True Health magazine

By nutritional therapist Christine Bailey A lovely light, creamy soup rich in detoxifying glucosinolates from the broccoli while the pear provides additional fibre to aid elimination. (serves 4) Ingredients: 600ml vegetable stock 1 onion, finely chopped 1 stick of celery, chopped 1 clove of garlic, crushed 1 small potato, chopped Juice of 1⁄2 lemon 1 tbsp tamari, gluten-free soy sauce 400g fresh broccoli, cut into small pieces 2 ripe pears, cored, peeled and chopped Sea salt and black pepper to…

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By nutritional therapist Christine Bailey Parsley and coriander are both very effective for detoxification, making this a delicious way to kick start the day. (serves 1) Ingredients: 1 cucumber 2 apples 1 stick celery Handful of coriander (cilantro) Handful of kale or spinach Handful of parsley 1 lemon peeled Method: Put all the ingredients through a masticating juicer. Pour into a glass and drink immediately. About Christine Bailey Christine is an award-winning nutritionist, chef and author. With a passion for…

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By nutritional therapist Christine Bailey A super easy granola recipe with a wonderful crunch – ideal for breakfast or a healthy snack. You can use a mixture of buckwheat and oats if wished. Buckwheat is a great source of protein, fibre and magnesium. It also contains rutin, a flavonoid that helps to maintain blood flow and strengthen capillaries. (serves 8-10) Ingredients: 160g buckwheat, soaked overnight then drained or a mixture of gluten-free oats and buckwheat 30g desiccated coconut 1 tbsp…

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By nutritional therapist Christine Bailey A colourful nutrient packed hearty salad. Red rice derives its colour from anthocyanins, a group of potent antioxidants known for their protective properties. Quinoa is a great source of protein and provides plenty of energising B vitamins, iron and magnesium too. (serves 2) Ingredients: 60g red rice 60g quinoa 1 tbsp coconut oil ½ red onion, sliced 1 small garlic clove, crushed 2 spring onions, thinly sliced 2 handfuls of rocket and baby spinach leaves…

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By nutritional therapist Christine Bailey These vegetarian burgers are wonderfully fragrant flavoured with a Jamaican jerk inspired spice paste. The addition of beans and amaranth provides plenty of protein and fibre to help stabilise blood sugar levels and support digestive health. (makes 4 burgers) Ingredients for jerk paste: 2 spring onions, chopped 1cm piece of fresh ginger, chopped 3 garlic cloves, chopped ½ a small onion, chopped 1 scotch bonnet chilli, deseeded and chopped 1 tbsp lime juice 2 tbsp…

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By nutritional therapist Christine Bailey Teff is a nutritious protein rich gluten-free grain which is now becoming readily available. This is a fabulous recipe for a nutrient rich bread alternative too. You can slice this bread and freeze it for up to 3 months too. Delicious served with a little nut butter and perfect for breakfast or pick me up snack. (makes 1 loaf, 10 slices) Ingredients: 100g chopped pitted dates 125ml boiling water 1 banana 50g coconut oil, melted…

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By nutritional therapist Christine Bailey These are a popular snack with my children and are also a great energising boost before or after a workout – perfect as an afternoon pick-me-up or when you fancy a sweet treat. Make a batch of these and store in the fridge or freezer. (makes 20 balls) Ingredients: 2 tbsp coconut oil, melted 3 tbsp xylitol or 1–2 tsp granulated stevia to taste 220g nut butter (cashew, almond or peanut) 4 tbsp coconut flour…

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By nutritional therapist Christine Bailey This warming bowl of chilli beans is simple to prepare and will keep in the fridge for 3–4 days, making it an ideal dish when time is short. A popular family favourite – it freezes well so make a big batch and freeze in portion. (serves 4) Ingredients: 1 tbsp olive oil 1 red onion, diced 1 courgette, sliced 1 red pepper, chopped 1 medium sweet potato, peeled and cut into cubes 4 garlic cloves,…

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By nutritional therapist Christine Bailey Roasting pumpkin produces a rich, sweet, caramel flavour and when blended with butterbeans creates a wonderfully creamy, thick soup. If you are short of time then make use of bags of frozen chunks of pumpkin – saving you chopping and peeling time. Adding the apple gives the soup a lovely sweetness as well as providing soluble fibre to support blood sugar levels. You can use butternut squash instead of pumpkin if wished. This freezes well…

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By nutritional therapist Christine Bailey Peas are a good source of protein for vegans and using frozen peas makes this an easy dish to prepare. These falafels could also be served cold with a few salad leaves for an easy portable lunch option. Makes 12 falafels (to serve 3) Ingredients: 150g frozen peas, cooked and drained 1 x 400g tin chickpeas, rinsed and drained 2 tbsp gram (chickpea) flour 1 tbsp chopped fresh parsley 1 tbsp chopped fresh mint 1…

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