Pumpkin Pasta
This pasta is the ultimate fall comfort food. It’s a creamy mix of pumpkin bechamel, topped with roast pumpkin and pine nuts.
Tag: Autumn
Apple and Berry Bircher Muesli
This overnight recipe is great for getting a head start on the week. It will last in the fridge for a couple of days and can easily be scaled up or down depending on how many mouths you are feeding.
Garden Salad with Lemon Dressing
Garden salad with lemon dressing
April 27, 2020
: 4
: 5 min
: 5 min
: Easy
This light, crisp salad makes a great side for a family roast. The sweetness from the corn balances the sharpness of the lemon dressing. Halve the quantity and add tuna (we like Ortiz) for a healthy lunch-time salad.
Ingredients
- For the salad
- 1 butterhead lettuce (or iceberg), leave washed
- 100g Montgomery cheddar, roughly broken
- 1 tin organic sweet corn, rinsed and drained
- 6 radishes, thinly sliced
- 200g cherry tomatoes, halved
- For the dressing
- 1-2 lemons, juiced
- 2 teaspoons wholegrain mustard
- 2 teaspoons clear honey
- ¾ teaspoon salt
- ½ tsp black pepper
- ¼ cup high-quality extra virgin olive oil
Directions
- Step 1 For the salad, combine all the salad ingredients in a large bowl.
- Step 2 For the dressing, whisk all the dressing ingredients in a small jug until combined.
- Step 3 Store both in the fridge separately until ready to serve.
Variations:
- For a vegan version, omit the cheddar and swap the honey for maple syrup in the dressing.
“We have all known the long loneliness and we have learned that the only solution is love and that love comes with community.” Dorothy Day
While making the salad, take a few moments to reflect on how love and community manifest in your life. You might bring to mind a friend you haven’t spoken to in a while and call them (no text!).
Vegan Kimchi Fritters
Vegan kimchi fritters are easy to pull together on a weeknight, using cupboard ingredients. They make a satisfying meal with your favourite hot sauce and sliced avocado.
Nourishing Pea and Mint Soup
Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.
Broccoli ‘Buddha’ Bowls
Broccoli ‘Buddha’ bowls
March 29, 2020
: 4-6
: 15 min
: 20 min
: Easy
Perfect for a mid-week lunch or homemade brunch, these broccoli ‘Buddha’ bowls pack a nutrient punch. Roasting the broccoli adds a lovely char, while the dried cherries lift the nutty notes from the almonds and tahini dressing.
Ingredients
- 100g purple sprouting broccoli, trimmed
- 200g broccoli, cut into 1-inch florets
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Maldon sea salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons Greek tahini
- 3-4 tablespoons water
- 2 tablespoons lemon juice
- 1 teaspoon clear honey (or maple syrup to make vegan)
- 1 teaspoon rapeseed oil
- 1 tablespoon pumpkin seeds
- 45g almonds
- ½ tablespoon sunflower seeds
- 30g dried cherries
- 1 packet of Merchant Gourmet Red & White Quinoa (250 g cooked)
Directions
- Step 1 Preheat the oven to 200 degrees Celcius (fan force) and line a baking tray with baking paper.
- Step 2 Place the broccoli into a medium-sized bowl. Drizzle over 1 tablespoon of olive oil and season with sea salt and white pepper. Use your hands to coat the broccoli evenly and spread it out on the tray.
- Step 3 Roast for 15-20 minutes. Remove and leave to cool.
- Step 4 Turn the oven down to 160 degrees Celcius (fan force) and toast the pumpkin seeds and almonds together for 6 minutes or until they become aromatic. (Nuts and seeds turn bitter very quickly so keep a close eye on them).
- Step 5 To make the dressing, whisk the tahini, water, lemon juice, honey, and remaining 1 teaspoon of olive oil in a small jug until well-combined.
- Step 6 To assemble the salad, combine the quinoa, pumpkin seeds, almonds, sunflower seeds, and dried cherries in a large bowl. Arrange the roasted broccoli on the serving plate and spoon the quinoa mix on top. Place the dressing in serving jug.
Variations:
- For an extra green boost, serve with a few sprigs of watercress or sliced avocado.
Are you looking to live a greener, more sustainable life, but don’t know where to start? Green Housekeeping by some Christina Strutt rounds up traditional advice that has been around for years on how to ‘waste not, want not.’ Real change starts in the home.
Autumn Pumpkin and Fetta Tart
Crimson butternut squash is matched with salty fetta and crunchy roasted walnuts in this delicious tart. A favourite for bake sales, serve it warm with a leafy salad of chicory and radicchio and its sure to disappear.
Warming Heritage Carrot Soup
In season heritage carrots give this soup its distinctive garnet colour. You can turn the heat up or down for a warming meal when the cold weather starts to set in.
Baked Figs with Oat Milk Porridge
Baked figs with oat milk porridge
December 27, 2019
: 6
: 10 min
: 30 min
: Easy
Baked figs in autumn are a bacchanalian delight – with an imperial purple exterior and a sweet sticky centre – this ancient fruit has a rich culinary history. Paired with thyme (another ancient herb prized for its healing properties), this fig porridge is an indulgent yet healthy start to the day.
Ingredients
- For the figs (serves 6):
- 6 fresh figs
- 5 sprigs of fresh thyme
- 3 tablespoons Olivelogy’s Greek wild thyme honey (or other clear honey)
- 2 tablespoons warm water
- For the porridge (serves 1):
- 35g jumbo oats
- 300ml whole oat milk (we used Oatly)
- ½ tablespoon ground flaxseed meal or crumbled walnuts, to serve (optional)
Directions
- Step 1 For the figs:
- Step 2 Preheat the oven to 180 degrees Celcius (fan force). Line a small baking tray with baking paper (the figs should fit tightly).
- Step 3 Cut a cross into the top of each fig, about a third of the way down. Gently squeeze the base of each fig to let the centre open up.
- Step 4 Lay the thyme sprigs on the bottom on the tray and place the figs on top.
- Step 5 Whisk the honey and water together in a small jug and pour it over the figs.
- Step 6 Bake the figs for 20 minutes, basting them halfway through with its syrup. The figs should retain their shape, but be soft and sticky. Set aside to cool.
- Step 7 For the porridge:
- Step 8 Put the oats and oat milk in a medium saucepan over high heat.
- Step 9 Once the milk starts to bubble, turn the heat down to medium-low. Gently simmer for 8 minutes, stirring frequently, or until the oats have softened to a smooth and creamy consistency.
- Step 10 Transfer the porridge to a serving bowl. Evenly sprinkle with the ground flaxseeds or walnuts (if using), set a fig in the middle and spoon over some of the fig syrup.
Variations:
- The baked figs also work well served on top of a spoonful of Greek yoghurt.
The feet carry much tension – crammed into shoes all day, and moving us around. Consider doing a short myofascial release sequence with a soft trigger point ball (or tennis ball). Many health and fitness resources will show you how to do this correctly.
Decadent Rum Hot Chocolate
A festive ode to those long Winter nights, try this boozy hot chocolate after dinner instead of pudding.
