Chocolate Orange Smoothie

There's no denying that this smoothie isn't much to look at but promise me that you won't let that put you off as it tastes incredible! It has a thick and creamy texture (thanks to the avocado- which I promise you can't taste) that creates an indulgent drink, along with the classic combination of a rich chocolatey flavour and fresh juicy orange. I decided to sweeten the smoothie using dates rather than syrup to increase the iron and fibre content. What's more, the vitamin C from the orange will aid in the absorption of iron from the dates, spinach and cacao so it's a really healthy option as well as being delicious. I love drinking this when I want a quick breakfast, as a sweet snack or even dessert!

Three great health benefits: good source of fibre, boosts immunity, rich in antioxidants 

Makes 1 glass
Enjoy immediately

Ingredients:
3/4 cup almond milk
1 orange, peeled
2 medjool dates, pitted
1 handful frozen spinach
1/2 frozen baby avocado
1 tbsp raw cacao powder
Sprinkle of cacao nibs to decorate (optional)

Method:
1) With the exception of the cacao nibs (if using), place all of the ingredients in a blender and blend until smooth. Pour into a glass and decorate with a sprinkling of cacao nibs. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Festive Maple Roasted Brussels Sprouts with Chestnuts & Pomegranate

I always say it at this time of year- sprouts have a bad reputation but it's completely undeserved because so long as you don't overcook them (how many people have endured boiled-beyond-recognition Brussels?!), you'll realise how tasty they are! I actually enjoy them so much now that I look forward to eating them at this time of year! In this dish, the sprouts are roasted with maple syrup to balance out the slight bitterness. Chestnuts add further sweetness and a nutty taste whilst pomegranate brings a fresh zestiness to the dish. The flavours work so well together! What's more, it looks impressive to serve thanks to the festive colours and pomegranate seeds adding a jewel-like quality.

Three great health benefits: beneficial for bone health, good source of fibre, good source of antioxidants

Serves 2
Enjoy immediately

Ingredients:
300g Brussels sprouts, washed thoroughly, with the bases removed and each sprout sliced in half
50g cooked and peeled chestnuts, roughly chopped
125g pomegranate seeds
1 tbsp olive oil
1 tbsp & 1 tsp maple syrup
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the sprouts in a roasting tin and drizzle with the olive oil and maple syrup, ensuring that all of the sprouts are evenly coated. Season with salt and pepper.
3) Roast the sprouts for 25 minutes, turning halfway through the cooking time. When there are just a few minutes remaining, add the chestnuts and finish roasting.
4) Remove from the oven and drizzle with the 1 tsp of maple syrup. Sprinkle with the pomegranate and serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Curried Parsnip Dip

Every year, I host a "ho ho ho down" Christmas get together with my friends. It's the perfect opportunity to exchange cards and gifts but most importantly catch up over drinks and to the essential background of Mariah, Wham, Band Aid, The Pogues, Boney M, Slade and Wizzard to name just a few! Inevitably (the South American in me just lives to feed people!), this is accompanied by some festive nibbles with mince pies featuring annually and the savoury option in rotation. This year, I'll be serving this Curried Parsnip Dip which perfectly balances the sweet root vegetable with a spice flavour, without being overwhelming. It's an unusual, festive alternative to hummus which I really hope you'll try.

Three great health benefits: rich source of calcium, beneficial for heart health, boosts immunity.

Makes 1 bowl

Ingredients:
375g parsnips, peeled and chopped
2 tsp curry powder
1 tbsp coconut oil, melted
1 tbsp tahini
3 tbsp olive oil
3/4 cups water
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the parsnips in a roasting tin. Sprinkle with the curry powder and drizzle with the coconut oil, ensuring each piece is evenly coated. Roast for 25-30 minutes until softened. Set aside to cool.
3) Place the parsnips and remaining ingredients in a food processor and whizz until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Carrot and Chestnut Soup

This warming soup combines classic festive flavours and is so lovely at this time of year. If you're looking for a crowd pleasing Christmas starter then this might just be the soup for you- simply jazz it up with a decoration such as sage leaves or star shaped gluten free bread croutons on top. It can be made in advance, freezes well and can be easily doubled (or more) to cater for a group.

Three great health benefits: boosts immunity, good source of fibre, beneficial for eye health

Serves 3

Ingredients:
500g carrots, roughly chopped into bitesized pieces
2 tbsp olive oil
Sea salt and black pepper
1 onion, finely chopped
4 sage leaves, roughly chopped
180g cooked chestnuts
1 litre vegetable stock

Method:
1) Preheat oven to 180 degrees C.
2) Place the carrots in a roasting tin, season with salt & pepper and drizzle with 1 tbsp of the olive oil, ensuring all of the pieces are evenly coated. Roast for 20 minutes. (You can do this step in advance, if desired).
3) Heat 1 tbsp of the olive oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes, until softened.
4) Add the sage leaves and lightly fry for a further minute, before adding the roasted carrot (including any remaining oil from the roasting tin), chestnuts and vegetable stock.
5) Simmer for 15-20 minutes, stirring occasionally.
6) Transfer to a blender and blend until smooth. Reheat to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Chocolate Orange Brownies

I made these chocolate orange brownies for the recent Christmas NamasTEA event and they proved really popular. I always associate the classic combination of chocolate and orange with Christmas thanks to the tradition of previously receiving a Terry's Chocolate Orange in my Christmas stocking. Nowadays, I'm all about the healthy alternatives and these brownies fit the guilt-free bill perfectly. I highly recommend including the frosting, which first featured in my recipe for Fudgey Sweet Potato Chocolate Cake with Creamy Avocado Frosting (recipe here). It is rich and creamy and perfectly complements the chocolate cake base- no-one at the NamasTEA event could believe the secret ingredient of avocado!

