NUTRITION
Pineapple and coconut smoothie
Serves 2 Ingredients
• 1⁄2 fresh pineapple, chopped
• 2 bananas
• 400ml of coconut milk
• 1 tsp organic cashew nut butter
• 4 ice cubes
Method
1. Add all ingredients to a food blender and blend until smooth.
2. Pour into a large glass and enjoy.
Mint Juice
2 Oranges
3 Carrots
1-2cm Raw Ginger
4 Sprigs of Fresh Mint
1 small handful of Ice
Peel the oranges, remembering to leave the white pith on as this is where the majority of
the nutrients are to be found. Juice ingredients, pour over ice to serve.
Ginger Juice
2 stalks celery
1/2 cucumber
1.5cm ginger, peeled 1/2 cup parsley
1/2 lemon, juice only 1 green apple
2 cups spinach
Juice all ingredients.
Beetroot Juice
1.5cm fresh ginger, peeled 3 beets
3 carrots
3 stalks celery
Juice all ingredients.
Super juice
2cm fresh turmeric 4 carrots
1cm fresh ginger
1 orange
1/2 lemon
3 stalks celery
Juice all ingredients.
Green Smoothie
Ingredients
• 2 celery sticks
• 1⁄2 cucumber
• 1 tsp cashew nut butter
• 1 tsp coconut oil
• Handful of spinach & watercress
• Half an avocado
• Splash of coconut milk, depending on how thick you like it
• 4 ice cubes
Method
1. Place all ingredients into blender and blend until smooth.
2. Pour into a large glass and enjoy.
Banana and cinnamon smoothie
Serves 1
Ingredients
• 4 ice cubes
• 1 large banana
• 1 tsp cinnamon
• 250ml coconut milk
Method
Place ice cubes, banana and coconut milk into a blender. and blend until smooth.
Pour into a large glass and enjoy.
Pink detox juice
3 Apples
1 Carrot
2 – 3cm of Lemon
1/4 Yellow Bell Pepper 2 – 3cm Cucumber 1/4 Celery Stalk
2 – 3cm Broccoli
2 – 3cm Raw Beetroot 1 Avocado
1 small handful of Ice
Juice
Place one whole apple in the juicer and then add all the other ingredients except the
avocado, finishing off with the final apples and juice.
Blend
Place a couple of ice cubes in the blender along with the flesh from the avocado.
Add the juice anblend until creamy and smooth.
Spicy butternut squash soup
Ingredients
1 Butternut squash, 1 red onion
2 Garlic cloves, 1 red chilli,
1 small bunch coriander,
1/2 tsp cumin seeds, 300ml vegetable stock, 1 tsp coconut oil.
Method
Fry the onion, garlic, coriander leaves and chilli in the coconut oil. Add the diced squash
and onion for 2 minutes then cover in stock and cook for 30 mins. Season with salt and
pepper.
Curried cauliflower & lentil soup
SERVES 3 - 4
Take one cauliflower and blend with red lentils, fennel seeds, curry paste and lemon juice
to be rewarded with this warming, hearty soup
Ingredients
1 cauliflower
11⁄2 tbsp oil
2 tsp fennel seeds
150g red lentils
3 tbsp curry paste of your choice
1⁄2 lemon , juiced
Method
Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut
the head into
small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds,
season well, then tip into a roasting tin and set aside.
Heat oven to 220C/200C fan/gas 7. Heat 1⁄2 tbsp oil in a saucepan over a medium heat
and add the re- maining fennel seeds, toast for 2 mins, then add the lentils and the
remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil.
Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp
and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip
back into the pan to warm through, adding the lemon juice and a little water if it’s too thick.
Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.
Turkey and lime salad
Ingredients
1 turkey steak, 1/2 iceberg lettuce, 1 carrot shredded, cherry tomatoes, 1 lime, 1 tsp
coconut oil.
Method
Squeeze 1/2 lime and spread 1 tsp coconut oil on a turkey steak and grill. Mix the salad
together and squeeze over remaining lime juice. Serve all together.
Baked cod salad
Ingredients
1 fillet cod, 1 lemon, cherry tomatoes, 1 bag spinach, coconut oil,
Method
In a tin foil parcel place in fish, sliced lemon, cherry tomatoes and season with coconut oil,
salt and pepper. Wrap up and bake for 30 minutes or until cooked. Serve with spinach.
Avocado salad
Ingredients
12 large cooked prawns, 1/4 cucumber, 1/2 avocado, 20g cashew nuts, 1 tsp olive oil,
juice of half a lime, chilli flakes, 2 handfuls spinach.
Method
Combine the lime juice, olive oil and chilli flakes. Mix all ingredients together in a bowl.
MINDSET
Monday Motivation: Habits to FREE up time
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Wellness Wednesday FOOD FREEDOM!
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Fun Friday - Round Up + Sneak Peek Week 10!
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