Get the Glow (12 page)

makes 12 bars

1 ripe banana

2 tbsp coconut oil, plus extra for greasing

4 tbsp tahini

pinch salt

1 tsp cinnamon

100g pumpkin seeds

100g sunflower seeds

2 tbsp chia seeds

4 tbsp sesame seeds

In the food processor blend the banana, coconut oil, tahini, salt and cinnamon, until you have a paste. Add the rest of the ingredients and pulse for another minute. Grease a roasting tin or square cake tin with coconut oil. Pour the mixture out onto the greased tin and place in the freezer for 1 hour. Remove it from the freezer, cut into bars and transfer to the fridge.

These bars will last for 1 week in the fridge
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green gazpacho

This tastes like summer, and ticks every box: light, healthy, dairy free and, most importantly, delicious. The clean taste of cucumber and mint pairs beautifully with the creaminess of coconut, and a lovely textured crunch comes from the flaked almonds.

serves 2–3

1 cucumber, roughly chopped

1 yellow pepper, deseeded and roughly chopped

1 clove garlic, crushed

2 avocados, peeled, stoned and roughly chopped

5 spring onions, roughly chopped

1 handful fresh mint leaves

1 tbsp cider vinegar

200ml coconut milk

200ml water

2 tbsp olive oil

1 green chilli, deseeded

2 tsp sea salt

1 large grind pepper

1 tsp cayenne pepper, to serve

2 tbsp flaked almonds, to serve

Put all the ingredients except the cayenne and almonds into a blender, and blend until smooth. Sprinkle over the cayenne and almond flakes, and serve chilled.

celeriac and parsnip soup with seed mix

This gorgeous root veg soup is so creamy and nourishing. The seedy mix scattered over the top gives an omega-3 crunch to this masterpiece.

serves 4–6

1 tbsp coconut oil or butter

1 white onion, finely chopped

2 pinches salt

3 large or 5 small parsnips, peeled and cut into chunks

1 celeriac, peeled and cut into chunks

500ml bone broth, or chicken or vegetable stock

1 x 400ml can coconut milk

5 tbsp pumpkin seeds

2 tbsp sesame seeds

1 tbsp chia seeds

2 tsp chilli flakes

Heat the coconut oil or butter in a large saucepan over a low heat for 1 minute, then add the onion and a pinch of salt. Sauté for 5 minutes.

Add the parsnip and celeriac to the onions and sauté for 3 minutes, then pour in the broth or stock, coconut milk and add another big pinch of salt. Bring to a simmer and cook for 30 minutes, then blend with a hand blender.

Mix the seeds and chilli flakes in a bowl, and scatter them over the top of the soup when you are ready to serve it.

beetroot and sweet potato soup

This is such a comforting, earthy soup. I love to make a batch of this at the beginning of the week and enjoy it all week long. Topped with omega-3-rich walnuts and fresh dill, it’s bound to lighten anyone’s mood.

serves 4

3 sweet potatoes, peeled and cut into bite-size chunks

3 beetroots, peeled and cut into bite-size chunks

2 tbsp coconut oil, melted

1 tbsp ground cumin

1 onion, finely chopped

500ml bone broth, chicken or vegetable stock

200ml water

5 tbsp walnuts, chopped

10g finely chopped fresh dill

salt and pepper

Rub the chunks of sweet potato and beetroot in 1 tablespoon coconut oil, the cumin and a grind of salt and pepper.

Heat 1 tablespoon coconut oil in a large saucepan over a medium heat for 1 minute, add the onion and sauté with a pinch of salt for 5 minutes. Throw in the sweet potato and beetroot and sauté for 3 minutes, stirring constantly so nothing burns, then add the broth or stock, and the water. Simmer for 30 minutes, then purée with a hand blender, and serve scattered with walnuts and dill.

butternut and coconut soup

The only thing I like about summer being over is soup season. Try to make your own stock or buy it fresh – you will taste the difference. This soup is about to become a staple for you.

serves 6

1 butternut squash

2 tbsp coconut oil or butter, melted

pinch sea salt

1 tbsp fresh rosemary

1 white onion, finely chopped

1 x 400ml can coconut milk

250ml boiling water, chicken stock or bone broth

2 tsp chilli flakes, to serve

Preheat the oven to 200°C/400°F/Gas mark 6.

Cut the squash in half, rub the cut sides in 1 tablespoon melted coconut oil or butter and sea salt, wrap each half in foil and bake in the oven for 30–40 minutes, or until cooked through.

Scoop out the squash flesh with a spoon and set aside. In a saucepan, heat 1 tablespoon coconut oil or butter with the rosemary for 1 minute over a low heat, then add the chopped onion. Sauté for 5 minutes, then add the coconut milk, squash and boiling water, stock or broth. Cook for 10 minutes over a low heat and serve with a sprinkle of chilli flakes.

lentil and tomato soup

This soup is so nourishing. It’s super simple, too, making great use of store-cupboard basics. I like to use split lentils, as they don’t require soaking and give a gorgeous rich texture. The garlic gives it some spice as well as a nice boost to the immune system.

serves 2

1 tsp ground cumin

1 tsp ground coriander

1 tbsp coconut oil or butter

1 red onion, finely diced

2 cloves garlic, crushed

100g red lentils

300ml chicken or vegetable stock

1 x 400g can chopped tomatoes

natural yoghurt and fresh coriander, to serve

salt and pepper

In a large pan, dry-fry the cumin and coriander over a medium heat for 30 seconds, then add the coconut oil or butter. Pop the diced onion in with a pinch of salt, and sauté for 5 minutes.

Throw in the garlic and cook, stirring, for 1 minute then add the lentils. Add the stock and tomatoes. Bring to a simmer and let the soup cook for 20 minutes. Season with salt and pepper at the end of the cooking time.

Serve topped with a dollop of yoghurt and some fresh coriander.