Introducing Healthy Living James

We love finding amazing local foodies, who share the same passion about food as us, and we’re pleased to bring you some incredible recipes from Mr. James Wythe, AKA Healthy Living James.

His recipes shed a new light on healthy eating, showcasing simple, delicious food that just so
happens to be seriously good for you too! We love his recipes and we think you will too. Turn to pages 98-100 for his Peanut Butter & Chickpea Curry,  Creamy Vegan Mushroom & Sage Risotto and Peanut Butter & Miso Roasted Aubergines recipes to try them for yourselves, but before you do, here’s a little word from the man himself:

“After suffering from long-term illness for the past 7 and a half years, my passion for healthy living and eating has been my way of recovering. I am also a fully qualified Health Coach from IIN (Institute of Integrative Nutrition). I started my blog, Healthy Living James, in August 2016 as I wanted to share my journey with others to help inspire and motivate people to live a happier,  healthier life.”

If you would like to benefit from a change in your diet and lifestyle or want to enjoy more delicious recipes like these then check out the 21 day REBOOT programme  www.foodfitbody.co.uk

www.healthylivingjames.co.uk

Find him on Facebook & Instagram: healthylivingjames

 

Peanut Butter & Chickpea Curry  SERVES 4, GF, DF, VG, V, RSF

Ingredients
2 tbsp olive oil
3 garlic cloves, crushed
2 small red onions, diced
2x 400g tinned chickpeas, drained
4 tbsp peanut butter
1 tsp paprika
1/2 tsp cayenne pepper
Pinch chilli flakes
1/2 tsp ground coriander
1 tsp veg stock powder
Can coconut milk
Can chopped tomatoes
2 large handfuls spinach
Jumbo peanuts, unsalted
Salt and pepper

Method

1. Heat a pan on a medium heat with the olive oil and add the crushed garlic, onions and a pinch of salt & pepper. Cook down for a couple minutes
2. Add all the spices, peanut butter, chickpeas, salt and pepper. Stir well and fry together for a couple minutes
3. Add the tinned tomatoes, coconut milk and the veg stock powder and mix well
4. Bring to a boil and then reduce to a low heat for 15 minutes (lid off) making sure to give it a stir ever 5 minutes
5. Stir in the spinach and cook for a further 5 minutes (or to your desire consistency)
6. Meanwhile dry fry a handful of the jumbo peanuts until lightly browned to serve on top

TIP: Serve by topping the curry with jumbo peanuts and some fresh coriander

 

Creamy Vegan Mushroom & Sage Risotto SERVES 4, GF, DF, VG, V, RSF

Ingredients
2 tbsp olive oil
1 red onion, finely chopped
3 garlic cloves, crushed
500g chestnut mushrooms, roughly chopped
140g frozen peas (roughly 1 cup)
2 tbsp dried sage
1 litre veg stock
Coconut fat (use all the thick cream at the top of coconut milk can)
350g risotto rice (I use Arborio)
Pepper

Method

1. Prep the red onion and crushed garlic
2. Heat a pan on a medium heat, add the olive oil, garlic, red onion and a pinch of pepper and fry for a minute or two
3. Meanwhile roughly chop the mushrooms and prepare the stock
4. Add the mushrooms and frozen peas to the pan along with the dried sage and cook down for a couple minutes until the mushrooms have softened
5. Now add the veg stock, coconut fat and rice and stir until combined
6. Bring to a boil and reduce to a simmer placing the lid on the pan for 25 mins making sure to stir every 10 mins

TIP: You could always stir through spinach or even roasted butternut squash cubes if you wanted to add more colour and flavours.

 

Peanut Butter & Miso Roasted Aubergines  Makes 2-4, GF, DF, VG, V, RSF

Ingredients
2 aubergines, sliced in half
2 tsp miso paste (I use brown rice miso)
3 tsp tamari
3 tsp maple syrup
2 tsp peanut butter
2 tsp water
Chopped fresh herbs (optional)
Sesame seeds (optional)

Method

1. Pre-heat your oven to 200C
2. Slice the aubergines in half. I like to char mine in a griddle pan (flesh side only) but this is optional
3. Slice crisscross lines across the flesh, this helps to get the flavour deeper into the aubergine
4. To make the glaze add the miso, tamari, maple syrup, peanut butter and water to a small mixing bowl and whisk until smooth
5. Place the aubergines onto a baking tray and evenly cover with the glaze before placing in the oven for 25 minutes

TIP: James likes to serve mine topped with fresh chopped herbs and sesame seeds

Recipes by James Wythe, www.healthylivingjames.co.uk.