If you want to serve a dish with that ‘wow’ factor than this is the dressing you need! It will make anything taste delicious and will leave you wanting more. The best thing about this recipe is you really can’t stuff it up!
Drizzle this sauce onto any Asian inspired stir-fried dishes, salads, chicken and fish to really enhance the flavours or even over a classic San Choy Bau recipe – yum!
- 4 tablespoon white miso paste (Clearspring)
- 2 tablespoons tahini
- 3 tablespoons sesame oil
- Thumb size knob of ginger, grated
- 1 tablespoon tamari
- 1 tablespoon good quality balsamic vinegar
- 4 tablespoons warm water (you may need more)
- Few drops of liquid stevia or honey
- Zest and juice of a lime
- 1 tablespoon sesame seeds
- 1 teaspoon chilli flakes
- Combine all ingredients in a large sterilised jar and give it a good shake to make sure all the ingredients are well combined.
I like stocking the fridge each week with delicious, easy to make, healthy sauces which are guaranteed to make any meal taste ridiculously tasty! This week, I have made my very own Satay Sauce which tastes so yummy over anything.
Give it a go and let me know how you find it.
- 70grams pure crunchy peanut butter (I like Pip & Nut)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon oat milk or any milk
- 1 tablespoon tamari/soy sauce
- 1/2 tablespoon grated ginger
- 1 teaspoon chilli flakes
- 1 spring onion, finely chopped
- 4 tablespoons warm water
- a few drops of liquid stevia or honey (optional)
- salt & pepper to season
- Combine all ingredients together, once all mixed through place the Satay sauce in a sterilised jar and keep refrigerated.
Oat milk is rapidly becoming one of my favourite milk alternatives, it is rich in fibre and has such a creamy consistency to it. This recipe is very low in calories too, containing only 175 calories for the whole jug!!
- ½ cups organic oats – I like to use Flahavans oats
- 5 cups filtered water
- A few drops of liquid stevia, or sweetener of your choice
- 2 teaspoons orgamic vanilla essence
- Pinch of Himalayan salt
- Sterilised glass bottle
- Pour all the ingredients into the blender and blend on high speed for around 3-5 minutes.
- Strain the oat milk by pouring it through a nut milk bag, cheese cloth or very fine sieve and discard the oat pulp that remains. Do this process 2-3 times so you end up with a nice light milk.
- Pour the oat milk into a sterilised glass bottle and keep refrigerated.
- Make sure you shake thoroughly before using it.
After my recent trip to Thailand, I have come back with a new love for Thai food. The Thai’s have an amazing way of balancing out so many ingredients creating the most amazing flavour! Sweet, sour, salty, spicy and bitter flavours are carefully combined to make the most delicious and aromatic dishes!
Below I have created my take on a coconut and lemongrass fragrant rice dish, it really is an easy recipe which will be sure to impress your dinner guests! I like to enjoy it either as a vegetarian option by itself with some added vegetables or it is a great accompaniment to a Thai style curry.
I hope you enjoy it just as much as I do!
- 120 grams brown rice
- 2 kafir lime leaves
- 1 stick of lemongrass
- 1 red chilli (or half depending on how spicy you like it)
- Fresh ginger, about a thumb size
- 1 medium sized shallot
- A large handful or coriander
- 1 tablespoon coconut oil
- 200mil coconut milk
- 100 mil filtered water
- 1 tablespoon Fish sauce
- Fresh lime wedges to serve
- Put the brown rice in a saucepan of cold water, bring to the boil and then lower the temperature down to a simmer for 15 minutes. Drain the rice and set aside. The rice will only be half cooked as it will be finished off in the pan with the spices towards the end of the recipe.
- Place all the following ingredients in a blender, kafir lime leaves, chilli, ginger, shallot, coriander, coconut oil and blitz together to make a fragrant, coarse paste.
- Next place some more coconut oil in a large pan and add the paste mixture into the pan. Cook the paste for about 2 minutes, stirring occasionally.
- Next add the brown rice into the pan along with the coconut milk, water and fish sauce.
- Allow the mixture boil then lower to a simmer for 10-15 minutes or until the rice is cooked through. You may need to add some more water half way to help the rice cook through.
- Serve with some fresh coriander and a wedge of lime.
I absolutely love rhubarb – it brings back fond memories of my childhood and eating my mums delicious apple and rhubarb crumble! This recipe could not get easier and it is so versatile. I like to make a big batch at the beginning of the week so I have a healthy, nutritious refined sugar free topping to my yoghurt, porridge and even granola. Sweet yet tart – give this delicious recipe a go today!
- 3 rhubarb stems
- A small thumb of ginger, grated
- 1 pink lady apple, grated with skin on
- 1 tablespoon lemon juice
- 1 teaspoon zest
- Cut the rhubarb into 2 cm pieces and place in a saucepan, add the remaining ingredients, next bring to the mixture to the boil and place a lid on the saucepan.
- Once boiled, reduce the heat and allow to simmer for 5-10 minutes until the rhubarb has completely softened.
- Enjoy over some natural yoghurt, granola or try making a delicious crumble with it by adding some berries and apple chunks to the mixture!
Note: When grating the zest of the lemon, only use the yellow top layer of the skin as the white part beneath can be quite bitter.
Please tag me in your creations and let me know if you have any queries!
As I start to write this blog post on the health benefits of avocados, my mouth is watering and all I can think of is making a big plate of zesty, smashed avocado with the perfectly poached egg – because who doesn’t love the addition of avocado to their breakfast. So tasty, nutritious and creamy!
