It’s been a long and laborious day at the office. You’re already peeved because you had to stay overtime to finish up some work. This means you’re coming home late to a messy house, hungry tummies and a glaringly empty fridge, standing there staring back at you.

You’re oh so tempted to dial in a cheap takeaway but your internal dialogue is torn. Then again, you’re way too tired to prepare a gourmet, organic three-course meal for you and the whole family. To even think about what to make feels like way too much hard work! Still you want to enjoy a healthy meal with all the right nutrients, but without a lot of effort required on your part.

Sound familiar?  If this feels like you, I'm giving you a chance to win the internal debate with two deliciously simple fish recipes from my book Fast Your Way to Wellness. I don’t want you to have to do one ounce of thinking, or over preparing for your meal to appear on the table in a flash.

These are a couple of my favourite go-to weekend recipes that have come to my rescue on many occasions during an "I-need-something-tasty-and-fast" crisis.

What I love about these recipes is that they’re super simple, healthy and don’t take more than 25 minutes each. The first one is the ultimate dinner winner!

Sautéed scallops with mushrooms and spinach

If you’re looking for something light for a dinner for two, this is a great recipe that not only tastes delicious, but also can be on the table in ten minutes.  Shellfish such as scallops are a beautiful source of fat-soluble vitamins, especially vitamin D. Always buy shellfish fresh from your local fishmonger and eat as soon as possible.

Serves 2

179 calories per serve (749 kJ)

Ingredients

• 1 teaspoon extra virgin olive oil
• 200 g (7 oz/10 small) scallops, rinsed and patted dry
• Celtic sea salt and freshly ground black pepper, to taste
• 2 garlic cloves, crushed
• 140 g (5 oz) mixed mushrooms, whole or sliced
• 1 teaspoon fresh or dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 200 g (7 oz) baby English spinach leaves
• Splash of apple cider vinegar
• Chopped parsley or rosemary sprigs, to serve
• Lemon wedges, to serve

Method

Heat the oil in a medium frying pan over medium heat.

Season the scallops with salt and pepper, sear in the pan for 1–2 minutes on each side, until golden brown, then remove from the pan and set aside.

Add the garlic, mushrooms, rosemary, thyme and oregano to the pan, then cook, stirring frequently, for 5 minutes.

Add the spinach and apple cider vinegar, then cook for 1–2 minutes, until the spinach just begins to wilt.

Return the scallops to the pan and cook for 1 minute to heat through.

Serve topped with the parsley or rosemary and with lemon wedges on the side.

When you crave a lazy weekend and want to bring the fancy cafe Buddha bowl into the comfort of your own home, here's your go to recipe.  A bowl overflowing with protein-rich, and low cost lentils, chlorophyll-filled greens and deliciously smoked salmon brimming with omega-3s will provide a lunch of stately standards.  Whilst the lentils are cooking you can take off your shoes and put your feet up on the couch, then all you need to do is serve it up and add your other elements.

For those of you who find lentils hard to digest and you want to gain maximum nutritional value and make them more digestible, you can sprout them by placing them in a fine-mesh sieve or a sprouting jar and rinsing a few times a day for 2 days before you cook them. The lentils will grow little tails! Now there's a great weekend project.

Smoked salmon living lentil bowl

Serves 2

181 calories per serve (758 kJ)

Ingredients

• 1 teaspoon extra virgin olive oil
• 1 small brown onion, chopped
• 1 garlic clove, finely chopped
• 1 teaspoon grated ginger
• 50 g (13/4 oz) brown lentils, rinsed
• 375 ml (13 fl oz/11/2 cups) chicken stock or filtered water
• 1 tablespoon ground cumin
• 1 handful coriander (cilantro), chopped
• 2 tablespoons capers, rinsed
• 100 g (31/2 oz) baby English spinach leaves
• 100 g (31/2 oz) smoked salmon
• 35 g (11/4 oz/1/2 cup) snow pea (mangetout) sprouts
• freshly ground black pepper, to taste (optional)
• Squeeze of lemon juice

Method

Heat the oil in a medium saucepan over medium heat.

Add the onion, garlic and ginger, then cook for 3–4 minutes, until softened.

Add the lentils, stock or water and cumin.

Bring to the boil, then reduce the heat to low and simmer for 20–25 minutes, until the lentils are tender and the liquid has been absorbed.

Stir through the coriander and capers.

Arrange all the ingredients in serving bowls, then season with a grind of pepper (if using) and finish with a squeeze of lemon juice.

Enjoy your weekend 

Lee xo

This one's for all you exercise and gym lovers and likers, hikers and bikers, buffs and bunnies.

If you're planning to fit a workout into your daily schedule, nourishing your body with the right foods is essential.