Three great health benefits: boosts mood, beneficial for heart health, promotes healthy skin 

Makes 16 brownies

Ingredients:
1 & 1/2 cups buckwheat flour
1/2 cup cacao powder
Pinch sea salt
1 & 1/3 cup smooth almond butter
3/4 cup maple syrup
Juice of 4 oranges
Zest of 2 oranges
Coconut oil, for greasing the tin

For the frosting:
8 medjool dates, pitted and soaked for 15 minutes in boiling water (then drained)
1 large ripe avocado or 3 ripe baby avocado, peeled and with the stone removed
1/2 cup raw cacao powder
1/4 cup maple syrup
Zest of an orange, to decorate

Method:
1) Preheat oven to 180 degrees C. Grease an 8 inch square cake tin with coconut oil.
2) In a mixing bowl, combine the buckwheat flour, salt and cacao powder.
3) Next, add the wet ingredients (almond butter, maple syrup, orange juice and zest) and stir, ensuring the mixture is thoroughly combined.
4) Pour the mixture into the prepared tin and smooth the top so that it is evenly distributed. Bake for 30 minutes until the brownie is set in the middle and a knife inserted into the centre comes out clean. Set aside to cool.
5) Meanwhile, make the frosting by whizzing together the dates, avocado, cacao powder and maple syrup until smooth and creamy and the avocado is completely blended in. Top the brownie with the frosting and decorate with the grated zest of an orange. Slice into individual portions.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Raw Gingerbread Cookies

Pretty much as soon as I started Halo Eats, I knew that I wanted to create a raw gingerbread cookie recipe for Christmas. I made these for the recent Christmas NamasTEA event and they proved really popular. I may have eaten an embarrassing amount of the mixture whilst making them too! My other half even claimed them to be his favourite treat which I've made so far- high praise indeed!
I'm so pleased with how this recipe turned out and really hope you'll give it a try. These cookies taste insanely good and are perfectly Christmassy thanks to the rich and warming combination of spices. If you don't want to roll out the dough and aren't fussed about the festive shapes, these also work well as a flavourful energy ball.

Three great health benefits: beneficial for brain health, promotes healthy skin, good source of fibre 

Makes 28 cookies
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
1 cup gluten free oats
1/2 cup almonds
1/2 cup walnuts
1 & 1/2 tbsp ground cinnamon
2 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp ground cloves
Pinch sea salt
1 cup medjool dates, pitted
2 tbsp molasses
3 tbsp maple syrup
A little buckwheat flour, for dusting


Method:
1) Place the oats, almonds and walnuts into a food processor and whizz until the mixture resembles a course flour.
2) Add the spices (cinnamon, ginger, nutmeg and cloves) together with the salt to the food processor and whizz to combine.
3) Next, add the dates, molasses and maple syrup to the dry ingredients in the food processor and whizz until the mixture comes together in a sticky ball.
4) Lightly flour a clean, dry surface and a rolling pin using a little buckwheat flour. Form the gingerbread mixture into two balls and roll out to a few millimetres thick.
5) Cut into desired shapes using cookie cutters and place on a lined baking tray. Refrigerate for at least an hour or overnight to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Almond, Blueberry & Banana Cake

This dense and sweet cake has a creamy, nutty and banana flavour that's balanced by plump juicy blueberries, which add a jam like quality. It's the perfect tea cake and what's more, it's so simple to make.

Three great health benefits: promotes healthy skin, good source of antioxidants, beneficial for heart health

Makes 1 cake

Ingredients: 

2 ripe bananas

1 cup smooth almond butter

2/3 cup maple syrup

1 & 1/4 cups brown rice flour

1 tsp vanilla extract

1 & 1/2 cups fresh blueberries

Method:

1) Preheat oven to 180 degrees C. Grease a 20cm (8 inch) round cake tin with a little coconut oil.

2) Mash the bananas in a mixing bowl. Add the almond butter, maple syrup, brown rice flour and vanilla extract and stir to thoroughly combine.

3) Pour the mixture into the prepared cake tin and smooth the top. Top with the blueberries, pressing them in slightly. 

4) Bake for 50 minutes to 1 hour. Allow to cool in the tin.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Healthy "Nutella" Brownies

I suspect that it'll come as little surprise to know that these healthy "Nutella" brownies are one of my most popular and most requested recipes. They're almost embarrassingly easy to make but taste wonderfully indulgent and are the perfect comforting treat.

Three great health benefits: boosts mood, beneficial for heart health, promotes healthy skin 

Makes 16 squares
Store in an airtight container

Ingredients:
200g hazelnuts
75g buckwheat flour
170g hazelnut butter
175ml maple syrup
5 tbsp raw cacao powder
Pinch of sea salt
Coconut oil, for greasing the tin

Method:
1) Preheat oven to 180 degrees C.
2) Grease an 8 inch square cake tin with a little coconut oil.
3) Whizz the hazelnuts in a food processor until a flour-like consistency is formed. Pour into a large mixing bowl.
4) Add the buckwheat flour, hazelnut butter, maple syrup, cacao powder and salt to the mixing bowl and stir well to combine.
5) Pour into the cake tin and smooth down the top using a spatula. Bake for 20 minutes. Allow to cool in the tin before removing and cutting into squares.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Spicy Aubergine and Lentil Pasta

I received such positive feedback about my Lentil Bolognese recipe (click here to view), even from meat eaters, that it inspired me to create another lentil based pasta sauce. The affordable pulse sits alongside "meaty" aubergine in this spicy pasta sauce which is hearty, comforting and satisfying- the perfect warming dish for chilly nights! The aubergine can be roasted in advance to save time, or the entire sauce can be prepared ahead and reheated as the flavours will simply become more developed.

Three great health benefits: good source of fibre, boosts immunity, beneficial for digestive health

Serves 3

Ingredients:
2 aubergines
2-3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, chopped (de-seed if you want to reduce the spiciness)
1 tbsp tomato puree
1 tsp apple cider vinegar
1 x 400g tin green lentils, drained
1 x 400g tin chopped tomatoes
Sea salt and black pepper, to taste

Method:
1) Preheat oven to 180 degrees C.
2) Chop the aubergines into small dice and place in a roasting dish, coating evenly with 1-2 tbsp of the olive oil. Roast for 20 minutes.
3) In a large saucepan on a medium hob, heat 1 tbsp olive oil. Add the onion and cook, stirring constantly, until softened.
4) Add the garlic and chilli to the onion and heat for a couple of minutes, stirring constantly.
5) Next, add the aubergine followed by the tomato puree and apple cider vinegar, and then the lentils and chopped tomatoes.
6) Slosh approximately 200ml water in the tins to remove any remaining lentils or tomatoes and add this to the pan. Season with salt and pepper.
7) Reduce the heat and simmer for 20 minutes. Serve with pasta (I like brown rice pasta) or courgetti.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Peanut Butter Chocolate Chip Oat Bars

There's no denying that these bars are an indulgent treat but I like to make them every now and then as they're a handy, high energy snack which is perfect for workout (or simply busy!) days. What's more, they're quick and easy to prepare too.

