It’s Shrove Tuesday – Pancake Day. Of course, pancakes are not just for one day of the year – that would be too sad – but it’s a good day to post about them! In fact, it’s only now that I realised I haven’t shared my favourite pancake recipe – it’s time to remedy that!
February is a funny month. Spring is on the way but the weather can be so harsh, as if winter doesn’t want to let you go just yet. The icy cold winds of the last few days here in the UK are the perfect example of this! Continue reading “Barley and roasted squash stew”
This is the time of year when we could all do with a bit of sunshine – certainly for those of us in Northern Europe! Grey cloudy days mixed with showers and the odd downpour mean we don’t get to see much blue sky and sun. We know it’s there, that sunny days are on the horizon (hopefully!), and it’s a joyous treat on those occasions when the clouds clear and golden beams shine through. Continue reading “Spicy squash rice”
I do love a vegetable that’s adaptable, something that can be used in all sorts of dishes both sweet and savoury. And sometimes in surprising ways. Pumpkins and squash definitely hit that criteria. In beautiful shades of orange, these lovely gourds maybe be harvested in autumn, but can last all through the long winter. Continue reading “Sweet pumpkin pie”
Autumn really has hit with the wind, rain and dark evenings. So time to hunker down with some comfort food 😉
When you hear the expression ‘comfort food’, what do you think of? For many its stodgy bread, rich puddings, cake or chocolate eaten with a mix of guilt and pleasure. Often associated with childhood or times of abundance, sweet calorie-laden comfort food certainly does hit the pleasure centres in the brain, but for how long? And with what effect on the body?
Whilst I remain a huge fan of cake (for life would be dull without it!), I prefer my comfort food to nourish as well as nurture. Something nutrient dense and warming, like a big hug on the inside that has more than a fleeting effect – and doesn’t go straight to my hips!
This rainbow chilli is my perfect comfort food for this time of year. Packed full with veggies of different hues, it’s pleasing to the eye as well as the body. Every colour has its own tiny powerful phytonutrients, many of which act as anti-oxidants that help reduce inflammation and support the immune system, super important with all the autumn colds going around. And of course there’s Covid too!
And it’s not just the veggies that get up to good on the inside, but the spices as well. Chilli is super warming and contains compounds that help with chesty coughs and colds (amongst other things) and cumin helps calm the digestive system as well as supports immunity.
Of course, no chilli is complete without the beans. I use two different types in this one, kidney and pinto beans. Both have their own different phytonutrients as well as lots of plant protein, minerals and of course fibre. Keeping our microbiome – the colony of friendly bacteria living in the large intestines – happy is key to us being happy and healthy. And beans are full of gut loving fibre. They may make you fart, but beans are one of the healthiest foods you can eat – and yes they’re good for the heart too!
So if your evening is feeling rather dull and in need of something comforting, why not try this hug- in-a-dish rainbow chilli? It’s so good! And don’t forget to let me know how you get on. And if you feel in the need for something even more nurturing, then have a look at our next online retreat – Winter Glow. A whole weekend full of relaxation, company and great food ideas to really get you set for winter. Check it out here and come and get your glow on!
Warming Rainbow Veggie Chilli
- 1 medium red onion chopped
- 2 medium orange or purple carrots chopped
- 2 medium sticks celery chopped
- 2 medium bell peppers colours of choice
- 1 fat clove garlic finely chopped
- 400 gram tin of chopped tomatoes
- 1 teaspoon chilli powder mild or hot
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 400 gram tin red kidney beans rinsed
- 400 gram tin pinto beans rinsed
- 1 tablespoon tomato purée
- 40 gram fresh coriander or spinach chopped
- salt and pepper to taste
- Chop the onion, carrots and celery. Heat a couple of tablespoons of water in the base of a medium-sized pan and add the veg with a pinch of salt. Sauté on a medium heat for 5 minutes, stirring regularly so the veggies don't stick.
- Whilst the veg are cooking, chop the peppers and garlic. Add the peppers to the pan with a little extra water if needed and cook for a couple of minutes, then add the garlic. Cook for another minute.
- Pour the tinned tomatoes into the veg and add the spices. Stir well. Pop on the lid and simmer for 15 minutes until the veggies are soft.
- Stir in the drained beans and the tomato purée and cook for another 5 minutes. Add a little water to the pan if the mix is too thick - I like a good amount of sauce!
- Turn off the heat, season with salt and pepper and stir in the chopped fresh coriander or spinach. Serve on a baked potato, with wholegrain rice or wholewheat wraps.
Crackers are great! Crisp and crunchy texture that carries off all sorts of flavours, they’re perfect to have in the cupboard for lunch or snacking. What’s not to love? Well, for many people, the ingredients in shop-bought crackers are not ideal, particularly if you have food intolerances, follow a specific way of eating for health or want nourishing whole foods that don’t include ingredients that have a negative effect on the environment. Continue reading “Seedy crackers”
If I had a pound for every time someone said ‘oh but I couldn’t give up cheese’, then I would be rich! It is the most common difficulty people envision. Even though if you think about it logically, it’s a pretty foul product – concentrated cow breast milk and mold! Continue reading “Homemade dairy-free ‘cheese’”
One of the things discussed on my Eat Well Live Well course is how to successfully transition to eating a whole-food plant-based diet with minimal pain and maximum pleasure. Change can be challenging but it doesn’t have to be an austere process. One of the most frequent difficulties I hear is “but what do I eat for lunch?”. Continue reading “Chickpea sandwich spread”
I do love a good curry! Going to India really gave me a passion for Asian cuisine. There are just so many different types of dishes, many of which we rarely or never get to sample outside of the country, unless you’re lucky enough to have a friend who hails from there! Continue reading “Malabar curry”
I do love a flapjack! I used to be a bit addicted to them when I was at school – that delicious butter and sugar combo just hit the spot! My friends mum used to make the best ones. I’m not sure what the magic ingredient was but they were just too good! Continue reading “Apple and date flapjacks”