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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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

Turmeric Figgy Pudding

Turmeric Figgy Pudding

Breakfast | Dessert | Snacks

Turmeric Figgy Pudding

The health properties of turmeric are well researched and documented, and so has gained respect the medical field for its antioxidant profile and ability to fight inflammation. Curcumin is the active compound in turmeric, though makes up just 3%, so use a curcumin supplement if you want to access the most potent benefits. Add black pepper anytime you use turmeric and this greatly increases its bioavailability. While my recipes are vegan, honey technically isn’t. You can substitute for date syrup if you wish, though honey tastes much better in this recipe and has superior health properties (if you buy raw, unrefined honey). If you do want to use honey, if you can support a local beekeeper, you can ensure that you get it from an ethical source.

Recipe

Turmeric Figgy Pudding

Portion: 1

Ingredients: 

  • 250g dairy-free yoghurt
  • 2 fresh figs
  • 2 tsp raw honey or date syrup 
  • 1 tsp turmeric or curcumin extract
  • Pinch black pepper

Optional: 

  • Chopped or flaked nuts to top.
  • 1/2 tbsp chia seeds

Instructions:

  1. Mix the honey, turmeric and black pepper into the yoghurt (save a little yoghurt back if you want to make the white swirl). Mix if the chia seeds if using.
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  2. Pour into a glass or bowl, add the swirl layer if you’d like along with slices of the fresh figs.

3. Add chopped or flaked nuts to top if desired!

the endo diet
lifestyle

endometriosis self-care

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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

7 Minute Ginger Garlic Greens

7 Minute Ginger Garlic Greens

Breakfast | Sides | Snacks

7 Minute Ginger Garlic Greens

Quick and easy to make but full of strong flavours, this recipe is a trifecta of potent ingredients to help boost your immune system.

Recipe

Ginger Garlic Greens

Portion: 1

Ingredients:

  • 1 cup sliced greens 
  • 1 cup broccoli 
  • 1/4 of a courgette/zucchini
  • 1.5″ piece ginger
  • 1 garlic cloves
  • 1 tbsp coconut aminos
  • Drizzle of avocado oil 
  • 1 tsp sesame oil
  • Sprinkle sesame seeds

Instructions:
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  1. Slice the greens, courgette/zucchini and ginger into strips, quarter the broccoli florets and finely dice the garlic.
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  2. Add a drizzle of avocado oil to a frying pan along with 1 tbsp coconut aminos and heat on medium heat. Add all the vegetables and saute for a few minutes until softened.
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  3. Once cooked, remove from heat and add a little sesame oil to taste (1 tsp). Top with a sprinkle of sesame seeds.

the endo diet
lifestyle

endometriosis self-care

About          Join          Contact          Shop         terms

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

Raw Seed Bars (Grain-Free)

Raw Seed Bars (Grain-Free)

Breakfast | Snacks

Raw Seed Bars (Grain-Free)

Raw seed bars were one of the first ‘health food’ recipes I ever made – they’re so simple to make and you can really pack in the good stuff! Seeds, nuts and coconut oil are all good sources of essential fatty acids and, as the name suggests, are essential to the body. EFA’s and are involved in numerous processes including brain and nerve function, energy, metabolism and healthy skin, hair and nails.

Recipe

Raw Seed Bars

Portion: 4 large slices

Ingredients: 

  • 1 cup mixed seeds
  • 1/2 cups nuts of your choice 
  • 1/2 cup chopped dates
  • 2 tbsp coconut oil
  • 2 tbsp nut butter 
  • 1 tbsp tahini
  • 2 tsp blackstrap molasses
  • 1 tsp date syrup or raw honey

Instructions:
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  1. Coarsely blend 1/2 cup of mixed seeds (use the grinder blade).
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  2. Add this to a mixing bowl with 1/2 cup of whole mixed seeds. 
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  3. Coarsely blend 1/2 cup nuts (I blend the nuts separately from the seeds since the nuts take longer to blitz) and add to the mix, along with the remaining ingredients; 1/2 cup chopped dates, 2 tbsp coconut butter, 2 tbsp nut butter, 1 tbsp tahini, 2 tsp blackstrap molasses and 1 tsp date syrup.
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  4. Mix well and place in a deep sided baking tray or lunchbox. Press the mixture down very firmly until well compact; the bars should be about 1.5″ deep.

  5. Cut into 4 slices before placing in the freezer to set for at least 20 mins, then enjoy!

Storing suggestion: These seed bars are best stored in the freezer. This helps keep the ground seed fresh and maintains structural integrity (coconut oil sets hard)! They also taste really nice cold!

the endo diet
lifestyle

endometriosis self-care

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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

Cooling Green Smoothie

Cooling Green Smoothie

Breakfast | Snacks

Cooling Green Smoothie

This uber-green smoothie is calming and cooling and can be used pre-that time of the month to help combat excess heat and inflammation. Since smoothies are blended foods, this makes them very easy for your body to digest. Digestion consumes vast amounts of energy so by taking the load of the digestive system, your body can channel energy towards cleansing and healing.

Recipe

Cooling Green Smoothie

Portion: 1

Ingredients: 
 

  • 1/4 cucumber 
  • 1/4 courgette/zucchini
  • 1 celery stick
  • 1 kiwi
  • 1/2 banana
  • 1 small handful of spinach
  • 1 tbsp chia seeds
  • 1/2 cup crushed ice or filtered water
  • Optional: 1 tsp spirulina

Instructions:
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  1. Peel the banana and kiwi and wash the other veg.
  2. If you have a smaller, lower powered blender such as a Ninja or Nutribullet, roughly chop the veg. 
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  3. Add all ingredients to blender and blend until smooth. Add a little extra water if necessary.

the endo diet
lifestyle

endometriosis self-care

About          Join          Contact          Shop         terms

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