Two winter-warmer recipes you should not miss out on

Here are two winter warmer recipes for your souls.

Avocado Power Bowl

Shared by Chef Bristi at World Avocado Organisation

Ingredients:

- 1 small ripe avocado

- 100g fresh or frozen mango

- 1 handful of spinach

- 1 small ripe banana

- 2 tbsp ground almonds

- 125ml milk of your choice (or coconut water)

- Optional: 1 tsp honey (to taste)

Toppings

- Sliced kiwi

- Flaked almonds

- Berries

- Pomegranate seeds

- Fresh mint leaves

Method:

• Add avocado, mango, spinach, banana, ground almonds and milk to a blender. Blend until smooth. Add honey if desired.

• Adjust the consistency by adding more milk or water.

• Divide into two bowls and top with sliced fruits, nuts and fresh mint leaves.

• Store leftovers in the fridge or freeze with a squeeze of lemon or lime juice to preserve the colour.

• Pro tip: Prepare in larger batches and freeze portions for quick meals during busy mornings!

Prunes and Vegetable Soup

Shared by Chef Neha at Chilean Prunes

Ingredients:

• 1L water

• 120g sugar

• 1 red apple peel

• 1 lemon

• 1 orange (sliced)

• 1 star anise,

• 1 clove,

• 1 vanilla piece,

• 5cm cinnamon stick

• 1 dried prune,

• 1 dried fig,

• 1 dried apricot

• 10 mint leaves

Method:

Ingredients for cooked vegetables and fruits

• 100g each of chopped carrots, celery, fennel, apples, pears, pineapple, and violet aubergines

• 100g each of fresh fruits: orange, banana, kiwi, cherries, apricots, peach, raisins, blueberries, currants, strawberries

• Garnish: Mint, celery leaves, tarragon, rosemary flowers and flaked white chocolate

• Prepare syrup by boiling water with sugar, spices, and peels. Let it infuse for 10 minutes, then strain.

• Cook vegetables and fruits separately in the syrup until just tender.

• Combine all ingredients in a bowl, garnish with red fruits and herbs, and serve warm or chilled.

• Chef’s note: The syrup doubles as a flavorful base for other desserts!