Tag Archives: spinach

Green Smoothie

Detox with this delicious, creamy green smoothie! The flaxseed provides added omega-3!


Serves 2

1                      Ripe Banana

1                      Apple

3                      Dates

½                     Avocado

1tbsp               Flaxseed

2 Handfuls       Spinach

300ml              Almond Milk

300ml              Filtered Water

Chop up the apple and add to the blender with the banana, dates and flaxseed. Cut the avocado in half, remove the stone and scoop out the flesh into the blender. Now add the spinach on top and pour in the almond milk and then the filtered water so it just covers the top layer of spinach.

Blend on full power for 30 seconds. Pour into a glass and enjoy!

Avocado and Artichoke Salad

This avocado and artichoke salad is great for the summer. I serve it with my Quinoa & Lentil Burgers and 3 tsp of hummus. It is easy to digest as the rocket and artichoke increase your stomach acid. The optional drizzle of hemp oil gives an added boost of Omega-3.

Avocado and Artichoke Salad

Serves 1


30g              Spinach

30g               Rocket

½                   Avocado

1                    Artichoke Heart

1                    Lemon

1 tbsp             Hemp Oil (or Olive Oil)

¼ tsp              Pink Crystal Salt

¼ tsp              Black Pepper


Wash the spinach and rocket in running water. Add to a large bowl.

Roughly dice the avocado and slice the artichoke heart and add on top of the salad.

Cut the lemon in half and squeeze one half over the salad, catching the seeds as you go!

Drizzle with oil and add a pinch of salt and pepper.


Baked Sweet Potato with Hummus

Baked sweet potato with hummus is one of my favourite meals to have for lunch or dinner. It is so easy to make, just put it in the oven and it is ready to eat in 45 minutes! Hummus is delicious as a filling for the baked sweet potato. You can find my homemade hummus recipe here.

Baked Sweet Potato with HummusBaked Sweet Potato with Hummus

Serves 1


1                      Medium Sweet Potato

3tbsp                Hummus

½                     Ripe Avocado

30g                  Kidney Beans

1tsp                 Lemon Juice

1tsp                 Milled Flaxseed

1tsp                 Turmeric

1tsp                 Oregano

1/4tsp              Rosemary

1/4tsp              Black Pepper

1/4tsp              Pink Crystal Salt

Handful            Spinach, Watercress & Rocket


Preheat the oven to 200C.

Rinse the sweet potato in cold water and pierce with a fork. Put on a baking tray and place in the oven for 45 minutes.

Remove from the oven and carefully transfer onto a plate. Cut in half lengthways and spoon the hummus into the middle. Place on top the diced avocado, kidney beans, lemon juice, turmeric, oregano, rosemary, salt and pepper.

Serve warm with a handful of spinach.