Recipes

I regularly add my favourite recipes here to share with you

Butternut & chickpea curry

400g can coconut milk

1 tsp vegetable bouillon (or veg stock cube)

1 tbsp curry powder

1tbsp turmeric

½tsp ground cardamom

2 tbsp fresh ginger, grated

400g tin chickpeas

400g can diced tomatoes

1 butternut squash peeled and cubed (about 800g)

1 medium onion, chopped

2 tbsp olive oil

Pinch salt

2 tbsp lemon juice plus 1 tsp lemon zest

2 large spring onions, thinly sliced

2 tbsp plain yoghurt

Instructions

1. In a large saucepan mix together coconut milk, vegetable bouillon, curry powder, turmeric, cardamom, 1tbsp grated ginger.
2. Add chickpeas, tomatoes, butternut squash, and onion and mix to combine. Bring to the boil and simmer for about 20-30 mins. Make lemon-onion drizzle
3. In a small bowl, whisk together olive oil, lemon juice and zest, spring onions, remaining grated ginger, and pinch salt.
4. Serve the stew with quinoa or half a baked sweet potato, plain yoghurt and lemon-onion drizzle

Leila's extra tip

I don't know about you but I really love fresh coriander and find it is amazing with this recipe. Just add some freshly chopped coriander on to the top of the curry once it is ready to eat and enjoy!

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Green banana smoothie (as featured on 7-day challenge*)

1/2 ripe banana

large handful of fresh spinach leaves

1.5 scoops (about 25g) of protein powder

200 ml unsweetened almond milk

200 ml water

1 tbsp fresh ginger, grated (optional)

Instructions

Put everything into a blender and blitz away!

Pour into large glass. Add ice if you wish.

Enjoy!

* I run free challenges throughout the year on my private Facebook page. Click on link to join.

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Instructions:

  • Peel the vegetables, cut the carrots and turnip into small pieces, the onion into cubes.

  • Heat up the oil in a wok. Add the mustard grains, fenugreek and cumin. Wait until they start to colour and then add the onion. When the onion turns translucid, add the ginger and garlic. Mix well and cook for 2 minutes before adding all the vegetables, salt, curcumin and pepper.

  • Cover and leave to simmer for 25 minutes. 5 minutes before the end add the lemon juice.

  • Serve in a dish with a sprinkling of freshly chopped parsley.

Ayurvedic Vegetable Stir-Fry 

This stir-fry is a celebration of spring with a delicious mix of fresh vegetables. Full of colour, this fusion of root, leaf and bulb veggies will tantalise your taste buds. A perfectly balanced dish to say goodbye to winter!

Preparation: 10 min

Cooking: 25 min

INGREDIENTS for 6:

  • 500g of fresh peas

  • 300g of green beans

  • 3 carrots

  • 2 turnips

  • a few spinach leaves

  • 1 onion

  • 4 tbsp olive oil

  • 1 tsp mustard grains

  • 1/2 tsp fenugreek

  • 1 tsp cumin (seeds)

  • 1 tbsp freshly chopped ginger

  • 2 chopped garlic cloves

  • 1 tsp salt

  • 1 tsp curcumin

  • freshly ground pepper

  • 2 tsp lemon juice

  • a few sprigs of parsley

Hawaiian Poke Bowls

Handy tip:

Don't forget to add chickpeas to your salads for added protein and fibre and which will help you feel full longer.

10-minute Buddha Bowl

For one person you will need:

  • 1 large carrot

  • 1/2 avocado

  • 1/2 cooked beetroot

  • 4 handfuls of spinach leaves

  • 125g of curry flavoured tofu

  • 1 handful of chickpeas

  • 1 heaped tbs of hummus

  • sesame seeds

For the vinaigrette:

  • 1.5 tbs of olive oil

  • 1/2 tbs balsamic vinegar

  • 1/2 tbs agave syrup

  • 1 tsp cashew nut paste

  • salt & pepper to taste

Spotlight on beetroot:

Beetroot helps to detox your body naturally and boosts muscular oxygenation. It has anti-inflammatory and antioxidant properties thanks to its high betalain content which also gives it its vibrant red colour. It can be eaten  cooked or raw, simply peeled and grated.

  1. Wash and grate the carrot. Peel the avocado, remove stone and cut the flesh into slices. Dice up the beetroot. Rinse the spinach and dry well. Cut the tofu into cubes.

  2. Arrange the carrot, beetroot, spinach, avocado, chickpeas and tofu next to each other on a large plate.

  3. Prepare the vinaigrette: mix everything together and pour over the vegetables. Add a drizzle of lemon juice to the avocado and carrots.

  4. Put the hummus into the middle of the plate and sprinkle sesame seeds all over.