Zucchini fritters

Want to spice up your breakfast and increase your morning nutrient intake? These zucchini fritters are easy and delicious. They are packed with nutrients and are rich in anti-inflammatory turmeric and essential fatty acid flax seeds. One will just not be enough!

Ingredients:

• 1 small zucchini
• 1 small carrot
• 1 stem green onions
• 1 egg
• Parsley (or any other fresh herb)
• 1 tbsp unbleached flour
• 1 tbsp ground flax seeds
• 2 tbsp oat meal
• 1 tsp turmeric powder
• Salt, pepper to taste

Instructions:

1. Grade the zucchini and carrot, chop the onions and parsley.  
2. Mix all above ingredients in a bowl into a ‘veggie batter’. 
3. Heat a pan with little olive oil. 
4. Take large spoonful of ‘veggie batter’ and stir fry just as you would pancakes, flipping it once. 

 ~ Makes 4 fritters

Mango Chia Pudding

Chia seeds are considered one of the richest natural sources of omega-3 (about 60%) and fiber. They are also rich in anti-oxidants and contain 18 amino acids, 3x more iron than spinach, 6x more calcium than milk and 15x more magnesium than broccoli. Very impressive for a tiny seed! One of my favourite treats with chia seeds is a vegan chia pudding. Use any fruit you like; or even cacao or matcha powder for an extra caffeine kick.

Ingredients:

• ½ cup almond milk
• ½ ripe banana
• ½ sweet mango
• 3 tbsp chia seeds

 
Instructions:

1. Blend banana and mango. The ripeness of the banana should provide enough sweetness for the pudding.
2. Add almond milk to the fruit puree.
3. Add chia seeds and mix with a fork.
4.  Divide into 2 serving glasses.
5. Place in fridge for 45 minutes, mixing once after 20 minutes.
6. Enjoy!

~ Makes 2 servings

Ginger infused chicken, sweet potato purée and red cabbage

The rich red colours of the red cabbage are due to the amount of phytonutrients which are known to prevent cancer. High in antioxidants and anti-inflammatory nutrients, red cabbage can help with weight loss, detoxification, give you a beautiful glowing skin, and the list goes on...

Ingredients:

• 4 organic chicken thighs
• 1 large sweet potato
• ¼ of red cabbage (thinly sliced)
• Red wine vinegar
• Fresh ginger
• Fresh cilantro

Instructions:

1. Peel the sweet potato, cut in round pieces and steam for about 10 minutes or until a fork can easily be inserted.
2. Thinly slice the red cabbage and stir fry until soft. Add red wine vinegar to taste, some salt and cayenne pepper. Turn down the heat and let it simmer for 2 minutes. Add fresh cilantro.
3. Grill the chicken in a panini presser for 6 minutes (or in the oven until cooked). Glaze it with freshly ground ginger, salt and pepper to taste. Cover and let it sit for 5 minutes so the ginger juices infuse into the chicken.
4. Purée the sweet potato, add ground ginger and salt to taste.
5. Plate all 3 components to your liking and enjoy!

~ Makes 2 servings