All Recipes

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Cauliflower & Broccoli Pasta Bake with Cashew Sauce (Vegan & 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!

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‘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.

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Spiced Pear Porridge

Pears are an excellent way to sweeten things up. Warm, cosy and filling, perfect for a winter’s morning! Oh, and you see that drizzled date syrup? You don’t need to do that much if at all, I was just making the photo look pretty (and by that I mean I was way too heavy-handed, whoops).

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Quinoa Tabbouleh with Gluten-Free Falafels & Turmeric-Yoghurt Dressing

Don’t be put off at the thought of making your own falafels, burgers and such. Yes, it’s more work than buying them pre-made, but not that much work. I just lob all of the falafel ingredients into a blender and now you just have to coat and cook them. Getting hands-on with your food is a great way to reconnect with the fundamentals of life and I find it quite peaceful, a bit like mediating-in-movement. Or put on some music and have fun.

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Curried Vegetable Ramen (Soy-Free)

Japenese-style food is amazing as it’s cooked light and fast which helps to retain nutrients and is packed with some seriously potent ingredients such as coriander, lime, garlic and lots of ginger – and that’s before all of the vegetables.

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10 Minute Pesto with Zucchini Pasta (Gluten & Dairy Free)

Pasta has always been a quick fix, but the combination of grains and dairy can leave you feeling heavy and sluggish. Enter zucchini pasta (or courgette as we call it here in the UK). With a handheld spiralizer (which you can pick on Amazon for very little), you can make yourself this green pasta. Pesto is traditionally made in pestle and mortar – this is a quick version, all you need to do is chuck the ingredients into a blender and you’re good to go. You can even eat this raw.

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Vegan Cooked Breakfast with Mashed Avocado, Scrambled ‘Eggs’ and Sweet Potato Rosti

I love a cooked breakfast (at any time of the day), but what I love, even more, is when a non-vegan raves about a vegan meal (in this case, my husband has given it his seal of approval). I’m not a militant, it’s just that veggie or vegan meals can be really hard to grasp for a lot of people. This recipe has lots of tasty elements – dill is perhaps my most favourite herb, avocado lightens and brightens everything up and yet another use for sweet potatoes!

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