garlic

Healing Miso Noodle Soup (Vegan)

Healing Miso Noodle Soup
Have you ever read the back of a pot noodle pack? Don’t do it, it’s really quite scary. Instead make yourself these 5 minute instant ‘pot’ noodles that are crammed to the brim with goodness. Loads of it.

Healing Miso Noodle Soup

This is the polar opposite of a pot noodle. It’s a healing miso noodle soup!Healing Miso Noodle Soup

A soup to cleanse. Heal. Invigorate. To simply feel good. Just what you deserve.Healing Miso Noodle Soup

Buy some miso soup right away, the stuff is an amazing health tonic. Just add hot water. Chop a little veg with a little love. A lotta love. Get some really nice noodles (wholegrain always). Put it all together and smile at what you just did.Healing Miso Noodle Soup

A great big heaping bowl of healing goodness. Make this your winter soup. Your cold fighting, immunity boosting broth. Your go to ‘I need to feel good food’ food, flavoured with garlic, ginger, a little chili, onion and mighty miso. Healing Miso Noodle Soup

I defy you to eat this and not feel really good after. It’s impossible. Use this as a weapon, a powerful weapon against getting ill, run down or coldy and you’ll be smugly dodging all those seasonal nasties. Good stuff.Healing Miso Noodle Soup

Super quick + healing miso noodle soup

(serves 2)

150 grams brown rice noodles
3 teaspoons miso paste
thumb size piece ginger
2 cloves garlic, minced
1/2 red onion, finely sliced
1 carrot, peeled
large handful broccoli florets
6 mushrooms quartered
handful baby leaf spinach
1 chili, deseeded + finely chopped
2 spring onions, chopped finely

Method:

  1. Cook the noodles according to packet instructions + set aside. Heat the miso paste over a low heat with 4 cups water + turn off just before it reaches boiling point. Add all the vegetables to the broth.
  2. Refresh the noodles with cold water, add to the miso broth + vegetables. Stir well to combine.
  3. Serve immediately topped with spring onion + a little chili. Actually top it with whatever you like. Smugly slurp on your own wonderful pot noodle.

A Sunshine Winter Wellness Anti-Flu Drink + 5 ways to Stay Cold Free

antiflu smoothieOh my goodness, we’re barely out of autumn and already people are coughing and splattering about the place. I forgot how much I hate it when people come to work spreading their germs – stay at home please, no need to be the hero! Yeah, yeah, I’ve done this too…………..but anyway, this post is inspired by the trickle of nose juice, courtesy of a client that splattered all over my left foot yesterday. I can’t blame him really, I was the one wearing gladiator sandals…….it’s what I do when I refuse to give in to the colder temperatures!Sunshine ant-colds smoothie

I’m a queasy person and I was horrified with this nose juice making contact with my foot, running off mid conversation to desperately clean the offended foot in the bathroom, twice over. Yes, this did really happen and I still have a slight shudder at the thought!Sunshine smoothie

I feel much better after drinking one of these though.Sunshine smoothie

Now it’s a fresh new day and I’m fully recovered post trauma so lets get involved in doing our utmost to ensure we give flus and colds a good boot up the backside. Here’s 5 things that really do work for me, and Russ too – I don’t think he’s had a cold for like 3 years! So here goes:

1. Garlic – whole books have been written about garlic’s amazing health benefits but here we’re interested in it’s antiviral + antibiotic properties. They’re good.
2. Citrus + vitamin C – lemons contain antibiotic properties so vital for a fully functioning immune system and for fighting free radicals. Lots of vitamin C too.
3. Sleep + rest – research shows that poor sleep makes people susceptible to colds. I can vouch for this as when I seem to feel run down it usually correlates with a period of poor sleep. Get at least 7 hours and try to get at least 1 hour before midnight.
4. Chili – if you are currently fighting a cold then eat spicy foods. Yep, your nose + eyes may run but this is a good thing + may give you some relief by opening up congested nasal passages and clearing sinuses. The capsaicin will numb the nerves in your head when it’s clogged by colds. Oh + 1 chili can contain 4 X as much vitamin C as an orange.
5. Ginger – my one true love. Ginger contains chemicals which I don’t know the name of that fight rhinoviruses – these are the most common type of cold. Ginger helps ease coughing, is a mild sedative + a natural fever reliever. Add it to teas, smoothies, juices, stir fries, cookies or just EAT it as is, everyday!

