"Start the Day Right" Green Juice: Fennel, Celery, Cucumber & Apple

Maybe it's because it's the new year or simply that I've been wanting to ward off any bugs by taking extra care of myself.. either way, I've been really into my green juices recently and have been enjoying experimenting with different flavour combinations. This easy to drink, refreshing green juice is a great way to kick start the day.

Three great health benefits: beneficial for digestive health, helps support the body's detoxification process, rich in antioxidants 

Makes 1 large glass
Enjoy immediately

Ingredients:
1 apple
2 sticks celery
1/2 fennel bulb
1/2 cucumber

Method:
1) Feed the ingredients, one at a time, through a juicer and enjoy immediately.

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

Miso Roasted Brussels Sprouts

Call me strange but I genuinely love Brussels sprouts! These mini cabbages are not only adorable but when cooked correctly, taste great and I really am on a mission to try to convince others of the same, hence there being yet another recipe focussed on the seasonal ingredient.

My favourite way to prepare Brussels sprouts is to roast them as I find that this brings out their flavour and is really far removed from the bland, soggy sprouts with which people typically associate. The addition of miso sauce to these adds a wonderful flavour and an unusual oriental element that lifts them into a hero item on your plate, yet remains fairly effortless to prepare.

Three great health benefits: boosts immunity, beneficial for bone health, beneficial for digestive health

Serves 2 as a side dish

Ingredients: 

500g Brussels sprouts, washed thoroughly, with the bases removed and each sprout sliced in half

1 tbsp coconut oil, liquid
1/2 tsp chilli flakes

For the dressing:
1 tbsp miso paste
1 tbsp tamari soy sauce
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 tbsp apple cider vinegar
Juice of 1/2 lemon

Method:
1) Preheat oven to 180 degrees C.
2) Place the Brussels sprouts in a roasting tin along with the coconut oil, ensuring that the sprouts are evenly coated in the oil. Roast for 20 minutes.
3) Meanwhile, prepare the miso dressing by combining the miso paste, tamari, sesame oil, maple syrup, apple cider vinegar and lemon juice.
4) Pour the dressing over the sprouts, ensuring that they are evenly coated in the sauce and return to the oven to roast for a further 5 minutes.
5) Remove from the oven and sprinkle with the chilli flakes.

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

Harissa Roasted Almonds

These Harissa Roasted Almonds are my favourite savoury snack at the moment. I love munching on a handful of them and have been so excited to share the recipe with you. They're ridiculously easy to make but have a lovely smokey flavour with a satisfying crunch.

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

Makes 1/2 cup
Store in an airtight container

Ingredients:
Generous 1/2 cup almonds
1 tsp coconut oil (liquid)
1 & 1/2 tsp rose harissa paste

Method:
1) Preheat oven to 150 degrees C.
2) Combine the almonds, coconut oil and harissa, ensuring that the nuts are evenly coated with the spice mixture.
3) Place in a roasting tin and bake for 30 minutes, turning every 10 minutes. Remove from the oven and set aside to cool completely.

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

Pear and Ginger Porridge

This porridge is the perfect breakfast for chilly winter mornings. The ginger adds a warming spiciness whilst juicy, caramelised pear adds an indulgent sweetness that's worth getting out of bed for.

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

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup almond milk
1/2 tsp ground ginger
1 pear, halved lengthways
1 tbsp coconut oil
2 tbsp maple syrup

Method:
1) To make the porridge, combine the oats and almond milk in a small saucepan and cook over a medium heat on the hob, stirring regularly, until the mixture has thickened and most of the liquid has been absorbed, approximately 5-10 minutes.
2) Meanwhile, make the caramelised pear. Heat the coconut oil in a pan over a medium heat on the hob. Add the pear and cook for a few minutes, before adding the maple syrup and cooking for a further few minutes until the pear is softened and caramelised.
3) Pour the porridge into a bowl and top with the pear and caramel sauce. Enjoy immediately.

