LUXE / HEALTH chilli pork noodles…

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This dish is currently on high rotation in our kitchen as my obsession with Shiitake mushrooms continues…  But vegetables aside, this dish is a winner as it’s packed with flavour and literally takes 20 minutes from prep to table.  If you don’t like pork, simply replace with chicken mince.  Enjoy!

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LUXE / HEALTH Chilli Pork Noodles

Ingredients:

500g lean pork mince
2 bunches Pak Choy (or whatever Asian greens you have in your fridge), sliced
6 spring onions, finely sliced
Handful Shiitake mushrooms, roughly chopped
1.5 inches fresh ginger, grated
1 generous tbsp. chilli bean sauce (find this at your local Asian supermarket)
1 tbsp. oyster sauce
2 tbsp. gluten free soy sauce
1 tsp. coconut sugar
1 garlic clove, crushed
1/2 Lebanese cucumber, peeled and chopped into matchsticks
Handful fresh coriander, roughly chopped
1 packet rice noodles

Method:

  • In a small jug, mix together chilli bean sauce, oyster sauce, soy sauce, coconut sugar, garlic and 1/2 cup cold water.  Set aside.
  • Heat a little coconut oil in a wok, then add the pork mince, spring onions and mushrooms to the pan and toast for a few minutes until the meat starts to brown.
  • Add the chilli sauce and reduce heat to medium.  Cook for 5-6 minutes until the pork is cooked through and the sauce has thickened slightly.
  • Meanwhile, cook rice noodles according to packet directions.  Rinse well, drain and set aside.
  • Add the sliced Pak Choy to the wok and toss until greens are cooked through and wilted.
  • Divide rice noodles between two bowls and spoon over pork mixture, including a generous spoonful of the chilli sauce.
  • Serve with a sprinkling of fresh coriander and cucumber on the side.

LUXE / HEALTH ginger chicken and shiitake bowl…

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My current foodie obsession is the humble Shiitake mushroom – and now that my local supermarket seems to stock these beauties on a regular basis, I am chucking them in everything!  Not only do they add a richness to any dish you pop them into, but the benefits of Shiitake mushrooms are well documented.  In fact, these little morsels are said to boost your immune system, fight cancer, reduce inflammation in the body, support heart health and give you a good dose of B vitamins in the process.  Enjoy!

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LUXE / HEALTH Ginger Chicken and Shiitake Bowl

Ingredients:

2 chicken breasts
1/2 cup Tamari (or light soy sauce)
4 tsp. sesame oil
2 tsp. mild mustard (Dijon is my fave!)
1 generous tsp. coconut sugar
2 inches ginger, grated
1 garlic clove, crushed
Handful of Shiitake mushrooms, roughly chopped
2 bunches Pak Choy, sliced into thirds
6 spring onions, finely sliced
Soba noodles
Coconut oil
Black pepper
Toasted sesame seeds

Method:

  • Preheat your oven to 180C.  Then in a bowl, whisk together the tamari, sesame oil, mustard, coconut sugar, ginger and garlic.
  • Pop the chicken breasts in an ovenproof dish and pour over half the marinade.  Bake for 30-35 minutes until chicken is cooked through.  Once the chicken is cooked, slice finely and set aside.
  • Meanwhile, prep vegetables and heat a little coconut oil in a wok.  Add spring onions and mushrooms and toss for a few minutes until softened.  Add the remaining marinade to the pan, then add the Pak Choy and finally, the sliced chicken, tossing to coat in the marinade.  Season with black pepper.
  • At the same time, cook Soba noodles according to packet directions then rinse, drain and divide into two bowls.
  • Pile the chicken and vegetables on top of the noodles and sprinkle with extra spring onions and sesame seeds before devouring immediately!

LUXE / HEALTH choc-dipped strawberries…

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I don’t know about you, but choc-dipped strawberries are one of my favourite treats at Christmas time, but after two or three (read: half a dozen), I find the sugar in the chocolate  leaves my teeth tingling.  Here’s a version which is sugar free, dairy free and unbelievably delicious.  Trust me, you won’t even notice the difference…

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LUXE / HEALTH Choc-Dipped Strawberries

Ingredients:

1/2 cup cacao
1/2 cup melted coconut oil
1 tbsp. rice malt syrup
2 tbsp. almond milk
Generous crack sea salt
Punnet of strawberries, rinsed
Chopped almonds
Shredded coconut

 

Method:

  • In a small saucepan, whisk together cacao, coconut oil, rice malt syrup, almond milk and sea salt until well combined.  Take off the heat.
  • Rinse and prep strawberries – either leave them whole or slice lengthways in half.
  • Dip each strawberry in the melted chocolate, shaking off any excess before dipping into roughly chopped almonds or coconut (optional) and leave on a tray to set for 10 minutes.
  • OR, you can ignore all that and simply dip and devour immediately!

