Jo Holden

Holistic Health Coach

WALDORF SALAD WITH MACADAMIA BLUE CHEESE

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WALDORF SALAD WITH MACADAMIA BLUE CHEESE

Jo Holden
This Waldorf Salad is dairy free, full of flavour and utterly delicious
Print Recipe
Prep Time 20 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1 large head romaine lettuce or other leaf of your choice
  • 2 handfuls of watercress
  • 1 apple diced
  • 2 sticks celery finely diced
  • 1 cup walnuts roughly broken up*
  • 1 small handful of flatleaf parsley finely chopped
  • A few good chunks of macadamia cheese
  • *An option to add flavour to the walnuts is first to soak them for 20 mins. Then drain and rinse and mix in 1 tsp. garlic powder 1 tbsp. onion powder and 1/2 tsp. salt. Then dehydrate at 115F for 12 hours. When they are dried roughly break them up by hand.
  • Macadamia Cheese recipe available here. To make the Blue Cheese effect just fold in 1/2 tsp. spirulina
  • Dressing:
  • 1/2 tsp. mustard
  • 2 tbsp. apple cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1/4 cup cashews soaked for 20 mins or 1/4 cup almond butter
  • 1/2 tsp. salt
  • Black pepper to taste

Instructions
 

  • Tear the lettuce and watercress and transfer to a bowl with the apple, celery and parsley.
  • Put all the dressing ingredients in a blender and blend until smooth.
  • Pour over salad until is lightly covered and add the walnuts.
  • Transfer to the serving plates and finish off with a slice of the Macadamia Blue Cheese
  • If you do not have any nut cheese, you could make a Rawmesan and sprinkle this on top.

 

COURGETTI PUTTANESCA

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This Courgetti Puttanesca is light, fresh and super tasty!

COURGETTI PUTTANESCA

Jo Holden
This Courgetti Puttanesca is light, fresh and super tasty!
Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • 2 medium courgettes spiralised
  • 2 medium tomatoes or 8 cherry tomatoes diced small
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 clove garlic crushed
  • 1 teaspoon fresh chilli diced or dried chilli flakes
  • 10 black olives
  • 2 tablespoons capers optional
  • A handful of fresh basil or flat leaf parsley chopped
  • 3 tablespoons Dulse flakes optional
  • Salt and pepper to taste
  • Rawmesan Cheese:
  • 1/2 cup macadamias / Brazilian / cashew
  • 1 tablespoon nutritional yeast
  • 1 clove garlic
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon salt

Instructions
 

  • Combine all the ingredients for the Courgetti Puttanesca in a bowl.
  • To make the Rawmesan Cheese pulse the ingredients in a food processor until crumbly.
  • Sprinkle on top of the Courgetti Puttanesca and use any remaining to sprinkle on salads.

 

COCONUT LIME CAULIFLOWER RICE

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Coconut Lime Cauliflower Rice is an easy, healthy alternative to carbs and this tasty recipe is bursting with flavour!

COCONUT LIME CAULIFLOWER RICE

Jo Holden
Coconut Lime Cauliflower Rice is an easy, healthy alternative to carbs and this tasty recipe is bursting with flavour!
Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2 -4

Ingredients
  

  • 1 Whole Cauliflower cut into florets
  • 2 tablespoons Coconut oil
  • 5-10 tablespoons Coconut milk
  • Juice and zest of 1 lime
  • 1 handful of fresh coriander chopped
  • A pinch or more of diced fresh chilli or dried chilli flakes optional
  • Salt and pepper to taste

Instructions
 

  • Place the cauliflower florets into a food processor and pulse until it is a 'rice-like' size.
  • Heat the coconut oil in a pan and add the cauliflower rice and the coconut milk.
  • Place a lid on the top of the pan and steam or leave the lid off and gently fry for 5-10 minutes, until it is cooked through but still has a bite.
  • Add the juice and zest of lime just before it has finished.
  • Serve with the fresh coriander and the chilli if you are using and season to taste.

 

 

RAW PAD THAI

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This delicious Raw Pad Thai recipe is inspired by the brilliant Raw Food Workshop I was lucky to do in Bali. It is so fresh, zingy, vibrant and with a kick. I absolutely love to make this for my friends and family.

