We have teamed up with Get the Gloss and given them an exclusive insight into The Bodhimaya Method, our science based rejuvenation and health optimisation plan for life.
Below are some recipes that you can use as part of the continuous phase of the Bodhimaya Method.
We recommend this as a weekend treat when you want to stay healthy, but have a treat.
Makes 10 servings
6 cups gluten-free rolled oats
1 1/2 cups shredded coconut (large flakes)
2 cups mixed nuts and seeds – almonds, brazil nuts, cashews
1 orange rind, finely chopped
Wet mix – 1 cup coconut oil
Wet mix – 1/2 cup honey
Wet mix – 1 tsp vanilla extract
Wet mix – 1 tsp Orange Blossom water
Pre heat oven to 175 degrees C or 325 degrees F
- Mix dry ingredients – oats, nuts and seeds, raisins, orange rind together in large bowl.
- Save the coconut chips and put aside for use later.
- Add ingredients together and mix well ensuring everything is coated.
- Spread onto tray 1 cm thick and bake in oven.
- Check after 20 mins , stirring, checking every 10 minutes to stir until it is all golden brown
- Add the coconut chips for the last 5 minutes to lightly toast.
Great for the gut, skin, hair, nails and just about everything else. This will turn into your 'can't live without' health and beauty diet staple.
1 organic chicken or 3 - 4lbs chicken parts with bones
1 onion, coarsely chopped
3 carrots, chopped
2 celery sticks, chopped
3 garlic cloves
2 tbsp apple cider vinegar
2 tbsp coconut oil
Sea salt and black peppercorns
Handful of herbs - choice of parsley, rosemary or sage
- Place the chicken in a large stockpot and add enough water to cover the chicken.
- Add the rest of the ingredients to the pot
- Bring to the boil then lower the heat to a gentle simmer. Boil for the pot for 6 - 8 hours.
- Remove the chicken and place on a platter to cool. Once the chicken has cooled remove all meat from the carcass (This can be used for a chicken salad).
- The stock can be strained at this stage or the vegetables can be put through a high-speed blender and added back to the pot.
- For a richer stock, add the carcass and continue to cook for a further 4 - 5 hours.
- This stock will keep in the fridge for 3 - 4 days or can be frozen for up to 1 month.
Grain-Free GLUTEN-FREE Bread
1 1/2 cups of ground almonds
3/4 cup of arrowroot
1/4 cup of ground flaxseeds
1/2 tsp salt
½ teaspoon of bicarb of soda
1 tsp of honey
1/2 tsp of cider vinegar
2 tbsp. sesame seeds and some extra for topping
1/4 cup of sunflower seeds
- Pre heat oven to 175 degrees C 350 or degrees F
- Line one tin with baking paper
- Mix the arrowroot, almond flour, ground flax seeds, salt, baking soda and the seeds
- In a large bowl beat eggs with a hand mixer until very thick and frothy (about 4-5 minutes)
- Stir honey and vinegar into the eggs, then fold dry ingredients into egg mixture until well mixed
- Pour batter into prepared tin, bake for 30 minutes. Check to see if it is baked with a knife. If you put the knife into the middle of the bread it will come up clear if it's ready
- Let cool for 10/15 minutes before removing from the tin.
Pumpkin & Sunflower Seeds With Grain-Free Bread
8 teaspoons of pumpkin seeds
8 teaspoons of sesame seeds
Salt and pepper to taste and a pinch of chilli flakes
A drizzle of olive oil
- Take a frying pan and place seeds in with the salt pepper and the chilli flakes. Place on a
hob and lightly toast for a few minutes until they begin popping or splitting.
- Toast the Bread
- Peel half the avocado and create a mash and use it as butter on the toast.
- Pour the seeds onto the toast on the plate.
Spicy Thai Quinoa and vegetable Salad with sesame and pumpkin seeds
100 grams of Quinoa
Small handful of pumpkin seeds
1 quarter of a small cabbage
3 tablespoons of olive oil
2 teaspoons of tamari sauce or coconut aminos
1/2 teaspoon of thai fish sauce
1 Thai chilli
Half a lime squeezed
Pinch of pepper and salt
- Cook the quinoa in gently in double the volume of salted simmering water for 10-15 minutes until tender, drain and allow to cool.
- Grate the carrot and the cabbage
- Toast the pumpkinseeds in a pan until they pop or make a noise
- Mix the olive oil, lime juice, tamari sauce or coconut aminos, chilli, salt and pepper in a blender and mix.
- Mix the cooled quinoa, carrot and cabbage
- Serve on baby gem lettuce
- Pour over the dressing to your taste.
