I have been getting lots of you ask me about whether or not I drink green juices throughout the autumn/winter, and if so, please would I share some recipes.... so here is my answer..
Typically, my body feels like it really wants WARM foods and liquids when it gets colder outside. It takes energy for our body to warm up food/liquid- and usually during this time of year we need all the energy we can get!
My go to foods this time of year are soups and stews, and I am more than happy to share seem delicious recipes with you.... occasionally, if I feel like I am not getting enough greens and other veggies in my diet,or if I need and EXTRA BOOST I will go for a juice/smoothie, but generally I opt for warmer liquids in the colder months.
Here are a couple of my favourite recipes, I would love to hear yours, and please let me know how you get on if you decide to experiment with the following!!!!
Immune Boosting Butternut Squash soup
- 1 large Butternut squash, diced into cubes (I leave the skin on) you could also add sweet potatoes!
- 4-6 cloves of garlic
- 2 onions chopped into quarters
- Place all in an oven tray, drizzle you favourite oil on top (coconut/rapeseed/olive) and sprinkle with Himalayan pink salt, pepper and your favourite herbs (rosemary, thyme, oregano work well)- Place in the oven at 180deg for 30 mins
- Remove from oven and place in a saucepan, cover with stock (you can use your own bone broth for extra goodness)
- add 1 cup of red lentils, 1/2 inch of grated ginger and 1.4 inch grated turmeric, simmer for 15 mins or until lentils are cooked through
- Blend in vitamix or with a hand blender-
- serve with a swirl of pesto, some pumpkin seeds and a slice of sourdough bread! (you could even add a scoop of your favourite protein powder)
My 3 Top Immune Boosting Juices
All recipes made with. Nutribullet, but you can amend if you're using a bigger machine!
- Carrot and Orange and Ginger
1 Carrot, 1 peeled orange and 1/4 inch ginger, cover with water/coconut water - blend
- Beetroot, Carrot, Ginger, Turmeric and Coconut oil
1/2 beetroot, 1 carrot, 1/4 inch ginger and 1/8 inch turmeric, 1 teaspoon coconut oil, cover with water/coconut water- blend
- Spinach, Kale and Apple and Coconut oil
1/2 handfull spinach, 1/2 handful kale, 1 apple, 1 teaspoon coconut oil, cover with water/coconut water - blend
Spinach & sweet potato stew
- 3 sweet potatoes cut into chunks, skins on
- 190g spinach
- 1 tbsp coconut oil
- 500ml stock (I use bone broth)
- 2 onions chopped
- 1 red chilli, chopped
- 1 tsp paprika
- thumb-sized piece ginger grated
- 400g can tomatoes
- You can add chicken if you like- I often use the chicken left over from my weekly roast chicken, or the chicken that has fallen off of the bone whilst making bone broth!
- Place sweet potato in a saucepan, cover with water and boil for 10 mins.
- Put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
- Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time.
- Return empty saucepan to the heat, add the coconut oil, followed by the sauce. Fry the sauce for about 5 mins until thickened, you can add cooked chicken here if using. Add stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
- Season with black pepper and pink Himalayan crystal salt, add the sweet potato. Simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew.
- Scatter the pumpkin seeds and serve with warm naan bread on the side.
How delicious!!!! I am getting hungry just writing about these yummy things!!!!
Which one are you going to try first?
Here is to a fit, strong and healthy autumn, I am so happy to be doing this together!!!!!!
Lots of love, Rachael x