With the colder weather here in Australia, I have been cooking up some delicious and nutritious soups. This anti inflammatory soup has become a family favourite and has loads of flavour with all the delicious spices. Turmeric is a powerful anti-inflammatory that will help to heal your gut. Garlic and ginger are powerful immune boosting herbs.
- 1 tbsp extra virgin coconut oil or 2 tsp ghee
- 1 onion, chopped
- 3 cloves crushed garlic
- 2 tsp chopped ginger
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp curry powder (I use an organic one from my local store)
- 1 large cauliflower, roughly chopped
- 2 cups (500ml) vegetable stock (I make my own vege stock paste with herbs and veggies, but if you buy a store bought one, get one with no additives, etc)
- 1 tin (425g) coconut milk (additive free)
Himalayan pink salt, pepper to taste and fresh coriander to serve.
- Melt the oil or ghee in a large saucepan. Add the onion and fry till browned. Add the garlic, ginger, turmeric, cumin and curry powder and stir for 1 minute or until fragrant. Add the cauliflower, vegetable stock and coconut milk. Bring to the boil, reduce the heat and let simmer with a lid on for 30 minutes.
- Remove from the heat, cool slightly and puree with a stick mixer or blender till smooth. Add salt and/or pepper to taste and garnish with coriander.
- My paleo bread recipe is a delicious accompaniment. Enjoy…
Probably out of all the meals during our day, I found that Breakfast was the biggest one I needed to change. I was so used to having a bowl of cereal and a piece of toast with peanut butter, plus a cup of English Breakfast tea with milk and two teaspoons of sugar. I wasn’t sure HOW I could survive without my morning cup of tea.
Well, 23 months later and I HAVE survived without my English Breakfast tea and just replaced it with different herbal teas, that I now LOVE. I also begin each morning with fresh lemon or lime juice squeezed into hot water – this helps to alkaline your body by balancing your PH levels, flush the digestive system and rehydrate your body. I drink this as soon as I get up and normally about 1/2 an hour before I eat anything.
I try and eat different things each day for Breakfast, including –
- Blueberries and raspberries with almonds, pepitas, sunflower seeds, chunky coconut with coconut kefir or coconut yoghurt.
- Paleo Bread with avocado, parsley and lemon juice (see my recipe for this yummy bread).
- Brown rice crackers with almond, brazil and cashew nut spread with avocado and a sprinkle of himalayan sea salt.
- Poached eggs with spinach leaves, parsley, sweet potato, mushrooms and homemade sauerkraut.
- A fresh green juice – (see my juice recipe).
- A smoothie – with frozen bananas, coconut water, spinach leaves, avocado, berries, chia seeds and almonds.
- A cup of homemade bone broth.
- Last night’s leftovers, grilled chicken with salad, salmon with vege’s, paleo sausages with quinoa and veggies, etc.
- Brown rice pancakes – these are delicious with a small bit of maple syrup and berries.
- Chia seed pudding layered with berries, chunky coconut and almonds.
- Homemade nut and seed mix with chunky coconuts, a teaspoon of honey and coconut oil – toasted lightly in the oven. Pour over berries and coconut yoghurt or coconut kefir.
Who says, that breakfast must be cereal and toast. Just because we have been brought up that way, doesn’t mean we have to keep doing it. Try creating something new each week, that you’ll enjoy.
This morning I received an “eye roll or two” from my husband as I ate leftover grilled salmon with veges and rice… but, it was much healthier than his cheese toastie on pumpkin sourdough.
Is there a recipe you would like me to include on my page? Please let me know what interests you.
Love and healing, Jo xoxo
Vegetarian… Gluten Free… Dairy Free… Grain Free…
The perfect alternative to store bought bread. It’s delicious toasted for breakfast or as a snack. I love this with chopped avocado and fresh herbs on top.
- 2 cups almond meal
- 2/3 cup tapioca starch/arrowroot flour
- 2 tbsp flax meal (I sometimes use LSA mix)
- 1 tbsp chia seeds
- 1 tsp bicarb soda
- Pinch himalayan sea salt
- 3 organic eggs
- 1/4 cup coconut milk (canned or homemade)
- 1 tbsp maple syrup
- 1/4 up coconut oil
- 1 tsp apple cider vinegar
- Pre-heat oven to 350 degrees F (180 degrees C) and line a loaf tin with baking paper.
- Combine the dry ingredients in one bowl and whisk the wet ingredients together in another bowl.
- Combine both wet and dry ingredients and pour into loaf tin.
- Place in the oven for 30-40 minutes or until golden brown on top and cooked through.
Take the bread out of the pan and let it cool on a wire rack. Slice it up when cool and pop it in the freezer. This bread becomes even more delicious after freezing. When you want a slice, just pop it in the toaster and it becomes crunchy and flavoursome – then add your favourite topping and enjoy…
- 2 x carrots, end trimmed – high in vitamins A and C, which provide nourishment to the scalp and promotes hair growth.
- 1 x cucumber – the high silicon and sulphur content helps enhance the circulation of blood to the cells and hair follicles.
- 1 x cup spinach leaves – highly enriched with minerals, vitamins, iron, etc, which the body uses to produce oils in the scalp.
- 1/2 small beetroot – beets are extremely cleansing in liquid form and boost the body’s immunity.
- Coriander (to taste) – helps hair growth and fights against hair fall.
- 1 x celery stalk
- 1 x apple (green or red)
- 1/2 lemon – juiced
To enhance the effect and taste of the juice, add the following –
- Kiwi Fruit – high in vitamin E, which helps in improving hair growth and thickness.
- Strawberries – high in vitamin C and stimulates hair growth.