Lunch

Credit goes to my naturopath friend Belinda who put me onto the combination of Brussel sprouts and hommus. Even if you’re not a Brussel fan (…yet) – they have never tasted that good! Try it! Brussel sprouts belong to the Brassica family (like broccoli, kale and cabbage) and are truly medicinal foods – another everyday superfood! They have anti-cancer properties, are liver-protective and balance hormonal health. Plus, they are an excellent source of vitamin C, beta-carotene, and folate, and also provide good amounts of magnesium, iron and potassium. They are rich in glucosinolates which are effective natural cancer fighters. Roasting Brussels gives them a lovely sweet and smoky flavour.

10-15 Brussel sprouts

1 tbsp coconut oil

1 tsp fennel seeds

1 tsp chili flakes

To serve hommus

To serve dukkah

• Preheat the oven to 175C.
• Trim the tough ends of the sprouts and discard any old wilted outer leaves.
• Depending on their size, cut into halves or quarters. If they are very small, leaves them whole.
• Toss the sprouts lightly in coconut oil, fennel seeds and chilli flakes.
• Transfer onto a baking tray and roast for ca. 30min. Test if they are cooked through by inserting a sharp knife.
• Serve the sprouts hot, topped with dollops of homemade hommus and sprinkled generously with dukkah.

Check out the recipe for quick homemade hommus here.

1 tsp coconut oil (for frying)

2 organic eggs

100g smoked salmon

A big handful of rocket

• Heat coconut oil in a pan on medium heat.
• In a bowl, lightly beat two eggs with a fork
• Chop in smoked salmon (slice in with a pair of scissors) and add rocket.
• Mix well to combine.
• Pour into the pan and cook for 5-8 minutes or until the omelette is just set.
• Flip over and cook the other side for another 5minutes.
• Plate up and season with sea salt and cracked pepper.
• Serve with sliced avocado.

Toss in a handful of fresh herbs: dill, basil, parsley and chives work well.

1/2 cup carrot (grated)

1/2 cup zucchini (grated)

1/2 cup alfalfa sprouts

1 tbsp sunflower seeds

1 tbsp sesame seeds

2 tsp basil pesto

1 tsp flaxseed oil

1 tsp lemon juice

• Combine grated carrot and zucchini with sprouts in a bowl.
• Add the seeds and mix well.
• Stir through basil pesto, flaxseed oil and lemon juice.

Serve with a soft boiled egg on top (or hard boiled for an office lunch) or some left-over chicken.
Toss through some smoked salmon or a tin of sardines for some extra omega-3.
Toss through 1/3 cup of left-over cooked quinoa.

With homemade bone broth or stock sitting in the freezer, this soup is so easy to make and is bursting with immune boosting activity. It is massive in flavour due to the wonderful aroma of Kaffir lime leaves, fresh turmeric and ginger.

500ml bone broth (or homemade stock)

2 Kaffir lime leaves

1 cup vegetables (broccoli, cauliflower, zucchini, squash, beans)

1 cup mushrooms (button, Swiss brown, reishi, shitake)

2 tomatoes

125g rice noodles (or kelp or bean noodles)

1 inch piece of fresh turmeric

1 inch piece of fresh ginger

1 chili (optional)

A handful of baby bok choy

1 tbsp dulse flakes

1 tbsp Goji berries

A handful of fresh coriander

• Pour broth into a large pot and bring to the boil, then reduce heat immediately to simmer.
• Crunch up kaffir lime leaves and add to the broth (this will help them to release their oils and aroma).
• Chop vegetables into bite size pieces, cut mushrooms into quarters, roughly chop the tomatoes and add to the broth together with the rice noodles.
• Grate in fresh ginger and turmeric.
• Add a chopped chilli if using.
• Toss in baby bok choy, dulse flakes and Goji berries.
• Simmer for ca 5-10min or until vegetables are cooked but still maintain their crunch.
• Pour into a bowl or soup cup. Season with sea salt and cracked pepper to taste. Top with fresh coriander

Add some sliced chicken breast to poach in the broth to up the protein content.

A perfect snack: tasty, filling, easy to prepare and nutrient dense. Avocado is rich in healthy monosaturated fatty acids and salmon is a great source of essential omega-3 fatty acids. Together, these healthy fats curb your hunger, help you lose weight, stabilise your blood sugar, support cardiovascular health, nourish your skin and hair, improve concentration and memory and optimise reproductive health.

1 avocado

1 tomato

1 spring onion

1 can red salmon

2 tsp lemon juice

To taste: cracked black pepper

• Half the avocado and take the pip out.
• Chop the tomato, spring onion and coriander finely and place in a small bowl.
• Add salmon and break up into smaller flakes using a fork.
• Add lemon juice and season with cracked black pepper.
• Mix well to combine.
• Spoon the mixture on the avocado halves.
• Serve on its own or with a slice of toasted rye bread, sprouted bread or wholemeal sourdough. Serve with a spoon to scoop out the avocado flesh and tomato mixture.

You can replace canned salmon with tuna or use different herbs like parsley, dill or basil.