Tag Archives: energy

Hormone Balancing Sesame Tuna Salad

During a stressful time where i am a moody little wotsit; tired, teary and lethargic I wanted to use ingredients which would help to bring me balance – cheer me up, keep my skin and hair healthy, calm me down and taste delicious. Balanced hormones keep weight down, keep us happy, ensure our skin and hair are clear, healthy and strong. Hormone inbalance can disrupt sleep, deplete energy and reduce the strength of our immune system so you can see its important to look after our hormones all the time!

This tuna salad did just that. Just cooking and putting it together cheered me up – its a very colourful salad. According to some research, Omega-3 rich foods such as tuna can have a positive effect on mental health reducing depression. Cooking the sesame tuna in coconut oil rather than another oil also helps to balance hormones – good for the skin, easy to digest, quick source of energy and protects against bad bacteria. The avocado is also great – its high potassium, vitamins B and E and folic acid are also essential im maintaining hormonal balance. Dark green veggies are powerful sources of antioxidents – here i use kale and broccoli. I could use up a whole blog post on how fabulous kale is so i’ll go into detail another time – suffice to say its amazing! The brightly coloured veggies including radish, mango and carrot are great sources of vitamin C too.  

Serves 2

Tuna

2 Tuna Steaks
1 Garlic Clove – finely sliced
2 Red Chillis – finely sliced
2cm Ginger – peeled and sliced into matchsticks
1tbsp Sesame Oil
2tbsp Coconut Oil
Handful Fresh Coriander – chopped
20g Cashew Nuts
3tbsp Sesame Seeds (I used black and white)
2 Spring Onions – sliced

Salad
200g Kale – I massaged this is a little cold water to soften the leaves slightly
1 Mango – chopped into chunks
8 Radishes – sliced
½ head broccoli – chopped into florets and cooked to al dente to retain crunch
1 avocado – diced
Handful of Coriander – chopped
1 nest of Whole-wheat Rice Noodles – to cook, place in boiling water for 3 minutes

Dressing
1 Chilli – diced
2tbsp Soy Sauce
1tbsp Lime juice
1tbsp Maple Syrup
3tbsp Sesame Oil
1tsp AllSpice

This is the straight forward part! Marinate the tuna in the chilli, ginger, garlic and sesame oil – place in the fridge for at least an hour. Make the dressing my mixing all ingredients together and seasoning to taste. Bring al the salad ingredients together making sure everything is mixed together and pour the dressing on the top. Leave in the fridge to infuse – not for too long though as you don’t want everything to go soggy – I would say 20 minutes whilst you prep and cook the tuna is fine. Meanwhile, toast the cashews in a dry pan for a few minutes, let them brown slightly and start to smell toasty! Leave to one side. Once the tuna is marinated remove from the marinade (I poured the marinade into the salad for extra taste and so as not to waste as those lovely flavours). Mix the sesame seeds together in a bowl and place the tuna steaks into the seeds to cover on all sides. Heat the coconut oil in a frying pan and fry the sesame coated tuna for 3 minutes on each side. This should ensure the steaks are cooked medium and the sesame seeds are nice and toasted.

To bring together, place the dressed salad on the base of the bowl and top with the tuna steak. Scatter the cashews, remaining coriander and spring onions on top. I defy anyone not to enjoy this salad – its fabulously nutritious, tasty, light and pretty!

Mexican Pork Stuffed Aubergine

It was a frugal evening at home tonight making the most of leftover pork mince from the Mee Krob aswell as making sure we were eating plenty of veggies after a big few days holidaying in Mallorca (lots of bread, wine, tapas, paella and crisps – my holiday staple!). I decided on Mexican as we haven’t had it in a while and its a good variation to all the asian and spanish flavours i’ve been eating recently. I took inspiration from a Rick Stein idea of Middle Eastern lamb stuffed aubergine and made it Mexican….with Pork!

Onto the health part – aubergine helps to remove toxins from the body providing a good balance of blood sugar and water levels. Aubergines have digestive benefits and are good for the heart. This recipe also has a fair bit of chilli im it. I used fresh green chilli, dried morito chilli and chipotle chilli paste. All varieties of chilli, including dried contain the oil capsaicin which provides both the strong, spicy flavour as well as antioxident and anti-inflammatory effects. These, in turn, give chilli the powers of lowering cholesterol, balancing blood sugar and supressing appetite which are all good for detoxification. Whilst pork mince isnt the healthiest meat to use, pork generally is a good source of vitamin B and had useful amounts of zinc and iron which are good for energy release. I used extra lean mince to further reduce fat content.

The dish is spicy and smokey to taste, balanced by the creaminess of the feta and sweetness of the tomatoes. It is light, carb free and gluten free.

Serves 2
1 Aubergine
200g Minced Pork
1 tin chopped tomatoes
1 clove garlic – finely chopped
1 red onion – diced
1/2 Yellow Pepper – diced
1/2 Green Chilli – finely chopped
1tsp Chipotle Chilli Paste
1 dried Morito Chilli – finely chopped
1/2 tsp Cayenne Pepper
Feta Cheese – to taste

Start by halving the aubergine lenghthways and scoring the flesh. Lay skin-side down on a baking tray and roast in a 200deg oven for 30 minutes.
Whilst this is cooking, heat some olive oil in a pan and start to fry the onion, as it softens, add the pork and cook. Once the pork is cooked add in the pepper, garlic, cayenne pepper and chopped red and green chilli. Mix well and combine the chopped tomatoes and chipotle chilli paste. Once the aubergine is softened, gently scoop out the flesh (be careful to leave the skin in tact on the baking tray) and mix in with the pork mixture.
Place the mixture back into the aubergine skin, scatter with feta cheese (as much or as little as you like!) and pop back in the oven to heat through for 10 minutes.
Serve with extra veggies or brown rice if you fancy a carb kick!