Thai Green Curry with Vegetables

Following on from the amazing recipe I shared recently for Raw Carrot and Ginger Soup, I would like to share another absolute delight from the kitchen of the beautiful Amatara Resort in Phuket!

You can make this curry with any combination of vegetables that you desire, but great options are baby corn, carrots, courgettes, mushrooms, broccoli, and red pepper.

The inclusion of fresh basil is one of my favourite parts of this recipe, and really helps to create the distinctive and delicious flavour of the dish. It also doesn’t hurt that basil is bursting with goodness, such as vitamin A, vitamin C, vitamin K, manganese, copper, and calcium!

Ingredients:

  • 25g green curry paste
  • 250ml coconut milk
  • 50ml vegetable stock
  • 10ml soy sauce
  • 3g kaffir lime leaves
  • 5g coconut nectar
  • 20g eggplant
  • 15g fresh basil leaves
  • 5g red chilli
  • Small bowl of mixed vegetables
Method:
Heat the coconut milk in a large pan for a few minutes before adding the green curry paste. Stir well.
Oil your wok and add your selection of vegetables. Heat for a few moments and then coat with the curry paste sauce. Add vegetable stock, kaffir lime leaves, soy sauce and coconut nectar to the wok and bring to the boil before adding the eggplant. Add the fresh basil leaves with the chilli and then serve.
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Wellness for Women

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Also, if you wan to learn about how eating more plant-based foods can enhance your health and your energy levels, then click here now to check out my starter guide!

Green Bean, Courgette and Coconut Soup

This soup is incredibly quick to make and also fantastically filling. It also involves minimal preparation which makes it the perfect choice when you’ve had a long day but still want a healthy choice! Adding coconut milk into a soup will create a creamy consistency that isn’t usually possible when you only use stock.

It is the coconut milk that is responsible for the high levels of nutrients in this soup. When consumed in moderation coconut milk is amazing for your health and can actually help to fight infection in the body. This is because of a compound found within, known as monolaurin, which is antibacterial and antiviral. The most notable benefits of consuming coconut milk are that it is rich in fibre as well as a range of vitamins and minerals. That includes Vitamins C, E, B1, B3, B5, B6 as well as iron, selenium, calcium, magnesium and phosphorous!

To make enough soup for 4 – 6 people, find the following ingredients:

600g of courgettes, cut into 1 inch chunks
200g of top and tailed green beans
1 cup (240 ml) of coconut milk
1 cup (240 ml) of veggie stock
Radishes and dill, to garnish
Black pepper and sea salt, to taste

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This one is just so so simple to whip up when you’re in a rush! All you have to do is bring a large pot of water to the boil and then add in the courgettes and beans. Boil this pan for 3-5 minutes and then drain and rinse with cold water. Next, in a high speed blender, combine the beans, courgettes, coconut milk and veggie stock. Once this mixture is smooth pour the soup back into a large pot and heat it until it is warmed. you can divide the soup between your bowls and top it with sliced radishes and dill. You can also add a good sprinkling of black pepper and sea salt. Enjoy!

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Warm Dal with Spinach (from ‘tibits at home’ cookbook)

First and foremost, HUGE apologies for the 2  month delay in posts!  We’ve had a very busy summer and then getting all 4 kids back to school and other work life bits has consumed me…… until NOW!  So, posts are officially back and I’m so excited that they are!  I can feel the chill in the air in London that Autumn has officially arrived – and I love it!  The crisp air, the leaves falling and my kids playing so much sport…… every weekend has definitely made me crave something warm and grounding!

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So when I was sent a lovely cookbook called ‘tibits at home’ from the incredible tibits restaurant – I couldn’t wait to cook from it! Not only is there a restaurant in Soho (London), but there are locations in Zurich, Winterhur, Berne and Basel.  tibits has been serving healthy vegetarian food for over a decade and was established by three brothers and the according to the Guinness Book of World Records, their restaurant in Zurich is the oldest vegetarian restaurant in the world!  The cookbook is filled with delicious, seasonal recipes and it was hard to choose which one to do for this blog!  But after much deliberation, the Warm Dal with Spinach won!  So, let’s get started….

