A super yummy recipe for healthy pad thai!

This week, a super tasty recipe from the very lovely Claire Obeid – Sydney-based yoga teacher, holistic health coach, and creator of the Saha Space. Just quietly, we’ve managed to steal her for two days a week at Urban Remedy… so welcome Claire!

This recipe is so delicious and has such an unbelievable sauce that it almost feels naughty. But it's NOT. It's a dream for veggies and surprisingly meat eaters think this is the bee’s knees as well. You can enjoy this as a really healthy and satisfying dinner or even for lunch the next day at work!

So let’s get going…

Ingredients:
• 3 tbsp natural peanut butter (found in health food shops)
• 1 block tempeh or organic tofu
• 1 bunch kale
• 1 bunch asparagus
• 1 packet soba noodles
• 1 tsp dried chilli
• ¼ cup shoyu or /tamari, rice wine and mirin
• ¼  cup water
• 1 thumb sized portion fresh ginger root, grated
• 1 tbsp coconut oil
• 1 lemon


Preparation:
1. Place tempeh/tofu between paper towels with a chopping board resting above to squeeze out excess water
2. Prepare soba noodles as per instructions
3. In blender/food processor combine peanut butter, shoyu/tamari, ginger, rice wine, mirin, chilli, water (to thin out mixture)
4. Dice vegetables
5. Heat coconut oil and fry tempeh/tofu, add in veggies and noodles – toss to coat
6. Pour peanut marinade
7. Serve with lemon

Variations:
• For the meat-eaters who just can’t do tempeh/tofu, go for organic, free-range chicken
• For another veggie variation, add in bean sprouts and egg

Bon appétit!

A ridiculously yummy (and super healthy) treat!

This week, we have a fabulous recipe for Dairy-Free Ice Cream from the lovely Lee Holmes at Supercharged Food. Enjoy!

Ingredients

• 2 cups cold almond milk
• 2 teaspoons gelatin
• 2 egg yolks
• 1 x 400 ml tin coconut milk
• 1 cup cashew nuts
• 1/2 cup coconut flakes
• 1/3 teaspoon liquid stevia
• 2 teaspoons vanilla extract

Preparation

1. Pour the almond milk into a small saucepan and sprinkle the gelatin over the surface.
2. Leave for a few minutes while the gelatin softens.
3. Put the saucepan over a low heat and stir the mixture until the milk has heated and the gelatin dissolved.
4. Remove from the heat and place the saucepan in a sink of iced water so that the milk can cool to room temperature.
5. Put the egg yolks in a blender and process until light and frothy.
6. Add the coconut milk, coconut flakes, stevia, vanilla and a pinch of sea salt and process until well combined.
7. Add the gelatin milk and blend for a few more seconds.
8. Pour mixture into an ice cream container and put in the freezer.
9. After an hour mix it up with a stick blender or fork and then return it to the freezer for another hour. Do this one more time, as it breaks up the ice crystals which cause the ice cream to be more icy than creamy.
10. The ice cream will be quite hard when it comes out of the freezer so place it onto the counter for 10 minutes before serving.

Comments

Not only is this recipe dairy-free (heaven for a dairy intolerant like me), it’s also sweetened with stevia – a natural sweetener that has a positive impact on blood sugar levels and insulin sensitivity. On top of this, no sugar means no feeding the nasty bacteria in your gut (which in turn means no bloating)! Yes please.

For more gluten, wheat, dairy, yeast and sugar-free recipes visit www.superchargedfood.com

Stave off the blah this festive season

As we head out the door this afternoon for a wee holiday break, we thought we’d send you a quick email with a super easy one day refresh plan to give your system a bit of a reboot between Christmas and the New Year. To make it easier, you can prepare everything the day before.

Start the day with hot water and lemon. This one is a habit for life that we highly recommend.

Breakfast detox juice (make at home or from a juice bar)
2 apples
1 carrot
Handful of flat leaf parsley (or mint)
Handful of fresh spinach (or other leafy greens)
2 sticks of celery  

Mid-morning super green smoothie
Small handful baby spinach
2 cos lettuce leaves
1 kiwi fruit
1 banana
½ cup apple juice
Optional superfood like spirulina
Optional chia seeds or linseeds
Some ice cubes
Wash/peel ingredients, blend, serve.

Lunch – healthy lentil salad
1 carrot, finely chopped
1 celery stick, finely chopped
2 tbsp walnuts, roughly chopped
½ cup tinned or cooked dry brown lentils.
Season with sea salt, lemon juice and olive oil.
Minted yoghurt dressing optional (1 tbsp of yoghurt mixed with fresh chopped mint).

Mid afternoon snack
Hummus with cucumber and capsicum sticks.

Dinner – detox salad (serves 2-3 as a main)
150g red cabbage, shredded
2 small or 1 large carrot, grated
1 apple, thinly sliced
2 tbsp flat leaf parsley, roughly chopped
1 celery stick, thinly sliced
1tbsp toasted pinenuts
1 tbsp sunflower seeds
1 tbsp linseeds

Dressing
1tspn grated ginger
1 tbsp lemon juice
2 tbsp virgin olive oil
Little honey to taste

Serve with grilled salmon or on its own.

Dessert
Handful of fresh or frozen raspberries

Having only a juice and smoothie up until lunchtime will give your digestive system a really nice break. The lunch and dinner salad recipes are super healthy and packed with fibre, protein and good fat.

We hope you have a very happy and safe holiday season.

See you next year!