Happy Mother’s Day – Healthy Eating Nutrition

Gift

So you are planning to celebrate another wonderful “Mothering Sunday” – does healthy eating count?

Historically, Mother’s Day can be traced back to the ancient Greeks and Romans, they held festivals in honour of the mother goddesses Rhea and Cybele but now the modern precedent for Mother’s Day is the early christian festival known as “Mothering Sunday”, various versions of Mother’s Day is celebrated around the world and various kinds of gifts in various forms are given in honour of this special day.

So how do you plan to celebrate with your mummy – well why not also celebrate with a nutritious healthier eating style tomorrow.

Nutrition underpins the mark of good health and over time ill heath sets in due to low nutrition maintenance which results in joint pain, low energy and chronic fatigue.  These common health challenges are a sign of poor antioxidants so low cell protection, body pain; over time dehydration can result in lost moisture and corrosion and low energy is associated with B Vitamins, especially Vitamins; B6, B12 and B3, weakness in enzyme production is also link to Zinc, Vitamin C and Vitamin E impairment.

My healthier eating 3 course meals can help with such health challenges – healthier eating is the start of a lifelong practice and depending on your level of health, good eating can be adopted indeed for tomorrow and many more Mothering Sunday ahead.

So go ahead and select a healthier meal from my 3 course recipe to help boost or kick start your Mother’s Day celebration.

Mother’s Day Vegan Starter Meals

Delicious Warm Rainbow Pepper Boat

Ingredients:

  • ¼ red pepper
  • ¼ yellow pepper
  • ¼ green pepper
  • ½ cup of marinated enoki mushroom
  • ¼ cup grated vegan cheese
  • ¼ cup low salt vegetable stock

Method:

Finely chop mushrooms and finely dice cheese grated cheese and fill into peppers, mix well – let it stand.

Mix a small amount of cheese with milk to form a creamy sauce – let it stand.

Preheat small pan, add stock, when warm add peppers; remove from heat when peppers are slightly tender but not soft.

Place peppers on a white plate then fill with stuffing and drizzle with cream generously.

Nut Feast with Nutty Mushroom

Ingredients:

  • ½ cup porcini mushroom
  • 1 tbsp organic cashew nuts
  • ¼ cup marinated carrots
  • 1 tsp of fresh chopped parsley herbs

Method:

Preheat small pan, add stock, when warm add mushrooms, remove from heat when tender.

Finely dice carrots. Crush nuts.

Mix, mushrooms, nuts and carrots.

Serve on a white plate and garnish parsley

Tasty Green Starter

Ingredients:

  • ¼ cup young garden peas
  • ¼ cup finely diced mango flesh
  • 1 large ripe cherry

Method:

Mix together, serve in a white bowel and place cherry on top.

Coconut Yogurt Minty Banana

Ingredients:

  • ½ cup of plain live bio yogurt
  • 3 tbsp fresh mint leaves
  • ¼ cup of diced ripen banana

Method:

Crush banana and mint then add to yogurt

Mother’s Day Vegan Main Course Meals

Red Peas, Black Rice Juicy Pineapple Mango

Ingredients:

  • ¼ cup boiled wild black rice
  • ¼ cup boiled red kidney beans
  • ¼ cup finely chopped pineapple
  • ¼ cup finely diced mango
  • Coconut milk cream
  • 2 tsp fresh basil
  • Vegetable cube to taste
  • Small beet root

Method:

Low heat – medium size non-stick pan, add coconut milk enough to cover rice, add vegetable cube and cover with lid, after 15 minutes add beans – cover with lid.

Add water if necessary to help rice reach desire texture, mango and pineapple, mix well.

Peel and carve thin heart shapes from beet root

Serve on a white plate and garnish with heart shape fresh basil

Vegan Pumpkin Cheesy Soup Gluten Free Bread

Vegan Pumpkin Cheesy Soup Gluten Free Bread

Ingredients:

  • ½ cup of diced pumpkin
  • Gluten free bread strips
  • ½ cup diced white potato
  • ¼ cup of vegan cheese
  • 2 tbsp fresh  basil
  • Low salt vegetable stock
  • Pink salt and black pepper to taste.

Method:

Preheat small frying pan on low heat,  oil and basil, stir, after 2 minutes add  vegetable stock, pumpkin and potato, remove from heat when vegetable softens, blend at high speed  until smooth then return to heat for 5 minutes

Remove from heat, garnish with 1 tbsp basil and cheese and serve with gluten free bread strips.

Mix Beans Ginger Nut Rice

Ingredients:

  • ¼ cup brown or wild rice
  • ¼  cup pre-cooked kidney beans
  • ¼ cup pre-cooked black beans
  • 3 tbsp pine nuts
  • ¼ cup coconut milk
  • ¼ cup fresh ginger
  • 1 tsp fresh basil or parsley
  • Pink salt to taste

Method:

Pre boil water, add pink salt, and rice; cook until texture feels spongy, drain water with a rice strainer and allow to stand.

Large pan on low heat, add ginger, nuts, and coconut milk, after 6 minutes add beans, remove from heat when sauce slightly thickens – serve with rice.

Garnish with basil or parsley

Gluten Free Pasta Vegan Cheese Carrot

Ingredients:

  • 1 cup low salt vegetable stock
  • 1 cup finely diced carrots
  • ½ tbsp salted olive butter
  • ¼ cup fresh coriander
  • 1 cup gluten free pasta
  • ¼ cup grated vegan cheese
  • ¼  cup diced marinated artichokes
  • Vegetable cube to taste

Method:

Medium non-stick pan, low heat, add in carrot and stock, cover with lid, when soft, remove from heat, completely drain away liquid, add ½ fresh coriander and oil free artichokes, stir well, after 5 minutes remove from heat, leave to stand.

Pasta; medium pot, low heat. Boil water, add pasta and cube, remove from heat when soft, drain well and immediately add to above ingredients, toss.

Serve on a white plate, garnish with grated vegan cheese and ½ fresh finely chopped coriander

Mother’s Day Vegan Dessert

Sharon Fruit, Coconut Yogurt Organic Walnuts

Ingredients:

  • ¼ cup finely diced sharon fruit
  • ½ cup of coconut yogurt
  • 3 finely diced red cherries
  • 10 crushed organic walnuts

Method:

Serve in a white heart shape bowel.

Mix together, Serve

Red Yogurt With Red Cherry Hearts

Ingredients:

¼ cup of crushed goji berries

½ cup of coconut yogurt

5 large cherry

Method:

Mix goji and yogurt well.

Cut cherries into two halves and gently carve out two heart shapes then add to yogurt, gently stir.

Serve in a white heart shape bowel.

Warm Chocolate Banana Hearts

Ingredients:

  • ½ cup warm almond milk
  • ¼ cup cocoa powder
  • Honey to taste (optional)
  • 1/4  small banana
  • Fresh vanilla to taste (strength optional)

Method:

Preheat small pan, add milk and cocoa powder.

Cut banana into heart shape and add to warm milk, add vanilla.

Serve in a red transparent glass.

Mix together, Serve

Alison Henry – WAFFL Lifestyle and Holistic Nutritionist