Bowls are the new plates

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Every now and again, a food trend comes along from nowhere and takes us by storm.

This year is no different, but it isn’t a super food or celebrity chef, it’s the mere kitchen bowl.

From breakfast and lunch through to dinner with a snack along the way, if you are going to eat, then do it from a bowl.

We aren’t talking nuggets and chips being tipped into a cereal bowl and squirted with extra ketchup, but more about blending grains, veggies and proteins to balance portion control and goodness.

Bowl meals are fast, unfussy and full of fantastic flavours. They can be prepared the night before and be eaten while working or enjoyed at home, tucked up on the sofa with no trays and balancing needed.

We have put together our favourite combinations, so you can have a try.

Don’t be afraid; all you need to do is mix the ingredients together and then decide which bowl you are going to enjoy them from.

Cucumber, cherry tomato, rye bread and halloumi
1 handful of ripe cherry tomatoes, washed and halved
40g of halloumi, cut into slices and stir fried
Cucumber, chopped into chunks
1 slice of rye bread, toasted and cut into strips
1 tablespoon of toasted sesame seeds
A drizzle of olive oil
Fresh basil to decorate
Salt and pepper to season

Courgette, bean and mackerel
1 courgette, shaved
1 handful of olives (black or green), pitted and halved
4 tablespoons of kidney beans, washed and drained
1 smoked mackerel fillet, skin off and shredded
A drizzle of olive oil
Fresh parsley to top

Tuna, bean and rice
1 red onion, finely chopped
½ can of tuna
1 red pepper, seeded and diced
1 small can of sweetcorn
4 tablespoons of red kidney beans, washed and drained
300g cooked brown rice with added quinoa
50g kale, washed and chopped
Lime wedges and natural yogurt, to serve

Salmon and broccoli
½ head broccoli, cooked and cut into florets
100g fresh salmon fillet, skinned, deboned and pan-fried
½ cup of peas, cooked and cooled
2 eggs, hard-boiled and chopped
1 tablespoons of mayo

Grilled chicken and red pepper
1 chicken breast, cooked
1 red pepper, deseeded and cut into strips
1 cup of organic baby spinach, steamed
1 cup feta cheese, crumbled
1 tablespoon of roasted sunflower and sesame seeds
1 tablespoon of olive oil
A squeeze of fresh lemon juice

Sweet and green smoothie bowl
75 ml organic apple juice
1 banana, peeled and sliced
2 Juice of ½ a lime
1 large handful spinach
1/2 avocado, peeled and stoned
100g pineapple chunks
Granola, blueberries and raspberries to serve

To make this sweet bowl, put the banana, lime juice, spinach, avocado and pineapple in a blender and whizz until smooth. Pour into a bowl and then add the granola and blueberries and enjoy.

Each suggestion on this list makes one bowl and ingredients can be varied to suit tastes.

Got a bowl meal you love? Let us know about it so we can give it a try.

Team Pure Beauty

Three ways with turkey

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The crackers have been pulled, the hats have been worn, the fizz has been drunk and the wrapping paper is in the recycling box.

What’s left of Christmas is a lot of memories, a few sore heads, some great photos and of course, turkey.

Rather than throwing your bird out with the bottles and soggy sprouts, we have put together three easy to cook, delicious recipes that will have you realising that turkey isn’t just for Christmas after all!

First of all, on Christmas day don’t let the meat sit around all day uncovered, put it in the fridge once cool and eat within two days of cooking. We would suggest putting wrapped meat on the middle shelf away from raw meat and fish. You can freeze meat and if you do so wrap it carefully, ideally in a sealed container, and date it.

Once you are feeling hungry again and are ready to cook, turkey burgers are a good place to start. You will need to mince your turkey for this recipe, but we promise that the effort is so worth it. For around ten burgers, you will need:

• 1.5kg minced turkey
• 30g breadcrumbs, we like fresh ones
• 1 medium onion, finely diced
• 2 organic egg whites, lightly beaten
• A small handful of fresh parsley, chopped
• 1 clove garlic, peeled and crushed
• Salt and pepper to season

To serve

• Burger buns
• Sliced beef tomatoes
• Cheese
• Ketchup and relish

Mince the turkey then place into a large bow. Mix the mix with the breadcrumbs, onion, egg whites and parsley and season with the garlic, salt and pepper. Form the dough into round patties then either grill or cook over a medium in a frying pan. Once well cooked, put into buns, garnish and enjoy.

