Beetroot Berry Smoothie

Sweet berries and earthy beetroot combine in this pretty-in-pink smoothie.

Three great health benefits: boosts immunity, good source of antioxidants, helps support the body's detoxification process

Serves 1

Enjoy immediately

Ingredients: 

2 small beetroot

1/2 cup frozen mixed berries

1/2 cup coconut milk

Method: 

1) Pass the beetroot through a juicer and collect the juice. The yield should be approximately 1/2 cup.

2) Place the beetroot juice in a blender along with the other ingredients and blend until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Green Juice with Lime and Ginger

I've been drinking green juices a lot lately and really feel that they've been beneficial to my overall health and wellbeing. I love experimenting with different flavour combinations and this one features zesty lime and fiery ginger for a subtle kick.

Three great health benefits: boosts immunity, promotes healthy skin, anti-inflammatory 

Serves 1
Enjoy immediately

Ingredients:
2 handfuls spinach
2 sticks celery
1 apple
1 lime, peeled
1/2 cucumber
1 & 1/2 inch piece ginger

Method:
1) Starting with the ginger, feed the ingredients through a juicer. Enjoy immediately.

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Spinach and Artichoke Dip

I've wanted to create a healthy Spinach and Artichoke Dip for some time now. I love both of the key ingredients and it's no secret that I love to whip up a dip on a weekly basis, switching up the flavours to keep things interesting, for an easy snack, spread or addition to nourish bowls. That's part of the reason why I wanted to create this recipe, the other being the fact that most spinach & artichoke dips are either baked, or laden with unnecessary creamy ingredients, or a combination of both- neither of which particularly appeals to me. Necessity is the mother of invention, after all. This version isn't just delicious but also packed full of goodness- just one example being the fact that the lemon juice will aid in the absorption of iron from the raw spinach. I'm all about optimising ingredients' benefits. This recipe is admittedly a little heavier on the ingredients, for a dip at least, but makes a big batch which will serve you well whether you're entertaining or simply want to meal (snack?) prep for the week ahead.

Three great health benefits: boosts immunity, beneficial for eye health, good source of fibre

Makes 1 large bowl

Ingredients:
1 x 400g can cannellini beans, drained
160g artichoke hearts (from a jar, packed in olive oil & drained)
1 handful spinach
2 cloves garlic
Juice of a lemon
2 tbsp extra virgin olive oil
2 tbsp water
1 tsp Dijon mustard
Sea salt and black pepper

Method:
1) In a food processor, whizz together all of the ingredients until smooth and creamy.

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Peach, Banana and Orange Smoothie

This sweet, fresh and creamy smoothie is perfect for summer- it even tastes of sunny days! What's more, it packs in three portions of fruit and vegetables.

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for digestive health

Serves 1
Enjoy immediately

Ingredients:
1 peach, stone removed and roughly chopped
1 frozen banana
1 orange, peeled and roughly chopped
1 cup almond milk

Method:
1) Blend all of the ingredients together until smooth and enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Peanut Butter Stir Fry

One of the aims of Halo Eats, which I really hope to achieve, is proving to people that healthy eating isn't about deprivation- whether it be the ever popular "Nutella" Brownies (recipe here) or today's savoury recipe, I'm all about showing that you can, of course, indulge.
For me, peanut butter is one such way to indulge- my obsession is ever growing and I love experimenting with the rich butter in savoury recipes as well as the classic sweets. My Peanut Butter Curry (recipe here) continues to prove popular and I recently trialled the ingredient with an oriental twist, the result being today's recipe. This stir fry is packed full of flavour, whilst also being high on the veggie content. It's quick and easy to prepare in one pan, making it an ideal mid-week meal for those days when you're short on time but don't want to forgo delicious and healthy food choices. There's a depth of flavour to it- creamy nuttiness, fiery ginger and a slight kick of spice and the combination of vegetables & noodles keeps the textures interesting. I really hope that you'll give this recipe a try and I'm sure that it'll become one of your go-tos!

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for heart health

Serves 2
Enjoy immediately

Ingredients:
1 heaped tbsp crunchy peanut butter
2 tbsp tamari soy sauce
Juice of 1 lime
1 tsp maple syrup
1 tbsp coconut oil
1 small onion, finely chopped
2 cloves garlic, crushed
1.5 inch piece root ginger, grated
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 small broccoli, cut into florets (approx 150g)
1-2 carrots, cut into thin batons
5 closed cup or chestnut mushrooms, cut into quarters (approx 100g)
85g brown rice noodles, cook according to packet instructions
100g sugar snap peas
1 red bell pepper, cut into batons
Small handful of peanuts (approx 25g)