I know I said 5 but here’s a bonus point! Turmeric- gosh this spice is a knock out in health benefits and one of its super powers reduces the severity of bacterial + viral infections.Healing ingredients

Yep, I’m thinking stir fry too (and curry and soup and moroccan stew) but this smoothie is a fantastic and speedy way of boosting our immune system and preventing winter colds and infections. Let’s call it a sunshine smoothie, a wellness drink and a health tonic too cos it’s all these things and mighty tasty too.Easy + effective cold remedy

The sunshine smoothie recap: pineapple for it’s magnificant vitamin C content, lemons for obvious reasons, ginger, garlic, turmeric (we’ve been here!), apple (well they do say an apple a day keeps the doctor away!), 1/2 frozen banana for a creamier consistency and the rest is history.

Get involved now, the perfect defence to those winter colds. Get well and get smug.A true health tonic

Sunshine  winter wellness anti-flu drink

(serves you)

1 cup fresh pineapple, chopped (or tinned in juice)
1 lemon, skin removed
1 apple
1/2 frozen banana
2 inch pice of ginger
1 teaspoon turmeric
1 clove garlic
sprinkle of cayenne
1/2 cup water, coconut water or apple juice
5 ice cubes

Add all ingredients to a blender + blend until smooth. Enjoy the sunshine.

10 Minute Fig, Walnut + Lemon Thyme Fusilli

The most delicious ingredientsSo I was gonna start this post by sharing those cherished italian memories forged during the year I lived and loved in Florence but then I realised I’ve never lived in Italy and this is but a dream! So naturally, I’m going to share information on smells and my love affair with garlic.

What is it about garlic that does this to me?! The aroma of garlic gently sizzling in olive oil has got to be my all time favourite smells. I joke with Russ that you could fry any inedible and gross food or non-food (don’t ask) in garlic and I’d eat it! We end up listing a load of rancid, disgusting ‘things’ whilst agreeing that garlic would more than likely make it irresistible! Sometimes I think we’re quite immature for our age.  There’s one smell I like more than just garlic and that’s garlic and white wine cooking together – oh my god, this does it for me big time. I’m quite the garlic fan which is just as well as when we lived in Korea we were served a lot of raw garlic and I got very involved.DSC_7068

This 10 minute fig, walnut + lemon thyme beauty has a good hit of garlic and is one of my favourite pasta dishes. I got out of the pasta habit for a while there and I’m wondering why this happened to me. Maybe it was pasta overload whilst at university because this was definitely my staple food. Or maybe it’s the wheat and gluten ‘cos I don’t like too much of that either. But really I think I just forgot how good italian pasta dishes can be with so few simple ingredients. It’s comfort food which can also be nourishing when combined with the right ingredients. I’m a big fan of spelt spaghetti (less gluten) and also brown rice varieties so I use these when avoiding gluten overload. This fig, walnut + lemon thyme dish is enough to get me back on pasta track though. The simplicity, the flavours and the aroma are so good;  sweet figs, earthy and  creamy walnuts mingling with white wine and garlic infused fusilli.Delicious fig, walnut, wine + lemon thyme fusilli

It’s healthy too, the walnuts and olive oil make this a pasta that’s packed full of heart healthy monounsaturated fats. A good fat that helps to reduce blood cholesterol levels, lowers the risk of heart disease and helps to regulate our blood sugar and insulin levels. The figs are a great source of potassium and fibre and  help to reduce high blood pressure. But really figs are just beautiful, I think they’re one of the prettiest fruits around making this dish easy on the eye! Oh yes, another thing – if you use wholegrain gluten free pasta such as brown rice, whole wheat or spelt you’ll be getting an extremely fibre rich meal which will satiate, keep you full for longer and regulate blood sugar levels. This is a perfect lunchtime or evening meal with a little italian inspiration on the side.

