Garlic Peas and Kale with Smashed Avocado

This dish works well as a main meal for one or as a side dish for two or more. The combination of green vegetables with the healthy fats of the avocado mean that you are getting a dose of nutrition that’s difficult to rival! The four large handfuls of kale that you’ll use in this recipe are seriously beneficial for your body as kale is known to lower levels of LDL (bad) cholesterol. Not only that but it is also rammed full of vitamins and nutrients, such as vitamins A, C and K, manganese, copper and fiber among many others! The high antioxidant count of kale also makes it amazing for protecting your body against cancer – it is a leaf that truly deserves the superfood label!

The use of pumpkin seeds brings a massive serving of magnesium into this dish which is essential in keeping your heart, bones and teeth healthy, not to mention the proper function of your blood vessels and bowels. Pumpkin seeds are also a fantastic source of zinc which the body needs to keep your eyes and skin healthy, whilst also ensuring proper cell growth. The high omega-3 fatty acid count in avocados provides your body with the good kind of fat that it craves as well as a decent dose of protein. Fresh avocados contain a huge amount of antioxidants, most notably lycopene and beta-carotene which greatly help to reduce cell damage.

Sound like a meal that you want to enjoy?! Then make sure you have the following ingredients:

2 tbsp. of coconut oil
4 garlic cloves, finely chopped
1 onion, thinly sliced
Zest and juice of 1 lemon
400g of frozen peas
4 large handfuls of kale, stems removed
1 avocado, roughly chopped
A handful of pumpkin seeds

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To begin, melt the coconut oil in a large saucepan over medium heat. Once the oil has started to get hot, you can add the garlic, onion and peas until the garlic and onion start to soften. After a few minutes the peas should start to soften and cook too. Next, add the lemon zest and juice, kale, avocado and pumpkin seeds. You should then season with sea salt and ground pepper. The next step is to take a potato masher and roughly mash the mixture. Be sure to add in a decent drizzle of olive oil while you are doing so. Your Garlic Peas with Smashed Avocado is now ready to enjoy as it is or to add on to the side of another meal! The creamy mixture is sure to go down a treat with guests as an original addition to the menu!

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If you enjoyed this dish and want to find others like it, then head over to Amazon to pre-order my very first cookbook!

Matcha Green Tea Cream Pots with Toasted Walnut Crumbs

This delicious dessert is the perfect healthy follow-up to any meal. It is an amazing combination of health boosting ingredients, such as the green matcha powder and the walnuts. Green matcha powder is rammed full of antioxidants and is cancer fighting whilst also being great for burning fat and boosting the metabolism. When you choose to eat raw, organic nuts, you really can’t go wrong in terms of doing good things for your overall health. Having said that, walnuts are one of the best choices you can make for all the amazing health properties they have. It is worth bearing in mind that the majority of the antioxidants in walnuts are found just under the waxy skin, so be sure not to remove it when you use them in the recipe. It does have a slightly bitter flavour but it’s not unpleasant and is well worth including in your dish.

To make three of these pots, find the following ingredients:

2 tsp. green matcha powder
250ml green tea
6 tbsp. maple syrup, honey or coconut nectar
100g toasted chopped walnut pieces
2 x 400ml tins of coconut milk, refrigerated overnight
1 tbsp. honey, maple syrup or coconut nectar
1 tsp. pure vanilla extract
2 bananas, peeled and sliced into 2cm rounds

To make the matcha sauce, put the green tea, 3 tbsp of coconut nectar and 1 tsp. of matcha in a small saucepan over medium heat. Bring to the boil, then reduce to a simmer for 5-10 minutes until sauce is thickened a bit.

Then you can toast the chopped walnuts in a dry frying pan over medium heat for 2-3 minutes. After these few minutes, you can remove them from heat and place in a bowl to cool.

To make the coconut cream, remove the tins from the fridge but be careful not to shake them. Open the tins and carefully scoop out the thickened cream off the top and place into a mixing bowl. Add the 1 tbsp. of coconut nectar and vanilla to the mixing bowl and beat well for 5 minutes until the cream is thick and fluffy.

