I sadly don't have a juicer in London, so when I went back home for a couple f weeks I juiced like there was no tomorrow, with my moms juicer. This was actually one of my favourite juices I made because I felt incredibly fresh and energetic afterwards. I was reading an article a few months ago on how some athletes regularly drink beet juice before workouts as this can improve their performance significantly! Bring on the beets!
Beetroot are a good source of betaine, which helps protect cells, proteins and enzymes from environmental stress. They also help purify your blood and liver, fight inflammation and boost your stamina. Lime boosts your immune system and helps fight infections, it stimulates the digestive system and it builds collagen so helps rejuvenate the skin. Apples are full of vitamin C and B - complex which are key in maintaining red blood cells and nervous system healthy - plus it adds some sweetness to the juice! Carrots are a high source in antioxidants (especially beta-carotene which is good for skin). Turmeric is a well known potent anti-inflammatory.
Ingredients (makes one)
I am way to excited about this recipe, because when googling gluten free, plant-based and refined sugar free brownies I could only find sweet potato or black beans based ones, which are by all means delicious, but I always found they never had quite the right classic brownie texture. This recipe was actually kind of an improvisation after doing some other experiments with rice flour and syrup and finding that it works amazing as a binding agent. This way the brownies are soft (but not too mushy) on the inside and a little crunchier on top. You could even add some chocolate pieces or drop if you want to add another layer of goodness!
120gr rice flour
20gr almond meal
3 heaped tablespoons cocao powder
1 tablespoon arrowroot powder
3/4 teaspoon baking powder
1 teaspoon vanilla extract
100gr chopped walnuts or hazelnuts (optional)
200ml oat/almond mylk
100gr melted coconut oil
2 chia eggs (2 tbsp chia, 2 water set aside 10min)
1 tablespoon apple cider vinegar
60ml rice syrup
40ml agave/maple syrup
pinch of salt
Preheat oven to 180°C.
Combine the dry ingredients in a mixing bowl first, then add all wet ingredients. Adjust sweeteners to personal taste but don't replace the rice syrup as it's a strong binding agent.
Once everything is mixed evenly and uniformly, line a square baking tray or grease it with coconut oil before pouring in the mixture.
You can sprinkle some additional nuts on top to add a little crunch and once the oven is at temperature put it in and let it bake for about 30-45min.
When cooked, let it cool for 20 min to allow the brownies to firm up even more and serve.
As it’s now officially the coldest month of the year all I really want to eat is warming bowls of stews, soups and daal’s (and curl up in bed with netflix). I often make extra portions and store them in airtight containers in the fridge for on-the-go lunches or dinner when I get back home late.
I used to do a a different version of the daal, but recently discovered that by cooking them in coconut milk it because so much richer and creamier. I love adding some goats yoghurt on top, but if you are vegan you can replace this with coconut yoghurt. I also love adding sliced avocado to add some freshness as well as sprinkle it with child flakes for some extra spice.
200gr dry green lentils
1 can coconut milk
2 tablespoons tomato puree
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon paprika
salt & pepper
Sides & Toppings
200gr brown rice
2 dollops coconut yoghurt (vegan) or goat’s yoghurt
chilli flakes and sliced avocado to top
Add all of the ingredients into a pot and bring to the boil. As soon it boils, reduce the heat, cover it and leave it to simmer for about 30 minutes stirring every once in a while so they don’t stick to the bottom.
Once your daal is almost done start cooking the rice and place everything together in a bowl, top it with yoghurt, avocado slice and sprinkle with chilli flakes.