Mindful Monday 22nd April



Today I will focus on my breath with guided breathing exercises

  • to cleanse
  • to calm the mind
  • to release tension
  • to enhance clarity and creativity

Creative Recipes Using Seasonal Produce of May

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.



From Live Eat Learn



Organic Ingredients

1 lb asparagus 450 g
1 ½ cups cherry tomatoes 375 g
1 roasted red bell pepper
¼ cup olive oil + more for drizzling 60 mL
3 Tbsp almond butter 15 mL
1 clove garlic
2 tsp lemon juice 10 mL
½ tsp smoked paprika
½ tsp salt + pinch for asparagus
Pinch of ground black pepper
Garnish with a handful of chopped almonds


Preheat oven to 400 degrees F (205 C). Wash and trim the asparagus, using a vegetable peeler to remove the tough skin of the bottom if it’s too thick. Set on a parchment paper-lined baking sheet with the tomatoes. Drizzle with a tablespoon or so of olive oil, sprinkle on a pinch of salt and pepper, and toss to coat. Cook for 10 to 15 minutes, until asparagus spears are tender when poked with a fork.

Once cooked, make the romesco sauce by placing 1 cup of the cooked cherry tomatoes into a food processor along with roasted pepper, olive oil, almond butter, garlic, lemon juice, paprika, and salt. Blend until smooth.

To serve, arrange asparagus spears on a serving dish. Pour romesco sauce over the spears, top with remaining ½ cup of cherry tomatoes, and garnish with chopped almonds.

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