Three great health benefits: boosts mood, energy boosting, promotes healthy skin

Makes 16 bars
Keep refrigerated

Ingredients:
For the bars:
4 cups gluten free oats
1 & 1/3 cups smooth peanut butter
1/2 cup maple syrup
Generous 1/4 cup coconut oil (liquid)
1/3 cup cacao nibs

For the chocolate drizzle:
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup cacao powder

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) Whizz all of the ingredients, with the exception of the cacao nibs, in a food processor to combine.
3) Stir in the cacao nibs.
4) Press the oaty mixture into the prepared cake tin and refrigerate for a couple of hours or overnight to set.
5) To make the chocolate topping, warm together the coconut oil, maple syrup and cacao powder in a small saucepan over a low medium heat on the hob. Set aside to thicken slightly before drizzling over the oaty mixture. Refrigerate to set before cutting into bars.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Simple Matcha Latte

I believe that this is the first hot drink recipe which I've shared on Halo Eats but it's fitting that it's for this Simple Matcha Latte, as I can't get enough of this warming drink lately! As the name suggests, it's easy to make yet tastes wonderfully creamy and indulgent with a distinctive matcha flavour that's strangely addictive!

Three great health benefits: boosts mood, helps support the body's detoxification process, rich in antioxidants 

Serves 1

Enjoy immediately

Ingredients: 

3/4 mug or cup coconut milk (the drinking kind)

1 tsp matcha powder

2 tbsp boiling water

Method: 

1) Select your mug or cup of choice and measure out sufficient coconut milk to fill just over 3/4 full. Pour into a small saucepan and warm over a medium low heat on the hob.

2) Meanwhile, place the matcha powder into the mug or cup and add the boiling water. Whisk together to thoroughly dissolve the powder.

3) Pour over the coconut milk and whisk to combine. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Spicy Roasted Chickpeas

"Channa" has been a savoury snacking option in my house for as long as I can remember thanks to my mother's South American heritage. This healthy snack has a spicy kick to it and makes for a guilt-free alternative to bombay mix and a change from nuts, if they're your go-to snacking option.

Three great health benefits: beneficial for heart health, good source of fibre, good source of plant-based protein

Makes 1 small jar

Ingredients:

1 x 400g tin chickpeas, drained

3/4 tsp cumin

3/4 tsp ground coriander

3/4 tsp hot chilli powder

1/2 tsp garlic powder

1 & 1/2 tsp extra virgin olive oil

Salt & pepper

Method: 

1) Preheat oven to 200 degrees C.

2) Pat the chickpeas dry using paper towels (you can even do this step the night before to really ensure that the chickpeas are dry). 

3) Place the chickpeas in a bowl, along with the spices, olive oil and salt & pepper. Mix together then pour onto a baking tray, making sure that the chickpeas are spread out in a single layer

4) Roast in the oven for 25-30 minutes, rotating the chickpeas halfway through the cooking time.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Beetroot Hummus

Just look at that gorgeous pink colour! Regular readers will know that I adore hummus and tend to make a big batch each weekend, switching up the flavours to keep things interesting, so that I have it on hand for snacks, sandwiches and nourish bowls during the week. Beetroot Hummus may sound a bit strange if you haven't previously tried it but trust me on this one, the flavour is delicious and the colour makes for a real talking point. I have made this a number of times for guests and most recently took a bowl to a girly night at a friend's house (yes, I'm that cliche who brings the healthy snacks!) where it was swiftly devoured! 

Three great health benefits: helps support the body's detoxification process, boosts immunity, good source of fibre

Makes 1 bowl
Keeps for approx 1 week refrigerated in an airtight container

Ingredients: 
1 beetroot, peeled and roughly chopped (mine weighed 125g)
1 x 400g can chickpeas, drained and rinsed
Juice of 1 lemon
1 clove garlic, peeled
90ml extra virgin olive oil
2 tbsp water
1 tbsp tahini
1 tsp ground cumin
Sea salt and black pepper

Method: 
1) Whizz all of the ingredients together in a food processor until smooth and creamy. 

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Orange and Baobab Mousse

My friend and personal trainer, Alice, loves this dessert so much that she asked me to prepare it for a fitness retreat which she was hosting. If you're not familiar with baobab, it's worth acquainting yourself as it's a super fruit rich in vitamin C & with a pleasant citrus flavour, it's a beneficial addition to help boost immunity. I ummed and ahhed about whether to call this a mousse or parfait but the truth is, it doesn't matter what the name is- all you need to know is that it's the perfect balance of creamy and citrus indulgence.

Three great health benefits: boosts immunity, good source of antioxidants, beneficial for bone health

Serves 3

Ingredients:
1 cup cashews, soaked overnight and then drained & rinsed
1/3 cup cashew milk
1/3 cup juice freshly squeezed from oranges
2 tbsp maple syrup
1 tsp baobab powder
1 tsp orange zest
Few sprigs of redcurrants, to decorate (optional)

Method:
1) Place all of the ingredients, with the exception of the redcurrants, into a food processor and whizz together until smooth and creamy.
2) Divide the mixture evenly between three ramekins or glasses. Refrigerate overnight to set (or freeze, removing 10 minutes before serving). Decorate with redcurrants, blueberries or orange zest to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Immunity Boosting Smoothie (Banana Free)

This creamy smoothie is the perfect drink when you're feeling under the weather or a bit run down as it's packed with immunity boosting goodness. The smoothie has a rich, creamy texture which makes it really indulgent to drink and the spices add a warming flavour. What's more, it's the most beautiful yellow colour that's bound to put a smile on your face!

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory

Makes 1 large glass
Enjoy immediately

Ingredients:
Flesh of 1 mango
1 orange, peeled, with the pith and any seeds removed
3/4 inch piece of ginger, peeled and finely chopped
1/2 tsp ground turmeric
250ml cashew milk

Method:
1) Place all of the ingredients in a blender and blend together until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Matcha and Almond Bliss Balls

So many of you raved about my Almond and Matcha Cookies (recipe here) that I was inspired to create more recipes using the pure green tea powder. I liked the flavour combination of almond with matcha so paired the two again in this recipe, which is even quicker and more simple than the cookies (which themselves are so easy to make!) thanks to it being no-bake/ raw.

