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Mango Smoothie Bowl

1 serving

1 cup frozen mango
½ cup coconut water
¼ cup coconut cream
1 scoop collagen powder
1 Tbsp desiccated coconut
dash of vanilla
1 tsp baobab powder

Blend all ingredients together until smooth

Toasted coconut flakes
Seasonal berries
Sunflower seeds

Health Yourself Salmon Poke Bowl

For the Soya Dressing:
3 Tbsp soya sauce
½ chopped chilli
½ tsp ginger
½ tsp garlic
1 Tbsp coriander leaves
1 Tbsp lime
1 Tbsp honey
80ml rice wine vinegar
2 Tbsp olive oil
Salt and pepper

For the Poke Bowl:
1 cups shredded green leaf lettuce
½ cup shredded white cabbage
½ cup shredded red cabbage
1 carrot shredded
250g portion salmon
1 small cucumber, seeded and sliced
1 ripe pineapple, peeled and cubed
1 semi-ripe avocado, cubed
¼ cup edamame beans, podded

Garnishes: Chopped coriander, spring onions, toasted black sesame seeds, pickled ginger

Serve with: Cooked black rice

Make soya dressing: Blitz all the dressing ingredients together in a blender and season with salt and pepper.

Heat a frying pan with a little olive oil. Season each side of your salmon with salt and pepper and place in the hot frying pan. Cook on each side for +-3 minutes until your desired doneness. Allow to cool and break up gently.

Assemble bowls: Divide cooked rice into 4 smaller bowls or 2 larger bowls. Evenly layer each bowl according to order: Lettuce, cucumber, pineapple, beans, cabbage, avocado and flaked salmon. Layer with chopped coriander, spring onions, sesame seeds and pickled ginger as desired. Drizzle with your dressing.

For a salad jar place your dressing into a separate container.

Christine Phillips

Christine Phillips from Health Yourself is a certified health coach and well known wellness chef.  Christine focuses on hormonal health, detoxes and is known for her incredible recipes