The Green Knight

Ingredients:

• 3 cups chard
• 3 cups Cos lettuce
• 2 cups broccoli pieces (florets and stems)
• 1 cup coconut water
• 1 tbsp chia seeds
• pinch of Himalayan salt

This juice will never fail to put a smile on your face, particularly after intense exercise. If you’re preparing this dark green juice for a later date, give it a decent shake before drinking to stir up the chia seeds. The coconut water and chia are a rich source of protein and electrolytes – essential minerals like sodium, magnesium and potassium that you will lose while sweating. The greens are packed with chlorophyll, which will help rid your system of unwanted lactic acid.

Amazonian Detox

Ingredients:

• 4 large Cos lettuce leaves
• ½ yellow pepper (cored and deseeded)
• ½ cup kale
• 1 tart green apple
• 1 sweet red apple
• ½ head fennel
• 4 celery sticks
• 1 cup spinach
• 2.5cm (1in) piece fresh root ginger (unpeeled)
• ¼ lemon (rind and pith removed)
• ½ cucumber

Looking to detoxify your digestive tract? The fennel and celery in this juice can seriously help you out, while the rest of the fruit and veg will supply you with a healthy dose of antioxidant and vitamin boosters. Get the ripest yellow pepper possible for the biggest vitamin C kick.

The Carotine Crusher

Ingredients:

• 2 Sweet potatoes
• 4 Carrots
• ½ Cantaloupe melon (skinned and deseeded)

The Carotine Crusher is a tribute to beta-carotene, and is packed to the brim with essential vitamins A and C which will give your immune system a helping hand. This juice is also rich in antioxidants.

Courgetti with Cashew Pesto (Serves 2)

Ingredients:

• 2 courgettes
• squeeze of fresh lemon juice
• pinch of Himalayan salt
• 2 handfuls of basil leaves
• 40g (1½oz) raw cashew nuts
• 40g (1½oz) pine nuts
• 1 garlic clove (peeled)
• 120ml (4fl oz) coconut oil

Method:

Make the spaghetti by pressing the courgettes through a spiralizer. Add this to the lemon juice and salt in a bowl and set aside. For the cashew pesto, combine the basil, cashews, garlic and pine nuts by whizzing them in a small food processor. Slowly add the oil at the same time. Dish up the courgette with a generous helping of the pesto. Save the excess for later by storing it in an airtight container in the fridge. It will keep for up to five days.

Sweet Potato and Salmon Cakes

Ingredients:

• 4 cups salmon (deboned)
• 2 big sweet potatoes (peeled and cut into chunks)
• ½ red onion (finely diced)
• ¼ large red pepper (finely diced)
• 1 tsp fresh ginger (grated)
• ¼ cup of cilantro and parsley (finely chopped)
• 1 spring onion (finely diced)
• Lemon wedges and 1 tbsp of fresh lemon juice
• 2 pastured eggs
• 1 tsp cracked black pepper
• 1 tsp capers (drained and chopped)
• 1 tsp pink Himalayan salt
• 1 tsp nutmeg (grated)
• 1 tsp paprika
• 1 tbsp avocado oil

Method:

Preheat the oven to 180°C. Place the salmon on a baking tray and season with salt, pepper and ginger. Lightly drizzle with avocado oil and place the lemon wedges on top. Cover with foil and cook for 10-12 minutes. In the meantime, boil the sweet potatoes for 20 minutes and sauté the onion, pepper and ginger until translucent. Remove both from the hob and leave to cool. Now grab the cooled and remaining ingredients and mix together in a bowl. Form your patties and then chill in the fridge for an hour. To cook, fry on a medium to low heat for 1-2 minutes on each side. Then return them to the oven (180°C) for 6-7 minutes. Serve them with the Beetroot & Quinoa Salad.

Beetroot and Quinoa Salad

Ingredients:

• ½ cup quinoa (rinsed)
• ⅓ cup sesame seeds (toasted)
• 1 medium-sized raw beetroot (peeled and grated)
• 1 carrot (peeled and grated)
• 2 cups baby spinach
• 1 ½ cups of radicchio and rocket (chopped)
• 100g of feta cheese (crumbled)

Dressing

• 3 tbsp apple cider vinegar
• 2 tbsp organic non-pasteurised honey
• 2 tbsp cold pressed olive oil
• 2 tbsp lime juice
• ¼ tsp pink Himalayan rock salt and pepper to taste

Method:

First, cook the quinoa, then set aside to cool. Create the dressing by whisking the ingredients together in a bowl – add salt according to taste. Combine your salad with the quinoa. To serve, add the dressing and crumbled feta cheese.

Garlic, Ginger and Chilli Chicken

Ingredients

• 4 organic skinless chicken breasts (fat removed)
• 2 garlic cloves (crushed)
• 1.50cm (½in) ginger (finely chopped)
• 1 green chili (deseeded and finely chopped)
• 2 tbsp cold-pressed avocado oil
• 1 tbsp of lemon juice
• 1 tsp turmeric
• 1 tsp cayenne pepper
• ½ tsp ground cumin

Method:

First, prepare the chicken by shallowly scoring each breast about six times with a sharp knife, this will allow the marinade to soak through – giving the dish it’s all-important flavour. Drizzle avocado oil into a baking dish and mix in the lemon juice, ground cumin, cayenne pepper, turmeric, chili, garlic and ginger. Place the chicken in the dish and coat well. Cover and leave to chill in the fridge for an hour. Flip the chicken and repeat. To cook, place the dish in the oven at 180°C for 15 minutes. Then flip each breast, and return to the oven for another 10 minutes. Before serving, check the meat is cooked all the way through.

Kale, Mango and Avocado Salad

Ingredients

• 1 bunch of kale (finely chopped)
• 2 avocados (peeled and chopped)
• 2 mangos (peeled and chopped)
• 1 cup of walnuts (halved)
• 1 small red bell pepper (chopped into small pieces)
• ¼ cup pumpkin seeds (roasted)
• ¼ cup of raw pomegranate seeds

Dressing

• 3 tbsp organic non-pasteurised honey
• ¼ cup apple cider vinegar
• 2/3 cup cold pressed olive oil
• 1 tbsp of lemon juice
• A pinch of Himalayan salt and pepper to taste

Method:

High in antioxidants, this superfood salad is sure to give you an energising boost. Arrange the ingredients for the salad in your chosen bowl. Then sprinkle the pumpkin and pomegranate seeds on top. Shake the dressing ingredients together in a sealed container until completely mixed. Pour generously over the salad and serve.