By Hannah Powling
Honestly Healthy In A Hurry is Natasha’s fourth book, and is more than just a normal cookbook – it is a new way of prepping and making healthy meals for those with a busy schedule.
We all know how it is. You get home late after a long shift and need a quick dinner, or you’re out and about for lunch and you turn to fast food – it can be precarious trying to feed ourselves with something healthy when we’re pushed for time. Leave behind the processed and sugar-dense food you turn to because it seems easy, and start to feast on gourmet vegetarian chef Natasha Corrett’s delicious recipes – and trust us, they really are scrumptious.
The book is now available to buy, but if you haven’t had a glimpse at the wonderful recipes within the pages just yet – no fear, we have two recipes right here for you that we thought would make the perfect morning treat. Enjoy!
STRAWBERRY AND BEETROOT PROTEIN SHAKE
“Beetroot is a fantastic ingredient to use in your smoothies and shakes if you are working out a lot. Naturally occurring nitrates ensure that more oxygenated blood is carried to the muscles, which essentially allows for better endurance. Perfect for any runners out there. I work out a lot and a daily protein shake is key to my routine.”
Serves 1
Ingredients:
190g strawberries
2 tbsp vegan protein powder
100g sheeps’ milk or coconut yoghurt
¼ tsp vanilla extract
60g beetroot, peeled and roughly chopped (or grated if you do not have a powerful blender)
2 tbsp cashew butter
handful of ice (optional)
How To:
Put all of the ingredients into a high-speed blender with 125ml water and blitz until velvety smooth. If you want to serve it nice and cold, add the ice for that extra cooling blast.
PUFFED QUINOA AND BUCKWHEAT GRANOLA BITES
“These are so delicious and perfect for a sweet treat. I like to keep them in the fridge or freezer for a rainy day so that I always have something to enjoy if I get a sweet craving.”
Makes 12-15 bites
Ingredients:
140g dates, stones removed
85g coconut oil, at room temperature
1 tbsp date syrup
¼ tsp vanilla extract
20g puffed quinoa
40g whole buckwheat groats
50g shelled pistachios
a generous pinch of Himalayan pink salt
How To:
Put the dates, coconut oil, date syrup and vanilla extract into a blender and blitz until it forms a nice thick paste – the mixture may separate, but don’t worry about this.
Transfer the mixture to a bowl and add the remaining ingredients. Stir until really well combined.
Line a 20 × 30cm baking tray with baking parchment and press the mixture into it so it is about 3cm thick – it will hold its shape, so don’t worry if it doesn’t fill the tray.
Put into the fridge to set for 1–2 hours. Remove from the fridge and cut into little bite-sized cubes. Store in an airtight container for up to 2 weeks, or a month in the freezer.
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