Lucy’s Guide to Feeling Good, Day 1

Fresh Lemons

Day 1

“On waking start your day with a glass of hot water and juice of 1/2 a lemon squeezed into it. This is naturally alkalising – great to detoxify the liver first thing in the morning. Also, rich in vitamin C.”

See all 10 Days Here.

Fitness Tip

Check out our fitness tip from the Lucy Bee trainer, Karl:

Porridge Oats with Maca and Homemade Almond Milk

Porridge and Maca

Ingredients

  • 120g gluten free oats
  • 250ml almond milk – see our recipe to make your own
  • 1 tsp. Lucy Bee Maca Powder
  • 1 tbsp. honey
  • 1 tbsp. milled flaxseeds
  • 1 tbsp. Lucy Bee Coconut Oil
  • Handful of blueberries to serve
  • Almond flakes to serve
  • Pumpkin seeds to serve

Method

  1. Add the oats, almond milk and Lucy Bee Coconut Oil to a pan and cook gently for 5 minutes or until the oats are cooked.
  2. Stir in the Lucy Bee Maca, flaxseeds and honey.
  3. Top with blueberries, almond flakes and pumpkin seeds.

Green Smoothie with Avocado and Kale

Green Smoothie time

Ingredients

  • 1 handful of kale
  • 250ml coconut water
  • 1 tsp. honey
  • 1tsp. Lucy Bee Coconut Oil
  • 1 tbsp. chia seeds
  • 1/2 avocado

Method

  1. Place all ingredients into a blender and blend until smooth.

Lucy Loves

Each day we’ll share some of our favourite tips with you or things that we like. Today is Teapigs Peppermint Tea. This is great for digestion and eases bloating.

Tea pigs

Courgetti Curry Lucy Bee Style

Courgetti Curry

Ingredients

  • 150g brown rice
  • 300ml water
  • 2 tsp. Lucy Bee Coconut Oil
  • 1 red pepper, sliced
  • 4 small courgettes
  • 100g cashew nuts plus a few extra to garnish
  • Lemon juice
  • 300ml coconut milk
  • 20g coriander, chopped
  • 1 garlic clove, chopped
  • 1tsp. ground cumin
  • ½ chilli, chopped

Method

  1. Cook the rice as per instructions and add 1 teaspoon of Lucy Bee Coconut Oil to the water to be absorbed by the rice. When cooked, leave to cool.
  2. Sauté the red pepper in 1 teaspoon of Lucy Bee and set aside.
  3. Using a spiriliser, make your courgetti.
  4. Add the cashews, lemon juice, coconut milk, coriander, garlic, cumin and chilli to a blender and blend to a sauce consistency.
  5. In a large bowl, add the rice, courgetti and pour over the sauce. Mix together gently and serve. Garnish with a few chopped cashews and coriander.

or alternatively:

 

LunchBox Salmon

Ingredients

  • Salmon fillet – size to your choice
  • sweet chilli dipping sauce

Method

  1. Preheat the oven to 180 C, 350 F, gas mark 3.
  2. Place the salmon fillet in an ovenproof dish, pour over sweet chilli sauce and bake for 18 – 20 minutes.
  3. Serve with a salad or green of your choice.

Orange and Beetroot Brownies

Orange & Beetroot Brownies

Ingredients

  • 200g 70% Lindt chocolate (this is lactose free) OR 75g Lucy Bee Cacao Powder for sugar free option
  • 75g dried apricots
  • 75g medjool dates
  • 100g Lucy Bee Coconut Oil, melted
  • 150g cooked sweet potato
  • 300g cooked beetroot
  • Zest from 3 large oranges
  • 100g ground almonds
  • 100g gluten free self raising flour

Method

  1. Pre heat the oven to 180C, 350F, gas mark 4.
  2. Line a 24 x 33 cm tin.
  3. To cook the sweet potatoes, I like to bake them in their skins then leave them to cool and the skin easily peels away in your hands (I even freeze them like this and add to soups or use in this recipe).
  4. To cook the beetroot, wash off any dirt, place in a saucepan with a lid and cover half-way up the pan with water. Bring to the boil then turn down so water is simmering. Cover and cook for about an hour – it depends on how big the beetroots are. Alternatively peel the beetroots and cut into cubes, then mix with melted Lucy Bee and roast in the oven for about 40 minutes.
  5. Melt the chocolate in a mixing dish, or if using Lucy Bee Cacao powder, add to the ingredients in the next step..
  6. In a food processor add the melted Lucy Bee Coconut Oil, apricots, dates, chopped beetroots, cooked sweet potato, orange zest and blitz until a puree mixture.
  7. Add the ground almonds, flour and puree, to the melted chocolate mixture.
  8. Place the mixture in the tin, spread evenly and place in the oven for 20 – 25 minutes – check by sticking a knife in the middle of the brownie it should come out clean.

Stuffed Mushrooms with Aubergine

Stuffed Mushroom and Aubergine

Ingredients

  • 4 large flat mushrooms
  • 1 aubergine, diced
  • 2 cloves garlic, chopped
  • 1/2 red onion, chopped
  • Handful of chopped chives
  • Fresh chilli chopped (I only used a little ie 2 rings)
  • 1 tsp. Lucy Bee Coconut Oil
  • 1 tsp. cumin
  • 1 tbsp. pine nuts
  • Goat’s or feta cheese, if required, to top the mushrooms. Omit if wanting lactose free or vegan

Method

  1. Pre heat the oven to 180C, 350F, gas mark 4.
  2. On a low heat, melt the Lucy Bee Coconut Oil in a large frying pan.
  3. Fry the aubergine, garlic, onion, chives and chilli until the aubergine is soft. This may take about 15 minutes.
  4. Add the cumin and pine nuts and fry for 2-3 minutes.
  5. Cut the stalks out of the mushrooms and place the aubergine mixture into them.
  6. If using, top with the cheese then bake for 12 minutes.

Monkfish with Sherry

Monkfish with Sherry

Ingredients

  • 1 tbsp. Lucy Bee Coconut Oil
  • 8 garlic cloves, peeled and thinly sliced
  • A pinch of Lucy Bee Himalayan Salt and ground black pepper
  • 250 -300g monkfish fillets, sinew removed and cut into chunks
  • 150ml good dry sherry
  • 2 bay leaves
  • Pinch of saffron strands infused in 4 tbsp. boiling water
  • 75g raisins, soaked in warm water
  • 75g pine nuts lightly roasted

Method

  1. In a large saucepan heat Lucy Bee Coconut Oil and gently sauté the garlic until golden, then remove.
  2. Lightly season the monkfish and add this to the oil, cooking both sides until golden.
  3. Add the garlic to the monkfish in the saucepan along with the sherry, bay leaves, saffron and water and drained raisins.
  4. Simmer for a few minutes, then turn down the heat and let the monkfish cook for about 10 minutes and the liquid reduces.
  5. Before serving add pine nuts.

Beauty Tip

“Lucy Bee is great for nourishing and hydrating your skin and cuticles.” 

See all 10 Days Here.

Hope you enjoy!

 

About Lucy Bee Limited

Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.

Members of the Lucy Bee team are not medically trained and can only offer their best advice. Any information provided by us is not intended to diagnose, treat, cure or prevent disease.

Please note you should always refer your health queries to a qualified medical practitioner.