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Beauty buddha bowl

Ingredients

  • 1 orange 

  • 1 beetroot, grated

  • 1 carrot, grated

  • 1 tsp tamari

  • 1 tbsp coconut oil

  • 2 garlic cloves crushed

  • 400g can chickpeas, rinsed and drained

  • 1 avocado 

  • 100g beansprouts

  • 2 tbsp flaked almonds

 

Miso dressing;

  • 1 tbsp sweet miso paste

  • 1 tbsp freshly grated ginger

  • 1 garlic clove crushed

  • 2 tbsp sesame oil

  • 1 tbsp water

Recipe

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This is a recipe from Madeleine Shaw's "Ready steady Glow" cookbook. 

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I love this recipe as it's packed with nutrients and also contains miso paste which is prebiotic and great for your gut. 

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This recipe is perfect for those with busy lives and likes to prep meals ahead of time. Apart from the avocado, it keeps well in the fridge for several days, so you can make a big batch to keep you going for a few days.

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Method​

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  • Grate the zest of the orange then cut into segments

  • Add orange zest and tamari to the grated carrot and beetroot then leave to marinate

  • Heat the oil in a pan, add the garlic and cook for 1 minute

  • Add the chickpeas to the pan with a pinch of salt and cook for 10 minutes

  • Mix all the dressing ingredients together

  • When the chickpeas are cooked, remove from the heat and add 1 tbsp of the dressing

  • slice avocado and serve with the beansprouts, orange segments, chickpeas, and slaw

  • Drizzle everything with the remaining dressing and scatter the almonds on top. 

Shakshuka 
Ingredients
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  • 3 tbsp olive oil
  • 2 red onions, sliced 
  • 2 cloves of garlic, chopped
  • 1 red pepper, de-seeded & thinly sliced
  • 2 x 400g chopped tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne (or to taste)
  • Salt and black pepper for seasoning
  • 4 eggs
  • Coriander (optional)

Recipe

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This recipe originally comes from Northern Africa but has been adapted by different cultures all over the world. It's full of flavour and you can easily adapt this recipe to your liking by changing the spices or adding extra ingredients like feta cheese or courgette. (I often swap the cayenne for curry powder, or use a variety of fresh herbs).

I love having this as brunch but you can also have it as breakfast or as dinner, basically it's great anytime of day! It's often eaten with bread but you can have it on it's own or with your favourite bread/GF bread.

Method

  1. Heat oil in a large frying pan over a medium heat

  2. Add onion, pepper & garlic, cook for 5 minutes or until soft

  3. Add cumin, paprika, and cayenne and cook for 1 minute

  4. Pour in tomatoes and season with salt and pepper; simmer for 8-10 minutes until the sauce has thickened

  5. Using a large spoon, make 4 pockets for the eggs and crack one egg into each of them

  6. Reduce the heat to low and cover with a lid for 6-8 minutes (depending on how you like your eggs)

  7. Remove from the heat and serve with chopped coriander

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