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Turmeric Tea

Who else is struggling with cold/flu? Before you grab the standard cold/flu medication which is packed full of caffeine, chemicals and sweeteners, try the more natural and healthy approach.

This turmeric, ginger, lemon and honey drink will do the trick!

1 serving

Prep: 1 min

GF,DF,V,RSF

Ingredients:

  • 1/2 teaspoon ground turmeric
  • Juice of 1/2 lemon
  • 1/2 thumb size piece of fresh ginger
  • Boiling Water
  • 1 teaspoon of honey (preferably Manuka)

Method:

Place the turmeric, lemon juice and ginger into the bottom of the mug.

Add boiling hot water and stir.

Now add the honey and stir again.

Let it sit for 5 mins, this allows it to cool and infuse all the flavours.

Tip: Stir well before drinking.

Turmeric & Ginger Energy Balls

Turmeric & Ginger Energy Balls

These turmeric & ginger energy balls are so simple to make, mega tasty and very nutritious. The sweetness from the dates works perfectly with the small kick from the spices!

Turmeric has been hot on the health press for a while now boasting many health benefits. The health benefits actually come from curcumin which is the main active ingredient in turmeric. Curcumin provides antioxidant, anti-inflammatory, antimicrobial and help to prevent cancer.

Ginger has great anti inflammatory properties called gingerols along with creating a soothing effect on the stomach.

They are naturally gluten free, vegan & refined sugar free. The perfect healthy snack to have on the go!

Turmeric & Ginger Energy Balls

Turmeric & Ginger Energy Balls
Print Recipe
0 from 0 votes

Turmeric & Ginger Energy Balls

gluten free, vegan, dairy free, egg free, refined sugar free
Total Time3 mins
Servings: 6 Balls

Ingredients

  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 6 medium sized dates pitted
  • 1/2 tbsp ground ginger
  • 1/2 tbsp ground turmeric
  • 1 tbsp water

Instructions

  • Place the almonds and walnuts into the processor and blend into crumbs.
  • Then tear the dates in half and place into the processor along with the ginger and turmeric.
  • Blend again until the dates aren't in visible chunks.
  • Add the tablespoon of water and whiz again for 10-15 seconds, this will make the mix sticky.
  • Finally roll evenly into balls and they are ready to eat.

Notes

You can store these in the fridge in an airtight container for up to a week or even freeze them!

Turmeric & Ginger Energy Balls

Prefer chocolate? How about trying my Raw Cacao & Orange Zest Energy Bars instead?

Creating these Turmeric & Ginger Energy Balls? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

Turmeric & Ginger Energy Balls - Naturally gluten free, vegan and refined sugar free. The perfect quick, healthy and nutritious snack for on the go.

Tofu Katsu Curry

Tofu Katsu Curry (gluten free & vegan)

Introducing my gluten free & vegan Tofu Katsu Curry!

Full of colour, flavour and crunchy tofu this homemade plant-based Katsu Curry is going to rock your world.

It’s really simple to make, healthy and super tasty. 

Best of all this will feed 4 people for roughly £2.50pp so a lot cheaper than going out!

You’re going to absolutely love this Tofu Katsu Curry as it’s:

  • Easy
  • Versatile
  • Colourful
  • Ready in 25 mins
  • Roughly £2.50pp
  • Gluten free & Vegan

Using these simple ingredients you can buy from most supermarkets:

Ingredients

Firstly if you struggle to find gluten free breadcrumbs it’s quite simple to make your own. Blend up a piece of gluten free bread into small crumbs and freeze. Remove from the freezer and use as instructed below in the recipe section.

As this is a vegan Katsu curry I have opted to use Tofu as the main source of protein but this recipe will work just fine with chicken if you wish.

It’s really easy to cover the tofu ready for frying. Simply slice the tofu into “steaks” and then dipping into plant-based milk followed by the gluten free breadcrumbs.

The homemade Katsu sauce is incredibly easy to make by simply adding all the ingredients into a pot and simmering until it thickens whilst you get on with preparing and frying the tofu.

Tofu Katsu Curry

Finally it creates this wonderfully colourful and flavour packed sauce that perfectly accompanies the crispy gluten free tofu. 

Tofu Katsu Curry

IF YOU TRY THIS Tofu Katsu Curry let me know!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

Crispy gluten free tofu

On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!

