegetable broth
1/2 flat teaspoon of dried thyme 
3 tablespoons of roasted almond butter
1 cup unsweetened almond milk
2 tablespoons toasted sliced almonds
2 tablespoons minced fresh parsley 
Sea salt and pepper, to taste

Directions:
1. In a large soup pot, heat extra-virgin olive oil over medium heat. Cook onion and celery about 5 minutes or until softened.
2. Add mushrooms and cook for another two minutes, stirring throughout.
3. Add vegetable broth and thyme, then sea salt and pepper, to taste. Bring to a boil, then reduce heat to low and simmer uncovered for about 10mns until vegetables are tender. 
4. Add almond butter. Transfer to a blender and puree the whole lot.
5. Put back in the pot over low heat, stir in almond milk, add sea salt and pepper to taste. 
6. Serve soup in bowls and garnish with fresh parsley and toasted almond slices. 

​Tip: This soup is equally nice without the almond butter and toasted almonds. You can also garnish with slices of sautéed mushrooms.

Makes: 5 cups
Preparation: 10mns
Total: 40mns/3 hours

Benefits:
This granola is a wonderful alternative to breakfast cereal. Its made with buckwheat which makes it Gluten-free. It contains wonderful natural sugars and fibre from fruits which gives you the boost you need in the morning, and seeds which provide lots of healthy fats. Combine it with your favourite nut milk and you have a delicious balanced breakfast that's gluten/sugar and dairy free.


Ingredients: 
4 cups Sprouted Granola
2 cups raisins or cranberries soaked
1 1/2 cup seeds (sunflower and pumpkin)
3 apples chopped small
2/3 cups date puree
8 tablespoons lemon juice
Zest of two lemons
Vanilla to taste
1/2 teaspoon cinnamon powder
pinch of salt

Directions:

1. Sprout the buckwheat by soaking in water for 30mns, drain and let rest on a kitchen towel for 2 hours.
2. Puree 8 dates in a blender with about 150ml of water to make the date puree.
3. When the buckwheat is ready, combine all the ingredients together and mix very well to make sure you have the same consistency throughout.
4. There are two ways to cook this:
   - Spread the Granola very thin on a baking try covered with baking paper, and place in the oven on 170C for about 20/30mns, until crispy.
   - Spread the granola on Paraflex Sheets and place in the dehydrator for about 3 hours at a temperature of 155C.
5. Allow to cool and place in a sealed container. 

Tip: Serve with almond milk for a balanced and delicious gluten-free/dairy-free and sugar-free breakfast.

Makes: 4-6 portions
Preparation: 10mns
Total: 40mns

Benefits:
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Spinach is one of my favourite leafy vegetables and I always have some handy in my fridge. It is Nutritional Powerhouse and packs in lots of  iron, Vitamin K, A, C and Calcium and is packed with powerful antioxidants.


Ingredients: 
350g asparagus spears, stalks chopped, woody ends removed.
3 shallots, diced
2 cloves garlic, minced
2 large handfuls of spinach
700ml vegetable stock (fresh if possible)
​1 tablespoon Coconut oil
Olive oil for drizzling (optional)
Himalayan pink salt and cracked black pepper

Directions:

1. Heat the Coconut oil and soften the asparagus for 5 minutes or so.
2. Add the shallots and onions and cook for another 5 minutes. 
3. Add the spinach and stock and allow to cook for another 15mns.
4. Put all in a blender and whizz until you have a creamy consistency.
5. Season with salt and pepper and drizzle olive oil on top if you desire.

Tip: You can save some asparagus tips and put them into the soup before serving.

Makes: 1 Serving
Preparation: 5mns
Total: 5mns

Benefits:
Trying something new this morning with my green mood-boosting smoothie. This smoothie is rich in healthy fats that are essential for the growth and development of nervous tissue, while nutmeg promotes the production of serotonin so I get more of the "feel-good" factor in my body for longer. Spirulina adds protein and lots of antioxidants, making this smoothie a winner on all counts!

Ingredients: 
1/4 avocado
250ml light coconut milk (3 teaspoons coconut milk powder mixed with 250ml water) or 250ml almond milk
1/4 teaspoon of spirulina 
Cinnamon to taste
Nutmeg to taste
Half to 1 teaspoon of coconut oil. 

Directions:
Put all ingredients together in a blender and blend until creamy and smooth.