Three great health benefits: energy boosting, promotes healthy skin, good source of fibre

Makes 8
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
125g almonds
250g medjool dates, pitted
1 tbsp coconut oil (liquid)
2 tsp matcha powder

Method:
1) Whizz the almonds in a food processor until finely chopped. Add the dates, coconut oil and matcha powder and whizz until the mixture sticks together.
2) Form into balls. Refrigerate for 1 hour to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Butternut Squash Buckwheat Risotto with Crispy Sage

This tastes truly incredible and is the perfect autumnal dinner for chilly nights. The flavours work so well together- nutty buckwheat, sweet butternut squash and crispy sage leaves. It's also easy to make and is perfect for a midweek dinner that doesn't require too much effort yet tastes sublime. It's earthy, comforting and wholesome. I can't get enough of this recipe at the moment so I really hope that you'll try it.

Three great health benefits: beneficial for heart health, good source of fibre, boosts immunity

Serves 1-2
Enjoy immediately

Ingredients:
400g butternut squash, peeled and chopped into bitesized pieces
2 & 1/2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
125g buckwheat, rinsed
500ml vegetable stock
5 fresh sage leaves
Black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the butternut squash on a baking tray and drizzle with 1 tbsp of the olive oil, ensuring each piece of squash is evenly coated. Roast for 20 minutes.
3) Meanwhile, heat 1 tbsp olive oil in a large pan over a medium temperature on the hob. Add the onion and lightly fry (stirring constantly) for a few minutes, until softened.
4) Add the garlic to the onion and fry, stirring constantly, for a minute and then add the buckwheat. Stir.
5) Add the vegetable stock, a little at a time, stirring after each addition and waiting until the liquid is absorbed before adding the next small amount. Continue until half of the stock is used up.
6) Pour the remaining stock into the pan and stir. Simmer for 10 minutes, stirring regularly.
7) When the squash is cooked, place it into a bowl and roughly mash. Set aside.
8) Heat 1/2 tbsp olive oil in a small fry pan over a medium temperature on the hob. Add the sage leaves and lightly fry for a couple of minutes, until crispy. Be sure to keep an eye on them so that they don't burn. Set aside.
9) When most of the liquid has been absorbed into the buckwheat and it has an "al dente" texture but isn't crunchy (or soggy!), stir the squash into the risotto. Season to taste with freshly ground black pepper and serve immediately, topped with the crispy sage leaves.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Lentil Bolognese

I've tried many guises of lentil bolognese with limited success- that is, until I finally cracked it with this recipe, which has become somewhat of a mainstay within my repertoire. It's quick, easy and affordable to make and I promise that even carnivores won't miss the meat. There's something comforting and familiar about the rich tomato flavour and unctuous sauce that's so delicious and it's quickly become one of my favourite recipes. Top tip- I recommend making this the day before you intend to enjoy it so that the flavours really infuse.

Three great health benefits: beneficial for heart health, good source of fibre, good source of antioxidants

Serves 4
Keeps well in the refrigerator for a couple of days; freezes well

Ingredients:
2 tbsp olive oil
1 onion, chopped
1 stick celery, finely chopped
2 cloves garlic, crushed
250g mushrooms, sliced (I used closed cup variety)
1 carrot, grated
4 tbsp tomato puree
1 & 1/2 tsp dried Italian herbs
1/2 cup sun-dried tomatoes, drained of oil and chopped
1 x 400g tin green lentils, drained
1 x 400g tin chopped tomatoes
Sea salt and black pepper

Method:
1) Heat the oil in a large saucepan over a medium heat on the hob. Add the onion followed by the celery and garlic and cook until softened, stirring constantly.
2) Add the mushrooms and cook until softened. Add the carrot, stirring regularly.
3) Next add the tomato puree and herbs, followed by the sun-dried tomatoes, stirring to combine.
4) Add the lentils and chopped tomatoes and stir. Half fill (approx 200ml) the empty tomato tin with water, swirl it around and pour into the saucepan. Season with the salt and pepper. Stir to combine.
5) Reduce the heat and simmer for 25 minutes. Serve with courgetti or brown rice pasta.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

A Satisfying Salad

If I've said it once, I've said it a thousand times... this way of eating really isn't about deprivation or "rabbit food". Whilst today's recipe is clearly a salad, hopefully you'll agree that it's anything but boring. It features some of my all-time favourite ingredients and is just so delicious! What's more, it really packs in the fruit and vegetable portions and thanks to the high fibre content, is wonderfully satisfying.

Three great health benefits: boosts immunity, beneficial for eye health, promotes healthy skin 

Serves 1-2

Ingredients:
2 handfuls rocket
1 small courgette, grated
1 avocado, chopped into cubes
1/2 cup grilled artichoke (from a jar packed in olive oil, drained)
1/4 cup sundried tomatoes (from a jar packed in olive oil, drained), chopped
1/4 cup black olives, pitted
1 & 1/2 tbsp pumpkin seeds
Drizzle of good quality extra virgin olive oil and balsamic vinegar

Method:
1) Mix together the rocket and courgette and place in a serving bowl.
2) Top with the avocado, artichoke, sundried tomatoes and olives. Sprinkle with the pumpkin seeds and drizzle with the oil and vinegar. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Energy Boosting Peanut Butter, Banana and Chocolate Smoothie

Ok, so this may not be the most ground breaking recipe but peanut butter, banana and chocolate make for a classic flavour combination for a reason- they work so well together! This smoothie is so creamy and indulgent that it's reminiscent of dessert. It's quick and easy to throw together, with just four ingredients. What's more, it helps to boost energy levels and most importantly, it's seriously so good!

Three great health benefits: boosts mood, beneficial for heart health, good source of fibre

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana, equivalent to 1/2 cup (always peel & chop your banana before freezing!)
1 cup almond milk
1 tbsp smooth peanut butter
1 tbsp raw cacao powder

Method:
1) Place all of the ingredients in a blender and blend together until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Chia and Coconut Porridge

This coconut flavoured porridge is so creamy and delicious, with a light, fluffy texture. It's perfectly complemented with crunchy almonds and fresh, juicy strawberries. It's such a wonderful way to start the day!

