**A little tip is to buy your fruit and vegetables and prepare a weeks worth all in one go, wash and chop then place into freezer bags and freeze individually you can make the smoothie using the frozen fruit straight from the freezer I've found this to minimise waste but also when you are shopping you can buy the cheaper reduced price produce in bulk as long as you prepare on the day you purchased it. Health food shops sell various powders and are hugely cheaper than buying the Nurtri-Bullet endorsed powders.
SMOOTHIES
Green 'Goodness'
Green apple
Green pear
Pineapple
Spinach or kale
Strawberry, rasphberry and blueberry
Organic Flax seed oil tbsp
Small amount of oats
Powders
Turmeric
Wheat Grass
2 tbsp of organic live yoghurt
fill a little Organic oat or coconut milk
Breakfast 'Pink Power'
Strawberrys
Rasphberrys
Organic Flax seed oil tbsp
Blueberrys
Pineapple
Oats
Oat milk
Chia seeds
2 tbsp organic live yoghurt
Organic oat milk
JUICES
Green 'Jungle Juice'
2 Celery sticks
4 Carrots
Half cucumber
1 green apple
1 green pear
10 leaves of Kale
10 florets of Broccoli
Small piece of ginger (please note only add a small piece its very strong)
1 slice of lime or lemon (please note only add a small slice its very potent)
Purple Power Juice
2 Carrots
2 Celery
1 Orange
Half cucumber
1 medium sized beetroot
Small piece of ginger (please note only add a small piece its very strong)
10 leaves of purple sprouting Broccoli
10 leaves of purple Kale
1 slice of lime or lemon (please note only add a small slice its very potent)
Be Kind to your Kidneys Juice
Half a Chopped watermelon
Small cup of raspberrys
6 strawberries
1 carrot
½ cucumber
½ cup parsley
Super Orange Sunshine Juice
x4 large Organic carrots
x1 Organic apple
x4 Organic large Oranges (Squeeze them by hand)
Small piece of Ginger (if you fancy) or fresh Turmeric
Full of Vitamin C and Carotene much needed boost going into winter
SOUPS
Half cucumber
1 medium sized beetroot
Small piece of ginger (please note only add a small piece its very strong)
10 leaves of purple sprouting Broccoli
10 leaves of purple Kale
1 slice of lime or lemon (please note only add a small slice its very potent)
Be Kind to your Kidneys Juice
Half a Chopped watermelon
Small cup of raspberrys
6 strawberries
1 carrot
½ cucumber
½ cup parsley
Super Orange Sunshine Juice
x4 large Organic carrots
x1 Organic apple
x4 Organic large Oranges (Squeeze them by hand)
Small piece of Ginger (if you fancy) or fresh Turmeric
Full of Vitamin C and Carotene much needed boost going into winter
SOUPS
Sweet Potato and Chickpea Soup
1 medium/large onion white or red
1 Leek
a handful of spinach
a small amount of parsley/thyme or any other herbs you prefer
1/2 teaspoon turmeric
clove of garlic
Ginger finely diced or grated small amount
Cooking oil ie: coconut/olive extra virgin/butter
about a pint of vegan stock or veggie stock
3/4 medium sized sweet potatoes
1 can of organic chick peas (drained)
Season with Tibetan pink crystal salt and peppercorns ground to taste
Peel your sweet potatoes spray with extra virgin olive oil spray sparingly and chop them up roughly, place them in the oven and roast for about half an hour whilst these are roasting in a large pan place your oil of choice I usually sweat my onions, garlic, ginger, and leeks in a pan over a low heat until everything is soft do not burn or fry. Once sweated down add all the chopped herbs and spices then the stock and the drained and rinsed can of organic chickpea's, then take off the heat until the sweet potatoes have roasted they should be soft but not burnt, add them straight to the pan on the hob and cook for 10 minutes then at the last minute add the spinach and season, blend with a handheld blender not too make into a smooth soup so that there are some largish bits to bite into, serve with wholemeal or alternative bread and enjoy this really is very delicious.