Method:
1) Start by making the peanut butter sauce. Whisk together the peanut butter, tamari soy sauce, lime juice and maple syrup in a small mug, bowl or jug. Set aside.
2) Melt the coconut oil in a wok over a medium heat on the hob. Add the onion and lightly fry for a minute or two before adding the garlic, ginger and chilli. Lightly fry for a further minute or two.
3) Increase the heat and add the broccoli and carrot. Stir fry for a couple of minutes (add a small splash of water if required).
4) Add the mushrooms, cooked noodles, sugar snap peas and red pepper and stir fry for a further minute or two.
5) Give the sauce a quick stir and then add to the wok, stir frying for a minute. Stir through the peanuts. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Harissa Roasted Aubergine

If you're a regular follower of Halo Eats then you'll probably realise that I love harissa. I've been using the North African paste increasingly this year as it imparts such a wonderful flavour whether added to stews, side dishes or snacks (such as my Harissa Roasted Almonds). As aubergines are known for their versatility and flavour carrying properties, it made perfect sense to pair the two together, the result being today's recipe. This makes for a quick and easy dinner with a side of quinoa (try it with my Jewelled Herby Quinoa) but as it's equally delicious served hot or cold, I also enjoy it as a salad or addition to a nourish bowl the following day. It has a tangy citrus flavour with smokey harissa and a hint of spice which I hope you'll love as much as I do!

Three great health benefits: boosts immunity, good source of antioxidants, beneficial for brain health 

Serves 2

Ingredients:
2 aubergines, chopped into bitesized cubes
3 tbsp harissa paste
1 tbsp olive oil
1 tbsp maple syrup
Juice of 1 lemon
Sea salt and black pepper

Method:
1) Preheat the oven to 200 degrees C.
2) Place the aubergine on a baking tray.
3) In a bowl, mix together the harissa paste, olive oil, maple syrup, lemon juice and salt & pepper. Pour over the aubergine, ensuring that all of the pieces are evenly covered in the sauce.
4) Bake for 25 minutes, turning halfway through the cooking time.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Baked Beetroot Falafel

I'm a long-time fan of falafel and love experimenting with different flavours, with today's recipe showcasing sweet, earthy beetroot. Falafel may, on first impressions, seem like a complicated dish to make (a bit of a faff!) but it's surprisingly simple and this version is no exception. The preparation in this four step recipe is so quick (in fact, grating the beetroot is the longest step!) and once the falafel are in the oven, you're free to carry on with chores or activities. I served these at the Sark fitness retreat which I catered earlier in the year and they proved really popular, even converting those who had claimed not to be fans of the pink root vegetable. They can be enjoyed hot or cold and are particularly delicious served with my Classic Hummus.
Top tip: wear gloves when handling the peeled beetroot to avoid staining your hands!

Three great health benefits: good source of fibre, helps support the body's detoxification process, boosts immunity

Makes 8 falafel

Ingredients:
3 small beetroot (225g), peeled and grated
1 x 400g tin chickpeas, drained
2 tbsp gram (chickpea) flour
1 clove garlic
1 tsp ground cumin
Sea salt and black pepper

Method:
1) Preheat oven to 200 degrees C. Grease a baking tray with a little olive oil.
2) In a food processor, place the beetroot, chickpeas, gram flour, garlic, cumin and salt & pepper and whizz together until smooth.
3) Form into balls, each approximately the size of a golf ball and place on the prepared baking tray.
4) Bake for 30 minutes.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

Watercress Pesto Pasta

This is the perfect mid-week meal in minutes. It's quick and easy to prepare, with few ingredients (most of which are "store cupboard essentials") and yet is satisfying and so flavourful.

Three great health benefits: boosts immunity, helps support the body's detoxification process, beneficial for heart health

Serves 2
Enjoy immediately

Ingredients:
250g gluten free pasta
200g frozen peas
1 tbsp almonds
1 clove garlic
2 handfuls watercress
Juice of 1/2 lemon
4 tbsp extra virgin olive oil
Sea salt and black pepper, to taste

Method:
1) Prepare the pasta according to packet instructions. 2-3 minutes before the end of the cooking time, add the peas to the same saucepan and boil together with the pasta until cooked. Drain and return to the saucepan.
2) While the pasta is cooking, make the watercress pesto. Whizz the almonds in a food processor until finely chopped (but not "breadcrumb" texture). Add the garlic and whizz again, followed by the watercress, lemon juice, olive oil and salt & pepper. Stir into the pasta and peas. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Mini Key Lime Pies

These individual key lime pies make for an impressive dessert that never fails to delight- even those who aren't accustomed to this way of eating seem to enjoy these creamy and zesty indulgent treats and I've received so many requests for the recipe.

Three great health benefits: boosts immunity, beneficial for bone health, good source of fibre 

Serves 8

Ingredients:

150g almonds

25g coconut flakes

Pinch sea salt

200g medjool dates, pitted

150g cashews, soaked overnight and drained & rinsed

125ml coconut milk

100ml coconut oil (liquid)

60ml maple syrup

Juice of 4 limes

Zest of 1 lime

Method: 

1) Grease 8 mini tartlet tins with a little coconut oil. 

