by Awele Anne Anyia | Nov 5, 2018 | Dinner, Lunch, Recipes
This mouth-watering salad is so easy to prepare, filling and nourishing. The sprouts are so flavourful and add more texture to the salad.
INGREDIENTS
- 1 salmon fillet
- 2 handfuls of watercress, thick stems removed
- ¼ cucumber, thinly sliced
- 1 handful of broccoli sprouts
- 1 tbsp extra-virgin olive oil
- ½ fresh lemon
- Pinch of basil
- Pinch of Himalayan sea salt
INSTRUCTIONS
- Season salmon with a pinch of basil and Himalayan sea salt and bake in the oven for 12 minutes.
- Place the cucumber and watercress in a large plate
- Add the broccoli sprouts to the top
- Drizzle on the extra virgin olive oil and freshly squeezed lemon
- Serve with the oven baked salmon and enjoy!
by Awele Anne Anyia | Oct 25, 2018 | Dinner, Lunch, Recipes
This super-healthy stirfry is so tasty and full of flavour. It is packed with nutrients important for optimal health.
INGREDIENTS
- 1 small organic, grass-fed chicken thigh, seasoned, boiled and baked in the oven
- 2 medium sized courgettes, spiralised using a spiraliser
- 2 handfuls of kale, roughly chopped
- 2 small fresh turmeric, grated
- Thumb-sized piece fresh ginger, grated
- 2 garlic cloves, finely chopped, leave to stand for a few minutes before use
- 1 small red onion, finely chopped
- Pinch ground black pepper
- Pinch Himalayan sea salt, to taste (if needed)
- 1 teaspoon coconut oil
- Homemade chicken stock
INSTRUCTIONS
- Heat up skillet, when hot, add the coconut oil
- When coconut oil has melted, add red onions, garlic, turmeric, ginger, black pepper and sauté for about 5 minutes.
- Add homemade chicken stock, stirfry for a further 5 minutes, stirring occasionally
- Add courgette and kale stirfry for a further 7 minutes, stirring occasionally and it is ready to be served
- Serve stirfry with oven baked chicken and enjoy!
by Awele Anne Anyia | Jul 6, 2018 | Dinner, Lunch, Recipes
VEGETABLE & PRAWNS STIR-FRY
INGREDIENTS
- 240g Wild Prawns, Frozen Raw
- 1 brown onions, chopped
- 1 garlic clove, minced
- 1 tablespoon coconut oil
- Handful of spinach
- Handful of kale
- ½ head broccoli, separated into florets
- ½ green cabbage, thinly sliced
- 1 bunch asparagus, end trimmed, cut into 2-inch pieces
- 1 tablespoon fresh ginger
- 1 tablespoon fresh turmeric
- ½ teaspoon black pepper
- Himalayan sea salt
INSTRUCTIONS
- Start by heating a skillet or wok over medium heat until surface is hot
- Heat the coconut oil in the skillet over medium heat
- Add the onions, fresh turmeric, ginger, garlic and black pepper and stirfry for 5 minutes, stirring occasionally.
- Next add the prawns, stir fry for a further 5 – 7 minutes, stirring occasionally till prawns are cooked with an orange colour. Add salt to taste.
- Next add the vegetables, stirfry for a further 5 -7minutes, stirring constantly so the vegetables cook but don’t burn.
- It is now ready to be served. Enjoy!
by Awele Anne Anyia | Mar 1, 2018 | Dinner, Recipes
Purple sprouting broccoli contains the phytochemical sulphoraphane has been linked to providing resistance against chronic diseases like cancer, heart disease, osteoporosis and diabetes.
It is also a good source of vitamin C, carotenoids, vitamin A, iron, folic acid, calcium and dietary fibre.
Ingredients
- Grass-fed Lambchops, seasoned and oven baked.
- 400g Purple sprouting broccoli, trimmed
- 1 bunch spring onions, chopped
- 2 tablespoons coconut oil
- ¼ fresh ginger, grated
- 1-inch fresh turmeric, grated
- Pinch of black pepper
- Pinch of cayenne chili pepper
- Himalayan Sea Salt to taste
Instructions
- Melt the coconut oil in the skillet on medium heat
- Add the spring onions, turmeric, ginger, black pepper stir fry for about 2 minutes
- Add the purple broccoli sprouts and stir fry for another 2 minutes or until tender.
- Add cayenne chili pepper and Himalayan sea salt to taste, stir fry for a further 1 minute. Serve with the oven baked grass-fed lamb chops