Sweet Chestnut and Mushroom Tart
50g Coconut oil or Butter
x1 pack of pre-made and rolled shortcrust pastry
(or you could make this yourself using organic flour etc)
x1 Pack of chestnut mushrooms, chopped so as to keep some shape
x1 Pack/tin of pre-cooked and vacuum sealed whole sweet chestnuts roughly chopped
x1 Large red onion, sliced fine
x1 Leek, sliced fine
x1 Garlic clove, sliced or grated
x1 packet of cream cheese (Philadelphia) use half the tub
Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften add chopped mushrooms and sweet chestnuts until cook further (this will take about 10 minutes). Whilst that is cooking you can use the pre made shortcrust pastry roll is out and placed over your tart tin or ceramic make sure it covers the sides and press into shape part blind bake using ceramic beans in the oven for about 10 mins not to cook the pastry but to part bake. Once the vegetables are cooked take off the heat after 5 mins of standing add the cream cheese about half a tub of Philadelphia to the mixture and using a wooden spoon mix around add this mixture including all the vegetables and nuts to the part baked tart and smooth over adding a few mushrooms and chopped sweet chestnuts on the top for decoration. Place whole tart in oven at 160 for about 30 minutes or until top of pastry has turned golden. This tart is so good for you plenty of mushrooms, nuts, and garlic as well as the onions and leeks its very tasty and meaty and can be served with sweet potato chips and some veg or a side salad and some new potatoes its delicious very yummy and filing. It also freezes really well. Here's a pic of one I made earlier.
Celeriac Soup
50g Coconut oil or Butter
1 Celeriac, peeled and cubed
1 Potato, peeled and cubed
1 Leek, trimmed, washed and roughly sliced
1 Onion, peeled and roughly chopped
1 Garlic clove, sliced
1 litre vegetable stock
Parsley & walnut pesto to serve (see recipe below)
Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes). Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve with a drizzle of pesto.
CASSEROLES/STEWS
Root Veg and Red Lentil Casserole
Clove of garlic finely diced
1 onion red or white diced
1 tablespoon of olive oil (for cooking)
1 teaspoon of turmeric powder
1 teaspoon of paprika powder
Handful of frozen organic peas
1 large carrot chopped
1 large parsnip chopped
1 turnip chopped
1 butternut squash chopped
Fresh Rosemary to taste
Fresh Basil to taste
Fresh Parsley to taste
Fresh Thyme to taste
Healthy squeeze of tomato puree
1 cup of organic red lentils
1 1/2 pint of vege stock
Heat oil in large casserole or pan, add onion, garlic, turmeric, paprika and sweat down taking care not to burn when soft add chopped root veg and continue to cook for about 5 mins then add the stock bring to a simmer and leave for about 15 minutes add the red lentils for the last 25 minutes of cooking and add the fresh herbs in the last 15 minutes of cooking, add a squeeze of tomato puree throughout cooking and season with Tibetan pink crystal salt and peppercorns ground to taste. When casserole has thickened (red lentils are cooked) serve and enjoy. You could accompany this with garlic potatoes or with my next recipe of Cauliflower and Peanut Dressing.
Place lentils, quinoa, shredded beet, ginger, onion, bay leaf and water in a pot. Bring to a boil, reduce heat and simmer for 20-30 minutes. During the last 5-10 minutes, heat coconut oil in a small separate skillet. Lightly saute cumin seeds, coriander and turmeric for 1-3 minutes on medium heat (making sure they don’t burn). Add oil & spice mixture to the red lentil stew and mix. I do a little taste test here and sometimes add more spices plus a little salt and pepper. Serve with a squeeze of lime.
