Super Green Morning Smoothie

This super green, high protein morning smoothie is packed with goodness, which will allow you to really kick start your day.

This super green, high protein morning smoothie is packed with goodness, which will allow you to really kick start your day.Every single ingredient brings something to the table:

Water – essential for good hydration; promotes weight loss and helps to flush out the toxins from our body.

Spinach – not only is it high in proteins and fibre but it is also loaded with microelements and vitamins like A, B6, C, E and K just to name a few.

Kiwi – with its low GI, high fibre content and alkaline properties kiwi is a perfect morning fruit, which adds tonnes of vitamin C, vitamin E and antioxidants into the mixture.

Matcha – super high in antioxidants helps to increase our energy levels, endurance and concentration but at the same time, promotes calmness and relaxation.

Wheatgrass – it contains chlorophyll, which is a natural liver cleanser and detoxifier; additionally it contains all minerals known to man, as well as many other vitamins.

Chia seeds – low calories, high in fibre and proteins, just what you need in the morning.

Protein powder – well this one is optional but if like me, you are struggling with food in the morning, I would highly suggest adding some into your smoothie to boost your protein intake, which will help with metabolism and keep you fuller for longer.

So let’s mix!

This super green, high protein morning smoothie is packed with goodness, which will allow you to really kick start your day.Ingredients:

  • 250ml filtered water*
  • 1 large organic kiwi; peeled and halved
  • 1 scoop of diet whey protein powder**
  • 1 large handful of fresh organic spinach***
  • 1tsp organic chia seeds
  • 1/2tsp organic matcha
  • 1/2tsp organic wheatgrass

*as its winter time I don’t like my smoothie too cold in the morning so I don’t use chilled water, but come the warmer weather, you can use chilled water or reduce the amount of water and add a good handful of ice cubes on top

**I like strawberry flavour from PhD

***frozen would work great too

Method:

Well, you will need a blender, a high power one would be ideal.

Simply pop all the ingredients into the blender bowl, starting with water, pop the lid on and blend.

I start with variable 1, turn it to 10 and then swap too high for around 10 seconds or so. In this time frame, my Vitamix will have blended everything nicely, including the chia seeds and kiwi pips.

This super green, high protein morning smoothie is packed with goodness, which will allow you to really kick start your day.Serve and enjoy!

This super green, high protein morning smoothie is packed with goodness, which will allow you to really kick start your day.

Homemade Nutty Falafel

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.Ingredients:

  • 300g dry chickpeas
  • 50g pecans
  • 50g fresh coriander; chopped
  • 30g fresh flat leaf parsley; chopped
  • 3 large cloves of garlic; halved
  • ~2cm piece of fresh ginger; peeled and roughly chopped
  • 1 medium size onion; roughly chopped
  • 1tbsp spelt flour
  • 1 1/2tsp salt
  • 1 1/2tsp black pepper
  • 1tsp cumin
  • 1/2tsp chilli flakes
  • ~100ml olive oil for frying
  • 1.5l water for soaking

Method:

Pour 1.5l litre of filtered water to a pot, add the chickpeas, pop the lid on and leave to soak for at least 10h (overnight works best).

When you are ready to make your falafel, drain the chickpeas then pop them into a food processor.

Add all other ingredients spreading them evenly around the processor bowl but leaving the pecans to be added last. They will help to weigh down the fresh herbs, which means that everything will better stay in place while mixing.

Use the pulse function until your mixture is coarse to semi-coarse. Do not over pulse / mix or you will end up with a hummus-like texture, which isn’t ideal for falafels.

Once done, remove the blade from your food processor and start forming your falafels. I used an ice-cream scoop to measure mine out and the mixture should yield 24 almost perfect balls of falafel 🙂

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.Do not squeeze your mixture too much as this will make it dense and remove moisture from it, which will result in dry falafels later on. If you are struggling to form your desired shape you can:

  1. Pop the blade back on your processor and pulse few more times.
  2. Pop it into the fridge to help firm it up a bit
  3. Or worst case scenario add some eggs to help it glue together, but you really shouldn’t need to do this, if you followed the measurements as stated.

Once all your falafels have their final shape, it’s time to fry!

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.In a heavy bottomed frying pan, ideally a small cast iron one, preheat 100ml of olive oil (or more if you pan is bigger, ideally you are aiming for enough oil in the pan to cover half of your falafel).

Bring the oil up to 180C before popping your falafels in. Do not over crowd the pan. I cook 6 at the time despite having space for 12 or even 15. More falafels at one time popped into the pan means a bigger drop in the oil temperature once you put them in (this will result in your falafel soaking up the oil making them greasy) and a general inability to turn them with ease, so take it easy and fry them in batches.

When I fry the oil drops to 170C, this is temperature of my oil once all new falafels are in. I heat it up to 180C again as quickly as possible before turning the heat down and cook for about 5-6 minutes turning regularly

When done remove with a slotted spoon and place on some kitchen roll to soak up any residual oil.

Serve warm or cold with a green salad or go classic and add into a wrap.

Most importantly of all though… enjoy!

Do you like falafel?

What’s your favourite way of serving them?

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.

9 Delicious Walnut Recipes

Walnuts, the nuts of wonder, not only taste amazing but can also provide us with countless benefits. Eating them as a snack is the easiest way to consume a couple of walnuts a day but how about some more adventurous ways of adding them into our diet?

