Broccoli Bowl with Toasted Seeds & Orange Tahini Dressing

Broccoli Bowl with Toasted Seeds & Orange Tahini Dressing

Mains

Brocolli Bowl with Toasted Seeds &
Orange Tahini Dressing

We can all fall into a rut, using the same ingredients and making the same meals. An easy way to shake up mealtimes is with a different dressing. It’s been very warm here so I felt like something fresh and tangy, queue the orange tahini sauce. While there are a few different elements involved in this recipe, it’s very straightforward to make. The sauce just requires the ingredients to be chucked in a blender, the sweet potatoes keep their skin on, the toasted seeds are made in minutes with no mess and the cashew kievs are optional…

Recipe

Broccoli Bowl with Orange Tahini Dressing

Portion: 2

Ingredients: 

  • 2 medium sweet potatoes or 1 large
  • 2 red onions or equivalent shallots
  • 200g tenderstem broccoli (or 100g tenderstem broccoli + 100g fine beans)
  • 100g quinoa
  • 1 orange 
  • 3 tbsp tahini
  • 2 tbsp mixed seeds
  • 1 garlic clove
  • Avocado oil 
  • 1 tsp apple cider vinegar
  • 1 tsp honey (or date syrup)
  • 5 basil leaves (optional)
  • Dash of paprika
  • Dash of cumin
  • Pinch of Himalayan Salt 

Instructions:

*Cashew kievs are optional. (Recipe coming soon)
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  1. Set the oven to gas mark 5, 190 degrees Celsius. 
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  2. Scrub the sweet potatoes, though leave the skins on. Slice into circular-type pieces then cut in half. (If you want to speed up the cooking time cut your sweet potato pieces smaller.)
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  3. Place the sweet potato pieces in a mixing bowl and drizzle with avocado oil, a good dash of paprika and a pinch of Himalayan salt. Shake well and then place on a baking tray in the oven (top shelf).
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  4. Place the tenderstem broccoli on a baking tray, along with the onions (2) cut into segments and half the orange divided into segments. If you are using fine beans, chop both ends off and add to the tray. 15 minutes after putting the sweet potato in the oven, place the remaining veg in the oven and leave for around 20 minutes (you want the greens cooked yet still crisp). 
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  5. Thoroughly rinse 100g quinoa (if can taste bitter if you do not wash) and place in a pan with 200ml water. Add a squeeze of orange juice and a dash of cumin. Simmer for 15 minutes or until the water has gone. 
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  6. Make the Orange Tahini Sauce: In a blender, combine the other half of the orange, 1 garlic clove, 3 tbsp tahini, 1 tsp apple cider vinegar, 1 tsp of honey (or date syrup) and 5 basil leaves (optional).

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  7. If using the cashew kievs, grill these now for a few minutes each side under hardened through (I use a griddle pan with no oil).

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  8. In a dry frying pan, add the mixed seeds (2 tbsp) and stir on medium heat for a few minutes until toasted. (Some seeds may jump like popcorn!)

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  9. Compile on your plate: quinoa first, then vegetables (optional: cashew kievs), then sauce and top with the toasted seeds. 

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© 2017-2018 Green Body Mojo LTD

Cool Beans Mexican Salad Bowl

Cool Beans Mexican Salad Bowl

MAINS

Cool Beans Mexican Salad Bowl

This is a super simple salad recipe that lets the natural flavours of the vegetables speak for themselves! While this type of food is associated with Mexican tacos, I ate this salad when trekking in the Sahara. God knows how the vegetables stayed fresh, though our Berber guide managed to rustle this up for us on a number of occasions and I’ll always remember the freshness of the flavours and hit of hydration against the sand dunes and cracked earth.

