EAT FOR LIFE Naturopath, Kelly Healey shares recipes that are not only delicious but also nutritious.

Eat for Life

Energise, revitalise and restore! Kick start your journey to better health and wellbeing with these easy to follow recipes from renowned Australian nutritionist and naturopath, Kelly Healey.

MAKES: 6-8 SHOTS + PREPARATION TIME: 10 MINUTES

Ingredients 250 ml (8 ½ fl oz/1 cup) almond milk 8 strawberries 2 tablespoons psyllium husk 1 teaspoon vanilla extract 2 tablespoons pink pitaya powder (Unicorn Superfoods) handful of fresh raspberries

To serve 1 tablespoon rolled oats 12 almonds fresh pomegranate seeds 3 tablespoons Greek yoghurt

Method 1.Add all the ingredients to a blender and blend until smooth. 2.Pour into glasses and top with the rolled oats, almonds, a 2.Pour into glasses and top with the rolled oats, almonds, a dollop or two of Greek yoghurt and a few pomegranate seeds. Enjoy.

Kelly says… Kelly says… This is both very quick to make and full of antioxidants. Adding the psyllium husk (available in most health food stores) accounts for almost a quarter of your recommended daily fibre intake.

Kelly’s nutritional tip… Pomegranates have been shown to lower blood pressure and reduce the risk of heart disease. They are also very high in fibre, which aids weight loss. SERVES: 2 + PREPARATION TIME: 25 MINUTES

Ingredients 300 g (10 ½ oz) green beans, topped and tailed 2 spring onions (scallions), chopped 1 avocado, diced 2 makrut lime leaves, cut into thin strips 2 tablespoons crispy shallots

Poached chicken 1 × 400 ml (13 ½ fl oz) tin coconut milk (reserve 2 tablespoons for dressing) 150 ml (5 fl oz) water 2 makrut lime leaves 1⁄2 chilli, roughly chopped 1 lemongrass stalk 1⁄4 bunch coriander (cilantro) stems 1 knob of ginger, sliced 1 tablespoon fish sauce juice of 1⁄2 lime 2 chicken breasts

Dressing 80 ml (2 ½ fl oz/ 1⁄3 cup) poaching liquid (see method) 1⁄2 teaspoon yellow curry paste 2 tablespoons coconut milk juice of 1⁄2 lime, plus extra if necessary 1 teaspoon fish sauce, plus extra if necessary

Method 1. For the poached chicken, place all the ingredients except For the poached chicken, place all the ingredients except the chicken in a medium saucepan and bring to the boil, then reduce the heat and leave to simmer for 5 minutes. Add the chicken breasts to the pan and continue to simmer gently for 8–12 minutes, or until the chicken is just cooked through. Remove the saucepan from the heat and leave the chicken to cool in the liquid, then roughly shred using a pair of forks. Set aside. 2. To make the dressing, place all ingredients into a glass To make the dressing, place all ingredients into a glass jar and shake well. Taste and adjust to your liking by adding more lime or fish sauce if necessary. 3. Blanch the beans in a saucepan of salted boiling water for 2 minutes, then drain and refresh in ice-cold water. Strain and transfer to a large serving bowl. 4. Add the spring onions, avocado and shredded chicken to the bowl with the green beans. Pour over the dressing, reserving a few teaspoons for garnish, and toss to combine. 5. To serve, pile the salad high on a serving platter, scatter over the lime leaves and crispy shallots and drizzle over the reserved dressing to finish.

Kelly says… Vietnamese cuisine is one of my favourites, and this dish is full of the wonderful flavours of ginger, lime and coconut milk – a delicious and extremely nutritious ingredient. I find poaching chicken like this leaves it creamier and more tender than grilling, while also containing less saturated fat.

SERVES: 4 + PREPARATION TIME: 1 HOUR

Ingredients 4 whole beetroot (beets) (approx. 440 g/16 ½ oz) total weight) olive oil spray 4 figs, sliced 2 pomegranates, seeds only 1⁄4 cup goat’s cheese 1⁄4 cup flat-leaf flat-leaf (Italian) parsley leaves, chopped

Balsamic walnuts 100 g (3 ½ oz/1 cup) walnut halves 2 tablespoons balsamic vinegar 2 tablespoons crispy shallots

