Lee – Page 52 – Supercharged Food

Vegetable Thoran

Keep Korma and Curry On.

India is a controlled and chaotically enriching assault on the senses which has altered my perception on reality forever. I would go as far as to say that it quite literally blew my mind.

There are so many things to love about a place that holds the most wonderfully vibrant and alive cuisine in the world, coupled with an ancient system of healing and what's not to love about the traditional home of downward dog?

So what was my biggest takeaway from India?

I met a myriad of wonderfully genuine and generous people who I felt had a strong sense of kinship and community, perhaps I noticed it more because I could see people’s dependency upon one another. And not just the kind of dependency which involved getting a step further ahead in business or a personal advancement. It was more of a matter of sticking together for the sole purposes of survival. Being immersed in the human element of India and its people gave me an insight and a sense of perspective that can’t be found on a facebook highlight reel.

What did I learn?

I learnt that it’s not about living your dream. It’s about living your purpose. And for me these two things are very different. For some people living your purpose may be enjoying a simple, happy and uncomplicated life engulfed in personal meaning. For others it may mean the difference between a job and a calling. For me it is both.

The external chaos of India compels you to explore your internal world, let go of the extrinsic and live in the intrinsic to be able to cope with all that is happening externally, the people with leprosy, the snake charmers, a herd of cows on the road, bustling and beeping traffic and a lack of sanitation. It makes you try to want to understand more than who you are and what your values are, but what your true purpose on this planet is. For me being in India meant being comfortable with feeling uncomfortable most of the time which helps you to find your purpose sooner.

Speaking of takeaway, the initial reason for my food safari was an urgent craving to delve into the richness and healing properties of Ayurvedic nutrition and cooking and to sink knee-deep in learning about how to eat right for your constitution or dosha. (more…)

Balance Cleanse

I get really excited when every now and then, I find a product which really lives up to it’s mantra. About a month ago, a case of Balance Cleanse landed on my doorstep for me to try out. The premise behind cleanse is that with regular drinking, it cleanses and gently flushes out all the things that your body doesn’t want. I opened the carton and drank it daily and noticed that after about two weeks I started to feel more energized and a lot lighter too!

The ingredients in Balance are spring water which has been gently infused with wild harvested Australian Flower essences. Australian Flower Essences or “bush medicine” is not a new thing, it’s been around for hundreds of years and pioneered by indigenous Australians as a healing remedy.

The four flower essences contained in Balance Cleanse are papaya, she-oak, bush iris and bottlebrush. The hero flower essences are She Oak and Papaya. She-oak has a mild natural diuretic property so it helps the spring water flush through you faster than a regular spring water. The Papaya essence is helpful with digestion and reducing inflammation. The combination of these two essences aid in making Cleanse a good complement to any meal.

You’ve probably noticed too that there are many well-meaning cleanse and detox products on the market but a lot of them are loaded with synthetic ingredients and artificial sugars which I believe somehow defeats the purpose of a cleanse product. What I like about Balance Cleanse is that it contains no sweeteners (natural or artificial), preservatives, colors of flavors and the bottles are BPA free. If you’re looking for a cleanse product to further purify your body along with a good diet I would recommend Balance Cleanse.

You can visit their website here.

Stir-Fried Ginger Beef

Sometimes quick and easy is all that is required to satisfy a grumbling tummy. Behold the idiot-proof dinner from my recipe book Eat Yourself Beautiful.

You’ll be heaping this tasty dish onto your spoon or chopstick and cramming it into your mouth in just a very short space of time.

The sauce is thick and glossy with an authentic blend of flavours, the fresh, ginger, tahini and tamari give it a wonderfully nutty yet Asian inspired taste and the lemon and apple cider vinegar kick it up a notch with a gentle buzz on the taste buds.

I have included my favourite wonder spice turmeric to not only provide anti-inflammatory healing potency but also to delight your visual senses with a richly deep autumnal colour palate.

