Immunity-Boosting Food
for Your Strongest Self

Healthy, wholesome food to keep you strong

Morning Muesli

Pour all the dry ingredients into a big mixing bowl and stir until thoroughly combined.
To serve, spoon into a bowl, pour over your choice of milk or yoghurt and top with a selection of fresh fruit.
Sprinkle a couple of cacao nibs, some dessicated coconut or a drizzle of local honey on top if a little extra sweetness is preferred.

Fill a large pot with salted water and bring to a boil. Pour in the pasta and cook for a few minutes until al dente. Drain, shake to separate and set aside.
In a small sealable bowl or jar, mix together the balsamic vinegar, lemon juice, dried oregano and olive oil. Shake or whisk together until smooth dressing forms.
Combine the pasta, the vegetables, the cheese and the dressing and toss the salad until all the ingredients are distributed evenly. Salt and pepper to taste.
Chill until ready to serve, and garnish with fresh leafy herbs, like oregano or basil.

Pour the olive oil into a large heavy-bottomed saucepan and bring to a low heat. Tip in the onion and cook until soft.
Add the garlic and cook for one minute more, stirring to ensure it doesn’t burn.
Pour in the vegetable stock, followed by the chopped potato. Leave to simmer for about 10 minutes. Test for doneness by forking a piece of potato: if it’s still firm, cook for a little longer.
Add the broccoli, peas and kale to the pot and cook for 2-3 minutes.
Add the spinach, one handful at a time. Remove pot from the heat as soon as the spinach has wilted and reduced in size – we don’t want to risk overcooking.
When it has cooled slightly, blitz with a handheld blender until you reach the consistency you like.
Spoon into a deep bowl, and top with yoghurt, some toasted almonds and a little refreshing parsley or zesty mint.

Make the marinade by mixing the miso, honey, sake and soy sauce in a bowl, stirring well to ensure a smooth consistency.
Coat the salmon in the marinade and set aside for 10 minutes. Pre-heat the oven to 180°C / gas mark 4.
In the meantime, put the rice into a medium saucepan with a secure lid. Cover with water, bring to a boil and then reduce to a simmer.
Place the salmon fillets in a shallow dish and cook in the oven, uncovered, for 10-12 minutes. It’s ready when the marinade has coloured slightly and the fish flakes easily with a fork.
After 20 minutes, remove rice saucepan from heat and cover with a secure lid for a further five to eight minutes until all the water is absorbed.
Fluff with a fork before serving on a plate with the miso salmon, some green vegetables and a sprinkle of freshly-chopped coriander, sesame seeds or spring onion
Season to taste.