Tofu Katsu Curry Pinterest

Tofu Katsu Curry (gluten free & vegan)
Print Recipe
5 from 7 votes

Tofu Katsu Curry

gluten free, vegan, plant-based, dairy free, egg free, dinner, katsu curry
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Asian
Keyword: curry, dairy free, free-from, gluten free, healthy dinner, healthydinners, katsu, meat free, tofu, vegan mince pies
Servings: 4

Ingredients

  • 400 g firm tofu pressed
  • olive oil
  • 4 garlic cloves crushed
  • 1 large carrot finely diced
  • 1 red onion finely diced
  • thumb size piece of ginger finely diced
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp chilli flakes
  • 1/2 tsp fennel seeds
  • 2 tbsp gluten free flour ( I used corn flour)
  • 1 juice of lime
  • 500 ml veg stock
  • vegan milk (I used almond)
  • handful gluten free breadcrumbs (I bought mine but you can make your own)

Instructions

  • Firstly press your tofu to drain out any excess water (5-10 minutes)
  • Meanwhile to a pot add olive oil, garlic, carrot, onion, ginger and fry together for a few minutes
  • Now add in the spices, lime juice, flour and veg stock and stir. Reduce to a low heat and simmer for 10-15 minutes until it starts to thicken making sure to stir every 5 minutes
  • Once the tofu has drained slice into "steaks" aim for 8 slices. In one bowl add your vegan milk and in another bowl add gluten free breadcrumbs
  • Dip the tofu steaks into the milk and then into the breadcrumb bowl making sure to push the breadcrumbs firmly into the tofu
  • Heat a frying pan with a generous amount of olive oil and fry the tofu on either side for a couple minutes until golden brown and crispy
  • Finally the Katsu sauce should be ready, you can either strain it through and sieve for it to be smooth or just have it slightly chunky (whichever you prefer)
  • Serve it up in a bowl with rice and salad leaves

Notes

Serve with rice and side salad 

Fancy a faster curry? Then try my 10 Minute Curry 

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

Coronation Tofu Baguette

Coronation Tofu Baguette

I have teamed up with BFree Foods for this sponsored recipe to create a simple and delicious Coronation Tofu Baguette using their NEW bake at home baguettes.

Since being gluten and egg free it’s been extremely hard to find a decent baguette BUT BFree have really created something special. Their new bake at home baguettes take 9 mins in the oven and are gluten free, vegan and refined sugar free which to my knowledge is one of the only baguettes on the market like this!

You can purchase them in selected Tesco stores for £2.50

Coronation Tofu Baguette
Print Recipe
5 from 1 vote

Coronation Tofu Baguette

gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 3 people

Ingredients

  • 2 BFree Bake at home baguettes
  • 400 g firm tofu drained (as per packet instructions) and sliced into cubes
  • Extras such as lettuce chilli, cucumber, coriander, radishes

Sauce Ingredients:

  • 100 g cashews soaked in hot water for 20 mins
  • 4 tbsp coconut yoghurt
  • 3 dried apricots finely chopped
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 2 pinches of chilli flakes
  • 1 Juice of lime
  • 4-6 tbsp of water this depends on the thickness of your coconut yoghurt

Instructions

  • Firstly soak your cashews in hot water for 20 minutes to help soften them ready for blending
  • Pre heat your oven to 180C and prepare the tofu
  • Place the Bfree baguettes into the oven as per packet instructions
  • Heat a pan with oil and fry the tofu cubes until turning golden brown on each side
  • Now drain the cashews and add them to a blender along with all the other sauce ingredients and blend until smooth
  • Once the tofu is cooked simply add to a mixing bowl and pour over the coronation sauce and give it a stir
  • Take your Bfree baguettes out the oven and layer up the baguette as you wish

Creating these Coronation Tofu Baguettes? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW

Coronation Tofu Top

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

Coronation Tofu Baguette

Sweet Potato & Black Bean Stew

Sweet Potato & Black Bean Stew

This Sweet Potato & Black Bean Stew is the perfect comforting dish to make during this cold weather.

It is so simple to make and extremely inexpensive, costing around £4-£5 for the whole dish. That is roughly £1 a portion!!!

It’s gluten free, vegan and is absolutely packed full of colour, flavour and goodness.

Sweet Potato & Black Bean Stew

You can always adapt this recipe to use what you have, for example swap the sweet potatoes for butternut squash and the black beans for lentils.

