Category: Recipes

Ingredients ½ cup broccoli sprouts ½ cup filtered water Pinch sea salt Juice of 1 lemon (about 2 tablespoons) How To Make Place everything in a high-speed blender and mix until bright green and all the sprouts are combined. Serve immediately. Notes EQUIPMENT: High-speed blender STORAGE INSTRUCTIONS: This recipe is sourced from Hormones and Balance

Ingredients: 1 tablespoon carrier 2 drops lavender 2 drops cedarwood 3 drops oregano 4 drops peppermint Method: Mix all the ingredients and apply to the affected areas as needed. Lavender, cedarwood, oregano, and peppermint oils all have anti-inflammatory compounds that can help reduce swelling, eliminating inflammation-related pain. You can use coconut oil as your carrier

Ingredients: Serves 2 1 1/2 cups (350 ml) milk (your choice of almond, coconut, rice or oat milk) 1 cup (250 ml) water 1 heaped tablespoon hot chocolate 1 heaped tablespoon of collagen peptides 1 teaspoon raw honey, maple syrup or stevia (optional) Method: Combine milk, water, hot chocolate, collagen into a small pot. Heat

Ingredients: Bouillabaisse 4 Tbsp unsalted butter 397g / 14 oz fresh fennel bulb, cored & thinly sliced (save the dill for garnish)2 garlic cloves, minced 1 pinch saffron 1 cup white wine 1 Tsp dried thyme 1 Tsp salt ¼ Tsp ground black pepper 510 g / 18 oz tomato puree  2 oranges, juice and

Ingredients: 1 tsp assam tea leaves (50ml tea) few drops of vanilla extract 25ml lemon juice 3 tsp maple syrup 1 tbsp egg white ice 10ml pomegranate juice Instructions: 1. Pour 150ml boiling water over the tea leaves, stir, then strain straight away. You want a strong, but not stewed tea. Mix in the vanilla

Ingredients 1 sweet potato, roughly chopped into dice with the skin still on 1 red pepper, de-seeded and cut into chunks 1 red onion, peeled and cut into chunks 3 garlic cloves, peeled 1 tsp smoked paprika 2 tbsp olive oil 200ml coconut milk 200ml chicken stock ½ tbsp sriracha 1 tsp maple syrup Instruction

Ingredients 500 g carrots and parsnips, cut into long chips 1 tablespoon olive oil 1 cup (120g) fresh rice bread breadcrumbs (see notes) 1 tablespoon parsley, finely chopped sea salt to season 1 egg 1 tablespoon rice flour 2 x 200 g pieces white fish, bones and skin removed lemon, greens, Greek yoghurt, aioli or

Ingredients 350 g (2 cups) broccoli florets (or 1 head fresh) 250 g (1 and 1/2 cups) chopped or whole baby leaf spinach 225 g (1 and 1/2 cups) frozen peas 1 large courgette (zucchini), grated For the white sauce: 3 tbsp unsalted butter 3 tbsp flour (plain/all-purpose, gluten free, wholewheat or wholemeal spelt all

Ingredients 2/3 to 1 cup cooked quinoa 1/4 cup to 1/3 cup or less gluten free rolled oats (you can also use this as a topping versus mix in, if you prefer). 2 –3 tbsp chia seed 8 oz (226 gms) coconut milk or almond milk (save extra for topping before serving) 1 –3 tbsp