Mindful Monday 4th March

 

Start the week intentionally with food for thought:

  • Our inspirational quote for the day
  • Adventure inspiration with photos from our March hiking retreats
  • Exquisite hand-picked recipe using seasonal ingredients for inspiration and nutrition

 

Henry-Ward-Beecher

 


 

Photos from our March hiking retreats:

 

Photos by Dr Deborah Quinn, Retreats in South Devon

 

 

Small Group and One to One Hiking Retreats 

See our Retreats page for exciting destinations and dates
Request our brochure for further details

Skype Consultations also available

 


Seasonal Connection: The Best of March Produce

 

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.

 

Grilled Purple Sprouting Broccoli with Tahini Dressing

From Hugh Fearnley Whittingstall

Purple-sprouting-broccoli-008

 

Organic Ingredients

200g purple sprouting broccoli
2 tbsp extra-virgin olive oil, plus extra to serve

For the dressing

½ clove garlic, crushed with a little salt
2 tbsp light tahini (stir well first)
½ lemon, zest finely grated, juiced
½ orange, juiced
½ tsp clear honey
Sea salt and freshly ground black pepper
1 tbsp olive oil

Method

For the dressing, put the garlic in a small bowl with the tahini, lemon zest and juice, orange juice, honey and a grind of black pepper. Stir well – it may thicken and go grainy or pasty, but don’t worry. Thin down by whisking in water, a tablespoon at a time, till the dressing has a creamy, trickling consistency. Gently stir in the oil and season to taste.

Trim the broccoli, removing any tough ends; slice any thicker stems (ie, those of 1cm or more in diameter) lengthwise. Steam over boiling water for three minutes, until just starting to soften but not fully tender. (Alternatively, cook in boiling water for four minutes, until not quite tender, then drain well.) The broccoli will be cooked further in the grill pan, so you want it under-done at this stage.

Put two tablespoons of olive oil and some salt and pepper into a bowl. Add the broccoli, toss it in the seasoning and oil. Heat a ridged cast-iron grill pan over a high heat. When hot, add the broccoli and sear for five to seven minutes, turning from time to time, until tender and patched with dark brown char marks. Transfer to a warm dish, trickle over some of the dressing, add a little more salt and pepper, and an extra dash of olive oil, and serve.

 

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