Recipe

Mexican Salad Bowl

Portion: 2+

Ingredients: 

  • 1 cucumber 
  • 1 avocado per person
  • 2 peppers 
  • 330g cherry tomatoes
  • 400g mixed beans (200g per person) in tomato sauce (or whizz up your own with tomatoes + puree) 
  • 1 red onion 
  • Small handful jalapenos 
  • Handful of parsley 
  • Handful of coriander 
  • Small handful chives 
  • Dash of rice vinegar
  • Squeeze of lime juice

 

Instructions:

  1. Dice all salad vegetables – so 1 cucumber, 2 peppers, 330g or so of cherry tomatoes (leave a handful if you are making your own bean sauce), 1 red onion, a small handful of jalapenos (to taste) and your choice whether you dice the avocado or slice it to place on top. 
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    I’d recommend using a vegetable chopper to dice this seconds! Here’s the one I use or US version (Amazon Associate).
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  2. Add all diced salad to a large mixing bowl with a dash of rice vinegar and squeeze of lime juice.
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  3. Chop the coriander (handful), parsley (handful) and chives (small handful) and add to the mix. Mix well then serve up your portion.  
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  4. Add a portion of mixed beans on top (200g per person). If you are using plain beans, you can either blend them for a bean paste or blend a few tomatoes with some tomato puree and a dash of paprika and cayenne.

     

  5. If you sliced the avocado, add this on top and you’re done. 

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Green Body Mojo and its publications are strictly informational and not intended as medical advice, nor a substitution for medical advice. For medical advice, diagnosis and treatment please consult your physician or other qualified health providers. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

© 2017-2018 Green Body Mojo LTD

Wagamama Inspired “Yasai Itame” (Crisp Veg in a Spicy Coconut, Ginger and Lemongrass Broth)

Wagamama Inspired “Yasai Itame” (Crisp Veg in a Spicy Coconut, Ginger and Lemongrass Broth)

Mains

Wagamama Inspired Yasai Itame

My favourite Wagamama dish recreated! Beansprouts, red and spring onions, bok choi, green pepper, shiitake mushrooms and chillies in a spicy coconut, ginger and lemongrass broth, garnished with fresh coriander and lime. I adapted the Coconut Ginger Recipe from the Wagamama book and, for a less starchy option, used extra beansprouts in place of rice noodles – though you could add rice noodles if you wish. The cashews are optional, leave out if you’re going for a light, cleansing dish, otherwise, include them for a more substantial main meal.

Recipe

Yasai Itame

Portion: 2

Coconut Ginger Lemongrass Broth: 

  • 200ml coconut milk
  • 4 lemongrass stalks 
  • 4 garlic cloves
  • 1 fresh chilli (ideally green)
  • 2-inch piece of fresh ginger 
  • 2 tbsp coconut oil
  • Couple pinches of Himalayan salt

Vegetables (alter as you like):

  • 300g of bean sprouts (half if you use rice noodles)
  • 1 green pepper 
  • 125g mushrooms (ideally shiitake)
  • 1 bok choy 
  • 1 red onion 
  • 2 spring onions 
  • 1 red chilli 
  • 1/2 lime 
  • A handful of fresh coriander (a must)
  • Optional: rice noodles, a handful of cashews and a sprinkle of sesame seeds

Instructions:
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  1. To make the coconut ginger broth Cut the ends off the lemongrass stalks (4) and remove the outer leaves. Peel the garlic (4 cloves) and ginger (2-inch piece). Finely chop all of the above plus the chilli (1). The finer you can chop the better since the lemongrass is tough and the ginger stringy!
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  2. Add 2 tbsp of coconut oil to a deep set frying pan, or ideally a wok. Heat the oil (low-medium) then add the broth ingredients (lemongrass, garlic, ginger, chilli) and saute for 8 minutes.
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  3. Boil the kettle (500ml worth) and add 500ml of hot water to the pan (warning: make sure the pan is on low heat, otherwise the water will sizzle and turn to steam as you pour it in). Simmer for 20 minutes until the water has reduced by half.
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  4. Prepare the vegetables: slice your veg thinly and at an angle to maximise surface area, allowing you to cook quickly and retain crispness. Vegetables to slice are as follows: 1 green pepper, 2 spring onions, 1 red onion, 125g mushrooms (shiitake ideally), 1 red chilli and 1 bok choy.
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  5. Add 200ml coconut milk to the broth along with a couple pinches of Himalayan salt and simmer for a couple minutes further before removing from the heat.
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  6. Optional: I personally find lemongrass to be quite tough, even when finely sliced (my slicing is not on par with the chefs at Wagamama’s!) so I blend the broth to make it smoother. To do so, remove the broth from the pan and pour into a blender cup. Fill a saucepan or mixing bowl with cold water and set the blender cup in there to cool the broth before blending.