Walnuts, the nuts of wonder, not only taste amazing but can also provide us with countless benefits. Eating them as a snack is the easiest way to consume a couple of walnuts a day but how about some more adventurous ways of adding them into our diet? Today I want to share with you a selection of delicious recipes which incorporate this wonder nut. I hope they will get you inspired.

blue-cheese-tartines-with-apples-arugula-walnutsBlue Cheese Tartines with Apples, Arugula & Walnuts

broccoli-salad-with-apples-walnuts-and-cranberriesBroccoli Salad with Apples Walnuts and Cranberries

butternut-squash-and-pomegranate-kale-salad-with-spiced-honey-walnutsButternut Squash and Pomegranate Kale Salad with Spiced Honey Walnuts

chopped-walnuts-twist-cookiesChopped Walnuts Twist Cookies

coffee-walnut-cakeCoffee Walnut Cake

maple-granola-with-walnuts-and-cranberriesMaple Granola with Walnuts and Cranberries

pear-and-apple-frittata-with-walnuts-goats-cheese-and-honeyPear and Apple Frittata with Walnuts, Goats Cheese and Honey

walnut-banana-protein-pancakesWalnut Banana Protein Pancakes

walnut-sage-cranberry-stuffed-mushroomsWalnut, Sage & Cranberry Stuffed Mushrooms

Which of those tickles your fancy?

And if you are in a super experimenting mood, remember walnut pairs well with apple, apricot, banana, caramel, chocolate, cinnamon, nectarine, peach, pear, plum, rum.

Coconut and Almond Truffles

These Coconut and Almond Truffles are the perfect way to indulge in some festive cheer without overloading on sugar. Quick and easy to prepare they will provide you with a sweet fix with the addition of a nutritional kick.

These Vegan Coconut and Almond Truffles are the perfect way to indulge in some festive cheer without overloading on sugar. Quick and easy to prepare they will provide you with a sweet fix with the addition of a nutritional kick.The recipe was created by Amanda Hamilton, a TV Nutritionist working in connection with digestive health brand Udo’s Choice.

Ingredients:

  • 80g dates
  • 60g almonds ground or 60g of almond pulp from a Soyabella machine
  • 30g desiccated coconut
  • 15g cocoa powder
  • 2tbsp maple syrup
  • 1/2tsp vanilla essence

Method:

In a food processor blend together the dates, almonds (or leftover almond pulp) until they form a crumbly paste. If it’s too thick, add a little water, but only enough for it to just come together. Depending on personal taste, the truffle mixture doesn’t need to be totally smooth; some nutty pieces and chunks can be a good thing.

Add the cocoa powder and blend until mostly incorporated.

Remove the nut mixture from your food processor and place it in a large bowl. Stir in half of the shredded coconut, maple syrup, vanilla extract and mix until smooth.

If the truffle mixture is too sticky at this point, place it in the freezer for about 30 minutes so it firms up slightly. Measure the truffle mixture out as about 1 heaped tablespoon each.

Roll it into balls by rolling the mixture between your palms then roll the truffles in the remaining shredded coconut.

Truffles are at their best when cold so for the best results place the truffles in the freezer and allow to them harden for at least 1 hour. Store the remaining truffles in the freezer removing only what you are planning to eat now and allow them to soften at room temperature for about 10 minutes before serving.

If this recipe takes your fancy you should definitely pop over to Udo’s Choice website and check they extended selection of nutritional healthy recipes.

These Vegan Coconut and Almond Truffles are the perfect way to indulge in some festive cheer without overloading on sugar. Quick and easy to prepare they will provide you with a sweet fix with the addition of a nutritional kick.

Homemade Haddock Fishcakes

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.Ingredients:

  • 500g cooked haddock*
  • 4-5tbsp homemade breadcrumbs
  • 2 large eggs
  • 1tbsp fish sauce
  • Small bunch of parsley; finely chopped
  • Dash of sunflower oil
  • 10g butter

*we normally use leftover haddock to make our fishcakes, which means that I use fish I cooked myself and my fish was cooked with salt, pepper and herbs. If you cook your fish plain you might want to add some fresh cracked pepper and maybe an additional half a spoon of fish sauce into the mixture.

Method:

Pop your haddock into a large bowl and using a fork or two shred it a little to break up any large chunks. Do not squash it too much as you want to retain some of the fish flakes and not to turn it into a mash.

Add eggs, fish sauce, a dash of sunflower oil, chopped parsley and 4 heaped table spoons of breadcrumbs.

Mix well but gently with your fingertips, do not mash it.

If needed, because the mix is to wet, add an additional spoon of breadcrumbs. It will really depend on the method by which you cooked your haddock in the first place and how moist the fish is.

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.Divide the mixture into 8 equal parts.

Form a ball in the palm of your hand and then with the flat of your hand squash down slightly until you achieve a kind of burger shape. Do not make your fishcakes too high as they will not cook properly, the middle will still be cold when the outside has burnt.

Pop into the fridge for at least 15 minutes. This will allow them to set better.

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.Preheat a heavy bottomed frying pan, add 10g of butter and a splash of sunflower oil and fry about 4-5 minutes on each side or until nice and golden.

Serve warm or cold with a green dressed salad and enjoy!

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.