Here is a lovely Lentil soup that is so detoxifying. I just love it. Why don't you give it a go.
What you need:
- ¾ cup (40g) onion, chopped
- 1 cup (100g) celery, chopped
- 1 cup ( 110g) carrots, chopped
- 2 cups (300g) sweet potatoes, chopped
- 1 ½ cups (490g) cauliflower, chopped
- ¾ cup (144g) green or brown lentils
- 7 ½ cups vegetable stock
- 1 tbsp. olive oil
- ½ tbsp. fresh ginger, grated
- ½ tsp. ground turmeric
- 1 tsp. ground cumin
- ¼ tsp. ground coriander
- ½ tsp. salt
- pinch of pepper
- coriander leaves, to serve
What to do
Heat a large soup pan over a medium heat and add 1 tablespoon of olive oil (alternatively, substitute the oil with some water). Add in onions and sauté for 5 minutes until lightly browned on the edges.
Add in the remaining vegetables, along with the lentils, turmeric, cumin, ground coriander, salt and pepper, and grated ginger. Sauté for 1 minute and then pour in the vegetable stock.
Bring the soup to the boil then reduce the heat to a simmer. Simmer the soup uncovered for 18-20 minutes or until the vegetables have softened.
If the soup is too thick, add in a little more vegetable or water to loosen. Serve with a sprinkle of freshly chopped coriander.
You can now get the PLANT BASED RECIPE Pack with 15 easy, healthy &
easy recipes including breakfast, lunch, dinner, treat and smoothie option.
Click on the image below for more information.
This is a beautiful plant based porridge. It is made with protein rich quinoa instead of oats. It's definitely worth trying. it's delicious with blueberries on it and some almond milk.
It serves 2 people and takes about 5 minutes to prepare.
This is what you need
½ cup (90g) uncooked quinoa
1 ½ cups (360ml) plant-based vanilla almond milk, unsweetened
1 tbsp. maple syrup (optional)
½ tsp. ground cinnamon
1 cup (190g) frozen or fresh blueberries
2 tbsp. flaked almonds
small pinch of salt
This us what you need to do
Measure and rinse quinoa. Place into a small saucepan with almond milk (or other plant-based milk of choice), ground cinnamon and a pinch of salt
Bring to the boil over a medium heat and then reduce the heat to a simmer. Cover with a lid and let the quinoa simmer for 15 minutes.
Remove the lid and if there is too much milk left, keep cooking with the lid off, stirring until the porridge thickens.
Pour the porridge into two bowls and top each bowl with ½ cup of blueberries and 1 tablespoon of flaked almonds. If you want, add a splash of plant-based milk and a ½ tablespoon of maple syrup for each bowl to sweeten.
Nutrition per serving
381 kcal
15 gr. fat
53 gr Carb
16 gr Protein
Are you interested in Giving Plant Based / Vegan eating a go or perhaps
need new recipe inspiration? CLICK HERE to find out more
I love sweet potato and spinach, so I decided to make an easy tortilla with only 6 ingredients. This recipe is so easy, healthy and I would definitely encourage you to give it a go.
It takes about 70 minutes to make.
Ingredients
- 300 grams baby Spinach Leaves
- 4 medium Sweet Potatoes, cut into very thin slices
- 2 large onions, cut into thin clices
- 8 large Eggs
- 8 table spoons of extra virgin Olive Oil
- 1 - 2 tablespoons of crushed Garlic
- Pinch of Salt
- Spices; white pepper, black pepper, smoked paprika - add the amount you want
How To
- Put the spinach in a large colander and pour hot water over it. Drain it well and let it cool a little.
- Heat 3 table spoons oil in a 25 cm non-stick pan with a lid, then cook the onion for 15 minutes until really soft
- Add another 3 tablespoons and add the and add the sweet potato and garlic in a pan.
- Mix with the onion, the spices and cook gently until the sweet potato is very tender.
- Whisk the eggs in a large bowl an add in the sweet potato and onion and mix together. Fold through the spinach.
- Cook and cover over low-medium heat for about 20 minutes until the base and sides are golden.
- To turn the tortilla over put a plate face down onto the pan, the flip it. Slide the tortilla back into the pan and cook for another 5-10 minutes until just set and golden all over.
- Allow to rest for 5 minutes then you can tip the tortilla onto a board before you cut it into pieces.
MOVEMENT PROGRAM FOR PEOPLE WHO WANT TO BE
HEALTHY AT ANY AGE. EASY TO FOLLOW & FRIENDLY INSTRUCTION.
This morning I decided to make a green celery juice. So I went out in the garden and picked some beautiful celery. It's so amazing to be able to pick fresh stuff right outside the window, in the little garden we have turned into a vegetable and herb paradise. We have so many goodies in the garden at the moment. We have had just perfect weather for growing vegetables this spring and summer in Victoria, Australia.
I then checked out what else I had and I found some organic spinach in the fridge, some coconut water and I found one lime in the fruit bowl.
So this is what I ended up putting in the juicer:
Celery, spinach, lime, green golden delicious apples, 2 drops of lime essential oils from Young Living and a splash of coconut water.
It was absolutely beautiful! So, now it will be green celery juice, with little variations, for the next week. Tomorrow I might try putting some fresh ginger in its as I love this and I bought it the other day.
Don't ask me me how much I put in of each. I am an "intuitive" chef and I never or very rarely tend to measure anything. 😂🤩
I suggest, just trust your gut instinct!
To check out the 4-week amazing vegetarian recipe pack>>>>> CLICK HERE
Happy Juicing!
Karin xx
I made my favourite nut free caramel slice for the last Wellness Retreat I held and the participants loved it!!
It’s very sweet but has no white sugar so it’s a healthier alternative.
The second time I made it I added some Peppermint oil which I really loved but that is an option of course. If you are going to add the Essential Oil make sure you use the Young Living’s peppermint as this is a pure, therapeutic grade oil and it’s a culinary oil.
The second time I made it I added some Peppermint oil which I really loved but that is an option of course. If you are going to add the Essential Oil make sure you use the Young Living’s peppermint as this is a pure, therapeutic grade oil and it’s a culinary oil.
The Base is made up out 1 1/2 cups of plain activated buckwheat and 15 medjool dates. Just combine the who ingredients in a food processor. Keep mixing it until it’s evenly combined and so it’s sticking together when pressed. Then I press it into a lined 15 x 25cm tin and put it in the freezer for an hour or so.
After that I prepared the Caramel Layer which contains of 30 medjool dates, 2 tablespoons of coconut oil, 60ml water ( 1/4 cup water), 1 teaspoon of vanilla powder and a pinch of salt. I combine all these ingredients in a food processor and keep blending until it’s creamy and smooth. I then take the base out of the freezer and put this caramel layer on top and then return it to the freezer for doubt 4 hours.
I then prepare the Chocolate layer which contains of 100grams of cacao butter, 1/2 cup cacao powder, 1/4 cup maple syrup and 4 table spoons of coconut oil. I melt it over a double boiler and which is well.
Then I take out the tin from the freezer and put the chocolate layer and return to the freezer for about 30 minutes. If you want to add a few drops of Peppermint oil – do it just before you pour it on.
Then I take out the tin from the freezer and put the chocolate layer and return to the freezer for about 30 minutes. If you want to add a few drops of Peppermint oil – do it just before you pour it on.
I return it from the freezer 30 minutes before slicing to allow the chocolate topping to thaw a bit. I slice it with a hot, sharp knife.
It's Delicious! Enjoy!
Click Here to find out how you can Transform your Wellness
