All posts tagged: clean eats

Free Healthy Desk Lunch Recipe Ebook

This is exciting!The lovely folk over at Furniture at Work have put together a fab recipe ebook filled with healthy desk lunch ideas.  The ebook contains recipes by a collection of 16 bloggers and includes Hole Food Family’s very own ‘Clean, Lean & Green with Cashew Turmeric Cream’. The ebook is free to download and contains some Gluten Free, Vegan, Seafood, Egg & lunchbox inspiration… Click the link below to download your copy for FREE!  #HealthyDeskLunch Healthy Desk Lunch Recipe Ebook Follow us on facebook, Twitter, Instagram & Pintrest Follow my blog with Bloglovin  

Mighty Minestrone & Other Winter Warmers

In the thick of this cold snap, bundled up in chunky knitwear and just as I was gloating that I haven’t been ill since I can’t remember, it hit me.  The worst cold virus I’ve had since I can’t remember… hot & cold, aching all over, 3 days on the sofa and counting and most distressing (for me not my family), I’ve lost my voice, totally.  No sound, just whispers.  Actually I think my family are probably quietly relieved!!  So this is a recipe I meant to post a good few days ago, spurred on by Nigel over at The Hersham Hub and his request for winter warmer recipes…   Ingredients: 1 red onion 2 cloves crushed garlic 2 small leafy celery stalks 2 green chillis 1 courgette 1 pointed red pepper 1 sprig rosemary 2 tsp paprika 1 tsp mixed herbs 1 tsp vegetable bouillon 1/2 glass red wine 25g fresh basil 2 tins plum tomatoes 1 tin mixed beans 1/2 cup orzo (pasta) 20g butter 2 tbsp olive oil Method:   1. Heat …

Spinach & Red Lentil Chilli, Guac & Coriander Cashew Cream with Baked Sweet Potato

This is a feel good supper.  It’s filling and hearty without being bloaty and guilty!  I’ve been reading a brilliant book recently called ‘Gut’ by Giulia Enders, its really accessible for unsciency types like me, and really insightful when it comes to understanding how we digest food, how long it takes and what a powerful, totally underrated organ the gut is.  It turns out that if we feed our gut bacteria well and give it enough time and space to give itself a good clean, we can powerfully influence our state of mind, health and well-being.  Food is more than fuel, it’s the very building blocks of our being.  I can’t recommend the book highly enough, and if you’re not convinced here’s a video of Giulia talking about the book.   So back to the gut friendly recipe!  Putting these ingredients together was originally inspired by Deliciously Ella’s Mexican Quinoa Bowl which is a recipe worth checking out.  Although, chilli’s been part of our repertoire since I can remember, the addition of the cashew cream …

Chicken Pasanda With Cauliflower, Coconut & Almond ‘Rice’

This isn’t a fad.  Don’t mistake this one for a carb-avoiding gluten-free fashion supper… Although it happens to be those things!  For me it’s an alternative, I just didn’t fancy rice, and I do love cauliflower, and it does happen to be delicious!  Have you tried my vegetarian Mushroom Pasanda recipe by the way?  This is the same recipe (almost) with chicken!  So here it is!     Ingredients (serves 2):  1/2 large onion 4 cloves garlic 1/2 thumb ginger 1 red chilli (de-seeded) 1/2 tsp coriander seeds 1 tsp each of ground cinnamon, turmeric & mild curry powder 2 Organic Chicken Breasts 1 can plum tomatoes 1 can coconut milk 100mls white wine 1 small bunch chopped coriander 1 small head of cauliflower 1 handful whole almonds 3 tbsp desiccated coconut 2 tbsp coconut oil Salt & pepper Method: 1. Heat a tbsp coconut oil in a pan on the hob & pre-head the oven to 200C. 2. Finely slice the onion, crush and chop the garlic and soften in the pan for a …

It’s Clean, Lean & Green with Turmeric Cashew Cream

So this is it!  The New Year officially starts here… Tim was back to work today and the kids are back to school tomorrow… The Christmas decorations are all down and I’ve had a major blitz of toys, books, DVDs, clothes and unidentifiable objects (which at one time, were probably either dough, ‘toxic slime’, hair gel or raisins) that find their way to the corners of toy boxes, down the back of the sofa and behind cupboards.  It feels good (not the sticky stuff though)…! What also feels good (maybe even slightly better) is that I’ve had an equally clean day of fresh, crunchy seasonal food… No more pie, no more turkey and no more mid morning chocolate made by master chocolatiers! So here’s my Happy New Lunch, full of clean green goodness… Ingredients (Serves 1): Baby Gem Lettuce Leaves to line a bowl Large handful of spinach 1/3 head broccoli chopped really small 1 carrot (spiralized here, but grated would be fine) 3-4 shaves of red cabbage 1 handful raisins 1-2 handfuls raw cashews …

