This can be made into a super quick meal by using pre-prepared tikka or korma curry paste, a good cup full of paste (or more depending on how “wet” you like your curry) and a tin of lentils (you won’t need the 250mls of stock if you use tinned lentils). In 10-15minutes you have a tasty and pretty healthy meal!
You can turn hearty leaves of kale into crispy crunchy “chips” for a delicious and remarkably heathy snack.
Kale is naturally high in Vitamin A, Vitamin C, folic acid, calcium and phytochemicals, substances associated with the prevention of cancer, diabetes, cardiovascular disease and hypertension. Kale also contains over 45 different flavonoids which provide antioxidant and anti-inflammatory benefits.
Raw cashews get a bad rap. They look boring and plain and yeah they are not roasted (yum! roasted nuts) but I am about to show you how you can turn these amazing little nuts into a creamy, delicious nut butter all on your own.
The Lemon Poppy Seed Muffin is a healthier alternative to regular muffins. This recipe actually uses coconut flour translating to a gluten-free product. The sugar content is very low, perfect for kids and adults. A mixture of tangy lemon and the sweetness of honey make for a delicious combo.