- 2 small bananas or 1 large banana
- 2 small oranges, peeled and pith removed
- 2 cups (280g) frozen mango
- 4 tbsp. hemp seeds
- 2 tsp. powdered spirulina
- 2 cups (480ml) water
Place all the ingredient in a blender & blitz until smooth.
- 4 cups (400g) ramen noodles of choice (brown rice ramen noodles)
- 1 bell pepper (yellow, red or orange)
- 2 large carrots
- 2 large bok choy of choice, chopped
- 10 white mushrooms
- 2 cups (650g) cauliflower, chopped
- 1 small onion
- ½ tsp. sesame oil
- ½ tsp. avocado oil
- ½ tsp. chili flakes3 cloves garlic, minced
- 4 tbsp. coconut-based soy sauce or low sodium soy sauce
Overnight Tofu Marinade: - 12 oz. (350g) extra firm tofu
- ½ tsp. garlic powder
- ½ tsp. chili flakes
- ½ tsp. sesame oil
- 4 tbsp. coconut-based soy sauce or low sodium soy sauce
- 1 tbsp. cornstarch
The night before: Cut the tofu into 1-inch cubes. In a bowl, mix the tofu, garlic powder, red chili flakes, and sesame oil. Allow to marinate overnight if possible. If not, marinate for at least 20 minutes.
Preheat the oven to 350°F (180°C).
Place the cornstarch into the tofu mixture and stir well to combine.
Place tofu onto a baking sheet lined with baking parchment, making sure the tofu is spaced well apart and not touching.
Bake the tofu in the oven for 17 minutes or until the edges are crispy.
Chop the red bell peppers, mushrooms, bok choy, carrots, and cauliflower. Mince the garlic and finely grate the ginger. Set aside.
Bring a large saucepan of water to the boil, place noodles into the boiling water and cook as per the manufacturer’s instructions, reducing cooking time by minute as the noodles will then be stir-fried later.
Heat a wok or a large frying pan with 1 teaspoon of sesame oil. Add in ginger and garlic and stir for 20 seconds. Then add in all the vegetables, chili flakes and 4 tablespoons of soy sauce.
Sauté the vegetables for 5-8 minutes, stirring often, the vegetables should retain a little crunch.
Add the cooked noodles into the stir fry and sauté for a further minute. Can add more soy sauce to taste if needed.
Serve hot.
Tip: Add more chili flakes to make the dish spicier. To make a
low carb vegetable stir-fry, omit the noodles and double the
quantity of vegetables and spices.
- ¾ cup (40g) onion, chopped
- 1 cup (100g) celery, chopped
- 1 cup ( 110g) carrots, chopped
- 2 cups (300g) sweet potatoes, chopped
- 1 ½ cups (490g) cauliflower, chopped
- ¾ cup (144g) green or brown lentils
- 7 ½ cups vegetable stock
- 1 tbsp. olive oil
- ½ tbsp. fresh ginger, grated
- ½ tsp. ground turmeric
- 1 tsp. ground cumin
- ¼ tsp. ground coriander
- ½ tsp. salt
- pinch of pepper
- coriander leaves, to serve
Heat a large soup pan over a medium heat and add 1 tablespoon of olive oil (alternatively, substitute the oil with some water). Add in onions and sauté for 5 minutes until lightly browned on the edges.
Add in the remaining vegetables, along with the lentils, turmeric, cumin, ground coriander, salt and pepper, and grated ginger. Sauté for 1 minute and then pour in the vegetable stock.
Bring the soup to the boil then reduce the heat to a simmer. Simmer the soup uncovered for 18-20 minutes or until the vegetables have softened.
If the soup is too thick, add in a little more vegetable or water to loosen. Serve with a sprinkle of freshly chopped coriander.