It can be difficult to find a pre or post workout meal with just the right amount of nutritious ingredients to make you feel satisfied AND energized.

If you're pressed for time or honestly can't be bothered after a long day at work (it’s alright, we've all been there), having a few supercharged ingredients on hand can make a real difference to your motivation levels.

Before we begin, I’m going to have to break a bit of a myth that’s circulating about how to build or tone specific muscles in the body. There’s no miracle food that can tone your physique or build specific muscles. What I can tell you however, is that by eating supercharged foods, with an adequate amount of protein, healthy fats and unrefined carbohydrates, and a great exercise regime, you can be on your way to #breakingtheinternet with your fabulous body.

Supercharged foods are everyday super foods full of antioxidants that are easily accessible and relatively affordable. It’s all about making it easier for you to make healthier food choices so your mind and body don't fall into temptation and undo all your hard work.

That's why I’m a huge fan of bowl food. Personally, I find that eating food out of a bowl has made me more conscious and mindful of what and how much I'm eating. Plus, it’s quick and easy to make and you can come up with as many healthy combinations as possible. It's the best motivation for smashing out another set of squats! 

Usually I opt for a healthy mix of protein, vegetables and grains. It’s nutritious and a great way to exercise portion control. More importantly, the great thing about bowl food is its convenience. You can easily whip up a meal by using whatever you have sitting around in your fridge and pantry.

Did you also know that food eaten out of a bowl can trick your mind into feeling full? Studies have shown that when we're exposed to various sensory stimuli, this can impact our perception of flavour – including how full we feel after a meal.

Eating heathy meals served in bowls simply because they seem to taste better and eating smaller portions sounds like a win-win situation to me!

And now I've concocted three new reps to add to your repertoire!

Carbohydrates are a go zone when it comes to helping to build muscle, especially if we’re burning through energy while exercising. Carbohydrates help keep our energy levels steady and fuel our muscles so we can be twerking the night away.  Some of my favourite carbohydrates are brown rice, quinoa, pumpkin, sweet potato and fruit. Just be sure to stay away from refined products like pasta, pastries and white bread to keep your butt looking fab instead of drab.

If you plan to workout in the morning, the Pear and Walnut Oatmeal bowl is a great option. Pears are in season now so I've included them in this recipe but the best part is that you can swap them out for other fruits and they’ll taste just as good! 

I try to stock up on oats, nuts and seeds when I can. Sometimes I use fresh supercharged foods such as berries in my breakfast bowl but oats and nuts are a great alternative and non-perishable so you don’t have to worry about them turning to mush within a week.

Pear and Walnut Oatmeal bowl

Serves 2

Ingredients:

• 2 pears peeled and cut into slices
• 1/2 tsp vanilla extract
• ¼ tsp cinnamon
• ½ cup almond or coconut milk
• 1 cup rolled oats
• 2 1/4 cups water
• Pinch sea salt
• 1 TBS nut butter
• handful toasted walnuts and pumpkin seeds
• 2 TBS cacao nibs

Method:

• Place pear, vanilla, cinnamon, nut butter and milk into a medium saucepan and heat to medium high, cook stirring until pears are softened and milk has reduced to a thick sauce, about 10-15 mins.
• Add oats to a small saucepan and add water and salt and bring to the boil then simmer until the water is absorbed and oats are cooked.
• Scoop oats into a bowl, top with caramelised pears and top with walnuts and pumpkin seeds and cacao nibs

I've also included a simple bliss ball recipe, as an on the go snack so you have all your bases covered.

Hemp and Tahini Bliss Balls

Makes 10 large

Ingredients:

• 1 cup mixed nuts (chopped nuts, almonds, cashews, brazil nuts, hazelnuts)
• ½ cup almond meal
• ¼ cup hemp seeds  plus extra for rolling
• ¼ cup coconut flakes
• ¼ cup coconut milk
• ¼ cup raw honey
• 5 TBS almond nut butter

• 1/2 cup tahini

• ¼ cup hemp seeds for rolling

Method:

• Place nuts, almond meal, hemp seeds, coconut flakes and coconut milk into food processor and mix

• Add honey, almond nut butter and tahini and continue to mix until combined

• Chill the dough in the freezer for 20 minutes
• Remove the dough from the freezer and using hands, roll into balls and placeon a flat tray

• Place extra hemp seeds in a bowl and roll balls to coat the surface

• Refrigerate and enjoy. These can also be kept in the freezer

If you truly don’t have the time to make your own bliss balls, Sprout has quite the selection, including gluten-free, paleo or vegan-friendly options.

Now that you're finally done with the daily grind and your workout, it’s time to nourish your body with the good stuff. The urge to eat a big old bowl after a workout can be strong and why not? You deserve it. Reward yourself by eating smart and opting for the Ultimate Veg Bowl, which allows you to not only avoid undoing all your hard work but also tastes delicious at the same time!