In glass tumblers, layer the 2 tbsp. of the walnuts then drizzle with the matcha syrup, then top with a layer of coconut cream and enough bananas to cover the cream. You can then repeat the layers. Sprinkle the very top with more walnut crumbs and a drizzle of the matcha syrup. You can then enjoy immediately!

The Best Baked Beans

Baked beans are such an amazingly satisfying meal, especially when combined with a crusty chunk of wholemeal bread! Delicious. However, when you buy baked beans from the store, the sugar and salt content can be incredibly high! You might also find other additives and artificial sweeteners lurking in the can which your body simply doesn’t want anything to do with!

That doesn’t mean that you have to avoid this meal entirely as it’s always possible to make your own! My recipe uses cannellini beans and chickpeas combined with a few other nourishing additions to create the Best Baked Beans!

Cannellini beans rank incredibly low on the glycemic index and also score some serious points when it comes to their high antioxidant count. They are full of a range of vitamins and minerals, with an especially impressive magnesium count. Magnesium is important for keeping your blood pressure normal as well as for the health of your bones. Chickpeas are the perfect accompaniment to the cannellini beans as they are a fantastic natural source of protein. Chickpeas are also low calorie as well as low in fat. In fact, one cup of cooked chickpeas contains 4 grams of fat but it is the healthy unsaturated kind!

best_baked_beans_flexi_foodie2To make the Best Baked Beans, grab yourself the following ingredients:

1 x 400g tin cannellini beans – drained and rinsed
1 x 400g tin chickpeas – drained and rinsed
1 leek, finely chopped
2 Tbsp. coconut oil
3 Large garlic cloves, crushed
200g tomato puree
1 litre of vegetable stock
1 Tbsp. dried thyme
4-6 Tbsp. coconut nectar depending on how sweet you like it.

To begin, melt the coconut oil in a large saucepan over a medium heat before adding in the chopped leek and the crushed garlic. You can then saute the leek and the garlic in the oil for the next ten minutes. After this time, they should begin to go soft.

Next you can add the litre of veg stock into the pan and then the tomato puree and thyme as well. Give this a quick stir and then reduce the heat to a gentle simmer. Allow the pan to simmer with the lid off for the next 45 minutes. By this time the sauce will have become thick. Decide how much of the coconut nectar you want to add into the mix and then place that in the pan with a dash of sea salt and black pepper. You can then remove from the heat and serve into bowls!

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Superfoods: The Flexible Approach to Eating More Superfoods

The 12th of March of 2015 will see the release of my first cookbook! My book, ‘Superfoods: The Flexible Approach to Eating More Superfoods’ is currently available for pre-order on Amazon and an amazing discounted price. Ordering now will ensure you get the book for this low price, delivered to your door on the day it hits the shelves!

This hardback cookbook contains 90 of my very own recipes that prove how easy it is to incorporate plant-based foods into your diet. The 90 recipes that are found inside the book use a variety of superfoods, grains, seeds, vegetables, fruits and other whole foods in your cooking.

The essence of the book is demonstrating that a way of life that involves high energy levels, weight loss, optimum blood pressure and a low cholesterol level is possible! And all you need do to work towards it is to embrace plant-based, wholesome foods that aren’t packaged, processed or full of refined sugar! A diet of this sort will also do wonders for your skin leaving you looking as youthful as you’re bound to feel.

All of the recipes in the book are meat-free, dairy-free and sugar-free! They give you an introduction as to how simply adding more good foods into your diet can naturally crowd out the bad ones. Instead of telling you what you can and cannot eat, the book is a tool for increasing your intake of nutrients whilst still enjoying the flavors you love!

It is one of my greatest ambitions to simplify the often complex topic of nutrition so that nobody believes it to be a concept that they can’t understand. By making nutrition easy to understand, I then strive to encourage people to expand their dietary horizons. In doing so, not only will their physical health benefit, but also their mood, their motivation and their outlook on life!

Click here to place your order now and enjoy the pre-sale low price! Also, to stay up to date on all my news and events, click here to Like my Facebook page!