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.

 

PUMPKIN AND GINGER SOUP

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This delicious Pumpkin and Ginger Soup is both comforting and warming.  The pumpkin can also easily be replaced with butternut squash.

PUMPKIN GINGER CARROT SOUP

 

PUMPKIN AND GINGER SOUP

Jo Holden
This Pumpkin and Ginger Soup is both comforting and warming. The pumpkin can also easily be replaced with butternut squash.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

  • 500 g pumpkin peeled, deseeded and cut into chunks
  • 2 carrots finely chopped (optional)
  • 2 celery stalks thinly sliced
  • 2 tbsp. coconut oil
  • 1-2 garlic cloves crushed
  • 30 g or 2” cube piece of ginger finely chopped
  • 1 onion finely chopped
  • 300 ml homemade stock
  • 200 ml coconut milk
  • 2 large handfuls of fresh coriander

Instructions
 

  • Heat the coconut oil in a saucepan and cook the onion, celery, ginger and garlic until soft.
  • Add the pumpkin, carrot, if using and stock and carry on cooking until soft.
  • Stir through the coconut milk and coriander (saving some to sprinkle on the top) and process until smooth.
  • Season with sea salt and pepper and fresh coriander on top.

 

NOURISHING CUCUMBER AND AVOCADO SOUP

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This chilled cucumber and avocado soup is perfect for any hot day; not only will it help you cool off and hydrate, but the ingredients will also help you feel truly nourished. Avocados are high in fibre and protein which helps keep you full. They are also full of antioxidants, vitamins and minerals, phytonutrients, as well as monounsaturated fats, which regulate blood sugar levels, maintain proper weight control, and do wonders for our hormones! Cucumbers, meanwhile, are high in anti-inflammatory nutrients. A pinch of cayenne as well as garlic adds a bit of spice and a metabolism boost. Use mineral rich homemade chicken stock or a vegetable stock. Serve warm if you prefer and perfect with Superseed crackers!

cucumber avocado soup

NOURISHING CUCUMBER AND AVOCADO SOUP

Jo Holden
Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Servings 2 servings

Ingredients
  

  • 1 tbsp. coconut or avocado oil
  • 2 cloves garlic crushed
  • 1 small onion chopped
  • 2 tbsp. lemon or lime juice or one of each
  • 4 cups peeled seeded and thinly sliced cucumbers
  • 1 1/2 cups homemade chicken broth or stock or vegetable stock
  • Large pinch of cayenne pepper or more, to taste
  • 1-1 1/2 avocado scooped out
  • 1/4-1/2 cup fresh parsley or coriander plus more for garnish, chopped
  • Sea salt and pepper to taste
  • Chilli flakes optional

Instructions
 

  • Heat the oil in a large saucepan over a medium heat
  • Add garlic and onion, stirring occasionally, until soft, 2-4 minutes
  • Add the cucumber slices, broth or stock, lemon or lime and seasoning
  • Reduce heat and gently simmer until the cucumbers are soft, 8-10 minutes
  • Take off the heat and allow to cool for 10 minutes or so before transferring to a blender
  • Add avocado and parsley or coriander and blend until smooth
  • Serve the soup warm or cold with the remaining cucumber slices on top and garnish with more parsley or coriander if desired

 

GREEN GODDESS SOUP

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This green goddess soup has to be my favourite soup of all time!

green goddess soup

It’s so simple to make and tastes supreme..

Green Goddess Soup

www.littlegreenkitchen.com.sg/
A super healthy and warming soup with all my favourite veggies in.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soups and Salads
Servings 4 servings

Ingredients
  

  • 200 g spinach leaves chopped
  • 2 Tbsp olive oil
  • 2 garlic cloves sliced
  • 2 shallots sliced
  • 1 tsp ginger finely grated
  • 1 tsp turmeric finely grated
  • 2 Tbsp almonds chopped
  • 200 g broccoli
  • 200 g asparagus
  • 1 cup green peas
  • Salt and Pepper to taste
  • 1/4 tsp paprika
  • 3 cups vegetable stock
  • 2 sprigs fresh mint
  • 1 Tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 cup water

Instructions
 

  • Blanch spinach in hot water for 2 minutes then rinse thoroughly in cold water.
  • Saute garlic, shallots, ginger and turmeric in olive oil until fragrant.
  • Add almonds.
  • Add broccoli and saute for 1 minute, then add peas.
  • Season with salt, pepper and paprika and mix well.
  • Let the vegetables soak up the flavours.
  • Add the vegetable stock and spinach and simmer on low heat for approximately 5 minutes until the vegetables are cooked but not mushy (they should still be bright green).
  • Let cool. Add the lemon juice, lemon zest and mint.
  • Puree in a blender, adding water if necessary to get desired consistency.
  • Taste and adjust the flavours.
  • Serve garnished with a sprinkling of paprika.

 

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