Use your intuition when creating this dish and add any leftover veg you may have in the fridge.

I hope you like it! Share your creations with me on instagram here.

WF, DF, GF, SF

Serves 4

Ingredients

2 tablespoons coconut oil
1 brown onion, sliced
2 garlic cloves, peeled and minced
1/2 red capsicum (pepper), seeds and membrane removed, sliced
500 g (1 lb 2 oz) beef, cut into very thin strips
1 teaspoon turmeric
2 tablespoons freshly-squeezed lemon juice
2 teaspoons freshly grated ginger
2 tablespoons wheat-free tamari
2 tablespoons tahini
1 tablespoon apple cider vinegar
120 g (41/4 oz/2 cups) broccoli, cut into florets
125 g (41/2 oz/1 cup) green beans, roughly chopped
100 g (31/2 oz/1 cup) snow peas (mangetout), sliced on the diagonal
Celtic sea salt and freshly ground black pepper, to taste
brown rice, to serve

Method

Melt the coconut oil in a large frying pan over medium high heat.
Add the onion, garlic and capsicum and saute for 5–7 minutes.
Add the beef and cook, stirring, for 5 minutes.
Add the turmeric, lemon juice, ginger, tamari, tahini and apple cider vinegar.
Cook, stirring, for 1 minute.
Add the broccoli, beans and snow peas to the pan.
Cook over medium heat for 12–15 minutes, or until the vegetables are tender.
Season to taste and serve with brown rice.

Happy cooking 🙂

Lee xo

Jolly Good Butter Chicken

By the time you read this I will be gone.

No forwarding address and no fixed abode for three whole weeks!

I’m heading to India to embark on an adventure which I’m sure will have a profound and transformative effect on my life and to further my knowledge and continual enrichment in ancient self-healing practices and modalities.

My most recent quest is to understand the art of Ayurvedic cooking and nutrition and to practice yoga, whilst researching for my next book. It’s overwhelming and exciting to have the opportunity to immerse myself in different and distinctive styles of cooking and regional cuisines; many of which have been shaped by Dharmic beliefs. When it comes to national dishes, the delights of Indian food binds together not only geographical differences but also absorbs culture, religion and history.

India’s cuisine is ever evolving as is ours which is primarily a result of interactions with other cultures. I’m extremely keen to develop new skills in the kitchen, a place where I feel most at home and discover more about ingredients and their healing properties.

Spices are the backbone of Indian cuisine, from anti-inflammatory turmeric to fragrant cumin and coriander seeds. In India, each culinary region has a distinctive garam masala blend. I’m excited to have the opportunity to unearth some of the mysteries of Indian food and learn the art of creating sweet delicacies seasoned with cardamom, saffron, nutmeg, and rose petal essences.

Expanding your repertoire and learning new preparation methods keeps cooking interesting and inspiring. So on that note I’m going to share with you a Jolly Good Butter Chicken recipe which is one of my favourites from my book Eat Yourself Beautiful. I hope you love it as much as I do. The buttery taste is so creamy (I used Camperdown unsalted butter) and the bonus is that it's a healthy version of one of my favourite dishes.

p.s My blog will be a bit quiet over the next few weeks as I write it myself and will be on the road but please keep posting your shelfies and selfies and tagging me on my Instagram account whilst I am away as I love seeing all of your wonderful creations.

Gotta bounce out the door so until next time… Love life, love curry!

