It's been nearly a month since you made those resolutions to eat healthy and stay fit. If you're struggling for ideas, take a look at these healthy twists on modern staples.


Green Burgers with Green Sauce

Ingredients:

For the green sauce:

  • ¾ cup coconut yogurt
  • 1 teaspoon salted capers
  • 1 salted anchovy
  • Zest and juice of 1 large lemon
  • 2 tablespoons olive oil
  • A small bunch of fresh chives
  • A small bunch of fresh parsley
  • A small bunch of fresh mint

For the burgers:

  • ¾ cup frozen baby peas
  • ¾ cups frozen baby fava beans
  • 3 ounces fresh spinach
  • A small batch of fresh basil
  • A small batch of fresh parsley
  • ½ pound small cooked shrimp
  • 1 heaping tablespoon arrowroot powder
  • ½ teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 large egg preferably free-range or organic, beaten coconut oil

Instructions:

  1. To make the green sauce, blend all the ingredients roughly in a food processor. For the burgers, blanch the baby peas and baby fava beans in salted boiling water for 2 to 3 minutes, then scoop out and put into iced water. Once cold, drain and set aside.
  2. Blanch the spinach, basil and parsley together for 1 minute, then scoop out and put into iced water. Squeeze the cooked spinach and herbs with your hands to get rid of as much water as possible.
  3. Put all the ingredients, except the egg and the coconut oil, into a food processor. Add the egg gradually while pulsing the mixture into a rough paste (not too smooth). Using your hands, form the mixture into 12 small rounds and flatten each one slightly to form burgers.
  4. Heat 2 tablespoons of coconut oil in small, deep, non-stick frying pan – the oil should be approximately 1/8 inch deep. Working in batches, lay the green patties in the pan and lower the heat. Cook for 3 to 4 minutes on each side.
  5. Serve the green burgers with a little green sauce.

 

Boy George’s Steamed Asparagus with Pumpkin-Seed Salsa Verde

Ingredients:

  • 1 bulb fennel, roughly chopped
  • 3 tablespoons capers or olives
  • 2 handfuls pumpkin seeds
  • 1 handful fresh mint leaves
  • 1 teaspoon nutritional yeast flakes
  • 3 tablespoons extra virgin olive oil
  • 1 large bunch asparagus, trimmed
  • Sea salt & freshly ground pepper

Instructions:

  1. First make the salsa verde. Put the fennel, capers (or olives), pumpkin seeds, mint and yeast flakes into a small food processor and pulse until smooth.
  2. Add the olive oil and pulse again until well incorporated – you might need to add extra oil to bring the salsa verde together.
  3. Steam the asparagus for 3 minutes, then serve with the salsa verde drizzled over, or as a dip on the side. Season to taste.

 

Winter Oxtail Stew with Pumpkin & Kale

Ingredients:

  • 2 small onions, finely chopped
  • 2 small carrots, thickly sliced
  • 1 ½ Cups pumpkin, peeled, deseeded and cut into ¾ inch cubes
  • A thumb-sized piece of fresh ginger, peeled and finely grated
  • 2 red chilies, deseeded and finely chopped
  • 3 cloves garlic, finely chopped
  • 2 pounds oxtail pieces, trimmed of any excess fat
  • 2 x 13.5 ounce cans chopped tomatoes
  • 2 cups water
  • 3 tablespoons fish sauce
  • 1 piece kombu seaweed
  • 1 large handful kale, stems removed, washed & roughly chopped

Instructions:

  1. Mix together the onions, carrots, pumpkin, ginger, chilies and garlic and put them into a slow cooker. Push the oxtail pieces down into the vegetable mixture.
  2. Mix the chopped tomatoes, water and fish sauce together and pour over the oxtail and vegetables, ensuring everything is covered, adding a little extra water if needed.
  3. Add the kombu to the liquid and stew for 5 to 6 hours on a high setting, or 8 to 12 hours on a low setting. Add the kale for the last 5 minutes of cooking time and remove the kombu before serving.

 

Mini Carrot Cakes

Ingredients

For the cakes:

  • 2 cups almond flour
  • ½ teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 3 teaspoons ground ginger
  • A pinch of salt
  • A pinch of vanilla powder or ½ teaspoon of vanilla extract
  • 6 medium carrots, washed and finely grated
  • 2 medium eggs, preferably free range or organic, whisked
  • 1 x 10 ounce can of coconut milk
  • 1 teaspoon coconut syrup

For the icing:

  • 1 cup no-aroma coconut butter (not oil) – remove from fridge 10 minutes before using
  • Juice of 1 orange, zest of 2 oranges, w some kept aside to garnish
  • Pinch of vanilla powder or teaspoon of vanilla extract

Instructions:

  1. Preheat oven to 400F. Line a tray with 20 cupcake liners.
  2. Mix the dry ingredients together in one bowl. Mix the carrots, eggs and coconut milk together in another. Combine the wet and dry mixtures and spoon into the liners – you can fill them up to the top, as these cakes don’t rise very much.
  3. Cook for 30 minutes, until they are golden and a skewer comes out clean when inserted into the middle. Then leave to cool on a wire rack.
  4. To make the icing, whisk all the ingredients together until smooth, reserving a little of the zest to sprinkle over the top. Spread the icing on top of each cooled cake with a knife.
  5. Put the cakes into the fridge for 10 minutes for the icing to firm up, then serve decorated with the reserved zest.