Summer Lunch Salad

Winter Lunch Salad

I’m going to give my mum the credit for this one as she came round and made it for me! So yummy and so full wonderful nutritious organic fruits and vegetables and it really filled me up.

Ingredients

Handful fresh spinach
5 radishes
Some asparagus (we only had tinned but best to use fresh, steam first)
Half an avocado
Half a pear
2 boiled eggs
Handful pomegranate
Tsp organic natural maple syrup
Tsp balsamic vinegar

Method

Chop all the veg and put it on a plate then pour the dressings over and add a bit of Himalayan salt if you like. That simple!

Enjoy!

Love,
Lauren

 

 

 

Carrot & Coriander Soup

cc1

Autumn is now upon us in London, and I’m feeling the drop in temperature instantly. I tend to make heaps of soups during the winter months. They are great for lunch as they fill you up but are super nutritious also, if you use the right ingredients. Carrots are a great source of fibre and are also high in vitamins C & K, and once again, here I am trying to increase my vitamin K levels in the lead up to my birth. They are also a good natural source of iron and folate, important not just during pregnancy.

Ingredients

Drizzle of coconut oil
About 8 large carrots
2 potatoes
1 onion
1 tsp ground coriander
1 tbsp organic vegetable stock in 1.5 Litres boiling water
Salt & Pepper
Large handful fresh coriander

Method

Peel and chop all the veg then heat the oil in a large saucepan. Once hot, add the onion and cook for a minute, then add the potato, cook for a further minute, stirring a lot. Finally add the carrots, followed by the ground coriander, then add your stock and mix well.

Add a little pepper, wait until it just starts to boil then turn down, put the lid on and leave it to simmer for about half an hour.

Once all the veg is soft, either use a handheld blender if you have one, or put it all in a food processor, along with the fresh coriander, and blend. Taste to see if it needs any salt and as add required.

Enjoy!

Love,
Lauren

Lunchtime Quinoa Salad (in preparation for the week)

Quinoa salad

Stuck on what to make as a healthy lunch? I also find quinoa salad to be such a good, easy and healthy option and today I made a HUGE batch of it which means it will last me until at least Wednesday. Cooking healthy food does take time and preparation, but this took me ten minutes to make and I’ve now got lunch for a few days. You can add homemade tahini with it or have it with other hot, steamed veg on top, on its own, or with any meat or fish-based protein if you like, although quinoa is a complete protein so you don’t actually need it if you don’t want it.

I always use whatever vegetables I have to hand so just use whatever you have in the fridge!

Ingredients

1 cup organic quinoa
1 red or orange pepper
1 red onion
1 fennel
7 chestnut mushrooms
1 tin organic sweetcorn
1 courgette (zucchini), spiralized
1 lemon
Himalayan salt and black pepper

Method

Make the quinoa as per the packet instructions.

While it’s cooking, chop all your veg up into small pieces.

Once the quinoa is ready, let it cool a bit before adding it to the bowl of veg, mix well with lemon juice, salt and pepper.

TIP: if you want more flavour add a tsp Bouillon to the quinoa while it’s cooking.

Enjoy!

Love,
Lauren

Roasted Butternut and Goat’s Cheese Salad

Roasted Butternut & Goat's Cheese Salad

Most days I make myself a big salad for lunch. I had some roasted butternut and brown basmati rice left over from dinner the night before, so I made this delicious and filling salad. I generally don’t eat dairy but I do love to have goat’s cheese every now and then. I buy chèvre from the Organic Emporium, which is made from the milk of goats who roam freely on the Witteberg Mountains.

This is not so much a recipe as just telling you how to throw it together…

Firstly cut up some butternut and drizzle it with olive oil. Sprinkle ground cinnamon, ground cumin, himalayan salt and a little bit of coconut sugar over it. Roast at 200 C for 30 – 40 minutes until tender. Allow to cool.

