Soups are just so warming and nourishing in winter and this one is packed full of flavour! Broccoli and Kale are both vegetables with a highly superior nutritional value and I try to include these in my diet as much as possible. Broccoli is high in vitamin C, vitamin A and calcium plus has a cleansing effect on the liver. 

Although not easy on the hip pocket, fish should be a regular addition to everyone's meals and this recipe is great as a small amount of fish goes a long way. Although not as good as oily fish, white fish still provide some healthy fats and are a great source of lean protein. 

Lamb has the highest nutritional value when you purchase organic and/or 100% grass-fed. This will give you plenty of healthy fats, protein, B vitamins, selenium and zinc. As there are studies that show red meat can be associated with heart disease, kidney problems and cancers, a palm size of meat is all we need to get the nutritional benefits and keep these risks low.

This would have to be one of my all time favourite salads with the combination of roast pumpkin, salty haloumi and pops of sweet pomegranate you just can't go wrong. Quinoa has a fantastic amino acid profile providing a complete vegetarian source of protein as well as being high in calcium, iron, B vitamins and phosphorus.

This salad is a fantastic example of how you can balance a vegetarian meal. Millet is a great gluten free alternative that is similar to cous cous when cooked and is rich in iron, phosphorus and B vitamins, not to mention it also has an impressive amino acid profile for a grain. In this recipe I have used turmeric in the cooking liquid which has phenomenal anti-inflammatory properties.