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It’s been a busy few weeks…… and there have It’s been a busy few weeks…… and there have been times when I’ve had to really get super creative in the kitchen as I didn’t have time to go food shopping. 🧑‍🍳But I kind of like the challenge of rustling up something healthy quick and nutritious especially with a few cupboard staples and even frozen veg if you don’t have fresh. Bit of a Ready Steady thing going on! 🥬I give you my summer veg minestrone with beans and a drizzle of diary free basil and walnut pesto for a flavour kick 🥦Featuring: Swiss chard, spring onions, broccoli greens, wild fennel (courtesy of my mamma’s allotment) and a carton of cannellini beans 🍝Pesto isn’t just for pasta and doesn’t have to contain cheese or pine nuts. I whizzed this up with basil from my garden and some nuts I had in my cupboard which happened to be walnuts and it tastes great! But you can use almonds, cashews or hazelnuts. Gotta love pesto…. Great on meat, fish, drizzled on salads and anything else you fancy! #summerveg #minestrone #pesto #homemade #cookingfromscratch #allotment #getcooking #readysteadycook #healthyfood #foodinspo
Leftover Lunch Noodle Salad 🍜It really doesn’t need to be overcomplicated with a few store cupboard ingredients and some leftovers and bits and bobs from the fridge I rustled up this delicious dish in about 10mins. Made me think of your earlier post @cromonutrition about chucking in some colourful stuff! 😍 🥬I had left over noodles (a mixture of soba and wholewheat noodles) and cabbage from dinner the night before (I hate food waste so there’s always something leftover in my fridge from dinner) and then added whatever was lying about in the fridge: some radishes, spring onions, defrosted edamame beans and the tiniest amount of coriander (as that’s all I had) and made a noodle salad with a tahini dressing. It was delicious!! 🍽Swap: edamame beans for frozen peas/broad beans/sweetcorn Coriander for mint Tahini for peanut butter Cabbage for raw spinach/broccoli/lettuce/kale Radish for cucumber/finely sliced mangetout/carrot/peppers Soba noodles for egg noodles/rice noodles/udon etc For the dressing: 2 tbsp of tahini a few drops of tamari or soy sauce a drizzle of sesame seed oil a few drops of mirin/rice wine A squeeze of lime A tiny drop of maple syrup (optional) 🥣Add all dressing ingredients to an empty jam jar and give it a good shake with lid on and loosen with a few splashes of cold water. Give it a taste and correct the balance of flavour depending on how you find it. Mix with the cold noodles and your veggies and enjoy! Top with extra herbs if you have them. This would be a lovely lunch or dinner on a hot summers day ☀️☀️………. wishful thinking! #lunchinspo #noodlesalad #recipes #chuckittogether #noodles #freshingredients #tahini #10minlunchidea #deliciousandnutritious
So next Tuesday Am I’ll be part of a panel with So next Tuesday Am I’ll be part of a panel with two other NT’s talking on a @nutrition.lifestyle.medicine hosted webinar where we’ll be discussing diversity and inclusion within the realms of nutritional therapy and sharing my experience as a co director @breadnbuttercic which I run alongside my nutritional therapy practice. To join the webinar you have to be @nutrition.lifestyle.medicine member but hoping we will get access to the recording in the future for all to view. So if you are @nutrition.lifestyle.medicine member be sure to register and find out more. #bant #nutritionaltherapist #webinar #community #diversity #inclusivity #letstalkaboutit #discussion #nutritionaltherapyinpractice
Another happy client! If you have any health issue Another happy client! If you have any health issues you would like addressed give me a call to discuss how nutritional therapy can help you feel your very best. #nutritionaltherapy #clients #testimonial #postivefeedback #healthgoals
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
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