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    If you want to use rice noodles, cook these now (a few minutes in boiling water).

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  7. Add 2 tbsp of coconut oil to your pan or wok (broth removed) and heat on a medium to high heat. Add the sliced veg and stir-fry for a few minutes until cooked yet crisp. Add the bean sprouts (300g without rice noodles or 150g with rice noodles) and stir in.
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  8. If you have cooled the broth to blend, either heat it up in a saucepan or add it to the wok with the vegetables and bring to simmer. Ideally, heat in a separate pan to keep the veg as crisp as possible, though no worries if you want to save on washing up! 
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  9. Add a good handful of chopped coriander and a squeeze of lime juice. Garnish with sesame seeds if you’d like.

the endo diet
lifestyle

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Green Body Mojo and its publications are strictly informational and not intended as medical advice, nor a substitution for medical advice. For medical advice, diagnosis and treatment please consult your physician or other qualified health providers. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

© 2017-2018 Green Body Mojo LTD

Baked Sweet Potatoes with Black Bean Chilli

Baked Sweet Potatoes with Black Bean Chilli

Mains

Baked Sweet Potatoes with Black Bean Chilli

A less stodgy version of baked (white) potatoes, sweet potatoes have a superior nutritional profile and have even been studied for their ability to reduce inflammation. Being so versatile, tasty and filling they are a firm staple
of my diet.

Recipe

Baked Sweet Potatoes with Black Bean Chilli

Portion: 2

Sweet potato & chilli ingredients: 

  • 4 medium sweet potato
  • 2 red onions 
  • 1 tin chopped tomatoes
  • 1 tin black beans
  • 2 cloves of garlic
  • 2 tbsp tomato puree
  • Avocado oil
  • 3 tsp paprika
  • 2 tsp coconut aminos
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne
  • 1/2 tsp blackstrap molasses
  • 1 tsp date or maple syrup
  • 1/2 tsp chilli powder or fresh chilli
  • Lots of black pepper
  • Pinch of Himalayan salt
  • Topping of fresh coriander

Vegan sour cream ingredients: 

  • 100ml yoghurt
  • 1/2 tsp tahini 
  • Squeeze of lime

Guacamole ingredients:

  • 1 large or 2 small avocados 
  • 2 tbsp dairy-free yoghurt 
  • Pinch of Himalayan salt

 

Instructions:
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  1. Wash the sweet potatoes but leave the skin on. Slice the potatoes in half and then put a little avocado oil in your hands and coat the sweet potatoes in this. Wrap in foil and place in the oven at gas mark 6 or 200 degrees Celsius. Leave for half an hour before you carry on with the next steps.
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  2. Finely chopped the garlic cloves (2) and set aside. 

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  3. In a large skillet, dice the red onions (2) and saute with avocado oil and a little Himalayan salt. Add the garlic and saute for a further minute.

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  4. Add the chopped tomatoes (1 tin) and black beans (1 tin) to the pan and bring up to heat. Cook through for 5 minutes or so.
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  5. Lower the heat and add the chilli spices and flavour (2 tbsp tomato puree, 3 tsp paprika, 2 tsp coconut aminos, 1/2 tsp cinnamon, 1/2 tsp cayenne, 1/2 tsp blackstrap molasses, 1 tsp date or maple syrup (to offset the tinned tomatoes), 1/2 tsp chilli powder or fresh chilli, lots of black pepper and a pinch of Himalayan salt). Stir well. Set heat to lowest and let sit.
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  6. Check on your sweet potatoes by poking them with a knife. If they are soft and the knife slides through easily, they are cooked. 

