I loved making this with my mother when growing up, best part hoovering the hedgerows with my basket that was handed to me and sent out to forage the hedgerows. Being in wales however instead of the red and black currents we used Whinberries gathered from the sugar loaf mountain in Wales.
300g of raspberries
225g of blackberries
100g of redcurrants
400g of strawberries
140g of golden caster sugar
400g of brioche loaf
whipped cream to serve
I love this salad as it looks beautiful and its stunningly tasty. Where is the meat?
NUTRITIONAL NUGGET Puy lentils are a great source of zinc and magnesium, to support you in stressful times. Puy lentils are a great source of vegetarian proteinThe cells of your body need protein for growth, maintenance and repair. Protein is also vital for the production of antibodies to fight illnesses, and is the main nutrient which keeps your hair shiny, nails strong, and skin glowing. When people think of protein, they usually think of animal protein. However animal protein (especially red meat) is high in saturated fat which can increase your cholesterol levels, and excessive consumption may eventually lead to health issues in the future (ie. heart attack, stroke, narrowed arteries). You don’t have to be a vegetarian to benefit from including a healthy non-animal protein source in your diet at least once a week, such as Puy lentils.
4 tbsp olive oil
1tbsp agave syrup
1 tbsp balsamic vinegar
4 ripe pears halved
60g Puy Lentils or two hand fulls.
1 vine of baby tomatoes
40g of flaked almonds
2 spring onions thinly sliced
1/4 teaspoon of red chilli or one fresh.
Juice of half a lemon
120g of fennel leaf fresh from the garden if possible.
Place 4 tablespoons of the olive oil in with the agave syrup and balsamic vinegar in a shallow pan, add the pear and half-cover the pan with a lid. Simmer frequently to make sure there is enough liquid, adding water a tablespoon at a time if necessary.
Meanwhile, place the Puy lentils in a pan, cover with plenty of cold water, bring to the boil, then simmer for 20-25 minutes, until al dente, cook longer if you prefer them softer. Drain and set aside.
Preheat the oven to 160 degrees C 325 Faran-hight/ gas mark 3. Place the tomatoes still on the vine on a baking tray and bake for 15 minutes, or until the skins soften and start to split.
Put the plaked or whole almonds, spring onions and chilli in a bowl, add the lentils, the remaining olive oil and the lemon juice and toss gently.
To serve, arrange the fennel leaves and oriental greens on a dish pile the lentils on top with the pears with its juices and vine tomatoes.
Two weeks ago my body rejected coffee. A favored addiction was being confronted. Amazingly the transition was met effortlessly knowing that to continue was putting more pressure on my system and showed itself up with red cheeks after each cup. In February 2016 I was in Hawaii and I met a beautiful woman who fortuitously introduced me to this recipe.
How to make morning glory.
Table-spoon of Dandy-blend (Amazon) or local health food shop.
1 Teaspoon of Organic Maca powder
1/2 Teaspoon of Super-Cacao
1 Teaspoon of coconut virgin oil
1 teaspoon of Manuka honey (if you like it sweet)
Splash of milk (alternative)
Place all in a blender turn up high - low - high. A frothy delicious dream.
P.s. you can add Cinnamon or Cayenne as an added taste.
Red lentils are a rich source of both high-quality protein and high-quality carbohydrates. The protein in red lentils is almost complete; if you add a grain to one of your meals the same day, your body will have all the essential amino acids it needs to make new proteins. The carbohydrates found in lentils trickle into your bloodstream (never surging or producing high levels of insulin), allowing adequate amounts of glucose to enter the blood slowly and giving you sustained energy while supporting a healthy weight-management plan.
Makes one loaf pan.
Serves 4 to 6
Prep time: 35 minutes.
1¼ cups red lentils
1 small onions grated
1 clove garlic
2 tablespoons hemp oil
1 Desert spoon of coconut cream
1/2 hand full of desiccated coconut
1 teaspoon of coriander
1 teaspoon salt & pepper to taste
1 Teaspoon of paprika
1 teaspoon cider vinegar
Juice of a small lemon
1 Grated red pepper
½ cup roasted red peppers
½ cup mixed Greek olives
Wash lentils. In a large sauté pan, sauté onions and garlic in olive oil. Add lentils, water, and herbs. Bring to a boil, then cover and simmer. When lentils are soft (after about 20 minutes), add salt, lemon, red pepper and herbs. Stir until well combined. Stir in coconut and turn off heat. Stir altogeather for 15 minutes. Garnish with roasted red peppers and olives, and serve immediately, or refrigerate and serve cold with oatcakes or sour dough bread.