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Shelley kamil

Certified Pilates Instructor, Barre Instructor & Health Coach

The Mindless Munch Plus a Cinnamon & Turmeric Latte

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If you’ve ever found yourself standing in your kitchen, munching on a few rice crackers, only to discover you’ve demolished the entire pack, the article I wrote for Your Zen Life will surely resonate. I coined the phrase ‘The Mindless Munch’ to best describe that feeling many of us know all too well. For my ‘5 Tips To Turn The Mindless Munch Mindful’ plus a  Cinnamon & Turmeric Latte which promises to tame the most stubborn cravings, please follow the link over to Your Zen Life xx

Cinnamon & Turmeric Latte
Recipe by Shelley Kamil

soothing_cinnamon_turmeric_latte_shelleykrecipes

Sesame & Pickled Ginger Sushi Bowl

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Sesame & Ginger Sushi BowlThe beauty of this bowl is it’s ease and simplicity. It’s the perfect answer to Sushi cravings when you can’t quite make it to your local Japanese. All you need is a few key condiments, Nori, Sushi Vinegar, sesame seeds and pickled ginger, which I might add, are all super handy ingredients to have on hand. Pickled ginger adds incredible flavour, Nori is a excellent source of sea minerals, (being from the ocean there’s no risk of mineral depleted soil), and for all the dairy free lovers out there, kale and sesame seeds are a great source of easily absorbed calcium. Pack it up for lunch on the run or enjoy a home made sushi fix in the comfort of your own living room xx

Sesame & Pickled Ginger Sushi Bowl
Recipe By Shelley Kamil

Ingredients
(Serves 2)

6 kale leaves, torn off the stem
2tsp sesame oil
1/2 cup pickled ginger, plus 2tbs pickling liquid
1 small block firm tofu (approximately 200g), cubed
1tsp coconut oil
1-2tbs Tamari
2tsp Worcestershire Sauce
1 Lebanese cucumber, diced
2 sheets organic Nori, shredded
2 carrots, grated
1.5 cups cooked short grain brown rice
2tbs Sushi Vinegar (available at Asian Food Stores)
1tbs black sesame seeds
1/2 avocado, diced
Dressing Ingredients
2tbs Tamari
1tsp Sesame Oil
2tbs Pickling Liquid

Directions

1. In a medium sized mixing bowl, massage the kale leaves with 2tsp sesame oil, once the leaves have wilted, use as your base and divide between two serving bowls.

2. Over medium heat, heat 1tsp Coconut Oil in a medium sized nonstick skillet . Add the cubed tofu and cook for 4-5 minutes, turning occasionally. Once slightly golden, splash with Worcestershire Sauce & Tamari. Pan fry for another minute or two, turning once or twice. Remove from the heat.

2. Meanwhile, in a medium sized mixing bowl, add the grated carrots with 1tbs Sushi Vinegar, mix to combine. Divide between two serving bowls in neat rows, sprinkle with sesame seeds. Wipe mixing bowl clean, add the brown rice with 1tbs Sushi Vinegar, mix to combine, divide between serving bowls and sprinkle with black sesame.

4. In a small mixing bowl, whisk together the dressing ingredients. To assemble the bowls, add the remaining ingredients in neat rows, diced avocado, shredded Nori, cucumber, pickled ginger and cooked tofu. Add a splash of dressing and enjoy xx

 

Salad of Roast Pumpkin, Spiced Chickpeas, Parsley & Mandarines

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Salad of Roast Pumpkin and Mandarine_ShelleyKRecipes

I decided to post this salad for two reasons. One, for the very same reason that I hesitated to share it. It is so simple and easy to whip up. It’s simplicity stands on the premise that the roast pumpkin is leftover from the night prior. There by only requiring a few minutes in a hot oven the following day to bring it back to life. These chilly winter days I find warming salads much more fulfilling, and from an Ayurvedic stand point, it’s heaven on your digestive system. Ancient wisdom teaches us to eat according to the seasons, and regardless of what you believe, warming salads make sense in the colder months.

The second reason I shared this recipe was to remind myself of the precious moments that lead up to, and inspired this salad. Watching my dad and youngest daughter pick parsley and lemons from our back yard on an icy cold day was a memory I wanted etched into my mind for always. As the saying goes, it’s the little things. So, throw some spiced chickpeas and leftover pumpkin in the oven and you shall have the loveliest, most simple warming winter salad for lunch xx

Pumpkin_MandarineSalad_Inspo_ShelleyKRecipes

Salad of Roast Pumpkin, Spiced Chickpeas, Parsley & Mandarines
Recipe by Shelley Kamil

Ingredients
Serves 2

Leftover roast pumpkin
1 can chickpeas, rinsed and drained
1/2 tsp cinnamon
1/2 tsp cumin
Sea Salt to taste
2 spring onions, finely sliced
2 Generous handful parsley, roughly chopped
2 Generous handfuls spinach
1/2 avocado, finely sliced
Juice of 1 lemon
2 mandarines, peeled