A winter winner is a casserole and turkey is perfect for this one pot wonder.

You will need:

• Your leftover turkey, chopped and diced
• A selection of root vegetables, copped and diced
• 1 large onion
• 2 tablespoons of olive oil
• 1 tablespoon of mixed herbs
• 2 tablespoons of strong plain flour
• 500 ml of stock – vegetable or chicken
• A splash of Worcestershire sauce
• Dumplings – frozen, pre-made are pretty good

Fry the onion until they softens in a deep pan, then stir in the herbs, flour, Worcestershire sauce and stock. Boil the veg and then add these and the turkey and stir well so all the flour is dispersed. Cover the pot and gently simmer for around 30 minutes until the turkey is piping hot. Enjoy with sweet potatoes or jackets and a glass of white wine.

Turkey curry tastes great and can be welcome addition to any Boxing Day buffet or New Year celebration if you froze your meat.

You will need

• 1 tablespoon of olive oil
• 1 large, red onion
• 1 green pepper, diced and deseeded
• 2 tablespoons of curry paste – choose the strength that is right for you and your guests
• 2 large cloves of garlic, peeled and crushed
• 1 400g can of chopped tomatoes
• 150ml of water
• Leftover turkey, chopped
• Cooked, new potatoes, peeled and diced
• I packet of coriander, we like fresh
• Rice, naan bread and mango chutney to serve

With your ingredients prepared, heat the oil in a pan over a high heat. Cook the onion and pepper until starting they are softening and turning light brown. Slowly stir in the curry paste and garlic and cook for another five minutes. Add the chopped tomatoes and the water, bring to the boil and allow to bubble for ten minutes. Next turn the heat down, stir in the turkey and potatoes and cook for another five minutes adding more seasoning as needed.

Scatter with coriander, serve and make sure you have a glass of water ready.

Of course, you could just put the meat between two thick slices of bread, add mayo and enjoy in front of a good film and the fire.

Team Pure Beauty

How to avoid the afternoon slump

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Far from being an urban myth, the 3pm slump is alive and kicking and something many people experience everyday.

You leave the house full of energy, get through your to do list by lunch but come mid-afternoon lethargy kicks in and you start to count the hours until bedtime.

The ‘afternoon slump’ has tradiontally been connected with big meals, as often seen in the TV hit, the Royale Family, but you can’t just blame food. Bad habits, lack of sleep, too little exercise and the wrong diet can all add to that feeling of mid-afternoon tiredness.

Whilst there isn’t a magic wand to kick the blues out of the way, there are easy lifestyle changes you can make to keep afternoon fatigue away and put the spring back in your step.

What you eat for breakfast will have an impact on how you feel for the rest of the day. A pastry and cappuccino from the station might be quick and easy, but it won’t do you, or your wallet, any favours in the long run. Toast with peanut butter, a vitamin packed smoothie or a wholemeal muffin with a scrambled egg and avocado will give you the fuel you need for the day ahead.

At lunchtime, enjoy a balanced meal and get up and go for a walk and get some fresh air. Both are often lost due to busy schedules but they can make the world of difference. Healthy lunch choices include brown rice, whole-grain bread or a baked sweet potato with lean proteins such as turkey breast, fish, chicken, tofu or cottage cheese. These filling combinations will top up your energy levels and stop your blood sugar dropping.

Sweet snacks packed with sugar are often used as a pick me up, but this is where people go wrong. Yes, have them as a treat from time to time, but they will actually contribute to a dip in blood sugar levels and leave you feeling sluggish. Stay away from vending machines and fizzy drinks and opt for a handful of unsalted nuts, carrot sticks with hummus, plain popcorn or rice cakes and almond butter.

