Simple Warming Veggie Soup


3 tbsp unrefined coconut oil

1 onion finely chopped

2 carrots finely chopped

1 celery stick finely chopped

2 small leeks finely chopped

2 garlic clothes crushes

2 bay leaves

1 sprig fresh rosemary

1 red bell pepper chopped

1 cup mushrooms sliced

2 cups mixed green vegetables (zuchini, green beans or snow peas)

1 cup crushed tomatoes

5 cups low sodium vegetable stock

fresh parsley to serve


1. Heat a few tablespoons of coconut oil in a large pot and add the onion, carrot, celery and leeks along with the garlic and herbs and cook until fragrant and starting to caramelize.
2. Add the peppers, butternut squash and mushrooms and cook for 5-10 minutes or until the vegetable start to soften and caramelize.
3. Add the green vegetables and stir to combine before adding the crushed tomatoes and stock. Season to taste then bring to a simmer.
4. Cover with a lid and allow to simmer for 15 minutes.
5. Remove the lid, check seasoning and simmer for another 5 minutes.
Serve topped with fresh parsley

Spiced Chicken With Spinach

Ingredients (Serves 6)

2 tablespoons olive oil

500g skinless chicken breast fillets (thinly sliced)

1 medium onion (thinly sliced)

3 cloves of garlic (crushed)

1 teaspoon cinnamon

1 teaspoon paprika

2 teaspoon cumin seeds

2 teaspoons coriander

2 tablespoon tomato paste

410g can of chickpeas (drained and rinsed)

410g can of diced tomatoes

1/4 cup currants

1 bunch english spinach (chopped coarsely)

1/3 cup fresh mint (chopped coarsely)


  1. Heat 1 tablespoon oil in large non-stick saucepan; cook chicken in batches until browned and cooked through. Set aside.
  2. Heat remaining oil in same saucepan; cook onion and garlic until onion softens. Add spices; cook, stirring 1 minute or until fragrant.
  3. Add tomato paste, chick peas, tomatoes and currants; bring to a boil. Reduce heat; simmer, covered, stirring occasionally 15 minutes.
  4. Add spinach, mint and chicken; stir until heated through. Serve with basmati rice or couscous.

Raw Superfood Salad With Pineapple, Almonds & Turmeric Dressing


250g Kale (stems removed)

Pinch sea salt

1 tsp ground black pepper

1 lemon (juiced)

3 tbs cold-pressed olive oil

2 handfuls of baby spinach leaves

1 parsley bunch, chopped

1 mint bunch, chopped

125g fresh blueberries

1 handfuls pumpkin seeds

2 handfuls of tamari almonds, chopped



Turmeric Dressing:

4 tbs cold-pressed olive oil

1 tsp fresh turmeric, grated OR 1/2 tsp ground turmeric

1 tsp fresh ginger, grated

1/2 lemon, juiced

1 tsp raw honey

Pinch sea salt & black pepper


  1. Wash kale and shred with large kitchen knife and place in a large mixing bowl
  2. Add salt, pepper, lemon juice & olive oil to the kale.
  3. Massage the leaves for 1-2 minutes or until it has slightly collapsed and softened.
  4. Add the spinach, parsley & mint to the bowl. Then add the pineapple, blueberries, pumpkin seeds and almonds.
  5. Combine the Turmeric dressing ingredients in a separate bowl. Once everything is mixed together then combine with the rest of the salad.

Leftovers can be kept in an airtight container up to two days in the fridge.

3 Smoothie Recipes To Boost Your Immune System!

Place ingredients in a high speed blender and blend to desired consistency.

You can add ice if you would like the smoothie to be served cold.


Green Machine Smoothie 


1/4 Avocado

1-2 tbsp chia seeds

Juice of 1 lemon

Handful of spinach

1 cucumber

1/4 cup mint leaves

2 cup unsweetened almond milk


Vitamin Boost Smoothie


1 whole carrot

1 whole orange

1/2 lemon peeled

Small slice of ginger 1 1/2 cup water

1 tsp honey (optional)


Re-power Smoothie


1 cup coconut water

1 kiwi peeled and chopped

1/4 of an avocado

1 cup baby spinach leaves

Juice of 1/2 lime

1/2 tsp spirulina

1/4 tsp turmeric

Dash of cracked black pepper

Winter Pumpkin Carrot Soup

Serves: 4-6


1 kg Japanese pumpkin
500g organic carrots
2 tablespoons extra virgin olive oil
Pinch of sea salt
1 litre water (You may need extra depending on the preferred consistency)
1 teaspoon fresh grated ginger
1 teaspoon fresh grated turmeric


1. Preheat your oven to 180 degrees celsius

2. Peel and chop pumpkin into small chunks and place onto a lined baking tray.

3. Wash carrots and chop roughly with the skin. Place onto a separate lined baking tray.

4. Drizzle the olive oil between the 2 trays.

5. Season each tray with sea salt.

6. Mix the oil and seasoning with your fingers through the vegetables.

7. Roast for 45 minutes or until vegetables is cooked through and caramelized.

8. Combine pumpkin and carrot into a high-performance blender or food processor.

9. Add the water, ginger & turmeric if using

10. Blend until smooth.

11. Add another cup of water to adjust consistency if required.

12. Serve up and enjoy!

Roasted Pumpkin, Spinach & Feta Salad

  • 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25″ cubes (Note 1)
  • 1 1/2 tbsp olive oil
  • Salt and pepper
  • 2.5 tbsp / 50 ml extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper
  • 1/4 cup / 35g pine nuts (Note 2)
  • 150 g / 5 oz baby spinach leaves (4 handfuls)
  • 60 g / 2 oz feta , crumbled (or more!!)


  1. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).

  2. Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 – 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  3. Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.

  4. Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it’s ready.
  5. Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
  6. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
  7. Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn’t stay on baby spinach well, so worth drizzling at end). Serve!

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