MORNING KICKSTARTER
(makes 6 servings | 7 minutes | plus freezing)
Surprise and invigorate your senses with this punchy Kickstarter, which turns good old water into a mega mix of flavor and goodness. Nutritious ingredients like cayenne, turmeric and cinnamon are all super high in iron for metabolic function, red blood cell formation and oxygen transportation, as well as helping to prevent tiredness and fatigue – it’s a powerful combo!
INGREDIENTS
- 2 sprigs of mint
- 5-inch piece of ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/4 cup cider vinegar
- 1 lemon
- optional: runny honey
DIRECTIONS
- Pick the mint leaves and add to an ice cube tray. Peel and finely grate the ginger into a bowl, add all the spices and the vinegar, squeeze in the lemon juice, stir, then divide between the wells of the tray. Top up with water and freeze until needed.
- To enjoy, simply pop 1 large or 3 regular frozen Kickstarter cubes (depending on the size of your ice cube tray) into a mug, and pour in boiling water. Sweeten to taste with a little honey, if you like, and enjoy.
EASY PANCAKES
(serves 4 | 18 minutes)
Pancakes allow you to have a bit of fun – they’re a wonderful vehicle for additional flavor, and a great way to try a whole rainbow of fruits and veggies, for both kids and adults alike. Plus, by introducing a savory option, you can enjoy pancakes for brekkie, brunch, lunch or dinner! Just measure the flour and the milk, add an egg, mix and go!
INGREDIENTS
- 1 cup whole wheat self-rising flour
- 1 cup reduced-fat milk or your favorite unsweetened, fortified plant milk
- 1 large egg
Sweet pancakes
- 1 teaspoon vanilla bean paste
Savory pancakes
- 1/2 cup crumbled feta cheese
DIRECTIONS
- Put all the ingredients into a large bowl with a small pinch of sea salt (for fatter, fluffier pancakes use a heaping cup of flour) and whisk well, adding the extra sweet or savory ingredient, if you wish.
- Place a large non-stick frying pan over medium heat. Spritz with olive oil, then dollop in a few separate tablespoons of batter. Add your chosen fruit or veg to each (turn the page for inspo), then, once golden on the bottom, gently flip and cook until lightly golden on the fruit or veg side, too. Serve, and repeat!
KEEPING IT SWEET?
- A dollop of yogurt, a sprinkling of your favorite unsalted nuts and seeds, and a little runny honey, to taste, will always work great on the side.
GOING SAVORY?
- A spoonful of cottage cheese or sour cream on top and a handful of lemony-dressed arugula will complete your plate nicely.
HELPFUL HINT
- If you can’t find whole wheat self-rising flour, use an equal volume of regular whole wheat flour plus 11/2 teaspoons of baking powder and a pinch of salt for each cup of flour.
CHICKEN & BERRY GRAIN BOWL
(serves 2 | 21 minutes)
Blistered blueberries amplify the deliciousness in this beautiful warm chicken salad
INGREDIENTS
- 2 x 5-oz boneless, skinless chicken breasts
- 1 teaspoon ras el hanout, plus extra to serve
- 2 cloves of garlic
- 1 lemon
- 1 cup blueberries
- 1 x 8.5-oz package of cooked mixed grains
- 1 x 15-oz can of lentils
- 1 cup frozen peas
- 1/2 a bunch of mint (about 1/2 oz)
- 1 oz feta cheese
DIRECTIONS
- Lightly score the thickest part of the chicken and season with sea salt, black pepper and the ras el hanout. Place in a large non-stick frying pan over medium-high heat with 1 tablespoon of olive oil and cook for 5 minutes, or until golden, flipping halfway through.
- Peel and thinly slice the garlic, use a vegetable peeler to strip the lemon peel into small pieces and add both to the pan. Cook for 2 minutes, or until the garlic is golden, then pile the garlic on top of the chicken and add the blueberries. Once they start to pop and the chicken is cooked through, transfer it all to a board, leaving the pan on the heat.
- Add the grains and lentils, juices and all, to the pan. Reduce for 2 minutes, then add the peas and cook until heated through. Squeeze in half of the lemon juice, season to perfection and divide between serving bowls along with the blueberries.
- Slice and add the chicken, plus any resting juices. Pick and sprinkle on the mint leaves and crumble on the feta. Serve with lemon wedges and extra ras el hanout.
