We are completely in love with red rice. It is very low in calories, is grown without herbicides and contains loads of health-boosting nutrients.
It contains the antioxidant Anthocyanin which is shown to boost health, reduce brain/heart disease and could help you live longer. All purple/red vegetables, fruits and grains contain this power source (life force)... so get chomping.
It makes amazing lunches but here’s an evening recipe featuring our vegetable of the month… the pumpkin!
For this recipe, you will need a culinary pumpkin because you need it to be sweet and nutty and the big carving pumpkins tend to be the opposite of sweet!
Adzuki beans are also a bit red and contain a high amount of powerful protein for such a little bean.
Red Rice, Adzuki Bean and Pumpkin Risotto
Prep to Plate: 45 minutes
1 culinary pumpkin peeled, de-seeded and cubed
1 tin organic Aduki beans
140g red rice (rinsed under cold water)
1 medium shallot...
We think it’s feeling a little bit like soup weather, so here’s a new recipe to get your body ready for Autumn, keep it fighting fit to ward off the dreaded bugs and help you stay toasty warm.
Although carrots can be grown all year round here in the UK (because of our climate) Green Top carrots have just come into season and are packed with vitamins that help us all cope better through the winter months.
Carrots are packed with fibre and carbohydrates (as are all fruits and vegetables) and help sustain heart health as well as providing your body with energy.
Carrots contain Beta-Carotene which converts to Vitamin A in your body, Vitamin A is essential for us all but especially in young (growing) people because it supports and helps maintain healthy teeth, bones, connective tissues (airways, digestive tract, urinary tract), skin and hair. Helps your immune system to work properly and of course the most famous benefit of all… it helps maintain your retina...
Remember when we were kids before the 'manufacturers' got their hands on our food and when food tasted natural and you could really taste the real flavour?
The best quality of meat and dairy comes from grass-fed, free-range and organic. We understand some people are vegetarian (Rachel doesn't eat meat) and completely respect and admire those choices, and while we don't recommend eating much meat at all, what we do eat needs to be 'the good stuff' because we not only care where it comes from and what processes it's gone through but we also care about what we put into our bodies.
We won't go into too much detail but if you choose the non-free-range, non-grass fed meat and poultry then you're subjecting your body to hormones, pesticides, chemicals, high levels of salt, preservatives, additives, colourings and lots more nasties which might not affect you this very moment but may certainly have an impact on your health in the long run.
It's also worth considering what your animal...
This chicken noodle soup is like a hug in a bowl and packed with nutrients. It’s also gluten-free because we use rice noodles and no gluten-containing ingredients.
If you’re a veggie just add in some pulses or lentils instead of the chicken and use vegetable stock in place of chicken stock.
We prep our own batches of chicken stock using the left-over whole chicken from a roast dinner, by breaking it up then putting it in a large pan, add in vegetable stock (so the water covers), throw in any bits of veggies like carrots, celery, onion (about 1 cup worth) and then simmer with the lid on for around 2 hours.
Leave to cool, pour into small freezer airtight containers and just defrost before use and drop one into your dishes whilst cooking to add lots of flavour.
Alternatively, you can buy some from the store, just ensure it has good ingredients, not lots of salt and preservatives!
Prep to bowl: 40 minutes
1 small white onion - finely diced
This spicy and colourful dish inspired by the Caribbean is packed with nutritional goodness and is so refreshing and satisfying.
If you don’t eat fish this will pair well with chicken and if you’re veggie then throw in a tin of kidney beans to the rice after cooking and use tofu as your main protein source instead.
We have a high protein meal here, heart-healthy carbs and lots of B vitamins which are essential for boosting your mood. This recipe has got it all going on so dive on in and give it a try.
Prep to plate: 50 minutes (mainly rice cooking time) Portions: 2
2 150g/medium salmon fillets - skin removed
1 tbsp jerk paste (use seasoning if you can’t get the paste)
1 large clove garlic - peeled/cut into 4
1 tsp dried thyme 80g wild rice - follow the instructions below or cook according to packet instructions (drain well)
Mango Salsa Ingredients:
1 small ripe mango
1 small red bell pepper - finely diced
2 spring onions/scallions - finely sliced into...
This crumble is packed with fibre, nutrients and well balanced with protein, carbs and fat. It’s perfect for a family treat or for a dinner party dessert. It can be made gluten-free or even vegan.
We pre-cook the fruit to ensure this is a quick and hassle-free recipe. When berries are in season you can use fresh ones instead.
Fruity Crumble Recipe
Prep to bowl: 35 minutes
You will need an 8-inch baking dish and about 2 inches deep.
For extra fibre (if the fruit is organic) always leave the skin on.
4 sweet apples (we like Braeburn) or 6 if very small - cored and sliced
4 dessert pears - Cored and sliced
1 cup frozen blueberries or cherries or raspberries or forest fruits
½ cup light brown muscovado sugar
1 cup organic fine plain wholemeal flour (or use organic gluten-free flour)
½ cup ground almonds
½ cup organic rolled oats
½ cup organic or Jersey/Guernsey butter (cold & cut into small squares)
½ tsp ground...