Believe it or not avocados are extremely versatile. I love to make all sorts of dishes with them. I like to blitz them up into a creamy salad dressing or pasta sauce, bake them in the oven or make a yummy guacamole with them when entertaining family and friends! You can finely slice them and add to salads, wraps or a homemade Mexican feast! Did you know you can even buy avocado oil too which is absolutely delicious!
So what are the health benefits of avocados?
Healthy fats –
Avocados are made up of heart healthy fats (omega 3s and mono-unsaturated fats) with roughly 20 grams of fat per fruit. Mono-unsaturated fats are easily burned by the body for energy and may help to lower bad cholesterol (LDL’s) and increase good cholesterol (HDL’s). Many important vitamins are fat soluble vitamins (Vitamins A, D, E & K) meaning we need to eat healthy fats such as avocados so that we can absorb these vitamins and nourish our bodies.
Weight loss –
Avocados also contain lots of fiber with about 27% of the recommended daily dosage in just one fruit. Fibre is a big part in weight loss and your metabolic health, it can help you remain regular and prevent any blood sugar spikes! The fat content in avocado can also make you feel satisfied and full which helps keep your hunger at bay!
Avocados contain many micronutrients (vitamins and minerals). They have more potassium than a banana which helps regulate blood pressure levels. They contain vitamin E, B Vitamins and Folic Acid which is beneficial for those trying to fall pregnant and even help during pregnancy!
Avocados are a real super food and should be included into everyone’s diet, just make sure you don’t over do them if you are trying to loose weight because although they are rich, creamy and nutritious they are also quite high in calories.
What are your favourite ways of including this humble fruit into your diet? Let me know in the comments below.
Who doesn’t love a burger? Especially an Asian style burger packed full of flavour and nutritious ingredients? This recipe is mouthwatering! It is so delicious, healthy and super easy to make. I opted for turkey mince as a healthy alternative to beef as it is high in protein and low in saturated fat, however chicken mince would work well too!
If you love Asian flavours, then this recipe is for you!
This recipe makes 6 medium sized patties.
- 500 grams Turkey thigh mince
- 1 large handful coriander
- 2 garlic cloves
- ½-1 red chilli
- Zest & juice of 1/2 lime
- 1 teaspoons fish sauce
- 3 springs onions
- 1 teaspoon coconut oil (melted)
- Place the garlic, coriander, red chilli,spring onions and lime zest in a food processor and blend until smooth.
- Next add the turkey, lime juice, fish sauce, coconut oil and spring onions.
- Blitz all the ingredients until you have a smooth paste.
- Separate the mixture into 6 even size balls and shape into burger patties.
- Place each patty on a chopping board and allow to sit in the fridge for an hour or so before frying.
- I like to serve these with an Asian slaw, fried rice or even in a lettuce cup!
Let me know how you get on.
Its that time of year where everyone seems to be getting the sniffles, myself included. I woke up feeling a bit under the weather so decided I would come up with an immune boosting soup full of immune boosting ingredients to help nourish and support my system.
This soup is a multi-vitamin, multi-mineral hit of vegetables with heart healthy fats. Lots of deep leafy greens, broccoli, chilli, lemon, ginger and garlic paired with a good source of fat – coconut oil and desiccated coconut which will help your body absorb all the fat soluble vitamins (vitamins A,D,E & K). It also contains a litre of chicken bone broth which helps support your immune system by boosting antioxidant activity in the body. Bone broth is full of glycine which is not only great for digestion but it also helps in detoxification! (Head over to my ‘The Bone Broth Wonders” blog post for more on the health benefits of bone broth)
Tips- make sure you get a really good bone broth for this, none of the stock cube business. I like to either make my own or buy True Foods (UK only) chicken stock from Ocado or Wholefoods as it is packed full of flavor and doesn’t contain any nasty’s! Watch out for sugar, vegetable oils and any ingredients you can pronounce.
Spinach, leak and broccoli soup
- 1 medium sized head of broccoli
- 1 teaspoon coconut oil
- 2 leeks, chopped
- 2 Garlic cloves, minced
- ½ red chilli, chopped
- Thumb sized bit of ginger
- 150grams or half a bag of spinach
- Zest and juice of half a lemon
- 600ml good quality chicken/beef stock
- 1 large handful parsley
- Can of coconut milk
- Salt and pepper to taste
- Broccoli sprouts to garnish
- Cut the broccoli into small florets and place them in a saucepan-steamer and steam through.
- Place the coconut oil in a wok and add the leaks. Allow to cook for a few minutes so they become soft. Next add the garlic, chili, ginger and stir through for a few more minutes.
- Once the broccoli is steamed add the florets into the wok along with the lemon zest, juice and spinach. Stir through allowing the spinach to wilt. Next add the parsley and stock. Bring the heat up to a low simmer and then add the desiccated coconut and mix through.
- Once mixed through, add the mixture into a high speed blender (you may have to do this in two batches) allow to blend for a fair few minutes until the texture becomes smooth and creamy.
- Place the soup mixure into a saucepan and heat through, add salt and pepper to season to your liking.
- Serve with some broccoli sprouts or roasted nuts for some crunch.
Let me know how you get on with this!
Vanilla chai protein smoothie recipe:
1 scoop of vanilla protein powder (I like Sunwarrior vanilla protein powder)
1 large frozen banana
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon vanilla powder
Dash of vanilla extract
Pinch of ground nutmeg, cardamom and cloves
2 cups of almond milk (depending on what consistency you like)
1 teaspoon honey (optional)
1 tea spoon chia seeds
3-4 Ice blocks
Add all ingredients to a blender and blend until thick and creamy
I do love using 1 cup of almond milk and 1 cup of coconut water as it gives it a sweet taste!