“Start your day with warm water and juice of ½ a lemon squeezed into it. This is naturally alkalising – great to detoxify the liver first thing in the morning. Also, rich in vitamin C.”
Today’s fitness tip from Karl:
Pancakes with Banana, Cinnamon and Flaxseed
- 1 banana, mashed
- 1 egg, beaten
- 1/2 tsp. Lucy Bee Cinnamon Powder
- 1 tsp. milled flaxseed
- 1 tsp. Lucy Bee Coconut Oil
- TO SERVE – all optional and to suit your taste:
- A couple of blackberries
- 1/2 tbsp. flaked almonds
- 1 tbsp. Greek yoghurt or a lactose free alternative
- Agave syrup, preferably organic and raw
- Add the mashed banana, beaten egg, Lucy Bee Cinnamon Powder and flaxseed to a bowl and mix together.
- Heat the Lucy Bee Coconut Oil in a small frying pan.
- Add the pancake mixture and cook until firm then toss and cook the other side.
- Serve with toppings of your choice.
Greek Yogurt with Banana and Berries
“Goji berries contain vitamin C, vitamin B2, vitamin A, iron, selenium and other antioxidants (notably polysaccharides).”
Quinoa and Black Bean Salad with Cucumber
- 250g quinoa
- 1 litre water
- 1 tsp. Lucy Bee Coconut Oil
- 1 red pepper
- 1/4 cucumber
- 380g black beans, drained
- 60ml extra virgin olive oil
- 1 tsp. ground cumin
- 1 garlic clove, crushed
- Juice of half a lemon
- Cherry tomatoes. quartered
- A handful of coriander, chopped
- Add the quinoa, water and Lucy Bee Coconut Oil to a saucepan and cook for 15 minutes until the water is absorbed and the quinoa cooked.
- Whilst that is cooking, drain the black beans and chop up the pepper and cucumber into small pieces.
- In a separate bowl, mix together the olive oil, ground cumin, garlic and lemon for the dressing
- Once the quinoa is cooked, mix in a large bowl with the chopped pepper, cucumber and the black beans.
- Top with cherry tomatoes.
- Drizzle the dressing over the salad and garish with chopped coriander.
Crab Cakes Served with Chilli Sauce
- 450g crabmeat
- 2 tbsp. fresh parsley, chopped
- 40g gluten free breadcrumbs
- 1 egg
- 1 tbsp. good mayonnaise
- 1-2 tsp. Dijon mustard
- 1 tbsp. lemon juice
- 1 tbsp. sweet chilli dipping sauce
- Lucy Bee Himalayan Salt and freshly ground black pepper
- Lucy Bee Coconut Oil, for frying
- Mix the crabmeat, parsley and breadcrumbs together in a large bowl.
- Whisk together the egg, mayonnaise, mustard, lemon juice, chilli sauce and Lucy Bee Himalayan Salt and pepper.
- Fold this into the crabmeat mixture.
- Shape into 12 to 16 patties, put them on a plate, cover and leave to chill for at least an hour.
- Heat the Lucy Bee Coconut Oil in a large frying pan and cook the crab cakes for 2-3 minutes each side.
- Serve with the sweet chilli dipping sauce.
Coconut Fruit Bites
- 50g Lucy Bee Coconut Oil
- 75g dates, chopped
- 75g apricots, chopped
- 50g prunes, chopped
- 50g milled flaxseed
- 50g pumpkin seeds
- Desiccated coconut
- Gently melt Lucy Bee Coconut Oil in a mixing bowl.
- Add the chopped dates, apricots and prunes.
- If you have time, allow to stand for an hour as this allows the fruit to rehydrate a little. If not, just continue.
- Place the pumpkin seeds in a food processor and blitz for about one minute.
- Add the fruit, Lucy Bee Coconut Oil and flaxseeds and blitz until everything is mixed together.
- Take a teaspoon full of mixture and mix in your hands to make a small ball, then roll this in the desiccated coconut.
- Place onto a baking tray then put into the fridge for an hour. Best served from the fridge.
- NOTE: these freeze well and can be eaten straight from the freezer, too.
Dhal with Lucy Bee Coconut Oil and Cinnamon
- 250g split red lentils
- 1 cinnamon stick
- 1 tsp. Lucy Bee Turmeric Powder
- 1 tin of coconut milk
- 2 tbsp. Lucy Bee Coconut Oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 thumb-sized piece of ginger, grated
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 2 tsp. mustard seeds
- A large handful of spinach
- 1 tin of chopped tomatoes
- Pinch of Lucy Bee Himalayan Salt
- Place the lentils in a large saucepan with 1 litre of water, the cinnamon stick and the Lucy Bee Turmeric Powder and bring to the boil, then simmer for about 30 minutes until the lentils are cooked.
- Add the coconut milk and continue to simmer for 10 – 15 minutes until it thickens, then remove from the heat.
- In a separate pan, melt the Lucy Bee Coconut Oil and sauté the onion until soft, before adding the garlic and ginger for a further few minutes.
- Add the cumin, coriander and mustard seeds. Place a lid over and gently sauté until the mustard seeds stop popping.
- Add the spinach and tinned tomatoes, stir well and simmer for a further few minutes, allowing the flavours to blend together.
- Pour this spinach /tomato mixture into the dhal, stir well and season with Lucy Bee Himalayan Salt.
Grilled Chicken Sweet Potato Mash
“…very nourishing for the skin.”
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.