One of my favourite soups, all year around. It’s so fragrant and easy to make that it’s become a real staple in the kitchen filled with lean protein and lots of vegetables.
2 sprigs lemongrass
2 bell peppers
2 garlic cloves
1 small red chill
2 chicken filets
Finely grate the ginger, garlic and lemongrass, dice the onion. Heat coconut oil and roast the aromatics. Meanwhile dice the zucchini and carrots, add to the pot.
Add 2 cups water and the coconut milk, stir well and add the chicken. Simmer for 5 minutes until the chicken is cooked, don’t overcook the soup since the vegetables should still have some bite to them. Add the bell peppers and chill, simmer for another 2-3 minutes and serve hot.
An easy way to turn this dish into a delicious vegan option is to simply leave out the chicken – you’ll have a fragrant soup full of flavour. For seafood lovers: serve the soup with prawns – either grilled on skewers on top or replacing the chicken in the soup. If you’re not in an area where fresh prawns are easy to get hold of, thaw the frozen ones a little bit before adding them to the soup or readjust the amount of liquid.
1 cup oats
1/2 cup coconut flakes
3 tbs mixed nut butter
1 tbs coconut milk (or skim milk)
Roast the oats and coconut flakes until they smell delicious, then add 2 cups of water.
Slice the banana and add to the mix. Simmer until the liquid has evaporated and the porridge has a creamy consistency. Stir frequently and add cinnamon and nut butter.
Serve and decorate with the apricot kernels.
I usually buy the apricot kernels at my local organic food store, if you can’t get hold of them, use almonds – they’re pretty similar in taste.
Yes, we’re still talking clean eating here. We’re also talking lazy weekends. Or busy mornings. And a total of TWO ingredients. And utter deliciousness, I promise.
Heat a teaspoon coconut oil in a pan (any oil will do, but coconut oil is super heat resistant and tastes delicious). Grab a fork and mush the bananas, add the eggs, give everything a good stir until you’ve got a decent pancake batter consistency, then put small pancakes into the pan until golden.
Serve with cinnamon and a dollop of greek yoghurt.
3 tbs chia seeds
2 tbs coconut milk
2 tbs coconut flakes
1.5 cups water
First of all: chia seeds are awesome. Really. They’re little nutrient-packed miracles that were first introduced to my when reading Born to Run. Boy, did I love that book. And boy did I forget quickly about the chia seeds. Until they started popping up in recipes all over the place: pudding, smooties, granola bars. I mean, I’ll take any excuse to sneak in a sweet bite, but sweets with some healthy superfood? Well, I’m your girl.
For more detailed information on WHY the chia seeds are as awesome as they are, Serena from domesticate me has a great article HERE.
Mix the seeds, coconut flakes and cinnamon, add coconut milk and water. Stir well and let the mixture rest for at least a few hours covered with cling wrap. I find letting it rest overnight is easiest and you’ll have breakfast ready (yeah, look at me, all put together and stuff). Don’t be surprised at the ratio of very little chia seeds and coconut flakes to – seemingly – a lot of water.
Before munching away at your chia pudding give it a good stir, add the lime juice and chop up one banana and top your mix with it.