Guest Blogger: Fresh Heather - Lunch
Hi Everyone! Heather here again from ‘Fresh Heather’! I’m taking over the Jurlique blog for the month to inspire you all with some healthy recipes, tips and ideas!
Continuing on from my breakfast post, I have a delicious lunch recipe for you all which is healthy, filling and so easy to make, as well as a couple of my healthy lunchboxes for inspiration. I’ll also be talking a bit about rosemary and lavender; two key ingredients used in the Jurlique Herbal Recovery Range.
FLAVOURFUL GARLIC ZOODLES
You Will Need:
2 large courgettes
1/2 cup cooked spelt
1 spring onion, sliced
a few dried porcini mushrooms, sliced
2 tsp garlic infused olive oil
1-2 tsp soy sauce
1 tbsp each sunflower + pumpkin seeds
1/2 ripe avocado, sliced
fresh mint, basil + dried rosemary to garnish
1. Spiralise the courgette, preferably using a spiraliser; if you don’t have one, julienne them or use a vegetable peeler to create long thin strands. (If spiralising, preserve the inner core left by the spiraliser and cut into slices.
2. First, toast the seeds. Heat up a small non-stick frying pan or wok and, once hot, add the pumpkin and sunflower seeds. Leave on the heat for around 3 minutes, stirring often, until the seeds start to pop. Put in a bowl and place to the side.
3. Place the zoodles, sliced spring onions, porcini mushrooms, spelt, garlic olive oil and soy sauce in a non-stick wok. Stir fry for a couple of minutes until the mushrooms and onions have softened.
4. Serve topped with the toasted seeds, avocado, fresh mint and basil + rosemary if desired.
PACKED LUNCH IDEAS
I love preparing packed lunches rather than buying out; you save money and you know you’re going to get something healthy! Just pack up the night before and keep in the fridge until you’re ready to go!
The one above contains:
Zoodles with sweetcorn, avocado and cherry tomatoes (you could use my flavourful garlic zoodles recipe above in place of this; just make double the day before); raw carrot + courgette chips with a homemade aubergine chutney; mixed vegetable with rosemary; an apple and three dates.
The one above contains:
Mixed salad (with romaine, iceberg, sweetcorn, cherry tomatoes, spring onion, grated carrots, avocado, red pepper and mushrooms); carrot and courgette sticks with homemade hummus; olives and beetroot; a raw fruit + nut bar and an apple with homemade chocolate orange ‘not-ella’ dip.
Two key ingredients in the Jurlique Herbal Recovery range are lavender and rosemary.
Lavender hydrates and calms whilst rosemary enlivens and restores.
I like to use rosemary sprigs:
• With roasted vegetables: just place them in a plastic bag with a drizzle of olive oil, seasoning and your choice of chunky chopped mixed veg. Tie up the bag and shake until all of the vegetables is thoroughly coated. Place in a baking tray and cook at a medium/high heat for around 40 minutes.
• In Barbecues: use rosemary sprigs in place of wooden skewers for vegetables, fish, meat or poultry.
• Infused olive oil: place one or two sprigs in a bottle of olive oil and leave to infuse for at least two weeks.
• In a fruity crumble topping: add a few rosemary leaves to your apple/peach/berry/rhubarb crumble topping before baking for a subtle but fragrant flavour.
Lavender, on the other hand, is great in cakes, icing and biscuits as it adds a subtle aromatic flavour.
Stay tuned for my next post which includes a healthy chocolate recipe!
What is your favourite thing to have for lunch?
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