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

Creamy Cannellini, Cauliflower and Carrot Soup

This thick and creamy soup is warming, comforting and full of flavour- so cast aside any preconceptions that cauliflower is bland or boring! It's quickly become one of my new favourites and I love that the combination of fibre and protein (from the beans) means that it's a filling option too.

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

Serves 3

Ingredients:

1 tbsp coconut oil

1 onion, finely chopped

3 cloves garlic, crushed

2 red chillis, finely chopped (remove the seeds if you wish to reduce the heat)

1 cauliflower, broken into florets (mine weighed 460g) 

3 carrots, chopped (mine weighed 260g)

1 x 400g tin cannellini beans, drained

2 sprigs of thyme

500ml vegetable stock

1 x 400ml tin coconut milk

Sea salt and black pepper

Method: 

1) Heat the coconut oil in a large saucepan over a medium heat. Add the onion and lightly fry for a few minutes, until softened. 

2) Add the garlic & chillis and lightly fry for a minute. Then, add the cauliflower, carrots and beans and stir well.

3) Add the thyme followed by the vegetable stock and coconut milk. Season with salt & pepper. Bring to the boil then reduce the heat and simmer for 25 minutes.
4) Allow to cool slightly before removing the thyme sprigs and blending the soup in a blender until smooth and creamy. Reheat to serve.

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

PB, Almond and Raisin Popcorn Bars (No-Bake)

Popcorn has long been one of my favourite snacks so it seemed only fitting to share a recipe in honour of National Popcorn Day (who knew there was such a thing?!). My go-to flavour of popcorn is sweet & salty, an element which I've picked up on in this recipe by combining salted popcorn with sweet chocolate and raisins, along with nutty flavours from the peanut butter and almonds. The bars are a handy on-the-go snack to provide a burst of energy, in a treat which feels substantial.

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

Makes 16 bars

Ingredients:
1 cup cacao butter
1/3 cup + 1 tbsp maple syrup
3 tbsp cacao powder
2/3 cup smooth peanut butter
1/2 cup raisins
1/2 cup almonds, roughly chopped
5 cups salted popcorn

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) In a large saucepan over a medium-low heat, melt the cacao butter. Remove from the heat.
3) Add the maple syrup and cacao powder to the saucepan and stir to combine.
4) Next, add the peanut butter and stir well to combine before adding the raisins and almonds.
5) A cup at a time, add the popcorn, stirring well with a plastic spatula after each addition, ensuring all of the ingredients are evenly coated with the sauce and thoroughly combined.
6) Tip the mixture into the prepared cake tin (it will be generously filled), ensuring the mixture is spread evenly. Refrigerate for a couple of hours before slicing into bars.

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

Sweet Potato and Cavolo Nero Curry

This hearty and flavourful curry makes the most of the season's produce, combining beta-carotene rich sweet potato and iron filled cavolo nero (one of my favourite vegetables). I love serving this warming dish with comforting brown rice and a dollop of creamy coconut yoghurt. As with all curries, it's best made in advance so that the flavours have time to infuse.

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

Serves 2

Ingredients:
1 tbsp coconut oil
1 onion, sliced
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 inch piece ginger, grated
1/2 tsp garam masala
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cardamom seeds
1 tbsp tomato puree
1 sweet potato (mine weighed 200g), peeled and chopped into bitesized pieces
500ml water
100g cavolo nero, roughly chopped
Sea salt and black pepper

Method:
1) Heat the coconut oil in a large saucepan over a medium temperature on the hob. Add the onion and lightly fry for a few minutes, to soften.
2) Next, add the garlic, chilli and ginger and stir for one to two minutes.
3) Stir in the dried spices, along with the tomato puree and cook for a further minute.
4) Add the sweet potato and stir to cover with the spices. Add the water and bring to a simmer. Cook for 10- 12 minutes until the sweet potato is softened (but not overcooked).
5) Stir in the cavolo nero and cook for a further five minutes. Season with salt and pepper, to taste.

