Spicy Aubergine Curry

I love how versatile aubergines are- they work well in a range of cuisines, from Mediterranean and Middle Eastern to Asian- so I really look forward to the summer, when they are in season. I find aubergines to be filling thanks to their meaty texture and enjoy how they absorb the flavours which they are paired with. I love them in this spicy curry, which packs a punch in terms of heat. The ingredients list may appear long but a lot of the ingredients are store cupboard essentials so if you have them, you'd only have to buy the fresh vegetables. As I tend to find with curries, this tastes even better the following day and what's more, it freezes well so it's a great choice for batch cooking. I like it served with brown rice but if you want to make the curry go further, add a side serving of dhal and you should be able to get an extra portion from the quantities below.

Three great health benefits: boosts immunity, promotes healthy skin, rich in antioxidants

Serves 4
Freezes well

Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 inch piece of ginger, finely grated
1 tsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 tbsp tomato puree
1 aubergine, chopped into bitesized pieces
1 x 400g tin chopped tomatoes
200ml water + 3 tbsp
2 handfuls spinach
Sea salt

Method:
1) Warm the coconut oil in a large saucepan over a medium heat. Add the onion and lightly fry for a couple of minutes, until softened. Add the garlic and ginger and cook for a further couple of minutes, stirring regularly.
2) Add the spices, along with the 3 tbsp water and tomato puree. Stir to make a paste and then add the aubergine, stirring thoroughly to ensure all of the aubergine pieces are coated in the spice mixture.
3) Stir in the tinned tomatoes, then swish the empty can with the 200ml water (to avoid wasting any remaining juices) and add to the saucepan. Simmer for 20 minutes, until the aubergine has cooked through.
4) Finally, stir in the spinach and cook for a further few minutes, until the spinach has wilted. Season with salt, to taste.

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Lemon Drizzle Polenta Cake

Lemon drizzle cake is such a classic and a favourite for many, so it was inevitably only a matter of time before I shared a recipe for a healthy version. This cake perfectly captures the classic zesty lemon flavour whilst the inclusion of polenta within the gluten free cake mix adds interest. I love it served as afternoon tea but it's also delicious with a dollop of coconut yoghurt for a dessert (add edible flowers and/or lemon zest to decorate). The technique is pretty similar to traditional baking so it's also a good option if you're starting out trying this alternative way of baking. You can use chia eggs (3 tbsp chia seeds and 9 tbsp water) if you don't have flaxseed- I've tried both and each way proved successful but I definitely preferred the texture that the flaxseed created.

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Makes 16 squares

Ingredients:
For the cake:
3 tbsp milled flaxseed
200g ground almonds
100g polenta
1 & 1/2 tsp gluten free baking powder
150g coconut butter
150g coconut sugar
Zest of 2 lemons

For the drizzle:
4 tbsp coconut sugar
Juice of 2 lemons

Method:
1) Make the "flax eggs" by combining the milled flaxseed with 7 & a half tbsp water. Set aside (I like to refrigerate it) for approximately half an hour, until a gel forms.
2) Preheat oven to 180 degrees C. Grease an 8 inch square cake tin with a little coconut oil or coconut butter.
3) In a bowl, mix together the ground almonds, polenta and baking powder to thoroughly combine. Set aside.
4) In a mixing bowl, use an electric whisk (or wooden spoon and lots of elbow grease!) to cream together the coconut butter and coconut sugar until soft.
5) Add the "flax eggs" and beat again to combine.
6) Beat in the dry ingredients (ground almonds, polenta and baking powder) and finally, stir in the grated lemon zest until combined.
7) Pour into the prepared cake tin and smooth the top so that it's an even layer. Bake in the oven for 40-45 minutes. You don't want the cake to overcook but a skewer inserted into the centre should come out clean. Remove from the oven and set aside to cool in the tin.
8) Meanwhile, make the syrup for the drizzle. In a small saucepan over a medium high heat on the hob, warm together the coconut sugar and lemon juice, until the liquid has reduced and a syrup like consistency forms, taking care not to burn the mixture.
9) While the cake is still warm and still in the tin, prick the top of the cake with lots of holes using a fork or skewer. Pour over the lemon drizzle syrup ensuring that the entire cake is evenly covered. Set aside to cool completely before removing from the tin and slicing.

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Watermelon Refresher

This refreshing drink simply tastes like summer! It's wonderfully hydrating too thanks to the inclusion of water laden watermelon and coconut water, a rich source of electrolytes so it's perfect for hot days.

