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My 3 Healthy Juice Recipes

So in my last blog post I shared a few healthy juice recipes that fellow ‘juicers’ have uploaded on YouTube.

Here are 3 of my own recipes for you to try. Simply add the ingredients together into a juicer or blender and enjoy:


1. Green Machine


Spinach (6-12 leaves), Cucumber (quarter), 1 Green Apple, 1 Pear, Fresh Mint (3-4 leaves), Chia Seeds (1 teaspoon), Cinnamon powder (1 teaspoon or you can use a couple of cinnamon sticks), Ice and Water.


2. Strawberry & Blueberry Smoothie



Strawberries (6-8), Blueberries (half cup either Frozen or fresh), Spinach (6-12 leaves), 1 Banana (Frozen – Peeled), Chia Seeds (1 teaspoon), Cinnamon powder (1 teaspoon), Water.


3. Purple Green Juice


Blueberries (half cup either Frozen or fresh), Spinach (6-12 leaves), 1 Banana (Frozen – Peeled), 1 Pear, Cashew Nuts (handful), Chia Seeds (1 teaspoon), Cinnamon powder (1 teaspoon), Water.

Give these juice recipes a try and let me know your thoughts.

What are your personal favourite recipes? Share them in the comments below.


5 Healthy Juice Ideas

Whatever juicer you use…here are some healthy juice ideas for you.


Growing up we were all told to “eat your greens”…anyone tell you to drink your greens?

Here’s what 4 kiwis and an apple can do to improve your skin:

In need of a detox? Give this Watermelon Ginger Drink a try:

Overslept? Revive the morning with this quick breakfast juice:

Finally…a quick red juice:

Enjoy these juices as part of a healthy balanced diet and regular exercise.

3 Low-Fat / Healthy Dessert Recipes

Love Desserts?….Yes!

Feel guilty after having a bit too much at the end of a meal?….Yes!

Here are 3 low-fat / healthy recipes you can try without feeling too guilty after eating them:

1. Cranberry and Apple Strudel

Cranberry and apple strudel

Recipe from 4 Food – Channel 4

Serves: 6

Time: 10 mins to make, 35-40 mins to bake


  • 750g Cox’s apples
  • 200g frozen cranberries
  • 75g dried cranberries
  • 50g ground almonds
  • 75g caster sugar
  • 4 tbsp sunflower or grapeseed oil, plus extra for brushing and greasing
  • Finely grated zest of 1 orange
  • 12 sheets filo pastry
  • 1 tbsp flaked almonds
  • 3 tbsp runny honey


1. Preheat the oven to 190°C/fan170°C/gas 5. Peel, core and thinly slice the apples into a bowl. Mix in the frozen and dried cranberries, ground almonds and sugar.

2. Mix the oil and orange zest together in a bowl. Unroll the pastry and cover with a damp cloth to stop it from drying out. Place 3 sheets of pastry, long sides slightly overlapping, onto a work surface and brush lightly with the orange-flavoured oil. Cover with another 3 sheets of pastry, brush again, and repeat twice more, so you have 4 layers of filo pastry.

3. Arrange the fruit in a narrow strip, lengthways down the centre of the pastry to within 3cm of each shorter edge. Fold the 2 shorter edges over the filling and then fold over 1 long edge and tuck the fruit firmly underneath the pastry. Brush with any remaining orange oil and fold over the other edge, so that it overlaps by at least 5-6cm. Carefully transfer the strudel to a large oiled baking sheet. Brush with a little plain oil, then scatter with the almonds. Bake for 35-40 minutes, until crisp and golden.

4. Warm the honey in a small pan. Transfer the strudel to a board and cut into slices. Serve on warmed plates, drizzled with the warm honey.

Hint: This would also be lovely served with some hot, low-fat custard, fromage frais or Greek yogurt.

2. Chocolate Muffin with hot chocolate custard

Chocolate muffins with hot chocolate custard

Recipe from BBC Good Food

Serves: 6

Prep Time: 10 mins, Cooking Time: 10 mins, Calories: 215 (each muffin)


  • 1 tbsp cocoa powder
  • 100g self-raising flour
  • ½ tsp bicarbonate of soda
  • 50g golden caster sugar
  • 100ml skimmed milk
  • 1 egg
  • 2 tbsp sunflower oil, plus extra for greasing
  • For the hot chocolate custard

    • 2 x 150g pots low-fat custard
    • 25g dark chocolate, chopped


1. Heat oven to 170C/fan 150C/gas 5. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre.

2. Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until risen and firm to the touch. Heat the custard in the microwave according to instructions, or in a pan, then tip in the chopped chocolate and stir until smooth. Turn the puddings into bowls and pour the custard over.

3.  Strawberry Shortcakes

Strawberry Shortcakes Recipe

Recipe from www.health.com

Serves: 6 – (serving size: 1 cake and 1/3 cup sauce), Calories per serving = 113


  • 1 tablespoon calorie-free sweetener
  • 1 tablespoon cornstarch
  • 1 cup orange juice
  • 1/4 teaspoon vanilla or almond extract
  • 1 1/2 cups sliced fresh strawberries (about 1 pint)
  • 6 spongecake dessert shells (5-ounce package)


1. Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.

2. Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.

3. To serve, spoon sauce over dessert shells.

Check out this dessert video:



5 Quick Healthy Lunches

The weather is changing here in the UK, the summer heat wave has come and gone as we move into the Autumn season with temperatures dropping, the rain and windy conditions creeping in.  Also the dreaded flu bug will be making the rounds.

Here are 5 Quick Healthy Lunch recipes to give the immune system a much needed boost:

1. Chicken Soba Noodles

Chicken soba noodles

Recipe from BBC Good Food

Serves: 1

Prep Time: 15 mins


  • 85g bundle soba or buckwheat noodles
  • drizzle of sesame oil
  • 8 mangetout
  • 1 small carrot
  • ½ red chilli
  • 1 tbsp toasted sesame seeds
  • handful shredded cooked chicken
  • soy sauce


  1. Cook the noodles, drain well, then toss with a drizzle sesame oil.
  2. Finely slice the mangetout, cut the carrot into matchsticks and deseed and slice the red chilli.
  3. Add to the noodles with the toasted sesame seeds and some shredded cooked chicken, if you have it. Pack with a small portion of soy sauce.

2. Farfalle with Watercress, Cherry Tomatoes, and Feta

Farfalle with Watercress, Cherry Tomatoes and Feta

Recipe from Fitness Magazine

8 ounces farfalle pasta
1 cup crumbled reduced-fat feta cheese
2 pints cherry tomatoes, halved
3 cups watercress leaves (from 2 small bunches)
1/4 teaspoon black pepper

Cook pasta according to package directions. Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take 1/4 cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.) Place the tomatoes in a colander. Drain the pasta over the tomatoes for a super-quick blanch. Toss with the watercress and cheese; sprinkle with pepper and serve.

3. Egg Salad Bento Lunch

Egg Salad Bento Lunch Recipe

Recipe from EatingWell

Serves: 1


  • 2 hard-boiled eggs, (see Tip), peeled and chopped
  • 2 tablespoons finely diced celery
  • 1 tablespoon low-fat mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced scallion greens
  • Freshly ground pepper, to taste
  • 2 leaves Boston or Bibb lettuce
  • 1/2 cup blueberries
  • 1/2 cup banana slices
  • 2 tablespoons nonfat or low-fat vanilla yogurt
  • 2/3 cup broccoli florets, cooked or raw
  • 6 cherry tomatoes
  • 3 slices cocktail-size pumpernickel bread
  • 1 tablespoon shelled unsalted pistachios
  • 1 tablespoon bittersweet chocolate chips


  1. Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scallion greens and pepper until combined. Line one container with lettuce leaves and fill with the egg salad.
  2. Combine blueberries, banana and yogurt in another container. Arrange broccoli and tomatoes in a third container. Place bread in a fourth container. Nestle a dip-size container in with the bread; fill it with pistachios and chocolate chips.

4.  Prawn and Guacamole Wraps

Prawn and guacamole wraps

Recipe from 4 Food

Serves: 4

Prep Time: 20 mins


  • 3 ready-to-eat avocados
  • Juice of 1 lime
  • 1 medium-hot red chilli, deseeded
  • Handful coriander leaves, roughly chopped
  • 1 small iceberg lettuce
  • 6 flour tortillas
  • 400g cooked and peeled prawns
  • Olive oil, to drizzle
  • Grilled cherry tomato sprigs, to serve
  • Lightly salted Kettle Chips, to serve


1. To make the guacamole, halve the avocados, stone and peel. Scoop into a bowl along with the lime juice. Finely chop the chilli, add to the avocado and mash with a fork until almost smooth. Stir in the coriander and season to taste. Shred the iceberg lettuce.

2. Assemble the wraps: spread each tortilla with a generous spoonful of guacamole, add some shredded lettuce and scatter with prawns, then drizzle with a little olive oil, season and roll up tightly. Cut each in half and serve 3 halves per person with a tomato sprig and some Kettle Chips.

5. Lemon Spaghetti with Tuna & Brocolli

Lemon spaghetti with tuna & broccoli

Recipe from BBC Good Food

Serves 4 and 15 mins to make


  • 350g spaghetti
  • 250g broccoli, cut into small florets
  • 2 shallots, finely chopped
  • 85g pitted green olives, halved
  • 2 tbsp capers, drained
  • 198g can tuna in oil
  • zest and juice 1 lemon
  • 1 tbsp olive oil, plus extra for drizzling


  1. Boil the spaghetti in salted water for 6 mins. Add the broccoli and boil for 4 mins more or until both are just tender.
  2. Meanwhile, mix the shallots, olives, capers, tuna and lemon zest and juice in a roomy serving bowl. Drain the pasta and broccoli, add to the bowl and toss really well with the olive oil and lots of black pepper. Serve with a little extra olive oil drizzled over.