Three great health benefits: beneficial for heart health, good source of fibre, good source of calcium

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup coconut milk
1 tbsp coconut oil
1 tbsp chia seeds
2 tbsp almonds, crushed
3 strawberries, chopped
kiwi fruit stars (optional)

Method:
1) Combine the oats, coconut milk and coconut oil in a small saucepan over a medium heat on the hob and cook, stirring regularly, until the mixture starts to thicken, approximately 8 minutes.
2) Stir in the chia seeds and cook for another minute or so, until the mixture is thickened and most of the liquid is absorbed.
3) Pour the porridge into a bowl and top with the almonds, strawberries and kiwi (if using). Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats  

Apple and Blackberry Crumble Muffins

These muffins combine the comforting, classic autumn dessert flavours of apple & blackberry crumble. They can be eaten hot or cold and because they contain healthy ingredients, can even be enjoyed as a grab & go breakfast option.

Three great health benefits: beneficial for heart health, good source of fibre, anti-inflammatory

Makes 12
Store in an airtight container

Ingredients:
For the muffins:
300g buckwheat flour
1 tsp gluten free baking powder
150g coconut sugar
3 apples, peeled and grated (I used Braeburn)
325g blackberries (fresh or frozen)
300ml almond milk
2 tsp ground cinnamon
Pinch of sea salt

For the crumble topping:
25g gluten free oats
25g pecan nuts, chopped
25g coconut sugar

Method:
1) Preheat oven to 180 degrees C.
2) Line the cups of a 12 cup muffin pan with paper muffin cases.
3) In a large mixing bowl, combine all of the muffin ingredients.
4) In a medium mixing bowl, combine the oats, pecans and coconut sugar to make a crumble.
5) Pour the muffin "batter" into the muffin tin, ensuring each cup is filled with an equal amount of the mixture. Spoon the crumble mixture on top of each cup of muffin batter, again ensuring that each receives an equal amount.
6) Bake for 35 minutes until cooked through.

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Cookie Dough Overnight Oats

It's one of the great truths of life that raw cookie dough tastes infinitely better than cooked cookies. That's not to say there's anything wrong with cookies- quite the opposite! Cookie dough is, however, next level. There's something comforting and nostalgic about it. As I'm not a morning person (to say the least), I need all the encouragement I can get when it comes to early starts and these Cookie Dough Overnight Oats provide the perfect motivation. Not only do they taste incredible, capturing that classic cookie dough flavour, they also are quick and easy to make- so even if you're not an early bird, there's no excuse to skip breakfast.

Three great health benefits: beneficial for heart health, good source of fibre, anti-inflammatory

Serves 1

Ingredients:
1/2 cup gluten free oats
1 cup unsweetened almond milk
1/2 tsp vanilla extract
2 tbsp smooth cashew butter
2 tbsp cacao nibs
2 tsp maple syrup

Method:
1) Place the oats, almond milk and vanilla in a jar. Replace the lid and shake to combine the contents. Refrigerate overnight.
2) In the morning, remove from the fridge and stir. Add cashew butter, maple syrup and cacao nibs and stir well to combine.

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Moroccan Chickpea, Carrot and Butternut Squash Stew

This Moroccan inspired stew makes the most of in season butternut squash in a hearty, flavourful and warming dish which is packed full of goodness and perfect for this time of year. The flavour comes from Ras El Hanout, a North African spice blend, which works so well with the squash, carrots and chickpeas. As tends to be the case with this sort of dish, it tastes even better the following day once the flavours have had a chance to infuse and furthermore, it's well suited to batch cooking. It's lovely to serve as an informal dinner with friends, with an extra drizzle of good quality olive oil and some quinoa or flatbreads.

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Serves 4

Ingredients:
400g butternut squash, chopped into bitesized cubes (peeled)
2 carrots (200g), chopped into bitesized circles
3 tbsp olive oil
1 red onion, sliced
2 cloves garlic, crushed
1 & 1/2 tsp ras el hanout
1 tbsp tomato puree
1 x 400g can chickpeas, drained
1 x 400g can chopped tomatoes
500ml vegetable stock
3 handfuls spinach (80g)
Sea salt and black pepper

Method:
1) Preheat the oven to 180 degrees C.
2) Place the butternut squash and carrots in a roasting tin. Drizzle with 2 tbsp of the olive oil and season with salt & pepper. Roast for 20- 25 minutes. Remove from the oven and set aside. (You can do this step in advance if desired).
3) In a saucepan over a medium low heat on the hob, warm 1 tbsp of the olive oil. Add the onion and lightly fry for a few minutes, until softened. Add the garlic and lightly fry for a further 1-2 minutes.
4) Add the ras el hanout and tomato puree and stir together.
5) Stir in the chickpeas and roasted butternut squash and carrots. Add the chopped tomatoes and stir to combine.
6) Pour some of the stock into the empty tomato can and swish around before pouring into the saucepan (to obtain all of the tomato juices), along with the rest of the stock. Stir to combine. The stew will look quite liquidy at this point but don't worry as it will reduce! Season with salt and pepper. Bring to a simmer and cook for 15- 20minutes, stirring regularly.
7) A couple of minutes before the end of the cooking time, stir through the spinach.

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Roasted Butternut Squash, Carrot and Coconut Soup

I'm so excited to share today's recipe with you as it's for one of my favourite soups. This warming soup has a creamy texture and blends a delicious combination of flavours. It's so comforting! I love the vibrant orange colour too.