 

raw pad thai

RAW PAD THAI

Jo Holden
This Raw Pad Thai is one to impress - fresh, zingy with a little kick - utterly delicious!
Print Recipe Pin Recipe
Prep Time 30 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • For the sauce:
  • 1/2 cup sundried tomatoes
  • 1/2 cup almond butter or other nut butter of your choice
  • 2 tablespoon fresh ginger
  • 2 garlic gloves
  • 1-2 long red chilli depending on how hot you like it!
  • 5-6 tablespoons fresh lime juice
  • 3 tablespoons maple syrup or 3 dates
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon white miso
  • 1-2 tablespoons water as needed for your consistency.
  • For the Veg:
  • 2 cups carrots julienned
  • 1 cup red cabbage finely shredded
  • 1 red bell pepper sliced
  • 1-2 cups mushrooms sliced
  • 1/2 cup mangetout sliced lenghways
  • 1/2 cup coriander chopped, and some extra for garnishing
  • 1 cup spring onions sliced diagonally
  • Thumb size piece of ginger diced small
  • 1/4 cup pistachios crushed, as a topping
  • 1-2 handfuls of fresh mint

Instructions
 

  • Blend all the sauce ingredients until smooth and set aside while you prepare the veggies.
  • Slice the veggies finely and place in a large bowl.
  • Rub the sauce in well and garnish with the pistachios and some extra coriander

raw pad thai

 

CHICKPEA FLOUR PIZZA

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This Chickpea Flour Pizza is an easy gluten free flatbread that is full of fibre and protein.

Delicious topped with hummus and roast vegetables or fresh baby tomatoes, fresh basil leaves, artichoke hearts and Kalamati olives.

 

CHICKPEA FLOUR PIZZA

Jo Holden
This Chickpea Flour Pizza is an easy gluten free flatbread that is full of fibre and protein. Delicious topped with hummus and roast vegetables or fresh baby tomatoes, fresh basil leaves, artichoke hearts and Kalamati olives.
Print Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 2

Ingredients
  

  • Roasted Vegetables:
  • 1/2 a courgette sliced into 1/2-inch half moons
  • 1 large tomato sliced
  • 1/2 red onion thinly sliced
  • 1 tablespoon extra-virgin olive oil or coconut oil to drizzle over
  • Sea salt & Pepper
  • Flatbread:
  • 1 cup chickpea flour or garbanzo bean flour
  • 3/4 cup water
  • 1 egg
  • 1 tablespoon grated fresh garlic
  • 2 teaspoon fresh herbs - coriander is nice
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon coconut oil for frying
  • Quick Hummus Spread:
  • 1 1/2 cups cooked chickpeas or 1 (15 oz.) can, rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
  • 1 to 2 cloves garlic to taste
  • 1 tablespoon olive oil
  • 2 tablespoons water

Instructions
 

  • Preheat the oven to 180C and allow vegetables to roast for 30 minutes.
  • To make the hummus, add all the ingredients to a food processor and blend until smooth
  • To make the flatbread batter, combine all the ingredients in a large bowl and whisk gently.
  • If you have time allow the batter to sit for 30 minutes or prepare the night before and add a tablespoon of raw apple cider vinegar. This will help break down the starches for better digestion.
  • The mixture should have a consistency of pancake batter.
  • Heat the coconut oil in a pan and spoon 1/2 cup of the batter, swirling around to a good pancake shape.
  • After a few minutes, flip over and cook the other side until golden brown.
  • Cook longer for a crisper base.
  • Top with the hummus, fresh rocket or baby spinach and the roasted vegetables and season with sea salt and pepper.

HEALTHY NASI LEMAK

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This healthy Nasi Lemak is a great alternative to the national dish of Malaysia.

healthy nasi lemak

HEALTHY NASI LEMAK

Jo Holden
This healthy Nasi Lemak is a great alternative to the national dish of Malaysia
Print Recipe
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 4

Ingredients
  

  • Nasi Lemak:
  • 1 cup brown rice or quinoa
  • 1/3 cup coconut milk
  • 1 cup water
  • 1 pinch garam masala
  • 1 slice ginger chopped
  • A few pandan leaves Thai basil or lime leaves
  • Sea salt to taste
  • Baked spicy chicken:
  • 100 g chicken pieces
  • 1 tsp. ground cumin seeds
  • 1 tsp. ground cumin seeds
  • 1 tsp. turmeric fresh or ground
  • 1 tsp. garam masala
  • 1 tbsp. chili powder
  • 2 tbsp. yogurt or coconut
  • Sea salt and black pepper to taste
  • Sambal:
  • 6-12 red chilis fresh or dried, soaked in cold water for 15 minutes
  • 2-3 red onions chopped
  • 4 cloves garlic crushed
  • 1 1/2 tsp. tamarind
  • 2 tsp. coconut sugar
  • Condiments:
  • 1 x cucumber sliced
  • 1 x dried anchovies ikan bilis - fry in a little coconut oil
  • 2 -4 eggs softboiled or fried in coconut oil
  • Fresh coriander optional

