07940 571 676 info@livinghealthymatters.co.uk

Facebook
Instagram
RSS

Facebook
Instagram
RSS

Home
About
- About me
- About Nutritional Therapy
Services & Fees
- Consultations & Fees
- Talks & Workshops
Testimonials
Blog
Contact

Select Page

Contact

Email

info@livinghealthymatters.co.uk

Call Us On

Associations

livinghealthymatters

Braised puy lentils with orzo 🧅This is a tast

Braised puy lentils with orzo

🧅This is a tasty vegetarian meal packed full of fibre and brightly coloured veg maximising your nutrient intake which we especially need at this time of year.
🧄It’s very versatile. You can use any veg you have mushrooms and spinach would work really well. You can use rice instead of orzo and fresh parsley instead of thyme. I love using the seaweed seasoning it adds a depth of flavour to the dish
🫑Orzo looks like rice but is in fact pasta. I used @merchantgourmet puy lentils that I precooked but you could use tinned lentils or the pre cooked variety in pouches @merchantgourmet do these too. I love puy lentils they are nuttier and have more texture than normal lentils

Ingredients

* Half butternut squash peeled and cut into small chunks
* 1 large onion or a few spring onions
* 2 Peppers (any colour) cut into small chunks
* 2 cloves of garlic crushed or grated
* 1 vegetable stock cube
* 1 cup of puy lentils
* 1 cup of orzo
* A few sprigs of thyme
* 1 bay leaf
* Salt and pepper to season
* @wonderfoodfromthedeep seaweed 1/2 tsp

Method
If you are using uncooked lentils cook them first and put aside
Gently fry the onion in some olive oil until softened then add the butternut squash, peppers, thyme, seaweed seasoning and garlic and cook for about 8 mins
Next add the orzo to the veg and crumble a stock cube in the pan and add enough water to cover the orzo
Make sure the heat is very low and keep an eye on it as orzo can stick. Add a little more water if this happens and cook for about 10mins until the orzo is cooked and the lentils towards the end of cooking and mix well and serve
.
.
.
#recipes #homecooking #plantbased #puylentils #winterfood #getcooking

It’s officially Christmas!! 🎅🏻🎄warm you

It’s officially Christmas!! 🎅🏻🎄warm yourselves up with this really tasty and aromatic soup full of anti inflammatory goodness such as ginger, garlic and turmeric. Which can help fight off colds and viruses. Plus being a soup means you don’t lose any nutrients in the cooking process. Perfect for the whole family (just leave out the chilli if serving to children - unless they like it!). Add more or less ginger and garlic according to your preference - I added loads!

Coconut and red lentil soup
Serves 4

🥥 Ingredients
1 tbsp of coconut oil or use olive oil
1 large sweet potato diced
2 carrots diced
Thumb size piece of ginger finely chopped
4 cloves of garlic finely chopped
1tsp of turmeric or a piece of fresh turmeric chopped
1 cup of red lentils
1 onion or 4 spring onions
1 red chilli deseeded and chopped
1 litre of vegetable stock
1tbsp of tomato purée
Handful of fresh coriander
1 tin of coconut milk
Salt and pepper to taste

🥣 Method
1. Gently heat oil in a large pan and fry sauté onions until soft
2. Add garlic, ginger, turmeric, chopped chilli to the onions and sauté for a few minutes and add the red lentils and veg and stir to combine
3. Then add stock, tomato purée, coriander, coconut milk and cook on a low heat for about 30 mins until the lentils and veg are cooked
4. Blend with a stick blender and serve - if it’s too thick just add some boiling water to loosen

#soup #souprecipe #winterwarmer #antiinflammatory #wardoffcolds #easyrecipe #coconutmilk #turmeric #ginger #garlic

A little info on the importance of looking after o

A little info on the importance of looking after our gut health. There’s so much we are yet to discover about the power of our microbiome bit just think of it as your second brain or as you colony of protective soldiers who’s job it is to look after your immune system, breakdown your food, absorb your vitamins and minerals and so much more #guthealth #microbiome #gutbacteria #gutbacteriahealth #probiotics #probioticfoods

So here it is peeps my recipe for homemade kimchi.

So here it is peeps my recipe for homemade kimchi. For any of you who aren’t familiar with this wonderful condiment. It’s a Korean fermented side dish which is not only super good for you (I’ll explain why in another post) but it tastes delicious.
Ingredients
* 1 large Chinese lead cabbage
* ¼ cup sea salt
* ¼ to ½ cup gochugaru (Korean pepper flakes)
* 7 to 10 cloves garlic
* 3 to 4 inches ginger
* 1 tsp sugar
* 3 to 4 Tbsp water
* Optional: 3 Tbsp miso paste or fish sauce
* Half an apple cored
* 2 carrots cut into strips, or 8 oz daikon radish
* 4 spring onions cut into 1-inch pieces
Method
* Start by sterilising a few jam/kilner jars - you can do this by placing them on a dish washer cycle
* Rinse the cabbage well, then cut it into quarters, lengthwise. Place in a large bowl and cover completely with salt, working the salt between all the leaves. Let sit for about 2 hours, massaging and turning the cabbage every 30 minutes, until cabbage has wilted down. When finished, drain and rinse the cabbage very well (until a torn-off piece no longer tastes overly salty). Squeeze out excess water.
* While the cabbage is in the brine, make your paste. Add the gochugaru, garlic, ginger, sugar, and a little water to a food processor. You can add miso or fish sauce here if you like. Blitz until smooth. You may need to add a little more water to the paste if it’s too thick.
* Mix the cabbage with the carrots, spring onions, apple Combine the well-rinsed cabbage, pepper paste, carrot (or daikon radish), apple and spring onions in a large bowl, mixing well with clean hands or use rubber gloves.
* Pack the kimchi into clean glass jars, pressing down so that it’s covered by the juices and there are as few air pockets as possible. Leave at least an inch of free space at the top of the jar and seal with a lid. Place the jars somewhere at room temperature and out of direct sunlight, letting it ferment for 2 to 5 days.
* Check on the kimchi everyday, pushing the cabbage down with a spoon to release gasses and prevent leaks.
* When you are happy with it store in the fridge and it’s ready to eat!

#kimchi #fermentedfoods #guthealth #homemade #gutbacteria

Sometimes all it takes is a small change to make a

Sometimes all it takes is a small change to make a bigger difference #nutritionaltherapy #nutritionaltherapist #smallchangesbigresults #dietarychanges #makethechange #quoteoftheday #testimonial

It’s #bnfhealthyeatingweek this week and today i

It’s #bnfhealthyeatingweek this week and today is focusing on eating more varied vegetables.
🥦Eating a variety of vegetables means that not only are you introducing more nutrients and minerals to your body but you are also increasing diversity in your gut bacteria.
🥕So why is that important? Well your gut bacteria does a huge job of helping control digestion, influences the balance of our immune system and much more. An imbalance of unhealthy and healthy microbes in the gut may contribute to weight gain, high blood sugar, high cholesterol and other disorders.
🥬So when you next do your weekly shop make sure you include some vegetables you’re never eaten before.
.
.
.
#healthyeatingweek #eatmoreveg #guthealth #microbiome #feedyourgut #eatyourveggies #trysomethingnew #vegetables #eatyourgreens #nutritiontips

Load More… Follow on Instagram

Contact me

E: info@livinghealthymatters.co.uk
T: 07940 571 676

Consultation Rooms

Blueprint Fitness
1105-1111 High Road, Whetstone, North London N20 0PT
Monday's to Thursday's

© 2019 Living Healthy Matters | Made in APNM | Privacy Policy