These days there are all types of ‘wraps’ which are tasty & boosted with proteins such as chia seeds, quinoa….& also give tasty gluten free options too.
Here’s some tasty options you might want to try out!
- tuna, mashed boiled eggs, baby spinach & grated carrot
- mashed avocado with lemon juice, grated carrot, leg ham & rocket
- hommus, julienne cucumber, grated carrot, alfalfa sprouts
- cottage cheese, lettuce, julienne cucumber & capsicum
- edamame green dip, sliced olives, diced tomato, rocket & feta
- pesto, chicken, grated carrot, avocado & lettuce
- mashed avocado & boiled egg, diced tomato & rocket
- pumpkin dip, leg ham/chicken, baby spinach
- beetroot hommus, roast sweet potato/pumpkin, feta & baby spincah
You can roll them up & cut into hand sized (3-4cm) pieces for kids divided lunchboxes, or just roll & wrap!
Need more lunchbox ideas….click here!
I LOVE turmeric!!!
I have been using Golden Paste on my fur babies for about the last 3 years…..& they just enjoy it in their dinner each night. My Rotti “Jax”, had occasionally walked like she’s in a bit of pain in her back legs & I really wanted to nip it in the bud before she had real problems. So I started her on the Golden Paste daily…..along with fish oils to ease the inflammation & reduce any pain.
And I truly believe it works. Not only does it help with pain & inflammation….but turmeric also helps the immune system & supports the liver – plus is a fantastic antioxidant. Both of my pups coats are amazing….& they just keep going from strength to strength.
- 1/2C organic turmeric powder
- 1C water (extra if needed)
- 1/3C oil (try coconut, extra virgin olive, or flax/linseed oil)
- 2-3tsp black pepper (freshly ground)
- 10-20g organic Ceylon Cinnamon (optional to help reduce dogs urine smelling like “cat pee”)
- Bring the turmeric & water to a boil, then lower the heat & simmer until you have a thick paste. This should take about 7-10 minutes & you may need to add additional water along the way.
- Add the freshly ground pepper & oil at the end of cooking, when the turmeric & water mixture has cooled down to just warm. Add in the cinnamon if desired. Stir well to incorporate the oil & allow to cool.
The Golden Paste will keep for 2 weeks, refrigerated.
Freeze a portion if you think you have too much to use within two weeks. You can find small 1/4-1/2tsp molds to use for this if you prefer.
Add it to your pet’s dinner plate or your horse feed … run wild! You can even use for Golden Milk, Smoothies, stir into Yogurt, add to your dinner plate as a condiment… it’s just as good for you too!
Recipe from Doug English (Australian holistic vet & world leader in treating animals with turmeric powder) http://turmericlife.com.au/turmeric-recipes-golden-paste/
I see lots of menopausal women in my clinic….& they often ask…is soy ok for me??? This is a simple answer of YES – as a ‘real’ FOOD, not generally a supplement. It’s all about….BALANCE (my favourite word!!)
Edamame (soybeans) are a phyto-oestrogenic food rich in isoflavones. These are compounds that have a weak oestrogenic effect & bind to oestrogen receptors in the body. Including these as part of a balanced diet may help reduce menopausal symptoms such as hot flushes & vaginal dryness, & may even protect you from breast & ovarian cancers.
Soy beans are full of B-vitamins & are particularly rich in choline – needed for brain function & also maintains the myelin sheath which protects our nerve cells. They are jam packed with amino acids….(the building blocks for protein), iron, calcium & Omega 3 EFA’s making them perfect for vegetarians. Your best choice is to buy organic soybeans when you can so you know they’re not genetically modified….& enjoying in moderation.
- x1 tin organic chick peas
- 1/2C shelled organic edamame beans
- 1C baby spinach
- Juice 1/2 lemon
- 2Tbsp olive oil
- x1 clove garlic
- 2 heaped Tbsp tahini
- 1/2tsp cumin
- handful of parsley…& any other herbs you like!
- pinch sea salt
- 1/4C water
- top with sesame seeds
- Place all ingredients except sesame seeds into food processor & blend till smooth.
- Add a little more water if necessary.
- Top with sesame seeds & enjoy with veggie sticks.
Recipe by Lisa Guy, naturopath.
Looking for a tasty midweek meal this week???
This vegetarian meal can be switched to replace the tofu with chicken/turkey/prawns if you prefer….& even the noodles can be of your choice…or even brown rice or quinoa if you’d prefer. Add any veggies in the fridge to pack them in there.
- 1/4C tamari
- 2-3 red chilies, finely chopped
- 1-2 garlic cloves, chopped
- 2cm ginger, finely grated
- 1Tbs honey
- 3Tbs lime juice
- finely grated zest of 1 lime
- handful fresh coriander, roughly chopped
- 300g medium tofu
- 1/3C coconut oil
- 150g snowpeas, diagonally sliced
- 1 bunch broccolini, sliced
- 3 spring onions, diagonally sliced
- 1/2 red capsicum, sliced
- pkt rice noodles
- Combine tamari, honey, lime juice, chili, garlic, ginger & ring into jug & whisk together. Drain tofu, halve & cut into into 1.5cm thick slices.
- Heat 2Tbs oil in frypan over medium heat. Cook tofu for 2-3mins on each side or until golden. Pour half of the sauce mixture over tofu &simmer for 1-2mins, till sauce thickens.
- Prepare noodles as per packet. Heat remaining oil in wok. Add snowpeas, broccolini, capsicum & spring onions & stirfry for 1min. Add remaining sauce & cook for further 2mins.
- Stir through drained noodles with veggies until heated.
- Divide noodles & veggies into serving bowls. Top with tofu, coriander & sauce.
This time of year is great to enjoy soup….no matter where you are!!
It’s a great lunch to take to work or school in a thermos….or to enjoy for a nutritious, easy dinner. I’ve made mine in the slow cooker – but you can easily whip it up after work on the stove.
Jam packed with calcium, magnesium, potassium, folic acid, phosphorous, vitamin C & beta-carotene – it’s easy on digestion, detoxifying & great for circulation!!
- 2tsp oil (I like coconut)
- 1 small brown onion, chopped
- 3tsp red curry paste (modify for kids)
- 500g gold sweet potato, peeled & coarsely chopped
- 250g pumpkin, skin off & chopped
- 2tsp lemongrass paste (or fresh lemongrass to taste)
- 2 pinches of salt
- 1 tsp coconut sugar (or brown sugar)
- 2C coconut/almond milk (‘So Good’ one….or Soy milk if prefer)
- 1/2C coconut milk
- 1.5C water
- Coriander, chopped to serve
- Heat oil in slow-cooker set on ‘high’ (or large saucepan). Add in onion & cook until softens.
- Add in curry paste & cook for 1-2mins till aromatic.
- Add in sweet potato, pumpkin & lemongrass. Pour in 1.5C water & leave in slow-cooker till vegetables are tender (or bring to boil in saucepan, then reduce to simmer for 15-20mins).
- Add in salt, sugar & ‘milks’. Set aside to cool slightly. Blend or process soup in batches, until smooth.
- Return to pan & stir over low heat until heated through. Ladle into bowls & sprinkle the coriander on top. Enjoy!!