The Ultimate Roasted Veg Bowl

Serves 2

Ingredients:

• 2 whole eggs
• 2 cups cooked quinoa
• ½ butternut pumpkin cubed
• 2 zucchini sliced lengthways and quartered
• 4 yellow squash quartered
• ¼ cup hemp seeds
• 3 TBS extra extra virgin olive oil
• ½ cauliflower chopped into florets
• ½ tsp turmeric
• squeeze of lemon
• small bunch broccolini
• ¼ cup tahini
• 2 tbs tamari
• ¼ cup water
• 1 avocado quartered

Method

• Boil eggs and set aside
• Make quinoa and once cooked fluff with a fork and set aside
• Place pumpkin, zucchini, squash, on a roasting tray and drizzle with 2 TBS olive oil and sea salt, sprinkle pumpkin with hemp seeds
• Place in oven 210 degrees for 35 mins
• Meanwhile coat cauliflower with turmeric and remaining olive oil and a squeeze of lemon and place on a smaller tray in the oven for 20-25 mins
• Place broccolini in a tray drizzle with oil and place in oven for 15-20 mins
• Mix tahini, tamari and lemon with water to create a pourable dressing
• Once roasted layer all ingredients into a bowl and top with tamari and tahini dressing
• Add avocado and egg and top with extra hemp seeds

Seasons are one of life’s most beautiful designs. I love that as the earth turns and seasons change, there is a completely unique expression of foods and patterns that cause culture and behaviour to shift. In the depths of winter, the earth provides the perfect earthy foods that beckon to be served hot, whilst in the height of summer, there’s the miraculous provision of hydrating fruits that are the perfect solution to a searing heatwave. As a cook, I find it extremely joyous to work with what each season provides me, forming recipes that celebrate and compliment our needs and desires that change at different times of the year. This salad is from my new book Fast Your Way to Wellness.

In following an Ayurvedic philosophy, summertime can cause an overabundance of the fire element within our constitution, which explains why we can get so angry and irritable during a hot day. However nature has its wonderful way of providing the exact kinds of foods that calm this fire; balancing us out and bringing our mind and body back into a happy, ‘cooled down’ state.

The hot months can very easily cause dehydration within our bodies as we sweat more. Apart from keeping on top of our water intake, we can also work with the seasons and capitalise on some of the hydrating and cooling foods that are growing at this time of year, and base our meal planning around these foods. In summer, juicy hydrating foods like berries, cucumbers, tomatoes, mangoes and watermelons are in abundance, and for this reason they’re also really cheap to buy!

We are having an extended Indian summer in Sydney this year, yesterday we spent the day at Bondi Beach to soak up the last rays of the east coast sunshine. To me, summer just screams the name WATERMELON. I love the sound of a knife cutting wedges of juicy watermelon, and the sensation of an icy cold piece of its watery sweetness is something of pure bliss on a day of sweltering heat. Enjoying it straight up is a joy on its own, but I’m definitely a fan of a good watermelon salad! If you haven’t tried watermelon in a salad before, you’re going to be in for a treat with this recipe!

Lose weight, supercharge your energy and feel great with my brand new cookbook!

I’d love to introduce you to my latest book; one that is so close to my heart and part of my own weekly lifestyle. It’s called Fast Your Way to Wellness and it’s fast becoming my favourite book (please don’t tell the others). You can order a copy over here.

I like to think of the new book as one that can be read in conjunction with my bestseller Heal Your Gut; you can think of it as your very own all-in-one fasting resource. It’s the perfect read for everyone – from the fasting newbie to those who are committed to their own fasting regimes or even for the fasting curious.

Intermittent fasting, meaning a calorie reduction for two days a week, is scientifically proven to help you lose weight and improve your overall health. I want to show you how fasting can fit in with your lifestyle, how you can eat abundantly using real foods for fasting, and how you can enjoy your food too!  The most important thing is that you can fast on wholefoods and make it a healthy fasting day instead of reaching for low calorie junk food.

As I’m sure you’re aware by now, I’m all about good gut health! If you want to feel your best physically and emotionally (and let’s be honest – who doesn’t?) gut health is key. Eating fibre rich veggies, digestible foods and sipping on delicious drinks and smoothies are all amazing ways to keep your gut health at bay but sometimes, your digestive system also needs a bit more of a rest.  This is where intermittent fasting comes in. Intermittent fasting gives your body some time to heal, so it can carry on being supercharged and fabulous!  Dramatically reducing calories on two days per week not only kick-starts weight loss, but also rejuvenates the body’s systems, repairs cells and restores vitality.

Here are just a few facts to show you why I live by intermittent fasting:

It reduces blood pressure, reduces inflammation, increases fat burning, improves beneficial gut bacteria and normalises your hunger hormone for better appetite control.

