According to the Harvard School of Public Health, variety is as important as quantity because no single fruit or vegetable provides all the nutrients you need to be healthy.

So start to experiment and start to throw different fruits and vegetables into your smoothies – pineapple, papaya, berries, baby spinach, kale, lettuce – the sky’s the limit!

This recipe is easily one of my favourites.

This recipe is designed to detoxify the body, increase energy, heal from the inside out and balance hormones.

I make a big batch to last 3 days and drink down this green goodness after a couple of big glasses of water in the morning and usually after my morning exercise.⁠
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I just love how it makes me feel and here are but 3 reasons why I just can’t give them up …⁠
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🥒 The fibre content goes straight to my digestive system so I can absorb more nutrients ⁠
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.⁠🥒 My smoothie is full of essential nutrients to help nourish healthy hormones, support my thyroid and balance cortisol⁠
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🥒 And green smoothies help to eliminate cravings too ⁠

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favourite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut water or coconut milk
Raw cashews
Linseeds

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GINGER, MINT AND GREEN APPLE SMOOTHIE.

Servings 1

Author Brenda Janschek

Ingredients

• 1 small green apple quartered
• 1 cup baby spinach or kale
• ½ cucumber roughly chopped
• 1 celery stick, leaves included roughly chopped
• 1 tablespoon mint leaves or basil or coriander leaves
• A scoop of avocado
• 1 inch piece of ginger root
 peeled
• 1-2 cups filtered water, coconut water or coconut or almond milk
• 1/4 cup raw cashews
• 1 teaspoon linseeds
• lots of ice omit ice in the winter

Instructions

• Blend it all up until smooth and creamy and pour into a glass

Notes

Sip your smoothie slowly

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like 8 Nutrient Packed Smoothies for Dinner and 20 Reasons to Love Smoothies and 10 Recipes

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Grab your FREE copy of my 'CALM YOUR CORTISOL' recipe book to soothe your cortisol and start your journey to high energy, fast metabolism, and feeling like yourself again!

The benefits of eating wild tinned salmon, soft bones and all, are massive!

The high concentration of omega-3 fatty acids  has heart, retinal and neurological benefits.

Also, eating the soft, delicate bones of the salmon provides a huge dose of calcium which is so important for building and maintaining strong bones and reducing the risk of bone fracture later in life.

Calcium is so important for teeth, muscle and nerve health too. And just so you know, the soft bones can’t be detected once they are cooked.

If you add sweet potato into the mix, then you’re really packing a nutritional punch.

It contains Vitamin A (beta-carotene), Vitamin C and manganese and decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.

Not to mention building immunity, vision, cancer, aiding digestion and blood pressure.

Isn’t it amazing what food can do?!

I have included these super ingredients plus a few more powerhouse ingredients to bring you this easy peasy fritter recipe for you and your family to enjoy!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Parsley
Salt and pepper
Spelt flour

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Sweet Potato, Corn and Wild Salmon Fritters

Ingredients

• 2 medium sweet potato chopped into 2 cm cubes
• 310 grams wild tinned salmon I used 1 x 210g tin and 1 x 100g tin
• 1/2 cup organic corn kernels
• 2 cloves garlic crushed
• 1 egg lightly beaten
• 1/2 red onion finely chopped
• 1/2 cup homemade breadcrumbs I make my own by popping some sourdough into the food processor/Thermomix
• Handful parsley or coriander finely chopped
• Zest of half a lemon optional
• Salt and pepper
• 1/4 cup spelt flour

Instructions

• Steam sweet potato until tender, approx 8-10 minutes then mash in a bowl and allow to cool.
• Mix together all the other ingredients then add cooled sweet potato.
• Pop olive oil or coconut oil (or a mix of the two) into a frypan on medium heat.
• Place a quarter cup of spelt flour into a shallow dish.
• Form the mixture into half palm size fritters, and lightly coat both sides of the fritter on both sides and place into hot (but not smoking) frypan. Cook for approx 3-4 minutes each side, or until golden brown, and then set aside and continue until all fritters have been cooked.
• Serve on a bed of baby spinach with a tomato and avocado salsa and a slice of lemon. Add a side of pesto, homemade mayonnaise or a yoghurt sauce for extra yumminess and nutrition.
• Enjoy!

My special Cyber week ‘Cleanse for Life Bundle focuses on many areas of cleansing and recipes are a big part!

