Coconut Curried Chicken & The Importance of Introducing Flavours From Early On

Coconut Curried Chicken & Veg

I met some friends for a walk in the park after we’d given the kids dinner a few days ago as it was such a lovely day and it’s always nice to have something to fill the time between dinner and bath time. One of them asked me what Braxton had for dinner. ‘Coconut curried chicken,’ I replied. ‘Curry?!’ one of the girls asked, almost dismayed. ‘At his age? Did he like it? Does he like the flavour?’ YES YES YES!!! And the reason he is OK with flavoursome food is because I give it to him!

I think it is so important to introduce different flavours into a baby’s diet from the early stages of weaning. Not only will this make life easier for us as it means our babies will be less fussy as they grow up, it also makes life better for them! We all have a friend whose staple diet is chicken nuggets, chips and pasta because they don’t like anything else. I’d hazard a guess that their parents probably didn’t give them much else as kids which is why. There are also so many nutrients in spices and herbs. Turmeric, for example, is a hugely important anti-inflammatory and I make sure Braxton has it at least 3 times a week. Dried herbs have heaps of calcium so at least I know that this dairy-free baby is getting more bioavailable calcium than most babies who have cow’s milk!

With this particular meal I had some chicken out that day as I hadn’t given him any meat all week and I stood in the kitchen wondering what I could do with it, then realised that the easiest thing to do with chicken breast is always a curry. I had mild curry powder and coconut milk and some vegetables so I got cooking!

Ingredients

1 organic, free-range chicken breast, chopped into smallish pieces
Half an onion, chopped
1 can full-fat organic coconut milk (I like Biona)
1/2 tsp milk curry powder
1/4 tsp turmeric (optional)
1 cube pre-frozen homemade bone broth/ veg stock or a low salt chicken stock cube in half cup water (optional for added taste)
Handful shiitake mushrooms
Handful chestnut mushrooms
A few broccoli florets
Some coconut oil

Method

Heat a tsp of coconut oil in a pan then add the onion and cook for a minute or so before adding the chicken.

Brown the chicken all over and once cooked, add all the veg. Give it a good stir to coat it in the oil and cook for about 2 minutes.

Now add the coconut milk but don’t add the whole can. Spoon out the delicious creamy stuff from the top and put that all in, followed by about half of the water but no more as it will make it too watery. (You can save this for another dish or add it to a smoothie.)

Mix it all around, then add the stock, curry powder and turmeric. Mix well and turn the heat down to low and leave to simmer for 15 minutes.

When it’s finished simmering, put it in the blender and blend to the desired consistency.

It may look like mush but you have meat-based protein, plant-based protein, vegetables and spices in there all containing nutrients so this meal really needs nothing else although you could add some brown rice pasta if you want. I froze this in small containers and it made about 5-6 meals.

Health & happiness,
Lauren & Braxton

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

Peanut Butter Oats, Acai Chia Pudding & Puffed Rice Breakfast Parfait

IMG_0240 (3)

I love a breakfast parfait, as you probably already know. This was a pre-workout breakfast and really kept me going until lunch, it is just packed with energy.

Ingredients

Acai Chia Pudding:
Quarter cup chia seeds
1 and quarter cup almond milk
2 tbsp pure organic maple syrup
2 acai berry capsules opened and sprinkled in

Peanut Butter Maca Overnight Oats:
1 cup organic gluten free oats
2 cups almond milk (add more if needed)
1 tsp maca powder
1 tbsp peanut butter
1 tbsp maple syrup

Handful puffed brown rice
1 banana

Method

The night before you want to eat this for breakfast, make both the chia pudding and overnight oats (separately), cover with cling-film and put them in the fridge. Do gauge whether either of them need more almond milk and add if they do.

The next morning simply layer them up and finish it off with sliced banana and the breakfast rice puffs.

Enjoy!

Love,
Lauren

Chocolate Acai Cups

acai cups

Chocolate, and pink! What more could a girl want?! The contrast in the textures of the chocolate and the frozen acai smoothie is a bit strange, but the tastes go so well together. The raw cacao gives you heaps of plant-based protein and the acai, of course, is full of beautiful pink energy-boosting, anti-oxidant wonderfulness.

Ingredients

1 x chocolate sauce recipe
1 x acai berry smoothie bowl recipe

Method

Firstly, I would suggest making these on a day when you’ve made the smoothie bowl to have for breakfast and just keep half a cup of the smoothie back for these cakes as a whole smoothie bowl is way too much.

Simply make the chocolate sauce, then add about a spoonful of it to the bottom of each muffin case (which should be placed in a cupcake baking tray) and freeze for 30 minutes.

