Granola with Coconut Yogurt and Honey

  Preparation: 10 minutes Cooking: 20 minutes Servings: 1 large mason jar or 4 servings   Sometimes for breakfast, you just feel like having a little light golden granola—the home-made kind that’s crunchy, fragrant, and tossed with a delicious medley of dried figs, prunes, and apricots. This recipe is served with cold, creamy cashew milk, a dollop of tart coconut yogurt, and a delightful drizzle of caramel-coloured honey.   Brain Food Note Nuts, seeds, and dried fruit contain healthy fats, B vitamins, iron, and magnesium to boost your brainpower and balance mood. Combine with soothing honey to calm the brain and cashew milk to aid in relieving stress and anxiety. 1 cup coconut flakes 1 cup almond butter 3 tablespoons honey 1 tablespoon powdered ginger 1 tablespoon cinnamon 1/2 cup pumpkin seeds 1/2 cup walnut pieces 3/4 cup pistachios 6 dried figs, sliced 1/2 cup prunes, chopped 1/2 cup dried apricots, chopped   Preheat oven to 160 degrees C. Place coconut flakes on a lined baking tray and place in the oven to toast for about 3 minutes. Keep an eye on them so they don’t burn. Remove from the oven and transfer to a small bowl. In a small saucepan over low heat, blend almond butter, honey, ginger, and cinnamon. Place walnuts, pistachios, and pumpkin seeds in a large bowl and pour the honey mixture over the top. Mix to combine. Spread this mixture evenly on the lined baking tray and bake for 10–12 minutes, or until golden and crispy. Remove from the oven and add toasted coconut flakes. Leave to cool. When the granola is cool, stir in the dried fruit and transfer to a large jar. Serve with home-made cashew milk, a spoon of coconut yogurt, and a drizzle of runny honey. The granola will keep for 1 month stored in a large jar or sealed container.  

Coconut and Turmeric Fish Curry

Preparation: 15 minutes Cooking: 30 minutes Servings: 4 This aromatic and flavourful dish of softly poached seafood in a coconut curry is a firm favourite at our house. The fish, scallops, and vegetables are gently simmered in coconut milk with chilli, ginger, and lemongrass, a flick of turmeric, and a dash of lemon juice.   Brain Food Note This dish is packed full of nutrient-rich ingredients. The fish and scallops are abundant in vitamin B12 to boost brain health and help delay memory decline, plus iron to lift fatigue and brain fog. The chemical properties in mushrooms and the healthy fats in coconut milk help to even out mood, while the chia seeds contain omega-3 fatty acids for brain memory and performance. I’ve added turmeric and ginger to improve digestion and to soothe a busy mind, plus lovely golden pumpkin and crisp green kale for vitamins C and E, magnesium, and folate to encourage a bright outlook.   You Will Need 12 scallops 4 medium fillets gurnard, sliced in half (about 600 grams), or you can use any other firm white fish such as cod 2 tablespoons coconut oil 2 cloves garlic juice of 1 lemon 1 cup pumpkin, cut in 2 cm cubes 1 carrot, sliced 1/2 cup sliced leeks 4 shitake mushrooms 2 stalks lemongrass, finely sliced 600 ml coconut milk 1 teaspoon turmeric 2 chillies, sliced thinly 4 stalks of kale, stems removed 1 thumb-sized piece ginger, peeled and finely chopped 1 tablespoon chia seeds 1/4 teaspoon sea salt 1 pinch freshly ground black pepper   What You Do Heat the coconut oil in a deep frying pan over high heat. Season the scallops and fish with salt and pepper and place the scallops in the hot pan. Sear the scallops on both sides quickly, approximately 1 1/2 minutes each side, and then remove them from the pan. Add the fish fillets and also sear on both sides quickly, about 2 minutes for each side, then remove and set aside. Add the garlic to the pan and cook until soft and fragrant (about 1 minute). Squeeze the lemon juice over the tope to deglaze the pan and then add pumpkin and carrots. Cook for 5 minutes. Add the leeks, lemongrass, and mushrooms, and cook until they start to soften. Pour in the coconut milk and simmer until the vegetables are soft (about 10 minutes). Once the vegetables are cooked, add turmeric, chillies, kale, ginger, and chia seeds, then add the fish and scallops back in. Cook gently for a further 2–3 minutes. Spoon quickly onto warmed plates and add a squeeze of lemon juice over the top.