Coming from someone who’s personally experienced autoimmune issues, I’ve seen how much I’ve benefited from intermittent fasting.

When writing Fast Your Way to Wellness, I was keen to share everything I know about fasting and health with you and, most importantly get you on your way to looking and feeling the best that you can naturally.

The book is a gentle guide to different fasting methods to suit your own plans. I share my personal tips for what I do when I get cravings, how I manage my portion sizes and what foods are best for fasting and non-fasting days. I’ve created over ninety new delicious recipes to nourish and sustain you throughout your fast days and keep you motivated.

While many ‘fasters’ often eat low-calorie junk foods or skip meals altogether, Fast Your Way to Wellness provides easy and flavourful meals that will keep you satisfied and happy.  My tasty, nutritious recipes for breakfast, lunch, dinner and portable snacks include calorie counts, and the menu plans will help get you in the swing of planning your fasting days so they sail by effortlessly. You'll reap the benefits of increased energy and vitality — the bonus will be watching those numbers on the bathroom scale go down, and stay down.

One of my favourite new recipes from the book is a Mint and Ginger Prawns with Coleslaw.  Prawns are delicious summertime food, packed with protein to fill you up. In fact, did you know they have approximately the same amount of protein as chicken or beef, yet half the calories? This means they’re ideal for a fast day!

At only 202 calories per serve (846kJ), it just shows that fasting can be satisfying to your tummy and tastebuds.

Prawn, Mint and Ginger Prawns with Coleslaw

Serves 2

• 1 small carrot, grated
• 180 g (61/4 oz/1/4 small) cabbage, finely shredded
• 180 g (61/4 oz/1/4 small) red cabbage, finely shredded
• 2 kale leaves, stalks removed, roughly chopped or torn
• 1 spring onion (scallion), thinly sliced
• 1 teaspoon extra virgin olive oil
• 150 g (51/2 oz/10 medium) peeled and deveined prawns (shrimp), tails left intact
• mint leaves, to serve

Dressing

• 1 teaspoon finely grated lime zest
• 1 teaspoon lime juice
• 1 teaspoon grated ginger
• 1 garlic clove, crushed
• 2 teaspoons wheat-free tamari
• 1 teaspoon sesame oil
• 1 tablespoon finely chopped mint

Combine all the dressing ingredients in a small jar, then seal and shake well.

Combine the carrot, cabbages, kale and spring onion in a serving bowl.

Heat the oil in a medium frying pan over medium heat. Add the prawns
and cook for 1–2 minutes on each side, until cooked through.

Put the prawns on top of the vegetables, pour over the dressing and serve topped with the mint leaves.

You can purchase the book here.

Acai bowls and Buddha bowls step aside! There’s a new nourishing bowl popping up in trendy cafes, instagram feeds and mouths throughout the world – the Poke bowl; pronounced poh-keh.

What is a poke bowl?

Poke is a Hawaiian dish which also has a heavy Japanese influence, and is characterised by the use of raw, sashimi-style fish. Poke originates in Hawaii and can be translated to mean ‘cut or slice’, referring to the way the fish is prepared.

The fish is usually marinated in a variety of fresh herbs and spices, soy sauce and sesame oil, and can be served sprinkled with fresh ginger, sesame seeds and fresh chilli.

In Hawaii poke isn't generally served on top of white rice, but there are different versions of it springing up around the world mainly atop sushi rice and brown rice.   I’ve opted for quinoa in my supercharged version of this coastal dish. Quinoa is gluten free, high in protein, high in fibre and contains magnesium, vitamin B12, iron, potassium, calcium, phorphorous, vitamin E, antioxidants and essential amino acids! I’ve also swapped out soy sauce for a healthier tamari variety.

When you’re buying the tuna, remember that fresh is best! Try and purchase a cut with minimal white lines, as this is connective tissue and can make the tuna chewy. The tuna should be firm to touch, with little to no odour and it should have a deep red/purple hue. The fish offers an array of healthy amino acids and essential omega-3 polyunsaturated fats. Modern adaptations of poke also call for salmon, crab and octopus. 

This wholesome and wholegrain dish is bursting with tangy oriental flavours and enticing aromas and can be enjoyed on a balmy summer evening or by the fireplace on a crisp winter night.

It's healthy and simple and downright supercharged!

Recipe:

Quinoa:
2 cups quinoa, rinsed
3 cups water
Few slices of ginger (optional) 
1/4 cup chopped coriander
Optional: add some sliced ginger to the pot at the beginning to infuse throughout cooking.

To cook quinoa:
Add quinoa and water to a pot. Bring to boil and let simmer until fluffy.