Three great health benefits: boosts immunity, promotes healthy skin, rich in antioxidants

Serves 3
Freezes well

Ingredients:
3-4 tbsp coconut oil (liquid)
1 butternut squash, peeled, deseeded and cut into chunks
650g carrots, washed thoroughly and cut into bitesized pieces
1 onion, finely chopped
1 tbsp fresh ginger, grated
1 x 400ml can coconut milk
500ml vegetable stock
Salt & pepper, to season
Chilli Tamari Roasted Pumpkin Seeds, to garnish (optional- but worth it! Click here for the recipe)

Method:
1) Preheat oven to 180 degrees C.
2) Place 1-2 tbsp coconut oil in a roasting tin and add the carrots, making sure they are evenly coated in the oil. Roast for 30 minutes, turning occasionally. Remove from the oven and set aside.
3) Place 1-2 tbsp coconut oil in a roasting tin and add the butternut squash, making sure the pieces are evenly coated in the oil. Roast for 20 minutes, turning occasionally. Remove from the oven and set aside.
4) In a large saucepan, heat 1 tbsp coconut oil over a medium heat. Add the onion and cook until softened (this takes a few minutes). Add the ginger and cook for approximately 1 minute.
5) Add the roasted vegetables to the saucepan and stir so that all of the ingredients are combined.
6) Add the coconut milk and vegetable stock. Stir and season to taste with salt and pepper. Reduce the heat and simmer for approximately 20 minutes, stirring occasionally.
7) Pour the soup into a blender (you will likely need to do this in batches) and blend until smooth.
8) To serve, pour into bowls and top each with a teaspoon of the roasted pumpkin seeds.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Healthy "Nutella" Overnight Oats

This rich and creamy breakfast tastes so indulgent. It's hard to believe that it's good for you! The combination of chocolate and hazelnuts really captures that classic "Nutella" flavour, whilst raisins, toasted nuts and fresh blackberries add interesting textures and extra goodness.

Three great health benefits: anti-inflammatory, promotes healthy skin, beneficial for heart health

Serves 1

Ingredients:
1/4 cup gluten free oats
1/2 cup hazelnut milk
1 tbsp raw cacao powder
1 tbsp whole hazelnuts
1 tbsp hazelnut butter
2 tbsp raisins
15 fresh blackberries, washed

Method:
1) Preheat oven to 180 degrees C. Put the hazelnuts in a baking tin and bake for 5 minutes. Remove and set aside to cool. (Note: In reality, I tend to do this in larger batches so I always have roasted hazelnuts to hand)
2) Place the oats, hazelnut milk and raw cacao powder in a jar, replace the lid and shake to combine. Refrigerate overnight.
3) In the morning, stir the oat mixture and then top with hazelnut butter, raisins, roasted hazelnuts and blackberries.

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Courgette "Frittata" with Avocado Aioli

There's no denying that most of my breakfast recipes are based on sweet flavours but the other morning, I was craving something savoury so created this courgette frittata with avo aioli. Topped with sweet baby plum tomatoes, the flavours work so well together for a light yet satisfying breakfast or brunch. That's not to say you couldn't enjoy it for lunch or dinner too though! As well as the delicious flavours, one of the aspects that I love most about this dish is that it packs in the fruit and vegetable portions, making it the perfect way to start the day.

Three great health benefits: good source of fibre, promotes healthy skin, anti-inflammatory

Serves 1
Enjoy immediately

Ingredients:
2 medium courgettes, washed and grated
1 tbsp chia seeds
2 tsp olive oil
Handful of baby plum tomatoes, chopped in half lengthways (cherry tomatoes would work too- I just like the extra sweetness of the baby plum tomatoes)

For the aioli:
Flesh of 1 ripe avocado
1 clove of garlic, crushed
Juice of 1/2 lemon
1 tbsp extra virgin olive oil
Sea salt and black pepper

Method:
1) Make a chia "egg" by mixing together the chia seeds with 3 tbsp water. Set aside for approximately half an hour (it's fine to do this the night before if you know you'll be wanting this for breakfast in the morning & want to save time). Stir the gel that forms.
2) Place the grated courgette in a clean muslin cloth or tea towel and squeeze over a bowl or sink until most of the excess water is drained- you'll be surprised how much is released! Keep going as you really do need to remove most of that excess water!
3) Stir together the courgette with the chia "egg" until thoroughly combined.
4) Heat the 2 tsp olive oil in a small, oven proof frying pan over a medium-high temperature on the hob. Add the courgette mixture and press into the pan so that it fills the frying pan and resembles a frittata shape. Cook for approx 2-3 minutes. Transfer the courgette mixture (still in the frying pan) under a hot grill to lightly brown the top.
5) Meanwhile, make the avocado aioli by mashing the avocado with a fork then adding the garlic, lemon juice, extra virgin olive oil and salt & pepper (to taste). Stir to combine. Transfer to a serving dish (or simply straight onto the same plate that you'll serve the frittata on).
6) Place the courgette frittata onto a serving plate and top with the tomatoes.

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Healthy "Nutella" Shake

This chocolate & hazelnut shake tastes like liquid Nutella and is great for satisfying any sweet cravings. What's more, it's so quick & easy to make!

Three great health benefits: boosts mood, beneficial for heart health, promotes healthy skin 

Makes 1 glass
Enjoy immediately

Ingredients:
250ml hazelnut milk
2 tbsp hazelnut butter
1 tbsp raw cacao powder

Method:
1) Place all of the ingredients in a blender and blend together until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Pear and Chocolate Bliss Balls

The classic flavour combination of pear and chocolate comes together in these bliss, or energy, balls- which I think might just be my favourite yet! They're absolutely delicious and as always, so simple to make. What's more, they're a great option for those who don't like date-based energy balls.

Three great health benefits: good source of fibre, promotes healthy skin, anti-inflammatory 

Makes 8- 10 balls
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:

125g almonds

250g soft dried pear

3 tbsp raw cacao powder

1 tbsp coconut oil

Method:

1) Whizz the almonds in a food processor until finely chopped

2) Add the remaining ingredients and whizz in the food processor until the mixture comes together

3) Form into balls and chill in the fridge for approx 1 hour, until set.

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Apple & Cinnamon Quinoa Porridge

This is such a healthy way to start your day! Quinoa offers a complete protein source, making it the perfect choice for those who follow a plant based diet. It makes for a slightly nutty tasting porridge which has a touch of "bite" compared with traditional oat porridge. The classic apple & cinnamon flavour combination is so comforting and it adds interest and sweetness to what would otherwise be a fairly bland breakfast (quinoa porridge lends itself particularly well to getting creative with toppings and flavours). The textures and flavours work so well together for a satisfying breakfast that's really quite addictive!

