All posts tagged: winter recipes

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 …

Mighty Minestrone & Other Winter Warmers

In the thick of this cold snap, bundled up in chunky knitwear and just as I was gloating that I haven’t been ill since I can’t remember, it hit me.  The worst cold virus I’ve had since I can’t remember… hot & cold, aching all over, 3 days on the sofa and counting and most distressing (for me not my family), I’ve lost my voice, totally.  No sound, just whispers.  Actually I think my family are probably quietly relieved!!  So this is a recipe I meant to post a good few days ago, spurred on by Nigel over at The Hersham Hub and his request for winter warmer recipes…   Ingredients: 1 red onion 2 cloves crushed garlic 2 small leafy celery stalks 2 green chillis 1 courgette 1 pointed red pepper 1 sprig rosemary 2 tsp paprika 1 tsp mixed herbs 1 tsp vegetable bouillon 1/2 glass red wine 25g fresh basil 2 tins plum tomatoes 1 tin mixed beans 1/2 cup orzo (pasta) 20g butter 2 tbsp olive oil Method:   1. Heat …

Raw Winter Slaw

This is a lovely accompaniment to a hot buttery jacket potato.  Is there ever a time when a jacket potato isn’t a good meal option?  OK, so I recently found out that it’s not one of your five a day (sad face), but they’re full of fibre, vitamins and are a healthy source of carbohydrates (happy face)!  So what to have with them?  If you’re a cheese and coleslaw fan then this one is for you… Ingredients: 1/2 celeriac, peeled and grated 1/4 red cabbage finely chopped 1 tsp paprika 6 tbsp natural yoghurt 2 tbsp dijon mustard 1 handful pinenuts, toasted Juice 1/2 lemon Method: 1. Grate the celeriac & finely chop the red cabbage.  Place in a mixing bowl. 2. Add the yoghurt, mustard, paprika & lemon to a separate bowl and mix thoroughly. 3. Add the yoghurt mixture to the celeriac mixture and stir through so all the veg is coated. 4. Heat a pan on the hob and throw in a large handful of pinenuts, toast until lightly brown all over …

Chicken Pasanda With Cauliflower, Coconut & Almond ‘Rice’

This isn’t a fad.  Don’t mistake this one for a carb-avoiding gluten-free fashion supper… Although it happens to be those things!  For me it’s an alternative, I just didn’t fancy rice, and I do love cauliflower, and it does happen to be delicious!  Have you tried my vegetarian Mushroom Pasanda recipe by the way?  This is the same recipe (almost) with chicken!  So here it is!     Ingredients (serves 2):  1/2 large onion 4 cloves garlic 1/2 thumb ginger 1 red chilli (de-seeded) 1/2 tsp coriander seeds 1 tsp each of ground cinnamon, turmeric & mild curry powder 2 Organic Chicken Breasts 1 can plum tomatoes 1 can coconut milk 100mls white wine 1 small bunch chopped coriander 1 small head of cauliflower 1 handful whole almonds 3 tbsp desiccated coconut 2 tbsp coconut oil Salt & pepper Method: 1. Heat a tbsp coconut oil in a pan on the hob & pre-head the oven to 200C. 2. Finely slice the onion, crush and chop the garlic and soften in the pan for a …

An Open Letter to Brussels Sprouts & Maple Roast Sprouts with Walnuts & Beetroot

Dear Brussels Sprouts, I think you should know how much I appreciate you.  Firstly you look like a cabbage, grown by a fairy, which makes me want to make a teeny tiny jar of Saurkraut out of you, or put you in the garden of my daughter’s doll’s house. I love that you chose to take all that wonderful brassica goodness and package it in really convenient, almost perfectly human bite sized portions.  I believe you really want us to eat you… I learned today that you contain isothiocyanates and that isothiocyanates promote the elimination of potential carcinogens from the body, and may also lower the risk of heart attack! Thank you so much for those wonderful health giving properties. Thank you too for being a vegetable who endures the cold to give us a winter crop.  You brave and selfless little brussels sprout.  It can’t be easy.  I’m sure sometimes you must envy peas and beans and those summer crops who get so much attention and summer warmth. But brussels sprouts, you provide such …

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 …

Harissa Roast Chicken & Warming Winter Bone Broth

Sundays throughout Autumn and Winter are for roast dinners in our house… It’s a really great time to come together as a family and the kids love the array of food on offer.  It means they eat well because they have control over their portions and food choices, albeit vegetables are compulsory!  But then aside from the meat it mainly is vegetables, in one form or another… We usually buy a chicken, it’s down to me, I just don’t enjoy very rich red meat, and it’s always free-range & organic.  We are so detached from the process of food production on the whole, but I have an underlying sense of responsibility for the quality of life the animal has lived.  Plus, I just don’t fancy eating the antibiotics & hormones pumped in to the non-organic farmed birds.  It’s seems cruel and it’s certainly has no health benefits for me, in fact probably quite the opposite.  So, with our organic chicken ready for the roast, this week I fancied something a little different, and went with …