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Ingredients:

Half a small pumpkin

1 small sweet potato

3 medium carrots

1 leek

5 cloves of garlic

3cm knob of ginger

1-2 birdseye chillis (seeds in)

3tbs of miso paste 

1 small broccoli

Half a large cauliflower

4 stalks of celery (leaves too)

3 small zucchinis

4tbs of apple cider vinegar

3 cups of homemade broth (beef, chicken, veg)

4 bay leaves

2tsp ground turmeric

3tsp mexican chilli powder 

1 can of chickpeas drained (I use no added salt)

Method:

Chop all veggies to your desired size (I am not particular with how I chop mine).

Crush garlic, finely chop chillis and grate ginger.

Place into a slow cooker.

Add in your broth, miso paste, apple cider vinegar, chickpeas, turmeric and mexican chilli powder. 

Add filtered water to bring soup to the top of your slow cooker, mix and add bay leaves.

Cook for 7-8 hours on low setting, or until you are happy with the texture of the vegetables. Remove bay leaves for serving.

I love to have mine with slightly toasted spelt mountain bread (cooked in the grill) or with bean vermicelli noodles..... Enjoy!! 

Peanut butter is a great source of protein, which is needed for cell function, energy, muscle growth and recovery. It also contains good fats for brain & heart health, magnesium and calcium for bone formation and maintenance, Vit A, Vit E, Zinc, Folate........ So much goodness in one teeny little peanut, how could you not love them?!  

I now add peanut butter to celery sticks, apples, smoothies, bliss balls, hot chocolate and the ever awesome chocolate.... hehe

I love the Mayver's peanut butter, but the Pic's peanut butter is great also and both contain no sugar or nasties. 

I used my Thermomix for this recipe, but can also be made in a pot on the stove.

Ingredients:

150g coconut oil,

80g cacao powder,

100g rice malt syrup or maple syrup, (adjust to taste if cacao is too strong)

1 tsp vanilla essence,

2 tbs of crunchy peanut butter (can use smooth also). 

Method:

Melt coconut oil (2mins, 70'C, spd 2), or in a saucepan, gentle heat.

Add in the rest of the ingredients, stir until completely blended (2mins, 70'C, spd 4).

Pour into moulds or into tin/container lined with baking paper.

Pop into freezer to set, once set, enjoy!! 

Can also be used as a top layer of slice, cake icing, bliss ball coating etc.

*Rice malt makes chocolate a little fudgy... Maple syrup more like chocolate.

I am so not a fan of Winter, but I love making soups! I find it one of the easiest ways to get so many nourishing elements into the one meal. 

Since being diagnosed with Hashimoto's I have had to change and adapt the foods I eat. It can be frustrating and annoying!! Plus, I get super cold and chilled to the bone all the time.... Bbbrrrrr.... So I make gut warming and nourishing soups to heat me up from the inside out, and they all have ingredients that help heal and seal my gut.. WINNING! 

Lately I have had a craving for lamb, so I grabbed some big meaty shanks and decided to make soup. OMG best decision ever!! It turned out so good, which makes my body super duper happy.. Not only is this soup delish, but it is AIP compliant.

This soup is amazing to eat at any time of the day, especially in Winter. 

I love it with sweet potato noodles, but sometimes I cook quinoa and mix it into my soup. So good! You can even serve it on sweet potato or pumpkin mash. 

Lamb Shank Soup:

Ingredients:

2 good quality lamb shanks

Bone broth - I used chicken as that's what I had in freezer

1tbsp coconut oil

A splash of apple cider vinegar

Coconut aminos - to taste (2-3tbsp)

Sea Salt - to taste

1tbsp collagen

1-2tbsp of raw honey (I used Majestic Bees Honey) 

Sprinkle of dried mixed herbs

Sprinkle of turmeric powder (you can use raw, I just didn't have any)

Loads of veggies - carrots, spinach, pumpkin, sweet potato, zucchini, swede, turnip and parsnip ( really whatever you like in soups)

Leek

4 gloves garlic

1/2 tbsp minced ginger

Boiled water to top up. 

Method:

Put all ingredients into a slow-cooker on low and cook until veggies are soft and the meat falls off the shanks. You can add chillies for a nice kick - I'm not allowed to have them atm is why I never added them. 

I hope it warms your heart as it does mine!

This yummy and gut loving recipe is one of the many from the Naked Health Challenge.

Ingredients:

750ml homemade broth (Naked Health Recipe or your own)

270ml 100% coconut cream

1 inch knob of fresh ginger

1 inch knob of fresh turmeric (or 1/2 tsp powdered)

1-2 cloves garlic (depends on how much you love it)

Juice of 1-2 limes, to taste

1/2 bunch coriander, roughly chopped

Himalayan salt, to taste

Method:

Chop ginger and turmeric. 2 sec, spd 6 and then set aside. 

Without washing the bowl. Gently warm the stock and coconut cream. 8 mins, spd 2, 100 degrees Celsius.

Add ginger and turmeric and simmer for 1 min, spd 2 100.

important not to over cook, as you will lose the immune boosting goodness, 

Season to taste with salt and lime (Kinda sounds as if it's Tequila time.. haha) and then garnish with coriander (if too strong add into soup earlier). 

Feel free to add shredded chicken (from homemade broth) and your fave veggies and increase cooking time by 10 mins.

I tend to make up a couple of batches so I can freeze some.. Even though this is written with Thermomix instructions, you can also do this on the stove or in a slow cooker!

Your immune system is located in your gut, cha ching, did the light bulb flash?!

That's why in my Nutrition consults I encourage you to heal and love your gut.. Gut health is super important for your body to function properly and to make it strong as an ox! 

In my reiki healing's I always work a lot on the chakras. Our 2nd chakra, which is known as the sacral or naval chakra is located around the gut and shines a beautiful orange colour (Cha ching!! Vit C). When there are imbalances in this chakra, it generally means that you will become a vessel for catching every cold going around. Eekk!!!

Our body is amazing, let's love it the way it deserves!!

Each meal needs to be full of nutrition so that our body cells can regenerate and flourish. The easiest way I find to get so many goodies into one meal is with Juice Plus Complete protein. 

Vanilla & Raspberry Complete:

1-2 cups Cocoquench Milk (add to desired consistency)

1 frozen banana

1/2 cup frozen raspberries

1 sachet Vanilla complete protein

1tsp Maca powder

A pinch of cinnamon

1tbs Collagen powder

Pop all ingredients into a high speed blender and blitz until smooth.

It's snack time anytime!!

Ingredients:

12 Medjool Dates

1 cup of desiccated coconut (preservative free) - extra for rolling

1/2 cup Sunflower seeds

1-2tbs cacao - (Cacao can be strong, so add to taste) 

Splash of real vanilla essence

1 tbs Maca powder

Method:

Pop all ingredients into a high speed blender, blitz until your desired texture. Roll into balls and roll in extra desiccated coconut. 

Alternatively, you can pop mixture into a slice tray and flatten out. 

Place into freezer to set. 

Enjoy!