Tropical Baobab Smoothie

Tropical Baobab Smoothie

I’m really trying to make the most out of the summer fruits before they disappear until next summer! I can’t get enough of them and really miss them during the winter months. As our main food belief is based on chemical free, organic food, we only eat what’s in season. If you eat strawberries in February, the likelihood is they’ve come from a country far away and have had to be packed full of preservatives to keep them fresh until they arrive in the UK so as I said, trying to get my fix while I can.

My iron levels have dropped as I approach the end of my pregnancy so I have increased my intake of Baobab to help increase my iron and boost my immune system. This smoothie is seriously delicious…

Ingredients

200ml almond milk
2 ice cubes
6 strawberries
Large handful blueberries
Quarter pineapple
1 tsp baobab
1 tsp ground flax seeds

Method

Simply put all the ingredients in the blender and blend until smooth.

Enjoy!

Love,
Lauren

Roasted Butternut Quinoa Salad

Butternut Quinoa Salad

When people ask me what my go-to gluten free, yet easy to make, lunch is, I tell them quinoa. It takes around 10 minutes to make and you can either make it that day or the day before and keep a tupperware full in the fridge for a few days. You can also add to it whatever you happen to have in the fridge at that time. In order to make it a bit more filling, I added butternut squash to it this time. You can add some grilled halloumi too, if you fancy, I just wanted to keep this one dairy-free. Quinoa is such an amazing source of protein that you don’t need to add any meat or fish (you can if you want to – if it’s organic of course 🙂 ) But you don’t have to all the same. This will give you all the protein you need.

Ingredients

Quinoa (add as much as is needed for the amount of people you want to feed)
1 butternut squash
Half a cucumber
3 spring onions
2 fresh beetroot, steamed and chopped
Generous handful of cherry tomatoes
2 carrots, shaved into ribbons through a potato peeler
Handful of pine nuts
1 tbsp lemon juice
Pinch salt (I used Oryx desert salt here)
Black pepper

Method

Preheat the oven to 180 degrees.

Cook the quinoa as per the packet instructions. When it is ready, transfer to a bowl and set aside to cool.

While this is happening, peel the butternut squash and chop into bite-size pieces. Transfer onto a prepared oven tray and drizzle with olive oil. Roast for around 40 minutes, stirring occasionally with a spoon to make sure all pieces are coated by the oil.

While it’s in the oven, chop up your vegetables and add them to the bowl with the quinoa.

Add the lemon juice, salt and pepper and stir well, then take the butternut out the oven and add to the top.

Serve straight away or wait until cooled and keep in the fridge.

Enjoy!

Love,
Lauren