Need a little vitamin C boost? Then dig into a wholesome bowl of wholewheat noodles with broccoli and lemon.

SERVES 6 // COOK TIME 15

INGREDIENTS
For the sauce
1 clove garlic, grated
1 onion, chopped
3 tbsp olive oil
1 cup coconut milk
1 cup chicken stock
2 broccoli heads, chopped
1 cup frozen peas
1 lemon, juiced and zested
Handful mint leaves
For the noodles
500 g wholewheat fettuccineTO SERVE
3 tbsp flaked almonds, toasted
1 lemon, zested

METHOD
For the sauce
1. Fry the garlic and onion in the oil until golden.
2. Pour in coconut milk, chicken stock and boil for 5 minutes.
3. Add broccoli and peas, and simmer for another 10 minutes.
4. Remove from the heat. Add the lemon juice, zest and mint leaves. Liquidise until smooth.
For the noodles
1. Cook the fettuccine.
2. Keep ¼ cup of the noodle water and pour it into the sauce.

To serve
1. Add the cooked noodles to the sauce and toss in the pan.
2. To serve, scatter with toasted flaked almonds and lemon zest.

Top tip: Adding reserved noodle water to sauce adds flavour, a silky creaminess and allows the sauce to stick to the noodles better.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

This vitamin C booster soup with pumpkin seeds is perfect for a healthy springtime dish.

The post Wholewheat noodles with broccoli and lemon appeared first on MyKitchen.

Gut-friendly and filled with loads of immune-boosting nutrients, the turmeric latte may just be the hot beverage of the season.

MAKES 4 // COOKING TIME 15 min

INGREDIENTS
4 cups milk
3 tsp ground turmeric
3 tsp fresh ginger, grated
½ tsp ground cinnamon, plus extra to serve
¼ tsp ground nutmeg
1 tsp vanilla essence
1 tbsp nut butter
1 tbsp honey

METHOD
1. Heat the milk, turmeric, ginger, cinnamon and nutmeg in a pot over medium heat, stirring to incorporate the spices.
2. As soon as the milk starts to simmer, transfer the mixture to a blender.
3. Add the vanilla, nut butter and honey and pulse until combined and milk becomes frothy.
4. To serve, pour into mugs and sprinkle cinnamon over the top.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Looking for more ways to improve your health this season? Try our top 5 immune-boosting and flu-busting recipes.

The post Immune-boosting turmeric latte for winter appeared first on MyKitchen.

This dish is as healthy and wholesome as it gets! Take a stab at making our signature chicken, broccoli and rice bowl with a sweet twist.

SERVES 4 // COOKING TIME 32 min

INGREDIENTS
4 tbsp olive oil
4 chicken breasts, sliced
4 cups broccoli florets, chopped
1 cm ginger, peeled and chopped
1 garlic clove, minced
3 cups cooked brown rice
4 tbsp soy sauce
2 tbsp honey
¼ cup oyster sauce
½ cup coriander, chopped

METHOD
1. Heat some olive oil in a pan over high heat. Season the chicken well and fry until almost cooked. Remove from the pan and set aside to rest.
2. Heat some more olive oil in the pan and sauté the broccoli until slightly crisp. Add the ginger, garlic and rice and fry for 5 minutes.
3. Return the chicken to the pan along with the soy sauce, honey and oyster sauce. Season to taste.
4. Toss over the heat until fully combined and sticky. Serve immediately with fresh coriander.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

For those watching their macronutrients, our quinoa and chicken bowl is perfectly balanced!

The post MK’s signature chicken, broccoli and rice appeared first on MyKitchen.

Just because winter is on its way out, doesn’t mean you should quit vitamin C! This vitamin C booster soup is perfect for a healthy springtime dish.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
1 tbsp olive oil
½ large onion, chopped
2 garlic cloves, crushed
2 carrots, chopped
1 apple, chopped, plus to garnish
1½ tbsp crushed ginger
600 g butternut (±1 small), peeled and chopped
½ tsp dried thyme
½ tsp turmeric
¼ tsp cinnamon
Salt and black pepper
1 L vegetable stock
½ cup coconut milk
½ lemon, juiced
2 tbsp honey
Pumpkin seeds, to garnish

METHOD
1. Heat the oil in a pot and fry the onion and garlic for 2 minutes. Add the carrots, apple and ginger. Fry for 5 minutes.
2. Add the butternut, dried thyme, turmeric, cinnamon, 1 tsp salt and pepper. Cook for 5 minutes.
3. Add the stock and coconut milk and simmer for 20 minutes, until the vegetables are tender. Remove from heat and add the lemon juice and honey.
4. Purée the soup with a stick blender.
5. Serve garnished with strips of apple and toasted pumpkin seeds.

Recipe & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Looking for something to enjoy when the heat of summer hits? Try these 4 vitamin juice recipes!

The post Vitamin C booster soup with pumpkin seeds appeared first on MyKitchen.

Mini brekkie cups are the best! These vitamin C parfait cups with lemon yoghurt, orange granola and grapefruit pack amazing nutrients to get you going, while also having that perfect bitter-sweet taste.

SERVES 8 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the granola
3 cups oats
¼ cup almond butter
¼ cup coconut
¼ cup almonds, chopped
5 tbsp honey
5 tbsp olive oil
For the yoghurt
3 cups low-fat plain yoghurt
1 lemon, zested and juiced
¼ tsp vanilla essence
To serve
3 grapefruits, segmented and zested
3 tbsp honey

METHOD
For the granola
1. Preheat oven to 160°C. Mix all ingredients until well combined.
2. Spread evenly over a baking tray and bake for 30 minutes, shuffling after 15 minutes.
3. Do not mix. Allow to cool completely in the tray.
For the yoghurt
1. Mix everything together and place in the fridge.
To serve
1. Break up the granola and sprinkle 3 tablespoons at the bottom of each glass. Add 3 tablespoons of yoghurt and a final layer of granola. Finish off by topping with grapefruit segments and zest, and a drizzle of honey.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za

The post Vitamin C parfait with lemon yoghurt, orange granola and grapefruit appeared first on MyKitchen.