Three great health benefits: beneficial for heart health, good source of fibre, good source of antioxidants

Serves 1

Enjoy immediately

Ingredients: 

For the porridge:

1/3 cup quinoa, rinsed 

1 cup almond milk

For the apple & cinnamon topping: 

1 apple, peeled, cored and chopped into segments lengthways

1/2 tsp ground cinnamon

1 tbsp maple syrup

1-2 tsp coconut oil (liquid)

Pinch of ground ginger

Pinch of sea salt

Method: 

1) Combine the quinoa and almond milk in a small saucepan and bring to the boil over a medium heat on the hob. Cook for approximately 15 minutes, stirring occasionally, until the liquid has mostly absorbed. There's no need to drain it. 

2) While the porridge is cooking, prepare the apple & cinnamon topping. Place all of the ingredients in a small saucepan or frying pan and stir together. Simmer over a medium heat on the hob for approximately 5 minutes or until the apple is slightly softened and the sauce is caramelised.

3) Pour the porridge into a bowl and top with the apple & cinnamon mixture. Enjoy immediately.

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Roasted Red Pepper Hummus

I love hummus. It's one of my favourite snacks to reach for when I need something quick and healthy to satisfy a hunger pang and equally, I like to add it to salad bowls for a protein punch.

As I eat a lot of hummus, I like to switch up the flavours and one of my current favourites is this roasted red pepper version. I'm not alone in my love of this- I served a bowl at a recent BBQ and my friends quickly demolished it!

Three great health benefits: good source of fibre, good source of plant-based protein, boosts immunity

Makes approx. 2 cups
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:
1 x 400g tin chickpeas, drained
2 large red bell peppers
5 tbsp extra virgin olive oil
Juice of 1 lemon
1 heaped tbsp tahini
1 large clove garlic, minced
1 tsp sweet paprika
Salt & pepper

Method:
1) Preheat oven to 180 degrees C.
2) Remove the stems and central core, including seeds, of the peppers. Chop the peppers into quarters and place on a baking tray. Drizzle with 1 tbsp of the olive oil.
3) Roast in the oven for approx 20 minutes until char-grilled. Remove and set aside to cool.
4) Put all of the ingredients (I like to include the oil from the roasting tin as well) in a food processor and whizz together until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Mango Madness Tropical Smoothie Bowl

This tropical smoothie bowl instantly transports me to the sunshine! It's banana free and nut free, making it a great choice if you choose or need to avoid those ingredients.

Three great health benefits: good source of fibre, promotes healthy skin, rich in antioxidants

Serves 1
Enjoy immediately

Ingredients:
1 cup frozen mango, pineapple and kiwi (mixed)
1/2 cup (canned) coconut milk
1/4 cup blueberries
1 "jawbone" of a mango, sliced (approx 1/3 of a mango)
1 tbsp desiccated coconut

Method:
1) In a blender, blend the frozen fruit and coconut milk until smooth. Pour into a bowl
2) Top with the sliced mango, blueberries and desiccated coconut

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Broccoli and Pear Juice

There's no denying that this fresh tasting juice does have an undertone of broccoli flavour but the apple & pear add a sweetness that makes it more drinkable. As something of an in-betweener, it's a good choice for those looking to transition from sweet green juices to more intense versions.

Three great health benefits: boosts immunity, beneficial for heart health, good source of antioxidants

Serves 1

Ingredients:
1 Pear
1 Apple
1 Small head of broccoli, including stalk (mine weighed 175g)

Method:
1) Pass the ingredients through a juicer and enjoy immediately.

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Spicy Aubergine Curry

I love how versatile aubergines are- they work well in a range of cuisines, from Mediterranean and Middle Eastern to Asian- so I really look forward to the summer, when they are in season. I find aubergines to be filling thanks to their meaty texture and enjoy how they absorb the flavours which they are paired with. I love them in this spicy curry, which packs a punch in terms of heat. The ingredients list may appear long but a lot of the ingredients are store cupboard essentials so if you have them, you'd only have to buy the fresh vegetables. As I tend to find with curries, this tastes even better the following day and what's more, it freezes well so it's a great choice for batch cooking. I like it served with brown rice but if you want to make the curry go further, add a side serving of dhal and you should be able to get an extra portion from the quantities below.

Three great health benefits: boosts immunity, promotes healthy skin, rich in antioxidants

Serves 4
Freezes well

Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 inch piece of ginger, finely grated
1 tsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 tbsp tomato puree
1 aubergine, chopped into bitesized pieces
1 x 400g tin chopped tomatoes
200ml water + 3 tbsp
2 handfuls spinach
Sea salt

Method:
1) Warm the coconut oil in a large saucepan over a medium heat. Add the onion and lightly fry for a couple of minutes, until softened. Add the garlic and ginger and cook for a further couple of minutes, stirring regularly.
2) Add the spices, along with the 3 tbsp water and tomato puree. Stir to make a paste and then add the aubergine, stirring thoroughly to ensure all of the aubergine pieces are coated in the spice mixture.
3) Stir in the tinned tomatoes, then swish the empty can with the 200ml water (to avoid wasting any remaining juices) and add to the saucepan. Simmer for 20 minutes, until the aubergine has cooked through.
4) Finally, stir in the spinach and cook for a further few minutes, until the spinach has wilted. Season with salt, to taste.

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Lemon Drizzle Polenta Cake

Lemon drizzle cake is such a classic and a favourite for many, so it was inevitably only a matter of time before I shared a recipe for a healthy version. This cake perfectly captures the classic zesty lemon flavour whilst the inclusion of polenta within the gluten free cake mix adds interest. I love it served as afternoon tea but it's also delicious with a dollop of coconut yoghurt for a dessert (add edible flowers and/or lemon zest to decorate). The technique is pretty similar to traditional baking so it's also a good option if you're starting out trying this alternative way of baking. You can use chia eggs (3 tbsp chia seeds and 9 tbsp water) if you don't have flaxseed- I've tried both and each way proved successful but I definitely preferred the texture that the flaxseed created.

