Mindful Monday – 21st January

 

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Jump start January

Delicious additions to revamp and nourish traditional goodies

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.

 


Roasted lemon, purple sprouting broccoli with salted anchovies salad

From The Guardian

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Organic Ingredients

  • 1 unwaxed organic lemon
  • 400g purple sprouting broccoli, largest stems cut in half lengthways
  • 2 sprigs rosemary, picked
  • 2 tbsp extra virgin olive oil
  • 2 whole anchovies packed in salt, fillets carefully removed, torn into large pieces
  • Salt and black pepper

Method

1 Preheat the oven to 190C/375F/gas mark 5. Cut the lemon into thin slices. Be sure to use the lemon tops and bottoms too – the pith tastes absolutely delicious once it’s been properly roasted.

2 Toss the lemon slices, purple sprouting broccoli and rosemary leaves in the olive oil along with a little salt and black pepper. Spread the slices evenly over a baking tray so they cook evenly in the oven. Roast for about 15-20 minutes until charred, but not too soft. Remove and set aside.

3 When you are ready to eat, arrange the lemon and broccoli on a large platter scattered with the anchovies.
Tom Hunt, The Natural Cook (Quadrille)

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