If you try this Sweet Potato & Black Bean Stew let me know!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

Sweet Potato & Black Bean Stew

Trust me this will become one of your weekly staples during the colder months! Warming, allergy free, tasty and family friendly.

Always make extras as this tastes even better the next day! You can store it in an airtight container in the fridge for up to a couple days or freeze it down to enjoy another day.

Sweet Potato & Black Bean Stew

This recipe has been featured in a new recipe book for Heart Research UK, if you are able to, a small donation to them would be greatly appreciated. You can get their book here

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

Sweet Potato & Black Bean Stew

Sweet Potato & Black Bean Stew
Print Recipe
4.61 from 41 votes

Sweet Potato & Black Bean Stew

gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people

Ingredients

  • 2 tbsp olive oil/coconut oil
  • 2 large garlic cloves, crushed
  • 1/2 large red onion, diced
  • 1/2 tsp ground coriander
  • 1 heaped tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 pinch chilli flakes
  • 1/2 tsp paprika
  • 2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes
  • 1 tbsp tomato puree
  • 2x 400g cans tomatoes
  • 2x 400g cans black beans, drained and rinsed
  • 400 ml veg stock
  • 2-3 handfuls fresh spinach or kale
  • salt & pepper

Instructions

  • Firstly peel and chop the sweet potatoes into small cubes and dice the red onion
  • Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple minutes
  • Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple minutes making sure to stir
  • Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together
  • Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick)
  • Add the spinach and stir through, allowing it to wilt before taking off the heat

Notes

Try serving it with a side of quinoa or brown rice.
You can refrigerate this in a sealed container for 2-3 days. It is also suitable for freezing so you have a quick and healthy meal another day.

Love Sweet Potato recipes? Try my Sweet Potato & Chickpea Curry

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

 

Pumpkin & Quinoa Curry

Pumpkin & Quinoa Curry

Delicious pumpkin & quinoa curry that is the perfect halloween/winter dish for the cold evenings ahead!

It is gluten free, vegan, plant-based, extremely simple to make and packed full of colour and flavour.

Pumpkin & Quinoa Curry

If you feel like getting fancy with this recipe then roast a pumpkin by slicing in half and place your curry inside of it for halloween!

Roasted Pumpkin

If you try this Pumpkin & Quinoa Curry let me know!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!

Pumpkin & Quinoa Curry Pin

Pumpkin & Quinoa Curry
Print Recipe
5 from 1 vote

Pumpkin & Quinoa Curry

Gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: British
Keyword: curry, dairy free, Dinner, halloween, healthy, pumpkin, vegan
Servings: 4 people

Ingredients

  • 1 heaped tbsp coconut oil or olive oil
  • 1 red onion diced
  • 2 garlic cloves crushed
  • Thumb size piece of ginger diced
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 2 tsp turmeric
  • 1/2 tsp cayenne
  • 1/2 tsp cinnamon
  • Pinch chilli flakes
  • 2 heaped tbsp tomato puree
  • 660 g pumpkin sliced into small cubes (peeled and deseeded weight)
  • 1 can coconut milk
  • 1 can tinned tomatoes
  • 500 ml veg stock good quality
  • 200 g quinoa rinsed in cold water (roughly 3/4 cup)
  • 2 large handfuls of fresh spinach

Instructions

  • Start preparing the pumpkin by deseeding, peeling and chopping into small cubes
  • Place a large pot on a medium heat adding the coconut oil, garlic and onion with a pinch of salt & pepper until sizzling
  • Add all the spices along with the fresh ginger and tomato puree and mix well
  • Now add the pumpkin pieces to fry for a 3-4 minutes, making sure to mix into the spices
  • Add the coconut milk, tinned tomatoes, veg stock and rinsed quinoa and stir well
  • Reduce to a simmer for 30-35 mins (stirring every 10 mins)
  • Finally add the spinach and simply stir it through, it’s now ready to serve!

Notes

Tip: Don’t like or have pumpkins? No worries, you can always use butternut squash or sweet potato in this curry instead!
Tip: If you love spicy curries then just double the quantities of the spices!

Fancy another comforting curry then try my Butternut Squash & Coconut Dhal 

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

Healthy Fish & Chips

mushy peas

Fish & Chips don’t have to be unhealthy! You just need to change the way it is cooked and the ingredients used!

This turmeric crusted cod with sweet potato fries and homemade mushy peas is so simple to make and tastes amazing! 

