Lunch Recipes To Support Your Health Journey

Lunch Recipes To Support Your Health Journey

 

Lola Berry, nutritionist and author of many wonderful cookbooks, has impressed us yet again. Berry’s latest release Food to Make You Glow illuminates her creative, whimsical and playful nature. In its bright and beautiful pages, she explains the key wholefoods needed to support specific health goals – happiness, energy, beauty, immunity, calming, weight loss and detox. She shares lifestyle tips, exercises, activities and scrumptious recipes carefully matched to the specific goal. If you’re looking to achieve healthy and sustainable weight loss, manage stress levels or give your skin some love, these recipes are the perfect companion to support your journey to brightness.

Recipes & images from Food to Make You Glow by Lola Berry, Plum, RRP AU$39.99

Byron Bay Hot Cakes

Serves: 4

• 1½ cups almond milk
• 3 eggs
• 2–3 drops stevia
• 1½ cups quinoa flour
• ½ cup almond meal
• 1 tsp gluten-free baking powder
• 1 banana, cut into discs
• ½ tsp ground cinnamon, plus extra to serve
• Pinch salt flakes
• ½ cup roughly chopped macadamia nuts, activated if possible
• Coconut oil, for frying
• Coconut yoghurt, to serve
• Fresh berries, to serve

 

Whisk together the almond milk, eggs and stevia in a bowl until well combined.

Pop the quinoa flour, almond meal, baking powder, banana, cinnamon, salt and most of the maca nuts (saving a few to serve) in a bowl. Add the almond milk mixture and give everything a really thorough mix, making sure you smooth out all the lumps.

Preheat the oven to 100ºC.

Heat a dab of coconut oil in a large frying pan over a medium heat. Cook the pancakes in batches of three, using about ¼ cup of batter per pancake. Cook for 2–3 mins, or until there are a few air bubbles in the centre and the edges are getting crispy.

Flip and cook for another minute or two, then remove from the pan and pop in the oven to keep warm. Repeat with the remaining hotcake mixture.

Divide the hotcakes among serving plates and top with a dollop of coconut yoghurt, the reserved maca nuts, a few fresh berries and a sprinkle of cinnamon.

 

Sesame-Crusted Kangaroo Loin with Asian Slaw & Miso Aioli

Serves: 2

• ½ tsp coconut oil, melted
• 300g kangaroo loin
• Salt flakes
• ⅓ cup sesame seeds

 

Miso Aioli

• 3 tbsp dark miso paste
• 1 egg yolk
• 1 garlic clove
• Juice ½ lime
• Pinch salt flakes
• 150mL olive oil

 

Asian Slaw

• 1 red onion, finely sliced
• 1 carrot, cut into thin batons
• ½ handful bean sprouts
• ½ handful kimchi, well drained & finely sliced (leave this out if you can’t handle the heat)
• ¼ wombok (Chinese cabbage), sliced
• ½ bunch coriander, leaves picked
• Juice 1 lime
• 2 tbsp sesame oil
• 2 tbsp tamari

 

For the aioli, put the miso, egg yolk, garlic, lime juice and salt in a blender and blend until smooth. Add the olive oil gradually until it’s nice and thick — don’t add it too fast or the mixture will split. Refrigerate until needed.

Heat a heavy-based frying pan over a high heat until smoking hot. Rub the coconut oil over the loin and season with salt. Seal the loin for 3–4 mins on each side in the hot pan, then set aside to rest.

While the loin is resting, toast the sesame seeds in a dry frying pan. Once toasted, spread the seeds on a large plate and roll the loin in them to coat the meat evenly.

For the slaw, put all the vegies and coriander in a mixing bowl, add the lime juice, sesame oil and tamari and toss together.

To serve, divide the slaw between two plates. Slice your ‘roo into 1cm-thick slices and place gently on the slaw, then finish with the aioli.

 

Poke Bowl

Serves: 2

• 2 tbsp tamari
• 1 tbsp rice-wine vinegar
• 1 tbsp sesame oil
• 1 red chilli, finely sliced
• 1 spring onion, finely sliced
• 1 tbsp sesame seeds, plus extra to serve
• 2 tbsp roughly chopped macadamia nuts, activated if possible
• 1 avocado, diced
• 200g sushi-grade tuna steak, cut into 1cm cubes

 

Whisk together the tamari, vinegar, sesame oil and chilli in a large bowl. Add the spring onion, sesame seeds, macadamia nuts and avocado, then pop in the tuna. Give it a good old mix about so everything is covered nicely in the dressing, then transfer to serving bowls and top with a few extra sesame seeds.