All posts filed under: Spring

An Hawaiian Poke Bowl meets an English Autumn

Traditional Hawaiian Ahi Poke recipes call for raw tuna, which, try as I might I’m just not keen on.  But in this poke bowl recipe you could absolutely switch out the tofu for tuna, or salmon.  The recipe is filled with warming spice and rich toasted sesame flavours, and the good old English Autumn’s staple green vegetable Cavolo Nero toasts up as fantastic seaweed substitute.  So sit on the couch, close your eyes and imagine you’re on an Hawaiian beach… See, I bet you’re feeling warm already! Serves 2 ~ Preparation 10mins ~ Cooking time 30mins Ingredients: 200g Tofu 5 tbsp Toasted Sesame Oil 250g Sushi Rice 6 Cavolo Nero Leaves 2 White onions 1 large red chilli 1 thumb ginger 3 cloves garlic 1 tbsp Tamari Soy Sauce 1 bulb fennel 1/2 Avocado 1 dstsp Agave nectar Method: 1) Pre-heat the oven to 150C.  Wash the rice in a bowl of water, rinse, drain and repeat 3 times.  Bring 350mls water to the boil in a pan on the hob.  Add the rice.  Simmer …

Wild about Garlic (that’s Wild Garlic)…Recipe Share…

If you go down to the woods today, and follow your nose along the river bank, you might notice the pungent smell of wild garlic wafting through the air.  You’ll see it in all it’s woodland growing green glory, carpeting the banks of the river Mole, deep in the woods…  It’s a fairy-tale food, and it’s free!  It’s coming in to season now and it’s so worth hunting down…  So if you’re out walking or feel like an adventure, keep your noses peeled and collect the green leaves (not the bulbs) for use as you would any seasonal herb or garlic!  The flowers are edible too, but as with any herb, it’s most pungent, tender and tasty just before it flowers.  Not only that it’s quite literally a superhero amongst foods. My lovely Twitter folk friends have shared their favourite wild garlic recipes with me, so here they are for you, and of course if you have any recipes to share, please link them in the comments below… My own adventures with wild garlic and …

Spring means Seabass & Samphire

Eating seasonally means really savouring the first taste of the season, never taking food for granted and being really glad the season is over.  Without fail, however much I overdo a food, when the season comes around again I’m so glad to taste it! Seabass comes in to season in spring in the UK.  I nearly always have it salted and pan-fried with samphire and a potato of some kind… It’s a salty sea-side dish.  Packed with phytochemicals and rich in vitamins it’s a food combo to feel really good about… ‘All Hail Samphire, The Salty Veg of The Sea’ Ingredients (serves 2): 2 seabass fillets 2 large potatoes 250g punnet cherry tomatoes 90g samphire 1 large shallot 2 cloves garlic 1 handful fresh mint olive oil salt & pepper 1 tsp maple syrup Method: 1) Peel and quarter the potatoes, place in a pan of lightly salted water on the hob.  Bring to the boil for around 10 minutes, or until the potatoes are soft and can be mashed. 2) Heat a tbsp olive …

Tom Yum Yum Yum

Endless evenings on Thai beaches.. endless days snorkeling, scuba diving and soaking up the sun.  Thai food for me is a little taste of heaven.  It opens doors to memories that will forever soothe my soul, soften my heart and inspire and lift my mood.  It’s truly mind body & soul food… So in the early, cool spring sun, here’s a dish to usher in the heat… Literally.  Prawns, Oyster mushrooms, mange tout and plenty of Chilli… It’s a Tom Yum ‘yum yum’! Ingredients: 4 Cloves Garlic 1/2 Thumb Ginger 1/2 Red Pepper 300g Oyster or Exotic Mushrooms 200g Mange Tout 150g King Prawns 1 Can Coconut Milk 1 Small Bunch Coriander 2 Red Chillis 1tsp Fish Sauce 1tsp Turmeric Juice of 1 Lime 1tsp Tamarind past 1/2 tsp Palm Sugar 2 tbsp coconut oil 1/2 cup quinoa Method: 1) Heat the coconut oil in a large pan or wok on the hob.  Bring a separate pan of water to the boil and add the quinoa.  Simmer until the grain splits and softens, drain and …

Free Healthy Desk Lunch Recipe Ebook

This is exciting!The lovely folk over at Furniture at Work have put together a fab recipe ebook filled with healthy desk lunch ideas.  The ebook contains recipes by a collection of 16 bloggers and includes Hole Food Family’s very own ‘Clean, Lean & Green with Cashew Turmeric Cream’. The ebook is free to download and contains some Gluten Free, Vegan, Seafood, Egg & lunchbox inspiration… Click the link below to download your copy for FREE!  #HealthyDeskLunch Healthy Desk Lunch Recipe Ebook Follow us on facebook, Twitter, Instagram & Pintrest Follow my blog with Bloglovin  

Garlic Mushroom, Thyme & Goats Cheese Toast

I could almost always have a cheese and Marmite sandwich for lunch, especially when I’m on my own.  No brain power required.  Fills a hole.  No further thought until supper time.  But when I jolt myself out of my rut and start pulling ingredients out of the fridge in a ‘ready steady cook’ style challenge I remember how good lunch for one can be.  And without any extra time or effort (other than applying my mind to it)!  So the result of today’s jolt of inspiration is this… Ingredients (Serves 1): 1 slice sourdough bread (toasted) 4 large chestnut mushrooms 2 cloves garlic 1 tbsp butter 1 spring onion 2 tbsp white wine 1 small sprig thyme 4 thin slices goats cheese Method: 1) Toast the sourdough in the toaster. 2) Melt the butter in a pan on the hob. 3) Crush the garlic, thinly slice the spring onion and add to the pan along with the thyme to soften (without browning). 4) Add the sliced mushrooms and the white wine. 5) Simmer until the …