SIDE DISHES
Cauliflower and Peanut Salad Dressing1 medium/large onion white or red
1 Leek
a handful of spinach
a small amount of parsley/thyme or any other herbs you prefer
1/2 teaspoon turmeric
clove of garlic
Ginger finely diced or grated small amount
Cooking oil ie: coconut/olive extra virgin/butter
about a pint of vegan stock or veggie stock
3/4 medium sized sweet potatoes
1 can of organic chick peas (drained)
Season with Tibetan pink crystal salt and peppercorns ground to taste
Peel your sweet potatoes spray with extra virgin olive oil spray sparingly and chop them up roughly, place them in the oven and roast for about half an hour whilst these are roasting in a large pan place your oil of choice I usually sweat my onions, garlic, ginger, and leeks in a pan over a low heat until everything is soft do not burn or fry. Once sweated down add all the chopped herbs and spices then the stock and the drained and rinsed can of organic chickpea's, then take off the heat until the sweet potatoes have roasted they should be soft but not burnt, add them straight to the pan on the hob and cook for 10 minutes then at the last minute add the spinach and season, blend with a handheld blender not too make into a smooth soup so that there are some largish bits to bite into, serve with wholemeal or alternative bread and enjoy this really is very delicious.
Sweet Chestnut and Mushroom Tart
50g Coconut oil or Butter
x1 pack of pre-made and rolled shortcrust pastry
(or you could make this yourself using organic flour etc)
x1 Pack of chestnut mushrooms, chopped so as to keep some shape
x1 Pack/tin of pre-cooked and vacuum sealed whole sweet chestnuts roughly chopped
x1 Large red onion, sliced fine
x1 Leek, sliced fine
x1 Garlic clove, sliced or grated
x1 packet of cream cheese (Philadelphia) use half the tub
Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften add chopped mushrooms and sweet chestnuts until cook further (this will take about 10 minutes). Whilst that is cooking you can use the pre made shortcrust pastry roll is out and placed over your tart tin or ceramic make sure it covers the sides and press into shape part blind bake using ceramic beans in the oven for about 10 mins not to cook the pastry but to part bake. Once the vegetables are cooked take off the heat after 5 mins of standing add the cream cheese about half a tub of Philadelphia to the mixture and using a wooden spoon mix around add this mixture including all the vegetables and nuts to the part baked tart and smooth over adding a few mushrooms and chopped sweet chestnuts on the top for decoration. Place whole tart in oven at 160 for about 30 minutes or until top of pastry has turned golden. This tart is so good for you plenty of mushrooms, nuts, and garlic as well as the onions and leeks its very tasty and meaty and can be served with sweet potato chips and some veg or a side salad and some new potatoes its delicious very yummy and filing. It also freezes really well. Here's a pic of one I made earlier.
Celeriac Soup
50g Coconut oil or Butter
1 Celeriac, peeled and cubed
1 Potato, peeled and cubed
1 Leek, trimmed, washed and roughly sliced
1 Onion, peeled and roughly chopped
1 Garlic clove, sliced
1 litre vegetable stock
Parsley & walnut pesto to serve (see recipe below)
Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes). Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve with a drizzle of pesto.
CASSEROLES/STEWS
Root Veg and Red Lentil Casserole
Clove of garlic finely diced
1 onion red or white diced
1 tablespoon of olive oil (for cooking)
1 teaspoon of turmeric powder
1 teaspoon of paprika powder
Handful of frozen organic peas
1 large carrot chopped
1 large parsnip chopped
1 turnip chopped
1 butternut squash chopped
Fresh Rosemary to taste
Fresh Basil to taste
Fresh Parsley to taste
Fresh Thyme to taste
Healthy squeeze of tomato puree
1 cup of organic red lentils
1 1/2 pint of vege stock
Heat oil in large casserole or pan, add onion, garlic, turmeric, paprika and sweat down taking care not to burn when soft add chopped root veg and continue to cook for about 5 mins then add the stock bring to a simmer and leave for about 15 minutes add the red lentils for the last 25 minutes of cooking and add the fresh herbs in the last 15 minutes of cooking, add a squeeze of tomato puree throughout cooking and season with Tibetan pink crystal salt and peppercorns ground to taste. When casserole has thickened (red lentils are cooked) serve and enjoy. You could accompany this with garlic potatoes or with my next recipe of Cauliflower and Peanut Dressing.
