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Archive for April, 2018

how to eat healthy

How to eat healthy

Fast, tasty, 6 ingredient recipes show how to eat healthy. So here they are. Most are two serving recipes that don’t require much food prep or make a mess in the kitchen. You do need a good blender for most. Check them out and let me know what you think. 

6-ingredient healthy recipes:

Light, nutrient dense, comforting, wholesome recipes for you and the family. Easy healthy recipes below require no more than six ingredients.

How to eat healthy

Watercress Soup with Cashew Cream
Pea and Mint Soup
Vanilla Swirl Smoothie
Courgette and Pearl Barley Risotto

Healthy dinner ideas for two

Amazing healthy recipes can be quick and easy.  You can use a few ingredients in the right way and have an easy healthy dinner for two. It’s stress free comfort and delicious, nourishing cuisine.


6-ingredient quick healthy recipes

Serves two


  • spring onions  2, sliced 
  • olive oil 
  • watercress  140g bag
  • parsley  ½ a bunch
  • vegetable stock  400ml, hot
  • lemon  1, zested and juiced


  • STEP 1

    Sautee spring onions in olive oil until soft. Tip in most of the watercress, all the rocket and parsley. Stir though until wilted, then add the vegetable stock. Bring to a simmer and season well. Blend until a stick blender until smooth. Add most of the lemon zest and season with a little lemon juice.

  • STEP 2

    Divide between bowls, then add a tbsp of cashew cream to each bowl. Scatter with more lemon zest and watercress leaves to serve if you like

    Worried you’re not getting enough fresh fruits and vegetables daily?

    healthy soup recipe

    how to eat healthy

    VANILLA SWIRL SMOOTHIE – 6-ingredient quick healthy recipes

    2 tbsp Complete by Juice Plus+ Vanilla
    150g strawberries
    1 banana frozen
    3 dates
    3 tbsp hemp seeds
    1 tsp beetroot powder

    6-ingredient smoothie

    6-ingredient smoothie


    PEA AND MINT SOUP – 6-ingredient quick healthy recipes

  • 2 spring onions
  • garlic ½ a clove
  • vegetable stock 225mg
  • frozen peas 75g
  • chopped mint 1 tbsp
  • lemon juice a squeeze


    1. STEP 1

      Put 2 chopped spring onions into a pan, ½ a crushed garlic clove and 225ml vegetable stock. Bring to the boil, turn down the heat and simmer. Add 75g frozen peas and simmer for 5 minutes.

    2. STEP 2

      Stir in 1 tbsp of chopped mint and a squeeze of lemon juice, then pour into a food processor or liquidiser and whizz until as smooth as you like.


      Courgette and Pearl Barley Risotto – Serves Four

olive oil
onion 1 large, diced
1 clove garlic
pearl barley 200g
vegetable stock 600ml, hot
courgette 2, shredded


Heat a tablespoon of olive in a frying pan and fry the onion until soft. Add the garlic for a minute, then add the barley. Stir with the onion and pour over the hot stock. Cover and simmer for 40 minutes, or until the barley is tender. Stir through courgette with lots of seasoning, and simmer for another 5 minutes. Remove from the heat and serve.

If you need more inspiration on how to eat healthy follow @susannahmakram for up-to-date tips. Feeling like it’s hard to find healthy choices on the go? We showcase top health food chains so you don;’t waste time. @susannahmakram dissects takeout menus  for every dietary requirement and presents them in her stories weekly! So if you’re following us you’ll follow our health journey.


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