Posts Tagged ‘recipes’

Summer Bodies Hove

May 16, 2016 at 6:00
Posted by Rachael Woolston

COURSE DATES: May 16th – 26th

Course days & dates, Monday 16th – 26th May Mon, Tues, Weds (6.30am-7am only) & Thurs 6am or 7am

 £96

Shape, stretch shine at our morning bootcamps



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Cauliflower, cashew and black kale coconut curry

September 18, 2015 at 2:38
Posted by Rachael Woolston

Packed with protein but with a creamy coconut sauce to make this feel naughty, this is a satisfying dish for an autumn or winter evening, or a post run recovery meal. If you’re trying to lose weight, forgo the rice and have it as a soup. If you’re training for something, eat with brown Basmati rice or, even better, quinoa which packs a more powerful protein punch.

Haven’t got all the vegetables you need? Mix and match with what you have in your fridge.

 

Serves 4

4cm ginger, peeled and chopped

4 garlic cloves

1 fresh green chilli, roughly chopped, seeds removed if you prefer less heat

Salt

Rice bran oil (which has a higher burn point)

2 large red onions, chopped

1 tbsp of tomato puree

1 1/2 tsp of ground coriander

1 1/2 tsp ground cumin

1/2 tsp chilli powder

1 cauliflower broken into florets

400ml coconut milk

100g cashew nuts

Two handfuls of black kale, roughly chopped

1/2 tsp garam masala

Fresh coriander, roughly chopped

Fresh lemon

Place the ginger, garlic and chilli into a food processor with the salt and whizz up. Add a little oil to help it become a paste.  Place to one side.

Fry the onions until just turning brown, add the paste and fry for 3 minutes. Next add the tomato puree, all the spices except garam masala and stir to mix.

Add the cauliflower and coat with spices, add the coconut milk and bring to the boil. Turn to simmer, put a lid on and leave to cook.

Meanwhile, heat 1 tbsp of oil in a pan and fly the cashews until golden.

Finally add to the cauliflower along with kale. Sweat down and then add the garam masala. Adjust seasoning and add the coriander and a big squeeze of fresh lemon before serving. You may add water to thin the sauce out.

 

Adapted from Made in India, by Meera Sodha, Penguin



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Bean & Pak Choi Stir Fry

November 21, 2012 at 4:57
Posted by Rachael Woolston

Yum!

 

A delcious evening meal that takes no time at all to make. No excuses for that takeaway now!

This is just one of the recipes on our delicious eating plan that is part of our next four week Jessica Ennis Ab Challenge.  Book via Prices & Booking Page.

Nutritional info per serving: 382cals/20.5g protein/ 9g fat/ 1 g saturated fat /55g carbs /19g sugar /17g g fibre/ 1.7g salt

Cook time: 15 minutes

Serves: 2

Ingredients

1 tbsp olive oil

200g butternut squash, sliced

400g tin mixed beans, cooked

1 large red onion, sliced

4 baby sweet corn, sliced

1 garlic clove, crushed

2 pak choi, roughly chopped

½ lemon, zest & juice

2 tbsp coriander, chopped

 

For the yoghurt sauce:

100g TOTAL 0% Greek Yoghurt

2 tbsp finely chopped mint

 

Method

 1.      In a wok, heat a little olive oil. Stir fry all of the vegetables, except the pak choi, for approximately 5 – 6 minutes.

2.      Add the pak choi, lemon zest and juice and stir fry for another 1 – 2 minutes.

3.      Sprinkle the coriander over the vegetables.

4.      Mix the Greek yoghurt with the fresh mint and serve with the stir fry.



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