An Open Letter to Brussels Sprouts & Maple Roast Sprouts with Walnuts & Beetroot

Dear Brussels Sprouts, I think you should know how much I appreciate you.  Firstly you look like a cabbage, grown by a fairy, which makes me want to make a teeny tiny jar of Saurkraut out of you, or put you in the garden of my daughter’s doll’s house. I love that you chose to take all that wonderful brassica goodness and package it in really convenient, almost perfectly human bite sized portions.  I believe you really want us to eat you… I learned today that you contain isothiocyanates and that isothiocyanates promote the elimination of potential carcinogens from the body, and may also lower the risk of heart attack! Thank you so much for those wonderful health giving properties. Thank you too for being a vegetable who endures the cold to give us a winter crop.  You brave and selfless little brussels sprout.  It can’t be easy.  I’m sure sometimes you must envy peas and beans and those summer crops who get so much attention and summer warmth. But brussels sprouts, you provide such …

Fridge Raider Green Curry and Rice aka c.1999 on a Thai Beach

This was a fridge raiding meal the day before the shopping arrived, so strictly speaking it’s not a ‘green curry’ proper… but for me it has enough of the elements to make it as good as!  And if you close your eyes and put on Moby’s ‘Play’ album then you’re in Thailand c.1999! (Scroll down for a quick blast of ‘porcelain’ from that album) Ahhh, the memories… (Take a moment) OK, back to business!  It’s very quick to make, hearty as it is, but could be beefed up for the weekend if you add chicken, prawns or a side of spring rolls… Ingredients: 1 onion 4 cloves garlic 1 thumb ginger (grated) 1 green birdseye chilli 1 stick fresh lemongrass 2 tsp ground turmeric 1 tsp ground coriander 1 tin chickpeas (drained) 1 small butternut squash 1 can coconut milk 1 bunch fresh coriander salt & pepper 1 cup wholegrain basmati rice 2 tbsp coconut oil Method: 1. Heat the coconut oil in a large pan on the hob 2. Finely chop the onion, crush …

Roast Caramelised Autumn Veg Salad aka A Beetroot Affair to Remember

This is a beautifully warm, earthy salad… rich in flavour and texture.  I’ve got an abundance of gem squash at the moment thanks Jude, my allotment neighbour and still plenty of beetroot… Oh beetroot… In the words of Tom Robbins; ‘The beet is the most intense of vegetables…the murderer returned to the scene of the crime…The beet is what happens when the cherry finishes with the carrot…Rasputin’s favourite vegetable, you could see it in his eyes”… Phew. Ok. So if we’re all back in the room I shall continue…!! Ingredients for 2: 2 purple carrots 4 small beetroots 2 slices gem squash (Chopped) Sprig of Thyme 2 tablespoons olive oil 2 tsp maple syrup pinch sea salt 2 large handfuls baby spinach 100g Shaved raw red cabbage 2 handfuls pine nuts Method: 1. Chop the carrot (length-ways and half), beetroot (into 4) and gem squash in to bite sized chunks. 2. spread the veg out in a baking tray and drizzle with the olive oil. Sprinkle with sea salt and throw in the thyme. Give …

Cheap as Chips with Bestival Sauce

This is a great side or snack… The kids love it and I love picking on it when they have it! Using olive oil, and cutting out any dehydrated potato or additional starch or flavour that can be found in commercial potato products, these take 25 minutes in the oven.  As quick as most frozen oven chips, and cheap too! Ingredients: 1 medium potato per person cut in to 6 1 tbsp olive oil pinch of sea salt sprinkling of paprika (added by my lovely neighbour Louise) Method: 1. Pre-heat the oven to 200C 2. Cut the potatoes in to eight and spread out on a baking tray. 3. drizzle the olive oil and pinch of sea salt over the potatoes and give them a shimmy. 4. bake for 25 mins (or until the flesh is browning and they’re cooked through) The sauce here comes from our Chilli Chicken Bestival Kebabs recipe… Which was inspired by Tim’s weekend jolly (sorry work trip) to Bestival a few weeks ago! If you fancy chicken with the chips …

Fast Slow-Food, Quick Vegan Chilli…

This one is about as fast as slow-food gets.  In the time it takes to boil the brown rice the chilli is ready! Ingredients for two: 1/2 cup brown basmati rice. 1 red onion 3 cloves garlic 300g vine cherry tomatos 1 hot red chilli 1 tbsp tomato puree 1/2 glass vegan primitivo (there are some good options until £10 at Waitrose) Handful chopped coriander 1 can red kidney beans pinch mixed herbs 1/2tsp sweet paprika Salt and pepper to taste Olive oil Method: 1. bring a pan of water to the boil and add the rice. simmer for around 20 minutes or until the rice is cooked. Meanwhile… 2. heat the olive oil in a pan on a medium heat. 3. chop the onions and add to the pan. Soften but don’t brown. 4. chop the garlic and add to the pan. Be careful not to brown. 5. cut the cherry tomatoes in half and add to the pan. 6. chop the chilli and add to the pan. 7. add the primitivo and tomato …