chai tea

Since travelling in India I have always loved chai tea. Whenever I drink it I am always transported back almost twenty years to my first visit there. I remember sitting on a platform in Bombay waiting for my first train across India and being sold cups of wonderfully sweet chai tea while I waited. It was always served in tiny terracotta pots, almost like a shot of tea really and only cost just a couple of rupee a cup, a far cry from the tea prices of Starbucks. Anyway, a very good friend of mine Kate has given me this recipe of her divine chai tea to share. It’s a perfect spice blend to warm the hearts at this cold time of year. (more…)

mushroom soup

Autumn days call for warming soups. Having just been for a fabulously cold swim this morning, all I could think of was making a warming soup for lunch. This recipe is so quick and so simple and great served with garlic bread!

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blackberry cordial

I have made this divine cordial with elderberries for years and it wasn’t until this year with an absolute abundance of blackberries that my partner suggested we try it out with some blackberries. It is wonderfully sweet, so you only need to use a small amounted diluted with either cold or hot water. We add a few drops to morning smoothies or pour over ice cream for a simple dessert. It will last for months in sterilised bottles. (more…)

Wild Garlic Pesto

Ramsons other wise known as Wild Garlic make the most quirky flavoured pesto. We started created this recipe last year after learning more and more about foraging and eating from the wild. The leaves start to appear around mid March and the flowers a few weeks following. Make sure you are confident at identifying the plant, (mind you the smell is so strong you can’t miss them), then once you’ve located a patch get harvesting and cooking.

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Butter bean & herb dip

I am huge fan of humous and I’ve been looking for a similar high protein dip to serve on our retreats as an option for lunch. It needed to be bean based for the protein but also have a great flavour. I came across this recipe in a newspaper supplement and tweaked it to give it a bit more of a kick. I hope you like it. It’s great served piled high in the middle of large plate surrounded by warm pitta and fresh crudités, such as broccoli, pepper and celery.

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Peanut Butter Flapjacks

I love flapjacks and I am always looking for new and exciting variations. The lower the sugar content the better, as some can be so sweet you feel your teeth are going to fall out when you bite into them. I experimented with this recipe taken from Deliciously Ellas’ book. They work a treat and taste even better and become more moist after a few days. It uses a load of nut butter which can be quite costly but they are so worth it.

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broccoli, carrot & cashew salad

The perfect winter salad, mixing nourishing root veg with the detoxing greens. It is great served with pitta and humous or we had it as a side with some pizza last weekend. Or why not simply enjoy a bowl of it on its own. It will fill you up but leave you feeling light and energised.
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gluten free apple cake

My aunt came round with this cake the other day. She is allergic to many additives and preservatives so if she wants something sweet she makes it. This cake was beautiful. A real Autumn/Winter treat great either served plain or with cream. Perfect for using up the last of the Autumn apple glut. Guests on our retreat love it and I’m sure you’ll love it too.

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christmas granola bars

These are so simple and easy to make. Adapted from a recipe by Sue Lawrence, they will not fail to delight this Christmas. If you are looking for an edible gift for friends and family this is the one. Yummy, yummy Christmas granola bars.

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Red cabbage & apple slaw

It’s so easy at this time of year to turn to the warming wholesome foods, but its also essential to keep the raw intact high. This raw Red Cabbage and Apple Slaw is great for your digestion and energy levels. So why not take the time to create another perfect, delicious Autumn salad. This slaw is great served with a simple bean burger, or on its own with a lovely chunk of brown bread.

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