Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing ingredients and will help to provide a clear path ahead for clean eating, regardless of your starting off point.  


Mackerel with ginger broccoli rice 

• Level: Easy
• Time: 10 minutes
• Makes: 2 servings

This light and fresh Asian-inspired dish is full of healthy fats and a fabulous combination of flavours. Easy to make and ready in 10 minutes flat. The sharp fruitiness of the pomegranate cuts through the oiliness of the mackerel and is a match made in heaven. You can use tinned mackerel, cook some fresh mackerel fillets yourself, or use ready-cooked mackerel.


• 2 cooked mackerel fillets (if you can’t find a sustainable source, swap for MSC-certified sardines or herring)
• 200g pak choi
• 200g broccoli florets
• 1 tablespoon finely chopped ginger
• 2 tablespoons coconut oil
• Zest and juice of 1/2 unwaxed lime
• 50g pomegranate seeds
• 1/2 teaspoon Celtic sea salt / Himalayan pink salt
• Chili flakes (optional)


1. Make the broccoli rice by pulsing the florets in a food processor (to do it by hand, finely chop using a large sharp knife). 

2. Heat the coconut oil in a pan and on a low heat cook the ginger for 2 minutes, then add the broccoli rice, chili flakes (if using), salt, 50ml filtered water, lime juice and zest. Combine thoroughly and cook for 3-4 minutes, stirring regularly. Then add the pomegranate seeds. 

3. Steam the pak choi for 2 minutes. 

4. Plate up and serve.