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Grab yourself these ingredients:

250g red lentils

1 onion

1 garlic clove

20g fresh ginger

4 tbsp rapeseed oil

1 tsp mustard seeds

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp garam masala

1 tsp turmeric

500g fresh spinach

400ml coconut milk

200ml water

freshly ground sea salt and black pepper

1/2 lemon, juiced

P1040086I was lucky enough to have some super fresh, organic spinach on hand from my inlaws kitchen garden.  I especially love the photo of the spinach in the basket, basking in the sunny autumn day!  But remember you can use any dark green leafy vegetable if you don’t have spinach on hand…. kale works just as well too!

P1040114Serves 4 as a main and 6 as a side….. you decide!

Method:

1.  Cook the lentils for about 8 minutes in water and then drain.

2. Peel and finely chop the onion and garlic.  Peel the ginger and grate finely.  Heat a frying pan, then add the oil and sweat the onion until transparent.  Add the garlic, ginger and spices and fry for 1 minute, until the mixture develops its fragrance.

3.  Wash and pluck the spinach, add to the pan and cook for 2-3 minutes.

4.  Add coconut milk and water, and stir well.

5.  Add the drained lentils, mix in well and cook for a further 5 minutes.

6.  Season to taste with sea salt, freshly ground black pepper and lemon juice.

P1040121Serve in warm bowls with some wholewheat pita bread or brown rice or maybe just a simple side salad!  YUMMY!  The flavours in this recipe are perfection.  And I love it that it has turmeric, the new queen of spice that research says may help ward of dementia and reduce the risk of cancer.  I’m in!  Be sure to check out ‘tibits at home’ cookbook at www.tibits.co.uk and also their restaurants too!  I’m lucky enough to be heading to their Soho location in mid-October to check out their Autumn menu and will be posting my review here!  So stay tuned!!!!

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Puy Lentils, Sweet Potato & Pomegranate Bake

Lentils have become a real staple in our house.  From red lentils to green lentils and now to puy lentils!  But what has been so amazing about these cute lookin’ discs, is that my 6 year old LOVES them!  In fact, he loves them so much that he practically asks for them every night.  So, we’ve had to get really creative in the ‘lentils’ department to make the dishes fun (and tasty) for all 6 of us!  And this is how and why this particular ‘bake’ was born.  For those of you who sometimes wonder or get asked – like I do – where you get your protein from other than the meat slogan that’s force fed to us, well – this little legume is your answer because…… Lentils have a higher protein content than beef! No joke.

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Lentils may be small but they are a huge player in the legume family.  They are an awesome source of cholesterol-lowering fibre but they also help manage blood-sugar disorders since their high fibre content prevents blood sugar levels from quickly rising after your meal.  But there’s more!  Lentils also provide amazing amounts of 6 important minerals, 2 B-vitamins, and like I mentioned above – the full monty: protein.  And can you believe it, all of that with virtually NO fat!  Just 230 calories for whole cup of cooked lentils.  This tiny nutritional giant fills you up – not out. ImageServes 6!

250g puy lentils

600g sweet potatoes

400ml (1 tin) coconut milk

1 pomegranate

1 red chilli

2-3 garlic cloves

2 Tbsp. coconut oil

1 tsp. cumin

1/2 tsp. turmeric

1/4 tsp. cayenne pepper (optional)

handful of parsley, to garnish

ImagePre-heat your oven to 180C/350F.  Place the lentils in a small pot, cover with water and bring to the boil then reduce to simmer for 10-15 minutes or until al dente.  Drain and then just set aside.

Pierce the sweet potatoes, rub with coconut oil, place on a baking tray and bake for 20 minutes or until tender.  Once cooked through, leave to cool but keep the oven on!  Once completely cooled, dice into 1 1/2 inch chunks.

