These recipes are crafted to calm inflammation and support your body’s healing processes. Packed with vibrant vegetables, omega-3 fats, and antioxidant-rich ingredients, they’ll help you feel your best inside and out.
Turmeric & Lentil Soup
Ingredients
200g red lentils (rinsed)
1 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground coriander
2.5cm piece of fresh ginger, grated
1 litre vegetable stock
400ml tin coconut milk
1 carrot, diced
Juice of 1 lemon
Fresh coriander, chopped (for garnish)
Sea salt and black pepper to taste
Method
1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until softened.
2. Stir in garlic, turmeric, cumin, coriander, and ginger. Cook for 1-2 minutes until fragrant.
3. Add the lentils, vegetable stock, coconut milk, and diced carrot. Bring to a boil, then reduce heat and simmer.
4. Cook for 20-25 minutes until the lentils and carrots are tender.
5. Stir in the lemon juice, season with sea salt and pepper, and garnish with fresh coriander. Serve warm.
Berry & Spinach Smoothie
Ingredients
30g fresh spinach
75g frozen mixed berries
1 tbsp chia seeds
1/4 tsp ground cinnamon (Ceylon)
250ml unsweetened almond milk
(or your preferred milk)
1/2 banana (optional, for sweetness)
Extras- Add a scoop of protein or collagen powder for a protein boost.
Method
Add all ingredients to a blender.
Blend on high until smooth and creamy.
Pour into a glass and enjoy immediately.
Omega-3 Salmon Bowl
(serves 2)
Ingredients
2 salmon fillets
1 tbsp olive oil
150g cooked quinoa
100g rocket
1/2 avocado, sliced
1/4 cucumber, sliced
1 tbsp hemp seeds
Juice of 1/2 lemon
Sea salt and black pepper to taste
Method
1. Preheat the oven to 200°C (fan 180°C)/Gas Mark 6. Place salmon fillets on a baking tray, drizzle with olive oil, and season with sea salt and black pepper. Bake for 12-15 minutes until cooked through.
2. Assemble the bowl: layer the quinoa, rocket, avocado, and cucumber. Top with the cooked salmon.
3. Sprinkle with hemp seeds and drizzle with lemon juice before serving.
Golden Milk Latte
Ingredients
250ml unsweetened almond milk (or your preferred milk)
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of black pepper
1 tsp coconut oil
1 tsp maple syrup or honey (optional)
Method
Heat the almond milk in a small saucepan over medium heat.
Whisk in the turmeric, cinnamon, ginger, black pepper, and coconut oil. Simmer for 2-3 minutes.
Sweeten with maple syrup or honey if desired. Pour into a mug and enjoy warm.
Roasted Veggie & Herb Salad
(serves 4)
Ingredients
2 sweet potato, diced
2 large shallots
100g broccoli florets
400g brussels sprouts, halved
2 tbsp olive oil
1 tsp smoked paprika
Sea salt and black pepper to taste
2 handfuls of mixed leafy greens (eg. rocket, spinach, kale)
1 tbsp chopped fresh parsley
50g pomegranate seeds (optional, for garnish)
Dressing:
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp maple syrup
pinch of sea salt
Method
Preheat Oven: Set your oven to 200°C (180°C fan) or Gas Mark 6.
Prepare Vegetables: Toss the Brussels sprouts, broccoli, sweet potatoes, and shallots in olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking tray.
Roast: Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until golden and tender.
Make Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, and a pinch of salt.
Assemble Salad: Arrange the mixed leafy greens on a serving platter or bowl. Add the roasted vegetables on top. Drizzle with the dressing and sprinkle with pomegranate seeds, if using.
Toss gently before serving.