News — healthy eating

Fish in Miso

Fish in Miso

This is a Green Detox Project 'Lean Day' recipe.  It is light and easy to digest—the miso assists with digestion too. You can substitute any fish you like in this recipe as I think miso is versatile.  Ingredients Ocean Trout English Spinach Miso soup Shallots (or coriander or parsley) Pickled ginger Olive oil Method Cook the fish in a pan, and instead of olive or coconut oil, try using a small amount of water on medium heat. Heat first and add the fish next. Turn the heat to gentle cooking slowly. Don't cook through as the fish continues to cook...

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QUINOA VEGETABLE PILAF

QUINOA VEGETABLE PILAF

INGREDIENTS Quinoa (white) Ginger Leeks Fennel Garlic Grated Carrot Can add Poached Egg on top  INSTRUCTIONS Rinse the quinoa under cold water. To cook, place 1 part quinoa to 2 parts water in a pan. Bring to boil. Cover and cook on low for 15 minutes. You'll know it's ready when the water is absorbed. Now cut up the leeks and fennel. Add with coconut oil to your hot pan and toss until a little brown. Add the garlic, chilli and ginger. Turn the heat down and fold in your quinoa and grated carrot, not to cook but to warm....

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RAW VEGAN SNICKERS SLICE

RAW VEGAN SNICKERS SLICE

It seems like we are all looking for the taste but not the bad ingredients these days. This one should hit the spot for this, yet it conjures up memories of a snickers bar (if you've ever gone there).  You don't have to go for the commercial sugary treat, you can make delicious snacks at home like this one and feel confident that you know what is in it and that it is good for you. Since you don't have to bake it, the recipe becomes even better for you as it's raw and therefore the beneficial nutrients are intact....

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VEGAN GREEN BREAKFAST....EGG & SALMON TOPPING

VEGAN GREEN BREAKFAST....EGG & SALMON TOPPING

 This dish looks like dinner, but if you've got time it is amazing for a solid protein breakfast after the gym. The idea for any nutritious meal you cook for yourself is that you focus on colour, flavour and texture. Using whatever variety you have in your fridge you can go for veggies that are both cooked and raw. Then weave in some magic with nuts, seeds and a good dressing (with good oils) and you are good to go!  INGREDIENTS Coconut Oil for the pan Kale Red Cabbage Carrot (chunkily grated) Garlic Sauerkraut Sesame Seeds broken dehydrated seeded crackers (Quinoa,...

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