Spring’s rebirth of greens means you can put in-season salads back on the menu and reap their many health benefits. Eating salad almost every day may indeed be one of the most healthy eating habits you can adopt, and perhaps one of the simplest!
Here is a delicious looking salad recipe, contributed by Food and Wellness coach, Kavisha Jega, that you can easily put together at home.
2 sweet potatoes
1 tablespoon coconut oil
1 1/2 cups quinoa
1 tablespoon cinnamon
1/2 a lemon
1 bunch coriander, finely chopped
1/4 cup sultanas
2 avocados, cut into small squares
4 small spring onions, chopped
1 cup slithered almonds
salt and pepper to taste
Chop sweet potatoes into small cubes and coat with the coconut oil and some salt. Spread out on a lined baking tray and bake for 20-25 minutes in a 180c oven.
Cook the quinoa according to the package or in a rice cooker. When it’s done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add the cinnamon into the quinoa. Mix well.
Throw the coriander, sultanas, spring onions, avocado, almonds, roasted sweet potato, salt and pepper in with the quinoa and toss it around until all the flavours are well combined. Serve in bowls or pack into containers ready to take for lunch.
*Option: Add some feta cheese, chicken or hard boiled eggs for an extra protein hit!
Crepes – a classic and very versatile French dish that can be enjoyed day or night, savoury or sweet, top with just about anything you can imagine.
Simply swapping regular flour with buckwheat flour makes the classic crepes feel a whole lot healthier and “gluteny”. We assure you it actually tastes better. Here we’ve paired the crepes with baked-on eggs and topped with smoked salmon and creme fraiche just to make it a little more fancy.
150g (1 cup) Buckwheat Flour
10 eggs, 2 beaten, 8 whole
125ml (1/2 cup) milk
Place flour and 1/2 teaspoon of salt in a bowl and make a well in the centre.
Pour in beaten eggs and milk. Whisk until smooth.
Add 250ml water and whisk. Batter should be thin enough to just coat your finger. Add more water if needed.
Cover and stand for 30 minutes.
Heat a slightly greased heavy-based pan or crepe pan over medium heat.
Pour in 60ml of batter, swirl pan to coat base.
Crack an egg into the centre and cook for 3 minutes until egg is just set.
Fold in sides of the crepe so that the egg is partly exposed.
Top with smoked salmon and serve with micro-greens/side salad.
Love smoothies but finding it too cold to have them in winter? In fact, according to Traditional Chinese Medicine, it’s so important to keep our insides warm especially in winter. That means cold drinks are not ideal.
That said, you’d love this Spicy Chai Tea Smoothie, tasty, warming and healthy all at the same time. What’s more this vitamin- and antioxidant-packed smoothie will give your immune system a boost so you stay healthy during the cold winter. Enjoy!
SPICY CHAI TEA SMOOTHIE
1 cup milk of choice (I use unsweetened vanilla almond milk and coconut almond milk)
1 chai tea bag
1 very-ripe frozen banana
¼ tsp pure vanilla extract
1/4 inch ginger
Heat your milk on the stove for for a minute or two in the microwave, just until it is hot and steam.
Put the tea bag in the milk and place in the refrigerator until chilled.
Combine the tea milk, banana (cut into chunks), ginger and vanilla in a blender and blend until smooth.