food

3 Energy-Boosting Recipes That'll Cure a Cold

Fight off that stubborn cold with these 3 energy-boosting recipes!

food

3 Energy-Boosting Recipes That'll Cure a Cold

Fight off that stubborn cold with these 3 energy-boosting recipes!

Ingredients

Base

  • Cooking oil
  • 1 1/2 cups almonds
  • 1 1/2 cups Medjool dates, pitted, plus 5 for the topping

"Cheesecake" Layer

  • 3 cups unsalted cashews
  • 1 can coconut milk, refrigerated
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons light agave
  • Juice 1/2 lemon
  • Zest 1 lemon
  • 1/2 teaspoon lemon oil/extract

Toppings

  • 1 1/2 cups blackberries, plus a handful to garnish
  • Freeze-dried blackberry powder
  • Shredded coconut, toasted
  • Mint leaves

Steps

Base

  1. Lightly oil a 9-inch square cake pan.
  2. To make the base, place the almonds and the dates in a food processor and process until very finely chopped.
  3. Transfer to the cake pan and press the mixture down evenly to form the base.
  4. Put the pan in the freezer to firm up while you make the cheesecake layer.

"Cheesecake" Layer

  1. Soak the cashews in cold water overnight.
  2. Drain the cashews and put half in a food processor.
  3. Scoop the cold coconut cream off the top of the can of coconut milk, about 1 cup and add to food processor.
  4. Add the remaining cheesecake layer ingredients and blitz until smooth and creamy, about 5 minutes.
  5. Spread the creamy mixture on top of the base and place in the freezer.

Toppings

  1. To make the topping, add the blackberries, 5 remaining dates and remaining cashews to the food processor. Blitz until combined.
  2. Take the cake pan out of the freezer and spoon over the topping, spreading out to cover.
  3. Return to freezer.
  4. Remove from the freezer 10 minutes before serving, then slice into 10 to 12 bars.
  5. Sprinkle with the toppings of your choice to serve.

Ingredients

  • 2 salmon fillets
  • 4 small potatoes
  • 1 cup green beans
  • Olive oil
  • 1 lemon
  • 1 small bunch parsley
  • 1 small bunch dill
  • Sea salt flakes
  • Pepper
  • 2 small tomatoes on the vine
  • For the salsa:
  • 1 orange, segmented
  • 1 ruby grapefruit, segmented
  • 1 spring onion, sliced
  • 1 red chili, deseeded and diced
  • Handful fresh coriander, chopped
  • Handful fresh basil, chopped
  • Juice of 1 lime
  • Salt and pepper
  • Fresh basil leaves, for garnish

Steps

  1. Lightly oil a large sheet pan.
  2. Finely slice the potatoes and trim the beans. Rub them lightly with olive oil. Season with salt and pepper. Chop 3 thin slices of lemon.
  3. Place one salmon fillet, skin side down, on the chopping board. Season with salt, then lay the dill and parsley on top, followed by the lemon slices.
  4. Put the second fillet, skin side up, on top. Secure with a few pieces of cooking twine. Place in the middle of the baking sheet.
  5. Arrange the beans, potato slices and tomatoes around the fish. Squeeze lemon on the fish.
  6. Cook for 15 to 20 minutes until the fish is cooked through. Turn the vegetables halfway through, if needed.
  7. Mix together all of the salsa ingredients together.
  8. Once cooked, allow the salmon to set for 5 minutes, then remove the twine and use a sharp knife to slice lengthwise through the salmon. Serve with the roasted vegetables and salsa.

Ingredients

  • 1 whole free-range chicken
  • 1 teaspoon vegetable oil
  • 40 cloves of garlic
  • 2 celery sticks, finely chopped
  • 1 onion, finely chopped
  • 2-inch piece of ginger, peeled and sliced
  • 2 to 3 fresh bay leaves
  • Handful fresh thyme
  • Handful of fresh parsley stalks, leaves chopped for garnish
  • 1 rosemary stalk
  • 1 teaspoon white balsamic vinegar
  • 1 1/2 cups baby carrots, peeled
  • 1 1/2 cups baby leeks, trimmed and sliced into 1-inch pieces
  • Pinch of turmeric
  • 3 cups angel hair pasta

Steps

  1. Heat the oil in a large saucepan set over medium heat and add the garlic cloves. Cook for 3 to 4 minutes until golden and fragrant then add the celery, onion, ginger, bay leaves, thyme, parsley stalks and rosemary.
  2. Stir to combine then add the chicken followed by just enough water to cover the bird, about 12 cups. Season with salt and bring to a boil, then turn the heat down and simmer for 1 hour.
  3. Once cooked, remove the chicken and strain the stock, discarding all the solids.
  4. Once it’s cool enough to touch, shred the chicken.
  5. Bring the stock back to a boil and add the white balsamic vinegar, baby carrots, baby leeks and turmeric.
  6. Cook for 5 minutes then add the angel hair pasta and cook until the pasta is al dente.
  7. Return the chicken to the pan and simmer over low heat until warmed through.
  8. Serve in bowls, scattered with chopped parsley.