To start the year off right Banana breakfast smoothie Green cabbage, apple & hazelnut slaw
As we settle into a new year, here are some healthy recipes to help you recover from festive overindulging.
Avery Happy New Year to you all – it’s hard to believe that we are over halfway through the first month of 2017 already!
I hope your holidays were relaxing and rejuvenating, and that you are now well rested and full of enthusiasm for a new year.
2017 for me and my family has already been an exciting one.
We now have just a handful of boxes left to unpack and are enjoying eating plums and black raspberries from our garden, and soaking up the new surrounds.
If you feel like the excesses of the festive season are taking their toll, then what better time than now to make some changes.
The banana breakfast smoothie is a wonderfully filling drink, which makes an excellent breakfast or an afternoon pickme-up.
The green cabbage slaw is refreshing and full of flavour, and makes a great light lunch. Serves 2 Preparation: 5 minutes Cooking: nil 2 bananas cup Greek yoghurt cup/50g oats cup/30g almonds 1 cup milk (of your choice) 1 teaspoon vanilla bean extract 1 teaspoon cinnamon, plus extra to serve
Chia seeds to serve Put all ingredients, minus the chia seeds into a blender (or use a jug and a stick blender) and blend until smooth.
Divide between two glasses, sprinkle with a pinch of cinnamon, and chia seeds, and enjoy! Serves 4-6 Preparation: 20 minutes Cooking: 6 minutes cup/75g hazelnuts red onion, finely sliced 1 tablespoon red wine vinegar 4 cups green cabbage, finely shredded 1 apples, cut into matchsticks
cup flat leaf parsley, leaves removed from stalks 75g feta, crumbled cup raisins cup pomegranate seeds Juice 1 lemon 2 tablespoons olive oil 1 teaspoon Dijon mustard Put the red onion into a little bowl and sprinkle with the vinegar, mix well, then set aside.
In a heavy-bottomed frying pan over medium heat, toast the hazelnuts until the skins come away and they start to go golden.
Remove from the heat, put into a clean tea towel, fold, and rub to remove their skins.
Roughly chop the hazelnuts and set aside.
Put the cabbage, apple, parsley, feta, raisins, and red onion into a salad bowl.
In a small bowl combine the lemon juice, olive oil, and mustard, season with sea salt and freshly ground black pepper, and whisk together.
Dress the salad, toss, then scatter with the pomegranate seeds and hazelnuts before serving. ❚❚❚❚❚❚❚ 1⁄2 1⁄3 1⁄4 ❚❚❚❚❚❚ 1⁄2 1⁄4 ❚ 1⁄2 1⁄2 ❚❚❚❚ 1⁄2 1⁄4 Recipes, food styling, and photography by Emma Boyd ❚ ❚ ❚