Pad Thai Pumpkin

The name in Thai is actually pronounced Pad Fuktong which means fried pumpkin. Don’t say it out loud to your children. pumpkin Ingredients
  • 2 red chillis, finely chopped
  • 2 spring onions, finely chopped
  • 5 cloves of garlic
  • 2 cups of pumpkin
  • 1 egg, beaten
  • 1 T oil
  • 1 t of coconut / raw sugar
  • 1 T light soy sauce / oyster sauce
  • ½ cup of water
  • A big bunch of fresh coriander, mint or Thai basil to serve!  
Preparation
  1. Cut the outer skin off of the pumpkin and remove the seeds from the inside.
  2. Cut the flesh into cubes.
  3. Chop up the garlic and chillies.
  4. Heat the oil in a pan and fry the garlic until it becomes lightly browned and fragrant.
  5. Then add the chillies, spring onion and cook for a further minute.
  6. Add the water and pumpkin into the pan and cover with a lid. 
  7. Cook for around 5-10 minutes until the pumpkin is softer, but still slight firmness (nicer when they are soft but hold their shape).  Then take off the lid and allow the remaining water to dry up.
  8. Once the water is gone add the sugar and stir.
  9. Make a small space to the side of the pan and pour in the egg, let it cook a bit in the pan first then coat the pumpkin with the egg.
  10. Finally, add the soy sauce and stir quickly- serve hot with fresh herbs on top! Great with lean meat, rice + Asian greens.

Mood-Boosting Smoothie

Ingredients A Mood-Boosting Smoothie To Kick The Week Off Right Hero Image
  • ½ frozen banana
  • 1 cup almond milk
  • 3 tablespoons gluten-free oats
  • 1½ tablespoons protein powder (Nuzest – Clean Lean Protein)
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon coconut butter
  • 1 tablespoon cacao nibs
  • ½ cup ice
  • Stevia, honey, or sweetener of choice (optional)
Preparation 
  1. Add all ingredients to a high-speed blender. Blitz until all ingredients are fully incorporated. The smoothie should be thick and creamy, but feel free to add more milk or ice to adjust the consistency.
  2. Top with extra pumpkin seeds, cacao nibs, hemp seeds, or coconut flakes if you have them on hand, and ENJOY!

Simple Ceviche

Ingredientshealthy-ceviche Salsa
  • 1 ripe avocado, diced
  • 1 small red capsicum, finely diced
  • 1 tablespoon coriander, finely chopped
  • Juice and zest of half a lime
Ceviche
  • 700-800g skinless super fresh fish, pin-boned and cut into 1cm cubes (I like snapper or kingfish)
  • 120ml (½ cup) fresh lime juice (juice of approx. 3-4 limes)
  • 370ml (1½ cups) coconut water
  • 4 spring onions, finely sliced
  • 2 tablespoons each of finely chopped coriander leaves and mint leaves (plus extra for garnish)
  • 1-2 small red chilli, seeds removed and finely sliced
  • Good pinch of sea salt
Preparation
  1. Toss the fish, lime juice, coconut water, spring onions, herbs and chilli in a small bowl.
  2. Cover and chill in the fridge for 4 hours (the lime juice will ‘cook’ the fish – you will see it go opaque).
  3. Garnish with herbs or micro herbs and serve with good quality corn chips and  avocado salsa.
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