New year booster

We all need  some extra goodness to give us a little help to get going with a new year, says Alison Lambert.

I have combined a mixture of ancient remedies to help naturally boost us and make us feel fantastic on the inside and out!

Photos by Simon Lambert.
Photos by Simon Lambert.
Healing turmeric latte

I have turned to turmeric and ginger more and more in my cooking. The natural health benefits have been used to soothe the gut, ease inflammation of the joints, as a antibacterial agent for the body and, of course, to relax. I find this drink eases my body inside and out after a busy day.

Serves 4

Ingredients
4 cups almond or coconut milk
1-2 tsp raw honey
2 tsp finely-grated fresh turmeric
½ tsp finely-grated fresh ginger
1 cinnamon stick
4 black peppercorns

Method
Place the ingredients in a medium-sized saucepan. Warm gently and let infuse for 10 minutes. Strain through fine sieve.

Serve warm with a pinch of cinnamon on top.

Acai fruit bowl

Acai is a super berry from Brazil and can be added to boost your smoothies, mixed through your yoghurt, or as I have done, made a bowl full of fresh, juicy seasonal fruit, some crunchy nuts and acai to really get you up and going through the day.

Serves 4

Ingredients
500g frozen summer berries
8 Tbsp acai powder
2-4 tsp maple syrup
400ml almond or coconut milk
1 cup granola or muesli
2 Tbsp coconut chips
4 Tbsp nuts and seeds
2 kiwifruit, peeled and sliced
2 cup fresh seasonal fruit, cut into bite sized pieces

Method
Blend the frozen berries, acai powder, maple syrup and milk together until smooth and thick.

Pour into 4 bowls.

Arrange the muesli, coconut chips, nuts and fruit attractively over the acai smoothie and enjoy!

Chicken congee 

Congee has been served up for many centuries throughout asia for a nourishing yet filling breakfast. I find it gives my body a real boost for breakfast and soothes my tummy also.

Serves 4

Ingredients
200g short grain rice, rinsed well.

3 litres homemade chicken stock
1 tsp ground white pepper
salt to taste
2 spring onions, sliced thinly
pinch chilli flakes (optional)

Method
Combine the rice and stock and bring to the boil; reduce the temperature to a gentle simmer and cook until the rice breaks down to a porridge consistency. Stir often, as you do not want it to stick to the base of the pot. This can take up to 40mins.

Serve hot with spring onions and chilli if you want?

Super food bowl

To clarify, this bowl of goodness can simply be an assortment of your favourite, seasonal ingredients, packed with nutrients and finished with a delicious dressing.

Serves 4

Ingredients
1 cup quinoa, cooked
1 red pepper, roasted, peeled and deseeded
1 cucumber, peeled and sliced
1 zucchini, peeled into thin strips
½ red onion, thinly sliced
¼ cup mung beans, alfa sprouts etc
1 cup tomatoes, cherry or large=
4 radishes, sliced thinly
1 large handful rocket, kale leaves, mesclun or watercress leaves
handful of mixed herbs such as basil, mint and parsley
1 cup cooked chickpeas, beans or lentil
1 avocado, sliced

Dressing
¼ cup macadamia nuts
2-4 Tbsp water
1 Tbsp fresh squeezed lime or lemon juice
2 Tbsp extra virgin olive oil
½ tsp ground cumin
sea salt

Method
Begin by making the dressing.

Place macadamia nuts in a food processor and pulse until finely ground.

Add the water, lime juice, olive oil, cumin, and salt to the food processor and pulse until creamy.

If it's too thick to drizzle over the salad add a little more water until desired consistency. Set aside.

To make the salad. You need to get all your ingredients together and prepared whether it be peeled, chopped, washed or crumbled.

Arrange the leaves on the bottom, then add the remaining ingredients over the leaves. Finish with the dressing and maybe a drizzle of olive oil. Enjoy!

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