Recipe

Paying homage to the humble Brussels sprout, this pie is a lovely combination of deliciousness and goodness. Packed with fibre, protein, calcium and the goodness of greens, it makes a delicious dinner but also travels well in lunchboxes for a nice surprise.

Turmeric has been used and well respected for 2500 years in India as an Ayurvedic medicine. This brightly coloured spice, which gives curry its lovely orange-yellow colour, has many outstanding health-boosting properties. Curcumin is also a highly effective anti-inflammatory as well as having strong antioxidant properties. Regular consumption of turmeric in the diet could protect you against infections, especially those of the digestive tract, as well as relieving arthritic conditions and helping protect you from cancers and Alzheimer’s disease.

I can’t tell you how important it is to follow a soaking process when preparing any legumes or pulses. If you have a careful look at your soaked legumes after 24 hours, you begin to see the sprouting shoots pop up underneath the skin. This sprouting process reduces the amount of phytic acid in legumes, which makes them much easier to digest. Phytic acid can also bind to essential nutrients, making them less available to the body. Reducing phytic acid levels releases more of these essential nutrients to the body. I find it easiest to soak, sprout and cook a lot of chickpeas at once. Then I freeze them into smaller containers and have them ready for use in a dish like this.

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Having a curry spice on hand is such a delicious way to diversify the way you cook vegies and proteins and this recipe is a wonderful example of just that. If you don’t have tempeh then an organic tofu, chicken or fish will work well, too.

Lentils and other legumes are considered a low-GI food as they are digested slowly and won’t cause a sharp rise in blood sugar and insulin levels. The high protein and soluble fibre content of legumes slows the rate at which they leave the stomach and delays the absorption of its glucose. This makes them an ideal addition to the diet, especially for anyone having to watch their weight and blood sugar levels.

Chicken is an excellent source of protein containing branched-chain amino acids, leucine, isoleucine and valine, which are used to boost protein synthesis in the muscles as well as provide energy. Chicken also supplies vitamin B12, needed to support healthy nerve function and red blood cell production.

This ginger cake is absolutely divine. The combination of fresh ginger, dried ginger and the crystallised ginger creates a very warming and spicy cake, perfect for all ginger fans. I’ve used a special combination of gluten-free flours: potato starch, buckwheat flour, brown-rice flour and almond meal. That creates a really light and fluffy cake that doesn’t taste or look gluten-free at all. You’ll be able to buy these flours at your local health food store or a bulk food store.

These bliss balls are the perfect sweet treat and the spices add a lovely warm and heated flavour. These would also be delicious with some dried ginger powder to create a ginger-nut flavour.

Beetroot may seem like an unusual ingredient in these brownies but it adds a lovely sweetness to the brownies as well as keeping them really moist. Trust me when I say you definitely can’t taste the beetroot in this brownie!