Meals

BREAKFAST SMOOTHIE

Blend up some organic frozen berries with a banana, an avocado and supplements (my personal favourite is Maca + Raw Cacao). Pour this into a bowl and sprinkle some coconut flakes and cacao nibs on top for a more satisfying meal!

CELL SALT SALAD

Mix up a range of organic veg (such as watercress, cucumber, celery and beetroot) with some pickles (such as sauerkraut and gherkins) and scatter some Celtic grey salt all over for a tastier meal. Adding some sprouted lentils will make this lunch more nutrient-dense and filling.

STEW

Simply leave brown lentils and pearl barley in a slow cooker for at least 6 hours (make sure you stir every couple of hours and add lots of water as they drink this up quick!) with any vegetables and flavours you like (eg. carrots, leeks, onions, wild garlic/ garlic, ginger and salt). If you have a high quality, organic, fermented soya sauce, then this can add extra flavour just before serving.

CURRY

Easy dinner with lots of options!

Korma? Simply mix coconut milk with some spices (turmeric, pepper, cumin).

Madras? Add some fenugreek and masala to tomato passata (even better, blend up organic tomatoes!)

Chickpea Curry? Mix coconut milk with ginger, garlic, fenugreek and cumin. Add cooked chickpeas.

Lentil and Squash? Boil up some brown or green lentils with a butternut squash. Mix with some tomatoes, onion, garlic, turmeric, pepper, grey salt and cumin for taste.

All of the above are delicious on pressure-cooked quinoa!

STIR FRY

Gently heat some onions in coconut oil. Add in some grated ginger, garlic, a diced chilli and peppers until fragrant, then some courgetti/ zucchini (I prefer to spiralise it for ‘noodles’). Pretty much any vegetables will go well, such as broccoli and snap peas. Season with quality salt and pepper. If available, some traditional, organic, fermented Japanese soya sauce can add some extra flavour. From this delicious base, you can add whatever you like to make it more filling (I like chicpeas).

SWEET JACKET POTATO

Make your own beans by mixing organic haricot or cannellini beans with tomato passata/ blended tomatoes (adding garlic, salt and oregano makes this even tastier) and pour over a cooked jacket potato.

LENTIL DISHES

Lentils are a great substitute for the minced meat in many traditional dishes. I love using it as a base and scooping mashed potato or cauliflower mash (cook cauliflower, blend it up) on top for a ‘Cottage Pie’ meal. Cooked lentils can also be mixed with some flavoured tomato passata (I use paprika, garlic, onion, cumin, salt and pepper) for a ‘Chilli Con Carne’ dinner.

BEAN BURGERS

There are so many ways that beans can be spiced up to create delicious ‘burgers’! My favourites include:

Chickpea - Blend cooked chickpeas with cumin, salt and pepper, then simply cook in the oven.

Kidney Beans - Mash cooked kidney beans with onions, garlic, cumin, salt and pepper. Fry or oven cook.

Black Beans - Mix cooked black beans with desired flavours (I like just onions!) and cook.

These are delicious when served on a Portobello (mushroom) bun.

SPELT BREAD

Spelt is an ancient grain so tends to be easier on the gut and easier to digest than others. If you can source Sprouted Spelt Flour, then even better, as sprouted grains hold far less anti-nutrients. Simply mix the flour with bicarb and water (about 500g of spelt to a heaped teaspoon of bicarb, to 300-350ml of water), then leave in the oven until cooked (about 1 hour for a large loaf, however, spelt doesn’t always cook all the way through, so you may need to cut the bread up to get the centre cooked, which may also speed up the cooking process). Some salt can also be added for extra flavour!

A delicious topping for this is guacamole! Simply mash a ripe avocado with some wild garlic, fresh basil leaves and leek, seasoned with salt.

SOUP

Pretty much anything that can go in the blender can be made into a soup (eg. butternut squash and sprouted chickpeas)! Alternatively, warming some coconut milk up with mushrooms, garlic and salt also makes a yummy mushroom soup without the blending.

Side Note: According to Thomas Cowan (research the name if you’re not already familiar with his work; he’s fabulous!), Leeks are one of the most beneficial foods we can consume in order to grow a healthy, rich and diverse gut bacteria. So adding this onion-like veggies to your meals may be just what your digestive and immune systems ordered :)

Please feel free to leave comments below of any other meals that you enjoy during your days of spiritual cleansing :)