Once frozen, add a spoonful of the smoothie as the next layer, and freeze for a further 30 minutes.

Once this layer is frozen, add one more layer of chocolate to the top and freeze again.

Once ready remove from the muffin cases and place in a container. I would advise keeping them in the freezer instead of the fridge as the smoothie layer will melt otherwise.

Enjoy the yummy flavours!

Love,
Lauren

Raw Vegan Super Berry ‘Cheesecake’

Raw Cheesecake 1

Need we say more?? We both have a real sweet tooth so come 3/4 in the afternoon, we are wanting something with our herbal tea and this is a perfect afternoon treat… We had made a massive batch of cashew yoghurt and had loads leftover so we thought, what can we use it for? And we came up with this. It’s easy to make, but takes some time because you have to do each layer separately.

We love using acai berries for their anti-oxidant powers so we wanted to make a super-berry topping, next time we’ll do chocolate!

Ingredients

Base:
1 cup almonds
Quarter cup pecans
6 dates
1 tbsp coconut oil, melted
Pinch of Himalayan salt

Middle layer – Cashew cream:
1 cup cashews
1 and quarter cups purified water
2 dates
2 tsp organic natural maple
1 tsp vanilla essence

Top layer:
1 frozen banana
Quarter cup of freshly frozen blueberries (blueberries bought pre-frozen have too much water)
The cream from the top of a can of coconut milk
4 acai berry capsules (we used Organic Burst)
1 tsp organic natural maple syrup

Method

Before you start any of this, you must soak your nuts. Soak almonds and pecans for the base in one bowl, and the cashews for the middle in two separate bowls and leave to soak in purified water for AT LEAST 4 hours. Soak overnight if you can. Do not omit this step.

Once the nuts are ready, drain and rinse the almonds and pecans and put them in the blender with the dates, coconut oil and salt. Once combined, flatten this base layer into the base of a smallish springform cake tin and put it in the freezer while you make the middle layer.

For the middle layer, rinse your cashews then put them in the blender with the water and blend for around 7-10 minutes. You need it to go super smooth and creamy. If you have a high-speed blender like a Vitamix, the mixture will heat up like a soup, don’t worry. After around 4 minutes of blending, add the rest of the ingredients and proceed to blend until completely smooth like a yoghurt. Leave it by the window until it cools then pour it over the base layer and put back in freezer. Leave it in the freezer for an hour

Now make your top layer by simply blending all the ingredients. Once the middle layer is firm enough, pour top layer on top and put back in freezer for the last time for around 45 minutes or until firm.

When you take it out, you may need to wait 15 minutes until it is ready to push out of the cake tin and you could use a sharp, thin knife to cut around the edges to help you.

Leave it to melt a little bit and serve straight away or put in fridge and serve from fridge once it’s a little softer.

Raw Cheesecake 2

We hope you love it as much as we do!

Love,
Lauren & Raine

Dark Green Juice for Dark London Days

Dark Green Juice

It’s a gloomy old day in London Town today, so I woke up and made a strong green juice to boost my immune system. I added Organic Burst Spirulina because it supports the immune system and is a rich, bio-available protein containing 18 amino acids.

Ingredients

Half a cucumber
4 sticks of celery
1 small bag of spinach
1 fennel bulb
1 tsp spirulina powder
Juice of 1 lime

Method

Juice all ingredients except spirulina and lime. Once juiced, add lime juice and mix in the spirulina. Add an ice cube to make it more refreshing!

Enjoy!
Love,
Lauren

Blueberry Acai Smoothie

blueberry acai smoothie

I just love this picture! It snowed for the first time this year and I thought it would be nice for you guys to see it, especially Raine, who is probably lying by the pool right now – it’s summer in South Africa you know!

Anyway I need my anti-oxidants at the moment and acai berries have more anti-oxidants than any other known food. These anti-oxidants come from the high count of polyphenols in the berries, this is what gives them their gorgeous purple colour. If you want an immune boost, get yourself some Organic Burst acai capsules and use them as much as you can! If you add a probiotic capsule to this also, you’re really doing all you can for your immune system right now!

Ingredients

Half a cup of raspberries
Half a cup of blueberries
Half a cup of strawberries
1 tbsp almond butter
2 acai capsules (opened and sprinkled in)
2 dates
1 probiotic capsule
3 tbsp almond milk
1 frozen banana (cut in slices and frozen the day before, or any day before!)

Method

Simply put all the ingredients in your blender, in that exact order, and blend away! Pour into a glass and enjoy the sweet, smooth taste.

Love,
Lauren