Men can be the most reluctant to see a doctor or a alternative practitioner.According to WedMD, “Men put their health last.
Recipes
For all these recipes I would always recommend using fresh organic ingredients, you will get far superior nutrient content from your food, you will notice it tastes even better. It is most defiantly worth paying a little extra, we only have one life and hopefully the goal is to make it the healthiest and happiest.
Breakfast
This is an amazing start to your day, providing you with much of your required vitamins and minerals, not to mention its detoxifying properties. This never fails to help you feel energised and revitalized.
Rainbow juice
- 1 small organic beet
- 1-2 medium organic carrots
- 2 stalks of organic celery
- 1-2 organic apples
- Fresh organic ginger (thumb size)
Method:
Depending on your juicer, cut or add each ingredient to the juicer and drink immediately.
Turmeric Granola
I always like to have a jar of granola on hand. I use it in so many ways, it’s not just a breakfast food, but is great to add as a topping on oatmeal, as a topping with yogurt for either breakfast or a snack. Try this over baked apples or any fruit compote, bake in the oven for 10mins and serve with a scoop of homemade plant based ice cream….yummy! I even sprinkle over a salad, there are no rules.
- 2 cups of organic oats
- 2 tbsps organic cold pressed virgin olive oil
- 4 tbsps organic grade A maple syrup
- 1 tsp organic cinnamon powder
- 1 tsp organic turmeric powder
- ¼ tsp of organic cardamon powder (optional)
- Small handful of organic sunflower seeds, pumpkin seeds, cashew nuts and pecans.
Method
In a small saucepan on a low heat combine oil, maple syrup and spices and stir until all mixed well, add the oats and continue to mix until the oats are well coated. Transfer onto a lined baking sheet and bake in oven at 350oF for approx 10mins taking care not to burn. Remove from the oven and leave until completely cooled. Store in a glass jar. This lasts for a couple of weeks (although mine never lasts that long!)
Lunch
Lunch can often be one of those difficult meals to decide what to eat, this is where we can make bad choices. This can depend on what you are doing in respect of level of activity, are you out and out? Or somewhere where you have an option to heat up food. This is where I like to make use of my leftovers, its a good way of making sure we don’t throw good food away. Often some foods can taste better the next day as the ingredients have had a chance to infuse more, creating more depth and flavour to the food.
Left over Buddha Bowl
There are no rules for what you can use in a buddha bowl, so get creative and look at what ingredients you have in your fridge. I often have left-over veg such as cooked sweet potatoes, green beans, broccoli and cooked beets. I always have a jar of kimchi in the fridge which is a great addition to any meal, giving it a little spicy lift.
So we can use these ingredients as an example.
In a bowl or if you are on the go an appropriate container. I like to use glass with a bamboo lid, it gives my food a clean taste, as plastic can contaminate and tarnish the food.
- Broccoli
- Green beans
- Cooked beets
- Sweet potatoes
- Half a sliced ripe avocado
- Mixed salad leaves
- Handful of nuts and seeds
- Baked tofu
- ¼ cup of cooked black beans
Method
There are no rules for the amount of each ingredient it all depends on your appetite and size of your bowl, you are creating a little work of art here. Place a small amount of each ingredient next to each other making sure not to put one ingredient on top of the other. I like to finish this off with a little dressing, but keep separate until you are ready to each, this will stop everything going soggy.
Soup
Soup is so underestimated. Its another great way to use up left-over ingredients and its great if you are on the go, you can put it in a Thermos flask and add a piece of sough dough bread and you have a great meal. I love mushrooms and so here’s one of my favourites.
- Shiitake Mushroom soup
- Glug of organic cold pressed olive oil
- 2 cups of fresh or frozen Shiitake mushrooms
- (I used Trader Joe's frozen mushrooms here)
- 1 medium-sized organic red onion
- 3-4 organic garlic cloves
- 1 tsp of grated fresh organic ginger
- 1 tsp of organic cumin
- 2 tsp organic Italian herbs
- 1 tsp Umami seasoning blend
- 3 cups of stock (I used 1 Kallo organic mushroom stock cube)
- 3 tbsps of nutritional yeast
- 1 cup of plant based milk ( I used soya)
Method
Chop onions and mushrooms if not already sliced
on a very low heat sweat out these ingredients until onions are soft, add garlic and ginger and stir in cumin and umami powder continue to stir and heat for a following minuet until everything is combined. Add the mushroom stock and cover and cook on a medium heat for approximately 10 mins, stir in nutritional yeast and blend in a high-speed blender such as a Ninja, return to the pan and add the plant based milk and make sure it is heated through.
Serve with a little fresh chopped parsley and some warm sourdough bread.
Dinner
Dinner can of course be anything. The important thing here to consider is the higher your meal is in fibre the more satisfied you will be, therefore less likely to snack on the wrong things before bed. The time of eating is of importance. Eating at least 3hrs before bed gives you the best chance of a good quality sleep, your body can get on with the job of restore and repair instead of still digesting your food.