- Sprinkle on the seeds
Egg ANd Shaved Cauliflower Salad
For the dressing
1 fresh lemon juiced
1⁄4 cup honey
2 tbsp smoked paprika
2 tbsp fresh orange juice
2 tbsp olive oil
Salt to taste
For the Salad
4 Soft Boiled Eggs (2 each)
100g Fresh baby rocket
¼ cup Goji Berries
1⁄2 cup pistachios, toasted
3 stalks celery, thinly sliced
1⁄2 head cauliflower trimmed and thinly shaved using a mandolin
- Whisk lemon juice, honey, smoked paprika, orange juice, oil and salt in a large bowl
- Add remaining ingredients and toss to combine
- Transfer the salad to a serving platter, garnish with more smoked paprika and add the eggs
Courgette and Sweet Potato spiralised pasta with vegan basil pesto
1 large sweet potato
3 large courgettes
60g pine nuts
1 large pack basil
1 garlic clove, more if you love garlic
2 tbsp nutritional yeast
1 teaspoon of fresh lemon juice
Olive oil to mix
Salt and pepper
500g asparagus tips
2 jars of sun dried tomatoes in oil
2 jars artichoke hearts
- Toast the pine nuts gently until fragrant. Add the cooled nuts to the nutritional yeast, olive oil, basil and lemon juice and mix in a food processor or blender until a paste.
- Spiralise the courgettes and sweet potato keep in a bowl of ice cold water.
- Lightly steam the asparagus tips for 4-5 minutes, refresh in cold water and then chop into bite sized pieces and set aside
- Chop the artichoke hearts and sun dried tomatoes into small bite sized chunks
- Add the courgettes and sweet potato in separate boiling 2 saucepans of salted water. Blanch for maximum 90 seconds. Drain REALLY WELL.
- Add all the ingredients into a pan with the pesto and gently heat
Serve straight away with parley or basil garnish.
Salmon with Courgette Ribbons and Mushrooms
1 lime and the grated zest
1 tbsp coconut aminos or tamari
2 spring onions
1 fresh chilli seeded and finely chopped
1 inch fresh root ginger, peeled and grated
1 lemon grass stalk finely chopped
4 salmon fillets
3 tbsp olive oil
Salt and pepper
Coriander to garnish
- Put the grated lime rind in a jug and pour in the lime juice. Add the coconut aminos or
tamari, spring onions, chilli, ginger and lemon grass. Season with pepper and stir well.
- Place salmon in shallow non-metallic dish and pour lime mix over. Cover and refrigerate for 30 mins.
- Brush griddle pan with coconut oil. Remove the fish from the marinade, gently pat dry, and add to the griddle pan. Cook for 6 mins turning once.
- Heat the remaining marinade in pan
- Serve on bed of stir-fried courgette ribbons (made in a spiraliser) and mushrooms
- Pour over 1 tbsp of marinade and garnish with coriander
Grain-Free & Dairy-Free Lasagne
1 spring onion blended
For the marinara sauce
2 large ripe tomatos
1 cup of olive oil stored sundried tomatoes
1 red bell pepper
4 tbsp extra virgin olive oil
2 tbsp fresh basil
2 clove garlic
¼ tsp of salt
For the cheese sauce
1 cup cashews
2 tbsp Nutritional Yeast
1 garlic clove
Salt and Pepper
Juice of 1 lemon
- Add ingredients for the cheese sauce into food processor, turn on and slowly add water until you have a nice creamy consistency. Put to one side.
- Place the entire marinara ingredients in the food processor and process until smooth. You have the option to cook this on the hob on a gentle simmer for 10 minutes or leave it raw.
- Thinly slice the courgette lengthways into wide slices
- Line the lasagne dish with baking paper and layer courgettes with marinara, then add a layer of courgette and then layer the cheese sauce and top with crumbed nuts
- Bake at 200 degrees C for 30 minutes or store in the fridge until ready to serve if you would prefer it raw
Avocado chocolate mousse with mint and hazelnuts
This is a healthier treat option for the weekend and not for everyday
Serves 3-4 small portions
1/2 cup of pitted medjool dates
1/4 cup maple syrup
1 teaspoon vanilla extract (optional)
3/4 cup unsweetened cocoa powder
1/2 cup water
Handful of hazelnuts
A few mint leaves
- Soak the dates in boiling water for 15 minutes. Drain and pour off all of the excess water
- Place the dates, maple syrup, and vanilla in a food processor fitted with the S blade and process until smooth.
- Add the avocado and cocoa powder to the blender and process until creamy.
- Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
- Add the water and process briefly.
- Store in a sealed container. It will keep for two days in the
refrigerator or two weeks in the freezer.
- Serve chilled or at room temperature with sprinkled toasted hazelnuts and fine cut fresh mint