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Makes 16 squares

Ingredients:
For the cake:
3 tbsp milled flaxseed
200g ground almonds
100g polenta
1 & 1/2 tsp gluten free baking powder
150g coconut butter
150g coconut sugar
Zest of 2 lemons

For the drizzle:
4 tbsp coconut sugar
Juice of 2 lemons

Method:
1) Make the "flax eggs" by combining the milled flaxseed with 7 & a half tbsp water. Set aside (I like to refrigerate it) for approximately half an hour, until a gel forms.
2) Preheat oven to 180 degrees C. Grease an 8 inch square cake tin with a little coconut oil or coconut butter.
3) In a bowl, mix together the ground almonds, polenta and baking powder to thoroughly combine. Set aside.
4) In a mixing bowl, use an electric whisk (or wooden spoon and lots of elbow grease!) to cream together the coconut butter and coconut sugar until soft.
5) Add the "flax eggs" and beat again to combine.
6) Beat in the dry ingredients (ground almonds, polenta and baking powder) and finally, stir in the grated lemon zest until combined.
7) Pour into the prepared cake tin and smooth the top so that it's an even layer. Bake in the oven for 40-45 minutes. You don't want the cake to overcook but a skewer inserted into the centre should come out clean. Remove from the oven and set aside to cool in the tin.
8) Meanwhile, make the syrup for the drizzle. In a small saucepan over a medium high heat on the hob, warm together the coconut sugar and lemon juice, until the liquid has reduced and a syrup like consistency forms, taking care not to burn the mixture.
9) While the cake is still warm and still in the tin, prick the top of the cake with lots of holes using a fork or skewer. Pour over the lemon drizzle syrup ensuring that the entire cake is evenly covered. Set aside to cool completely before removing from the tin and slicing.

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Watermelon Refresher

This refreshing drink simply tastes like summer! It's wonderfully hydrating too thanks to the inclusion of water laden watermelon and coconut water, a rich source of electrolytes so it's perfect for hot days.

Three great health benefits: boosts immunity, helps support the body's detoxification process, anti-inflammatory 

Serves 1
Enjoy immediately

Ingredients: 

175g watermelon flesh

250ml coconut water

Juice of 1/2 lime

Method: 

1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Berry Blast Smoothie Bowl

Berries are amongst my favourite fruits. This smoothie bowl is topped with nuts, fresh & dried fruits and cacao nibs and the combination of textures keeps it interesting. I love the chewiness of sweet mulberries and goji berries, whilst the nuts and cacao nibs add a satisfying crunch. As it's packed with  antioxidants, I particularly like to enjoy this following a HIIT workout, as it's been reported that this type of intense exercise produces more free radicals in the body, which the antioxidants help to counteract.

Three great health benefits: rich in antioxidants, promotes healthy skin, helps regulate blood sugar levels

Serves 1
Enjoy immediately

Ingredients:
1 cup frozen blackcurrants, raspberries and banana (mixed)
1/2 cup coconut milk (canned)
1 tbsp almonds
2 large strawberries, chopped
2 tbsp blueberries
1 tbsp mulberries
1 heaped tsp cacao nibs
2 tsp goji berries

Method:
1) In a blender, blend together the frozen fruit and coconut milk until smooth. Pour into a bowl.
2) Top with the almonds, strawberries, blueberries and mulberries.
3) Sprinkle over the cacao nibs and goji berries.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Pineapple and Cucumber Juice

This refreshing juice is wonderfully palatable thanks to the naturally sweet pineapple, which is complemented by the other ingredients. As such, it's a particularly good choice for those new to juicing.

Three great health benefits: boosts mood, beneficial for heart health, beneficial for digestive health

Serves 1

Ingredients:
2 cups chopped pineapple
1/2 cucumber
1/4 lemon, peeled
10g fresh mint

Method:
1) Starting with the mint, feed the ingredients through a juicer. Pour into a glass and enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Aubergine and Sun-dried Tomato Salad

I adore aubergines and am so pleased that they're in season now. Their meaty texture makes them a satisfying addition to meals and because they're such great flavour carriers, they're remarkably versatile. I love them in everything from Italian to Indian styles of cooking and they're great in dips or as an alternative to pasta too. Prepare to see them featuring here on Halo Eats a lot this month, starting with this flavour filled salad.

Three great health benefits: boosts immunity, good source of fibre, good source of antioxidants

Serves 1 as a main dish

Ingredients:
1 aubergine, cut into bitesized pieces
2 tbsp olive oil
2 tbsp pine nuts
1/3 cup sun-dried tomatoes, drained and chopped
8-10 cherry tomatoes, cut in half
Sea salt & black pepper

For the dressing:
2 tbsp maple syrup
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Sea salt & black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the aubergine in a roasting tin, season with plenty of salt & pepper and drizzle with the olive oil so it's evenly distributed. Roast for approximately 25 minutes until the aubergine pieces are cooked. Set aside to cool.
3) Meanwhile, light dry toast (no oil) the pine nuts in a frying pan over a medium heat, keeping a careful eye on them to ensure they don't burn. Set aside to cool.
4) Make the dressing by whisking together the maple syrup, extra virgin olive oil, balsamic and seasoning to taste with salt & pepper.
5) To assemble the salad, place the rocket in a large bowl and top with the aubergine, sun-dried tomatoes, cherry tomatoes and pine nuts. Drizzle with the dressing immediately before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Black Forest Blended Chia Pudding

This indulgent chia pudding combines chocolate and cherries, making it reminiscent of the classic Black Forest flavours. I decided to blend the chia pudding on this occasion for a smoother consistency that's more akin to a traditional pudding texture. I love this for dessert or a super indulgent, yet healthy breakfast.

Three great health benefits: beneficial for heart health, good source of fibre, anti-inflammatory

Serves 1

Ingredients:
1 cup fresh cherries, halved and pitted
3 tbsp water

For the pudding:
4 medjool dates, pitted and soaked in boiling water for 10 minutes (then drained)
2 tbsp raw cacao powder
2 tbsp chia seeds
12 tbsp almond milk
Few drops vanilla extract

Method:
1) For the cherry compote, simply boil together the fresh cherries and water in a small saucepan until a syrup forms and the cherries are softened. Set aside to cool.
2) Meanwhile, make the chia pudding by blending together medjool dates, cacao powder, chia seeds, almond milk and vanilla in a blender. Pour into a bowl and refrigerate for at least half an hour or overnight.
3) When ready to serve, pour the cherry compote into the bottom of a glass or jar. Stir the pudding mixture and pour on top of the cherry compote. Decorate as desired with fresh cherries or edible flowers.

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