What I love about these Mango and chicken rice paper rolls is that they are a beautifully exotic combination of juicy sweet mangoes with the traditional Vietnamese flavours of fresh mint and crunchy veggies.
I love pineapple but while it’s great on its own, this tropical and sweet fruit adds a delicious addition to a stir-fry. I just used a whole lot of veggies I had in my fridge and a bit of ham for a meal that’s packed with fibre, protein and antioxidants. You can replace ham with beef or anything else you like, or you can just have this as a vegetarian dish.
If you’re new to green smoothies and are curious to know more, then you’re in for an exciting and new way to enjoy your greens! In short though, they’re bascially any green veg or a mix of different greens that you blend with other delicious wholefood ingredients such as fruit and nuts and seeds, and a liquid base, like coconut water, nut milk or iced water. Then you can get real creative and add superfoods such as raw cacao powder or chia seeds to amp up their nutritional value.
As winter digs in, few things make life feel comforting and cosier than a bowl of nourishing soup. This recipe adds a delicious twist on a classic winter favourite. The bulb of garlic and curry powder adds depth of flavour and warmth and the shredded chicken makes this dish more than just a soup – it’s a satisfying meal that’s full of protein.
There are a few handy tips and tricks of the culinary trade I’ve picked up since working in health magazine land. They’re from chefs and nutritionists I’ve come across who’ve saved me so much time in the kitchen. And have made food a lot easier to prepare. Hope you find them useful!
Juice detoxes are all the rage right now. But while the idea of drinking your diet to cleanse and give your digestive system a ‘break’ appeals to me, I can’t go past the two-day mark without having to eat something.
Before you judge me for lacking in will power, there’s a good reason why I can’t get myself to stick to a juice cleanse – I believe juices have their place as a snack or as a nutrient-rich drink to be supplemented with some food.
I love these meatballs because they’re healthy, delicious, super easy to make and can be stored in the freezer to cook for another day. I also love that there’s grated zucchini and squash in them (which you can hardly taste if you’re not a big fan of veggies) which offer folate, fibre and vitamin C. What’s more, the oats (or you could use almond meal) in this recipe make a great alternative to breadcrumbs that are often used in traditional meatball recipes.