Lee xo

Jolly Good Butter Chicken

Serves 4

Ingredients

1 tablespoon sesame oil
1 kg (2 lb 4 oz) free-range chicken breast, thickly sliced
70 g (21/2 oz) unsalted butter
1 teaspoon garam masala
1 cinnamon stick
10 cardamon pods
1 teaspoon sweet paprika
1 teaspoon ground cumin (optional)
1 teaspoon ground chilli (optional)
400 g (14 oz) tinned diced tomatoes
1 tablespoon sugar and additive-free tomato paste (concentrated purée)
400 ml(14 oz) additive-free coconut milk
370 g (123/4 oz/2 cups) steamed brown rice
1 Lebanese cucumber, diced and chilled
1 ripe banana, sliced
1 teaspoon shredded coconut
1 dollop of mango chutney (optional)

Method

Place a large, heavy-based saucepan over high heat and add the sesame oil.
Cook the chicken in 2 batches, turning regularly for about 5 minutes or till browned.
Remove from the pan and set aside while you cook the remaining chicken.
Remove it from the pan.
Reduce the heat a little and add the butter.
When the butter has melted add the spices and cook, stirring, for
4–5 minutes until fragrant.
Return the chicken to the pan, along with the tomatoes and tomato paste.
Stir and simmer for about 20 minutes.
Turn down the heat to low and stir in the coconut milk.
Simmer for about 5 minutes.
Mix the banana and coconut together in a small bowl.

Serve this curry with brown or fragrant rice with saffron and turmeric, cucumber salad and banana with coconut flakes.

Mokosh Face Cleansing Powder & Rich Face Cream

Mokosh are a genuine and authentic cosmetics company who are Certified Organic. What I love about their beauty products is that they have taken them to a whole new level by drawing on the holistic principles of Ayurveda in their formulations as well as being completely natural and preservative-free.

I tested out the rich face cream which is divine on the skin and gives a beautiful non-greasy and smooth result hydrating the skin for hours. You only need to use a small amount. All Mokosh moisturisers are water-free, and therefore up to 5 times the concentration of standard moisturisers, they are extremely rich in active nutrients, bringing a remarkable softness and smoothness to the skin. The face cleansing powder was developed to provide a gentle, pure means to cleanse and exfoliate daily. It's free of synthetic ingredients, I used it and found it to be good for cleansing away impurities and leaving the skin feeling toned and refreshed.

You can read more about their products here.

Planet Eve Organics’ Tropical Fruit Enzyme Facial Exfoliator

As a firm believer in beauty being an inside job, I was relieved to hear when I reviewed their products, that Planet Eve Organics also believes that what you put on your skin should be chemical free and completely natural.

Inspired by Eve the first woman and nature's garden of Eden, they believe that what you put on your skin is not only effective but also good for your skin, health and well being.

Their luxurious organic skin care delivers real benefits while being free of synthetic chemicals.

Certified Organic, the Tropical Fruit Enzyme Facial Exfoliator is a free-radical fighter. Combining papaya, pineapple and guava, it instantly revives tired, dull skin.

You can read more about their products here.

You can also check an interesting article on exfoliators on Mom Curls.

Kitchen Ink Tea Towels

I came across Kitchen Ink’s teal towels whist on facebook and was really impressed with their style.

Their hand-printed, tongue-in-cheek and vibrant tea towels certainly add a splash of colour and amusement to the kitchen.

This intricate design references the sugar skulls molded in celebration of Mexico's Dia de los Muertos - the Day of the Dead.

Sparking many a conversation amongst friends, their designs are printed on 100% linen fabric using water-based ink.

The tea towel measures 50cm x 70cm and is perfect for framing, as a gift or even for drying your dishes!

You can find out more about them here.

Chia Pods

By looking at it you wouldn’t realise that the tiny chia seed is a wondrous superfood that packs a nutritious punch! It's the highest plant based source of Omega-3, dietary fibre, antioxidants and a complete protein containing all eight amino acids - understandably why chia means ‘strength’ in Mayan.

I use chia seeds in a number of my recipes and when mixed with water (or any liquid), they become gelatinous and take on the flavour of the liquid.

Dairy free and vegan, and ranging in flavours from blueberry to coffee bean, Chia Pods are sure to curb that afternoon sweet craving. You can read more about them here.

