Healthy recipes to try this New Year

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Eating well doesn't mean sacrificing flavor. Add these delicious recipes to your repertoire this new year...

Vegan Mushroom & Kale Dumplings

You’ll need

  • 1 pkg frozen + defrosted dumpling sheets about 250 gr
  • 5 large dried Shitake Mushrooms rehydrated in hot water for 10 minutes then chopped
  • 1 cup defrosted, drained + chopped kale
  • 3 green onions chopped
  • 2 cm knob of ginger, peeled and grated
  • 1 small red Thai chili finely chopped
  • 1/2 small bunch of cilantro finely chopped, use stems and leaves
  • 1 Tbsp olive oil
  • 1/2 Tbps toasted sesame oil
  • 1 pinch of cinnamon

To make

Heat up the olive oil in a large pan, then add the mushrooms + spring onions. After a minute add the kale, chili, ginger + spices. Sauté for a few minutes, then add the soy sauce + sesame oil. If the mixture is too dry, add a couple tablespoons of water.

Add the mushroom + kale mixture to a food processor and mix until everything is fine and well mixed. It needs to hold holf together a bit when you press on it.

Heat about 200 ml of water in a pot that holds your bamboo steamer, without letting it touch the water. Let that simmer while you prepare the dumplings.

Now you need a fairly large plate or wooden board, a small bowl with water for your fingers, a teaspoon and a moist towel. Start by taking one dumpling sheet, add one small teaspoon of the filling into the center, fold the sheet together. Now wet the fingers of one hand, run it over the dough edges and start crimping/ folding. Put on the plate/ board, cover with the towel and continue with the next dumpling. Once finished, add a small, round cut piece of parchment paper (it needs to be small, so that the steam can still circulate) into each compartment of your steamer (I have two) and fill them up with dumplings. Make sure they don't touch, otherwise they'll stick to each other. Steam for about 15-20 minutes. Rotate the compartments for even cooking.

Serve immediately with your favorite sauce or simply some soy sauce with some chopped chili, a little sugar, minced garlic and sesame seeds.

Source: The Hungry Warrior

Coconut Salmon with Coconut-Lime Dressing

You’ll need

  • ¼ cup (60ml) coconut milk
  • 2 tablespoons lime juice, plus extra wedges to serve
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon finely grated lime rind
  • 6 x 150g salmon fillets, skin on
  • 1 tablespoon sesame oil
  • 1 cup (75g) shredded coconut
  • sea salt flakes, for sprinkling
  • micro mint leaves and steamed rice (optional), to serve

To make

Preheat oven to 240°C. Place a large oven tray in the oven for 5 minutes to heat. Place the coconut milk, lime juice, fish sauce sugar and lime rind in a small bowl and mix to combine. Set aside.

Brush the salmon skin and flesh with the sesame oil. Remove the hot tray from the oven and place the salmon on top, skin-side down. Return to the oven and cook for 5 minutes. Carefully turn the salmon, top with the coconut and sprinkle with salt. Cook for a further 2–3 minutes or until the coconut is golden.

Serve the salmon with lime wedges, mint, rice (if using) and the coconut-lime dressing. Serves 4–6.

Via: Donna Hay

Cucumber, Peach and Avocado Salad


  • 2-3 Kirby or Persian cucumbers, cut into 1” angled cubes 
  • 2 peaches, halved and sliced into ¼” slices 
  • 1 avocado, halved and cubed 
  • ¼ cup pickled red onions 
  • ¼ cup crumbled feta 
  • 1 serrano chili, thinly sliced into rounds 
  • Extra virgin olive oil, hearty drizzle 
  • Lime, juiced and zested 
  • Roughly torn parsley or cilantro leaves 
  • Dukkah spice blend 
  • Flaky sea salt 
  • Freshly cracked pepper

Pickled Red Onions

  • 1 small red onion, halved and sliced thin 
  • ½ cup white wine or apple cider vinegar 
  • 1 tablespoon coriander seeds 
  • 1 tablespoon honey

To make

Build this salad on the plate, from the bottom up. Begin with the cucumbers and layer with peach slices, avocado cubes, pickled onions, feta, and chili rounds. Drizzle with olive oil and fresh lime juice. Finish the salad with fresh lime zest, torn herbs, dukkah, salt, and pepper.

Bring vinegar, coriander, and honey to a simmer. Turn the heat off and pour the liquid over the sliced red onion. Allow the onion to pickle for 15 to 20 minutes. Store in an airtight container for 2 days.

Via: Eyeswoon

Green Pizza with a Cauliflower Base

Pizza base

  • florets from 1 cauliflower
  • 80 g / 3 oz / 3/4 cup ground almonds (almond flour)
  • 1 tbsp dried oregano
  • sea salt and freshly ground black pepper
  • 3 organic eggs, beaten (or see tip for a vegan alternative)


  • 1 zucchini, shaved with a potato peeler
  • 2 handfuls fresh spinach or leafy greens of your choice
  • pecorino cheese, shaved with a potato peeler

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Measure 600 ml (3 cups / 20 fl oz) of the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top with Basil & Lemon sauce, shaved pecorino, fresh herbs and green leaves. Serve.

Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g / 1/4 cup /1 oz of chia seeds into a bowl and add 175 ml / 3/4 cup / 6 fl oz of water. Stir well and place in the fridge for 15 minutes before use.

Basic Tomato Sauce

  • 2 tbsp cold-pressed olive oil, coconut oil or ghee
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp dried chili
  • 3 x 400 g (14 oz) cans whole plum tomatoes
  • 5 sprigs of basil, leaves picked
  • sea salt and freshly ground pepper

Heat oil in a saucepan on medium heat. Add onion, garlic and chili and sauté for a couple of minutes until golden. Stir in the tomatoes, basil, salt and pepper. Use a wooden spoon to crush the tomatoes. Lower the heat, cover and gently simmer for about 20 minutes. Use immediately or cool and store in an air-tight glass jar in the fridge. Keeps for about a week.

Basil & lemon sauce

  • 2 cups tightly packed basil + extra for topping
  • 1/2 cup cold-pressed olive oil
  • 1/2 lemon, juice
  • 2 tbsp shredded pecorino cheese
  • 1 pinch of sea salt

Place all ingredients in a mixer and blend until smooth. Use immediately or store in an air-tight glass jar in the fridge. Keeps for about a week.

Via: Green Kitchen Stories