Balance March Issue 2018 - 57

WAT C H T H I S S P I C E

MEDICINAL CHUTNEY
'A chutney is a fantastic way to get lots of fresh herbs into your diet.'

Coriander
and mint
are two of
the most
common
herbs of
all and are
incredibly
rich in
antioxidants
- more
powerful in
combination
than alone

You will need:
* 25g mint leaves
* 25g coriander leaves and stalks
* 1 tsp honey
* 1 green chilli, deseeded
* 50g pomegranate seeds
(or red seedless grapes)
* 150ml water
* 50g full fat yogurt (optional)

Chance to
experiment

1. Put all the ingredients (except
the yogurt) in a blender or food

processor and blitz to form
a fine liquid. Add more water
if needed.
2. Taste. If you'd prefer the
chutney to be milder, stir
in the yoghurt.
3. The chutney will keep
in the fridge for a few days,
but try to consume it straight
away if possible.

COMFORTING NOODLE SOUP
'A gorgeous combination of flavours, spice and medicinal properties in this warming bowl of comfort.'
You will need:
* 1 tbsp coconut oil
* 3cm piece of root ginger,
peeled and finely grated
* 3 garlic cloves, finely chopped
* 4cm piece of lemongrass, bruised
* 1 star anise
* 2 spring onions, finely chopped
* 350ml vegetable stock
* 2 tbsp soy sauce
* 2 tsp fish sauce (optional)
* 25g soba noodles
* 50g pak choy or spring greens,
thinly sliced

Simple and
satisfying

To serve:
* 25g mung bean sprouts (or snow
pea, alfalfa or extra beansprouts)
* 25g beansprouts
* 4 mint leaves
* 1 red chilli, thinly sliced
* 25g red cabbage, thinly sliced

DOC
STAR

1. Melt coconut oil in a saucepan
over a medium heat. Add ginger,
garlic, lemongrass, star anise and
half the sliced spring onions, and
sauté for a few minutes until the
garlic and onion have softened.
2. Pour in the vegetable stock and
simmer for 5 minutes.
3. Add soy sauce and fish sauce
(if using), then noodles, and
cook as per the noodle packet
instructions.

The Doctor's
Kitchen by
Dr Rupy Aujla
(£14.99,
Harper
Thorsons)

4. Remove from heat. Stir through
pak choy, then leave to stand for
2-3 minutes to soften the greens.
5. Garnish with the mung sprouts
and beansprouts, remaining
spring onion, mint, chilli and red
cabbage.

VERSATILE DISH
Try adding different
greens or vegetables
- whatever you have
in the fridge

March 2018 BA LA N CE

57



Table of Contents for the Digital Edition of Balance March Issue 2018

Balance March Issue 2018 - 1
Balance March Issue 2018 - 2
Balance March Issue 2018 - 3
Balance March Issue 2018 - 4
Balance March Issue 2018 - 5
Balance March Issue 2018 - 6
Balance March Issue 2018 - 7
Balance March Issue 2018 - 8
Balance March Issue 2018 - 9
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