Serves four

Ingredients

• 50g blueberries, fresh or frozen
• Handful of blue berries
• 10 fresh mint leaves
• Zest and juice of 1 lemon
• 1 tbsp agave nectar or honey
• Crushed ice for serving
• 600ml chilled sparkling water

Preparation method

1. Put most of the berries and mint in a cocktail shaker and add the lemon zest and juice, agave nectar and a handful of crushed ice. Shake well.
2. Fill the tumblers with crushed ice, pour over the shaken blueberries and top with sparkling water.
3. Add the remaining berries and mint leaves before serving.

The post Blueberry lemon cooler appeared first on Complete Wellbeing.

Frozen Blueberry Yogurt Lollies

Serves four

Ingredients

• 200g blueberries [fresh or frozen]
• Zest and juice of 1 lemon
• 2 tbsp honey or maple syrup
• 250g thick yoghurt
• 50g granola

Preparation method

1. Gently heat the berries with the lemon juice and honey [or maple syrup] in a pan for 10 minutes, or until most of the berries have burst.
2. Allow to cool while you mix the lemon zest with the yoghurt.
3. Loosely stir a few spoonfuls of the berry mixture into the yoghurt, swirling it through so it isn’t fully combined.
4. Fill the lolly moulds. Pour in some yoghurt, then a good sprinkling of granola, followed by the burst berry mixture. Top with more yoghurt, finishing with a good sprinkling of granola. Fill the rest of the moulds and place in the freezer for at least 4 hours to set.
5. Serve ice cold. These are best eaten within a week but will last for longer.

The post Frozen Blueberry Yogurt Lollies appeared first on Complete Wellbeing.

Ingredients

• 2 tbsp oil
• Corn kernels from 1 cob of corn
• 2 spring onions, roughly chopped
• 2 garlic cloves, finely chopped
• 1 – 2 red chillies, finely sliced
• Handful of coriander
• 4 cherry tomatoes, roughly chopped
• Juice of 1 lime
• Salt and pepper, to taste
• 1 iceburg lettuce, leaves separated
• 25g feta cheese

Preparation method

1. Gently heat the oil in a large frying pan and add the corn. Stir well and allow to turn golden brown.
2. Add the spring onions, garlic and chillies and stir well.
3. Roughly chop the stalks of fresh coriander and add to the corn with the cherry tomatoes.
4. Stir well and squeeze in the lime juice.
5. Season with salt and pepper and allow to cook for 2 minutes. Taste and adjust the seasoning.
6. Stir in the coriander leaves thoroughly and pile the mixture on the lettuce leaves. Sprinkle with feta cheese and serve.

The post Roasted corn and feta lettuce wraps appeared first on Complete Wellbeing.

Makes 12

Ingredients

• 200g whole wheat flour
• 50g plain flour
• ½ tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon powder
• 25g brown sugar
• Pinch of salt
• 150g blueberries
• 2 large overripe bananas
• 3 tbsp honey
• 3 tbsp coconut oil [vegetable or rapeseed oil will also do]
• 1 egg, beaten
• 185ml buttermilk

Preparation method

1. Preheat the oven to 180°C and line a muffin tray with paper cases.
2. Prepare the dry ingredients by sifting together the whole wheat flour, plain flour, baking soda, baking powder, cinnamon powder, sugar and salt.
3. Add the blueberries and mix well so they are all coated in flour.
4. Mash the bananas and mix with the honey, coconut oil, beaten egg and buttermilk.
5. Make a well in the middle of the dry ingredients and pour in the wet ingredients.
6. Quickly mix them together, folding them well until just combined. It’s OK if there are traces of flour, as an under-mixed batter makes a lighter muffin.
7. Fill the paper cases and bake in the oven for 20 minutes.

The post How about these blueberry banana muffins for breakfast? appeared first on Complete Wellbeing.

Ingredients

• 300g oats
• 500ml freshly squeezed apple juice
• A really good pinch of cinnamon powder
• 2 small apples, few slices reserved and rest roughly chopped
• 25g raisins
• 25g dried fruit, [cranberries and apricots]
• 25g almonds, roughly chopped
• 200g plain yoghurt, plus extra for drizzling

Preparation method

1. Place the oats, apple juice and cinnamon in a bowl and leave to soak overnight in the fridge.
2. Mix the chopped apples, raisins, dried fruit, almonds and yoghurt.
3. Serve with the reserved apple slices and drizzle with extra yoghurt. If you have any leftover, you can keep the bircher muesli stored in an airtight container in the fridge for up to 3 days.

The post Bircher muesli with apples and cinnamon appeared first on Complete Wellbeing.

Ingredients

• 1tbsp oil
• 1 onion, finely chopped
• 1 green chilli, finely chopped
• 2 cloves garlic, finely chopped
• 100g cooked rice
• 50g oats
• 5 sun-dried tomatoes, roughly chopped
• 2tbsp fresh herbs, roughly chopped
• 4 peppers, top cut off and hollowed out
• 25g cheddar cheese, grated
• 25g Parmesan cheese, grated

Preparation method

1. Preheat the oven to 200°C.
2. Heat oil in a frying pan and sauté the onions until light golden brown.
3. Add the chilli and garlic and fry for a minute before stirring in the rice, oats and sun-dried tomatoes.
4. Add a splash of water, stir well and warm through for a few minutes.
5. Turn off the heat and stir in some of the herbs.
6. Taste and adjust the seasoning with salt and pepper.
7. Fill the peppers with the mixture and top with cheddar and Parmesan.
8. Roast the peppers in the oven for 25 – 30 minutes, until the cheese is bubbling.
9. Serve sprinkled with the reserved herbs and a crisp green salad.