Portion 1

Prep: 5-10 mins

Cooking: 30 mins

GF,DF,EF, RSF

Ingredients:

  • 1 large Sweet Potato
  • Fillet of fish (Try with either cod, haddock, hake or salmon)
  • Baking paper

Ingredients for the turmeric crust:

  • 1 1/2 tbsp ground flaxseed
  • 1/2 tsp turmeric
  • 1 tbsp olive oil
  • pinch of salt & pepper

Ingredients for the mushy peas:

  • 1 cup frozen peas (150g)
  • 1 tbsp olive oil
  • Small handful of fresh basil
  • Pinch salt & pepper

Method:

  1. Pre heat the oven to 200C
  2. Slice the sweet potato into thin chips and place on a baking tray. Add a glug of olive oil with a pinch of salt & pepper and mix around the chips so they are covered evenly.
  3. Place in the oven for roughly 30 minutes, making sure to turn them every 10 minutes
  4. Now prepare the crust by mixing all the crust ingredients in a small bowl
  5. Place the fish on some baking paper (enough so that you can wrap it up) and place the crust evenly onto the top part of the fish. Once finished wrap the fish up
  6. Place in the oven for roughly 10-15 minutes depending on the size of fish fillet
  7. Place your frozen peas in some water and bring to a boil for 7-8 mins. Once cooked, drain them and add the olive oil, fresh basil, salt and pepper and hand blend to the consistency you want
  8. It is ready to serve

Tip: Make sure you try it with my homemade garlic cashew mayo!

Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW.

Fish & Chips Front view

Gluten Free & Vegan Beet Burger

beet burger

I have teamed up with Bfree foods to bring you this gluten free, vegan and refined sugar free beet burger. It’s very simple to make and absolutely packed full of colour and flavour. There are so many health benefits of a burger like this due to it containing beetroot, adzuki beans and spices. You don’t get a healthier burger than this!

I can’t eat most gluten free bread on the market due to it containing egg. I think Bfree produce the best gluten, egg and sugar free bread out there.

Can’t wait to take these beet burgers down the beach this summer for a BBQ.

4 Burgers (I use 2 burgers in each bun)

Serves 2-4

Prep: 5-10 mins

Cooking: 17 mins (add more time if you are boiling your own beetroot)

GF,DF,VG,V,RSF

Ingredients:

  • 110g drained chickpeas (roughly 1/2 a can)
  • 95g adzuki beans (roughly 1/2 a can)
  • 100-110g of boiled beetroot
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of turmeric
  • garlic clove crushed
  • 1 teaspoon maple syrup
  • 2 tablespoons chickpea flour (aka gram flour)
  • pinch of salt & pepper
  • Burger bun (I use Bfree brown seeded rolls) which are gluten free, vegan and refined sugar free

Method:

  1. I boil my beetroot with the skin on for 35-45 minutes, once soft, peel the skin off under a cold running tap. Then slice into small cubes
  2. Pre heat the oven to 200C with an oven tray inside
  3. Add the chickpeas, adzuki beans and beetroot into a mixing bowl and mash ( I like to use the back of a fork)
  4. Once it is well mashed, add the smoked paprika, turmeric, garlic, maple syrup, chickpea flour and season with a large pinch of salt & pepper.
  5. Mash again thoroughly until its starting to stick together
  6. Now form a ball shape in your hands and press into a burger making sure its even and compact
  7. Heat a pan with a tablespoon of oil (I use coconut oil) until it’s smoking hot
  8. Add each burger to the pan and fry for roughly 1 minute each side until browning
  9. Now move from the pan into the pre heated oven tray and place in the oven for 15 minutes

Optional Extra Ingredients/Methods:

  • Chargrill some slices of pineapple in a pan for a couple minutes each side
  • Then add the sliced Bfree bun into the pan to lightly chargrill
  • I layer the bun with two pieces of lettuce followed by my cashew mayo (I leave out the rosemary so that it is just a garlic mayo).
  • I then place 2 of the burgers on top followed by the grilled pineapple.

Tip: Make sure you try the garlic cashew mayo, it works so well with this burger.

Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW .

beet burgers

beet burger top

Butternut Squash & Coconut Dhal

butternut squash & coconut dhal

I absolutely love using butternut squash and coconut together so I thought why not try making a comforting dhal. The end result was just incredible. It’s packed full of flavour using and only needs 1 pot so it saves on the washing up.

