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Spring Cleanse

Berryliscious Beet Smoothie

Berryliscious Beet Smoothie

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Berryliscious Beet Smoothie
Servings
people
Ingredients
  • 150 g mixed berries fresh or frozen (preferably organic)
  • ½ medium beetroot scrubbed, trimmed and roughly chopped
  • ¼ medium avocado peeled and stoned
  • 1 handful baby spinach leaves
  • 2 tbsp flax seeds freshly ground
  • 140 ml coconut kefir
  • 300 ml coconut water
  • 1 tbsp hemp protein powder (optional)
Servings
people
Ingredients
  • 150 g mixed berries fresh or frozen (preferably organic)
  • ½ medium beetroot scrubbed, trimmed and roughly chopped
  • ¼ medium avocado peeled and stoned
  • 1 handful baby spinach leaves
  • 2 tbsp flax seeds freshly ground
  • 140 ml coconut kefir
  • 300 ml coconut water
  • 1 tbsp hemp protein powder (optional)
Instructions
  1. Add all the prepared ingredients to a blender and blend until smooth.
  2. Additional coconut water can be added until desired consistency is achieved, or alternatively add less for a lovely thick smoothie bowl.
  3. If using fresh berries rather than frozen, you may want to add a few blocks of ice at the end of the process and blend again for a few seconds.
Recipe Notes

Coconut kefir products such as Rhythm are becoming more available in health food stores, however if you don’t have any to hand you can omit entirely and use more coconut water, or try replacing with coconut milk or a couple of tablespoons of coconut yoghurt.

Berries, and in particular organic berries, can be very expensive. However it’s sometimes possible to pick them up at a good price during the summer months when they are in season in the UK. They freeze very well so stock up on a few extra punnets for the freezer when the price is right.

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Traditional Chinese Medicine Philosophy on Spring

Can’t sleep?

Is there a natural solution to my Varicose Veins?

10 servings of veg and fruit per day?

Why all the fuss about getting vitamin C?

Home-made Yellow Curry Paste

Home-made Yellow Curry Paste

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Home-made Yellow Curry Paste
Servings
servings
Ingredients
  • 2 tbsp organic coconut oil
  • ½ organic white onion - diced
  • 3 cloves organic garlic - finely chopped
  • 1 inch fresh organic ginger - grated
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp ground turmeric
  • ½ tsp chilli flakes (extra if you like heat)
  • 65 g creamed coconut
  • ¼ cup organic natural yogurt
  • 4 organic tomatoes - roughly chopped
  • 1 tbsp organic tomato paste
  • ¼ tsp sea salt or Himalayan salt
Servings
servings
Ingredients
  • 2 tbsp organic coconut oil
  • ½ organic white onion - diced
  • 3 cloves organic garlic - finely chopped
  • 1 inch fresh organic ginger - grated
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp ground turmeric
  • ½ tsp chilli flakes (extra if you like heat)
  • 65 g creamed coconut
  • ¼ cup organic natural yogurt
  • 4 organic tomatoes - roughly chopped
  • 1 tbsp organic tomato paste
  • ¼ tsp sea salt or Himalayan salt
Instructions
  1. Heat a saucepan to medium heat then add the coconut oil. When melted add the onion and sauté for 2-3 minutes.
  2. Add the garlic and cook for a further 1 minute.
  3. Reduce heat to low and add the cumin, coriander, turmeric, ginger and chilli flakes. Make sure to stir frequently and not let the spices burn.
  4. After 20 seconds add the tomato paste, natural yogurt and creamed coconut; continue to stir until the creamed coconut has melted fully.
  5. Next add the chopped tomatoes and salt and bring the heat back up to medium, stirring frequently. Allow to cook for a further 5 minutes until the tomatoes are soft and all the spices are cooked.
  6. Remove from the heat and cool slightly then blend with blender/Nutribullet to a creamy consistency and all ingredients are smooth.
How to use the paste
  1. Use the paste as a marinade for chicken, fish, or hearty vegetables. Marinade for at least 30 minutes.
  2. For a typical curry dish, add 1-2 tbsp. of the paste to a pan. Add 1-2 tbsp. stock/broth or ½ bouillon in 200ml boiling water. Let the mix heat for 1 minute and then add the more stock until you reach a desired consistency. Mix with cooked chicken/fish/vegetables and serve with quinoa or brown rice.
  3. Mix 1 tbsp. into a cup of organic plain Greek yogurt for a delicious veggie dip.
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