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  7. Once the potatoes are cooked, make the vegan sour cream by mixing 100ml of dairy-free yoghurt with 1/2 tsp tahini and a squeeze of lime juice. 
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  8. Make the guacamole by mashing the avocado (you can use your blender if the avocado is not nicely soft) and adding 2 tbsp dairy-free yoghurt and a pinch of Himalayan salt.
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  9. Serve up the sweet potatoes. Add the veggie chilli on top then the vegan sour cream and then the guacamole. Top with some chopped fresh coriander.

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Cauliflower & Broccoli Pasta Bake with Cashew Sauce (Vegan & Gluten Free)

Cauliflower & Broccoli Pasta Bake with Cashew Sauce (Vegan & Gluten Free)

Mains

Cauliflower & Broccoli Pasta Bake
with Cashew Sauce

(Gluten Free)

When transitioning to a plant-based lifestyle, we tend to swap ‘like for like’. So instead of cheese, we get vegan cheese and instead of bread we get gluten-free bread etc. These are not healthy swaps per say, as it’s swapping one processed item for another. So with that said, I’m not a big proponent for these alternatives, however, brown rice pasta is just made out of brown rice flour, not a dozen more ingredients as the case can be. So if you’re looking for an old regular to turn to among all these plant-based meals, try this pasta bake!

Recipe

Cauliflower & Broccoli Pasta Bake

Portion: 2+

Ingredients: 

  • 3 cups / 200g gluten-free pasta 
  • 1 small cauliflower (1/2 large)
  • 1/2 broccoli 
  • 1 large onion (2 small)
  • 125g cashews
  • 2 vegetable stock pots/cubes or 2 tsp+ powder (gluten-free)
  • 3 cloves garlic
  • 3.5 tbsp nutritional yeast
  • 2 tbsp ground almonds
  • Drizzle of avocado oil
  • Optional: chopped parsley to top

 

Instructions:

  1. Make the cashew-cheese sauce first – to a blender, add 125g of cashews, 125ml water, 3 garlic cloves, 3.5 tbsp nutritional yeast, 1 vegetable stock pot/cube (or 2 tps+ powder) and 2 tbsp ground almonds. Place this in the fridge to set (you can leave it in the blender cup).

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  2. Set the oven to gas mark 5 (190 degrees).

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  3. Prepare the veg: remove the stem of the broccoli (1/2 head) and leaves of the cauliflower (1 small head). Pull the florets apart. Slice the broccoli florets in half, then half again if you can. They want to be fairly small. Chop the cauliflower to the same size. Dice the onion (1 large or 2 small), though not too finely.

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  4. Place the vegetables in a large mixing bowl with a drizzle of avocado oil. Toss the bowl to disperse the oil and then tip them onto a baking tray. Place in the oven for around 15-20 mins on the middle shelf. (Check after 10 minutes; depending on the size of florets, they are prone to burning though being on the middle shelf should prevent that.)

     

  5. Put the vegetable stock into a pan and boil enough water to cover the pasta.  Pour some boiling water over the stock to break it down then add the pasta. Pour the rest of the water over the pasta – you want just enough to cover it. Add a pinch of salt and simmer for 10 mins.

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  6. Now boil the kettle again (enough for 200ml) and get the cashew sauce out.  Add the boiling water to the sauce and stir well. This should be thick. You can always add an extra 1 tbsp ground almonds to help thicken if necessary.

     

  7. Drain the pasta (don’t rinse). Place the pasta at the bottom of a cooking dish. Tip the veg over the top and then pour the sauce on. Place in the oven for 20-25 mins. Go for 30 if you like things crispy on top.

     

  8. Serve up your portion and sprinkle a little bit of chopped parsley over the top.

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© 2017-2018 Green Body Mojo LTD

‘Made From Scratch’ Green Thai Curry

‘Made From Scratch’ Green Thai Curry

Mains

‘Made from Scratch’
Green Thai Curry

I love Indian food, but I’m always torn between choosing a spicy or a creamy dish. Yes, there’s the Ceylon, but I either like it Vindaloo spicy or korma creamy. …And that’s the great thing about Thai food, it’s both. You get the thick, creamy coconut sauce with the hit of spiciness, and without that build up of heat.

