All posts filed under: Wholefood

Eat to Live, Don’t Live to Eat…5 Life Enhancing Food Choices

I was about 10 when I heard my granddad say this.  I didn’t fully understand what he was saying as a child, I totally forgot it as a teenager of course and as an adult turned it on its head and lived for every sugary snack, pizza, glass of wine or bag of crisps I could get my hands on.  In more recent years I switched those indulgences to ‘organic’ or ‘high end’ products.  My focus was mainly on eliminating chemicals and preservatives.  I enjoyed eating healthily but I most certainly enjoyed the extras too.  That was B.C. (Before Cancer). Cancer drops like a bomb in the centre of your life, scattering its parts far and wide… Those parts of me were and still are scattered.  Pulling my life back together is currently my life’s work.  To go back to what was though, to live relatively carelessly would be to deny what has happened, it would undermine my gratitude for being alive and well, and I just can’t do that, but equally I can’t live …

Sweet & Sticky Fig & Pistachio Quinoa Porridge…& Eating Intuitively

“The weather outside is frightful, but the fire is so delightful…” This line generates a feeling of warmth within me… not just that it connects me to my own inner fire, or Agni as it’s known in Yoga.  Tuning in to our own inner Agni can connect us to feelings of internal physical warmth, we might also refer to it as ‘the fire in the belly’ or our passion for life… it could also relate to our metabolism and the way in which our digestive fire transforms our food in to fuel. Fire is transformational by nature.  Turning matter in to gas and ash.  Untamed, fire can be a destructive force at one end of the spectrum (Think ‘burn out’ in the metaphorical sense) or a damp smouldering smoky non starter at the other end (a lack of passion or a ‘non starter’). Keeping our Agni burning just bright enough is the work of our yoga practice, and I don’t just mean Asana, I mean our true connection with ourselves.  The mind and body working …

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …

Mushroom, Lentil & Red Wine ‘Shepherd’s’ Pie… (He’s a veg shepherd. Obvs.)

The crisp cold and frosty season is well and truly upon us.  The air is cold and the sky is blue, which can provide light relief from the January blues…  The stillness of winter reminds us how important rest is though.  Pacing ourselves, and taking time to be still, whether that’s sitting with a warm drink, or switching fast paced exercise for a more restorative yoga practice.  Stillness in winter can be a way to reconnect to our sense of vitality (or lack of) and preserve our energies, it can also be a place where we begin to feel stagnant, where coughs and cold creep in and it becomes hard to move at all.  Balance is key (Not just tree pose -but it helps!)… One thing this time of year requires, however you’re feeling, is warming hearty food…Good nourishment and extra calories. This is a vegetarian shepherd’s pie recipe that’s hearty and rich, warming and comforting!  Just what’s required in the middle of winter… Ingredients for the Filling: 1 Red Onion 2 Cloves Garlic 2 …

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …

Retro Rhubarb and Ginger Compote

When I think of rhubarb I think of ‘Roobarb and Custard’ the 1970’s kids TV show, or Rhubarb and Custard penny sweets, or endless Rhubarb crumbles every Sunday through the summer…  I’m never very sure whether Rhubarb is a vegetable or a fruit and I’m always slightly panicked as to what to do with it.  However, when in doubt, compote.  The main reasons I love a compote are that it reduces the volume, it stores well in the fridge and it can be added to just about any pudding or breakfast.  Mixed with yoghurt, added to smoothies, dolloped on top of granola or porridge or mixed with ice-cream. Ingredients: 5 sticks of Rhubarb 1 Thumb of ginger 2 Tbsp Maple Syrup A little water Method: 1) Top and tail the rhubarb to remove any scraggly bits.  Cut in to approximate 1cm chunks. 2) Add the rhubarb to a saucepan on the hob with a splash of water and the maple syrup.  Heat and simmer, add a tbsp of water at a time if the compote …

Salted Caramel Pistachio Oat Pudding (or porridge if you like?)

I knew it’d take a cracking dish to get me back to the blog… and this is most definitely it.  Life has been multi-dimentional and so full lately, in the best possible way… But here’s some blog love.  If you’re a pudding for breakfast lover then this should satiate you’re sweet yearnings.  It’s sweet, salty, spicy and creamy.  And as it happens it’s also nutritious, sugar-free and vegan.  So. On. Trend!!  Ahem.  Anyway.  Most importantly it’s a healthy, nutritious breakfast bowl and one I’m really proud to share… I hope you enjoy it, and definitely let me know what you think?!   Ingredients (for 1 bowl): 1 handful whole oats 2 large dessert spoons of coconut cream and milk (about 1/3 400ml can) 100mls of Almond Milk (Or more depending on how wet you like your oats) 1 handful pistachio kernels 4 dried apricots 1 tsp ground nutmeg 1 tsp maple syrup 1 pinch sea salt Method: 1) Add the oats, coconut cream & milk, almond milk and nutmeg to a saucepan.  Stir and bring …

Papaya & Coconut Porridge

It’s a tropical winter warmer… Sweet & fruity, but wonderfully warming on a cold winter’s morning… Porridge sets me up until lunch, providing there’s enough protein in it.  I definitely couldn’t get by on oats and milk, but the addition of coconut milk, and or nuts and seeds keeps me going.  I absolutely love that warming feeling it gives too, like being heated from the inside out…     Ingredients (serves 1): 1 handful oats 1/2 large papaya 1 tbsp chia seeds 1/2 can coconut milk Almond milk to top Method: 1. Put the oats and chia seeds in a pan on the hob.  Halve a papaya and remove the seeds.  Score length-ways and width-ways to create cubes, then scoop them out with a spoon in to the pan. 2. Top up with coconut milk and almond milk and heat for around 5 minutes to a gentle simmer.  Add more almond milk if the porridge is too thick. 2. Serve when it’s hot through and the consistency suits you! Follow us on facebook,Twitter, Instagram & …

It’s Clean, Lean & Green with Turmeric Cashew Cream

So this is it!  The New Year officially starts here… Tim was back to work today and the kids are back to school tomorrow… The Christmas decorations are all down and I’ve had a major blitz of toys, books, DVDs, clothes and unidentifiable objects (which at one time, were probably either dough, ‘toxic slime’, hair gel or raisins) that find their way to the corners of toy boxes, down the back of the sofa and behind cupboards.  It feels good (not the sticky stuff though)…! What also feels good (maybe even slightly better) is that I’ve had an equally clean day of fresh, crunchy seasonal food… No more pie, no more turkey and no more mid morning chocolate made by master chocolatiers! So here’s my Happy New Lunch, full of clean green goodness… Ingredients (Serves 1): Baby Gem Lettuce Leaves to line a bowl Large handful of spinach 1/3 head broccoli chopped really small 1 carrot (spiralized here, but grated would be fine) 3-4 shaves of red cabbage 1 handful raisins 1-2 handfuls raw cashews …