Recipes

RED SWEET POTATO CURRY

This red sweet potato curry makes an amazing comfort dish for dinner. It’s especially great for postpartum recovery and breastfeeding.  If you need a good way to  add complex carbs into your diet, try this recipe!

Ingredients:

• 2 tsp. coconut oil
• 1 white onion, diced
• 2 cloves garlic, minced
• 4 tbsp. Thai red curry paste
• 2 sweet potatoes, peeled and diced
• 14oz. (400g) can chopped tomatoes
• 1 cup (240ml) bone broth or vegetable stock
• ¼ cup (65g) smooth natural peanut butter
• ½ cup (120ml) canned coconut milk, light
• juice of 1 lime
• 3 cups (480g) cooked brown rice
• ¼ cup (30g) peanuts, chopped
• handful cilantro, chopped

Instructions:

Heat the coconut oil over medium heat in large pan. Add the onion and cook for around 5 minutes until soft.

Next add the garlic and red curry paste and stir well. Add the sweet potatoes, chopped tomatoes, bone (or vegetable) broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 to 35 minutes until the sweet potatoes are tender.

In a small bowl, whisk together the peanut butter and coconut milk. Pour into the pan and stir well to combine.

Remove from the heat, squeeze in lime juice, mix well and serve with the cooked rice. Garnish with the chopped peanuts and cilantro.

red sweet potato curry    red sweet potato curry

Recipes

ROASTED SWEET POTATO, KALE & QUINOA SALAD

This sweet potato kale quinoa salad is an amazing way to get your dark leafy greens in for lunch. Perfect for postpartum recovery, pregnancy, and breastfeeding mamas.

Ingredients:

• 2 medium sweet potatoes, chopped into cubes
• 2 tbsp. olive oil
• ½ cup (85g) quinoa, uncooked
• 1 red onion, cut into wedges
• 2 cloves garlic, minced
• 1 bunch curly kale, destemmed and torn into pieces
• 2 tbsp. balsamic vinegar
• 1 tsp. thyme

Instructions:

Preheat oven to 400°F (200°C).

Place sweet potatoes in baking dish and drizzle with 1 tbsp. oil. Season to taste with salt and pepper. Bake in the oven for 25-30 minutes until tender. Then set aside to cool.

In the meantime, cook quinoa according to instructions on the packaging. Once cooked, set aside to cool.

Heat the remaining 1 tbsp. of oil in a large skillet over medium heat. Cook the onion and garlic, for about 10 minutes, until golden brown. Stir in the kale and continue cooking until wilted. Transfer the kale mixture to a large bowl and set aside to cool.

Once all the ingredients have cooled, add in the sweet potatoes and quinoa to the large bowl. Drizzle with balsamic vinegar and season to taste with salt and ground pepper. Stir to combine and serve.

sweet potato kale quinoa salad    sweet potato kale quinoa salad

Recipes

QUICK VEGETABLE STIR FRY

This is a super fun, fast, and flavorful veggie side dish to go with your favorite dinner (or lunch). You can add grilled chicken, shrimp, or tofu to this to make it a complete meal. Recipe makes 2 servings.

Ingredients:

For the sauce:
• 1 tbsp. tahini
• 1 tbsp. toasted sesame oil
• 1 tsp. white miso paste
• 1 lime, juiced

For the stir-fry:
• 6 oz. (180g) rice noodles
• 1 tsp. toasted sesame oil
• 1 large carrot, spiralized
• 1 zucchini, spiralized
• ½ cup green peas, frozen
• 1 tbsp. sesame seeds
• coriander, to serve

Instructions:

Mix all the sauce ingredients.

Cook noodles according to instructions on the packaging, then set aside.

Spiralize the carrot and zucchini. (if you don’t have a spiralizer, then just grate them using the large holes.)

Heat 1 tsp. of sesame oil in a large skillet over medium heat. Add in the carrot and zucchini noodles and cook for 3-4 minutes. Next, add in the green peas, sesame seeds, and cooked noodles. Mix well and cook for another 3-4 minutes.

Finally, add in the sauce and cook for a final 2-3 minutes until warmed through. Serve with fresh cilantro.

   

Recipes

SPICY CAULIFLOWER & CHICKPEA RICE BOWL

This makes a delicious light dinner for 2 thats packed with nutrition. You can double this recipe and save leftovers for lunches during the week too.

If you need more protein, top these bowls with grilled chicken or crispy tofu!

Ingredients:

• 1 medium cauliflower, broken into florets
• 14 oz. (400g) can chickpeas, drained
• 1 tbsp. olive oil
• 3 cups cooked brown rice

For the sauce:
• 2 tbsp. sriracha
• 2 tbsp. tamari
• 1/2 tbsp. maple syrup
• 2 tsp. apple cider vinegar
• 2 tsp. fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp. sesame oil
• 2 green onions, chopped
• ¼ cup (30g) peanuts, chopped

 

Instructions:

Preheat oven to 450°F (230°C) and prepare a baking dish or tray.

Break the cauliflower into bite-size florets and place them on the tray along with drained chickpeas. Drizzle with olive oil and season to taste with sea salt and pepper—bake in the oven for 20 minutes.

In the meantime, prepare the sauce by mixing all the sauce ingredients in a small bowl.

Once cauliflower and chickpeas are roasted, remove from oven and mix with the earlier prepared sauce.

Increase the oven temperature to broil, return the tray into the oven and cook for about another 5 minutes.

Remove from the oven divide between bowls and serve with a portion of rice.
   

Recipes

VEGAN ENERGY BALLS

These energy balls are perfect for breastfeeding moms and postpartum recovery. All of the ingredients work together to give you the energy you need and some of the essential nutrients you also need to recover.

Ingredients:

• 1 cup (120g) dates, pitted
• ¾ cup (60g) almond meal
• ½ cup (30g) desiccated coconut
• 2 tbsp. chia seeds
• 2 tbsp. coconut oil, melted
• 1 tbsp. natural peanut butter

Instructions:

Place all ingredients in a high-speed blender or food processor and blitz until everything is well combined and chopped to small pieces.

Using your hands, form 10 balls about the size of a walnut. Place them in the fridge to chill for at least 1 hour so that they become more solid.

Store in the fridge in an airtight container for up to 2 weeks.