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

Green Juice with Citrus

This juice may be a little intimidating to beginners as there's no denying that it both looks and smells a little "grassy"... but trust me on this one! It's actually a good choice for those new to green juices (and juicing "old hands" alike!) as it tastes so good! Apple adds a hint of sweetness, fiery ginger adds a zing and the citrus makes it easy to drink whilst also helping to gain optimum benefits from the greens.

Three great health benefits: boosts immunity, promotes healthy skin, helps support the body's detoxification process

Serves 1
Enjoy immediately

Ingredients:
2 handfuls kale
2 handfuls spinach
1 apple
1 orange, peeled
1/2 lemon, peeled
1 & 1/2 inch piece ginger

Method:
1) Starting with the ginger, feed the ingredients through a juicer. Enjoy immediately.

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

Peruvian Inspired Granola

I find recipe inspiration in so many guises, as this granola shows. Sometimes I'm inspired by ingredients- for example, in the case of this recipe, I wanted to create something using Yacon syrup, which is a sugar alternative derived from the juice of the South American root Yacon. This led me to thinking about my time living in Peru when I was younger and I decided to incorporate other ingredients from the country, including crunchy quinoa and tart Inca berries. The inclusion of quinoa makes this granola the ideal breakfast for those following plant-based diets thanks to its credentials as a complete source of protein but I also love keeping a jar of it on my desk to snack on throughout the day.

Three great health benefits: good source of fibre, good source of plant-based protein, promotes healthy skin

Makes approx 8 cups
Keeps for 1 month in an airtight container

Ingredients:
3 cups gluten free oats
2 cups quinoa, uncooked but rinsed
1 cup almonds, roughly crushed or chopped
1 cup coconut chips
1 cup Inca berries
1/2 cup coconut oil, melted
1/2 cup Yacon syrup
Pinch sea salt

Method:
1) Preheat oven to 150 degrees C. Line a baking tray with greaseproof paper or a silicone sheet.
2) In a large bowl, stir together the oats, quinoa, almonds, coconut chips and salt to combine.
3) Add the Yacon syrup, followed by the coconut oil, to the dry ingredients and stir well to thoroughly combine.
4) Spread the granola mixture onto the baking tray in an even layer (you may need to bake a few separate batches depending on the size of your baking tray) and bake in the oven for 30-35 minutes until the granola is light golden in colour. Set aside to cool.
5) Once the granola has cooled, stir through the Inca berries, ensuring they are evenly distributed.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com 

Green Goodness Smoothie

I'm so excited to share my favourite green smoothie recipe with you today! I love nourishing my body with this drink, which gets you well on your way to five a day. I tend to make this as a breakfast when I'm in a hurry and don't have much time but don't want to sacrifice my healthy eating regime, but it's also great as a snack. Admittedly, it has a rather alarming deep green colour (thanks to the inclusion of spirulina powder, an algae which boasts numerous health benefits and is regularly cited as one of the world's most nutrient dense superfoods) but the flavours work really well together to make a (perhaps surprisingly!) palatable and refreshing drink, with a predominant taste of apple, which will leave you feeling so virtuous!

In addition to spirulina's benefits, the banana boosts the fibre content (beneficial for heart and digestive health) of the smoothie, helping you to feel fuller longer. Vitamin C from the lime aids in the absorption of iron found in kale and coconut water is wonderfully hydrating. Really, there's nothing in this smoothie that isn't doing you good though!

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

Makes 1 large glass
Enjoy immediately

Ingredients:
1 frozen banana
1 small apple, cored and chopped but with the peel left on
1 large handful kale
1/2 inch piece fresh ginger, chopped
Juice of 1/2 lime
1 tsp spirulina powder
1 generous cup coconut water

Method:
1) Blend all of the ingredients together until smooth and enjoy immediately.

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