Caffeine is another well used energy booster, but again, the initial buzz can lead to headaches and poor sleep. You don’t have to avoid tea and coffee altogether but aim to limit your caffeine consumption to no more than 400 milligrams a day; a regular cup of coffee contains 90 to 120mg. Not only can this help prevent afternoon dips but can also help you feel calmer and aid better sleep.

If you want to ensure optimum brain and body power, drinking at least eight glasses of water a day will help keep you hydrated and awake. Keep a bottle of mineral water with you when you are out and about and add lemon and cucumber to iced water at home to liven up the taste and add a little extra zing.

We all tend to be creatures of habit but making small, active changes to your routine can keep you feel more alert. Cycle to work, go to a dance class at lunchtime, take the stairs rather than the lift and walk across the office to talk to colleagues rather than sending an email.

If you work in at a desk, it is really important to pay attention to your posture and how you are sitting. Sitting up straight, having your computer screen at the right level, placing your feet flat on the floor and taking small breaks to walk and stretch, can all make difference to how you feel and how tired you are. Give it a go, we bet it makes a difference.

Keep a diary of the changes you make and how you feel and we are sure that in a week or two, you will be feeling happier and more energised all day long.

Team Pure Beauty

National Vegetarian Week

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Did you know 16th – 22nd May is National Vegetarian Week 2016?

Whilst we often hear the word ‘vegetarian’ being used, what does it really mean?

Well, a true vegetarian is someone who doesn’t eat meat, poultry, game, fish or shellfish and instead eat a diet based on grains, pulses, nuts, seeds, vegetables and fruits.

Some people follow a ‘semi-vegetarian’ diet, which is primarily plant-based diet but includes dairy, eggs and fish on occasion, or in small quantities.

There are various reasons why people choose to be a vegetarian from animal rights and environmental concerns to religious beliefs and health issues.

Vegetarian diets tend to be naturally lower in saturated fat and cholesterol, and higher in plant nutrients than most meat-based diets and include:

• At least five portions of fruit and vegetables every day, more if possible.
• Wholegrain bread, rice and pasta, organic options are always preferable.
• Beans, pulses and other proteins.
• Dairy alternative products such as almond soya and rice milks.
• Unsaturated oils and spreads.
• At least eight glasses of water a day.

By understanding what makes up a healthy, balanced vegetarian diet, it is possible for your to get all the nutrients the body needs without adding in supplements.

Vegetarians can be low in iron, which isn’t great as this can cause anaemia and a weak nervous system. To get enough iron you need to eat a variety of:

• beans, lentils and peas
• nuts
• dried fruits such as apricots and raisins
• dark-green vegetables, such as broccoli, kale and spring greens
• whole grains, such as brown rice and brown bread
• cereals fortified with iron

Vitamin B-12 is also needed to produce red blood cells and prevent anaemia but is almost exclusively found in fish, meat, poultry, eggs, milk, and milk products. Fortified breakfast cereals are a readily available source of vitamin B12 and this is where taking supplements might be considered a good idea.

Omega-3 fatty acids are vital for heart health, but are mainly found in eggs and fish so add vegetable oils, chia seeds, ground flax seeds, and walnuts into your diet mix mix.

Getting started can be daunting but we have some tips to help you:

• Each week cut the number of meat meals you eat so you slowly move over to being a vegetarian. You might find before long you don’t miss meat and it is an easy switch.
• Add greens, such as spinach, kale and Swiss chard into your diet by adding into soups, salads, stir-fries and smoothies.
• Try your favourite recipes without meat. Make a vegetarian chilli by swapping the mince for extra kidney beans. Make fajitas using tofu rather than chicken and go for pasta with a thick organic tomato sauce packed with peppers rather than beef.
• Scan the Internet and library for vegetarian cookbooks and recipes.
• Check out ethnic restaurants and look in your supermarket for new ideas on what to cook and eat.

Regardless of whether you choose to be vegetarian, it’s always good to eat a variety of foods so why not cut out meat this National Vegetarian Week and see how you get on?