ginger Archives - Haleo

Beetroot and coconut soup

Haleo — Wed, 02 Sep 2015 11:19:30 +0000

This soup celebrates the humble root vegetable – the beetroot. Remember these awesome guys contain powerful health-promoting phytonutrients called betalains and should not be only confined to salads. The creaminess of this dish is thanks to the coconut milk, whilst the vegetable stock together with the red onion, garlic and ginger gives it its real flavour.

Serves: 2-3

Ingredients

4 large beets (peeled and cut into chunks)
1 red onion (diced)
2 garlic cloves, (minced)
1 tbsp. ginger (minced)
4 cups vegetable stock
1 can coconut milk
1 tbsp. coconut oil
1 tbsp. shredded unsweetened coconut (toasted) (optional)
Few leaves of rocket or coriander (optional)
Salt and pepper to taste

Instructions

In a large pot, melt the coconut oil. Add the onion and garlic and sauté for around 5 minutes, stirring often. Add ginger and cook for another 5 minutes (on a medium heat).
Add beets and vegetable stock and bring to a boil. Lower heat, cover and simmer for around 20-30 minutes or until beets are tender.
Pour the soup into a blender and blend until smooth. Add the coconut milk and salt and pepper to taste.
Serve and garnish with a bit of rocket, coriander or toasted coconut.

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Kick-ass flu-fighting smoothie

Haleo — Tue, 23 Jun 2015 06:37:33 +0000

Needing to boost your immunity asap? This green gem should do the trick! Loaded to the brim with antioxidants, the combination of citrus, ginger and spinach actually delivers a fresh and zesty taste and is a new early morning favourite in our house! Easy to make, this smoothie should have you fighting fit in no time.

Serves: 1

Ingredients

2 medium seedless oranges (peeled)
Juice of ½ a lemon
1 tsp. fresh grated ginger
A nice handful of spinach
1 tsp. manuka honey (or raw)
3 ice cubes

Instructions

Place all of the ingredients into a blender and blend until smooth.

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Deconstructed salmon sushi bowls

Haleo — Thu, 23 Apr 2015 14:05:40 +0000

A new take on the original sushi bowl, given the broccoli ‘rice’, this dish is loaded with both phytonutrients and flavour. It is nourishing and filling without the bloat. Although you may not typically find mushrooms and butternut squash in sushi recipes, our dream sushi dish would have these flavoursome fellas, so we added them in – and it works!

Serves: 2

Ingredients

1 head broccoli
2 salmon fillets (around 130 grams each)
6 mushrooms
2 red onion
1 small butternut squash (deseeded and diced, around 300 grams)
1 avocado
Juice of half a lemon
4 tsp. grated ginger
3 tbsp. coconut oil
1 tbsp. raw honey
1 tbsp. water
Dash of cinnamon
HONEY SOY GARLIC MARINADE
2 tbsp. raw honey
2 tbsp. tamari (gf soy sauce)
2 tbsp. fresh lemon juice
3 garlic cloves (crushed)
½ tsp. salt
½ tsp. ground black pepper

Instructions

Preheat the oven to 180 degrees.
In a small bowl, whisk together the marinade.
Place the salmon fillets on a large sheet of tin foil (make sure there is enough tin foil for the fillets to be wrapped up in). Pour the marinade over the fillets (flesh side down) and wrap them in tin foil. Let the fillets marinate for around 10-15 mins.
Chop the mushroom and red onion into chunks and place to one side.
Chop broccoli into florets and place into a food processor. Pulse until it forms a rice like consistency. Place to one side.
On a baking tray, drizzle 2 tbsp of coconut oil over the butternut squash and sprinkle with cinnamon, place in the oven for 20 mins.
Peel the avocado, de-pip and slice into long pieces. Drizzle with lemon and set aside.
After 20 mins, take the butternut squash out, give it a turn, add the mushroom and red onion and place back in the oven for a further 10 minutes.
While the vegetables are still cooking, preheat a medium pan on a low-moderate heat, place salmon fillets flesh side down and cook for 4 minutes, before turning over and cooking for a further 4 minutes. Repeat for a further two minutes on each side, turn heat off.
Whilst cooking the fillets, take the vegetables out of the oven and drizzle with 1 tbsp of raw honey.
In a wok, add 1 tbsp of water to a low heat, add 2 tsp. ginger and gently sauté the broccoli for 2 minutes.
To assemble the ‘sushi bowls’, divide the broccoli between two large bowls to make a bed of rice, then place the vegetables on top, followed by the salmon fillets, topped with 2 tsp. ginger. Place avocado on the side.

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Zesty carrot and ginger juice

Haleo — Sun, 22 Mar 2015 13:27:10 +0000

This quick and easy juice recipe will deliver an injection of vitamins thanks to the carrots, oranges, apples and lemon. You can thank the beta-carotene for this drink’s vibrant colour. The ginger gives this juice an incredible after taste and real kick.

Serves: 2

Ingredients

2 oranges
4 carrots
2 apples
1 lemon
1 small knob of ginger

Instructions

Peel the oranges, then place in the juicer. Put the apple and the carrots through the juicer, followed by the lemon and ginger. Stir and enjoy!

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Green super juice

Haleo — Tue, 23 Dec 2014 14:34:41 +0000

If you’re looking for a nutritious morning wake up call, then this is the business. Packed with antioxidants this juice has some big hitters in the mix including broccoli, spinach, kale and apple. Now I know what you’re thinking… broccoli, spinach, kale? That doesn’t sound like much fun! However it’s the apple, cucumber and ginger which really pushes this one into a perfectly balanced morning kick-in-the-pants!

Serves: 2

Ingredients

1 apple
½ cucumber
1 handful of broccoli florets
2 stalks of celery
1 handful of spinach
1 handful of kale
¼ juice from lemon
3 thumbnails of ginger

Instructions

Put all ingredients through a juicer, stir and enjoy!

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Roasted pumpkin and carrot soup

Haleo — Sun, 26 Oct 2014 20:16:38 +0000

This heart-warming, flavoursome soup provides an excellent source of beta-carotene and is infused with ginger, the celebrated herb loaded with immune boosting properties which gives this dish its stand-out flavour. This recipe makes 2 large servings, so double it if you want to make for 4 people.

Serves: 2

Ingredients

2 small butternut squash (deseeded and diced into cubes, it’s around 700 g)
5 carrots
2 tbsp. coconut oil
Good pinch of sea salt and black pepper to taste
½ tsp. ground cinnamon
3 cups vegetable stock
2 tsp. fresh grated ginger
Coriander (chopped to garnish)

Instructions

Preheat oven to 180 degrees.
Peel and chop butternut squash into small chunks and place onto a lined baking tray.
Wash carrots and chop roughly with the skin. Place on a separate lined baking tray.
Drizzle the coconut oil between the 2 trays.
Season each tray with sea salt, pepper and sprinkle over cinnamon.
Using your fingers, massage the vegetables in with the coconut oil and spices.
Roast for 25-30 minutes or until vegetables are cooked through and caramelised.
Place butternut squash and carrots into a blender, add vegetable stock and ginger.
Blend until smooth.
Add another cup of water to adjust consistency.
Place in a medium pot and heat for a further 4-5 mins.
Serve and garnish with coriander.

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