In a big bowl combine baby spinach leaves, rocket, mini rosa tomatoes, cooked brown basmati rice, pumpkin seeds, sunflower seeds and the goat’s cheese. Drizzle with olive oil and balsamic vinegar and season with himalayan salt and freshly ground black pepper. Add the cooled butternut and toss to coat everything with the oil and vinegar.

Health and happiness!

Love,
Raine

Zoodles with Roasted Fennel, Sage & Salmon

Zoodles with Roasted Fennel, Sage & Salmon

I recently bought a spiralizer and have been excited to start playing with it. I would definitely recommend getting one if you want to eat more healthy food… it was super easy to use and this dish was just as satisfying as a regular pasta. Maybe even more so because I felt so good after eating it!

Roasting the fennel gives it a beautiful caramelized liquorice flavour, which pairs so well with the sage, lemon & salmon. If you don’t eat fish you can simply omit that, and you’ll still have a gorgeous, fresh and healthy supper.

Ingredients (serves 2)

1 large bulb of fennel
12 cloves of garlic
juice of 1 lemon
60ml olive oil
a handful of fresh sage
380g zucchini
another 2 tbsp olive oil
200g hot-smoked salmon

Method

Preheat the oven to 200 C.

Use a mandolin to finely slice the fennel. You could just use a sharp knife, but using a mandolin is quicker and easier. Peel the garlic and just use the heel of your chef’s knife to smash them up a bit – you still want biggish pieces. Place the fennel, garlic, lemon, olive oil and sage in an ovenproof dish. Season with himalayan salt and black pepper. Roast for about 30 minutes, until the fennel has caramelized and has a sweet aroma.

Meanwhile, spiralize the zucchini into noodles and flake the salmon. When the fennel comes out the oven, add the zoodles, additional olive oil and salmon. Toss together in the hot dish to warm everything through. Check the seasoning and adjust if necessary with more himalayan salt, black pepper or lemon juice. Serve immediately.

Health & happiness!

Love,
Raine

Avocado Toast

avocado toast

Breakfast and lunch don’t have to be difficult, sometimes the best things are the most simple… I am obsessed with avocado, it is just the best fruit (yup, it’s a fruit!) as it is nutritious and filling at the same time, not like eating a bowl of lettuce! With avocado you really feel satisfied. Avocados are healthy fats. The majority of fat in avocado is oleic acid which is a monounsaturated fatty acid that has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer. It’s high in protein and the perfect plant-based post-workout lunch or breakfast! If you are eating well, you don’t need to stay away from healthy fats like avocados and nuts, your body will love them…

Ingredients

1 avocado
2 slices organic gluten free or granary toast
1 lime
Pinch of Himalayan salt and ground black pepper
Chilli flakes (optional)

Method

Toast your bread then mash the avocado on top of it and squeeze the lime on top. Finish off with the salt, pepper and chilli flakes if you want them. So delicious.

Happy lunching!
Love,
Lauren

Butternut & Sage Pasta

Butternut & Sage Pasta

This is a quick and easy family dinner – I literally only had 35 minutes to get food on the table, and that included writing the recipe and taking a photo!

I am in love with sage… it’s such a versatile herb and the tangy, lemony flavour really comes out with roasting. It pairs beautifully with butternut, which is high in beta-carotene and vitamin C.

Ingredients (serves 4)

850g butternut (weighed without the skin or seeds)
1/4 cup extra virgin olive oil, plus some extra
1 tsp himalayan salt
15 cloves of garlic, cut into quarters
big handful of fresh sage
250g gluten-free organic pasta (I used amaranth, but you could use buckwheat or quinoa)
1/2 lemon
2 heaped tbsp raw pumpkin seeds

Method

Cut the butternut into cubes. On a roasting tray, toss together the butternut, olive oil, salt, garlic and sage. Roast at 200 C for about 30 minutes, until tender.

Cook the pasta according to packet instructions.

Toss the butternut and pumpkin seeds through the cooked pasta. Add some more olive oil if it looks too dry. Season to taste with lemon juice, himalayan salt and freshly ground black pepper. That’s it!

Health & happiness 🙂

Love,
Raine