 

LUXE / HEALTH miso salmon and soba noodles…

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Salmon is undoubtedly one of the healthiest foods you can indulge in – it boosts brain health, supports healthy skin, hair and nails and research has even shown salmon to aid in the prevention of heart disease.  Winner, winner!

What I love about salmon too is that unlike other superfoods (I’m looking at you, kale!) – salmon is not only tasty, but versatile as well.  In our household, we do our best to support ‘meatless Mondays’ and whenever I manage to get to the fish market, this recipe is on regular rotation.

If you want a super healthy, super quick midweek meal then look no further.  My miso salmon will have you salivating!

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LUXE / HEALTH Miso Salmon with Soba Noodles

Ingredients:

2 skinless, boneless salmon fillets
1/4 cup white miso
1/3 cup mirin
1 bunch broccolini, trimmed and halved
6-8 spring onions (white bits only), trimmed and cut into thirds
1 portion soba noodles
Handful of sesame seeds, toasted
Freshly cracked black pepper
Olive oil

Method:

  • Preheat the oven to 200C.
  • In a shallow bowl, whisk together miso paste and mirin, then place salmon fillets in the marinade and let sit for 15-20 minutes.
  • Meanwhile, prep your vegetables and pop into a baking tray (I find a disposable foil one works perfectly!)
  • Toss the broccolini and spring onions in a little olive oil, then place the salmon amongst the vegetables and place in the oven for 15 minutes.
  • After 5-10 minutes, remove the bushy ends of the broccolini from the oven as they will start to crisp up.
  • Cook the soba noodles according to packet directions (around 4 minutes), drain and set aside.
  • Once the salmon is ready and cooked to your liking, pile a bowl high with soba noodles, broccolini, spring onions and salmon, then sprinkle generously with toasted sesame seeds and freshly cracked pepper.

 

 

 

LUXE / HEALTH almond milk porridge…

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I think there are two kinds of people in this world – those who like to eat oats, and those who don’t.  So if you’re one of the latter, I’d stop reading now as I’m a porridge lover from way back.  In fact, I don’t think there is another breakfast food that is quite as comforting as the humble bowl of porridge.  No matter how you like to cook it, no matter what toppings you decide to bestow upon it, and no matter if you like your oats hot or cold (à la bircher muesli) – it’s a winner!

One of my favourite things to do on a Saturday morning is to cook my oats on the stovetop (a luxury I don’t get to enjoy during the week when all I have is the office microwave).  And, depending on what ingredients are lazing about in our fridge, I like to get creative on the topping front.  Here is my (very) simple almond milk porridge recipe with raspberries and fresh figs.  Pure heaven!

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LUXE / HEALTH Almond Milk Porridge

Ingredients:

1 cup almond milk (or dairy-free milk of your choice – coconut also works well)
1/2 cup raw, rolled oats
1 tsp. honey
Fresh raspberries
Fresh figs, halved

Method:

  • Soak the oats in 1/2 cup of almond milk in the fridge for at least an hour (overnight is even better).  The key to the creaminess of this recipe is soaking your oats so don’t skip this step!
  • In a small saucepan, add the oats and the other 1/2 cup of milk and bring to the boil.  Reduce to a simmer and stir regularly for 10-20 minutes until your oats are thick and creamy.
  • Pop into a beautiful bowl with fresh raspberries, sliced fig and a drizzle of honey.  Simple.

LUXE / HEALTH immune boost juice…

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I am definitely not a winter person and apart from stomping about in a good pair of boots, there’s not much else I enjoy about the cooler months.  One of the worst bits too has got to be the many (many!) bugs that fly about at this time of year.  I feel quite lucky in the sense that I don’t often get struck down with colds and flu, but when you take public transport daily and work in an office, sometimes it’s hard to avoid.  So, whenever I feel a sniffle coming on, this is my go-to juice recipe.  Full of anti-inflammatory and immune-boosting ingredients, it’s sure to make your hair curl.

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LUXE / HEALTH Immune Boost Juice

Ingredients:

6 oranges, peeled
1/2 lemon, peeled
6-8 large carrots, ends removed
2 inch chunk ginger, skin removed

Method:

  • Place all the ingredients through a juicer and devour immediately!

LUXE / HEALTH coconut chocolate…

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This recipe is a quick variation on my salted dark chocolate and the perfect something sweet to whip up…just in time for Friday!

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LUXE / HEALTH Coconut Chocolate 

Ingredients:

1/2 cup cacao powder
1/2 cup melted coconut oil
1 tbsp. rice malt syrup
2 tbsp. almond (or coconut) milk, whatever you have open
Handful shredded coconut
Himalayan sea salt

Method:

  • In a small saucepan, over a low heat,  gently mix the cacao, coconut oil, rice malt syrup and almond milk until melted and well combined.
  • Take the pan off the heat, before adding a large handful of shredded coconut and a couple of cracks of sea salt (if you like your chocolate salty).
  • Line a baking tray with baking paper then gently pour in your chocolate, using a spatula to spread evenly.
  • Pop the tray in the freezer for an hour or so to set, then chop roughly into chunks.
  • Store in a sealed container in the fridge (if it lasts that long!)