2) Start by making the pie crust. Place the almonds in a food processor and whizz until they resemble "breadcrumbs". Add the coconut flakes and salt and whizz to combine. 

3) Add the medjool dates and whizz until the mixture sticks together. Separate into 8 equal portions and press into each of the prepared tartlet tins. Place in the freezer to set.

4) Meanwhile, place the soaked cashews in a clean food processor and whizz to break up. Add the remaining ingredients and whizz together until smooth and creamy. Pour, in equal portions, into the prepared tartlet tins/ cases and freeze until set. Remove from the freezer at least 10 minutes before serving. Decorate as desired.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

Tenderstem Broccoli with Romesco Pepper Sauce

This is the sort of recipe that I love to serve up to those who claim not to like vegetables or say that they're "boring". It's so packed full of flavour that I could quite happily eat this alone, although it is included as a side dish. The Romesco sauce is something of a "cheat's" version- it's simple to make and I'm sure that once you try it, you'll come back to it time & time again. You can even make up to step 2 or 3 in advance. Most Romescos contain tomatoes but I didn't want to detract from the sweet roasted red pepper flavour, which is balanced by acidic apple cider vinegar and giv

en a very subtle spice thanks to the inclusion of chilli. It really livens up the broccoli but you'll also probably be left with a little of the sauce, which can be kept refrigerated in an airtight container for a few days.

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

Serves 2

Ingredients: 

1 red pepper, de-seeded with the green stem removed, & roughly chopped
1 clove garlic, skin left on
2 tbsp + 2 tsp olive oil (use extra virgin olive oil for the Romesco Pepper Sauce
1 small red chilli, de-seeded
3 tbsp ground almonds
1 tbsp apple cider vinegar
Sea salt and black pepper
200g tenderstem broccoli
2 tsp flaked almonds

Method: 

1) Preheat oven to 180 degrees C.
2) Place the chopped red pepper and garlic clove in a roasting tin and drizzle with 2 tsp of the olive oil. Roast for 20- 25 minutes. Remove from the oven and set aside. Peel the garlic (be careful if you do this while it's hot!).
3) To make the Romesco Pepper Sauce, whizz together the roasted red pepper (along with any oil from the roasting tin), garlic, chilli, ground almonds, apple cider vinegar, 1 tbsp extra virgin olive oil and salt & pepper in a food processor. Set aside.
4) Next, heat 1 tbsp of the olive oil in a large pan or wok over a medium heat on the hob. Add the broccoli and stir fry until cooked but still firm. Place on a serving dish and drizzle with the Romesco sauce & sprinkle with the flaked almonds.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Mango, Avocado and Black Bean Salad

This fresh and flavourful salad is simple to prepare but so delicious. It's satisfying, without leaving you feeling bloated, and perfect for summer. I originally intended this to be a side dish but the reality is that I love it equally on its own or as a side dish and really hope that you'll enjoy it as much as I do.

Three great health benefits: promotes healthy skin, boosts immunity, beneficial for heart health

Serves 2-3

Enjoy immediately

Ingredients:
1 x 400g can black beans, drained and rinsed
1 mango, chopped into small cubes
1 red chilli, de-seeded and finely chopped
Juice of 1 lime
2 tbsp extra virgin olive oil
Sea salt and black pepper
1 Avocado, chopped into small cubes
Small bunch coriander (approx 5g), finely chopped

Method:
1) In a large bowl, combine the black beans, mango, chilli, lime juice, olive oil and salt & pepper. Set aside for a few hours.
2) Immediately before you're ready to serve the salad, stir in the avocado and coriander.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Moroccan Aubergine and Chickpea Salad with Harissa Dressing

This spicy and flavourful salad, which can be served hot or cold, is topped with the most delicious dressing which I'm sure you'll love as much as I do!

Three great health benefits: boosts immunity, good source of plant-based protein, promotes healthy skin

Serves 1-2

Ingredients:
1 aubergine (300g), chopped into bitesized pieces
3 tbsp olive oil
1 tsp hot smoked paprika
1 tsp ground cumin
Sea salt & black pepper
1 x 400g can chickpeas, drained
1 handful spinach

For the dressing:
4 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp maple syrup
1/2 tsp harissa paste

Method:
1) Preheat oven to 200 degrees C.
2) Place the aubergine in a roasting tin, drizzle with 2 tbsp of the olive oil and sprinkle with the paprika and cumin, ensuring that all of the pieces are evenly coated. Season with salt & pepper.
3) Roast the aubergine for 15 minutes then add the chickpeas and a further 1 tbsp of the olive oil, ensuring that all of the chickpeas and aubergine are evenly coated. Roast for a further 15 minutes. Remove from the oven and set aside to cool.
4) When the aubergine and chickpeas are cool, toss with the spinach.
5) To make the Harissa Dressing, whisk together the olive oil, lemon juice, maple syrup and harissa paste. Drizzle over the salad to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats