Steph is back with this super refreshing and detoxifying iced green tea recipe. Naturally anti-oxidant, immune boosting and full of flavour this thirst quenching drink is the perfect healthy alternative to sugary drinks!
2 apples cored and chopped
Thumb sized piece of ginger, sliced
1 tsp cinnamon
4 green tea bags
Approx 3 tsp honey
1. Put the apples, ginger and green tea bags into a pan and pour over approximately 1 litre of boiling water.
2. Add the honey and cinnamon and leave to simmer for around an hour. (you can do this quicker but an hour is the perfect time to allow the flavours to infuse!)
3. Pour into a big jar or bottle
Top Tip (to reduce waste, keep the cooked apple and eat as a snack with some yoghurt or over porridge!)
4. Once cool, pop into the fridge and leave overnight
5. Serve in a glass with lots of ice. Enjoy!
What are the benefits?
Green Tea is know for being a natural anti oxidant, good for skin health and can help with weight loss! Combining this with the anti inflammatory properties of ginger and cholesterol lowering apples, makes this delicious drink one you don’t have to feel guilty about indulging in!
Want more healthy recipe ideas? You can follow Steph on Instagram at
Need a pick me up after your exercise session? Steph shows us how to make the perfect Post Workout Smoothie! It’s packed full of nutrients, and helps to boost protein and healthy fats to maximise your workout results! Super fast to make, and it tastes delicious.
1. Put all ingredients into a food processor and blend until smooth. Add more milk if needed.
What are the benefits?
Banana is packed with Potassium which plays a key role in maintaining muscle, making it a perfect pre or post workout snack! Superfood Spinach is packed full of vitamins, high in Iron and Betaine, which is said to improve exercise performance and muscular endurance! Figs are high in Calcium, Magnesium, and Vitamin A, important for keeping immune health levels up. (Looking for more ways to boost your immunity? Give this Health Shot recipe a try a try!) Flax seeds are a great way to get in your daily fibre intake good for healthy digestion. Peanut Butter and Brazil Nuts give us our Protein boost making this smoothie the ideal partner for your workout!
Love this smoothie? You can follow Steph on Instagram for more inspiring healthy food ideas at
Back in The Studio Kitchen for more delicious goods? Try this all vegan Frittata recipe, perfect for those early evening dinners outside in the garden. Plus, a great way to use up anything you have in the fridge!
1/4 cup olive oil for liquid mix
2 tbsp olive oil for frying
3 cups of kale
1/2 cup finely chopped carrots
1/2 cup celery
1 cup chopped mushrooms
3 garlic cloves or 1 tsp lazy garlic
1 tsp salt
2 cups chickpea flour
2 and a 1/2 cups of water
1. Pre heat the oven to 180 degrees
2. In a large frying pan, heat 2 tablespoons of oil and then add the carrots and celery, heat through on a medium heat for 2 minutes
3. Add the garlic, kale and mushrooms and heat for a further 5-6 minutes
4. In a large bowl, whisk the remaining oil, flour water and salt to create a liquid
5. Distribute the mixture around to the pan around the filling, allowing it to cook through evenly. Heat for 5 minutes or until the edges begin to firm
6. Transfer the pan into the oven and cook for 25-30 minutes. (Option to grill for a further 5 minutes to crisp up the top.)
7. Tip the frittata out of the pan and leave to cool for 10 minutes before serving. Enjoy!
Get a little creative! You can swap in different filling ingredients such as; peppers, butternut squash, potato, spinach or sweetcorn. Its a great dish to use up anything you’ve got in the fridge!
Can be served hot or cold, with beans and sausages or a side salad are some of our favourite ways. Or try popping any leftovers into a wrap and saving it for your lunch the next day! You can keep the Frittata in the fridge for up to 4-5 days.
What are your favourite summer dishes? Let us know in the comments below!
Not quite what you are craving? Have a look at some of our other recipes for;
Addicted to coffee? Looking for an alternative with a few more health benefits to pour into your mug in a morning? Give this a try, our Golden Milk Recipe! This warming drink has many benefits including anti inflammatory properties, immune boosting, antioxidant and it helps improve digestive health! That’s a super drink right there.
1 cup milk of your choice
1 tsp honey (or maple syrup to make it vegan)
1/2 tsp ground tumeric
1/2 tsp ground cinnamon
1/4 tsp ground ginger or small piece of fresh ginger
A dash of ground black pepper
1. Heat the milk in a pan or microwave
2. Add the ingredients to the pan and allow to simmer allowing the flavours to infuse. Alternatively blend all ingredients in a blender.
3. Give it a shake and a stir and pour into your favourite mug! Enjoy!
We love Golden Milk! What are your favourite comforting drinks? Let us know in the comments!
Looking for some classes? Head to our class timetable HERE!
We’re back in the Studio kitchen and this time we’ve got one to make Mary Berry herself jealous. Check out this recipe for an Easter themed chocolate layer cake. Just in case you didn’t get your chocolate fix covered, this should do the trick..
For the cake
220g Self-Raising Flour
15g Bicarbonate Soda
225g Caster Sugar
For the chocolate bark
220g Dark chocolate (add anything else you want to add to the bark)
For the butter cream and icing
65g Dark Chocolate
300g Icing Sugar
150g Peanut Butter
60g Coco Powder
1. Preheat oven to 160
2. In a large bowl mix together the flour, sugar, bi carb & coco powder
3. To the mixture – add in the butter, eggs and milk – use an electric whisk to mix until light and fluffy
4. Divide the mixture evenly into 3 same size cake tins and bake for 30 minutes – Whilst you are waiting for this to cook, time to make the chocolate bark and the butter cream icings.
1. Melt the chocolate in a suitable dish over a pan
2. Once melted pour the chocolate onto a sheet of baking paper on a flat surface and smooth the chocolate out.
3. Finely chop any other tasty treats you want to add to the bark and sprinkle them onto the chocolate (I chopped up a crunchy for this cake)
4. Place in the fridge to set
5. Once the chocolate has set, slice into 5 or 6 large pieces and then put back in the fridge until you are ready to decorate your cake.
PEANUT BUTTER CREAM & ICING
1. Mix the butter, icing sugar, 1 tbsp water until smooth.
2. Separate the mix – 2 thirds for the topping, 1 third for the peanut butter cream filling.
3. Add the peanut butter to the 1 third butter cream mix and mix together until smooth. Melt the chocolate, and add this as well as the coco to the 2 thirds topping mix – mix until smooth.
BUILD & DECORATE
1. After leaving your cakes to cool, take your base layer and evenly spread half the peanut butter cream mix onto it, place the next layer of cake and repeat with the rest of the peanut butter cream mixture.
2. Spread the chocolate topping mixture on top and around the sides until your cake tower is fully covered.
3. Fetch your bark out of the fridge and stick on top of the cake. Decorate the cake however you like – maybe with more melted chocolate, mini eggs, left over Easter chocolate.
The Studio teams weekly bakes, this week it’s Peanut Butter and Banana Cookie Cakes!
We love the mindful benefits of baking, connecting to our senses through getting hands on in the kitchen. Here’s a quick and easy recipe for you to follow. Minimum effort but maximum taste, that’s our kind of cooking! Don’t forget to let us know in the comments what you’ve been baking during lockdown.
2 medium/soft bananas
Peanut butter to taste
1/2 cup light brown sugar or sweetener
1/2 cup smooth brown sugar
1 1/2 cups oat flour or ground porridge oats
1/4 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chips
1. Pre heat the oven to 180 degrees
2. Mash the bananas in a bowl, mix in the sugar and peanut butter
3. Add the flour, salt and baking soda and mix together
4. Add heaped tablespoons of the mixture on to grease proof baking paper on a baking tray.
5. Cook for 7- 8 minutes or until the edges start to brown
We asked how many of you prefer eating in or taking out, 76% of you said you prefer to make your own meal at home and dine in, and 26% said you’d rather take out! Well we’ve got you covered for both. We’ve got some more ideas for simple things you can make at home, inspired by our very own yogi Kiera. Alternatively, you can check out our favourite local businesses who are still offering takeout services. Lets support each other and our community!
If you didn’t catch Kiera’s Yogi Takeover on our Instagram on Saturday, here are a few of Kiera’s favourites what she’s been cooking up over the weekend! Have a look and give them a try!
Smoothie Breakfast Pots
Put the avocado, mango and banana through a blender to create your smoothie. Choose your mixed berries or base to put in the bottom of your bowl, pour the smoothie on top, and finish with granola, or extra fruit and nuts of your choice!
Simple Side Salad
Super simple and super good for you! Chop together raw carrot, cabbage, onion, pepper and kale. For the dressing mix together greek yoghurt, Dijon mustard and fresh lemon. Top with crushed walnuts and dried fruits!
What are your dine in favourites? Let us know in the comments below!
For any of you wondering what’s still available as that weekend takeout treat, here’s some local businesses that are still delivering. Why not show them your support and take a night off from cooking?
Wild & Wild
For all our Vegans out there, Wild & Wild have launched their new menu. It looks amazing and even though we can’t get there to try it out, it is all available for takeaway! Dine out whilst dining in! We love this local cafe’s ethos prioritising plant based and sustainability, and providing for the community though this rough time. If you are struggling to get your supplies during isolation, supermarkets sold out, or you need to stay at home, check out their One Box! Delivered straight to your door, contact free, you can top up your fruit and veg selection, receive (our favourite) oat milk, toilet paper and even freshly made smoothies!
To view their menu, check out the One Box option and read all about what they are doing through Covid 19 click HERE
Health Gainz Kitchen
Recommended by our very own Natalia, high protein healthy meals to support your home workouts, delivered straight to your door! With 10 meals delivered, you wont have to worry about meal prep all week! More time for online yoga classes and Netflix series..
For orders and more information on their prep packages check out their Instagram below!
Missing out on your daily juice fix? Us too! Luckily The Garden in Hale are still delivering all your favourite healthy juices and smoothies! Keep your health in check and your nutrient intake high with these super tasty juice cleanse packages. Contact free delivery straight to your door!
Give your immunity the boost it needs with these quick & easy daily health shots!
This immune enhancing shot is sure to give you a boost of energy and help keep your immune system healthy and strong (just what we all need right now). Combine these powerful immune system boosting ingredients together to give your body strength.
RAW MANUKA HONEY:
Raw honey contains an array of plant chemicals which act as antioxidants. It can kill unwanted bacteria.
is a great anti-inflammatory & antioxidant.
is used to activate the curcumin in the turmeric.
APPLE CIDER VINEGAR
Can kill harmful bacteria.
Ginger helps to reduce nausea, boost the immune system and has antimicrobial effects that can help fight off bacteria and may help reduce the risk of respiratory infections.
Lemons are high in Vitamin C and helps to support heart and digestive health.
This Recipe serves 4, share with the family or can be stored in the fridge for 2-3 days – The benefits of the ingredients are more potent the fresher it is!
What you need:
1/2 cup warm water
2-3 tsps raw manuka honey (maybe a little more to taste)
1/4 inch fresh ginger root , grated
1/2 tbsp apple cider vinegar
1 medium lemon
Small pinch (1/8 tsp) turmeric
Small pinch (1/8 tsp) black pepper
Add warm water to a large glass bowl or measuring cup. Add honey and mix with a whisk until dissolved.
Add the grated ginger and apple cider vinegar. Use a hand-held citrus juicer to squeeze in lemon juice. Add a tiny pinch of turmeric (about 1/8 tsp) and black pepper (about 1/16 tsp). Taste and add more honey if desired.
Let it cool and enjoy. Let us know if you enjoy it too!
We all have those tins in the cupboard that have been there since the beginning of time. Bought in moments when we promised ourselves we would cook more meals from scratch, but then struggled to ever find the time. Instead of putting more strain on the supermarkets by bulk buying, we encourage you to USE UP WHAT YOU HAVE. Get creative and see what you can put together.
If you need a helping hand we’ve found some recipes using staple, longlife cupboard items you might have lying around.
Tuna and Sundried Tomato Pasta Bake
Serves 6. Prep Time; 10 Minutes. Cook Time; 15 Minutes Ingredients 500g dried rigatoni (or any other short pasta) 2 x 400g cans chopped tomatoes 4 thyme sprigs, leaves only 300ml double cream 280g jar sundried tomatoes, drained and quartered 198g can no-added-salt sweetcorn, drained 3 x 120g cans tuna in spring water, drained 100g cheddar grated 50g parmasan grated
Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.
Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.
Saucy Bean Baked Eggs
Serves 2. Prep Time; 5 Minutes. Cook Time; 20 Minutes. Ingredients 2x 400g cans cherry tomatoes 400g can mixed bean salad drained 200g baby spinach 4 medium eggs 50g thinly sliced smoked ham torn Wholemeal rye bread to serve (optionl)
Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.
1 tablespoon coconut oil 1 tablespoon minced ginger 1-2 cloves of garlic 1 shallot 100g green beans 100g white mushrooms 1/2 packet smoked tofu 600ml water/or vegetable broth 180g pasta 120ml canned coconut milk 60ml water 1 tablespoon potato starch 2 tablespoons dark soy sauce 1/2 teaspoon of paprika Salt and black pepper to taste
Heat the coconut oil on a medium/high heat, and add minced ginger, garlic and onion and sautee for 3-5 minutes. Add the beans, mushrooms and tofu and sautee for a further 3 minutes.
Pour in 600ml vegetable stock or water, and soy sauce. Add the paprika.
Add the pasta and stir to combine.
Reduce heat to medium and simmer for around 7 minutes
Taste and season with salt and pepper
Mix the potato starch and coconut milk and pour mixture in to the pan. Stir and simmer until the sauce thickens.
Cauliflower and Spinach Curry
1 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, crushed 3cm piece ginger, peeled and grated 2 tbsp medium tikka curry powder 2 tbsp tomato purée 900g pack frozen cauliflower florets 500g frozen spinach 400g tin chopped tomatoes 1 vegetable stock cube, made up to 200ml 240g long-grain rice
Heat the olive oil in a large, deep saucepan over a medium heat and
add the onion, garlic and ginger. Cook for 5 mins, until the onion is
starting to soften, then add the tikka powder and tomato purée and cook
for a further 1 min.
Add the cauliflower, spinach, chopped tomatoes and vegetable stock
to the pan and increase the heat to high. Cover with a lid, bring to a
boil, then reduce the heat to medium and simmer for 20 mins, until the
cauliflower is tender and the spinach has wilted.
Meanwhile, bring a large pan of salted water to the boil. Add the
rice and cook for 15 mins until tender. Divide the rice between 4
shallow bowls and top with the curry.