Last Updated on 24/01/2025 by Jennifer

“HEALTHY DRINK IDEAS”

 

 

JUICING

This is  “Mineral Medicine”

Powerhouse Cleanse – Packed with minerals for energy and balance.

Minerals are essential for growth and regulating bodily functions. This recipe is full of mineral rich goodness but unlike most ‘medicines’ its tastes delicious too. Fresh broccoli, celery and asparagus with cooling cucumber, the pungent kick of ginger and the light sweetness of parsnip and apples.

Ingredients

2 Apples

3cm Broccoli

1 stick of Celery

1/4 medium Cucumber

3 cm Ginger

1 Asparagus spear

1 medium Parsnip

Juice all fruits and vegetables

 

 

Minty Energy Elixir – Refresh, energise, and conquer your day.

Never has a name better described a juice. The cool tones of mint offset by the warmth of spicy ginger, zesty orange and all-important ‘King Carrot’, all work beautifully together to create a real statement juice with such a depth and vigour you’ll be refreshed, energised and ready for whatever the rest of the day has in store!

Ingredients

1 large Orange (peeled)

2 medium Carrot ( remover hard ends) 

1 large handful fresh Mint

3cm Ginger

Juice all fruit and vegetables

 

 

Flush & Glow – Detox and hydrate with every sip.

Does exactly what it says on the Tim! There are several medical conditions that cause your body to build up too much fluid. Its all about balance and thats where this juice comes into play. High water content fruits and vegetables help flush out toxins and water from the body through urination. Basically, if its not green, its not going in! Enjoy

Ingredients

1 medium Pear (any hard variety)

1/2 medium Cucumber

1/2 Lime (rind on)

2 spears Asparagus

1 stick Celery

1 large handful Spinach

Juice all the fruits and vegetables together.

 

Calcium Refresher

Bone Builder Bliss – Strengthen from the inside out.

A lack of calcium can lead to all kinds of health problems including rickets and osteoporosis but that doesn’t mean you have to have drink milk. Calcium is found in abundance in fruits and vegetables, which is excellent news if you are cutting out dairy. 

Ingredients

1 Apple

1 Pear

1/4 medium Cucumber

1 Lime (peeled)

1 handful fresh Mint

3cm Broccoli stem

1 large handful Spinach

1/2 small Turnip

Juice fruits and vegetables

 

SMOOTHIES/SHAKES

Choco Bliss Shake – Decadent, creamy, and guilt-free.

Not only will this smoothie taste like the best chocolate milkshake ever, it is also one of the healthiest. Blending banana with almond milk just creates this beautiful creamy base, complemented by the bitterness from the cacao, the smooth and silky tahini, sweetened with a drizzle of honey. Savour every mouthful.

Ingredients

1 medium Banana

1 teaspoon Raw Cacao Powder

1 teaspoon Tahini Paste or your favourite nut butter

1 teaspoon  Honey

500ml Raw Almond Milk/ your favourite milk

Simply blend together.

 

 For Goodness Shake

This has it all; juicy berries, the creamy blend of banana, almond milk and …spinach? Yes you did read it right; thats a fruity shake with a difference! 

Ingredients

1 handful mixed Berries (fresh or frozen)

1 medium Banana

1 handful of baby leaf Spinach 

500ml Raw Almond Milk

Simply blend together.

 

Spirulina Protein Shake

Green Energy Boost – Packed with protein, perfect for busy days.

This shake is a real protein blast that will build you up and blow you away. The banana and almond milk really transform the spirulina so there is certainly sacrificing flavour for nutrition. It is a creamy, sweet and …green (so it really must be good for you!)

Ingredients

1 medium Banana

1 level teaspoon Spirulina

500ml Raw Almond Milk

Simply blend together.

 

Vanilla Dream Shake – Sweet, smooth, and irresistible.

It is just ridiculous how good this tastes. It is like your favourite vanilla milkshake but healthy! It really is everything you imagine it to be: sweet, satiating and stupidly scrumptious.

Ingredients
1 medium Banana
1 teaspoon Manuka Honey
1 pod or 1 teaspoon of extract Vanilla (extract or beans from pod)
500ml Raw Almond Milk

Simply blend together.

 

SOUPS 

 

 

 

BUTTERNUT SQUASH, APPLE AND GINGER SOUP

Adding apple to soup does not make it sweeter, as you might think, but sharper. Bramley apple will mush down well. The squash is the sweet element, and the ginger and apple counter the sweetness.

Ingredients

1/2 butternut squash, peeled deseeded and cubed

1 small Bramley apple, peeled, cored and cubed

2 cm/3/4 inch ginger, peeled and finely chopped

1 onion chopped

25g/10z butter

1 stock cube

850ml/ 11/2 pt water

Fresh parsley to garnish

Gently melt the butter and add the chopped onion and ginger. Cook slowly for 4 or 5 minutes, then add the cubed butternut squash and apple. Stir in stock, then cover and allow to cook for a further 5 minutes. Liquidise the soup and taste. Add seasoning if needed, and possibly a little lemon juice.

