A Little Update…

Well, if anyone out there still follows this blog you may have thought I had dropped off the face of the earth as it has been so long since I posted a recipe.  However, I’m still here but there have been a few changes.

Since my last post, I have graduated from the Institute of Integrative Nutrition in New York as an Integrative Holistic Health Coach, I then went on to study with the Academy of Culinary Nutrition which is based in Toronto and graduated their Culinary Nutrition Expert Programme last January.  Having these two qualifications behind me has given me the confidence to follow my dream of setting up a food business.

My new website http://www.nourishbyrebecca.com features lots of recipes (I post a new one each week) and I’ve also launched an online shop selling my granolas and raw bites.  I have a stall at a monthly Farmer’s Market near me selling my products and finally, I shall be launching my cooking classes very soon!

So as you can see I have been very busy but I wanted to update you all on here as this blog was my original project and was what set me on the path to my studies.  I will keep this blog up for the time being but will not be updating it.  If you would like to see new recipes from me then head on over to http://www.nourishbyrebecca.com and follow me on Instagram too @nourishbyrebecca as I post recipes there too!

Below are just a few of the dishes I have been sharing at Nourish by Rebecca.

Ginger & Fennel Sauerkraut

Creamy Cauliflower, Kale & Chickpea Curry

 

Gluten & Dairy Free Fruit Scones

 

 

 

 

 

Chocolate Orange Mousse Pots, dairy free, gluten free

Chocolate Orange Mousse Pots

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With health & happiness

Rebecca

x

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Tomato & Basil Soup

Tomato & Basil soup

For the past two weeks I’ve been battling a cold and it’s starting to become annoying.  I’m not one for sitting around but there have been some days I’ve had hardly any energy.  Actually I’m not sure if it’s a cold or allergies but I’m going with a head cold as it’s far too early for my hay fever to be here.

When I’m not feeling 100% I mostly live off soup, fresh juices and smoothies.  Pretty much anything that’s quick, easy and doesn’t involve too much thought.  I used to love a certain canned cream of tomato soup whenever I wasn’t feeling well but I can’t have it anymore as it contains milk and it also contains added sugar and I still can’t get my head round why sugar appears in almost everything these days.  Plus, it is so easy to make some soup at home and you can stock up the freezer for future.

Whilst this soup isn’t creamy it certainly tastes good and doesn’t contain added sugar!  I try to dice the carrots and celery the same size so they cook in the same amount of time.  I have also learned that cooking off the tomato puree first before the stock or tinned tomatoes are added gets rid of the bitterness which is often found with tomato puree.

Tomato & basil soup2

Ingredients

-1 Tbsp. Olive Oil

-1 carrot, peeled & cut in to small dice

-1 stick celery, cut in to small dice

-1 red onion, diced

-2 Tbsp. tomato puree

-2 x 400ml tins of chopped tomatoes

-450ml gluten free vegetable stock or water

-handful of fresh basil leaves

-salt & pepper to taste

How To Make

Heat the oil in a large pan over a medium heat.  When the oil is hot add the onion, celery and carrots.  Give the vegetables a stir and saute for about 3 minutes.

Add the tomato puree and stir well.  Continue to cook for another 2-3 minutes.

Add the stock, chopped tomatoes and seasoning.

Place the lid on the pan, bring to the boil then reduce to a simmer for 20-25 minutes until the vegetables are soft.

Add a handful of fresh basil leaves and simmer for another 2 minutes.

Remove the soup from the heat and allow to cool slightly before blending.

Either blend the soup with a stick blender or in a stand blender.  If you prefer a very smooth soup, strain it through a sieve after blending.

Check seasoning.

Serve warm with a garnish of fresh basil if you would like.

This soup keeps well in the fridge in an airtight container for 2-3 days or in an airtight container in the freezer.

Enjoy 🙂

 

Root Vegetable Crisps

Root veg crisps

What should have been an easy recipe to try turned out to be the most challenging for me!  Either the oven was too hot or the root vegetables were too thick or too thin.  After many practice runs I finally nailed the recipe and to be honest it was worth all the trying.

You can use any root vegetables you have to hand.  I’ve tried carrot, parsnip, beetroot, sweet potato and celeriac and they are all good.  In the recipe below I’ve listed carrot and parsnip but by using the timings and temperature given, any root vegetable will work.

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Spiced Maple Cashew Nuts

Maple cashews

My go to snack is normally a handful of nuts.  Any type of nut will do.  In fact if you look in my fridge I have a shelf dedicated to nuts, I’ve containers of raw almonds, cashews, pecans, walnuts, macadamia and seeds too! If you look inside any of my handbags you’ll probably discover some nuts in a wee ziploc bag.  Sometimes though I need to add some flavours to the nuts to liven them up a wee bit.

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