Health is wealth, right? Continue to make good choices in 2023 by eating healthy and nutritious meals. Bonus? You don’t have to skimp on flavour! Try these delicious AND healthy recipes! 

Green superfood smoothie

Serves 1
Cooking time 10 minutes 

Ingredients
½ banana, frozen
1 cup baby spinach
¼ cup diced avocado
½ cup steeped green tea
Handful ice, optional
1–2 tbsp raw honey, plus extra for drizzling
1 tbsp flax seeds, plus extra for serving

Method
1. Freeze the banana overnight.
2. Blend frozen banana with the rest of the ingredients until smooth.
3. Pour into a jar and serve topped with extra flax seeds and a drizzle of honey.

Fruity granola tartlets

Makes 4
Cooking time 25 minutes 

Ingredients
1 cup oats
⅓ cup almonds, finely chopped
1 tbsp sunflower seeds, finely chopped
½ tsp cinnamon
¼ tsp salt
3 tbsp coconut oil, melted
2 tbsp honey
1 egg, beaten
1 tsp vanilla essence
1 cup plain yoghurt
1 red apple, thinly sliced
1 kiwi fruit, peeled and sliced
Handful green grapes and raspberries
2 tsp lemon curd or honey (optional)

Method
Preheat oven to 170°C. Grease 4 × 10 cm tart tins.
Combine the oats, almonds, sunflower seeds, cinnamon and salt. Add coconut oil, honey, egg and vanilla essence and mix.
Press the mixture into the prepared tins, using a spoon to even out the bottom and sides.
Bake for 10 minutes until golden brown. Cool completely before removing from the tins.
For the topping, dollop 2 to 3 spoonfuls of yoghurt into each cooled crust and top with fresh fruit. Drizzle with lemon curd or honey for an added treat.

Recipe & styling: Kate Turner
Photography: Sean Dollery

Greek broccoli soup

Serves 2
Cooking time 20 minutes

Ingredients
180 g broccoli
2 tbsp olive oil
2 tbsp dried origanum
2 cups chicken stock
100g feta
1 lemon, zest and juice

Method
1. Fry the broccoli with oil and Origanum until golden. Add the chicken stock and 80g feta. Boil for 10 minutes.
2. Blend until smooth, then whisk in the lemon juice.
3. Serve with remaining feta.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash

Chicken à la king with green beans 

Serves 4
Cooking time 55 minutes 

Ingredients
4 chicken breasts
2 tsp paprika
2 cups button mushrooms, sliced
½ cup butter
4 tbsp flour
3 cups chicken stock
1½ cups milk
½ cup cream
2 cups green beans, halved
2½ cups rice, cooked

Method
1. Season the chicken breasts with the paprika and salt and pepper.
2. Heat some oil in a pan over high heat and fry the chicken breasts on both sides, until golden and almost cooked, about 3–4 minutes per side. Set aside.
3. Now heat some oil in a pot and sauté the mushrooms until they are golden and all the liquid has cooked away. Season, remove from pot and set aside.
4. In the same pot, melt the butter. Add the flour and cook, whisking continuously for 3 minutes.
5. Add the stock and milk and simmer gently until thickened.
6. Add the chicken breasts, mushrooms and cream. Simmer for 5 minutes, then add the green beans. Simmer again until the chicken is fully cooked, for about another 5 minutes.
7. Serve your chicken à la king hot with cooked rice.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen

Coconut cakes with figs and yoghurt

Makes 6 
Cooking time 1 hour 

Ingredients
1 cup coconut sugar or xylitol
¾ cup coconut oil
3 eggs
½ cup milk
½ cup water
1 tsp vanilla essence
1½ cups coconut flour
½ cup almond flour (or any nut flour)
2 tsp baking powder
6 fresh figs, thinly sliced
Double-cream yoghurt, for serving
Honey (optional)

Method
1. Preheat oven to 180°C. Grease and line 6 small cake tins, about 6cm in diameter.
2. Cream together the coconut sugar or xylitol and coconut oil. Then add the eggs, mixing until well incorporated.
3. Add milk, water and vanilla, and mix until incorporated.
4. In a separate bowl, whisk together coconut flour, almond flour and baking powder. Add the dry ingredients to the wet and combine thoroughly.
5. Pour the batter into the cake tins and bake for 30 minutes, or until golden brown. Switch off the oven and allow to cool in the oven for 15 minutes before removing.
6. Arrange the fig slices on top of each of the coconut cakes, add a dollop of yoghurt, and drizzle with some honey if you would like added sweetness.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen

Double-thick strawberry milkshakes

Makes 2
Cooking time 10 minutes 

Ingredients
1 cup frozen banana chunks
2 cups frozen strawberries
1 cup low-fat milk
2 fresh strawberries, for serving

Method
1. In a blender, pulse the banana, strawberries and milk until the milkshake is smooth, frothy and thick; approximately 2 minutes.
2. To serve, pour the shakes into tall glasses and top with a fresh strawberry.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen