Four Warming Recipes For Winter

Four Warming Recipes For Winter


As much as the winter rains are always glorious to receive, this cold and gloomy weather can get a little trying hey?

Here’s four simple and yummy recipes to help you warm up this winter.

  1. Pho Bowl
  2. Maple & Dijon Soup
  3. Vegetable Quinoa Curry
  4. Carrot Cake Oats

Pho Bowl

What you’ll need (serves 4)

  • 1 tbsp grated ginger
  • 2 carrots thinly sliced
  • 2 cups cabbage thinly sliced
  • 2 zucchini spiralised
  • 1 cup bean sprouts
  • 2 chicken breasts thinly sliced
  • 1 litre vegetable broth (or salt reduced stock)
  • 2 cups water
  • 1 cinnamon stick
  • 1/2 tsp chilli powder
  • 2 star anise (optional)
  • 1 lime (to serve)
  • 1 handful min leaves (to serve)

What you’ll do

  • In a large saucepan, combine the broth, water, star anise, cinnamon stick, chilli powder, salt and ginger. Bring to the boil, add the sliced chicken, then reduce heat to a simmer. Simmer for 15 minutes, or until the chicken is cooked through. remove the star anise and cinnamon stick.
  • Place the carrot and cabbage into the saucepan and cook for another 5 minutes or until the carrot is tender. Turn the heat off.
  • Prepare four large bowls to dish up the pho.
  • Divide the spiralised zucchini noodles between the bowls, then add a generous scoop of the broth mixture.
  • To serve, top with the bean sprouts, mint leaves and a squeeze of lime juice.


Maple and Dijon Pumpkin Soup

What you’ll need

  • 1 tbsp coconut oil
  • 1 onion (diced)
  • 1 tsp ground cumin
  • 2 kg pumpkin (skin removed + cut into small chunks)
  • 6 cups vegetable stock
  • 1 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • salt and pepper (to your taste)
  • seeds and/or natural yogurt (to serve)

What you’ll do

  • Heat coconut oil in a large pot, add onion and sauté until it turns glassy
  • Add cumin and stir for 1 minute
  • Toss in pumpkin and stock on high heat to bring to the boil, then reduce heat and simmer for approx. 20 minutes or until pumpkin is soft
  • Take it off the heat and stir in maple syrup and Dijon mustard, then sit to cool for approximately 10 minutes
  • Blend in a food processor, blender or with a stick blender until smooth
  • Return to pot and gentle reheat
  • Serve with fresh toast, a dollop of yogurt, a sprinkle of cumin and some cracked pepper!


Vegetable Quinoa Curry

What You’ll Need (Serves 4)

  • 1 eggplant cut into small cubes
  • 1 carrot diced
  • 1 zucchini diced
  • 1 onion diced
  • 2 cloves garlic crushed
  • 1/2 cup quinoa
  • 1 tbspn curry powder
  • 1 tspn ground turmeric
  • 1 tspn cinnamon
  • 400g can crushed tomatoes
  • 1/2 cup roughly chopped cashews (to serve)
  • 1/2 cup coconut cream (to serve)
  • salt and pepper (to taste)

What You’ll Do

  • Heat the olive oil in a large saucepan and cook the eggplant, carrot, zucchini, onion and garlic for 10-15minutes, or until the vegetables have softened
  • Add the curry powder, turmeric and cinnamon and cook for a further 2 minutes. Add the tomato, quinoa and 3 cups of water and bring to the boil. Season with salt and pepper. Once boiling, reduce the heat and simmer for 20 minutes, or until the quinoa is cooked.
  • Before serving, stir through the coconut cream and cashews.


Carrot Cake Oats

What You’ll Need (Serves 1)

  • 1 carrot, grated
  • 1/3 cup oats
  • 1 medjool date, chopped
  • 1 tablespoon walnuts, chopped
  • 1 cup coconut milk
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

What You’ll Do

  • In a saucepan, add in the carrot, oats, coconut milk, protein powder, nutmeg and 1.5 teaspoons of the cinnamon. Cook for 2 – 3 minutes until the oats have absorbed the liquid.
  • Top with the chopped date and walnuts, and sprinkle with the remaining cinnamon.

Instead of cooking in a saucepan, you can simply place all ingredients in a container, mix well and keep in the fridge overnight for chilled overnight oats, and eat them straight up, or pop them in the microwave for a fast, toasty-warm breakfast.



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