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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

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.

Portion:  5-8 balls

Prep: 3 mins

GF,DF,VG,V,RSF

Ingredients:

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

Method:

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

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

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 dhal. It’s such a cheap and delicious batch cooking comfort food, perfect for a cold or rainy day, which seems to be happening a lot at the moment! This recipe comes out at roughly £1.50-£2.00 per portion!!!

This dhal is so simple to make and tastes absolutely amazing. I love to save some for lunch the next day or freeze it down for quick healthy meal without having to cook.

Portion 4-5

Prep: 5 mins

Cooking: 35 mins

GF,DF,VG,V,RSF

Ingredients:

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

Method:

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

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

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 .

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

Apricot, Butternut Squash & Cashew Curry

I stumbled across some apricots the other day and fancied making something with them. As I love homemade curries especially at this time of year I thought of trying an apricot version. I decided to use butternut squash as they are so seasonal at the moment along with cashews to add some crunch.

It has been a long time since I have eaten a takeaway curry due to being allergic to cumin but also knowing the amount of rubbish they are packed with. This one will make you never want to buy a takeaway again!

I promise you will gain so much satisfaction from making a homemade curry like this, especially at this time of year.

This curry is fairly mild, the sweetness from the apricot perfectly balances out the spices.

It tastes even better the next day, so make enough for tomorrows lunch or dinner!

4 portions

Prep: 5 mins

Cooking: 1hr 10 mins

GF,DF,VG,V,RSF

Ingredients:

  • 2 tablespoons olive oil
  • 2 large garlic cloves crushed
  • 100g apricots (chopped in half)
  • 2 tablespoons tomato puree
  • 2 teaspoons turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • pinch of chilli flakes
  • 1/2 thumb size piece of fresh ginger finely chopped
  • 1 can tomatoes
  • 1 1/2 cans coconut milk
  • 850g butternut squash (you can also use sweet potato) roughly chopped into chunks (850g is the peeled and chopped weight)
  • 100g cashews
  • 100g of fresh spinach
  • large pinch of salt & pepper

Method:

Pre heat the oven to 200C.

Add the olive oil and crushed garlic to a large pan and turn on the heat.

Once the garlic is sizzling add the chopped apricots, tomato puree, ginger and all the spices. Cook for a couple of minutes making sure to keep stirring.

Now add the tomatoes, coconut milk and butternut squash. Giving it a gentle stir.

Bring to the boil and the place into the oven at 200C. (I leave the lid off but if you prefer your curry more runny then simply put the lid on whilst in the oven).

Set the timer for 45 minutes. Making sure to stir every 15-20 minutes.

Once the 45 minutes is up, add the spinach and cashew nuts. Stir into the sauce and place back in the over for another 15 minutes.

Just give it 10 minutes to cool down outside the oven and it’s ready to serve.

Tip: Add some quinoa or brown rice.

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Mixed Bean & Kale Stew

This mixed bean & kale stew is so warming and perfect for the cold evenings. It is extremely simple to make, very nutritious and tastes even better the next day for lunch so make sure you save some (the picture below is the delicious lunch bowl I created with the leftover stew). 

4 servings

Prep: 5 mins

Cooking: 1 hour

GF,DF,VG,V,RSF

Ingredients:

  • 2 tablespoons olive oil
  • 2 crushed garlic cloves
  • 1/2 red onion thinly sliced
  • 1 can black beans (if you don’t have these or can’t find them use chickpeas instead like the picture below)
  • 1 can green lentils
  • 1/2 can red kidney beans
  • 2 cans chopped tomatoes
  • 1/2 can coconut milk (I use the thick stuff at the top of the can)
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • pinch of cayenne pepper
  • pinch of chilli flakes
  • 3 pinches salt & pepper
  • juice of a lime
  • 1/2 bag of kale
  • handful fresh coriander
  • fresh red chilli to top (optional)

Method:

Heat a large pan and add the olive oil, garlic and red onions. Fry these for 2-3 mins to allow these to soften down.

