shelleyk | Shelley kamil

Coconut Chicken Noodle Soup – 2 Ways

September 9, 2015 By shelleyk

This warm and nourishing soup works equally well for adults and children alike. That said, there are always (at least in our house) a number of adaptations required to suit tiny pallets. In other words, the entire soup needs to be stripped back in order to have any chance of passing the taste test. To make this soup more appealing for already ‘busy’ evenings, I’ve broken the recipe directions into two parts, dependent upon who you are cooking for. And if you happen to be making this just for you, then be sure to make extra, as it makes fore even better leftovers the following day . . .

Coconut Chicken Noodle Soup
Inspired by Donna Hay
Reworked by Shelley Kamil

Ingredients
(Serves 3 adults or 2 adults & 2 kids)

4 cups organic chicken stock (or chicken soup if you have on hand)
3 chicken breasts
1 thumb size piece of ginger, grated
Vermicelli noodles (the brown rice ones are even better)
2tsp fish sauce
6 kaffir lime leaves
Juice of half a lime
1 cup light coconut milk
1 bunch broccolini, chopped
1 bunch bok choy, washed and chopped
1/4 cup flaked coconut, lightly toasted
Himalayan Pink Sea Salt to taste

Directions
Version 1 -Entertaining kids and adults.

1. In a large saucepan, heat the chicken soup / stock and bring to the boil. Add the chicken fillets, reduce the heat and allow to simmer for around 15 minutes.
2. in a separate pot, cook the noodles in boiling water as per instructions on pack. Once cooked, drain and refresh under cold water, set aside.
3. Once the chicken is cooked through, remove form the pot. Shred the chicken by using two forks to pull it apart. Return to the pot and continue to cook on a gentle simmer. Add the noodles, some sea salt and if you’re game sneak in some broccolini. Then it’s ready to serve for the littles. If you’re eating shortly after, leave the chicken noodle soup on the stove, covered until you’re ready for dinner.
4. Then, for the adults, bring the soup to the boil. Add the ginger, kaffir lime leaves and fish sauce, stir and cook for another minute or two.
5. Reduce to a simmer, add the coconut milk, lime juice, broccolini and bok choy, stir and cook for another 4-5 minutes.
6. Season with sea salt and serve with a sprinkle of toasted flaked coconut xx

Directions
Version 2 – Adults Only (or adventurous kids)

1. In a large saucepan, heat the chicken soup / stock, bring to the boil.
2. In a separate pot, cook the noodles in boiling water as per instructions on pack. Once cooked, drain and rinse under cold water, set aside.
3. To the chicken soup, add the ginger, kaffir lime leaves, fish sauce, lime juice and coconut milk, stir to combine.
4. Add the chicken fillets to the broth. Reduce to simmer and continue to cook for a further 15 minutes.
5. Once the chicken is cooked through, remove from the pot and shred using two forks to pull it apart. Return to the pot along with the noodles, bok choy and broccolini, continue to cook for another 4-5 minutes.
6. To serve, divide between serving bowls, add a squeeze of lime, a sprinkle of sea salt and top with toasted flaked coconut xx

Kale, Goji and Pomegranate Salad with Tahini Dressing

September 1, 2015 By shelleyk

It’s all well and good to suggest a pack-me-up salad and despite the best of intentions, it’s not always so easy. This I totally get. One thing is for sure, the key to healthy eating is all in the prep. Sure, you’ve probably heard it before, it’s plastered all over social media, prep, prep and more prep. But it’s easier said than done. In our ‘busy lives’, or for a positive spin on the word busy, what I like to call our ‘full’ lives (more on that in another post), it takes a little planning and forward thinking, just the same as everything else in our ‘full’ lives. It’s not like you have to have every single ingredient prepped and waiting in tupperewear containers (not so realistic), but a couple of ingredients made in bulk will make all the difference. For this salad, an extra portion of red rice made with dinner the night prior and some grated carrot waiting in the fridge will result in an easily thrown together, last minute, pack-me-up healthy, hearty lunch xx

Kale, Goji and Pomegranate Salad with Tahini Dressing
Recipe by Shelley Kamil

Ingredients
(Serves 2)

2 cups cooked red rice
6-7 kale leaves, torn off the stem and shredded
Juice of half a lemon
1 can organic chick peas
Seeds of half a pomegranate
¼ cup goji berries
1 carrot, grated
1tbs black sesame seeds, lightly toasted
2tbs sunflower seeds, lightly toasted

Dressing
3tsp tahini
1tbs sesame oil
Juice of 1 small lemon
2tbs rice wine vinegar
Pink Himalayan Sea Salt to taste
Sprinkle of cinnamon (optional)

Directions
1. In a large mixing bowl, combine the kale and the juice of half a lemon, massage until the leaves begin to wilt and turn a vibrant shade of green.
2. Add the kale, red rice, chickpeas, carrot and gojis, mix to combine.
3. In a small mixing bowl combine the dressing ingredients, whisk to combine and set aside.
4. Divide the salad mixture between two serving bowls, top with pomegranate seeds, sunflower seeds and black sesame, drizzle with dressing and you’re ready to go xx

