Chia Seed Pudding 15g (0.5 oz.) chia seeds1/2 cup (120 ml/4 fl. oz.) unsweetened almond milk (option: unsweetened vanilla almond milk)30g (1.1 oz.) protein powder (whey, or vegan- friendly), flavour of choiceOptionalStevia, to sweeten1/2 tbsp. raw cacao, to enhance chocolate flavour1 tsp. organic vanilla extract, to enhance vanilla flavourTo serveCinnamon10 almonds1/2 cup (75g/2.6 oz.) fresh or frozen berries Mix protein powder and milk in a shaker until the protein powder dissolves.Pour in an airtight container and then add the other ingredients. Stir well.Store covered in the fridge for at least 20 minutes, or preferably over night.Serve with natural almonds, berries and a sprinkle of cinnamon. You can store chia pudding in the fridge for 2-3 days, so it is perfect to make ahead to save time in the morning. This recipe can also be turned into a smoothie. In the morning simply place the chia, protein mixture in a blender. Add the berries and process until smooth. Serve with the almonds on the side.
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Fish Curry 250g (8.8 oz.) ling (option: other firm white-fleshed fish) cleaned and cut into medium pieces1/4 cup (25g/0.9 oz.) unsweetened desiccated (shredded) coconut1 large onion, peeled and chopped2 cloves of garlic, chopped1/2 tbsp. coriander seeds3/4 tsp. turmeric1 fresh red chilli, finely chopped1 large red capsicum (bell pepper), in larger piecesExtra virgin coconut oil, for cookingPink Himalayan salt, as requiredWater, to cover fishTo serve3/4 cup of brown rice, cooked (or 1/3 uncooked) Cook the rice according to packet instructions.Meanwhile, add the coconut, chilli, coriander, turmeric, garlic and onion to a food processor and blend until smooth.Pour the mixture into a frying pan.Add 1 cup of water and bring to a boil on medium heat.Add the fish carefully and add salt to taste. There should be enough water in the mixture so that the fish is well immersed in it. If not add some more.Stir occasionally, but ensure you don’t break the fish pieces.After a few minutes, add the capsicum.Cook until the curry sauce has been reduced or until the fish is cooked through.Serve with some brown rice
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Kale, sweet potato and avocado salad 1 1/2 cup of baby kale leaves200g (7.1 oz.) of sweet potato, oven roasted1/2 avocadoSmall handful of dried craisins2 tsp toasted pine nutsBlack pepper, to tastePink Himalayan salt, to tasteBalsamic vinegar Preheat oven to 180°C (350°F).Meanwhile, cut the sweet potato into smaller cubes.Place the sweet potato on an oven tray lined with baking paper. Season with black pepper and salt.Place in the oven and bake until tender and slightly browned.Set aside and let cool completely.Meanwhile, place the baby kale leafs in a bowl.Add the avocado and sweet potato.Drizzle with some balsamic vinegar.Enjoy!
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Lentil & Chickpea Stew 400g (14.1 oz.) of tinned organic chickpeas (garbanzo beans), drained and rinsed400g (14.1 oz.) of tinned organic brown lentils, drained and rinsed1 large zucchini, chopped1 onion, diced3 cloves of garlic1 small sweet potato, diced2 cup of baby spinach2 tbsp. of tomato paste2 tbsp. of extra virgin olive oil3-4 cups of water1 tbsp. of chopped fresh flat-leaf parsley or driedPink Himalayan saltBlack pepper, to taste In a large saucepan over medium heat, heat the oil and fry the garlic and onion for 1 minute.Add the tomato paste and water and bring to the boil.Add the sweet potato and let simmer for about 5-10 minutes.Add the other vegetables and let simmer for additional 15 minutes, then add the beans and lentils.Once vegetables are tender, remove from the heat and stir through the spinach.Serve with fresh parsley, and season with salt and pepper. Any legume such as split peas or lentils can be used as a substitute. Place the second serve in the fridge and use at a later date. Place the last serve in the freezer.
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