Monday, 21 August 2017

Berry Blast Smoothie Bowl

Berry Blast Smoothie Bowl

Berries are amongst my favourite fruits. This smoothie bowl is topped with nuts, fresh & dried fruits and cacao nibs and the combination of textures keeps it interesting. I love the chewiness of sweet mulberries and goji berries, whilst the nuts and cacao nibs add a satisfying crunch. As it's packed with  antioxidants, I particularly like to enjoy this following a HIIT workout, as it's been reported that this type of intense exercise produces more free radicals in the body, which the antioxidants help to counteract.

Three great health benefits: rich in antioxidants, promotes healthy skin, helps regulate blood sugar levels

Serves 1
Enjoy immediately

Ingredients:
1 cup frozen blackcurrants, raspberries and banana (mixed)
1/2 cup coconut milk (canned)
1 tbsp almonds
2 large strawberries, chopped
2 tbsp blueberries
1 tbsp mulberries
1 heaped tsp cacao nibs
2 tsp goji berries

Method:
1) In a blender, blend together the frozen fruit and coconut milk until smooth. Pour into a bowl.
2) Top with the almonds, strawberries, blueberries and mulberries.
3) Sprinkle over the cacao nibs and goji berries.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 11 August 2017

Pineapple and Cucumber Juice

pineapple and cucumber juice

This refreshing juice is wonderfully palatable thanks to the naturally sweet pineapple, which is complemented by the other ingredients. As such, it's a particularly good choice for those new to juicing.

Three great health benefits: boosts mood, beneficial for heart health, beneficial for digestive health

Serves 1

Ingredients:
2 cups chopped pineapple
1/2 cucumber
1/4 lemon, peeled
10g fresh mint

Method:
1) Starting with the mint, feed the ingredients through a juicer. Pour into a glass and enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 7 August 2017

Aubergine and Sun-dried Tomato Salad

aubergine and sun-dried tomato salad

I adore aubergines and am so pleased that they're in season now. Their meaty texture makes them a satisfying addition to meals and because they're such great flavour carriers, they're remarkably versatile. I love them in everything from Italian to Indian styles of cooking and they're great in dips or as an alternative to pasta too. Prepare to see them featuring here on Halo Eats a lot this month, starting with this flavour filled salad.

Three great health benefits: boosts immunity, good source of fibre, good source of antioxidants

Serves 1 as a main dish

Ingredients:
1 aubergine, cut into bitesized pieces
2 tbsp olive oil
2 tbsp pine nuts
1/3 cup sun-dried tomatoes, drained and chopped
8-10 cherry tomatoes, cut in half
Sea salt & black pepper

For the dressing:
2 tbsp maple syrup
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Sea salt & black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the aubergine in a roasting tin, season with plenty of salt & pepper and drizzle with the olive oil so it's evenly distributed. Roast for approximately 25 minutes until the aubergine pieces are cooked. Set aside to cool.
3) Meanwhile, light dry toast (no oil) the pine nuts in a frying pan over a medium heat, keeping a careful eye on them to ensure they don't burn. Set aside to cool.
4) Make the dressing by whisking together the maple syrup, extra virgin olive oil, balsamic and seasoning to taste with salt & pepper.
5) To assemble the salad, place the rocket in a large bowl and top with the aubergine, sun-dried tomatoes, cherry tomatoes and pine nuts. Drizzle with the dressing immediately before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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Wednesday, 2 August 2017

Black Forest Blended Chia Pudding

black forest blended chia pudding

This indulgent chia pudding combines chocolate and cherries, making it reminiscent of the classic Black Forest flavours. I decided to blend the chia pudding on this occasion for a smoother consistency that's more akin to a traditional pudding texture. I love this for dessert or a super indulgent, yet healthy breakfast.

Three great health benefits: beneficial for heart health, good source of fibre, anti-inflammatory

Serves 1

Ingredients:
1 cup fresh cherries, halved and pitted
3 tbsp water

For the pudding:
4 medjool dates, pitted and soaked in boiling water for 10 minutes (then drained)
2 tbsp raw cacao powder
2 tbsp chia seeds
12 tbsp almond milk
Few drops vanilla extract

Method:
1) For the cherry compote, simply boil together the fresh cherries and water in a small saucepan until a syrup forms and the cherries are softened. Set aside to cool.
2) Meanwhile, make the chia pudding by blending together medjool dates, cacao powder, chia seeds, almond milk and vanilla in a blender. Pour into a bowl and refrigerate for at least half an hour or overnight.
3) When ready to serve, pour the cherry compote into the bottom of a glass or jar. Stir the pudding mixture and pour on top of the cherry compote. Decorate as desired with fresh cherries or edible flowers.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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