DIY Lavender Rose Bath Bombs!
From Maison de Pax
Try these out on yourself before you make a batch to give to friends and loved ones…
or just keep making them for you!
Find the video and instructions HERE
Healthy alternatives to the festive favourites
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.
Interesting sides for Christmas dinner!
Wake up those tired old familiars with the 3 Jamie Oliver recipes:
- 1 kg potatoes
- 2 lemons
- 1 tablespoon coriander seeds
- extra virgin olive oil
- 1 tablespoon dried oregano
- Preheat the oven to 200ºC/gas 4.
- Peel and halve the potatoes, cut the lemons into wedges and bash the coriander seeds in a pestle and mortar.
- Parboil the potatoes in boiling salted water for 10 to 12 minutes, until soft around outsides. Drain well and let steam-dry for 1 minute.
- Heat a few tablespoons of oil in a tray in the oven for a couple of minutes, then throw in the potatoes, lemon wedges, bashed coriander seeds and oregano.
- Season well with salt and pepper and toss until the potatoes are well coated in the oil.
- Pop in the oven and cook for 45 to 60 minutes, turning every so often, until beautifully golden on all sides.
- 2 butternut squash
- 50g pine nuts
- a few sprigs of fresh sage
- extra virgin olive oil
- ½ a fresh red chilli
- 200g vacuum-packed chestnuts
- ½ teaspoon ground cinnamon
- optional: balsamic vinegar
- Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
- Scatter the pine nuts on a baking tray and toast them in the oven at the same time – they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
- Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
- Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
- Finely chop the chilli and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavours go right through.
- Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).
- 3 banana shallots or 1 onion
- olive oil
- 1 large cauliflower
- 1 teaspoon ground dried chilli
- 2 x 400 g tins cannellini beans
- HERB PESTO
- 25 g unsalted nuts , (whatever kind you have)
- 3-4 sprigs of woody herbs, such as rosemary, thyme, flat-leaf parsley
- 1 lemon
- To make the crispy onions, peel and thinly slice the shallots or onion into rings. Heat a good splash of oil in a pan and slowly fry the shallots for 15 minutes, until golden. Remove with a slotted spoon and set aside on kitchen paper to crisp up.
- Trim away the cauliflower stalk, then boil the cauliflower whole in a pan of salted water over a medium heat for 3 minutes, then drain and leave to cool.
- Next rub in the chilli, sea salt and black pepper, and drizzle with a little oil. Leave to one side.
- For the pesto, toast the nuts in a dry pan over a low heat until golden, then either bash with a pestle and mortar or blitz in a food processor until combined.
- Pick and add the herbs with a pinch of salt and blitz or bash again until you have a thin paste. Season with lemon juice, oil, salt and pepper, and set aside.
- Heat the cannellini beans and a couple of tablespoons of their liquid in a pan over a low heat for 10 minutes, or until warmed through. Mash and stir through 1 to 2 tablespoons of the pesto.
- Preheat a griddle pan over a high heat.
- Quarter the cauliflower and char on the griddle for 6 to 8 minutes, or until golden and charred.
- Divide the mash between four plates and top with a wedge of cauliflower, a drizzle of the herb oil and the crispy shallots.