LUXE / HEALTH leek and mushroom soup…

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This recipe is a result of a chilly Saturday afternoon and a surplus of mushrooms, but I hope you’ll agree that the end product is a winner.  What’s even better is that it literally takes half an hour to make and it’s the perfect dish to whip up if you’re a supporter of meatless Mondays!

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LUXE / HEALTH Leek and Mushroom Soup

Ingredients:

2 leeks, finely sliced
2 garlic cloves, crushed
375g Portobello mushrooms, roughly chopped
200g Swiss Brown mushrooms, quartered
3 cups chicken stock
1-2 tbsp. apple cider vinegar
1/2 cup cream
Handful sliced almonds, toasted
Salt and pepper
Coconut oil

Method:

  • In a large saucepan, heat a little coconut oil then add the leeks and garlic and cook for a few minutes until the leek softens.
  • Add a splash of apple cider vinegar to deglaze the pan, then add the chopped mushrooms and cook, stirring regularly, for 5-10 minutes until the mushrooms soften.
  • Add the stock (homemade is definitely better and will give your soup a richer flavour but packet stock is absolutely fine), then season well with salt and pepper.
  • Bring to the boil, then reduce heat to low and simmer, uncovered, for 20-25 minutes until mushrooms are soft.
  • Take the pan off the heat and using a stick blender, blitz the soup until it reaches your desired consistency.
  • Slowly pour in the cream as you blend (don’t be afraid to be heavy handed if you like a creamy mushroom soup!)
  • Serve with toasted almonds and fresh crusty sourdough.

 

LUXE / HEALTH banana bread…

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Banana bread is one of my all time favourite treats – but it’s also something that usually tastes awful unless it’s brimming with sugar!  Well, for all my gluten free, sugar free, dairy free friends out there…this one’s for you.  After much recipe testing, here is my ultimate healthy banana bread recipe and I promise, you won’t even notice it’s good for you.  Let me know what you think!

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LUXE / HEALTH Banana Bread

Ingredients:

3 large ripe bananas
3 eggs
2 tbsp. rice malt syrup
1 tsp. vanilla bean powder (Loving Earth is my fave)
1/4 cup coconut oil, melted
1/2 tsp. baking soda
1 tbsp. apple cider vinegar
2 cups almond meal
1 cup shredded coconut

Method:

  • In the jug attachment of your food processor or blender, mix the bananas, eggs, rice malt syrup, vanilla bean powder, coconut oil, baking soda and apple cider vinegar until well combined.
  • Add the almond meal and coconut and quickly mix once more.
  • Preheat your oven to 160, then lightly grease a silicon loaf pan with a little coconut oil.
  • Pour in your banana bread batter and bake for 60 minutes until golden brown and until a skewer inserted in the centre comes out dry.
  • Note – after around 30-45 minutes, simply cover your loaf with a bit of foil to prevent the top from burning too much.
  • Allow to cool (if you can!) before tipping out of the silicon pan, then serve warm with butter, almond butter or honey.
  • Keep in an airtight container for 2-3 days.

 

 

LUXE / HEALTH dukkah roast cauliflower salad…

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With autumn well and truly upon us, sometimes a summer salad just ain’t gonna cut it!  But the cooler months don’t need to mean stodgy stews and soups everyday.  This simple salad literally takes 20 minutes to whip up and is the perfect solution for those lunchtime hunger pangs…enjoy!

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LUXE / HEALTH Dukkah Roast Cauliflower and Haloumi Salad

Ingredients:

1/4 cauliflower, broken into florets
Roughly 2 tbsp. dukkah
Handful of snow peas, ends trimmed
2 radish, thinly sliced
Pinch chilli flakes
2 chunky slices of haloumi
Olive oil

For the dressing:

2 tbsp. tahini
Juice of half a lemon
Olive oil

Method:

  • In a hand blender, blitz the tahini, lemon juice and a good glug of olive oil until the dressing comes together and is creamy.  Then, set aside.
  • Preheat your oven to 180, then toss your cauliflower florets with olive oil and dukkah to coat.  Roast for 20 minutes until tender.
  • Meanwhile, heat a little olive oil in a frypan then toss your snow peas in the pan for a couple of minutes until they are cooked through but still crunchy.  Sprinkle with chilli flakes and toss well before setting aside in a bowl.
  • In the same pan, cook your haloumi for 3-4 minutes on each side until soft and caramelised.
  • When your cauliflower is ready, add it to your bowl with snow peas and radish and mix well.
  • Smear a little tahini dressing on your serving plate, then pile your salad high and serve with haloumi on the side.