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Lisa Barwise

Lisa Barwise
In Plant Based Nutrition, Recipes

Soy yoghurt & berry delight with seeds

Soy yoghurt & berry delight with seeds 1 cup (150g/4.7 oz.) plain soy yoghurt1 cup (150g/4.7 oz.) fresh or frozen berriesstevia or cinnamon, to sweeten (optional)Cinnamon, to serve1/2 tsp of chia seeds Place yoghurt in a bowl and add some stevia.Mix well to ensure the stevia is well incorporated.Add the berries for a nutrient boost.Sprinkle with cinnamon & seeds on top
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Lisa Barwise
In Plant Based Nutrition, Recipes

Protein Shakes, Smoothies & Green Juices

Protein smoothies are a great alternative for a quick breakfast on the go or to have as a snack. Some general guidelines to make a smoothie are to first choose a base (e.g. water, unsweetened almond, rice or light coconut milk, or iced green tea), then adding some greens (e.g. spinach, kale, rocket etc.), and colour (berries and fruit). By adding ingredients like ice, chia seeds,hemp seeds, psyllium husk you will thicken your smoothie to a creamier consistency. You can also flavour you smoothie a bit more by adding stevia, spices and herbs. Finally give your smoothie a boost by adding some protein powder, superfoods and probiotics. Your options are endless! For some quick tasty ideas please see the recipes below.

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Lisa Barwise
In Plant Based Nutrition

Carb Cycling for fatloss: How to make it work for you

There are a lot of different philosophies when it comes to eating carbohydrates. Although the typical Western diet is pretty high in refined carbohydrates, many weight-loss diets rely on a low-carb component. Then there are those who avoid carbs entirely, refusing to consume anything with more than a gram or two. The easiest diet to follow in this regard, but also not one I recommend as the loses outway the gains in my opinion in relation to your state of mind, low mood, risk of injury from feeling weak plus added stress on your organs is the keto diet. It is well known for being a low carb diet, where the body produces ketones in the liver to be used as energy. It’s referred to as many different names – ketogenic diet, low carb diet, low carb high fat (LCHF), etc. When you eat something high in carbs, your body will produce glucose and insulin. Glucose is the easiest molecule for your body to convert and use as energy, so it will be chosen over any other energy source. Insulin is produced to process the glucose in your bloodsteam, by taking it around the body. Since the glucose is being…

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Lisa Barwise

Hallowe’en Party Ideas: Pumpkin Soup

Josh and I are having a Hallowe’en party this year… well just a few of his friends and the parents. I went a little bit overboard on decorations this year- Belfast is not known for being the biggest Hallowe’en party town! But I love the occassion as it marks Autumn, my favourite season and is a week before my birthday (gotta love that) and well you get to dress up and enjoy spooky and supernatural things which we love in our house (big fans of vampires, superheros and magic!) So, I didn’t know what to make at the party to counteract all the sugar so here is one of the two savoury items I will be preparing this year. And what better recipe to make to use up the insides of the pumpkins we will be carving! Pumpkin and ginger soup serves 4 ingredients • 1kg pumpkin, chopped • 2 shallots, chopped • 75g grated ginger • 1 litre vegetable stock • 125ml coconut milk • ½ tbsp chilli powde 1. Sauté the pumpkin, shallots and grated ginger in a good splash of olive oil in a large pan till soft. Add the vegetable stock, coconut milk and chilli, season,…

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Lisa Barwise
In Recipes

Black bean & lentil salad

Black bean & lentil salad 3 cups (1.4 L/47 fl. oz.) water1/4 cup (50g/1.8 oz.) red lentils1/4 cup (50g/1.8 oz.) green lentils200g (7.1 oz.) tinned organic black beans2 roma tomatoes, diced1 English cucumber, sliced1 handful of rocket (arugula)1/4 tsp. red chilli flakes1 tbsp. (15 ml/0.5 fl. oz.) extra virgin olive oil2 tbsp. (30 ml/1 fl. oz.) white wine vinegarCoconut nectar, to balance flavours1 tbsp. fresh parsley, chopped1/4 tsp. pink Himalayan saltGround black pepper, to taste Place the lentils in a large pot and cover with the water.Once shimmering cook the lentils for about 15-20 minutes, or until tender.Once tender, drain the red and green lentils in a strainer and rinse with cold water.Drain and rinse the black beans and then combine with the lentils in a large bowl.Add the other ingredients and then toss to combine.Enjoy! This salad will keep in the fridge for 3-4 days. If you prepare it the night before the flavours will become more notable.
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Lisa Barwise
In Plant Based Nutrition, Recipes

Red cabbage & apple slaw

Red cabbage & apple slaw 1/4 head red cabbage, finely shredded1/2 onion, thinly sliced1 rib celery, sliced1 medium carrot, shredded1 medium green apple (optional) chopped or finely sliced50g (1.8 oz.) feta cheese, crumbled25g (0.9 oz.) natural walnutsDressing1 tbsp. (15 ml/0.5 fl. oz.) extra virgin olive oil1 1/4 tbsp. (20 ml/0.7 fl. oz.) lemon juiceSteviaPink Himalayan salt, to tasteBlack pepper, to taste1 small clove garlic, minced1/4 tsp. dried oregano Prepare the vegetables and then place them in a large serving bowl.Add the feta cheese and then scatter over the walnuts.Prepare the dressing by mixing together oil, lemon juice, stevia, oregano, garlic and salt and pepper.Add additional flavouring to taste.Pour dressing over salad, mix and enjoy!
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