Method 1.Preheat the oven to 180°C and line a large baking tray with baking paper. 2.Wearing kitchen gloves (so that you don’t stain your hands), peel the beetroot and cut each into 6–8 wedges. Place on the prepared baking tray, spray with olive oil and cook for 45–60 minutes, or until browned and cooked through. 3.Meanwhile, prepare the balsamic walnuts. Add the walnuts to a roasting tin, pour over the balsamic vinegar and use your hands to mix together well, then roast in the oven for 10 minutes, mixing them around every few minutes or so, until the balsamic has reduced to a sticky glaze. 4.When the beets and nuts are done, remove them from the oven and leave to cool. 5.To serve your salad, lay the beets over the bottom of a large serving bowl and top with the sliced figs. Sprinkle over the walnuts and pomegranate seeds, crumble over the goat’s cheese and scatter over the chopped parsley to finish. Serve. Ingredients 1 teaspoon extra-virgin olive oil 1⁄2 white onion, finely sliced 2 garlic cloves, finely sliced 2 tablespoons tomato paste 60 ml (2 fl oz/ 1⁄4 cup) white wine 1 × 400 g (14 oz) tin chopped tomatoes sea salt and freshly ground black pepper 400 g (14 oz) raw prawns (shrimp), tails on 60 g (2 oz) Greek feta 2 tablespoons chopped flat-leaf (Italian) parsley

Method 1.Preheat the oven to 190°C. 2.Warm the olive oil an ovenproof frying pan set over a medium heat, add the onion and cook, stirring, until translucent, about 3–4 minutes. Add the garlic to the pan and cook, stirring, for a further 2 minutes, then add the tomato paste and cook for another 1 minute. 3.Pour the white wine into the pan and stir to deglaze, then bring to a simmer and cook until reduced by half. Add the chopped tomatoes and simmer for a further 10 minutes, until the sauce is thickened and reduced. Remove the pan from the heat and season to taste with salt and pepper. 4.Arrange the prawns over the tomato sauce mixture evenly and crumble over the feta, then transfer the pan to the preheated oven and cook for 10 minutes, or until the prawns are cooked through. 5.To serve, divide the prawns and sauce among bowls and scatter over the freshly chopped parsley (alternatively, take the pan to the table and serve it from there).

Kelly says… I adore Spanish food and fell in love with this quintessentially Spanish dish in Ibiza. It’s full of delicious flavours and is low in carbohydrates yet is also filling due to the prawn’s high protein content.

Kelly says… A delicious combination of superfoods; this salad is best served at room temperature.

Kelly’s nutritional tip… Beetroot is rich in folate, an energy-giving B-vitamin that is important for healthy red blood cell growth and function. Kelly’s nutritional tip… Consisting of 85 per cent water, rich in calcium and iron, low in fat and containing roughly 15 g (1⁄2 oz) of protein each, prawns are a great source of vitamins and nutrients and an excellent alternative to meat.

Ingredients 200 g (7 oz) ginger, peeled 200 g (7 oz) raw turmeric, peeled 2 lemons 1⁄4 teaspoon ground black pepper

Method 1.Pass the ginger, turmeric and lemons through a juicer into a jug. 2.Stir through the black pepper and pour into shot glasses or small tumblers as needed (any extra will keep for up to 8 days in the fridge).

Kelly says… Turmeric, a natural anti-depressant and mood booster, has been used medicinally in India for thousands of years. Here it’s combined with ginger and lemon to provide a powerful immune-boosting shot that is great taken daily on an empty stomach (or with food if you have a sensitive stomach) in the morning when you feel the first signs of a cold or flu.

Kelly’s nutritional tip… The combination of the black pepper with the turmeric here both enhances turmeric’s health benefits and enables the nutrients within it to be more easily absorbed by the body. Coconut Poached Chicken with Green Beans, Avocado & Spring Onions

Eat for Life is the perfect gift for foodies and anyone wanting the perfect action plan for New Year health resolutions! The irresistible collection of healthy recipes covers every meal in the day including delicious breakfast, snacks on the go, lunch, dinner, and guilt-free treats. Boasting more than 60 vegan, vegetarian and gluten-free options, each recipe is accompanied by stunning photography and features a unique nutritional tip from Kelly.

Inspiring people to make wholesome lifestyle changes, Eat for Life also contains a seven-day meal plan and breaks down Kelly’s five pillars of health: consistency, sleep, exercise, hydration and eating a balanced diet. Readers can learn about key vitamins, their function and food sources, as well as tips for re-organising pantries and a list of Healey’s must-have kitchen items.

RRP: $50 Stockist: kelly-healey-naturopath.myshopify.com @kellyhealeynaturopath