nov 31

4 Free Recipes


Here are 4 free recipes from my digital download edition of “Inspiring Ingredients”. Over 25 mouth-watering recipes to help boost energy, mood, lose weight and feel great! Buy here

Baked Mushroom

12 medium swiss brown mushrooms
A cup of Italian parsley
Lemon zest from half a lemon
Drizzle of vincotto (or balsamic vinegar)

Clean the mushrooms –including the stalks – with a damp cloth.  Remove stalks and roughly chop.  Combine with chopped parsley and lemon zest, parmesan (optional) and a slug of olive oil. Pulse until it’s rough. Throw the mushroom stalks in.
Season the mushrooms and drizzle with some vincotto (or balsamic vinegar). Distribute the mixture evenly over the mushrooms and bake at 180 degrees for 12-15 minutes, until golden.

Berry Smoothie

Berries are a ripper source of antioxidants, helping to prevent free radical damage throughout the body. Free radical damage is often a cause of dry, wrinkly skin. I must say, this smoothie goes down an absolute treat!

1 handful of blueberries
1 handful of black berries
1 handful of raspberries
2 cups of almond milk (contains essential fatty acids which feeds our skin)
1 tablespoon of LSA (this is a combination of linseeds, sunflower seeds and almonds. Found in the refrigerator section at your local supermarket or health store)
1 teaspoon of spirulina powder
1 teaspoon of raw honey or agave syrup, if you like the added sweetness (optional)

Method: Simply put ingredients into a food processor and whizz it up for about 30 seconds. Pour into a glass and you’re ready to go!

Banana Buckwheat Pancakes

An absolute favourite, these are energy-rich and a delicious weekend treat!

2 cups of buckwheat flour
2 bananas, chopped
Handful of pistachios
A sprinkling of shredded coconut
1 egg (free-range if possible)
1-2 cups water (depending on your preferred consistency)
Pinch of cinnamon
The inside scraping from half a vanilla bean
1 tablespoon of Agave syrup

Mix up the buckwheat flour, eggs and water until you’ve got a pancake-like consistency. Start with 1 cup of water and add a little as you stir until you’re happy with the level of thickness.

Add two chopped bananas to the mixture, a handful of pistachio nuts, a hefty pinch of cinnamon and the inside of half a vanilla bean.

I like to cook these pancakes in extra virgin coconut oil: it’s a saturated fat which means it doesn’t go rancid in the heat, plus it’s great for our skin, hair, nails and it even helps to balance out intestinal flora for gut health.

Heat your fry pan then pour mixture in. The pancakes can be made to any size. When bubbles appear on surface of the pancake, they’re ready to be flipped over. Top with fresh macadamias, a few slithers of banana and a drizzle of agave.

Green Beans Sesame

200 grams of green beans
Sesame seeds
Sesame Oil

Top and tail the beans. Place in half a saucepan of boiling water. Rest beans in a bowl of cold water to retain colour and crispness. Drain beans, and use a small knife to split lengthwise. Arrange in a bundle on a plate and sprinkle with lightly roasted sesame seeds. Finish with a drizzle of sesame seed oil for flavour.

Buy ‘Inspiring Ingredients’ here