Recipe

Green Thai Curry

Portion: 2

Thai paste ingredients: 

  • 1 can coconut milk
  • 2 shallots or 1 small white onion
  • 2+ green chillies (add more to taste)
  • 2 lemongrass stalks
  • Handful of fresh coriander
  • 3 garlic cloves
  • 2-inch piece of ginger
  • 3 tbsp ground almonds
  • 2-3 tsp coconut oil 
  • 3 tsp ground coriander
  • 1.5 tsp date syrup
  • 1 tsp ground ginger
  • 1/2 tsp cumin (ground or seeds)
  • 1/2 tsp coconut aminos
  • 1/4 tsp turmeric
  • Pinch of Himalayan Salt
  • Couple dashes of black pepper

Vegetables: (use whatever you’d like)

  • 1 tbsp coconut oil
  • 1 medium-large sweet potato
  • 1/2 courgette/zucchini 
  • 1 pepper
  • 2 pak choi
  • 3 mushrooms
  • 1 red onion
  • 50-100g cashews
  • 1.5 cups brown rice (adjust to suit appetite)
  • Handful of coriander

Instructions:
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  1. For brown rice, use double water. Add the rice (1.5 cups) to a large bottomed pan and boil enough water to add double (3 cups). Add this to the pan and reduce to simmer. The rice will take about 30 minutes to cook.
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  2. In the meantime, peel and chop the sweet potato into medium cubes. Add this to a new pan of boiling water and simmer until softened. You can also bake this is the oven if you prefer. Boiling is much quicker, but baking is a better process.
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  3. Finely slice the garlic cloves (3), lemongrass (2), shallots (2) (or 1 small white onion) and green chillies (2) – deseed these first. Grate the ginger, or if you don’t have a ginger grater, finely slice this too. Finely chop a handful of coriander.
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  4. Prepare the rest of your veg; the outer couple layers of the pak choi leaves can be sliced longways, the smaller inner leaves should be ok as is. Slice the mushrooms. Slice the courgette/zucchini at an angle and then down the middle. Slice the red onion into segments as if it were a chocolate orange. Do the same with the pepper but then chop those pieces in half. The basic idea is to have all of the vegetables about the same size while maximising the surface area.

     

  5. Check on your sweet potato. Once it’s cooked through (you want it to be soft but firm), drain and leave in the warm pan.
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  6. Add a bit of coconut oil (2 tsp) to a small frying pan and heat on a low setting. Add the sliced/grated ingredients from earlier and saute for about 3 minutes before adding a little extra coconut oil (1 tsp) and the spices; ground coriander (3 tsp), ground ginger (1 tsp), cumin (1/2 tsp), turmeric (1/4 tsp), Himalayan salt (pinch) and black pepper (couple dashes). Saute for a further couple minutes.

     

  7. Check on your rice; poke a knife into the rice and push back slightly, if there’s still water, leave it, if the bottom of the pan is dry, check the rice is fully cooked and then turn off the heat. If you haven’t added enough water, boil the kettle and add a little extra in.
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  8. Add the coconut milk to the pan (1 can) and simmer gently; mix in the date syrup (1.5 tsp) and coconut aminos (1/2 tsp). Add the pak choi, cashews (50-100g), finely sliced coriander and ground almonds (3 tbsp) and leave the coconut milk to reduce for a few minutes.

     

  9. Once the rice is near enough ready, add 1 tbsp coconut oil to a wok, skillet or large frying pan. Heat to a mid-high setting so that it sizzles and then chuck in the veg. Keep it moving and stir-fry for a few minutes until cooked but still crisp.

     

  10. Transfer the contents of the small pan to the larger pan and gently mix together. 
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  11. Serve up the rice and spoon the curry on top or to the side, with a good sprinkle of chopped coriander. You can add a dash of coconut aminos to your rice to give it a more flavour if you wish.

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Green Body Mojo and its publications are strictly informational and not intended as medical advice, nor a substitution for medical advice. For medical advice, diagnosis and treatment please consult your physician or other qualified health providers. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

© 2017-2018 Green Body Mojo LTD