The post Stuffed peppers with rice and oats appeared first on Complete Wellbeing.

Ingredients

• 400g mixed berries, such as blueberries, raspberries, blackberries
• 5tbsp brown sugar
• A good pinch of nutmeg powder
• A good pinch of ginger powder
• 75g plain flour
• 50g chilled butter, unsalted and cut into small cubes
• 25g oats, plus a few extra for sprinkling
• Strawberries and yoghurt for serving

Preparation method

1. Preheat the oven to 200°C
2. Divide the berries in 4 ovenproof bowls.
3. Sprinkle ½ tablespoon of sugar into each bowl and add a good pinch of nutmeg and ginger powder.
4. Place the flour in another bowl and using your fingertips, rub in the chilled butter until it resembles breadcrumbs.
5. Stir through the remaining sugar and oats. Sprinkle the crumble topping over the berries.
6. Bake in the oven for 25 – 30 minutes, until bubbling and the crumble has turned golden brown.
7. Serve sprinkled with a few extra oats, and with fresh strawberries and yoghurt.

The post Mixed berry crumble with nutmeg appeared first on Complete Wellbeing.

Lettuce was first cultivated by the Egyptians who realised the value of its seeds and learned how to nurture this weed. They then passed this knowledge on to the Greeks and Romans.

Do you ever wonder why salad is eaten before the main course? In ancient Rome, people believed that eating lettuce would cause them to go to sleep, so they would eat their salad at the end of the meal. However, the tyrannical Roman Emperor Domitian thought that it would be fun to torture his guests during royal feasts. So he decided to start his banquets by serving lettuce at the beginning—so that his guests would feel drowsy and be forced to stay awake throughout the event! Let’s move on to the recipe.

Lettuce salad with miso sesame dressing

Serves 4

Ingredients

• ½ iceberg lettuce, shredded
• ½ red cabbage, shredded
• 1 carrot, julienne
• 1 celery stick, finely sliced
• 2 tbsp white miso paste
• 1 tbsp honey
• 2 tbsp light olive oil
• 1 tbsp sesame oil
• Splash of rice vinegar
• Salt, to taste

Preparation method

1. Make the salad by mixing together the lettuce, cabbage, carrot and celery.
2. Make the dressing by whisking together the miso, honey, olive oil, sesame oil, rice vinegar and 1 tbsp of water. Taste and adjust the seasoning with salt and add more honey if it tastes too bitter or add more rice vinegar if it tastes too sweet.
3. Pour the dressing over the salad and serve.

The post Lettuce salad with miso sesame dressing appeared first on Complete Wellbeing.

Serves 4

Ingredients

• 25g walnuts
• 35g rocket leaves
• 1 – 2 tbsp light olive oil
• 1 small garlic clove
• Juice of ½ lemon
• 25g Parmesan cheese, freshly grated
• 2 – 3 tbsp extra virgin olive oil
• Salt and black pepper, to taste

Preparation method

1. Gently toast the walnuts in a frying pan on medium heat for a few minutes. Set aside to cool while you make the pesto.
2. Using a pestle and mortar or food processor, crush the rocket leaves with the light olive oil until crushed into a rough paste.
3. Add the garlic and toasted walnuts and grind well.
4. Squeeze in the lemon juice, stir well and add the Parmesan cheese.
5. Start adding the extra virgin olive oil, stirring as you go, until you have your desired consistency. Taste and adjust the seasoning with salt, pepper and lemon juice. I like to make it loose to stir through pasta, or keep it coarse to spread on warm crusty bread. It will stay in an airtight container in the fridge for around five days.

The post Your pasta will take off with this rocket lettuce and walnut pesto appeared first on Complete Wellbeing.

Sweet potato, carrot and ginger soup

Serves 4

Ingredients

• 1 tbsp light olive oil
• 1 cinnamon stick
• 3 bay leaves
• 1 small onion, finely chopped
• 1 tbsp chopped root ginger
• 1 clove garlic, chopped
• 1 large chilli, cut in half
• 2 sweet potatoes, peeled and chopped into cubes
• 2 carrots, chopped into cubes
• 3 cups coconut milk
• 1 tsp garam masala powder
• Salt, to taste
• Spinach, to garnish [optional]
• Pappadums, to garnish [optional]

Preparation method

1. Gently heat the oil in a pan and add the cinnamon stick and bay leaves. Cook for 1 minute.
2. Stir in the onions and allow them to soften for 5 minutes.
3. Add the ginger, garlic and half  the chilli.
4. After 1 minute, stir in the carrots, sweet potatoes, coconut milk and garam masala powder.
5. Bring to the boil and simmer for 15 – 20 minutes, or until the sweet potato and carrots are soft. Add some water or vegetable stock if the soup thickens.
6. In the meantime roast the remaining half chilli over an open flame until the skin blisters.
7. Once the vegetables are soft remove the cinnamon stick and bay leaves. Discard and pulse the soup using a hand blender or by mashing well until smooth.
8. Add more coconut milk, vegetable stock or water if you need to and bring back to the boil. Taste and adjust the seasoning with salt.
9. Serve garnished with the roasted chilli, spinach leaves and pappadums [if using].

The post Here is the ultimate soup to warm you these winters appeared first on Complete Wellbeing.