So, what are your favourite cooking smells?Fusilli + wine = delicious

 

10 minute fig, walnut + lemon thyme fusilli

(serves 2)

150 grams fusilli
2 tablespoons olive oil
3 cloves garlic, minced
1 small glass white wine
2 figs, sliced
50 grams walnuts, toasted
generous sprinkle lemon thyme
parmesan, to serve
salt & pepper

1. Place the fusilli in salted boiling water & cook according to packet instructions.
2. Heat the olive oil in a large pan over a low heat & add the garlic, cooking until fragrant. Stir in the figs & add the white wine, allowing to simmer until the alcohol burns off, about 5 minutes.
3. Add the thyme, walnuts & cooked pasta stirring through to fully incorporate.
4. Transfer to large serving bowls. Serve with a scattering of extra thyme & a generous sprinkle of parmesan

Spinach, Butternut Squash + Lentil Curry (GF + Vegan)

Lentil, squash & spinach curryI’m convinced I was Indian in a former life, seriously! I should have been born Indian though because I love all things Indian and of course it’s my favourite food ever. This particular dish is my number one. Everyone has a certain dish they love and are pretty proud of, this is mine. My beloved spice tray is one of my most prized possessions ‘cos without it there is no curry! I’m going back to India this Christmas and I plan to get fully involved with some Indian cookery classes to brush up my curry skills and make me feel like a pro! To me, this curry is too delicious, it’s my curry and of course in my head it’s the best but still, I’d be nervous to give this to my Indian friend! I hope they’d rate my favourite curry creation. Roll on December, I’m excited and eager to learn some fabulous recipes to bring home and use for years to come.Simple & quick process

Curry is comfort food. Lentils are comfort food. So you can only imagine how comforting this lentil curry is. It is very, don’t take my word for it  though, just try it yourself!Pappadums & curry

I love how something so delicious can be so immensely healthy too. This dish is packed full of healing spices including turmeric, coriander and cinnamon. The lentils, squash and spinach provide an almighty helping of vitamins, minerals and antioxidants too. Lentils may be small but they pack a nutritional punch – full of B vitamins, cholesterol lowering fibre, protein and iron. Lentils have endless health benefits, are easy and quick to cook and fill you up, not out! These are perfect for those watching their weight as they satiate, regulate blood sugar and are very filling too. Lentils get a bad rap but I really don’t know why as they give a smooth creaminess to dishes and with a little less cooking time a harder texture to other dishes such as burgers. Lentils of any variety are a staple for me, definitely a veggies best friend. Curry, pickles & India

I’ve been making my own curry for over ten years now and I usually just a play around with a pretty basic recipe. I used to try different recipes but over the years I’ve always come back to this for it’s simplicity, flavour and overall deliciousness. Indian is probably the simplest yet healthiest food to make – once you have couple of the basic spices you’re set to go. This particular dish uses only ground spices for ease with very few overall ingredients in comparison to other curries but feel free to add coconut milk, yoghurt or cashew cream for a creamier curry. I usually dollop the lentils with a heaping tablespoon of the creamiest cashew cream.

This is a dish I crave lots. It’s too too good served with basmati rice, pickles, salad, eggs, papadums and chapatis. I must say though, after I’ve piled my plate sky high it doesn’t look the neatest dish out but it sure does taste delicious!Lentil and the rest!

Spinach, butternut squash+ lentil curry

1 tablespoon ghee (or coconut oil for vegan recipe)
1 small onion, sliced
2 garlic cloves, minced
1 heaped cup butternut squash, cubed
1 cup dried red lentils
1/2 can tomatoes + 1 can water
salt + pepper
1 teaspoon ground turmeric, coriander, paprika, 1/2 teaspoon cinnamon, chili + 3 teaspoons garam masala
6 nests frozen spinach (2 handfuls of fresh is fine)
handful coriander, chopped

Method:

1. Heat the ghee over a low heat in a non stick pan. Add the onion & fry gently for 5 minutes. Add the garlic & cook for a further 5 minutes.
2. Add the squash, lentils & tomatoes to the onions, stir through. Add the spices & simmer on low for 30 minutes. Be sure to add a little more liquid if required.
3. Add the spinach & chopped coriander & cook for a further 5 minutes.

Note: If adding coconut milk be sure to adjust water quantities.