This dhal is so simple to make, very family friendly and tastes absolutely amazing. It will quickly become one of your favourite recipes and in your weekly meal rotar.

Best of all it’s also super cheap to make costing only £1.50-£2.00 per portion! A delicious batch cooking comforting recipe, perfect for a cold or rainy day. 

Always make extras as it tastes even better for lunch the next day. You can store it in the fridge in an airtight container for up to 2 days or freeze it down to have a healthy home cooked meal when short for time.

butternut squash and coconut dhal

butternut squash & coconut dhal
Print Recipe
3 from 2 votes

Butternut Squash & Coconut Dhal

gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 people

Ingredients

  • 1/2 large butternut squash (roughly 500g) peeled and chopped weight
  • 1 tbsp coconut oil
  • 3 small garlic cloves crushed
  • 1 medium red onion diced
  • 1 tbsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 pinch chilli flakes
  • 1/2 tsp ground coriander
  • 1/2 red chilli (deseeded and finely chopped) if you enjoy it hotter than add the whole chilli
  • 1/2 juice Fresh Lime
  • 1 cup red split lentils 180g
  • 1 1/2 cans coconut milk
  • 250 ml veg stock (I use Marigold)
  • Salt & Pepper

Instructions

  • Peel and chop the butternut squash into small cubes along with dicing the red onion
  • Heat a large pot on a medium heat with the coconut oil and add the crushed garlic, cook until the garlic is sizzling
  • Add the red onion with a pinch of salt & pepper and cook for a couple minutes
  • Add all the spices and fresh chopped chilli along with the juice of 1/2 a lime and mix thoroughly
  • Now add the chopped butternut squash with a pinch of salt & pepper and fry for a couple minutes making sure to stir.
  • Add in the coconut milk, stock and lentils making sure to mix thoroughly
  • Bring to a boil and reduce to a simmer for 25 minutes.
  • Stir every 5-10 minutes
  • It is now ready to serve, I often have mine with a side of brown rice

Notes

Finish off with a squeeze of lime juice, fresh coriander, fresh chilli and some coconut flakes!

Butternut Squash & Coconut Dhal

Creating this dhal? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW .

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

Butternut Squash & Coconut Dhal

Wok Fried Noodle Bowl

wok fried noodle bowl

I absolutely love this wok fried noodle bowl. It is incredibly simple to make and has a nice kick to it. It works great as a lunch or a dinner if you up the portion sizes a little. This dish is extremely versatile, if you want to, you can always swap the chickpeas and add tofu, chicken, prawns or beef to it.

Portion: 1

Prep: 5 mins

Cooking: 15 mins

GF,DF,VG,V,RSF

Ingredients:

  • 70g (1/3rd can) chickpeas
  • 1 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons olive oil
  • handful pak/bok choi
  • handful stemmed broccoli
  • 4-5 chopped chestnut mushrooms
  • 1/2 fresh chopped chilli
  • 1/4 thumb size piece of fresh chopped ginger
  • 60g brown rice noodles (I use ClearspringUK)
  • 1 tablespoon coconut oil
  • fresh lime
  • salt & pepper

Method:

1. Firstly you need to roast the chickpeas, so place the chickpeas in a mixing bowl adding the olive oil, smoked paprika and turmeric. Mix well until all the chickpeas are covered evenly (DON’T CLEAN THIS BOWL YET, SAVE IT FOR LATER).

2. Place on a baking tray and cook at 180C for 15 minutes.

3. Meanwhile, slice the mushrooms and chop off the bottom stalk parts of the pak choi and broccoli. Chop the fresh red chilli and ginger (use as much or as little as you want, depending on how spicy you want it). The above amount in the ingredients is fairly spicy so be careful!!!

4. Follow the packet instructions to prepare your noodles.

5. Heat a wok with a tablespoon of coconut oil.

6. Add the broccoli, mushrooms, chilli and ginger and cook for a couple minutes. Then add the pak choi to wilt down and brown a little.

7. To make a drizzle to go over the top, just add a squeeze of lime juice into the chickpea mixing bowl and stir.

Now its ready to plate. 

Tip: I like to add the noodles into the bottom of the bowl first. Arrange the wok fried greens around one side and finish by topping the other side with the chickpeas. Add the drizzle on top with some fresh chilli and an extra squeeze of lime juice as it really enhances the flavours.

Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW .

lime juice over wok fried greens bowl