Raw Salty Caramel Granola

August 20, 2015 By shelleyk

This has to be one of the most delicious healthy treats / breakfast crumbles I’ve tried in a while. If for no other reason than that, I had to share it. Adapted from the beautiful Loni Jane’s Feel The Lean, I’ve played around with the proportions of oats to dates and added some Himalayan Pink Sea Salt cause I’m a sucker for anything with a salty caramel flavour. And if you haven’t yet heard of Loni Jane, check her out, just one look at her and you’ll be mesmerized / captivated / inspired to never let anything unhealthy touch your lips again 😉 . No really, I do hope you give it a go, it only takes a few minutes to whip up, conquers any sweet cravings and guaranteed, you’ll spend the week trying to resist demolishing it in one hit xx

Raw Salty Caramel Granola
Recipe by Shelley Kamil
Adapted from Feel The Lean by Loni Jane

Ingredients
9-10 Medjool Dates, pitted
1 cup wholegrain rolled oats
1/2 cup shredded coconut
1tbs coconut sugar
1/2 tsp of Pink Himalayan Sea Salt

Directions
1. In a high powered blender, blitz the dates. Scrape the sides of blender and add the remaining ingredients. Blitz once more, for around 1-2 minutes or until it forms your desired consistency. Serves with frozen blueberries, banana and a dash of yoghurt xx

Toasted Walnuts, Caremlized Pumpkin & Quinoa Salad

August 13, 2015 By shelleyk

Nothing complex or revolutionary about this salad, but it is the perfect go to for when you’re out of ideas. I paired this salad back with lamb back straps, drizzled with honey and seasoned with Pink Sea Salt, but it works back with pretty much any choice of protein, the options are endless. That said, quinoa is an excellent source of protein all on its own. A derivative of the rhubarb family, it’s actually a fruit, though traditionally used and cooked as a grain. If this mighty little seed had the power to sustain the Incas, you can be sure it will provide the energy required to sustain our modern day lives. The perfect amount of Omega 3s from those lightly toasted walnuts, together with the good carbs and the good fats equals a salad jam packed with, for lack of beter words, the goods xx

Caramelized Pumpkin and Quinoa Salad
Recipe by Shelley Kamil

Ingredients
(Serves 2)

1/2 butternut pumpkin, sliced
1tbs olive oil
4 generous handfuls of spinach
2cups cooked quinoa
1/2 pomegranate seeded
12-14 walnuts, crushed and lightly toasted
1tbs balsamic vinegar
1tbs olive oil
Pink Himalayan Sea Salt

Directions
1. Pre heat oven to 180 / 200 depending on your oven strength. Neatly arrange sliced pumpkin pieces on a non stick baking tray, coat with 1tbs olive oil and sea salt to taste, gently toss with your hands to coat evenly. Bake for 30 – 40 minutes or until golden and slightly caramelised.
2. In a large serving bowl, combine spinach, quinoa and pomegranates, mix to combine.
3. Top with pumpkin, a sprinkle of walnuts and a drizzle of balsamic and olive oil. Season with sea salt to taste and serve xx

Salted Caramel Cookies

August 3, 2015 By shelleyk

This is what I like to call my fall back recipe. It’s the one I go to when my penchants for dark chocolate has gone on that bit too long. It’a a refreshing change, yet with a unique flavour all of it’s own. Sweet, salty and caramelly it really hits the spot and skips the hips. If you’re not convinced, take it from Gwyneth, we can safely put our faith in pretty much anything she touches. Adapted from her cookbook, It’s All Good, I’ve used a little less maple syrup and it’s still just as satisfying. A recipe that is sure to please xx

Salted Caramel Cookies
Adapted form It’s All Good by Gwyneth Paltrow

Ingredients
1.5 cups gluten free flour
1/2 tsp sea salt
1tsp baking powder
1 cup almond butter
3/4 cup maple syrup
1tsp pure vanilla extract
1/2 tsp Pink Himalayan Sea Salt for sprinkling

Directions
1. Pre heat oven to 190 degrees. Line two baking trays with baking paper.
2. In a large mixing bowl, whisk together flour, sea salt and baking powder.
3. In a small mixing bowl, whisk together almond butter, maple syrup and vanilla. I like to do this in a small non stick pan over a low flame, the ingredients are easier to combine this way. However, ensure the flame is kept very low and be careful not too burn. It should only take a minute or so of stirring to combine thoroughly.
4. Combine the wet and dry ingredients together in the large mixing bowl.
5. Form the dough into cookies by rolling about 1 heaped tablespoon of mixture into round balls. Then, wetting your finger tips press down on each cookie. Repeat using a slightly wet fork to create a nice pattern. Keeping a bowl of warm water on hand makes for an easier, less sticky job.
6. Bake until fragrant and slightly firm, approx 10-15 min xx

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