All posts tagged: whole food

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 …

Lasagne & Roast Potatoes Anyone? Or Herby Red Lentil Lasagne…

It wasn’t until I was a grown up that anyone questioned our standard family supper of lasagne and roast potatoes… It gives me quite a giggle to think about it now!  What a carb fest, extreme comfort food!  Although I’ve dropped the addition of roast potatoes from this dish, I do often make a lasagne, especially in the winter months and it’s usually always vegetarian.  It still feels like comfort food to me, and I’m sure my children are inheriting the same feeling… So here it is in all its carby, cheesy, tomato glory!   Ingredients (serves 6): 350g egg lasagne Ingredients for the tomato sauce: 2 tins tomatoes 100g red lentils 1 red onion, finely chopped 3 cloves garlic, crushed 125mls red wine 2 tsp maple syrup 1 tsp mixed herbs 2 sprigs fresh rosemary salt & black pepper additional water to top up when the lentils absorb the liquid Ingredients for the cheese sauce: 100g butter* 100g flour 100g mature cheddar* 1 pint milk* 1 tsp dijon mustard 1/2 tsp ground nutmet crack …

Moroccan Chicken Casserole & Giant Cous Cous

This is a warming, spicy dinner of good nourishment.  Great for a cold evening.  It’s hearty and fills the house with a sweet spicy smell…   Ingredients (serves 4): 4 Chicken Thighs 3 preserved lemons (or 1 unwaxed fresh lemon) 3 small red onions (or 1 large red onion) 4 cloves garlic 25 olives 12 organic dried apricots bunch of fresh coriander 2 tins plum tomatoes 2 cinnamon sticks Olive oil For the spice mix: 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp nutmeg 1/2 tsp mace 2 cinnamon sticks 1 tsp paprika 1 tsp ground cumin For the cous cous: around 75g cous cous per person Method: 1. Heat a couple of tablespoons of olive oil in an oven proof dish on the hob. Pre-heat the oven to 180C 2. Place the chicken thighs in the pan and brown all over for around 10 minutes.  Remove from the pan. 3. Chop the onion, crush the garlic and add to the pan that the chicken was in, adding a little more oil if …

Tomato & Basil Risotto meets Harissa Chicken Bone Broth…

The bone broth from the Harissa Roast Chicken is beautifully warming, without being hot!  It was sitting in my fridge in all its jellified wibbly wobbly gloriousness with a lovely warm red colour… I definitely prefer using broth for risotto than soup, although I’m sure this would have made a lovely tomato based soup… But, risotto it was and tomato and basil seemed like a great accompaniment!  So here it is, nutrient dense, gut repairing, skin nourishing, mineral rich and delicious! Ingredients: 1 red onion 2 celery stalks 2 tbsp olive oil 2 tbsp butter 200g risotto rice 1 small punnet (about 200g) vine cherry tomatoes 1 large handful fresh, chopped basil leaves salt & pepper About 1/2 litre bone broth 1 glass white wine A few shaves of parmesan to add before serving Method: 1.Gently warm the bone broth in a saucepan on the hob.  Have a ladle or cup ready to transfer the broth to the risotto. 2. Heat the oil and butter in a large pan until the butter melts. 3. Chop …

A Jerusalem Artichoke Tart and a Naked Autumn Slaw… Oh the scandal!

I know you must all be relieved… I could hear the panic building at the school gates today… “What shall we do with our Jerusalem artichoke glut” you were saying… “wherever shall we find a tasty recipe”… Well, worry no longer… (ahem).  So unless you’re an allotmenteer or, like me, accidentally ordered the ‘fancy’ box from the veg box people (along with two small loaves of bread and 2ltrs of milk you didn’t need) then you probably haven’t a) heard of Jerusalem artichoke or b) got  a glut in the fridge.  There was only a momentary knee-jerk panic reaction to seeing a whole bag of them in the same week as the #WasteNot campaign (speaking of which the milk and bread is being re-homed with a neighbour).  But after a brief consultation with instagram, and a little bit of research, this delicious union of flavours happened… And it’s worth buying Jerusalem Artichokes for, although I couldn’t tell you where to get them, unless you have a friend with an allotment or order the fancy veg …

Coconut Chicken & Cashew Nuts with Qunioa (starch me up with rice and I’m good too)

This dish has become a regular on the dinner scene in our house.  It originally came from health recipe by Lisa Richards from her anti-candida diet.  OK, don’t stop reading yet!  It’s full of anti-inflammatory turmeric and anti-fungal ginger & garlic.  It’s such a good cleansing meal, if that’s what you’re in the market for… Health benefits aside it’s a delicious Asian inspired good old spicy chicken and cashew nut recipe… The addition of cashews is ours, and I’m pretty sure they’d go against the Lisa Richards rules, but frankly, I like it better this way!  It’s quick too, around 25 minutes, so here goes: Ingredients (for 2): 2 tbsp olive oil or coconut oil 1 onion 2 cloves garlic grated thumb of ginger 1tsp red chilli flakes or 1 fresh red chilli 2 chicken breasts 1 can coconut milk 2 tsps turmeric 3 cavalo nero leaves or other green veg 2 handfuls raw cashew nuts 1 cup quinoa Handful fresh coriander Method: 1. Get a pan of water on the boil for the quinoa. …

Arancini with Spicy Tomatoes and Black Eye Beans

This is truly indulgent, especially the day after risotto!  But what can you do when there are leftovers that need to be used up?  And, anything in breadcrumbs goes down well with the kids… I haven’t made Arancini other than with leftover risotto, and honestly I think this is the best way, it’s full of flavour, sticky and easier to handle…  It’s a great lunch or evening meal served up with these spicy tomatoes and beans. Ingredients for the Arancini: Around 200g leftover risotto (see risotto recipe) 1 egg Handful plain flour Dessert bowl of breadcrumbs (see breadcrumbs recipe) 1 heavy-duty pan for deep-frying 1/2 ltr olive oil Method for the Arancini: 1. Heat the pan with the oil until hot. After a few minutes test the heat by dropping a small piece of bread in. It’ll float and fry if the oil is hot enough. 2. Take dessert spoons of risotto rice and roll between the palms in to a ball. 3. Roll in flour, then beaten egg, then coat in breadcrumbs and drop …

Cheap as Chips with Bestival Sauce

This is a great side or snack… The kids love it and I love picking on it when they have it! Using olive oil, and cutting out any dehydrated potato or additional starch or flavour that can be found in commercial potato products, these take 25 minutes in the oven.  As quick as most frozen oven chips, and cheap too! Ingredients: 1 medium potato per person cut in to 6 1 tbsp olive oil pinch of sea salt sprinkling of paprika (added by my lovely neighbour Louise) Method: 1. Pre-heat the oven to 200C 2. Cut the potatoes in to eight and spread out on a baking tray. 3. drizzle the olive oil and pinch of sea salt over the potatoes and give them a shimmy. 4. bake for 25 mins (or until the flesh is browning and they’re cooked through) The sauce here comes from our Chilli Chicken Bestival Kebabs recipe… Which was inspired by Tim’s weekend jolly (sorry work trip) to Bestival a few weeks ago! If you fancy chicken with the chips …