The recipes I have created Naturopath Naomi Judge for the program are aimed at cleansing and nourishing the body, balancing blood sugars and hormones, all without the feeling of deprivation that so many diet plans create.

As life gets busier, we all need to monitor how and what we eat, and clearly the easier the preparation the better!

The Chicken Burrito is an easy recipe from our menu that will satisfy the whole family.

It’s fun, fresh, satisfying, and, importantly, enables the digestive system to take a break whilst eliminating toxins from the body.

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Chicken Burrito

Prep Time 5 minutes

Author Brenda Janschek & Naomi Judge

Ingredients

• Avocado
• Cumin
• Lettuce cups
• Shaved or sliced cooked chicken
• Diced tomatoes
• Lebanese cucumbers diced
• Chopped spring onions
• Green or black olives sliced
• Lime
• Add your favourite fresh herbs

Instructions

• Mash your avocado with a fork, add cumin to taste. Set aside.
• Plate your lettuce cups and top avocado followed by a squeeze of lime.
• Add chicken or protein, tomatoes, cucumbers, spring onions and olives.

Notes

Greek yoghurt mixed with chopped mint.

If you want to find out more about The ‘Cleanse for Life’ Bundle CLICK HERE.

Bren x

Grab your FREE copy of my 'CALM YOUR CORTISOL' recipe book to soothe your cortisol and start your journey to high energy, fast metabolism, and feeling like yourself again!

Here are the favourite ways we enjoy it…

• • • Serve with vegetable crudités and Mountain Bread Chips
    • Spoon over steamed green vegetables, fritters, chicken or fish
    • Use as a dressing on salad
    • Stir through pasta with some sustainable tuna and olives
    • Spread on some sourdough with some feta, tomato and rocket
    • Fold through scrambled eggs
    • Serve on baked potato

  If you’re looking for more recipe inspiration, take a look at my lunchbox recipe ebook, Easy Wholefood Lunchboxes.

  It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

• 

  Print

  Lunch-box Friendly Pesto

  Prep Time 5 minutes

  Cook Time 5 minutes

  Total Time 10 minutes

  Author Brenda Janschek

  Ingredients

  • 4-5 healthy bunches of basil or a mix of greens coriander, parsley, baby spinach or rocket
  • 1/2 cup pine nuts or pepitas
  • 1/2 cup parmesan cheese grated
  • 1 garlic clove
  • Good squeeze of lemon
  • 1/4 teaspoon sea salt
  • 1/4-1/2 cup extra-virgin olive oil

  Instructions

  • Put all the ingredients except olive oil in food processor or thermomix and blend to form a paste. Add olive oil and blend to preferred consistency.
• If you make this recipe please do take photos and send them to me.If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

  And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

  Here are is another dip recipe for you to enjoy, Roast Pumpkin Dip and a round up of some of my favourite dips here.

  Bren x

  • 

    Free Breakfast Recipe eBook

    As far as breakfast cereal goes, I always say, “you may as well eat the box’, it’s probably more nutritious than what’s inside! Here are 5 things to think about before you reach for the boxed cereal in the supermarket.

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Sweet potato:
Sweet potato is full of important vitamins like B6 vitamins which is great for our hearts, Vitamin C which wards of colds & flu’s, Vitamin D which is critical for our immune system, iron which gives us energy, magnesium which relaxes us and potassium which helps to lower blood pressure.
It is also high in fibre which helps us to burn energy more slowly and efficiently.

Coconut Oil:
Coconut oil boosts HDL cholesterol (our good cholesterol), it’s high in anti-oxidants, anti-microbial and increases satiety. This oil stays stable (and therefore safe for our health) when cooking at high-temperatures.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut oil
Salt and black pepper

Print

Sweet Potato Chips

Author Brenda Janschek

Ingredients

• 2 large sweet potatoes
• 2 tablespoons of melted coconut oil heat in a ramekin in the oven for a couple minutes
• Salt (I prefer Himalayan rock salt or Celtic sea salt)
• Black pepper freshly ground

Instructions

• Preheat the oven to 175 degrees C
• Peel the sweet potato and cut into wedges or thick fries
• Place in a bowl and toss with melted coconut oil, salt and pepper
• Place the wedges on baking paper on a large pan
• Bake for approx 45 mins
• Check after 30 mins and spin tray and sweet potato around

Notes

Add ¼ teaspoon of smoked paprika, cinnamon or nutmeg or add rosemary to sweet potato wedges for variety.
Making double the recipe means busy parents have a healthy snack on hand for lunch-boxes and after school.

Bren x