Burnt Corn, Kale and Lime Salad

Creating delicious variations on the traditional side salad is something that I love to do in the kitchen! This recipe requires minimal preperation and can be put together in the ten minutes before you serve your main meal. Kale is an ingredient that I tend to use a lot at home because of its amazing nutritious value. For those of you who don’t know, kale is among the healthiest foods in the world! With over 45 different flavonoids contained within, it provides a range of anti-inflammatory and antioxidant benefits. It is also great for lowering LDL cholesterol levels and lowering risk factors for cancer development.

Adding the juice of one lime to the salad dressing not only helps to bring out the flavour of the other ingredients but also brings a healthy boost to this side dish. They are a fantastic source of vitamin C and folic acid, the latter of which is important for cell growth and metabolism.

To make enough of this salad to serve six people, you will need the following ingredients:

2 x corns on the cob
1 tsp. smoked paprika
1 tsp. cumin
250g kale, shredded
Sea salt
1 avocado, cut into small chunks
A squeeze of honey

For the dressing:
The juice of 1 lime
A handful of coriander, torn

Burnt Corn, Kale and Lime Salad2Firstly, using a sharp knife, cut the corn away from the cobs and separate the corn into kernels. In a frying pan, dry fry the corn with the paprika and the cumin for about 10 minutes until the corn starts to blacken! Next, remove the pan from the heat and allow to cool.

In a large bowl, massage the kale with sea salt for ten minutes or until it becomes soft. Add the burnt corn, the avocado, the lime and the coriander. Toss well and serve!

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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!