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Beetroot, blackberry, blueberry & mint delight

Additional Information

This smoothie is made with raw beetroot, fresh or frozen blackberrues and blueberries, water and/or almond milk (or plant-milk of choice).  


 

Ingredients

  • 1 cup plant milk (almond, coconut etc) of your choice or water*
  • 1-2  beetroots, washed, peeled, and cut into eigths
  • 1 handful fresh or frozen blackberries
  • 1 cup fresh or frozen blueberries
  • Fresh mint leaves

Directions

  1. Add all ingredients to a blender, and blend for 2-3 minutes or until smooth. This one can be a bit tricky to get moving in your blender, especially if you're using all frozen fruit. If you have a "pulse mode" on your blender, I recommend using that to get it started. Then, blend consistently until smooth. 

ADVICE

If you don't have a powerful blender, we recommend grating the beetroot before blending because it takes a bit of power to cut through it! 

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GREEN GOODNESS BROTH

Additional Information

The luscious leaves — parsley, basil, and tarragon — not only add enticing aroma, fresh flavour and vivid green colour ... But the true power of herbs lies in their wealth of protective polyphenols — plant compounds with potent antioxidant and anti-inflammatory effects.


This recipe will give you 2-4 helpings depending on how hungry you are!

Ingredients

  • 1 tablespoon cold-pressed olive oil or avocado oil
  • 1 large onion finely diced 
  • 2 stalks celery, trimmed and finely diced
  • 8 cloves garlic, roughly minced
  • 4 cups low-salt vegetable broth
  • Generous handful of roughly chopped chives 
  • Handful tightly packed fresh basil leaves
  • Generous handful stemmed flatleaf parsley
  • 1 tablespoon tarragon leaves
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt or pink Himalayan sea salt, plus more to taste
  • 1/2 - 1 teaspoon cayenne pepper

Directions

  1. Add the olive oil, onion, celery, and garlic to a large stockpot or dutch oven. Turn the heat on medium-low and sauté for 5 minutes, or until the veggies are soft and translucent, stirring occasionally.
  2. Add the vegetable broth, and stir to combine.
  3. Increase heat to medium high and bring to a boil. Then, reduce the heat to low, cover, and simmer, for 15 minutes.
  4. Meanwhile, add the chives, parsley, basil, tarragon, apple cider vinegar, sea salt, and cayenne pepper to a high-speed blender. Set aside (do not blend yet).
  5. Place a sieve or fine mesh colander over another large pot. Carefully pour the hot broth over the sieve to separate the vegetable solids from the broth. Reserve the veggies for another use or discard.
  6. Carefully pour the broth into the blender with the herbs.
  7. Blend on high until smooth. The broth should take on a vibrant spring green hue.
  8. You can enjoy the broth as is or, to soften the bite of the herbs, return it to the stockpot and simmer over low heat for just 1 to 2 minutes, or until warmed through and the flavours meld. 
  9. Taste and add more sea salt if desired.
  10. Serve the broth warm in mugs or bowls.
  11. Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.


 

Alternative

If you prefer use chicken broth instead and a few sprigs of fresh thyme would do well in this recipe!

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sensational red pepper, sweet potato & turmeric Soup

Additional Information

 

Himalayan pink salt is lower in iodine than iodised table salts, which may cause health issues for those who do not get enough iodine from other sources. Replacing fine-grain table salt with crystals of pink Himalayan salt may help to reduce sodium intake, but, as with any other salt, it should be enjoyed in moderation.


 

Ingredients

  • 2 tablespoons olive or avocado oil
  • 2 medium onions, chopped
  • 2 roasted red peppers, chopped, liquid reserved
  • 1-2 diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon rock or Himalayan pink salt
  • 1 teaspoon turmeric
  • 3 peeled, cubed sweet potatoes
  • 4 cups vegetable broth
  • 2 tablespoons finely chopped fresh coriander
  • 1 tablespoon lemon juice


 

Directions

  1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft. Add in the red peppers, green chiles, cumin, salt and turmeric. Cook for 1-2 minutes.
  2. Stir in the reserved juice from the roasted red peppers, sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Cook until the potatoes are tender, 10-15 minutes. Stir in the fresh coriander and lemon juice. Let the soup cool slightly.
  3. Place half of the soup into a. Process until smooth, then add back into the soup pot and heat through. Season with additional salt, if needed.


 

Learn More

Sweet potato is a good source of complex carbohydrate, beta-carotene, manganese, vitamin B6 and C as well as dietary fibre. Working together, these nutrients are powerful antioxidants that help to reverse inflammation. 

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SUPER CHICKEN STOCK/BROTH

Additional Information

Chicken bones extracts have been researched by Harvard Medical School scientists; the extract is a source of a protein, gelatine, and perhaps other substances, that stopped the pain and swelling in a group of 60 rheumatoid arthritis patients who had not responded well to conventional anti-inflammatory medicine.


 

 

Ingredients

6-8 chicken wings (or 2-3 legs or chicken neck bones)
8 cups / 2 litres water
1 onion/leek, roughly chopped
3 carrots (big), roughly chopped
5 celery stalks roughly chopped
4 cloves of garlic, unpeeled, cut once
1 inch / 2 cm of ginger, roughly chopped
2 handful of your favourite herbs (parsley/mint/coriander/thyme)
1 tbsp apple cider vinegar
1/2 tsp of sea salt
optional: 3 bay leaves, whole


 

Directions

1.  Add all ingredients in one pot and slowly cook for 4.5 hours or overnight. 

2.Take out the bones and meat. (You can use the meat with fresh veggies, 1 cup of the broth and water to make your own chicken soup.)

3. Pass the stock through a sieve. And there you have it! Your own health-boosting chicken broth!


Store + Use

Keep the excess broth up to 4 days in the fridge and up to 3 weeks in the freezer.


So Versatile

 

When using chicken broth in recipes, make sure to skim off the fat layer and discard. 


You can use the chicken broth for: cooking vegetables (in a small layer of broth) / preparing stews or soups / making salad dressings (for your salads-in-a-jar) / DIY stock cubes (pour broth into ice cube tray and freeze) / enjoy anytime as a hot healthy drink.