By the time you read this I will be gone.

No forwarding address and no fixed abode for three whole weeks!

I’m heading to India to embark on an adventure which I’m sure will have a profound and transformative effect on my life and to further my knowledge and continual enrichment in ancient self-healing practices and modalities.

My most recent quest is to understand the art of Ayurvedic cooking and nutrition and to practice yoga, whilst researching for my next book.  It’s overwhelming and exciting to have the opportunity to immerse myself in different and distinctive styles of cooking and regional cuisines; many of which have been shaped by Dharmic beliefs.  When it comes to national dishes, the delights of Indian food binds together not only geographical differences but also absorbs culture, religion and history.   

India’s cuisine is ever evolving as is ours which is primarily a result of interactions with other cultures.  I’m extremely keen to develop new skills in the kitchen, a place where I feel most at home and discover more about ingredients and their healing properties.    

Spices are the backbone of Indian cuisine, from anti-inflammatory turmeric to fragrant cumin and coriander seeds. In India, each culinary region has a distinctive garam masala blend.   I’m excited to have the opportunity to unearth some of the mysteries of Indian food and learn the art of creating sweet delicacies seasoned with cardamom, saffron, nutmeg, and rose petal essences.

Expanding your repertoire and learning new preparation methods keeps cooking interesting and inspiring.  So on that note I’m going to share with you a Jolly Good Butter Chicken recipe which is one of my favourites from my book Eat Yourself Beautiful.  I hope you love it as much as I do.  The buttery taste is so creamy (I used Camperdown unsalted butter) and the bonus is that it's a healthy version of one of my favourite dishes. 

p.s My blog will be a bit quiet over the next few weeks as I write it myself and will be on the road but please keep posting your shelfies and selfies and tagging me on my Instagram account whilst I am away as I love seeing all of your wonderful creations.

Gotta bounce out the door so until next time… Love life, love curry!

Lee xo

Jolly Good Butter Chicken

Serves 4

Ingredients

•  1 tablespoon sesame oil
• 1 kg (2 lb 4 oz) free-range chicken breast, thickly sliced
• 70 g (21/2 oz) unsalted butter 
• 1 teaspoon garam masala
• 1 cinnamon stick
• 10 cardamon pods
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin (optional)
• 1 teaspoon ground chilli (optional)
• 400 g (14 oz) tinned diced tomatoes
• 1 tablespoon sugar and additive-free tomato paste (concentrated purée)
• 400 ml(14 oz) additive-free coconut milk
• 370 g (123/4 oz/2 cups) steamed brown rice
• 1 Lebanese cucumber, diced and chilled
• 1 ripe banana, sliced
• 1 teaspoon shredded coconut
• 1 dollop of mango chutney (optional)

Method

• Place a large, heavy-based saucepan over high heat and add the sesame oil.
• Cook the chicken in 2 batches, turning regularly for about 5 minutes or till browned.
• Remove from the pan and set aside while you cook the remaining chicken.
• Remove it from the pan.
• Reduce the heat a little and add the butter.
• When the butter has melted add the spices and cook, stirring, for
• 4–5 minutes until fragrant.
• Return the chicken to the pan, along with the tomatoes and tomato paste.
• Stir and simmer for about 20 minutes.
• Turn down the heat to low and stir in the coconut milk.
• Simmer for about 5 minutes.
• Mix the banana and coconut together in a small bowl.

Serve this curry with brown or fragrant rice with saffron and turmeric, cucumber salad and banana with coconut flakes.

As a firm believer in beauty being an inside job, I was relieved to hear when I reviewed their products, that Planet Eve Organics also believes that what you put on your skin should be chemical free and completely natural.

Inspired by Eve the first woman and nature's garden of Eden, they believe  that what you put on your skin is not only effective but also good for your skin, health and well being.

Their  luxurious organic skin care delivers real benefits while being free of synthetic chemicals.

Certified Organic, the Tropical Fruit Enzyme Facial Exfoliator is a free-radical fighter. Combining papaya, pineapple and guava, it instantly revives tired, dull skin.

You can read more about their products here. 

You can also check an interesting article on exfoliators on Mom Curls.

By looking at it you wouldn’t realise that the tiny chia seed is a wondrous superfood that packs a nutritious punch!  It's the highest plant based source of Omega-3, dietary fibre, antioxidants and a complete protein containing all eight amino acids - understandably why chia means ‘strength’ in Mayan.  

I use chia seeds in a number of my recipes and when mixed with water (or any liquid), they become gelatinous and take on the flavour of the liquid.

Dairy free and vegan, and ranging in flavours from blueberry to coffee bean, Chia Pods are sure to curb that afternoon sweet craving. You can read more about them here.

As you know I am a big believer in eating fresh, whole foods.   An added benefit of doing so is the youthful, glowing appearance that shines through the skin because the body is being nourished from the inside out.  Reserve is a unique gel drink and a botanical blend of antioxidants, anthocyanins and essential fatty acids. The key ingredient, resveratrol, is a natural antioxidant-containing compound found in the skin of red grapes.  It is made into a highly bio-available gel form, to make absorption by the body easier.  You can find out more about Reserve here.

This breakfast bowl is perfection, and by happy co-incidence it also makes a wonderful dessert.

Simple and understated, the addition of apple cider vinegar will ensure the perfect start to a homemade breakfast in bed.  Deliciousness and nutritiousness collide in a spectacular balancing act of flavours.

Serves Two

 Ingredients

• 440 g (151/2 oz/2 cups) fresh berries
• 2 teaspoons apple cider vinegar
• 45 g (11/2 oz/1/3 cup) slivered almonds

 Cashew Nut Cream

 Ingredients

• 155 g (51/2 oz/1 cup) raw cashew nuts
• 170 ml (2/3 cup) filtered water
• 8 drops stevia liquid
• 1 teaspoon alcohol-free vanilla essence (optional)

 Method

 To make the cashew nut cream, place all the ingredients in a food processor and whizz until smooth and creamy.

• Add a little water if the mixture isn’t smooth.
• Divide the berries between two small bowls.
• Pour 2 teaspoons of apple cider vinegar over each, top with slivered almonds and cashew nut cream, and serve.

Note: Make the cashew nut cream the night before.  It can be stored in the fridge in a covered container for up to one week. You can substitute the same quantity of almonds, sunflower seeds, macadamias or hazelnuts for the cashews.

For more delicious anti-inflammatory recipes checkout my new book Eat Yourself Beautiful

There’s nothing more delectable than a lavender tea. With its delicate floral scent, this tea creates the perfect moment to unwind and enjoy its fragrant, flowery goodness.

An antidote to insomnia, drink it before bed and you’ll be guaranteed a relaxing night’s sleep. Once you have tried this tea you’ll be able to adjust the quantity of lavender to taste.

Serves One

Ingredients

• 1 handful dried lavender blossoms
• 250 ml (9 fl oz/1 cup) boiling filtered water
• 125 ml (4 fl oz/1/2 cup) Almond or milk of choice warmed

Method

• Place the lavender blossoms in a warmed teapot and pour the water over the top. Cover with the lid and allow to steep for 7 minutes.
• Add the almond milk, strain into a mug, then sip and count your blessings.

For more delicious anti-inflammatory recipes check out my new book Eat Yourself Beautiful