Three great health benefits: boosts immunity, helps support the body's detoxification process, anti-inflammatory 

Serves 1
Enjoy immediately

Ingredients: 

175g watermelon flesh

250ml coconut water

Juice of 1/2 lime

Method: 

1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

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Berry Blast Smoothie Bowl

Berries are amongst my favourite fruits. This smoothie bowl is topped with nuts, fresh & dried fruits and cacao nibs and the combination of textures keeps it interesting. I love the chewiness of sweet mulberries and goji berries, whilst the nuts and cacao nibs add a satisfying crunch. As it's packed with  antioxidants, I particularly like to enjoy this following a HIIT workout, as it's been reported that this type of intense exercise produces more free radicals in the body, which the antioxidants help to counteract.

Three great health benefits: rich in antioxidants, promotes healthy skin, helps regulate blood sugar levels

Serves 1
Enjoy immediately

Ingredients:
1 cup frozen blackcurrants, raspberries and banana (mixed)
1/2 cup coconut milk (canned)
1 tbsp almonds
2 large strawberries, chopped
2 tbsp blueberries
1 tbsp mulberries
1 heaped tsp cacao nibs
2 tsp goji berries

Method:
1) In a blender, blend together the frozen fruit and coconut milk until smooth. Pour into a bowl.
2) Top with the almonds, strawberries, blueberries and mulberries.
3) Sprinkle over the cacao nibs and goji berries.

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Pineapple and Cucumber Juice

This refreshing juice is wonderfully palatable thanks to the naturally sweet pineapple, which is complemented by the other ingredients. As such, it's a particularly good choice for those new to juicing.

Three great health benefits: boosts mood, beneficial for heart health, beneficial for digestive health

Serves 1

Ingredients:
2 cups chopped pineapple
1/2 cucumber
1/4 lemon, peeled
10g fresh mint

Method:
1) Starting with the mint, feed the ingredients through a juicer. Pour into a glass and enjoy immediately.

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Aubergine and Sun-dried Tomato Salad

I adore aubergines and am so pleased that they're in season now. Their meaty texture makes them a satisfying addition to meals and because they're such great flavour carriers, they're remarkably versatile. I love them in everything from Italian to Indian styles of cooking and they're great in dips or as an alternative to pasta too. Prepare to see them featuring here on Halo Eats a lot this month, starting with this flavour filled salad.

Three great health benefits: boosts immunity, good source of fibre, good source of antioxidants

Serves 1 as a main dish

Ingredients:
1 aubergine, cut into bitesized pieces
2 tbsp olive oil
2 tbsp pine nuts
1/3 cup sun-dried tomatoes, drained and chopped
8-10 cherry tomatoes, cut in half
Sea salt & black pepper

For the dressing:
2 tbsp maple syrup
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Sea salt & black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the aubergine in a roasting tin, season with plenty of salt & pepper and drizzle with the olive oil so it's evenly distributed. Roast for approximately 25 minutes until the aubergine pieces are cooked. Set aside to cool.
3) Meanwhile, light dry toast (no oil) the pine nuts in a frying pan over a medium heat, keeping a careful eye on them to ensure they don't burn. Set aside to cool.
4) Make the dressing by whisking together the maple syrup, extra virgin olive oil, balsamic and seasoning to taste with salt & pepper.
5) To assemble the salad, place the rocket in a large bowl and top with the aubergine, sun-dried tomatoes, cherry tomatoes and pine nuts. Drizzle with the dressing immediately before serving.

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Black Forest Blended Chia Pudding

This indulgent chia pudding combines chocolate and cherries, making it reminiscent of the classic Black Forest flavours. I decided to blend the chia pudding on this occasion for a smoother consistency that's more akin to a traditional pudding texture. I love this for dessert or a super indulgent, yet healthy breakfast.

Three great health benefits: beneficial for heart health, good source of fibre, anti-inflammatory

Serves 1

Ingredients:
1 cup fresh cherries, halved and pitted
3 tbsp water

For the pudding:
4 medjool dates, pitted and soaked in boiling water for 10 minutes (then drained)
2 tbsp raw cacao powder
2 tbsp chia seeds
12 tbsp almond milk
Few drops vanilla extract

Method:
1) For the cherry compote, simply boil together the fresh cherries and water in a small saucepan until a syrup forms and the cherries are softened. Set aside to cool.
2) Meanwhile, make the chia pudding by blending together medjool dates, cacao powder, chia seeds, almond milk and vanilla in a blender. Pour into a bowl and refrigerate for at least half an hour or overnight.
3) When ready to serve, pour the cherry compote into the bottom of a glass or jar. Stir the pudding mixture and pour on top of the cherry compote. Decorate as desired with fresh cherries or edible flowers.

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