Jo Holden

Functional Medicine Health Coach

SPICY SLAW WITH MISO

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This Spicy Slaw with Miso is crunchy, refreshing, full of phytonutrients and Vitamin C and delicious as a main course or a side dish

 

SPICY SLAW WITH MISO

Jo Holden
This Spicy Slaw with Miso is crunchy, refreshing, full of phytonutrients and Vitamin C and delicious as a main course or a side dish
Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 2 -4

Ingredients
  

  • 1/2 a red cabbage shredded
  • 2 carrots spiralised, finely sliced or grated
  • 2 spring onions or half a red onion
  • 1 small fennel bulb or celery stick diced
  • A handful of fresh coriander to serve and a sprinkling of sesame seeds
  • Spicy miso dressing
  • 1-2 tbsp. lime or lemon juice
  • 1/2 tsp. tamari soy sauce
  • 4 tbsp. extra virgin olive oil or a mix with sesame oil
  • 1/2 tsp. raw honey
  • 1 tbsp. grated ginger
  • 1 tsp. sweet miso
  • 1 red chilli finley chopped (optional)

Instructions
 

  • Place the chopped ingredients for the slaw in a large bowl, leaving the coriander till last.
  • Blend the dressing ingredients and mix through thoroughly.
  • Sprinkle with the coriander and sesame seeds if you are using.

 

 

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.

 

CHOCOLATE ORANGE NAKED BALLS

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With just a few ingredients these Chocolate Orange Naked Bars are easy to create. High in natural sugars from the dates but ok for an occasional treat or pick me up.

 

CHOCOLATE ORANGE NAKED BALLS

Jo Holden
With just a few ingredients these Chocolate Orange Naked Bars are easy to create. High in natural sugars from the dates but ok for an occasional treat or pick me up.
Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 10 balls

Ingredients
  

  • 1 1/2 cups of nuts of your choice
  • 20 Medjool dates pitted and cut into pieces
  • 1/3 cup cocao powder
  • 1-2 tsp. orange extract or 1 tbsp. orange juice and zest of orange
  • Pinch of salt

Instructions
 

  • Add the nuts to a food processor and pulse until they are the texture you would like but not too long that it forms nut butter.
  • Place nuts in a bowl.
  • Process the dates until slightly broken down and then add the cacao powder, orange and salt.
  • Combine everything in the bowl and mix in well.
  • Make balls in the size you would like and place in tupperware and keep in the fridge or freezer.

 

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.

 

CURRIED GUACAMOLE

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This curried version is a yummy alternative to regular guacamole.

CURRIED GUACAMOLE

Jo Holden
This curried version is a yummy alternative to regular guacamole.
Print Recipe
Prep Time 10 mins
Total Time 10 mins
Servings 4 servings

Ingredients
  

  • 3 medium sized avocados chopped
  • 1 tablespoon lime juice
  • 2 teaspoons curry powder
  • 1 teaspoon sea salt
  • 1 clove garlic crushed
  • dash of cayenne pepper
  • 2 Roma tomatoes seeded and diced
  • 1/4 cup red onion diced
  • 2 medjool dates diced
  • 2 tablespoons coriander chopped

Instructions
 

  • Place the avocados, lime juice, curry powder, salt, garlic and cayenne pepper in a medium sized bowl and mash with a fork.
  • Add the tomatoes, red onion, dates and coriander and combine gently.
  • Adjust seasoning to taste.
  • To store - lay a piece of plastic wrap so it sits right on the guacamole, eliminating all air exposure. It also helps to keep the avocado pip in the dip for freshness.

 

RAW PALEO NUT BAR

By

These raw paleo nut bars are perfect for a snack or for breakfast – full of protein, healthy fats, vitamins and minerals and minimum natural sugars giving you long lasting energy and balanced sugar levels.

