New to The Endo Diet? Try These 3 Easy Starter Recipes!

“Where do I start?

hese are three of my favourite recipes that are, by and large, “one-pot” style. So with a smoothie, you just chuck
everything in a blender.  Easy. Done. 

I love this particular smoothie, it’s my favourite so far, because although it’s got 2 cups of kale, you really don’t get that taste or texture! It’s super creamy! This is thanks to the cashews which thicken it up to a lovely consistency.


Lunch was another instant favourite of mine and it’s so simple.

Definitely a bowl of goodness with those all-important liver supporting cruciferous vegetables again!

This is a  good one if you’re looking for something cosy, comforting and warming. You can make it ahead and eat it cold if you have to though.

Lastly, this is one of my favourite dinners! It’s creamy and comforting and full of flavour, not to mention full of potent immune boosting and anti-inflammatory ingredients such as ginger, garlic and turmeric.

Although it’s a little more involved to make your own broth, it’s uncomplicated and worth it. You slice, you cook in one pan, you eat.

Give it a go, it’s easier than you may think.

*This post is strictly informational and not intended as medical or nutritional advice,
nor as a substitution for medical, not nutritional advice. Got it?


My Favourite Smoothie

Protein boosting ingredients: 

  • 2 cups kale
  • 1 banana 
  • 1 cup berries (these can be frozen)
  • 1 cup almond milk
  • 1/4 cup cashews

Cut the stalks off the kale and wash, along with the berries, peel the banana, and add ingredients to a blender. Blitz until smooth. 


Cruciferous Power Bowl (serves 2)

Cook time: 45 mins (Most of which is put your feet up while the sweet potatoes cook in the oven. This can be made ahead of time and eaten cold.)

  • 1 cup each Brussels sprouts, broccoli, white cabbage & cauliflower 
  • 1/2 cup red cabbage (optional) 
  • 3 medium sweet potatoes
  • 1 tbsp seeds of choice (e.g. sunflower)

Tahini Mustard Dressing (creates some leftovers):

  • 1/4 cup tahini 
  • 3-4 tbsp water (to desired consistency) 
  • 1 tsp apple cider vinegar 
  • 1 tsp mustard (Dijon, unless you like it hot then English)
  • Squeeze lemon juice 
  • 1/2 tsp honey 

1. Oven to gas mark 6. Peel and chop sweet potatoes into medium chunks. Place on baking tray with a drizzle of avocado oil (give them a quick mix). Top shelf!

2. Make the dressing by combing all the dressing ingredients.

3. Chop the ends of the sprouts. Using a mandolin grater, grate the veg (or slice finely if you don’t have one, a mandolin is so much faster).

4. When the sweet potatoes are ready (typically around 40 mins, depending on size), lightly steam the veg. I do this very quickly by adding all veg + seeds to a large skillet or frying pan with 1/3 cup water and low-medium heat with the lid on. Lift the lid occasionally to give a quick stir. The veg should be cooked in minutes (if finely sliced). You want them warm and cooked through but still some crunch. 

5. Portion up and drizzle over as much dressing as you’d like.


Nourishing Broth Bowl

  • 1 choi sum (or bok or pak choi) 
  • Handful tenderstem broccoli (approx. 200g) 
  • 100g Shiitake mushrooms 
  • 1 spring onion
  • 1/2 lime 
  • 1/2 tsp coconut oil 
  • Optional: 1-2 nests of brown rice noodles


  • 1 can coconut milk (400ml)
  • 500ml water +
  • 1 lemongrass stalk 
  • 2 garlic cloves 
  • 2 eschalots  (or 1 large banana shallot)
  • 2 green chillies 
  • 1 veg stock cube or tub
  • 1/4 cup ginger root (measure pre-peeling)
  • 1/2 tsp turmeric (root or powdered)
  • Black pepper 

1. Finely chop the lemongrass (1), garlic cloves (2), ginger root (1/4 cup before peeling), green chillies (2) and shallots (2).

2. Add the coconut oil (1/2 tsp) to a large skillet and heat to melt and add the finely chopped elements from above.  Reduce to low and cook for a few mins, stirring regularly, until the aromas release. 

3. To the skillet, add a good few dashes of black pepper, along with the turmeric (1/2 tsp),  stock sub, coconut milk (400ml) and water (500ml). Bring to the boil, reduce and simmer for 20 mins. 

4. Slice the ends off of the choi sum (1) and tenderstem broccoli (200g). Leave the shiitakes whole, Add these, plus the rice noodle stack(s), to the pan (after it has simmered for 20 mins) for a further 5-10 mins until the veg has softened slightly and cooked through. 

5. Chop the spring onions and add these in last. Serve up!




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