Sesame macadamia coconut topping:
1/2 cup macadamias, roughly chopped
1/4 cup sesame seeds
1/4 cup coconut flakes

Roast all ingredients in a pan until fragrant and set aside.

Poke:
1/3 cup tamari
1 tsp sesame oil
1 tbsp sesame seeds
2 tbsp chopped shallots
1 clove garlic crushed
Large knob ginger grated 
Zest and juice of half a lime
1/2 - 1 long chilli 
3-4 sashimi grade tuna, cut into cubes

To make poke: 
Combine all ingredients except tuna in a bowl and stir. Add in tuna and toss to coat. Let sit in fridge for 20-30 mins to let the flavours absorb.

To assemble:
Stir coriander through quinoa before serving. Add quinoa to bowl. Add poke on top of the quinoa. Top with avocado, prepared macadamia topping and extra coriander! 

E ʻai kāua!
(Let’s eat!)

Give it a go and let me know your thoughts in the comments section below.

Lee x

Gluten free foodies rejoice!

There’s a new trend dominating the foodie world; Be prepared to replace your bland, lacklustre, mundane breakfast toast for.... *drumroll* Supercharged Sweet Potato Toast! 

Sweet potatoes are very versatile vegetables, and it seems that their uses are infinite.  They can be added to baked goods, mashed and coupled with steamed vegetables, baked as a healthy alternative to fries.... and now they can even be used as a nutritious and delicious gluten free alternative to bread. 

Sweet potato is a complex carbohydrate, meaning that the natural sugars that give it that rich, sweet flavour will release a consistent flow of energy into the body all morning long. These inexpensive, orange hued root vegetables are high in fibre and overflowing with essential vitamins and minerals and, best of all, you won’t find that afternoon bloat after overindulging in bread. 

Despite being cooked in the toaster, the sweet potatoes maintain their soft and moist texture, and they can be toasted with their skin on or off depending upon your preference.

The topping opportunities are endless too, with both sweet and savoury options pairing nicely with these golden, guilt free and gluten-less slices of goodness!

I’ve featured some of my favourite toppings that will leave you lusting for sweet potato toast yearlong.

Supercharged Tip: try to buy a nice round sweet potato, as they’re easier to cut into ‘toast’ shapes.

Give them a whirl and let me know what to think in the comments section below.

Recipe

Method: 

1. Slice sweet potato length ways into slices about 0.5-1cm thick (this will depend on how much knife control you have as well as the quality of your knifes!) 
2. Put in toaster for between 2 to 4 rounds on high, making sure it doesn’t burn

Tip: use chopsticks to manoeuvre them out of the toaster if they get stuck!

Topping #1: Cinnamon Swirl Nut Butter and Berry Chia Jam

Ingredients: 

• 3 tbsp Nut butter of choice
• Cinnamon
• 1 tbsp Chia Seeds
• 1/2 cup fresh Strawberries or raspberries
• Squeeze of Lemon juice
• 1 tsp Rice malt syrup or stevia or raw honey

Method:

1. To make the jam, mash berries with a fork for a more chunky jam, or blitz quickly in a blender. Add a squeeze of lemon juice and rice malt syrup or stevia. Stir in the chia seeds and let sit for 15 minutes. 
2. To make the nut butter, add a good pinch of cinnamon to your favourite nut butter and swirl in
3. To assemble the toast, spread on the nut butter, drizzle with chia jam and top with fresh berries, toasted coconut and an extra sprinkle of cinnamon

Topping #2: Hummus and Tomato Bruschetta 

Ingredients: 

• 3 tbsp hummus 
• 1/4 cup chopped cherry tomatoes
• 1/4 cup chopped cucumber
• 1/2 tbsp chopped red onion
• Chopped coriander
• 1 tsp olive oil 
• squeeze of lemon juice
• salt and pepper to taste

Method: 

1. Toss all ingredients except for hummus in a bowl 
2. To assemble toast, spread with hummus and top with tomato and cucumber mixture

Topping #3: Smavo and Feta 

Ingredients: 

• 1/2 a small avocado OR 1/4 of a large one
• 2 tbsp good quality feta, crumbled
• Toasted pepitas 
• Salt and pepper
• Squeeze of lemon juice

Method: 

1. Smash avo with a fork into toast
2. Top with feta, pepitas, salt, pepper and lemon juice
3. Optional: Add a poached egg on top!

Enjoy 🙂

Lee xo

In need of a little umph and energy?

These Spicy Lamb Koftas from my Ayurvedic bible Eat Right For Your Shape are the perfect energy building food.

Lamb's gamey taste will remind you of the strong blood building qualities of red meat which also helps you build internal heat; a serious requirement of the flighty vata, who tends to feel the cold and become destabilised physically and emotionally. Vatas out of balance caused by a lack of warmth, grounding and digestive fire will be prone to dry skin, poor circulation, muscular aches and pains and arthritis.

