Nourishing You

Live a nourished life with mindfulness, self-love and recipes that make you feel great from the bestselling author of the real food pledge & real food everyday, Caralee Fontenele returns with nourishing you, a collection of more than 100 simple and delicious recipes inspired by her love of real food, flavour and feeling vibrant each day.

MEX TACO SOUP

This is a delicious, filling and nutritious dinner. Not only is it full of flavour, but it’s also a quick meal to cook when you are low on time but still want something comforting and healthy.

INGREDIENTS - SERVES 4 - Prep 10 mins - Cooking time 30 mins

• 1 onion, diced

• 2 garlic cloves, crushed

• 500g beef mince

• 1 teaspoon salt

• 1 teaspoon cumin

• ½ teaspoon turmeric

• ½ teaspoon thyme

• 1 teaspoon dried chilli (optional)

• 2 capsicums, diced

• 2 carrots, diced

• 5 ripe tomatoes, diced

• 1 x 420g can black beans

• 2 cups of water

• 1 tablespoon olive oil

• Fresh coriander to serve

METHOD

Heat the olive oil in a large saucepan over medium heat and sauté the onion and garlic. Add the mince and brown for 5 minutes. Add the salt, cumin, turmeric, thyme and chilli and stir until combined.

Once the mince is brown, add all of the diced vegetables and black beans. Add the water and allow to simmer for 25 minutes. Add more salt and chilli to your taste.

Serve with fresh coriander.

MANGO & PRAWN BOWL WITH CHILLI MANGO SAUCE

This bowl is so summery! Perfect for the weekend, or if you just want to feel like it is the weekend during the work week.

INGREDIENTS - SERVES 2 - Prep 15 mins

• 2 cups kale, chopped

• ½ cup red cabbage

• ½ mango, diced

• 1 Lebanese cucumber, diced

• 100g prawns, cooked & peeled

• ½ avocado, diced

• ¼ cup edamame beans

CHILLI MANGO SAUCE

• ½ mango

• ½ red chilli, roughly chopped

• 1 tablespoon vinegar

• 1 tablespoon olive oil

• ¼ cup water

• Salt & pepper to taste

METHOD

In two serving bowls, evenly divide the chopped kale. Place on the base, then evenly top up each bowl with cabbage, mango, cucumber, prawns, avocado and edamame beans. To make the dressing, place all the ingredients into a blender and whizz until smooth. Drizzle the dressing on top of the main ingredients.

AVOCADO BOATS WITH TUNA SALAD

INGREDIENTS - SERVES 4 - Prep 10 mins

• 2 ripe avocados

• 185g can tuna chunks, drained

• 3 tablespoons corn kernels

• ½ small red onion, finely diced

• ¼ cup cucumber, finely diced

• 1 tablespoon whole egg mayonnaise

• Juice of half a lemon

• Salt & pepper

• 1 spring onion, thinly sliced

METHOD

Cut the avocados in half lengthwise and remove the seed. Scoop out a little bit of avocado from each half to make the centre hole larger and place the scooped out avocado in a mixing bowl.

In the mixing bowl, add the drained tuna, corn kernels, diced red onion, diced cucumber, mayonnaise, lemon juice, salt and pepper.

Mix the tuna salad together until combined and then evenly distribute the salad between the 4 avocado halves. Sprinkle the top with sliced spring onion.

BRAZILIAN SEAFOOD STEW – MOQUECA

INGREDIENTS - SERVES 4 - Prep 10 mins - Cooking time 30 mins

• 2 garlic cloves, grated

• 1 teaspoon fresh ginger, grated

• 1 onion, sliced

• 4 fresh tomatoes, diced

• 1 x 440g can tomatoes

• 400ml coconut milk

• 2 white fish fillets

• 300g seafood mix

• 4 king prawns, green

• Juice of 1 lime

• 2 sprigs coriander

• 1 tablespoon olive oil

• Salt & pepper to taste

METHOD

Heat a large pan or wok over medium heat. Add the olive oil, garlic, ginger and sliced onion and sauté for 3 minutes. Add the diced tomatoes, sauté for a further 3 minutes and add the can of tomatoes.

Simmer for a few more minutes then add the coconut milk and lime juice. Combine and simmer for 5 minutes, stirring to prevent it from sticking to the bottom.

Add the seafood to the simmering sauce and allow to poach for 12 minutes. Add the coriander at the end and serve in large bowls.