 

 

RAW PALEO NUT BAR

Jo Holden
These raw paleo nut bars are perfect for a snack or for breakfast - full of protein and healthy fats and natural sugars giving you long lasting energy and balanced sugar levels.
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 20 mins
Servings 15

Ingredients
  

  • 1 cup walnuts soaked and activated
  • ½ cup cashews soaked and activated
  • ½ cup almonds soaked and activated
  • 1 cup sunflower and pumpkin seeds soaked and activated
  • ½ cup almond meal
  • ½ cup dried shredded coconut
  • ½ cup coconut oil
  • ½ cup almond butter
  • ¼ cup raw honey or other natural sweetener like Lakanto Monfruit sweetenr or stevia
  • ½-1 teaspoon vanilla extract or powder
  • ¼ teaspoon sea salt
  • 1 cup dried cranberries gojis, blueberries or 65% cacao chips

Instructions
 

  • Add nuts and seeds to a food processor and pulse until they are coarsely ground.
  • Place in a bowl and stir in the almond meal and shredded coconut.
  • Gently melt the coconut oil and almond butter in a saucepan over a low heat. Stir in the honey, vanilla, sea salt and then pour over the dry mixture.
  • Add the dried fruit or choc chips and mix well.
  • Spoon into a tray lined with parchment paper and smooth out.
  • Place in the fridge or freezer for 1-2 hours.
  • Once it is set, cut into slices and store in an airtight container for up to a week in the fridge or for longer in the freezer.

 

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

 

RAW CARROT CAKE

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RAW CARROT CAKE with Vanilla Lemon Icing

Jo Holden
I am known for my love of carrot cakes - this one is raw!
Print Recipe Pin Recipe
Prep Time 30 mins
Total Time 30 mins

Ingredients
  

  • 3 cups chopped carrot or carrot pulp
  • 3/4 cup pitted dates
  • 1 cup activated raw walnuts
  • 2/3 cup dried coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chia seeds
  • 1/2 cup raisons
  • 1/2 teaspoon sea salt
  • Vanilla lemon Frosting:
  • 2 cups raw cashews soaked overnight or 2-4 hours fine too
  • 2/3 cup coconut oil melted
  • 1/3 cup water use more or less to achieve desired consistency
  • 1/3 cup raw honey
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon lecithin
  • 1/2 teasppon sea salt

Instructions
 

  • Add the carrots to a food processor and start to pulse.
  • Then add the walnuts, coconut, spices and chia seeds with the dates last and mix into small pieces.
  • if you use carrot pulp and it is a little dry you can add a little lemon or orange juice.
  • Press the mixture into a greased square or round spring form tin.
  • Place in the fridge while you make the frosting.
  • Rinse the soaked cashews and blend everything leaving the lecithin until last.
  • Remove the cake base from the fridge and pour the icing over the top and around the sides.

SPIRULINA MINT TRUFFLES

By

These truffles are too good to be true – seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina – yum!

mint truffles

 

SPIRULINA MINT TRUFFLES

Jo Holden
These truffles are too good to be true - seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina - yum!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Total Time 30 mins
Servings 15

Ingredients
  

  • 1 1/3 cups 175g cashew nuts, soaked for 2-4 hours
  • 1/3 cup 70g cacao butter, melted and cooled down
  • 1/2 cup honey or liquid sweetener of your choice
  • 2 teaspoons vanilla extract
  • 1/2 - 1 teaspoon peppermint extract
  • 1-2 teaspoon spirulina
  • A pinch of sea salt
  • Coating:
  • 1/2 cup 120g melted dark chocolate or make your own:
  • This recipe makes 1 cup of mixture - the remaining you can pop into molds - add some vanilla extract if you like or another flavour like orange or peppermint.
  • 125 g grated cacao butter
  • 85 g cacao powder
  • 40 g liquid sweetener room temperature
  • A pinch of salt

Instructions
 

  • Blend all the ingredients until smooth.
  • Transfer to a container and place in the fridge or freezer for a few hours or until completely set.
  • Roll into 3cm balls and place back into the fridge or freezer for a while to set the surface.
  • To cover with chocolate, you will need a fork and to place some parchment paper on a tray.
  • Place the cacao butter in a bowl over warm water and melt it completely.
  • Add the sifted cacao powder and mix until well incorporated.
  • Add the rest of the ingredients and mix thoroughly.
  • Dip the balls into the chocolate one at a time and scoop out with the fork, allowing the excess chocolate to drip off before placing onto the parchment paper.
  • Place into the fridge until set.
  • If the chocolate mixture starts to get solid, you can warm it up again.
  • Any remaining chocolate can be poured into a chocolate mold and placed in the fridge until completely set too.
  • Enjoy!

 

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