Koftas are such a comfort food; even their name is filled with an ultra-cosy vibe. Their hearty nature will warm up your metabolism, so you feel warm from the inside out but can be eaten any time of the year. Rosemary & cumin highlights add to the warmth and spiciness of this rustic and sturdy dish.

Where possible, it’s important to purchase organic and 100% grass fed and finished lamb, which will contain higher amounts of healthy fats including omega-3 fatty acids, bringing another level of wholesome nourishment to build energy and stamina.

Pastured meat’s EPA fatty acid components are also incredibly important for mental health, as EPA is directly linked to brain function and emotional stability.

The fat content in these lamb kofta’s will bring an increase in digestive fire, as will the inclusion of fiery spices like warming ginger and the grounding zing of fresh parsley.

Lamb's natural oily and warming qualities will make you feel capable and maybe even a little competitive. It’ll bring the bounce back to your step, and make you feel more focused and driven.

Enjoy these delightful ayurvedic kofta’s as a midweek meal that’ll be enjoyed by the whole family.

Kids will especially find them fun to eat on their little skewers, and they’re a great way to ground littlies as a trusty witching hour meal to bring them back down to earth!

For busy families, double the recipe for lunch the next day. You can even serve them minus the skewer as a great protein addition to a salad made with seasonal vegetables.

I hope you enjoy them 🙂 Let me know what you think in the comments section below.

Spicy Lamb Koftas

Serves 4 makes 8 koftas

• 500 g (1 lb 2 oz) minced (ground) lamb
• 1 small brown onion, chopped

• 2 garlic cloves, crushed

• 2.5 cm (1 inch) piece of ginger, peeled and grated

• 1 tablespoon chopped mint

• 1 tablespoon chopped flat-leaf (Italian) parsley

• 1 teaspoon mild paprika

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Celtic sea salt, to taste

Preheat a chargrill pan or barbecue hotplate to medium.
  To make the koftas, mix all the ingredients in a bowl until well combined. Divide the mixture into eight portions and form each into a short sausage shape. Thread each onto a bamboo skewer and refrigerate for 15 minutes.

Place the skewers on the prepared pan or hotplate and cook for 10 minutes, turning halfway through.

Serve with a garden salad in warmer months or roasted vegetables in winter.

Hello U.S and Canadian friends 🙂

I'm so happy to announce that my #1 Selling book, Heal Your Gut, is now available for pre-order in America and Canada.

The book features 90 gut-loving recipes that aim to cleanse, restore and nourish your insides.  It features a four-week treatment program and a natural cleansing regime that will have your insides happy and smiling and your energy levels though the roof!

I'll be heading to the US in October and will be doing events in New York and LA and I absolutely cannot wait to meet everyone in person so stay tuned for event times and locations.

From the bottom of my heart and my healed gut, I thank you so much for your support and hope that you'll love this book just as much as I do.

It's been such a fulfilling journey to bring this book into your hands and I’m so excited to share everything I have learnt along the way with you.

You can pre-order the Heal Your Gut book now at these retailers;

Amazon

Barnes & Noble

IndieBound

Indigo 

Want to improve your mood?  Did you know that food may be a significant piece of the puzzle?  

The science behind food's effect on mood comes down to chemical and physiological changes in our brain structure which can lead to altered behaviour. Today I'm sharing my favourite mood foods that have been proven to alter your metabolism and brain chemistry, ultimately affecting your energy level and mood.

There is so much hope for your mood in food! The science is showing that you can literally eat your way to happiness, so here are some of my top picks for foods that can boost your emotional health...

Fish oils

A 2012 study reveals that fish oil increases transmission of serotonin in the brain which controls emotion. Because of their ability to increase serotonin levels, fish oils are a lovely mood food to include in your diet. Sardines are my all time favourite source of omega-3 fatty acids and are an affordable and potent source of mood boosting fish oils. Try them in my smashed sardines with avocado on quinoa and flaxseed loaf for your next breakky option.

Brazil nuts

Did you know that brazil nuts are the richest source of the mineral selenium, which helps combat depression? Studies have shown that a small handful of brazil nuts everyday can help improve your emotional health. I like to enjoy them as an on-the-go snack, or chopped and sprinkled over yogurt with grated dark chocolate. Enjoy a hit of happiness by throwing some extra brazil nuts in these delightful Coconut and almond bliss balls.

Broccoli

Broccoli is a staple veg in my diet. It’s rich in B vitamin folate, which is essential for a healthy mood. Low intakes of the B vitamin folate has been linked to depression, and the great news is that Vitamin B also promotes healthy hair and skin, which boosts your self confidence as your complexion glows. I like to steam broccoli and enjoy with white fish, or in a risotto. I also adore cramming in this mood boosting green in my earthy Broccoli soup.