Finally…Here’s Jaime Oliver making a 15 minute meal – Falafel

3 Cambodian Dishes

This summer has been full of activities; from birthday parties to weddings and of course a couple holiday breaks abroad.

One of the destinations of the summer holiday was Cambodia, where myself and the family visited Siem Reap, Phnom Penh and Sihanoukville.  Cambodia is an amazing place and would recommend it to anyone that has never been.

Here are a 3 Cambodian recipes which I have found online, that you can try and make at home:

1.  Poat Dot – Cambodian Grilled Corn

Poat Dot - Cambodian Grilled Corn. Photo by Sue Lau

Recipe from Food.com by Sue Lau

Serves: 6

Prep time: 5 mins

Cooking time: 15 mins


6 ears corn, husks and silk removed
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons water
1 1/2 tablespoons sugar
1 teaspoon salt
2 green onions, white parts only, thinly sliced vegetable oil, for brushing


1. Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
2. Very lightly brush the corn with oil and set on the grill rack or in the skillet.
3. Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
4. Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
5. Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
6.Carefully pour liquid mixture in (it may sputter a bit so watch out); add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool.
7. Brush cooked corn with the sauce and serve.

2. Cola Chicken

Cola chicken recipe

Recipe from UK TV Food by Luke Nguyen

Serves: 4-6

Prep time: 15 min (plus 2hrs to soak clay pot if using)

Cook time:1 hr


  • 5 cm piece fresh galangal, peeled and finely sliced
  • 10 kaffir lime leaves
  • 3 red Asian shallots, finely sliced
  • 3 stems lemongrass, bruised
  • 1 tsp sea salt
  • 1 tbsp oyster sauce
  • 1 kg whole chicken
  • 1 tbsp dark soy sauce
  • 330 ml can Coca-Cola
  • ground white pepper, for sprinkling
  • 1 lemon, juiced


1. Combine the galangal, lime leaves, shallot and lemongrass in a bowl. Add the salt and oyster sauce and mix well. Stuff the mixture inside the cavity of the chicken. Brush the soy sauce over the whole chicken.

2. Place the chicken, head side down, in the clay pot or other pot. Pour half the cola into the cavity. Turn the chicken so that it’s breast side down in the clay pot, then cover and place over a gas burner or charcoal, over medium heat. Cook for 30 minutes.

3. Turn the chicken over, then pour the remaining cola over the chicken. Cover and cook for a further 30 minutes, or until the chicken is tender and cooked through.

4. Cut the chicken into quarters, then sprinkle with sea salt and ground white pepper. Serve with lemon juice for drizzling.

3.  Coconut Banana Pudding (Chet Ttkiss)


Curry In a Hurry?

Curry In A Hurry….?

Here are some classic curry recipes for you to try at home!

Chicken Tikka Masala

(Recipe via Gordon Ramsay – Channel 4 Food)

Prawn Curry

(recipe via The Curry Cook’s)

Mutter Paneer

(recipe via Super Veggie Delight’s)

Aloo Gobi

(Recipe via Show Me The Curry)

And Finally….

Lamb Curry Song by Jamie Oliver


For more Indian Food Recipes click: Gordon Ramsay’s Indian Recipes

Pizza without the Cheese!

If you are a fan of pizza, which I’m sure many of you are….Have you ever had pizza, without cheese?  No…then why not try it without using this recipe below from RecipeZaar.


1 (1/4 ounce) package active dry yeast
1 teaspoon sugar
1 cup warm water (110-120 deg. F)
2 1/2 cups white flour

1 ounce fresh basil
4 tablespoons olive oil
3 garlic cloves, crushed
3 tablespoons ketchup
2 tablespoons pine nuts
1 tablespoon lemon juice
3 Italian plum tomatoes, sliced
2 cups mushrooms, thick sliced
1 medium onion, cut in half and sliced


1.  Mix water, yeast and sugar and let stand 10 minutes to start bubbling.

2.  Add flour to yeast mix and blend well.

3.  Place in a greased or oiled bowl, and cover with a warm damp cloth.

4.  Allow to rise in a warm place until double in bulk, around 1 hour.

5.  Punch down dough and pat out onto an oiled (or cornmeal dusted) pizza pan to form the crust.

6.  Bake in a preheated 450° F oven for 7 minutes. Crust may be refrigerated or frozen at this point. If using right away, turn oven down to 350°F.

7.  Place olive oil, basil, garlic, ketchup, pine nuts, and lemon juice in blender and process until smooth.

8.  Spread mixture onto baked pizza crust evenly.

9. Add tomatoes, mushrooms and onions (or whatever you like, really) and bake at 350° for 10 minutes.

Tip: Regarding the Pizza Toppings, like any pizza you can ‘create your own’.  For example, you may want to add peppers, jalapeño peppers or any topping you desire.

Tip: If you are a non-veg, add chicken or any other meat to the pizza for your desire.

Check out the video clip from The Ellen DeGeneres Show where she tries to make a pizza…very funny!