Instructions
 

  • To make the rice or quinoa cook as normal including the other ingredients.
  • To make the baked spicy chicken:
  • Mix all the spices with the yogurt to make a thick paste.
  • Rub thoroughly over the chicken and leave to marinate in the fridge for at least 3 hours or overnight.
  • When it is ready to cook, pre-heat the oven to 180C.
  • Bake for 30-40 minutes.
  • To make the sambal:
  • Blend chilis, garlic and onion until a thick paste forms.
  • Heat coconut oil in a pan and stir-fry the paste until it separates from the oil.
  • Add tamarind and coconut sugar, and continue to cook until the paste turns dark red.
  • Add a little bit of water and continue to cook for a further 2 minutes.
  • Add seasoning to taste.
  • The paste can be stored in a air-tight container for up to a week in the fridge.
  • To assemble:
  • Spoon a portion of rice or quinoa onto the plate.
  • Add a piece of chicken, egg, dried anchovies, cucumber slices and sambal and plenty of fresh coriander.

 

FISH CURRY

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FISH CURRY

Jo Holden
This fish curry has a delicious tomato base. The curry paste can be made ahead of time and kept in the freezer to add to chicken, fish or lentils, chickpeas or beans.
Print Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Ingredients
  

  • For the curry paste:
  • 6 garlic cloves
  • 4 lemon grass roughly chopped
  • 2 medium onions roughly chopped
  • 4 cm piece fresh ginger
  • 1 tablespoon tomato puree
  • 2 tablespoon ground turmeric
  • 1 tablespoon of each: ground turmeric ground coriander, ground cumin, ground cardamon
  • 2 fresh red chillies deseeded or 1/2 teaspoon chilli powder
  • 1 tablespoon mustard seeds optional
  • Other ingredients:
  • 1 tablespoon coconut oil
  • 3 peppers any colour, roughly chopped
  • 2 x 400g tin of tomatoes
  • 250 ml stock preferably homemade
  • 600 g firm white fish cut into chunks (mackerel, cod, haddock)
  • 400 g spinach roughly chopped
  • 2 big handfuls of fresh coriander roughly chopped
  • 1 lemon or 2 limes halved for squeezing
  • Sea salt

Instructions
 

  • Place all the ingredients for the curry paste in a food process and blend till smooth.
  • Melt the oil in a pan over a medium heat and fry the curry paste, stirring occasionally, for 2 minutes.
  • Add the peppers and tomatoes and a pinch of salt and cook for 5 minutes, until soft.
  • Add the stock and simmer for 30 minutes, until the sauce reduces and thickens a little.
  • Add the fish and simmer for 5 minutes, until cooked through.
  • Stir in the spinach and coriander and squeeze the lemon or lime.
  • Perfect served with cauliflower rice and topped with fresh coriander leaves.

 

GLUTEN FREE ALMOND AND BUCKWHEAT PIZZA

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This gluten free almond and buckwheat pizza is such a healthy alternative to the regular pizza with white flour and for those on a gluten free diet it’s a lifesaver!

Buckwheat is a highly digestable protein, full of disease fighting antioxidants. It improves heart health by lowering cholesterol and blood sugar levels.

The key is to roll the dough out as thin as possible and then you will enjoy a crispy, flatbread like crust that has a nutty, slightly sweet flavour. Top it with your favourite pesto or passata, mozzarella or a dairy free option like a raw herb cashew cheese, roasted tomatoes, olives and plenty of fresh basil and rocket!

buckwheat pizza

GLUTEN FREE ALMOND AND BUCKWHEAT PIZZA CRUST

Jo Holden
This gluten free almond and buckwheat pizza is such a healthy alternative to the regular pizza with white flour and for those on a gluten free diet it's a lifesaver! Buckwheat is a highly digestable protein, full of disease fighting antioxidants. It improves heart health by lowering cholesterol and blood sugar levels. The key is to roll the dough out as thin as possible and then you will enjoy a crispy, flatbread like crust that has a nutty, slightly sweet flavour. Top it with your favourite pesto or passata, mozzarella or a dairy free option like a raw herb cashew cheese, roasted tomatoes, olives and plenty of fresh basil and rocket!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 3 -4