Ginger

Ginger is a gorgeous warming root that has been shown to increase neurotransmitters in the brain. Neurotransmitters are chemicals used by brain cells to communicate with each other. They control your ability to focus, concentrate, remember, and regulate mood, cravings, addictions and sleep.

Ginger increases levels of these important brain chemicals, including dopamine, which is considered the “motivation molecule” that helps you get focused and be productive. It’s also in charge of your pleasure-reward system. Fresh ginger root (especially when sliced into a mug with hot water) also assists in stabilising anxiety and panic. One of my favourite ways to enjoy ginger is in my Stir fried ginger beef; a super speedy and delicious dinner mid week.

Blueberries

Blueberries can help prevent the release of cortisol, a hormone produced by the adrenal gland during stressful situations, that travels to the hippocampus (a major portion of your brain) and provides emotional responses. Berries can help control and counter the effects of this hormone’s impact on your mood.

Berries are loaded with anthocyanidins, known to boost brain function and antioxidants, which promote brain and nervous system health. Berries are also low in sugar and calories, so pile them on! Enjoy a boost of blueberries in this super antioxidant filled Blueberry and Kakadu plum ice cream which will impress your guests with its unique blend of superfood flavours.

Here's to eating your way to a happy mood!

Whoever said that veggies are boring and time consuming deserves a rap across the pork knuckles!

I’m in total awe of the power of veg and constantly surprised by the depths to which I can go in exploring different ways to express the beauty of these gorgeous ground dwellers.

In India, and particularly the Ayurvedic realm; veggies are prized and highly emphasised, not to mention a handy frugal option with high levels of nourishment.

Today I'm sharing a special dish I discovered when I was studying in Kerala. You can read more about my Indian cooking adventures here or in my recipe book Eat Right for Your Shape.

I’m especially proud of Ayurvedic cuisine for its wholesome and innovative approach to preparing quite elaborate meals out of simplistic veg. This glorious green bean subji is a prime example.

Subji is an Indian term that literally means ‘vegetable dish’- and can be in connection with any vegetable in a variety of different cooking methods. Subji’s can be dry, wet, or in curry form.

This spectacular subji is based on the humble green bean, but is impressively dressed up with a list of medicinal and flavourful Ayurvedic ingredients like cumin, ginger, mustard seeds, shredded coconut for texture and the freshness of coriander leaves. In minutes your regular bean is transformed into an exotic, aromatic vegetarian dish that’ll really blow your hair back and widen your eyes.

There are numerous spices and herbs in the world and one of my favourites, turmeric, certainly holds the title crown of Mother Nature’s most perfect all-rounder.

A deep orange plant displaying glorious golden hues, this spice is one transported unswervingly and with conviction from the spice gods.

Not only does its dramatic colour provide an award winning status, so does its medicinal properties and health correcting expertise. 

The dazzling golden colour of turmeric is provided by curcumin, a natural antioxidant that will fight off and repair damaged cells and everyday bombardments of anything from petrol fumes to pesticides.

Turmeric is a powerful secret weapon when it comes to good health, and enjoying this supercharged spice frequently in anything from drinks, bakes and main meals is encouraged.

Holding an abundance of antioxidants is not its only healing saving grace, this rich staple from your spice rack also holds an assortment of anti-inflammatory properties and can float effortlessly between traditional and modern medicine. 

It’s no wonder that turmeric has really built a name for itself as a front-runner in natural painkillers!

In fact, numerous studies show the powerful healing properties of turmeric and if you’re interested in delving in deeper, you can find an assortment of interesting studies here.

With this in mind, today I’m sharing with you my three favourite ways with turmeric and a short beginners guide detailing how to use this secret weapon in everyday life.

Firstly if you haven’t tried it yet you must get into my anti-inflammatory Toddy drink. This soothing hot drink boasts it’s sweet flavour with a peppery tingle from the combination of the turmeric and cashew milk.

It’s an ideal pick-me-up if you’re feeling a little run down and a wonderful comfort for an upset tum, gas and bloating. Having long been used to nip unhappy bellies in the bud in Chinese medicine, it’s also used widely in Ayurvedic practices for various respiratory conditions such as asthma, bronchial hyperactivity, and allergy, as well as for liver disorders, anorexia, rheumatism, diabetic wounds, runny nose, cough, and sinusitis.

In both Ayurvedic and traditional Chinese medicine, turmeric is considered a bitter digestive and a carminative. Unani practitioners use turmeric to expel phlegm or kapha from the body and as a blood circulation booster.

Being a cholagogue, it helps to stimulate bile production in the liver and encourage excretion of bile via the gallbladder, which improves the body’s ability to digest fats, that’s why adding coconut milk to this recipe can boost your therapeutic benefits.

