FOOD & NUTRITION
4 Healthy Winter Comfort Food Recipes
Try these nourishing winter warmer recipes at home!
With the frosty season well and truly upon us, we're all craving that extra bit of hygge in our lives. It's only natural that our bodies seek warmth in all aspects - cue woolly jumpers, hot chocolates on tap and warm bowls of something delicious. The only problem is that these same comfort foods may not always be so healthy and can lead to piling on unwanted pounds.
However, it’s totally possible to indulge in winter comfort foods without that sluggish, heavy feeling! Have a go at creating these nourishing, yet healthy and heartwarming recipes without the worry of the winter weight gain…
1/2 tsp. COCONUT OIL
2-3 PEELED APPLES
100g CHOPPED PRUNES
JUICE OF 1 ORANGE
JUICE OF 1/2 LIME
ORANGE & LIME ZEST
1 tsp. CINNAMON
1/4 tsp. NUTMEG
1-2 INCHES OF GRATED GINGER
Melt the coconut oil in a saucepan then place the chopped apples in the saucepan and stir. Squeeze the orange and lime and grate some of the orange and lime zest into the pan. Stir and let the apples cook for around five minutes, then add the rest of the ingredients and keep stirring. Cook on low heat for a few more minutes, then let it cool down and fill a jar. Leave in the fridge once completely cooled. Add a tablespoon to a bowl of porridge while cooking the porridge or on top of the porridge once cooked.
3 LEEKS, CHOPPED DIAGONALLY ROUGHLY 1cm IN WIDTH
OLIVE OIL OR BUTTER
2 GARLIC CLOVES, CRUSHED OR FINELY CHOPPED
2 COURGETTES, THINLY SLICED
400g TIN ORGANIC CHOPPED TOMATOES
1 tbsp. FRESH THYME LEAVES
HANDFUL OF CAVOLO NERO, CHOPPED INTO 1cm RIBBONS, OR 2 HANDFULS OF SPINACH OR KALE
4 LARGE PLUM VINE TOMATOES, QUARTERED
LARGE BUNCH OF BASIL
FOR THE TOPPING:
2 CAULIFLOWER HEADS, CHOPPED
2 tbsp. TAHINI
2 tsp. DIJON MUSTARD
SEA SALT & BLACK PEPPER
HANDFUL OF THYME, LEAVES PICKED
3 tbsp. FINELY GRATED PARMESAN (OPTIONAL)
Preheat the oven to 200°C/400°F/gas mark 6.
First, make the topping. Bring a large pan of water to the boil and cook the cauliflower until soft, 5–8 minutes. Drain and return to the pan before mashing the cauliflower until it is as smooth as you can get it.
Add the tahini, Dijon mustard, salt and pepper. Stir everything together and check the seasoning, adjusting if necessary.
Place the leeks and one knob of butter or oil in a large, deep frying pan over a medium heat and toss, allowing them to brown a little. Add a few tablespoons of water to help them soften and cook until soft, about 5 minutes. Add the garlic and cook for another minute. Add the courgettes and a little more oil or butter, tossing everything to make sure the courgettes are coated. Cook for about 5 minutes or until the courgettes are just beginning to soften.
Next, add the tomatoes and thyme leaves. Stir everything together and allow it to bubble away for about 8 minutes and thicken slightly. When the vegetables are bubbling nicely, add the cavolo nero, spinach or kale, plus the tomato quarters and cook for another 2 minutes or so to wilt the cavolo nero slightly. Taste and season to your liking before stirring through the basil leaves.
Transfer the vegetables to the ovenproof dish. Roughly flatten the surface before spreading over the cauliflower mash. Sprinkle over a few more thyme leaves and/or Parmesan, if you wish.
Bake in the oven for 20–25 minutes or until the tomato has slightly started to bubble up the sides and the whole thing is warm right through. Serve warm.
1 LITRE OF VEGGIE OR CHICKEN STOCK
1 tbsp. OF BUTTER OR COCONUT OIL
1 SMALL WHITE ONION, CHOPPED
SALT & PEPPER
2 CELERY STICKS, SLICED
200g OF MUSHROOMS, SLICED
300g OF SHORT GRAIN BROWN RICE
1 BUNCH ASPARAGUS
2 tbsp. OF COCONUT CREAM
1/2 LEMON, ZEST & JUICE
100g OF FROZEN PEAS
1 tbsp. OF CHOPPED PARSELY
1 tsp. OF CHOPPED CHIVES
Heat the stock in a pan to a medium heat.
In a large pan add the butter/oil and sauté the onion for 5 minutes until golden, add a pinch of seasoning and add the celery and cook for another 5 minutes. Add the mushrooms and rice, stir well and then pour over half of the hot stock, stir well then add another 300ml of the stock. Cook for 30 minutes.
Once the rice has cooked through, add in the asparagus, the rest of the stock, coconut cream, season with salt and pepper, zest the lemon in and add the juice, cook for another 4 minutes then stir in the peas, add the fresh herbs, a splash of olive oil and cook for another minute then serve hot.
1 CUP OAT MILK
1 tbsp. INSTANTLY GOLDEN TURMERIC BLEND
1/4 CUP PORRIDGE OATS
1 tsp. BEE POLLEN
1 tsp GOLDEN TURMERIC HONEY
SPRINKLE CINNAMON ON TOP
Pour oats into a saucepan along with the oat milk and Instantly Golden Blend.
Bring to the boil and allow to simmer for 4-5 minutes, stirring occasionally - make sure nothing sticks to the bottom of the pan!
Decant your piping hot oats into a bowl of your choice.
Stir through the golden turmeric honey and sprinkle with cinnamon and 1 tsp. of bee pollen.
Aish Shah, is a yogi and lover of movement in any shape or form. Nothing makes her happier than prospects of exploring new pastures accompanied by loved ones, undoubtedly indulging in local delicacies along the way. She's a firm believer that most problems can be solved by a good long stroll and a strong cup of matcha.
Photo Credit: Brooke Lark
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