Ingredients
  

  • 1 1/2 cups almond meal made from ground raw almonds
  • 1 1/2 cups buckwheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2-3 tbsp. chopped fresh herbs - oregano thyme, parsley
  • 2 tbsp. extra virgin olive oil or coconut oil
  • 2 eggs or 2 flax/chia eggs 2 tbsp. ground flax/chia + 6 tbsp. water
  • 2-3 tbsp. water as needed
  • 2 cloves garlic crushed
  • 1 1/2 cups tomato basil pesto or passata
  • Mozzarella or vegan cheese like a raw herb cashew cheese
  • 1 cup fresh finely chopped fresh herbs
  • 1/2 cup roasted tomatoes
  • 1/2 cup olives
  • Extra leaves of basil and rocket if desired

Instructions
 

  • Preheat the oven to 180C and line a large baking sheet with baking paper.
  • Mix the flax/chia eggs and set aside.
  • In a large bowl, whisk together the dry ingredients.
  • Add the wet ingredients and mix well with hands until you can form a ball.
  • Place ball of dough on the baking paper. Place more baking paper on top.
  • With a rolling pin, roll out the dough until it is as thin as you can get it.
  • Transfer this to the baking tray. If it tears a little do not worry, just try to patch it up with your fingers. It doesn't need to look perfect!
  • Spread over the couple of cloves of garlic.
  • Bake in the oven at 180C for 15-17 minutes until golden along the edges.
  • Remove from the oven and set to the grill, medium heat.
  • Spread your pesto or passata onto the crust.
  • Sprinkle on your choice of cheese, fresh herbs, oilves and roasted tomatoes.
  • Grill for 2-3 minutes, watching closely so it does not burn. Add on any more fresh leaves like basil and rocket and slice and serve immediately.

CHICKEN TINOLA

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CHICKEN TINOLA

Jo Holden
This Chicken Tinola soup is great for restoring your health and is wonderfully nourishing for the gut. Homemade meat stock provides collagen which can heal the gut lining. Soak the juices up with quinoa or brown rice if desired
Print Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 8 pieces of chicken thighs, legs, breast
  • 6 carrots chopped
  • 2 leeks chopped
  • 3 courgettes chopped
  • 1 cabbage or kale shredded
  • 1 onion diced
  • 8 garlic cloves diced
  • A good thumb size piece of fresh root ginger diced or grated
  • 2 litres stock preferably homemade
  • 4 tbsp. tamari
  • 4 tbsp. lemon juice
  • Sea salt and pepper
  • 2 tbsp. coconut oil

Instructions
 

  • Heat the oil in a saucepan and gently cook the onion, garlic and ginger until soft.
  • Add the chicken, carrots, leeks and stock and bring to the boil.
  • Reduce the heat and simmer for 30 minutes.
  • Add the courgette and continue simmering for a further 10 minutes.
  • If you would like it to be a little thicker, mix together a tsp. of arrowroot with a little water and stir through.
  • Add the cabbage or kale and turn off the heat.
  • Now stir in the tamari, lemon juice and season to taste.

 

BAKED SALMON WITH A SPICY MISO SAUCE

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This baked salmon with a spicy miso sauce is rich in omega 3 fatty acids and vitamin D from the salmon…great for our brain, heart, bones and joints and endless other health benefits. Miso is full of beneficial probiotics and antioxidants..helping digestion and our immune system. A super healthy and flavoursome combination! Perfect with quinoa or cauliflower rice to soak up the miso sauce. Serve with plenty of greens!

BAKED SALMON WITH A SPICY MISO SAUCE

BAKED SALMON WITH A SPICY MISO SAUCE

Jo Holden
This baked salmon with a spicy miso sauce is rich in omega 3 fatty acids and vitamin D from the salmon...great for our brain, heart, bones and joints and endless other health benefits. Miso is full of beneficial probiotics and antioxidants..helping digestion and our immune system. A super healthy and flavoursome combination! Perfect with quinoa or cauliflower rice to soak up the miso sauce. Serve with plenty of greens!
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 2 Salmon fillets preferably wild
  • 2 tsp.coconut oil
  • Grated garlic and ginger optional
  • Sea salt and black pepper
  • 1 tbsp. miso sauce unpasteurised
  • 1-2 tsp. maple syrup or other natural sweetener
  • 4 tbsp. lemon juice
  • A pinch of chilli powder or dash of tamari to taste

Instructions
 

  • Preheat the oven to 190C.
  • Massage the salmon with coconut oil and seasoning.
  • Place skin side up in your baking dish and bake for about 20 minutes.
  • While it is cooking, you can make the sauce and prepare your greens. This dish is great with cauliflower rice or quinoa, steamed broccoli and fresh baby spinach.
  • Shake all the ingredients of the miso sauce in a jam jar and pour over the fish when you are serving.

 

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