Add the black beans, lentils, red kidney beans, tomatoes, coconut milk, all the spices and the salt & pepper. Stir well.

Bring this to the boil and then reduce to a simmer, placing the lid on the pan.

Set a timer for 45 minutes, making sure to stir the dish every 15-20 minutes.

Once the 45 minutes are up, simply add the kale and lime juice. Stir in and cook for another 15 minutes.

It’s now ready to serve, just simply place the handful of coriander on top of the stew and the fresh chopped chilli.

Tip: You can eat this stew alone but I like to have rice or quinoa with it.

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Healthy Eating Essentials

 

This is a list of ingredients and equipment that are handy to have in the kitchen. Not just to follow along with my recipes but this is also a great way to start eating healthier by including these things in the cupboard.

Things to have in the cupboard:

  • Brown rice flour
  • Chickpea flour
  • Brown rice pasta
  • Brown rice spaghetti
  • Buckwheat noodles
  • Brown rice noodles
  • GF oats
  • Tinned tomatoes
  • Tomato puree
  • Quinoa
  • Chickpeas
  • Miso paste
  • Sweet potatoes
  • Coconut milk
  • Coconut oil
  • Hemp oil
  • Olive oil (good quality)
  • Apple cider vinegar
  • Tahini
  • Tamari
  • Spices and herbs (cayenne pepper, turmeric, paprika, chilli flakes, cinnamon, sage, oregano, thyme, rosemary)
  • Pink Himalayan salt
  • Maple syrup (pure maple syrup, not the ones made from concentrate)
  • Date syrup
  • Raw cacao powder

Things to have in the fridge:

  • Fresh herbs (coriander, parsley, basil, rosemary)
  • Fresh mint
  • Fresh veg (carrots, courgette, celery, broccoli, cauliflower)
  • Unsweetened almond milk
  • Kale
  • Spinach
  • Rocket
  • Sunblushed tomatoes (The pure kind without any sugar in)

Things for the freezer:

  • Frozen fruit (blueberries,raspberries etc)
  • Frozen avocado

Equipment handy to have:

  • Blender
  • Slow cooker
  • Spiralizer
  • Juicer

 

Thai Prawn Noodle Soup

Extremely quick, simple yet fiery dish that really does look the part (eat your heart out wagamama’s).

2 servings

Prep: 5 mins

Cooking: 10 mins

GF,DF,RSF

Ingredients:

  • 1 garlic clove
  • 200g brown rice noodles
  • roughly 200g prawns

Ingredients for paste:

  • Decent thumb size piece of fresh ginger
  • Handful of coriander stalks
  • 1-2 teaspoons of curry powder (i make my own without cumin)
  • 1 teaspoon of maple syrup or honey
  • 1/2 big red onion or 1 small
  • 1 cloves of garlic
  • Juice of 1 lime
  • Zest of 1/2 lime
  • 1/2 fresh chilli or 1/4 teaspoon of chilli flakes

Blend all these together until it forms a paste. Now your ready to start cooking.

Method:

Heat a deep sided pan and add 2 tablespoons of olive oil and 1 crushed garlic clove finally adding 1 teaspoon of Turmeric once the garlic is sizzling at which point turn down to a medium heat.

Add the raw prawns and paste together and fry for a couple minutes making sure to stir well.

Once the prawns are pink add 1 can of coconut milk and bring to the boil.

Place a lid on the pan and allow to simmer for 5 minutes, mean while cook the noodles you wish (thick ribbon rice noodles used here) per packet instructions.

Once the noodles are cooked, lightly drain and place into you bowl. Pour the soup mixture over the top and finish by adding the leftover coriander leaves from the stalks on top with some freshly chopped chillies and a couple of wedges of lime by the side.

Tip: To make this vegan just swap the prawns with tofu (or just remove the prawns if you don’t have or like tofu) 

 

thai noodle soup front view small edit