Working Girl Wellness

If you are suffering from stress related stomach issues or anxiety, chances are you want something soothing and comforting to eat and something that won’t be triggering to your symptoms.

Try these quick, easy and belly soothing recipes – perfect for simple snacks and suppers and office lunches:

Stewed Apples with Cinnamon

Ingredients

2 apples, peeled, cored and sliced

2 cups of filtered water

3 tablespoons honey

1 tablespoon of grated fresh ginger

¼ teaspoon of ground cardamom

¼ teaspoon of ground cinnamon

To make

Put all ingredients in a medium saucepan. Bring the mixer to a boil over a high heat.

Reduce the heat to medium-low, cover, and simmer for 5 minutes.

With a ladle, transfer about a third of the contents including the liquid, to a blender or a food processor. Blend or process until pureed. Stir the puree back into the pan. Serve warm.

Coconut Oatmeal with Bananas and Almonds

Ingredients

¼ cup of sliced soaked peeled almonds

4 cups of coconut milk

1 cup rolled oats

tablespoon raisins

banana peeled and sliced

2 tablespoons of honey

To make

Place the cup of oatmeal into a medium saucepan. Add the 4 cups of coconut milk.

Slowly and stirring over a medium heat bring to the boil.

Add the raisins.

Reduce the heat and simmer, stirring occasionally until the mixture reaches a smooth creamy consistency, 7 to 9 minutes.

Stir in the banana and sliced almonds.

Serve in a bowl with honey.

Sweet Potato and Butternut Squash with Parsley and Thyme

Ingredients

2 tablespoons of extra virgin olive oil.

1 inch piece leek finely chopped

1 large sweet potato peeled and cut into ¼ inch wedges

1 cup raw peeled seeded and coarsely chopped butternut squash

3 tablespoons of finely chopped parsley

3 tablespoons chopped fresh thyme leaves

2 tablespoons of lemon juice

½ cup of filtered water or vegetable stock

2 to 3 tablespoons of coconut milk

Salt to taste

Freshly ground black pepper

To Make

Heat the oil in a saucepan over medium heat. Add the leek and sauté for 3 minutes.

Add the sweet potato and squash. Sauté stirring frequently for 2 minutes.

Add the parsley, thyme, lemon juice and water/stock. Bring the liquid to the boil then reduce the heat to low, cover and simmer until the vegetables are tender, 8 – 10 minutes.

Stir in the coconut milk and season to taste with herb salt and pepper. Cook until thoroughly heated through, 2 to 3 minutes more. Serve immediately.

Roasted Tuscan vegetables

Ingredients

1 red pepper bell pepper, stemmed, seeded, and cut into bite-size chunks

1 whole butternut squash, halved, peeled, seeded and cut into bite-size cubes

2 zucchini, cut diagonally into bite-size chunks

2 parsnips, peeled and cut into bite-size chunks

2 tablespoons chopped fresh basil

¼ quarter cup extra-virgin olive oil

2 tablespoons ground fennel seeds

Juice of 1 lime

Salt to taste

Freshly ground black pepper

To make

Preheat the oven to 350°F.

In a deep baking dish spread the bell pepper, squash, zucchini and parsnips.

Sprinkle with the olive oil, fennel seeds, basil, lime juice, salt and black pepper to taste. Toss well.

Bake until the vegetables are soft and beginning to carmelize 45 to 55 minutes.

Yellow Split Mung Beans

Ingredients

1 ½ cups mung dahl (split hulled yellow mung beans)

4 – 5 cups of filtered water

1 cinnamon stick

4 bay leaves

2 teaspoons of extra virgin olive oil

2 tablespoons of mustard seeds

1 tablespoon of grated fresh ginger

1 tablespoon of curry powder

2 to 3 teaspoons of organic plain yoghurt

2 tablespoons of finely chopped fresh cilantro

1 tablespoon of lemon juice

2 tablespoons of honey

Salt to taste

Freshly ground black pepper

To make

Put the mung dhal and water in a saucepan with the cinnamon sticks and bay leaves.

Bring to boil over a high heat, then reduce the heat and simmer until tender about 25 minutes.

Add more water if the dhal gets too thick.

In a small sauté pan heat the oil over low heat.

Add the mustard seeds and when the seeds pop after a few minutes, stir in the ginger and curry powder.

Sauté, stirring, for 2 minutes, cook 1 minute more, and remove from the heat.

Stir the mustard seed mixture into the dhal.

Stir in the yoghurt, cilantro and lemon juice.

Season to taste with salt and pepper.

Remove the bay leaves and cinnamon stick before serving.

Baked Bananas with Raisins, Almonds and Honey

Ingredients

4 to 6 ripe bananas peeled and sliced in half lengthwise

¼ cup organic coconut milk

2 to 3 tablespoons of honey

½ teaspoon ground cinnamon

½ cup of raisins

½ cup silvered almonds

1 tablespoon coconut oil

To make

Pre-heat the oven to 350°F.

Arrange the bananas neatly in a baking dish large in a single layer.

Mix the honey, cinnamon, coconut milk and coconut oil

Pour the mixture over the bananas.

Scatter the raisins, almonds on top.

Bake for 20 to 25 minutes, or until the bananas are soft. With a spatula, carefully transfer the banana halves to individual serving plates or bowls. Spoon the sauce from the baking dish over each portion.

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