Ingredients:
2 tablespoons oil
1 small onion, quartered
2 lbs skinless and boneless chicken breast or chicken thighs, cut into cubes
2 tablespoons Thai red curry paste (Mae Ploy brand)
1 red bell pepper, cut into thick strips
6 slices galangal, optional
6 kaffir lime leaves, torn and bruised, optional
3 cups chicken broth
2 tablespoons fish sauce or salt to taste
1 heaping tablespoon sugar
3/4 cup coconut milk
2 1/2 tablespoons lime juice
Cilantro leaves
Get full recipe👇🏻
Serves 2
• ¼ cup dry chia seeds
• 1 cup of water
• 2 tablespoons coconut butter (not coconut oil)
• 1 scoop protein powder such as Sunwarrior
• 1 tablespoon maca (I use gelatinised maca)
• ½ dropper Sweetleaf toffee stevia
• ½ teaspoon lemon juice
• 1 tablespoon honey (optional)
• Pinch Celtic sea salt
• Defrosted blueberries
Method:
1 Put the chia seed in your serving bowl.
2 The rest of the ingredients (except the blueberries) get blended up in a blender until it forms a milk.
3 Pour the milk over the chia seed and leave for 15 minutes before serving.
4 When ready to serve, top with the blueberries and blueberry juice.
Source 👇🏻
By Juicing For Health ~ Recipe from Young and Raw
Makes 2 scoops
Prep time: 10 minutes
Ingredients:
1 avocado
1/3 cup lightly roasted unsalted pistachio nuts
1-2 tsp. vanilla extract or vanilla bean powder
2 tablespoons lime or lemon juice, fresh squeezed
3 tablespoons maple syrup or 2 tablespoons honey
1 cup almond, coconut or hemp milk
Instructions:
🍨🍧 Blend on high in your blender until smooth. You can pop it in the freezer for 20 minutes before eating, or just leave in the fridge (not freezer) to ensure its creaminess.
Healthy Living & Wholesome Recipes 