Sweet potato & turmeric curry

Some days only a warming bowl of curry will do the trick in filling you up.
The good news is this recipe is pretty amazing but takes next to no effort. It is one I regularly rely on for those evenings when there is nothing in the fridge and cooking seems like a hassle.

Ingredients:
1” piece of ginger roughly chopped
2x sticks of lemongrass, outer leaves removed and thinly sliced
1 onion, roughly chopped
1 clove of garlic, sliced
1 red chilli, sliced
juice of 1 lime
1 tsp turmeric
400ml (1 can) coconut milk
800g cubed sweet potato
3x cardamom pods
2x pinches of sea salt
black pepper to season
fresh coriander to serve (optional)

Method:
Blend all of the ingredients apart from the coconut milk, cardamom and sweet potato to puree in a blender, food processor or smoothie maker, adding some water if required.
Cook the puree on a medium/low heat for 10 minutes; pour in the coconut milk, add the cubed sweet potato & cardamom and cook on a low heat with a lid on for 30 minutes or until the sweet potato is cooked, remove the lid for the last 5 minutes to thicken.
Garnish with fresh coriander before serving. 

Probiotic cashew mayo - plus a chicken & quinoa salad

Inspired by a recent trip to Planet Organic, this probiotic cashew mayo is nothing short of being a genius condiment.
It adds the kind of creamy and mildly acidic flavour that complements a wide variety of dishes very well.
Whilst it may sound out of the ordinary, blending cashews into a mayo foregoes the need for the addition of preservatives and added chemicals that commercial mayos are loaded with. 
It's a pretty easy to make and doesn't need to be constantly kept in the fridge, alas it's a perfectly transportable lunch ingredient.
The addition of raw apple cider vinegar means this cashew mayo comes with the added benefit of being "probiotic".
Probiotics are simply live bacteria and yeasts that are good for health, in particular, they boost the digestive system.
Raw fermented products such as apple cider vinegar, yoghurts, sauerkraut and now this mayo are good sources.

Ingredients for the probiotic cashew mayo
100g cashews, soaked in water for a couple of hours or overnight
125ml water
50ml extra virgin olive oil
1 tbsp raw apple cider vinegar
1 tsp wholegrain mustard
1/4 tsp sea salt
Freshly ground black pepper to season

Method:
Drain the cashews. 
Put all of the ingredients in a blender and blend until completely smooth.
Check the taste and season with more sea salt and freshly ground black pepper if required.

 
 

Chicken and quinoa salad
To make the salad, shred 1 poached chicken breast.
Put the chicken on a plate with a mix of greens such as sliced sugar snap peas, blanched asparagus and rocket.
Add 120g of cooked quinoa and drizzle liberally with the cashew mayo.

Chocolate and mint smoothie bowl

This luscious chocolate and mint smoothie bowl is the kind of breakfast that could easily pass as dessert.
It's truly satisfying yet full of only good for you ingredients. Top it with seeds, nuts and berries and it'll set you up for a day of taking over the world*.

*I can't guarantee you'll succeed in your quest for world leadership but this smoothie bowl is nourishing. Cocoa contains theobromine which is a mild stimulant, similar to caffeine. Theobromine has been known to create a feel good effect. You are welcome.

Ingredients (serves 1):
1 medium, ripe avocado
12 mint leaves
400ml unsweetened almond milk
6 Medjool dates
3 tablespoons of raw cacao or unsweetened cocoa powder (I used Green & Blacks)
a small pinch of sea salt

Method:
Pop all of the ingredients in a blender and blend until smooth.