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| Root Veg and Red Lentil Casserole |
Red Lentil Stew with Beets
1 C dried red lentils
½ C quinoa
½ medium beet root, shredded
1 inch piece of ginger, chopped
¼ C diced red onion
1 bay leaf
4 C water
1 Tbsp coconut oil
½ tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric powder
Fresh lime wedge, black pepper and rock salt as garnish
½ C quinoa
½ medium beet root, shredded
1 inch piece of ginger, chopped
¼ C diced red onion
1 bay leaf
4 C water
1 Tbsp coconut oil
½ tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric powder
Fresh lime wedge, black pepper and rock salt as garnish
Place lentils, quinoa, shredded beet, ginger, onion, bay leaf and water in a pot. Bring to a boil, reduce heat and simmer for 20-30 minutes. During the last 5-10 minutes, heat coconut oil in a small separate skillet. Lightly saute cumin seeds, coriander and turmeric for 1-3 minutes on medium heat (making sure they don’t burn). Add oil & spice mixture to the red lentil stew and mix. I do a little taste test here and sometimes add more spices plus a little salt and pepper. Serve with a squeeze of lime.
SIDE DISHES
Cold pressed either Flax or Olive Oil
Organic Cider Vinegar
Turmeric
Whole and English mustard
Organic Honey
Organic Wholegrain smooth Peanut butter
Mix all ingredients together in a jar with a lid then mix until smooth runny consistency desirable for a dressing, pour liberally over chopped uncooked cauliflower and leave for about 20 minutes, should be crunchy it tastes delicious.
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| Cauliflower with Peanut Dressing |
CURRYS
Cauliflower and chickpea curry
Clove of garlic finely diced
2 green hot chilli's finely diced (optional add to taste)
Ginger finely diced or grated small amount
1 medium/large onion
Cooking oil ie: coconut or olive extra virgin
Cauliflower largish
1 tin of organic chickpeas
1 tin of organic chopped or whole plum tomatoes
Organic concentrated tomato paste
1 jar of organic tomato passata
2 tablespoons of organic bio-live greek style with honey Rachels yoghurt
1 tin of organic coconut milk
Sultanas as many as you like
2 teaspoon's medium organic curry powder
2 teaspoon's organic turmeric powder
1 teaspoon organic fenugreek powder
Sprinkling of organic fennel seeds (optional)
Season with Tibetan pink crystal salt and peppercorns ground to taste
Heat oil in large pan, add onion, ginger, chilli, turmeric, fenugreek, fennel seeds, don't burn these just sweat them down allowing the spices to release there flavors, whilst doing this add the cauliflower to a steamer and cook for 10 mins. next add tin of tomato's and passata sauce to the onions and spices, cook down for a 5 mins. now add the semi-steamed cauliflower and the tin of drained and rinsed chick peas to the pot and continue cooking for another 5 mins. (add a squeeze of tomato paste again to taste also the yoghurt) next add the coconut milk and the sultana's and leave to simmer for 10 to 15 mins. or until the cauliflower is medium softness or still has a bit of bite to it. Season with Tibetan pink crystal salt and peppercorns ground to taste. If you want to thicken this curry (which the yoghurt alone has not thickened enough) use some Gramm flour mixed with a little water in a cup and add gradually to desired thickness. You can also add parsnip, butternut squash, and green beans if you want to bulk it up. Serve with boiled organic brown /wild rice, Nann breads, or wholemeal Pitta's. This curry really is great and freezes well, I always save some to make wholemeal curry pasties.
