Vegan Curry with Turmeric Rice

I created this recipe for my client Lorna McCormack – a plant-based nutritional therapist who is passionate about sharing her knowledge about the overwhelming scientific evidence that supports the health-protecting power of using food as medicine. Click here to see the recipe on Lorna’s website and if you would like to learn more about a wholefood plant based diet by taking the free 5-day email, simply visit www.LornaMcCormack.com

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Smoked Mackerel and Avocado Salad

This is a silly post, because it isn’t really a recipe. I just want to remind and encourage you how grand smoked mackerel is. Besides its flavour and texture which raises the game of any ordinary salad (…. er, anything is better than tinned tuna!), it actually has some health benefits with all those gloriously good-for-you fats. Yes, there is such a thing. Off-hand, I can think of a hundred different ways to use smoked mackerel. Here, I simply threw it on a salad with ingredients I had in the fridge after finishing a client’s job. Grand indeed. 

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Beet-and-Banana Smoothie

Smoothies are the bomb! They contain all the fibre that juices don’t  (unless you use the pulp elsewhere) and they are as refreshing as they are filling. I discovered (somewhat by accident), how great bananas pair with the deep, earthy flavours of beetroot. Give this one a try – the recipe is on my clients’ website – click here to see it and the great work Olly and his team do at Action Reaction Training in London.

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Bacon-wrapped Avocado and Prawn Kebabs

These mini skewers are like someone said, “let’s take all the best keto items and grill them on a skewer!” Bacon? “Yes please!” Prawns? “Yes please!” Avocado? “Oh, stop it, now you are just showing off!” A little finicky to make, but totes worth it in the end. A fun, tasty appetiser at your next braai (BBQ). How much longer until I don’t have to put “BBQ” in brackets anymore? It pains me everytime…

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Smoked Salmon, Avocado and Pine Nuts Salad

Smoked salmon brings back fond memories of when I worked on a cruise ship in Alaska in my early twenties. We pretty much had smoked salmon on tap – it was bliss and it was excellent quality. Working on cruise ships I hear you ask? Don’t for a second think that my job was glamourous – it wasn’t. I had to dress up in giant animal outfits and have my picture taken with guests, like a port mascot. Every day we docked, I was a different animal. In Ketchikan every Wednesday I was a beaver. Thursdays in Juneau, a moose or a polar bear. Every Friday, at the tender port of Sitka, I was a bald eagle. (Saturdays were sea days so I was spared the humiliation of kids trying to knock my giant beaver head off.) Now, I was a popular beaver, so if I had to calculate, there are literally thousands of Americans that have a photograph of themselves with me with a caption that says “I saw a beaver in Alaska!” Sigh … the things we do for cash… and I did it for almost seven months. (Well, that’s not entirely true, in total I did it for two years, but the second contract was in Mexico and I might save that story for my enchilada post.)  *insert feeling sorry for myself emoticon here*
Back to the salad! This has to be one of my top 5 favourite salads to put together. Apart from the delicious, fatty salmon and avocado generously covered in fresh lemon juice, it shows off even more as it’s garnished with toasted pine nuts and shaved Parmesan. That’s just about all my favourite ingredients in one fairly posh salad. Enjoy! (… oh, and do click on the READ MORE, I have uploaded a beaver pic just in case you thought I was kidding!)

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Waldorf Slaw.. of sorts

I realised when looking at the ingredients that I had thrown together, that this fresh crunchy “slaw” reminded me a lot of a Waldorf salad. Interestingly, I have never been a fan of celery or walnuts, but I love apples and cabbage, and I had to use up things that I still had in my fridge from a previous project. Isn’t this how the best dishes are concocted? At first I only wanted cider vinegar and olive oil as the dressing, but Funnyman covered his portion in mayo which became a big, pink mess – which I was thrilled by! Toasting nuts is a great way to enhance flavour – just be sure to sift out the fine crumbs as those burn quickly. I am converted – now I love (toasted) walnuts. And, if you are like me and you still struggle with the idea of raw celery, just dice it up as tiny as humanly possible – in culinary school, we called this small dice brunoise. You could also leave the celery out, but truth be told, the flavour it adds is great.

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Quinoa with Mushrooms and Avocado

I created this recipe for one of my clients, Lorna McCormack – a plant-based nutritional therapist who is passionate about sharing her knowledge about the overwhelming scientific evidence that supports the health-protecting power of using food as medicine. Click here to see the recipe on Lorna’s website and if you would like to learn more about a wholefood plant based diet by taking the free 5-day email, simply visit www.LornaMcCormack.com

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Hearty Sweet Potato and Corn Soup

Something to bookmark for next winter! I created this recipe for my client Lorna McCormack – a plant-based nutritional therapist who is passionate about sharing her knowledge about the overwhelming scientific evidence that supports the health-protecting power of using food as medicine. Click here to see the recipe on Lorna’s website and if you would like to learn more about a wholefood plant based diet by taking the free 5-day email, simply visit www.LornaMcCormack.com

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Grilled Chicken with Balsamic Drizzle

Quinoa is a versatile, high-protein grain to use to if you are missing carbs. Here I have added it to asparagus which are currently in season and grilled chicken breasts – but the wickedly acidic balsamic reduction is what brings it all together. I created this recipe for my fabulous clients here in London, Action Reaction Training – click here to see the recipe and the great work Olly and his team do.

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