Serve, garnish with the chopped parsley.

 

 

BORSCHE

Slicing everything into thin matchsticks is important in the making of borsch, as is the addition of the ingredients at the right time, so everything is cooked correctly. It is customary to slice in your own garlic when serving,

Ingredients

850ml/ 11/2 pt chicken stock ( you can make this by simmering chicken bones for about 40 minutes, with some onion celery and a little carrot). Or use vegetable stock if you prefer.

1 onion peeled and finely sliced

1 potato, peeled and cut into small cubes

1 medium sized carrot, peeled and either grated or “matchsticked”.

1 beetroot, peeled and “matchsticked”

2 tomatoes, skinned and cut up

1 courgette, “matchsticked”

1 green pepper (optional), cut into small stripes the same size as the other vegetables

Wedge of cabbage, very finely sliced

1 tbsp sunflower oil

To serve

Creme fraiche or soured cream

fresh parsley and dill,

chopped a garlic clove each and a little garlic grater to pass around.

To prepare

Strain the stock and heat it up, Fry the onion and beetroot in the sunflower oil for 5 minutes. Meanwhile put the potato cubes in the stock and start cooking.

Add the carrot to the onion and beetroot for another couple of minutes. Then put the onion, beetroot, carrot, tomato and pepper in with the potato to continue cooking.

After about 10 minutes, add the courgette and the cabbage. Once it has come back to the boil, check the cabbage completely to see if it is soft, if not, just cook a couple of minutes more – you mustn’t overcook the soup.

 

Serve in bowls, and pass round the soured cream, herbs and garlic. 

 

Fennel and Tomato Soup

 

Ingredients

1 medium onion, peeled and chopped

2 fennel bulbs (or 1 if they are very large)

1 small parsnip, peeled and sliced

1 tsp fennel seeds

425g/ 1lb tin of tomatoes

1 1/2 vegetable or chicken stock cubes

850 ml/ 1 1/2 pints water

25g/1oz butter

Fresh parsley, tarragon or chervil to garnish

Prepare

Gently melt the butter in a saucepan and add the chopped onion and fennel seeds. Cook slowly for about 5 minutes with a lid on, to soften but not brown the onion.

Meanwhile prepare the fennel by washing and chopping it, removing the stalky bits as they are stringy.

Add the fennel and parsnip to the saucepan. Stir and cook for a few minutes. Add the tin of tomatoes, the water and stock cube. Bring to the boil and cook for 25 minutes.

Liquidise and taste.

Add seasoning or another little bit of stock cube if necessary. Serve in bowls with some of the chopped fresh herbs.

 

Carrot, celeriac and chilli soup

 

Ingredients

1 medium onion, peeled and chopped

1 large carrot, peeled and sliced

1 medium celeriac (if very large, just use half)

A tiny pinch of dried chilli flakes 

25g/ 1 oz butter

1 vegetable or chicken stock cube

570ml/ 1pt water

Seasoning

Fresh parsley

 

Prepare

Gently melt the butter in the saucepan. Add the chopped onion and pinch of chilli, cover and cook for 5 minutes.

Peel and chop the celeriac

Add the prepared carrot and celeriac to the saucepan. Add water to cover the vegetables and add the stock cube. Cook for about 25 minutes. 

Liquidise, and then taste. Add a little more water if the soup is too thick.

Serve in bowls with fresh parsley.

 

Posh Cauliflower Soup With 2 Garnishes

Lots of lovely swirling garnishes on top creating lots lovely flavours.

Ingredients

1 large cauliflower, cut into small florets

1 onion, peeled and chopped 

1 tsp curry powder

25g/ 1 oz butter

570 ml / 1pt vegetable stock 

225ml / 7floz cream or milk

200ml 7 floz cream or milk 

Black pepper

Toasted coriander seeds for the top

Coriander puree

1 small bunch coriander

55ml/ 2 floz sunflower or groundnut oil

Juice of 1/2 lemon

Curry oil

2 tbsp sunflower or groundnut oil

1/4 tsp curry powder

Sweat the onion gently with the curry powder in the butter for 2 minutes. Add the cauliflower and continue to cook, stirring occasionally for 3 minutes. Barely cover with stock, about 570 ml/ 1pt. Cook for 15 minutes until the cauliflower and onion are completely soft.

Add the cream and liquidise until smooth.

Taste, add black pepper and maybe another half stock cube if necessary. A little more water might also be necessary.

To make the coriander puree, either puree the ingredients with a soup stick or chop the coriander and add the oil and lemon.

For the curry oil, simply mix the curry powder and oil, and season lightly.