Tex Mex loaded sweet potatoes
I love sweet potatoes they are full of some much goodness, Vitamin A, C, Potassium, Manganese not to mention a great source of fibre and protein, and high in antioxidants. If you are trying to watch you weight they are great at managing our blood sugar levels. They are incredibly versatile so as long as you don’t fry them they are a great choice. This is a really easy recipe which takes next to no preparation, you definitely don’t need to be a cook.
- 1 sweet potato
- 2 tbsp of organic cold pressed olive oil
- 20g diced red onion
- 25g diced red sweet pepper
- 1 garlic clove crushed
- 200g of cooked organic black beans
- 75g organic sweetcorn
- 1tsp smoked paprika
- 1 tsp of cumin
- ¼ tsp sea salt
- 1 ripe avocado
Method:
Wash the skin of the potato, pick and place in an oven and bake for 1hr at 400 oF, in the meantime in a frying pan add olive oil and the chopped ingredients, sauté over a very low heat, constantly stirring, add garlic last with the smoked paprika and cumin, stir through, leave to one side until the potatoes are done.
Split the potatoes in half and place the ingredients from the frying pan over the potatoes, then mash your avocado place on top of your potatoes to garnish.
Recipes
In this space you’ll find colorful, whole-food plant-based recipes that are (hopefully!) tried, tested, and genuinely delicious. More than anything, this is an invitation to reconnect with your food, to slow down, get your hands busy, and rediscover the simple joy of creating something nourishing. There are no rules here, no perfection required — just real ingredients, curiosity, and the freedom to go with the flow.
Breakfast Recipes
Rainbow Juice
Ingredients
- 1 stalk of celery
- 1 carrot or piece of fennel
- 1 apple
- ½ beetroot
- ¼ -1/2 lemon
- 1 orange, take off the skin
- Thumb sized piece of ginger root
- Thumb sized piece of fresh turmeric root
- Good sized handful of spinach or kale
Once juiced can add a couple of desert spoons of ground flax seeds
To make into a smoothie, add –
- 1 banana
- 1 large scoop of coconut yoguart
- If you have not added flax seed then add 2tbs
- 1 tsp Maca powder
- 1 tsp Boabab powder
- 1 tsp Spirulina
- 1 tbsp Hemp protein powder
- 1 cup of frozen blueberries or any frozen fruit
Add all ingredients to the Nutri-bullet and blitz
Green juice
- Handful of kale
- 1 stalk of celery
- ¼ – ½ cucumber or bok choi or handful of spinach
- Thumb sized piece of ginger
- ¼ – ½ piece of lemon
- 1 tsp spirulina
- Add to juicer
Green Smoothie
- Add the green juice to Nutri-bullet
- 1 medjool date (take out stone)
- 1 spoon of coconut yoguart
- 3-4 ice cubes
- 1 heaped tsp of almond butter
- 1 small banana
- Blitz
Buckwheat and chia seed pancakes
- ½ cup of sprouted buckwheat
- ½ tsp bicarb of soda
- ½ cup of coconut milk or nut milk of choice
- 1 egg
- 2 tsp chia seeds soaked in boiling water
Method
- Mix dry ingredients together
- Beat in egg into milk let sit for a few mins, then add to the dry mix, add chia seed mix. Stir
- Heat on griddle until bubbles appear, flip over.
- Can be serve with fruit compote and coconut yoguart or used as a savoury with pooched eggs etc.
- Pour all ingredients into pouring jug
- Makes 6-8 small pancakes
Fruit compote
- Can use fresh or frozen fruit of your choice
- Add 1-2cups of fruit
- 1 tsp of cinnamon
- 1 tsp of ginger powder
- 1 tsp vanilla ess
- 1tsp chia seeds
Method
Heat all together in small saucepan, bring to boil, then simmer for 5-10mins, depending on fresh or frozen fruit used.
Can be used with pancakes or pour into a small glass jar and cool into fruit, can be used as a yoguart topping
Banana and spinach pancakes
- ½ cup sprouted buckwheat flour
- ½ cup of ground almonds
- ½ cup of desiccated coconut
- 1 tsp baking powder
- Pinch of sea salt
- 2 eggs
- ½ cup nut milk of choice
- 1 large handful of baby leaf spinach
- 2 ripe bananas
Method
Add all dry ingredients together, put all wet ingredients into blender and blitz. Add wet ingredients to dry mix well add to pouring jug. Make sure cooked before turning.
Makes 8-10 small pancakes.
Nut Milk
- 1 cup of nuts
- 3 cups of filtered water
Method
Soak the nuts for at least 6 hours, drain water add 3 cups of filtered water put into nutri-bullet in biggest cup, blitz. Strain through a nut milk bag or muslin cloth over a sieve, squeeze all liquid out. Pour into measuring jug and store in glass pouring bottle with top. Last 3-4 days in fridge.
Makes 500ml