If you’re in need of a liquid rescue remedy click here. Enjoy it in the moment, and whenever needed relish in my natural form of SSRI, remember this acronym; Sip, Soothe, Relax and Improve. 

Being native to Southern India and Indonesia, turmeric, a cousin of ginger is a key ingredient for curries. A dish with an abundance of flavours, smells and textures, curries can strike your senses with a flavoursome knockout punch.

One of my newer much loved curry recipes is a Tuna Tikka Curry from my latest cook book Eat Right For Your Shape It’s composed around my favourite Ayurvedic healing ingredients.

Now this is the kind of recipe that is sure to get your taste buds tingling and your belly satisfied.

Revive your senses and fill your happy belly with my Tuna Tikka Curry go here to learn more.

Because all good things come in threes, I want to take you on an adventure to Mexico now and share with you my healthier take on nachos.

If you’re a little hesitant of this luminescent ingredient, a great way to include more turmeric into your diet is to pop it into healthy bakes and crackers.

I find that the nacho recipe is a more laid back way to introduce children to this wonder ingredient.

I like to serve my nachos with a bowl of cooling guacamole and chopped tomatoes for a mouth-watering free for all and one that the whole family can get stuck into enthusiastically.

Go here to discover my not so naughty nachos! 

Now it’s over to you to unleash this golden super spice turmeric into your kitchen and recipes.

I invite you to give it a whirl and charge forth towards less inflammation and better health.

Getting little ones to eat their veggies can be a little tricky; especially through the toddler years. Sometimes it can feel like every effort you make to nourish those little bodies is a complete waste of time- ending up as a pile of mess all over the floor, or simply left untouched; the bin as its destiny.

Despite the discouragement that can come with these parent vs child food wars, please remember that any opportunity to nourish your kids with real food is never wasted, even if it takes some time (and maybe a few tantrums) to get there. If you haven't discovered it yet, my book Supercharged Food for Kids features fully road-tested recipe that kids actually eat and enjoy.  I've collated a collection of my most loved kids recipes, ones like mac and cheese and pizza and chicken nuggets but all with a healthy slant and a couple of nifty ingredient switches.

Persisting with a real-food culture despite seasons of narrow tastes will always pay off. I know how easy it can be to give into their constant requests for sugary snacks or chocolate, but maintaining a culture of real-food variety; continually exposing your youngsters to different colours, textures and flavours of real, unprocessed, fresh of wholefoods is bound to build a long term appreciation and openness to healthy food. 

Another great way to get kids enjoying their veggies is to have them involved in the process of selecting and making their food. Creating some space in your schedule to bring your kids along for the journey of shopping (or better yet, picking- if you are fortunate enough to have a veggie garden) and being involved in some kitchen creations can be a real source of joy for little ones, and a great time to teach them about the origins of their food.

These cucumber sailing boats are a fun project that the kids will adore making with you. They are very easy to make, and are a great snack combining the beautiful micronutrients that raw veggies have to offer, as well as a nice hit of healthy fats from the yoghurt; perfect for filling up and nourishing growing bodies.

Cucumbers are a wonderful summer vegetable, are super easy to cut up at any time, and kids generally take to veggie sticks fairly easily. Cucumbers are a secret weapon of hydration in warm weather due to their high water content and their ability to cool the body down. Red capsicums are another lovely raw veg that can be easily cut into veggie sticks for a child’s lunch box, and their bright red colour is evidence of a host of free-radical fighting antioxidants including high levels of vitamin C- perfect for boosting the immune system during the years of childhood bugs.

Kids will enjoy these darling little boats as an afternoon snack or weekend project with friends. They also make a great finger food for a birthday party or gathering where hungry little tummies are present.

Ingredients:

Serves 2

• 2 small Lebanese (short) cucumbers
• 260 g (9¹₄ oz/1 cup) plain full-fat yoghurt or coconut yoghurt for dairy free
• 6 drops liquid stevia or 2 teaspoons your sweetener of choice
• pinch of Celtic sea salt
• 1 tablespoon chopped dill
• 1 red capsicum (pepper), seeded
• toothpicks, for decorating

Method

• Cut the cucumbers in half lengthways and scoop out the seeds. 
• Combine the yoghurt, stevia, salt and dill in a bowl. Spoon into the hollowed-out cucumbers. 
• Cut triangles for sails out of the capsicum. Skewer each sail with a toothpick and stick the other end in the cucumber.

Supercharged Tip  

This is a great snack to let the kids make on their own – with parental supervision.

Health Tip  

Cucumbers are mostly water, so they’re a great way to keep the body hydrated. They’re also a good source of B vitamins, so they’ll give your child a little energy boost.