When serving, swirl or dot teaspoons of each garnish on top of the soup and finish each bowl with no more than six coriander seeds. They can be quite annoying if you have to chew through a forest of seeds to get to the soup.

 

 

 

Spinach, Coriander and Coconut Soup

Ingredients

1 medium onion chopped

25g/ 1 oz butter

350 g/ 14 oz spinach

25g/ 10z coriander, washed and chopped

2 stalks lemongrass, finely chopped, having discarded the coarse outside bits.

425g/ 15 oz tin coconut milk

1 1/2 vegetable or chicken stock cubes

25g /1oz rice

1/2 tsp cumin seeds

1/2 tsp coriander seeds

A few thin slices red chilli, about 3 each, as a garnish

A squeeze of lemon

 

Gently melt the butter in a saucepan. Add the chopped onion and the lemongrass.

Cook on a low heat until the onion is soft but not brown.

Add the rice, 850 ml/ 11/2 pints of water, the stock cubes and the tin of coconut milk.

Cook for 12-15 minutes or until the rice is cooked.

Add the spinach and coriander, perhaps reserving a little coriander as a garnish.

Bring to the boil and cook very briefly – just a couple of minutes- to wilt the greens.

Liquidise and taste

Add a squeeze of lemon juice.

In a small frying pan, dry- fry the cumin and coriander seeds, keeping them moving.

Then bash them in a pestle and mortar or other improvised method.

Serve the soup with a small pinch of the bashed spices, the sliced chilli and the reserved leaves on top.

 

Golden Vegetable Soup

A hearty soup with a velvety texture.

Ingredients

1 small butternut squash (about 850g)
4 medim carrots (about 375g)
2 medium parsnips (about 325g)
1 medium onion
2 garlic cloves
2 tsp sunflower oil
1 litre just boiled water
1 vegetable or chicken stock cube
Freshly ground black pepper
Low fat natural yoghurt and freshly snipped chives, to serve (optional)

Peel the squash, cut it in half and scoop out the seeds. Chuck the seeds away and cut the squash flesh into rough 3cm chunks. Peel the carrots and parsnips and cut them into 2 cm slices. Peel roughly chop the onion and garlic.

Heat the oil in a large non stick saucepan and gently fry the onion and garlic for 10 minutes until softened and lightly coloured, stirring occasionally. Stir in the squash, carrots and parsnips. Pour over the just boiled water, crumble the stock cube on top and bring to the boil. Turn down the heat slightly and simmer the vegetables for 25- 30 minutes or until they are completely tender, stirring occasionally.

Remove the saucepan from the heat and blitz the soup with a stick blender until smooth or leave it a little chunky if you prefer. Alternatively, let the soup cool for a few minutes and blend it in a food processor, then tip it back into the pan. Warm the soup through, then ladle into bowls. Season with some black pepper and top with a swirl of yogurt and a few snipped chives if you want to make it look a bit more fancy.,

 

 

Mixed Mushroom

25 g / 1oz butter
450 g / 1lb onions, peeled and chopped very finely
1.1kg / 2 1/2 lbs mixed mushrooms finely chopped
75g /3oz plain flour
1.2 litres 2/pints vegetable stock
600ml / 1 pint full cream milk
1 teaspoon chopped fresh thyme

Melt the butter over a low heat, add the onions and cook gently for 10 minutes until translucent. Raise the heat, add the mushrooms and season well with salt and pepper. Cook for 3 minutes or until the juices start too run, then stir in the flour. Lower the heat and cook, stirring continuously, fro about 8 minutes. Combine the stock and milk in separate pan and bring to the boil, then remove from the heat. Gradually add the stock and milk in a separate pan and bring to the boil, then remove from the heat. Gradually add the stock and milk to the mushroom mixture, whisking to avoid lumps. Heat the soup at just below simmering point for about 10 minutes, stirring occasionally. Add the thyme, check the seasoning and serve.

 

 

 

Fruit Salad with Peanut Butter Dressing

This is a seriously good breakfast!

Start with the dressing and mix the ingredients together.

For the dressing

4 tablespoons peanut butter (or nut butter of your choice)

2 tablespoons honey

4 tablespoons oil oil, rape, coconut, sunflower – whatever oil you like

2 tablespoons freshly squeezed lemon or orange juice

¼ teaspoon ground cinnamon (optional)

a pinch of ground ginger (optional)

a pinch of sea salt (optional)

a few tablespoons cold water (optional)

Then add the fruit.

• 1kg fresh fruit, whatever takes your fancy, ideally green for the green detox

For example:

Peel and chop the bananas and kiwis. Core the

• 2 bananas

apples and pears and cut into bite-size pieces. Take

• 2 kiwis

the grapes off their stalks.

• 2 apples

Put all the fruit into a bowl. Stir the dressing, pour it

• 2 pears

over the fruit, and mix gently.

a handful of grapes

1 punnet of berries