A Note from Natalie

Natalie is the resident writer, but not an expert. For expert advice, please book a consultation with Dr Quinn

Savour the peace of winter…

 

 

Observe the beauty in the details….

 

The Transformation

A morning moon
caught in a tree
begins its slide
Slowly from branch to branch
behind the web
and tangled spokes of winter,
its midnight brilliance
made pale by daylight:
it is like seeing a face
grown suddenly old
that one had known
in all its youthful luminosity.

Charles Tomlinson

 

Create pleasure and positivity…

 

Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!

Kale, Swiss chard, and butternut squash salad
By Candice Kumai

 

Serves 3

Organic Ingredients

For salad:
1 medium bunch (2 cups) kale, chopped
1/2 medium bunch Swiss or rainbow chard
1/4 medium butternut squash
1/4 cup dried cranberries
1/4 cup pumpkin seeds
3 oz. fresh chèvre (goat cheese), crumbled (optional, or try vegan cheese)

For the orange vinaigrette:
1/2 medium shallot, finely diced
2 Tbsp pulp-free orange juice
1 1/2 Tbsp Dijon mustard
1/2 Tbsp honey or maple syrup
2 Tbsp extra-virgin olive oil
1/2 Tbsp organic miso paste

 

1. In a small mixing bowl, whisk all ingredients for vinaigrette together.

2. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from kale. Chop both greens into bite-size pieces.

3. Remove and discard seeds from butternut squash. Use a vegetable peeler to slice thin ribbons from inside the squash.

4. In a large bowl, combine greens, squash ribbons, dried cranberries, and pumpkin seeds. Toss with half the vinaigrette. Transfer salad to 6 plates. Top with crumbled chèvre and serve additional vinaigrette on the side.