Herbies’ Cinnamon Quills (whole)

I've been a long-time fan of Herbies' Spices and love adding their cinnamon quills to a number of my recipes; especially curries such as the Cauliflower Curry. The aromatic fragrance that releases when cooked makes my mouth water for the meal I'm about to eat and share. Cinnamon is an amazing spice which helps suppress inflammation has anti-microbial and reduces the feeling of nausea. All of Herbies' spices contain no fillers, starches, MSG, free-flow agents or additives of any kind, so you know they will be rich in flavour and quality. You can find out more about them here.

Reserve (with Resveratrol) by Jeunesse Global

As you know I am a big believer in eating fresh, whole foods. An added benefit of doing so is the youthful, glowing appearance that shines through the skin because the body is being nourished from the inside out. Reserve is a unique gel drink and a botanical blend of antioxidants, anthocyanins and essential fatty acids. The key ingredient, resveratrol, is a natural antioxidant-containing compound found in the skin of red grapes. It is made into a highly bio-available gel form, to make absorption by the body easier. You can find out more about Reserve here.

Mother’s Day Recipes

Pamper your mum by making her a healthy and delicious homemade breakfast this Mother’s Day!

It's time to start planning the perfect breakfast in bed. Here's a sample menu to get you started.

Mother's Day Menu

Mixed Berries in Apple Cider Vinegar with Cashew Nut Cream

This breakfast bowl is perfection. Simple and understated, the addition of apple cider vinegar will ensure the perfect start to a homemade breakfast in bed. Find the recipe here.

Kale and Lemon Rind Omelette

This will wake mum up with a zing! The biotin found in eggs is fantastic for promoting luscious shiny hair, while the coconut oil and lemon will help her body absorb beneficial iron from the kale. Kale is also a fantastic anti-inflammatory food and just one cup is filled with 10% of the recommended daily intake of omega-3 fatty acids. Get flipping here.

Fragrant Lavender Tea

There’s nothing more delectable than a lavender tea. With its delicate floral scent, this tea creates the perfect moment to unwind and enjoy its fragrant, flowery goodness. Find the recipe here.

Supercharged Breakfast in Bed Planning Tips

Chop ingredients the night before and have them at the ready to prepare for the big reveal. Make sure you have a pretty tray to carry it out on.
Nothing says I love you like a homemade touch. Decorate the tray with a small bunch of hand-picked flowers in a pretty glass jar. Add a home-made card.
Don’t make it too early in the morning to ensure that she has a sleep in on her special day.

For more delicious anti-inflammatory recipes checkout my new book Eat Yourself Beautiful

Mixed Berries in Apple Cider Vinegar with Cashew Nut Cream

This breakfast bowl is perfection, and by happy co-incidence it also makes a wonderful dessert.

Simple and understated, the addition of apple cider vinegar will ensure the perfect start to a homemade breakfast in bed. Deliciousness and nutritiousness collide in a spectacular balancing act of flavours.

Serves Two

Ingredients

440 g (151/2 oz/2 cups) fresh berries
2 teaspoons apple cider vinegar
45 g (11/2 oz/1/3 cup) slivered almonds

Cashew Nut Cream

Ingredients

155 g (51/2 oz/1 cup) raw cashew nuts
170 ml (2/3 cup) filtered water
8 drops stevia liquid
1 teaspoon alcohol-free vanilla essence (optional)

Method

To make the cashew nut cream, place all the ingredients in a food processor and whizz until smooth and creamy.

Add a little water if the mixture isn’t smooth.
Divide the berries between two small bowls.
Pour 2 teaspoons of apple cider vinegar over each, top with slivered almonds and cashew nut cream, and serve.

Note: Make the cashew nut cream the night before. It can be stored in the fridge in a covered container for up to one week. You can substitute the same quantity of almonds, sunflower seeds, macadamias or hazelnuts for the cashews.

For more delicious anti-inflammatory recipes checkout my new book Eat Yourself Beautiful

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