PESTO'S
Walnut and parsley pesto
100g walnuts
1 fat garlic clove garlic, peeled and roughly chopped
100g hard, mature goat's cheese (or Parmesan), grated
50g flat-leaf parsley leaves
About 150ml good olive oil
Juice of ½ lemon
Season with Tibetan pink crystal salt and peppercorns ground to taste
Put the walnuts and garlic into a food processor and process until finely chopped - but still with some granular texture. Add the cheese and process again briefly. Add the parsley and blitz again to chop the leaves, then begin trickling in the oil, while the processor runs. Stop when you have a sloppy purée. Taste, season as necessary with lemon juice, salt and pepper. If you don't have a food processor, you can make the pesto with a large pestle and mortar, crushing the ingredients together in the same order. Store in the fridge - if you completely cover the surface of the pesto with oil so all air is excluded, it should keep for a couple of weeks.
Nettle pesto
20g breadcrumbs
100g young nettles (or the top few leaves of older ones)
20g good quality goats cheese or cheddar if you prefer
½ garlic clove, crushed to a paste with a little salt
150–200ml olive oil
Salt and black pepper
Preheat the oven to 180°C/Gas Mark 4. Scatter the breadcrumbs on a baking tray and bake for about 10 minutes until dry and golden, checking them frequently towards the end as they burn quite quickly. Tip on to a plate and allow to cool. Wearing gloves, pick over the nettles, discarding all but the thinnest stalks, then wash well. Fill a bowl with iced water. Find a pan large enough to take the nettles and half-fill it with water. Bring to the boil and cram in the nettles, pushing them down with a wooden spoon to immerse them. Cook for just 1 minute, then drain through a sieve over a bowl to save the cooking water. Immediately plunge the nettles into the iced water. As soon as they are cold, remove and squeeze them as dry as you can – they will not sting you once they are cooked.
Put the nettles into a food processor along with the breadcrumbs, cheese and garlic. With the machine on low speed, trickle in enough olive oil to make a loose paste. (Alternatively, you can grind the nettles, breadcrumbs, garlic and cheese to a paste using a pestle and mortar, then slowly incorporate the oil.)
Season your pesto with salt and pepper to taste. It is now ready to use. As for the nettle cooking water you saved, drink it – it’s too good to waste.
BREADS
Walnut and honey soda bread
200g walnuts
200g honey
500g wholemeal flour
4 tsp baking powder
Season with Tibetan pink crystal salt and peppercorns ground to taste
Preheat the oven to 200C/400F/ gas mark 6 and lightly oil a baking sheet. Divide the walnuts into two roughly equal piles. Put one half into a food processor or a mortar, then crush to a coarse powder. Using your hands, break the other pile of walnuts into large, rough chunks. Put the honey in a pan with 300ml water and heat gently until the honey dissolves.
Put the flour, baking powder, salt and all the walnuts in a large bowl and combine. Pour in the honey water and mix to a soft dough. Turn the dough out on to a lightly floured surface, shape it into a rough, round loaf and place on the oiled baking tray. Slice a deep cross into the top, going almost right the way through to the baking sheet. Bake in the preheated oven for 30-40 minutes, until well risen and golden brown. Remove, set aside to cool and serve immediately - at the very latest, eat within 24 hours.
PUDDINGS
Chocolate Mousse
Chocolate Mousse
x2 Organic Avocado or 1 very large Avocado
x6 Organic pitted dates
2 tablespoon Organic Raw Cacao powder
1 - 2 tablespoons of Agave Syrup
1 - 2 tablespoons of Organic probiotic low fat Goats yoghurt
Add Organic skimmed Goats milk to make consistency loose and mousse
Put all ingredients into a food processor until smooth or light and airy
add to serving dishes or glasses add topping of your choice ie: fruit
place in fridge and chill for an hour
Totally yummy reminds me of Angel Delight but this is really good for you no overly processed foods in it just gorgeous.
PLEASE NOTE I AM NOT MEDICALLY TRAINED IF YOU CHOOSE TO USE ANY OF THESE RECIPES THATS FINE BUT I CANNOT BE HELD RESPONSIBLE.
