Get your groove back and fuel your body with the right sustenance, so you can tackle whatever life throws at you
Life is full of challenges, and maintaining a healthy balance is all about taking care of the inside as well as the outside. The natural power of foods as beauty ingredients, eco-friendly produce and the impact diet has on lifespans are hot topics in wellness trends, and their popularity is here to stay. Luckily, we’ve found a cookbook that encompasses all of that – keep your balance in-check with these delicious and on-trend recipes.
This is an edited extract from The Long Life Plan, by Faye James, published by New Holland Publishers RRP $35.00 available from all good book retailers or online from newhollandpublishers.com.
Photographer: Louise Lister.
ZUCCHINI, PEA AND FETA FRITTERS
2 zucchinis, grated
250g of goat’s feta
1 cup of frozen green peas
2 spring onions, thinly sliced
3 eggs, whisked
2 tablespoons coconut flour
Zest of one lemon
Salt and pepper to taste
Mashed avocado, rocket (arugula) and heirloom tomatoes, to serve
Juice of one lemon Handful of chopped mint 1 cup coconut yoghurt
Grate zucchini, place in bowl and add crumbled feta, peas, spring onions and whisked eggs. Fold through flour and lemon zest and season to taste.
Shape into patties and pan fry between 3-5 minutes each side. Serve with mashed avocado, rocket and heirloom tomatoes.
For the dressing, simply mix the lemon, coconut yoghurt and chopped mint together. Drizzle fritters with the yoghurt dressing
ASIAN ROASTED SALMON
2kg salmon, cleaned and descaled
3 garlic cloves, chopped
A thumb of ginger, finely shredded
1 red chili, deseeded and chopped, plus extra to serve Juice of 1 lime
1 tablespoon rice wine vinegar 5 teaspoons sesame oil
1⁄2 cup soy sauce
Spring onions, chopped coriander and steamed Asian greens, to serve
Preheat oven to 180°C.
Combine garlic, ginger, chili, lime juice, vinegar, sesame oil and soy sauce in a bowl.
Place fish on a double layer of foil or baking paper on a large baking tray. Fill cavity with half the spice mixture and pour the remainder over the top. Add sliced lime, wrap fish in foil or baking paper and bake for 30-45 minutes, until cooked through.
Top cooked fish with shredded spring onion, coriander leaves and extra red chili. Serve with steamed Asian greens.
1 large onion, finely sliced
3 garlic cloves, finely chopped
5 teaspoons of finely grated ginger
1 teaspoon of salt
2 teaspoon ground coriander
1 red chili, deseeded and sliced
4 teaspoons ground cumin
1 1⁄2 teaspoons ground turmeric
2 teaspoons garam masala
5 cups chickpeas, cooked (see below)
1⁄2 cup coconut milk
150g green beans
400g tinned diced tomatoes
Broccoli rice and leafy greens, to serve
Soak dried chickpeas overnight. Drain and rinse, then boil in water until plump and tender.
Fry the onion until softened. Add garlic and spices and cook until fragrant.
Add chickpeas and tomatoes and cook for 15 minutes.
Add coconut milk and green beans and cook until beans are tender. Serve with leafy greens and broccoli rice.
BLISS BALLS, THREE WAYS
1⁄2 cup raw almonds
12 pitted dates
1⁄4 cup shredded coconut
Pinch of sea salt
1 teaspoon vanilla bean extract
1 tablespoon coconut oil
1⁄2 cup dark chocolate chips
1 cup dried cherries
1⁄4 cup cashews
Crushed goji berries and shredded coconut for decoration
2 tablespoons peanut butter
1⁄4 cup cashews
Chopped peanuts for decoration
2 teaspoons of matcha powder
1⁄4 cup pistachios
Crushed pistachios for decoration
Process all the ingredients except the chocolate in a food processor.
Roll into balls.
Melt chocolate chips and dip balls into the melted chocolate.
Top with chosen crushed garnish. Leave to set in fridge.