Directions
1. Pre heat the oven to 180. Line a baking tray with baking paper, spread the chickpeas out evenly on the tray. Sprinkle the chickpeas with sea salt and spices, shake the tray and transfer to the oven for 8-10 minutes. On a separate baking tray lined with baking paper, add the leftover pumpkin and roast for approx 10 minutes or until the pumpkin caramelized just slightly. Remove from the oven.
2. To assemble the salad, on a serving plate, begin with the spinach leaves, then add the pumpkin and chickpeas, sprinkle with parsley, spring onions and pieces of mandarine plus sliced avocado a good drizzle of lemon juice xx

 

Back To Basics – Nourishing Chocolate Crackles

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Nourishing Chocolate Crackles ShelleyKRecipes

Once upon a time, kids parties meant a few honey joys, chocolate crackles and maybe some jelly filled orange skins, if you were lucky. From what I’m told, things were simple back then. In an age where visual social mediums are saturated with images of kids party decor, towering sugar coated cupcakes and rainbow layer cakes, it’s no wonder even the most unaffected parents are feeling the pinch. And in an adult world where the words, ‘I Quit Sugar’ have become common place, how come so many kids parties look like a candy store just exploded? A juxtaposition of sorts, which begs the question, how do we strip things back, take the pressure off and simplify? And if we fail to do this, do we risk losing the essence of what kids parties are all about?

In an effort to keep this year striped back to basics, I decided to try my hand with some old school favourites, none other than chocolate crackles. To make a healthier, more wholesome version, I used coconut sugar and raw honey to sweeten, organic brown rice bubbles as the base and coconut oil to hold it all together. Keeping it clean need not mean going without, complete with sprinkles and edible glitter, these delicious little treats resulted in some pretty satisfied little chocolate covered faces.  With only a handful of ingredients, not only are they easy to pull together, but there’s something to be said about being able sit back at your own kid’s party, rest assured that the food being served is actually nourishing their little souls.

Nourishing Chocolate Crackles

Ingredients
(Makes approximately 12)
3.5 cups brown rice bubbles
4tbs coconut oil
1/4 cup raw cocoa
4tbs raw honey
2tbs coconut sugar
Sprinkles
Edible Glitter

Directions
1. Lay out 12 cupcake liners on a plate ready to go. In a large pot over low heat, heat the coconut oil, just as it’s melting add the cocoa, coconut sugar and honey. Gently stir mixture until the coconut has melted and blended to form a smooth paste. Remove from the heat, careful not to burn.
2. Add the brown rice bubble as mix together gently but rapidly. Fill paper cups immediately and then allow to cool. Transfer to the fridge and store in an air tight container.

 

 

 

The Easiest Cleansing Soup

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Soup_Easiest Cleansing_Soup_ShelleyKRecipes
My mother once told me you can throw anything into a soup, ‘don’t worry about what the recipe says’, she assured me. It was good advice. And yet, I am constantly inspired by recipes for soups and their promise to cleanse, detoxify or alkalise. And on these icy winter days, it’s not so easy to fill your plate with a mountain of fresh greens, or to demolish an ice cold green juice or smoothie. Just as our minds doubt the validity of icy cold foods on freezing cold days, so too do our bodies. And whether you believe in ancient Ayurvedic wisdom, modern nutrition or common sense, warming, soul soothing, nourishing soups work wonders on our digestive systems. As they say in Ayurvedic Medicine, warming foods are an excellent way to help light up our digestive fire, known as Agni. So, I share with you my recipe for this cleansing, sweet, no stock needed soup. Not in the hope that you follow it word for word, but that it inspires you to nourish your body (and those of your loved ones) from the inside out xx

The Easiest Cleansing Soup
Recipe by Shelley Kamil

Ingredients
1tbs extra virgin olive oil
1 yellow onion, finely diced
1 red capsicum, finely diced
5 large carrots, finely diced
3 zucchinis, finely diced
1 generous handful green beans, finely diced
1 piece fresh turmeric, grated
Pink Sea Salt to taste
Boiling water
To Serve
Parsley, roughly torn
Spring onions, finely sliced
Tuscan Kale, torn off the stem and shredded

Directions
1. In a large saucepan heat 1tbs olive oil over medium heat. Add the onions and saute for 2-3 minutes or until lightly translucent. Add the red pepper and turmeric and stir to combine, saute for another 2-3 minutes, stirring occasionally. Add the carrots and zucchini and stir to combine. continue to saute for 4-5 minutes or until all the vegetables have softened slightly.
2. Cover with boiling water so that the vegetables are only just immersed. Reduce to a simmer, season generously with sea salt and continue to cook for 20-30 minutes or until all the vegetables have softened. I like to leave the lid on but with a slight opening. Stir occasionally and add a little extra boiling water if needed.
3. In the last few minutes add the beans and continue to cook until al dente. Just prior to serving, add the tuscan cabbage, cover fully and allow the leaves to wilt, 1-2 minutes. To serve, sprinkle with spring onions, parsley and a good pinch of sea salt.

Makes one huge pot.

 

Inspiration by ShelleyKamil.com