A dish only takes 30 minutes to make & is loved by everyone I cook it for. It freezes really well if you make extra & then defrost it for 12 hours before reheating it on the hob for 10 minutes.
With roughly 100%* of vitamin C and manganese, and 60% B-6 this dish really helps with dizziness. With 40% magnesium, some turmeric, 10% B-12 & 30% vitamin B-2 it will aid your memory, but also these levels of nutrients will also aid insomnia, emotional issues and a bit of fatigue.
*Recommended Daily Allowance
Serves 4
Ingredients
300 g x sweet potatoes, cubed
400 g tin x chopped tomatoes
400 g tin x chickpeas (pre-cooked)
1/2 tsp x chilli flakes
2 tbsp x curry paste* (buy pre-made or make your own with recipe below)
100 g x spinach (frozen or fresh)
6 x tacos
Topping either:
2 tbsp x plain yoghurt
50 g x mature cheddar, grated
Instructions
1. Heat oven to 180C. Meanwhile, over medium heat, boil sweet potatoes for 10-12 minutes & drain.
2. In a saucepan over medium heat add curry paste, tomatoes, chickpeas & chilli flakes together & cook for 5 minutes.
3. Add drained sweet potatoes to saucepan with tomato mix.
4. Add spinach & let it wilt (approx. 3 minutes).
5. While spinach wilts (or melts if frozen), place tacos in the hot oven & cook for 3 minutes.
6. Serve as separate components for each person to stuff tacos with filling & add preferred topping.
*Curry paste can be made by grinding or blending the following together:
1 x garlic clove
1 tsp x curry powder
1 x bay leaf
1/2 tsp x fennel seeds
1 tsp x coriander (ground or seeds)
1 tsp x cumin (ground or seeds)
1/2 tsp x turmeric
1 tbsp x tomato puree
1 tbsp x ghee
You can keep the curry paste in a fridge for up to a week.
This is a hearty filling meal for those who enjoy a more meaty dish. It works better with a thinner pasta like spaghetti. It takes about 15 minutes to make.
Kale and lemon juice give this dish over 200%* vitamin C and 45% manganese from kale and barlotti beans and 25% B-6 from the kale, sausage and lemon juice. Kale also has 11% magnesium and 6% B-2. The barlotti beans also contain 25% B-1 that improves memory and concentration, and 90% folate which supports B-12 function in reducing emotional issues. This recipe is great for co-ordination & dizziness issues. It will also go part way to aid your emotional stability, light sensitivity, insomnia, memory and fatigue.
*Recommended Daily Allowance (RDA)
Serves 2
Ingredients
2 nests (120 g) x spaghetti (or other pasta you like, I had penne handy)
200 g x Pork sausages with herbs
1 tbsp x olive oil
100 ml x dry white wine
1 clove x garlic, crushed
2 tsp x butter
50 g x curly kale, chopped
200 g x barlotti beans, rinsed
1 tsp x lemon juice
25 g x parmesan, finely grated
Instructions
1. Bring a large pan salted water to the boil & add pasta. Cook for 4 mins or until tender.
2. Grill sausages until browned, then slice into chunks.
3. In deep frying pan over medium-low heat add wine, garlic, butter & kale. Cover & simmer for 5 mins until kale is tender. Remove from heat.
4. Add beans & lemon juice to frying pan. Then add chunks of sausage to the frying pan.
5. Transfer pasta from water to frying pan & add 4 tablespoons of cooking water to frying pan to create sauce.
Serve with extra parmesan!
It's really important to feed your brain well in the mornings so it has a good chance to get you through the day, making this recipe is a winner! I like to accompany this with steamed asparagus too. Allow 30 minutes to make this so that you're not rushed.
If you find it easier to cook at night then pre-prepare the cakes & leave them in a fridge overnight. Then you only need 10 minutes to cook them in the morning!
Loads of vitamin C in this dish thanks to sweet potatoes, red peppers, chill and coriander, plus the salmon packs it's B-complex and vitamin D high. There is a nice touch (18%*) of magnesium from all the ingredients. This dish will help with insomnia, emotional issues, fatigue, memory & confusion, alongside dizziness, migraines & light sensitivity - basically a winner!
Serves 4
Ingredients
2 x large sweet potatoes, peeled & chopped into large chunks
1/2 x red pepper, deseeded, pith removed & chopped
200 g x sliced smoked salmon or flaked smoked salmon
1 x small red chilli, deseeded, pith removed & minced
1 x spring onion, finely chopped
2-3 tbsp chopped coriander [optional]
1 tsp x salt freshly ground black pepper
2 tbsp x oil (canola is best)
1 x egg yolk
4 x eggs, out of shells in cups
1 tbsp x white wine vinegar
Salt & pepper
Instructions
1. Boil sweet potatoes in lightly salted water until tender. Drain and allow to cool.
2. Mash sweet potatoes coarsely. Mix in red pepper, salmon, chilli, spring onions, coriander & egg yolk. Season to taste.
3. Divide mixture into small balls and flatten each slightly to form thick disks. Heat oil in large heavy frypan.
4. Fry cakes over medium heat for 8 - 10 minutes on each side, until golden and crisp.
5. Meanwhile, heat water and 1 tbsp white wine vinegar in large saucepan until boiling. Then pour in eggs, keeping them separate, & cook for 3-4 minutes or until whites are opaque.
6. Serve eggs on top of the cakes. Season to taste.
