Spring greens are a wonderful addition to our veggies during Spring, early Summer time. You can use them as a healthy side, raw or steamed in salads, mixed with millet in a wonderful tabbouleh or this amazing quick and simple pesto.
They are part of the brassica family along side cabbage, broccoli, kale, turnips and mustard seeds. Therefore, their nutritional value is similar to the other members of the family.
WHAT IS IT GOOD FOR Continue Reading…
This post is a very special post for me. I was lucky enough to be asked to contribute with a recipe for the Ocean Hero Campaign on Loaf App, an initiative lead by MSC (Marine Stewardship Council). This is an amazing campaign raising awareness of the importance of eating sustainable fish and I am very proud and honoured to be able to support this message and hopefully inspire you guys with this Asian style cod with a zesty celeriac quinoa salad. Amazing flavours, good for you and good for the planet.
Why is sustainable fish important and how does MSC help?
Over 70% of our planet is covered by water, mainly in form of seas and oceans. Oceans determine not only the climate for the land we live in (transferring heat from the tropics to the polar regions and creating rainfalls through evaporation) but it also has provided us with work and food (supporting the largest biosphere from plankton, to the blue whale-the largest organism on earth, to other species that have not even been discovered yet). Oceans are increasingly put under pressure by a growing population with growing needs for economic and technological developments. Over fishing was one of the major issues which lead to a dramatic decrease in fish stocks in our oceans. It is estimated that 85% of the world’s seafood are at full capacity or over fished. Therefore it is crucial that we choose fish that has been sustainably caught to ensure we are supporting a healthy ocean able to adapt better to climate changes. Continue Reading…
Thinking what to have for lunch that you can easily put together? Well this celeriac and beetroot fritters is the answer for you!
Soooo….celeriac…not a root veg everyone is in love with is it? But, I think it’s a wonderful one…it has an amazing slightly aniseedy flavour which treated well and in the right combinations gives an amazing result. For example, this winter veg as well as it close relative celery works amazingly with fruit (specifically apple). It also helps in giving an oumph of savoury flavour boost to your dishes which makes it great as a base for soups and stews and it is perfect for this fritter recipe.
Inspiration for this amazingly healthy lunch or dinner recipe comes from another of my favourites: beetroot. This is a really quick recipe you can put together in less than 30 min which is great for weekday when we don’t have that much time.
WHY is this recipe good for you? Continue Reading…
Struggling for inspiration on how to stay healthy even when you come tired from work? Well, tell you what….you are not alone! 🙂 This healthy, wholesome squash soup is a tasty and easy midweek dinner meal that will give you all those nutrients your body needs this winter time. In true The Organic Cookery style it’s making use of your seasonal veggies and plus it looks pretty so should be a delight to eat, even for the fussiest of us.
So…why is this squash soup so good for you? Continue Reading…
This is a recipe inspiration from my travels to South of France where the food has North African influences. So I combined the British favourite with socca, a chickpea flour pancake. And to celebrate autumn I am making this a veggie curry.
Some of you might remember that in August this year I went in the holiday of my lifetime:). Me and at that time boyfriend packed our Mini full of birdcages, lanterns, candles and what have you and off we went south passing the length of France and then going across Italy to get to our end destination: Florence. By the end of the week we got married in an incredible venue having the most amazing party. The funny thing is that my now husband (still having to get used to the calling him this) keeps complaining that I don’t mention him in my blog posts. Well, now he should be happy:).
As a true foodie my favourite way of experiencing a country is through the food. It’s the best way to understand a country and a culture…it tells you what the land/the sea is giving , what other populations have influenced the dishes through people coming as immigrants or as migratory populations. In Nice I have experienced Socca a chickpea flour massive pancake. Eaten by itself is a bit bland so I came up with a recipe that if full of flavour…you can call it an Indian-French fusion which I think it works very well. It’s a veggie curry served with socca as a side. Continue Reading…
The carrot season is here!!! To celebrate this wonderful veg I’ve decided to show an easy peasy healthy carrot soup that will protect your heart and will fight against cancer.
But these are no ordinary carrots…these are purple carrots! Carrots (both orange and purple) are rich in beta-carotenes…no wonder their names…from which the body makes vitamin A and also is known to decrease the incidence of some cancers. In addition to the benefits of a normal carrot these contain extra antioxidant pigments (hence the colour of their flesh) that will help fight arthritis and heart disease. Continue Reading…
Sooo…finally my first dinner recipe YAY! and guess what…it is indeed meatfree glutenfree and if you want to not decorate with lovely feta cheese it could even be dairyfree :). So cows, chickens and the animal kingdom can breath easy for tonight.
I think this recipe is deliciously yummy and it’s a great way to eat veggies and lower that meat intake. For the geek in you here’s a stat: the Food and Agricultural Organisation of UN estimate that the amount of protein required by men per year is 20 kg while for women 16.5 kg. Well the bad news is that in the UK we actually eat in excess of 79 kg of meat! Continue Reading…