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Inflammation Busting Recipes – A Peek at the Types of Recipes in the July Reset Week!

Inflammation plays a role in every dis-ease picture…  it can also be an early sign that the body is trying to show you that there is a problem.

Resetting your diet or opting for a short detox or cleanse can really help to bring some balance…  I have listed a couple of inflammation busting recipes, that give you a taste of what to expect if you wanted to join me for my July Program, which you can learn more about here 

Inflammation Busting Roasted Red Pepper & Prawn Bisque

1 large or 2 medium red bell peppers
1 tbsp olive oil
1 tsp minced garlic
Salt/pepper (1/4 tsp & to taste)
1 shallot or 3/4 c sliced/chopped
6–8 oz peeled prawns
1 tbsp water
400ml coconut milk
2 cups chicken broth r vegetable broth
2 tbsp tapioca or potato starch to thicken
1/2 tsp cayenne
1/4 tsp ground mustard
1 tsp red pepper flakes (use less if you don’t want as spicy)
Pinch of ground ginger
Fresh Cilantro and extra spicy pepper (like jalapeno) to garnish

Roasted Red Pepper & Prawn Bisque


Preheat oven to 230C / Gas 7.
Place red bell pepper(s) on baking sheet.
Roast peppers at 230 C / Gas 7, for 10 minutes rotating to each side, about 15-20 minutes total
Grill for the last 2-3 minutes. Remove from oven. Cool. Remove skin from peppers and slice off the stem.

In the Soup Pan:
1 tbsp oil plus your garlic & shallot.
Saute on medium until fragrant. Add in the prawns and water.
Cook on medium until orawns are pink and no longer translucent. Should not take more than 6-8 minutes if prawns are medium size. (for quick option you can use precooked/frozen prawns & add it thawed at end of cooking bisque).
Add in your salt/pepper. Stir all together.
Remove prawns, place in bowl or plate.
Next add in the coconut milk, broth, seasonings, and starch to the pot. Lightly simmer and mix all together for about 5 minutes. (reduce the amount of red pepper flakes and cayenne for less spicy)
Place liquid and roasted red pepper in high speed blender or use an immersion hand blender.*
Blend until creamy.
Add the soup back to stock pot. Bring to light boil. Reduce 10-20 minutes.
Add shrimp back in last and keep warm until ready to serve.
Serve and garnish with fresh coriander and extra peppers if desired i.e. jalapenos.
Season each bowl with more salt/pepper and red chili flakes to taste.

Notes:  Vegan option just replace the prawns with tofu or tempeh, or leave out.

Green Cherry Smoothie

At the timing of writing this – it is cherry season here!!  Fresh, juicy amazingly vibrant bursts of flavour!  I love cherries – high is antioxidants, rich in polyphenols…. enjoy while you can and if it is out of season, frozen cherries are a great option!

Ingredients – Serves 1

300ml of plant milk (I used hazelnut, but any others will be fine)
1 tsp spirulina
1 tsp lucuma powder
1 tsp maca powder
4-6 small young kale leaves
1 frozen banana, small
10-12 cherries fresh or frozen, pitted
1 tbsp. goji berries
1 small piece of ginger, 1 cm

Extra toppings – Cacao nibs and Bee pollen

Green Cherry Smoothie


Add all ingredients into a high speed blender and whizz until smooth.

Drink immediately! Enjoy

If you would like to join me for an Online 7 Day Reset – Guided with Live calls, recipes and so much more information, Click here for more information 

Green Cherry Smoothie