I thought I would share with you a very quick and easy recipe to perk up the dark winter days.
For many, January is a time of detox/post-Christmas recovery and a chance to kickstart some healthy eating and often weightloss plans.
To freshen up our ‘same old same old’ recipes at home, we are trying out 5 days a week as pescatarians (Vegetarians who eat fish) and 2 days per week of eating meat. It has been a revelation! With a giant weekly organic veg box from Riverford Organic and making use of our slow cooker whilst out to work, we have come up with some great new easy healthy recipes.
I offer a chance to ‘revamp’ your eating habits and help your health and wellbeing (which in turn often leads to a little weight loss, clearer skin, more focus and better concentration and moods… amongst other wonderful benefits!) if you would like to have a consultation, I work from the PACE Therapies clinic in Cobham 6 days per week. For the time it takes you to keep a short food diary and have a quick 30 minute chat with me, you can have meal plans, recipes, shopping lists and eating out guidelines for the month ahead. Easy. Email me at firstname.lastname@example.org for more information.
In the meantime enjoy this wintry crisp coleslaw salad!
Shredded Salad (serves 4) 2 carrots 2 parsnips 1/2 white cabbage Big handful of sprouted beans (mixed chickpeas, aduki beans, lentils- assortment) *Riverford Organic stock these! Use a mandolin, grater or food processor to chop all very finely (wash all veg well, and you can keep the skin on - no need to peel). For the dressing 1 tsp honey 1 tsp English mustard 1-2 tsp of Tahini Juice of 1-2 lemons 1 dessert spoon of Apple Cider vinegar Whisk all dressing ingredients together & pour over grated vegetables and sprouted beans. Great alongside roasted vegetables, grilled fish and green salad, or a roast chicken!