Here a just a few of the recipes that we can demonstrate during our Nutrition Seminars.
Stress Buster Smoothie
- 1 ripe banana (frozen banana makes it creamier)
- 1 cup water
- A few leaves of raw spinach, kale, lettuce or 1/2 bunch of parsley (depends on how green you like it; start with 2-3 leaves, and do not use rocket as it’s too spicy!)
- 1 tsp lemon juice or a piece of orange to aid of absorption of vitamins
- 1 tsp spirulina
- 2 Medjool/ soft dates- optional (makes it sweeter)
- 6 almonds soaked in water overnight- optional
- Cinnamon- optional
Place your ingredients in a blender and blend for about 2 minutes until everything is married into a creamy green delicious concoction. Garnish with a sprinkle of cinnamon.
Options are endless, so be adventurous, courageous and playful. Sometimes adding too much is not better. Be kind to yourself and add enough sweet things to cover the taste of the green things. Bon Appetite!
Green leafy vegetables
Green leafy vegetables such as: kale, Chinese greens, dandelion greens, silverbeet, spinach, rocket, watercress are highly alkalizing to the blood and contain lots of goodies like antioxidants, folic acid, magnesium, calcium, Vitamin A & B, potassium, fibre, vitamin K, calcium and iron.
Chlorophyll found in greens helps to clean, restore and grow new cells. Help the liver detoxify and much more…
Moroccan White Quinoa Salad with Sweet Potato, Carrot, Chickpeas and Pomegranate
- 2 cups quinoa
- 3 3/4 cups water
- 1 large sweet potato peeled and cubed
- 2 carrots cut lengthwise
- 1 cup chickpeas soaked overnight or a tin
- 1 bunch mint
- 1 tsp cumin
- Tiny touch of cinnamon
- 1 lemon juice and rind
- 1/4 pomegranate seeds removed
- Sea salt
- Black pepper
- Olive oil
Bake the sweet potato and carrots with some olive oil and salt at 180C. When browned take out of the oven and sprinkle with cumin and the tiny touch of cinnamon while the roasting dish is still hot.
Boil your soaked chickpeas in at least 3 times the amount of water to chickpeas with NO SALT, the lid on and preferably a piece of kombu (sea vegetable to help aid the breakdown of gaseous substances present in legumes).
Bring quinoa with water to a boil, add a pinch of salt and simmer with the lid on for about 15-20min. Turn off the heat and let sit with the lid on for a further 10min. Then fluff with a fork and let cool to room temperature.
To collect the seeds of the pomegranate out the fruit successfully peel the skin and crumble the seeds with your hands onto a plate (Google if in doubt!).
Now keep a sprig of mint for garnishing your salad bowl and mix everything lovingly passionately in a big beautiful salad bowl and taste. Add enough lemon juice, salt and oil to balance out the flavors! Only when you are 100% satisfied, serve.
You can try variations with grilled zucchini and eggplant instead of sweet potato and carrot.
When pomegranates are not in season just add some goji berries instead, or perhaps a chopped pear.
Natural Protein Bar
- 2 cups/300g sunflower seeds
- 1 cup/140g sesame seeds
- 1 cup/150g almonds
- Pinch of salt
- 1/2 cup/100g dried organic unsulfured apricots chopped
- 1/2 cup/70g sultanas
- 1/2 cup/70g currants
- 1 tbsp chia seeds
- 1 cup/90g desiccated or shredded coconut
- 1/3 cup/65g organic extra virgin coconut oil
- 2/3 cup/180g rice malt syrup
- Optional, for those who like it extra sweet: add 1 tbsp unrefined sugar to the mix.
Dry roast the nuts and seeds separately, or in order of largest first. Chop the apricots and roasted almonds. Mix all dry ingredients together, followed by the wet ones in the still hot/warm frying pan for 2 min. Place gooey mixture on a baking tray lined with baking paper and press down with another piece of baking paper. Chill at least 1 hour. Store in the fridge, or freezer. Cut into desired pieces and take to work, enjoy as a healthy snack, or sweet treat to keep you and your family going strong!