Curry in a hurry - 10 minute chickpea and spinach curry.

(Taken from Blog HungryHappyHealthy.com)

Serves 2

Ingredients:

1 x medium onion, diced

2 x garlic cloves, crushed

1 x 400g can chopped tomatoes

1 x 400g tin chickpeas

100g spinach

10g coriander

1/2 tsp each of ground coriander, paprika, cumin, turmeric and cayenne

A pinch of salt and black pepper.


Method:

  • Heat a little oil in a large pan and add the onion and garlic and cook for 2 minutes
  • Add the spices and then stir well
  • Add the chopped tomatoes, drained chickpeas, coriander and salt and pepper and simmer for 8 minutes.
  • Two minutes before its finished, add the spinach, let it wilt and make sure you stir well.


Mocha avocado mousse.

I have adapted a few different versions of a chocolate avocado mousse and came up with this one. Feel free to adjust the flavours to suit you - replace the coffee with orange zest and juice, for a chocolate orange version, for example.

It officially serves one, but I spilt it into 2 small ramekins to spread the joy over two days!


Ingredients:

1/2 avocado

1 tablespoon Raw Cacao powder

1 tablespoon almond butter

1 teaspoon rice malt syrup

1/2 ripe banana

1 tbsp of coffee granules mixed with 1 tbsp. boiling water (allow to cool for a few minutes)

Chia seeds and cacao nibs (optional as decoration)


Method:

Mix everything (apart from chia seeds and nibs) in a small blender and divide into ramekins or glasses

Decorate with chia seeds or cacao nibs if desired.

Place in fridge for a couple of hours to firm up.

Berry Omelette

This is my favourite breakfast - I also have it for tea sometimes as well!!

(I have taken the recipe from 'I quit sugar' by Sarah Wilson and made some modifications to serve one rather than four people.)


Ingredients:

2 eggs

1/2 tablespoon rice malt syrup

1/2 tablespoon butter

80g berries

Serve with tablespoon Greek yoghurt and toasted nuts and coconut flakes.


​Method:

  • Separate eggs and whisk syrup into egg yolks.
  • ​In a separate bowl beat the egg whites until thick and fluffy, then fold into the egg yolk mixture.
  • Melt butter in a small omelette pan over a low heat.
  • ​Pour in the eggs and sprinkle berries over the top.
  • Cook on a low heat until the base is golden (couple of minutes).
  • Transfer the pan to the oven grill and brown very slightly (I position the pan in the middle of the oven, not too close to the elements or is burns!)

​Serve with yoghurt and toasted nuts and coconut flakes.

Calming green soup

This simple soup is not only an awesome colour, but also has a naturally sweet flavour and smooth texture. It is great for strengthening bones and reducing anxiety. (Taken from The Medicinal Chef - Dale Pinnock)

Serves 3-4

Ingredients:

Olive oil (for cooking)

1 white onion (finely chopped)

1 garlic clove (finely chopped)

350g fresh or frozen peas

1 large courgette, (coarsely chopped)

1 large potato (roughly diced)

500ml vegetable stock

180g bag of baby spinach

fresh mint leaves (small bunch)

Sea salt and black pepper


Method:

  • Heat a little olive oil in a large pan, add the onion and garlic and cook for 4-5 minutes until softened
  • Add peas, courgette and potato and enough vegetable stock to cover the ingredients. Simmer until the potato has softened (about 10-15 minutes)
  • Add the baby spinach a handful at a time, until it has all wilted into the hot soup. Add the mint leaves, leaving some aside for serving.
  • Season with salt and pepper. Transfer in batches to a blende and process to a smooth soup.
  • Scatter with the reserved mint leaves and drizzle with olive oil to serve.