Lemon Rice  - Courtesty Of Kalari Kovalikom, India

Ingredients

• 3 cups of Cooked rice
• 1tsp Chopped ginger
• 1/2tsp Turmeric powder
• Salt to taste
• 1tsp Coriander leaves (chopped
• 1/2tsp Asafoitida powder
• A few Cashew nuts
• 2tsp channa dal
• 1tsp Lemon Juice
• 1tsp Mustard
• 1/2tsp Cumin Seeds
• Oil

Method:

Heat the oil in a pan. Add the mustard and cumin, when the mustard starts crackling add the cashew nut and channa dal and stil it in. Stir it in and roast it. Then add rice, turmeric, salt and coriander leaf. Stir well then sprinkle lemon juice and asofoitida then serve.

Watch how to Make Healthy Chocolate Mousse! - Courtesy of Marie Butler at Penninghame

Mixed Grill Pancakes - Courtesy of The Food Doctor

Ingredients
2 medium tomatoes, quartered
2 medium mushrooms, quartered
1 medium courgette, cut into thick slices
2 tablespoons olive oil
Freshly ground black pepper
100g (3½oz) liver (chicken, calf, lamb    or venison)

Method:

To make the pancakes, put the four in a large bowl, make a well in the middle and break in the egg. Add the fluid gradually, using a whisk, until the mix resembles thin cream. Beat in the black pepper and herbs.

Heat a non-stick pancake pan until it’s hot, brush with olive oil and pour in about 75ml (3fl oz) of the pancake mix. Cook for a couple of minutes until the pancake sets, then flip it over and brown the other side. Once cooked, turn onto a plate, cover and keep warm until you cook the rest of the pancakes.

Put the tomatoes, mushrooms and courgette slices in a grill pan, toss them in a tablespoon of olive oil and season with black pepper. Grill the vegetables under a medium grill for 10 minutes, turning frequently, until the courgette slices turn golden and the tomatoes and mushrooms are soft.

Heat another tablespoon of olive oil in a frying pan and gently cook the liver – this will take 4-6 minutes, depending on the thickness of the meat. It should be nicely browned on the outside, but still slightly pink in the middle. Cut the meat into several small slices.

Mix the sauce ingredients together and pour into a jug.

Put a wrap back onto the pancake pan, heat it gently, turn it over and put half the grilled vegetables on one side. Top with half the liver and pour over a little of the sauce. Fold the pancake in two and leave it on the pan to heat through. Turn out onto a plate, heat and fill the second pancake and serve.

Cultivated mushrooms are amongst the freshest of vegetables available. Brown mushrooms tend to have a firmer texture and nuttier flavour.

Tuna Tataki wih Mushroom Rissoto and Mirin Reduction - courtesy of SHA Wellness Clinic, Spain

Ingredients
2 kg Tuna "Toro"     
400g Shiitake mix
500g Brown rice   
200g Soya cream   
Shiitake water   
100ml Olive oil
200g Onion  
Tamari  
200ml Mirin
10g Rice Syrup
50g Chives
50g Chervil

Method     
1.TUNA FISH: Clean the Tuna from the skin and remove possible nerves. Cut the tuna into square slices and keep to one side till needed.
2.RISSOTTO: Cook the rice for 30 minutes and add it to a pan with cooked Shitakes, soya cream, saffrom and shiitake water. Allow it to cook until flavour is absorbed and desired texture is reached.
3.MIRIN REDUCTION: Put the mirin together with the rice syrup into a pan and let it cook until it has the adequate texture and the syrup has crystallized.

Raw Carrot and Ginger Soup - courtesy of Six Senses Sanctuary, Thailand

Ingredients - Garnish
50g. Green mango, finely shredded
1 tsp shallot
½ tsp parsley
½ tsp salt
½ tsp black pepper

Method
Place into a juicer the carrot, celery and ginger.
Blend in a Vita mix the soaked macadamia nuts and coconut water and a little coconut meat until smooth. Place in to a bowl and mix in the fresh carrot juice. Pour in a chilled soup bowl or glass and add lime juice, salt and white pepper to taste.
Garnish with green mango relish.

 Kingfish with Fresh Chilli Paste - courtesy of Chiva-Som, Thailand

Ingredients
80g onions, sliced
8 cloves garlic, chopped
300ml vegetable stock
2tbsp fresh chilli paste
320g king fish fillet (or any other firm white fish), sliced into bite-size pieces
5tbsp miso paste
1tbsp honey
1tbsp oyster sauce
2 red chilli, sliced into 2.5 cm (1 inch) lengths
4 handfuls Thai basil

Method
In a heavy wok, stir-fry onion and garlic over a low–medium heat, gradually add half of the vegetable stock. Once golden brown, add fresh chilli paste and fry until fragrant. Then add remaining vegetable stock, bring to the boil and add the Kingfish pieces. Cook fish on both sides and season with miso paste, honey and oyster sauce. Sprinkle with sliced red chilli and Thai basil leaves and remove from heat. Serve with brown rice.

Find out more about a destination spa holiday at Chiva-Som

Electrolyte Lemonade - courtesy of Parrot Cay, Turks & Caicos

Ingredients

Method

Cut the fruit and ginger into small pieces and put through a juice machine along with the basil. In a blender mix the juice, salt, honey and flaxseed oil. Serve immediately with ice to chill.

Essential salts and minerals in our body get lost through persperation and should be replaced as soon as possible, so this Electrolyte Lemonade is perfect for post yoga, Pilates or fitness workouts. Not only does the salt replenish the body’s natural cooling system, but ginger soothes digestion while flaxseed feeds the body with those vital Omega-3 fatty acids.

Find out more about a luxury spa holiday at Parrot Cay