I’ve teamed up with The Wellness Factory this month to bring you these three delicious immune boosting recipes. To order the featured products head over to The Wellness Factory Website and use my discount code MISSNUTRITIONIST20 to get 20% off everything.
1 tablespoon sunflower oil
1 teaspoon sesame oil
150g (5½oz) cooked peeled king prawns
handful of broccoli florets
handful of mangetout
handful of cashew nuts
2 tablespoons sesame seeds
1 garlic clove, crushed
3 tablespoons soy sauce
brown rice, to serve
Heat the two oils in a wok or frying pan over a high heat and add all the remaining ingredients. Cook, stirring regularly, for about 15 minutes, or until the veggies are tender, turning down the heat a little or adding a dash of water if it starts tooo catch. Serve with brown rice.
2 tbs coconut oil
1 small onion finely chopped
3cm piece (15g) ginger, grated
3 garlic cloves, crushed
1 long green chilli, roughly chopped
1 bunch coriander roots, washed, chopped
Finely grated zest plus juice of 1 lime
4 cups (1L) coconut cream
1/3 cup (80ml) fish sauce
1 lemongrass stalk, bruised, cut into 3 pieces
1 bunch watercress, washed, trimmed
Heat the oil in a large saucepan over medium-high heat. Add the onion, ginger, garlic, chilli, coriander root and lime zest. Cook, stirring, for 4-5 minute or until onion is softened. Add the coconut cream, 2 cups (500ml) water, fish sauce and lemongrass. Cover and cook for 20 minutes for flavours to infuse. Remove from heat and stand for 10 minutes.
Remove lemongrass stalks, transfer soup to a blender and whiz until smooth. Add two-thirds of the watercress, then the lime. Serve with a glass of liquid chlorophyll by Core Nutrition.
1 cup of plant based milk
1 cup of frozen berries
¼ cup of fresh beetroot
½ fresh banana
1 scoop of Get Core strawberry protein powder
Pop all the ingredients into a blender and blend until smooth.