Heat the remaining of the coconut oil in a pan and saute the garlic until soft.  Stir in the lentils, chunked sweet potatoes and spices with the 400ml of coconut milk and leave to simmer for 5 minutes.  Pour this glorious mixture into an ovenproof baking dish and bake for 15 minutes.  Meanwhile, de-seed and thinly slice the red chilli.  After the 15 minutes, place the sliced red chilli on top of the bake and bake for an additional 5 minutes until those red chillies are a bit charred!

Serve with lots of pomegranate seeds and chopped parsley.  YUM!

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Kaleberry Ice Cream

This is great way to get your kids to eat a dairy free, sugar free ice cream that even has a dark, green leafy vegetable in it – which they can’t see.  Genius, right? Yes, some times parents have to think of clever ways to get these greens into our kids diets.  Well, I can tell you – this one works!  Last night, all 4 kids happily consumed this ice-cream and my greedy guts 6-year old even had seconds!  It take NO time to whizz together.  So, next time your kids ask for ice cream, how about trying this one instead!  Warning:  This does not contain SUGAR!
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Grab yourself these nutritious bits:
1 cup coconut milk; I prefer the brand ‘koko’ – yum.
Pop in 2 bananas in your freezer to make sure they’re nice and frozen before blending.
A super large handful of Kale (or even 2 super large handfuls if you prefer!)
2 pitted dates (love the medjool ones)
1 cup frozen blueberries
1 tsp. vanilla extract
pinch of himalayan sea salt
3-4 small ice cubes
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Put all the ingredients in a high-speed blender, Vitamix is a great one – and watch how quickly (about 30 seconds) your ingredients morph into a delicious and incredibly nutrient-dense ice cream!  Top with some mint and you are good to go!
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Blueberries are SHAMAZING!  They are always ranked as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. So, I am in with a grin with the blueberries!  To change it up, go ahead and strawberries or raspberries or even blackberries or why not a big mixture of those amazing dark berries.
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Avocado, Chocolate and Lucuma Mousse

This is GREAT for kids and for dinner guests!  In fact, your dinner guests will be shocked after they discover that this pudding is very nutrient dense and consists of NO refined sugar!  I started making this for my six year old as he’s addicted to chocolate, chocolate, chocolate!  But on the other hand my eight year old is addicted to avocados, avocados, avocados!

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To keep everybody happy, I decided to combine the two, with some lucuma for a little Peruvian Maple flavour, and voila! This mousse was born! To make enough to happily serve two, you’ll just need the following ingredients:

1 medium ripe avocado
1/3 of a cup of raw cacao powder, or more to taste
3 fresh dates, pitted and roughly chopped
1/3 of a cup of coconut milk, nut milk or filtered water
½ a teaspoon of natural vanilla extract (or you can use pure vanilla bean powder)
A pinch of unrefined sea salt
1 tablespoon of lucuma

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So all you need to do to create this dish is blend everything together and then leave to chill in the fridge for an hour. Then you can top it with your favourite super food and enjoy this awesome ‘avocacao’ treat!

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Raw cacao is a fantastic ingredient to use when trying to make a healthy dessert. It has been associated with several health claims ranging from improving the function of the heart to helping to reduce cataracts. Many studies have also suggested that theobromine, which is a non-addictive stimulant naturally found in raw cacao, can be used to combat depression. Additionally, it is high in antioxidants and essential fatty acids. If you want to increase your good cholesterol levels whilst decreasing bad cholesterol levels then raw cacao is the perfect thing to include in your diet.

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Using avocado in a dessert might not seem like a conventional idea but they are full of so much goodness that you really can’t go wrong! Be sure to pick a ripe one to make your mousse and always scrape it out well as the portion nearest the skin is where the most nutrients can be found! Avocados are crammed with good fats that help to protect the heart against disease.

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The Lucuma fruit, which is native to Peru, provides the perfect sweetener! The fruit is dried out at a low temperature and then turned into powder. It rates low on the glycemic scale and is full of nutrients like iron, zinc, beta-carotene and calcium. The maple-like taste makes it great for sweet dessert dishes whilst keeping you healthy at the same time!

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