Mindful Monday – 23rd April

Wake up your senses in a Bluebell Wood

Bluebell wood by Dr Deborah QuinnPhoto by Dr Deborah Quinn



Make a conscious decision to focus on more plant based foods.

Here we offer some tasty vegan recipes to savour, whether you are actually vegan and looking for inspiration or as super healthy alternatives to meat and fish recipes that have become routine.

We look for recipes using higher quality produce, substituting occasional ingredients to upgrade your nutrition.

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!

You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.


Vegetable Curry with Turmeric Coconut Sauce

From Lauren Caris Cooks

PREP TIME 10 minutes
COOK TIME 45 minutes
SERVINGS 4 people


1 White Onion
1 Clove of Garlic
1 Carrot
1 Courgette (Zucchini)
2 Bell Peppers I chose a red and yellow, but you can use whatever you like
1 Aubergine (Eggplant)
1/2 Can Chickpeas Drained and rinsed
2 tsp Ground Turmeric
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Curry Powder (You can increase this if you like your curry hot)
2 tbsp Golden Sultanas
1 can Coconut Milk


  1. Dice all the vegetables into 1/2cm cubes, this will help everything cook evenly.
  2. Add a little olive oil into a large pot and heat on a medium high heat. Add the onion and saute for a few minutes until the onion begins to soften.
  3. Add the garlic, carrots and aubergine and continue to cook for another 5 minutes. Add the remaining vegetables with the spices and stir so everything is coated with the spice.
  4. Cook like this for 2-3 minutes to give the spices a chance to release all their flavour.
  5. Add the coconut milk, stir, add a lid, reduce the heat to low and simmer for 20-25 minutes. You can test if the curry is ready by sticking a knife through one of the pieces of carrot, if it’s soft it is done. If it needs longer, just pop the lid back on and keep simmering. Add the sultanas about 5 minutes before the end of the cooking time.
  6. Serve over couscous with some fresh coriander chopped on top!

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