3 exclusive Christmas recipes by Madeleine Shaw
As of one of the UK’s leading nutrition bloggers, Madeleine Shaw is an inspiring advocate of eating whole natural foods to look and feel your best. And as Christmas creeps up and the temptation rises to dive into a bowl of pigs in blankets and trays full of mince pies, she’s keeping Team SB inspired with three of her healthy, hearty and warming winter dishes that make for mouth-watering alternatives. Hand-picked by Madeleine from her new 8-week transformational Glow Guides, out this January, this is an exclusive Sweaty Betty preview of next year’s most anticipated pocket nutrition coaching app.
140ml of calcium fortified rice milk
¼ tsp turmeric
½ tsp cinnamon
1 tsp fresh grated ginger
Pour the milk and spices into a small pot on a medium heat. Warm for 3 minutes, then drink to soothe your soul.
Sprouted Amaranth Porridge with Grilled Banana
1 vanilla pod
400ml almond milk, coconut milk or rice milk
2 tbsp honey, maple syrup or coconut sugar
1 tsp coconut oil
1 tsp cinnamon
2 tbsp cacao nibs
Wash the amaranth in a sieve, then place it in a bowl and cover with water. Leave to soak overnight, or for 24 hours.
In the morning or when you are ready to dig in, drain the water and place the amaranth in a pot.
Cut the vanilla pod in half and scrape the vanilla into the pot, then pour the almond milk and honey on top. Give it a stir and add a small pinch of salt.
Pop the lid on and bring it to a boil, then reduce the heat to let it simmer for 20 minutes. Check that the bottom isn’t sticking and add more milk if needed. Give the mix a stir and cook for a further 5 minutes, then take it off the heat and let it sit with the lid on for 5 minutes.
Place the coconut oil in a pan with the cinnamon and heat until fragrant. Slice the bananas in half and grill them in the pan for 2 minutes each side or until they cook through.
Divide the porridge into two bowls and place the banana halves on top. Finely chop the cacao nibs and sprinkle over the top so they melt into the porridge.
Enjoy while still hot! The perfect holiday breakfast for two!
Lamb and Carrot Stew
400g stewing lamb
1 400g can of chopped tomatoes
2 white onions
500ml chicken or beef stock
2 tbsp avocado oil
1 tbsp cumin
Sea salt & fresh pepper
Peel and roughly chop the onions, then cut the carrots into small chunks.
Heat the avocado oil in a large stewing pot, adding in your cumin and a pinch of salt. Throw the veggies in after a few minutes.
Add the lamb and allow to brown for a minute, then pour in the stock and tomatoes. Add another dash of salt and some ground black pepper. Bring the temperature to a slight simmer and cook for 2 to 2.5 hours.
While the stew cooks, rinse the quinoa and place it in a pot with 350ml water and a pinch of salt. Bring to the boil and let simmer for 12-15 minutes, until all the water is absorbed and the quinoa is cooked.
When the meat is soft and ready, serve with the quinoa and sprinkle with chopped fresh coriander to serve.