Scrambled eggs.

So versatile and easy.

3 eggs beaten

about 5g of butter.

Add the butter to the eggs and pour them into a medium-hot pan. Start stirring straight away and keep taking the pan away from the heat to stir—you want them just cooked, so very soft.

Serve with sliced avocado, some good quality tomatoes, cottage cheese stirred through, or all!

Chia seed pudding. Serves 1.

Ingredients 2 tbsp chia seeds 125ml oat milk, or substitute for any nut milk, rice milk or dairy milk 1 tsp vanilla extract

A couple of walnuts crumbled Blueberries or any other berries.

Method

Combine the chia seeds, milk and vanilla extract in a jar or bowl. Cover and chill overnight or for at least 8 hrs.

When ready to serve, top with the berries and walnuts.

I will last in the fridge for 3 days if you want to make extra.

SPRING-CLEAN VEGETABLE BROWN RICE SOUP.

Serves 4

Ingredients.

1 tbsp ghee (or good quality butter)

¼ cup fresh parsley roughly chopped

¼ tsp dried rosemary

½ tsp dried oregano

½ tsp dried thyme

1 stick of celery, diced

1 medium carrot, diced

1-litre good quality vegetable bouillon

80g dried brown basmati rice

1 potato cut into chunks

1 bay leaf

200g green beans

Salt and pepper to taste

1 tsp chopped fresh basil (optional)

Method.

Melt the ghee in a large saucepan and slowly saute the parsley, rosemary, oregano, thyme, celery, and carrot for 10 minutes over medium heat.

Add the stock, brown rice, potato and bay leaf. Bring to the boil. Cover and lower the heat, then simmer for 1-2 hours, adding the green beans 20 minutes from the end.

Season and garnish with a little basil if desired

Roasted Sweet Potato Detox Soup.

Serves 4.

This soup is fantastic when your body needs rest or some heavy nutrients during any healing process. It's high in protein and fibre, not to mention numerous vitamins and minerals, plus turmeric and ginger to reduce inflammation. I eat this at least twice a week, and it’s perfect to bulk cook.

Ingredients.

125g red lentils cooked.

3 tbsp olive oil for roasting

1 medium sweet potato peeled and cubed

2 medium carrots peeled and cubed

1 medium parsnip peeled and cubed

1 medium onion cubed

2 tsp ground turmeric

2 tsp ground cumin

½ tsp chilli powder

4 cloves garlic crushed

2 tbsp fresh ginger grated

1 tsp ground turmeric

400ml good quality veggie broth (I use Marigold).

1 tin coconut milk

½ tsp sea salt.

Preheat the oven to 200C/400F

Method.

Place the sweet potato, carrots, onions, and parsnip in a roasting tin, drizzle with olive oil, season with salt, turmeric, chilli, and cumin powder, toss everything well, and roast in the oven for 20-30 mins until caramelised and tender. Leave them to cool slightly when cooked.

In a large, deep pan, saute the garlic, turmeric powder, and ginger in water or stock for about 2 minutes until aromatic.

Add the lentils and roasted vegetables and stir for a couple of minutes.

Pour in the vegetable broth and simmer for 10 mins.

Stir in the coconut milk and simmer for 5 mins - season if needed.

Puree until smooth and creamy - if it’s too thick just add more broth.

Red Lentil Kitchari.

In Ayurvedic tradition, combining “rice and beans” (or, in this case, rice and lentils) is the ideal cleansing food because it is easy to digest while still providing the body with complete proteins.

Serves2

Ingredients

500 ml vegetable stock (I use Marigold).

250g dried red lentils

1/2 red onion diced

3 cloves garlic minced

A little Extra Virgin Olive Oil

1/2 tsp paprika

1/2 tsp turmeric Powder

1/8 tsp cumin

1/8 tsp ground coriander

1/2 tsp salt

Cooked brown rice to serve

Freshly chopped coriander for garnish

Method.

Bring a deep pan to medium heat. Sauté the sweet onion in a little olive oil on medium-low heat until translucent. Then, add the garlic and sauté for a few minutes more, checking often to ensure the garlic doesn't brown.

When done, add the lentils, vegetable stock, and spices to the pot. Stir well. Bring everything to a boil, then simmer for about 10 minutes. Do not stir; this will mash the lentils! When done, remove from heat.

Once the lentils are cooked, gently stir to make sure the spices are evenly distributed.

Serve the kitchari over brown rice or any other grains you have on hand, like quinoa (gluten-free) or millet. The kitchari can always be eaten on its own.

Serve warm, topped with fresh coriander and lime juice.

Kitchari can be refrigerated in an airtight container for up to 4 days.

Enjoy, and eat with intention.

Simple Greek Salad - serves 1.

Ingredients

Tomatoes chopped, either 1 large or assorted smaller ones

Cucumber cut into big chunks

1/2 red onion finely diced

Pitted black olives

Good quality goat cheese

A generous glug of extra virgin olive oil

A splash of red wine vinegar

Pinch of sea salt

Dried oregano

Black pepper.

Method.

Add tomatoes, cucumber, red onion and olives into your bowl and crumble or dice your cheese on top.

Add all other ingredients and give a good stir, let it all sit for about 15 minutes whilst the flavours develop.

CCF Tea | Ayurvedic Detoxifying & Rejuvenating Tea.

CCF tea eliminates toxins, supports healthy digestion, and controls weight. It also balances oestrogen, increases mental clarity and overall well-being, and charges you with a noticeable glow and vitality.

A decoction made with three culinary spices to help boost digestion prevent acidity & bloating, and so much more!

It makes 3 cups. This can be easily batch-cooked as it's recommended to drink 2 cups a day.

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1.5L water

Method.

Fill a pan with half of the water. This will help you visualise the final amount of tea in the pot. Then, add the remaining cups of water and all spices.

Bring the water to a boil and then simmer on medium to medium-high heat until the tea reduces to half. Strain and serve warm or store when cooled in a glass jar ( I like to add a cinnamon stick ). Refrigerate but always heat up to room temperature at least to drink.