INGREDIENTS

• 2 Bananas
• 1 large egg
• 1 teaspoon baking powder
• Sprinkle nutmeg
• 1 tablespoon coconut oil

METHOD

1. Mash bananas.
2. Add in egg, baking powder and nutmeg and mix together.
3. Once cooled, transfer it to a blender and puree until smooth.
4. Heat coconut oil in a pan.
5. Then spoon the mixture in - approximately 2 tablespoons per crumpet.
6. Cook on medium heat for 2 minutes on either side.

INGREDIENTS

• 5-6 plum tomatoes cut in half
• 1 large onion cut roughly to blocks
• 2 cloves of garlic, peeled, then crush and slice finely.
• 2 tablespoons olive oil
• 2 cups chicken stock
• 1 tablespoon balsamic vinegar
• Grated or shaved parmesan cheese
• 1/4 cup fresh basil finely chopped (and some extra for garnish)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

METHOD

1. Preheat oven to 180°C.
2. Place the tomatoes slices side down, onions, fresh basil and garlic cloves onto a large roasting tray. Drizzle with1 tablespoons of olive oil, and balsamic vinegar and season well with salt and pepper. Roast for 45 minutes and allow to cool.
3. Once cooled, transfer it to a blender and puree until smooth.
4. In a medium-sized pot (big enough for the soup) and over medium heat, add the chicken stock.
5. Now pour in the pureed tomato mixture and cook for roughly 5 minutes.
6. Leave it to simmer for about 10 minutes.
7. Serve with grated parmesan cheese on top and rye bread toast or oat cakes.

Bone broth is a liquid containing brewed bones and connective tissues. To make bone broth, people use cow, chicken, and even fish bones. Drinking bone broth may be beneficial for the joints and digestive system, among other things. It is highly nutritious It may protect the joints; help fight osteoarthritis, reduce inflammation, heal the gut and aid sleep.

Ingredients:

• 1 whole free-range chicken
• Garlic and herb spice
• Chicken spice
• Parsley
• 5 carrots
• Bunch of celery
• 1 large red onion
• Coconut oil/ butter
• Water – level to just cover chicken

Method:

1. Cut up the carrots, celery, and red onion, fry the veg in coconut oil for a few minutes then put the chicken on top of the veg, pour spice, and herbs into the pot.
2. Pour water over chicken to just cover the chicken. Cook for about 1/1/2 hours.
3. You can use a slow cooker or pressure pot. Once the chicken is cooked, take out of the pot, and shred some of the chicken to put back into the soup.
4. You can eat the bone broth with or without the chicken.

Use the left-over cooked chicken for Healthy wraps or chicken stir-fry.

These healthy snack balls are great to pop into a lunch box or anytime snack. They are definitely moreish!

Ingredients:

• 16 medium dates, Medjool
• ½ cup almond butter
• 1 cup dry oats
• 1 tablespoon chia seeds
• 1/3 cup dark chocolate chips, or dark chocolate

Method:

1. Place pitted dates into food processor, mix until they become thick and like a paste.
2. Add almond butter and blend together
3. Place date mixture into a bowl and stir in remaining ingredients. Shape into 1-inch balls.
4. Refrigerate for a least 30 minutes before serving.

ENJOY !!

Adapted and inspired by Chocolate Date Energy Balls by joyfoodsunshine.com

Ingredients

• 1 scoop Nature's Nutrition Natural Berry
• 3/4 cup Berries
• 1/2 cup lite coconut milk
• 1/4 cup water
• 2 TBSP desiccated coconut
• 1 TBSP honey
• 1 large cup of ice
• Optional topping: Fresh blueberries and chia seeds

Directions

• Add all of the ingredients into a blender and blend until smooth and creamy.
• Spoon into a bowl.
• Serve immediately.

Ingredients

• 2 onions finely chopped
• 3 carrots, chopped
• 3 sticks celery, chopped
• 6 baby potatoes cut in half / quarters
• 1 garlic clove
• 2 tins tomatoes or 3 fresh large tomatoes, diced
• 1 cup of frozen peas or 1 cup of green beans, chopped
• 1 TBSP coconut oil or olive oil
• 1 TBSP butter
• 1 1/2 litres of water
• 1 cube of beef stock and 1 cube of vegetable stock
• 1 tin cannellini beans
• 100g whole-wheat spaghetti or macaroni
• Salt and pepper to taste

Directions

• Heat oil and butter in a large pot, add onions and cook until soft, then add the carrots, celery, baby potatoes, and tomatoes. Cook for 2-3 minutes.
• Add water and stock cubes.
• Bring to boil then simmer semi-covered for 45 minutes.
• Add the beans and pasta, season with salt and pepper and bring to the boil for approximately 30 minutes.
• Serve with rye bread or low GI whole-wheat bread and grated parmesan.

Ingredients

• 2 cups dates, pitted
• 3/4 cups almonds
• 1/4 cup peanut butter (no salt, no sugar)
• 1/2 coconut flakes
• 2 tablespoons cocoa powder, unsweetened
• 1/8 teaspoon salt

Directions

• Toss everything into a food processor and process until the mixture starts to go smooth and clump into a ball.
• Turn the mixture into an 8 or 9-inch square dish lined with baking paper. Use your hands to firmly press the mixture into the bottom of the dish. Cover and refrigerate for 30 minutes.
• Remove from fridge and cut into pieces using a sharp knife.
• Enjoy these bars cold or frozen.
• Store in an air-tight container.

Don't forget to include a dish that will satisfy the vegetarians at your Christmas bash. This wonderfully colourful dish can either be served as a vegetarian main meal, or as a generous side salad.  The different colours offer a range of phyto-nutrients; plant nutrients which have specific health benefits such as fighting infection and inflammation. The herbs in the dressing can be varied or use any dark green leaves such as watercress, rocket or spinach.

Serves 2:

Ingredients

• 1 medium sweet potato
• 1 tbsp. mild olive oil
• 2 good handfuls rocket
• 2 good handfuls baby leaf spinach
• 225g cherry tomatoes, halved.
• 1 ripe avocado
• 1 tbsp pumpkin seeds, toasted if you prefer

Dressing

• A handful each of flat-leaf parsley and basil
• 2 tbsp. extra virgin olive oil
• Good pinch of sea salt, or to taste
• Freshly ground black pepper
• Zest of ½ a lemon
• 1 tbsp. lemon juice, or to taste.

Directions

Preheat the oven to 200’C. Cut the unpeeled sweet potato into long, evenly sized wedges, place them on a roasting tin, drizzle with the oil and toss to coat. Roast for 35 minutes,  Meanwhile, very finely chop the parsley and basil (or blitz in a food processor) and mix with the rest of the dressing ingredients. Adjust the seasoning to taste.

Toss the rocket, spinach and tomatoes together and place them in a salad bowl.

Peel, stone and slice the avocado and spread over the mixed leaves. Top with the sweet potato wedges, scatter with the pumpkin seeds then finally spoon the dressing generously over the top.