There’s no need for a drastic detox this month. These tasty recipes are so simple they’ll make healthy eating easy all year long.
The January slump has arrived and, after an indulgent Christmas, you’re no doubt feeling it’s time to re-energise by getting some good, wholesome food into your body.
Bid a fond farewell to the cheese board, and welcome the acai bowl with these five tasty and revitalising recipes. They’re guaranteed to help you kick the January blues – especially the Fresh Spinach & Nutmeg Soup, made for us by our friends at Potage.
Grab a green tea and start making a shopping list of your favourite ingredients.
Fresh Spinach & Nutmeg Soup from Potage
30g unsalted butter
½ onion, peeled and finely chopped
1 clove of garlic, peeled and chopped
Pinch of sea salt
400g fresh baby spinach, washed
250ml of chicken stock or water
½ tsp freshly grated nutmeg
- Melt the butter in a large pan and add the onion, garlic and salt. Sweat until translucent – usually five minutes but the longer and slower you do it the better it tastes.
- Add the spinach and cook until it just wilts, then add the stock/water and cook gently for another minute.
- Remove from the heat and blend until completely smooth.
- Return to the pan and add the nutmeg and black pepper. Be careful not to let the soup boil, or it will lose its beautiful green colour. Taste for seasoning.
- Serve with warm bread and butter, or toasted seeds sprinkled on top.
Classic Açaí Bowls from The Pig and Quill
The latest healthy-eating buzzword, açaí berries are extremely high in an antioxidant associated with lowering cholesterol levels. And, even better news, they’re also delicious. Here’s how to make a photo-worthy breakfast bowl.
For the “smoothie” portion:
4 oz unsweetened almond milk
1 cup strawberries
1 cup frozen blueberries
2 açaí smoothie packs
For the topping:
- Run the açaí smoothie packs under hot water for five seconds.
- Add all of the smoothie ingredients into blender in the order listed and blend until smooth. You may have to pause a couple of times to stir in any large frozen chunks before blending again.
- Divide smoothie between two bowls – or enjoy out of a glass – and top accordingly with fresh fruit.
Super Greens & Pomegranate Quinoa from Women’s Health
Handful kale, ripped into small pieces and stems removed
60g quinoa, cooked
2 sprigs mint, finely chopped
2 tbsp pomegranate seeds
1 spring onion, finely chopped
1 tsp olive oil
1 tbsp pumpkin seeds
½ tbsp sunflower seeds
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp honey
Juice of ½ lemon
Massage the kale with salt and lemon juice. Add everything except the avocado and drizzle with olive oil. Pour over the dressing and top with the avocado.
Indian Fish Curry from The Little Green Spoon
400g white fish
½ tsp of turmeric
¼ tsp of chilli powder
For the curry:
120g cherry tomatoes
1 white onion
2 tbsp coconut oil
½ red chilli
2 cloves of garlic, minced
1 tsp fresh ginger, peeled & finely chopped
½ tsp chilli powder
1 tsp turmeric
1 tsp garam masala
1 tsp ground cumin
1 medium courgette
500ml of water
1. Sprinkle the turmeric and chilli powder evenly over the fish and set it aside.
2. Roughly chop the cherry tomatoes and dice the onion. Add the coconut oil to a pot on medium heat and stir in the tomatoes and onion. Cook for a few minutes until they start to soften. 3. Finely chop the chilli and add it to the pot with the minced garlic and fresh ginger.
4. Sprinkle in all of the spices and toss. Continue to cook, lowering the heat if necessary, until all of the tomatoes have burst and the onion is very soft.
5. Slice the courgettes into thin half circles and add them to the pot, toss well to coat them in the paste. Pour in the water and bring it to a simmer. Cook for about 10-15 minutes until thick.
6. While the curry is reducing, add a little coconut oil to a pan on medium heat and cook the fish for two to three minutes each side until lightly golden.
7. When the curry is ready, add the fish, heating until just cooked through. Serve with fluffy quinoa and fresh coriander.
Yellow Courgette, Herb and Feta Salad from Amelia Freer
2 yellow courgettes, spiralized
3 Spring onions, white and green parts, chopped
2 tsp coconut oil
1 green or red finger chilli, diced
Handful of cherry tomatoes, halved
½ avocado, small diced
15g basil leaves
5g dill, chopped
2 tbsp olive oil
Zest of 1 lemon
100g feta cheese, crumbled
1. In a wide frying pan, sauté the courgette, spring onions and chilli in a little oil and one to two tablespoons of water for two to three minutes, until they soften.
2. Toss with the remaining ingredients (except for the feta and lemon zest) just to combine, then crumble the feta and grate the lemon zest over the top and serve.
What are your favourite healthy recipes? Comment below.