With all the indulgence of the festive season, it’s never too early to start thinking about a fresh start to the year. These recipes, focusing on fresh flavours and healthy ingredients, are perfect for anyone making a New Year’s resolution to eat better.
CELERY, SPINACH AND CUCUMBER JUICE
SERVES 1
Boost your nutrient intake with this super green juice. Enjoy in the morning for a healthy start to the day or in the evening to help with a good night’s sleep as celery contains the chemical serotonin, one of the most important brain chemicals, or neurotransmitters, for regulating the sleep/wake cycle.
Preparation time: 5 minutes each
Cooking time: n/a
1 cucumber
5 sticks of celery
2 apples
1 bag Fresh & Naked baby spinach leaves
1 lime
1tsp honey
Chop the cucumber, celery and apple into chunks. Put everything through a juicer then chill in the fridge. Stir well before serving.
LOVE THE CRUNCH NOODLE KILNER JAR SALAD
SERVES 1
This tasty Asian inspired salad packs a real crunch thanks to the celery, radishes, spring onions and Chinese leaf lettuce. Make it up the night before for a quick, easy and delicious lunch on the go.
Preparation time: 10 minutes
Cooking time: n/a
FOR THE DRESSING
1tbsp peanut butter
2tsp soy sauce
2tsp Sesame oil
tsp chilli flakes
1tsp rice wine vinegar
Water
FOR THE SALAD
100g fresh egg or udon noodles
1 stick of celery, sliced
4 radishes, sliced into wedges
Large handful of frozen soya beans
3 leaves of Chinese leaf lettuce, finely shredded
1 spring onion, sliced
In a bowl whisk all the dressing ingredients with a splash of water until smooth. Pour into the bottom of the jar. Defrost the soya beans in boiling water then drain.
Layer the noodles on top of the dressing, then the celery and radish, then soya beans and top with the crunchy spring onions and Chinese leaf lettuce. To serve, tip everything into a bowl and give a good stir.
Chef’s tip: Soya beans can be found in the freezer section of most supermarkets.
The key to jar salads is the order they are put into the jar. Put the dressing in the bottom and then layer firmer vegetables at the bottom, the protein in the middle and the leafy greens at the top so they don’t get wet.
BEETROOT SUPERFOOD TRUFFLES
SERVES 12
It’s hard to believe these truffles contain no refined sugar or dairy just looking at them, but they are packed with goodness and practically two of your five a day thanks to the beetroot and avocado included in the recipe.
Preparation time: 15 minutes plus 1hr chilling
Cooking time: n/a
1 large ready cooked (vacuum pack) beetroot
1 large ripe avocado, peeled
tsp vanilla extract
3tbsp pure maple syrup
100g unsweetened cacao powder plus extra for dusting
Desiccated coconut for dusting
Put the beetroot, avocado, vanilla extract, maple syrup and half of the cacao powder into a blender or food processor. Process until well combined.
Add the remaining cacao powder to the blender and again process until well combined. Transfer the chocolate mixture to a small bowl. Cover and refrigerate for at least an hour.
Once chilled, scoop tablespoon-sized portions of the mixture. Roll in your palms to form balls – the mixture will be slightly sticky but should form balls easily.
Put some extra cacao powder and desiccated coconut in a plate and roll the chocolate truffles around in one or the other to coat.