September 10, 2019

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February 3, 2017

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Immune Supporting Recipes - Onion Syrup and Warming Stew

March 31, 2020

Here are a couple of my favourite immune supportive recipes, showcasing some of Mother Nature's finest ingredients!

 

Onion Syrup...Yum!


I bought this recipe to you last month when we were talking about lung health, but it's relevant again this time around! It may sound urky but try it, you may like it and it really works! Make this syrup when your throat is sore or you're noticing other cold / flu type symptoms.
Chop an onion, cover it with brown sugar or manuka honey (well, let’s not get fancy, if it’s a true kitchen cupboard remedy, any old sugar or any old honey will do just as well). Leave it to stand for at least a few hours (preferably 8 hours or overnight), the sugar draws the syrup out of the onion, then sip a teaspoonful every couple of hours.

 

 

Warming Immunity Stew


What’s for dinner tonight? Hmmm how about this super easy, super delicious, super warming stew. I’ve listed the veggies we typically use, but feel free to use whatever's in your fridge (leek, carrots, potato, sweet potato, capsicum, mushroom silverbeet, kale, you name it!). Also, feel free to change up the protein (e.g. chicken, prawns, fish, tempeh). Serves 4-6.
 
Extra virgin olive oil or coconut oil
2 heaped tablespoons fresh grated ginger
2 cloves garlic, crushed
1/2 onion, diced
3 teaspoons cumin
3 teaspoons coriander
¼ teaspoon chili or cayenne pepper
500ml veggie stock
About ¼ of a pumpkin
1 carrot
1 cup mushrooms
1 capsicum
1 large zucchini
½ head cauliflower or broccoli
1 can (250g) brown lentils
250g organic firm tofu
Few handfuls of baby spinach
1/2 lemon, juiced
 
Cut all the veggies and tofu into chunk sized pieces. Heat oil in a large pot, sautee the ginger, garlic and onion, then add the spices. Add the veggie stock, then add the veggies in order of how long they take to cook (longest to cook go in first - we do it in the order I’ve listed the veggies). Cook over low heat until the veggies begin to soften, add the tofu and lentils and cook for another 10 minutes or so. Add the baby spinach and lemon juice. Serve with the likes of fresh chili, coriander, or black pepper. Enjoy!

 

 


 

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