Monday 8th July

 

Retreat into Summer!

South Devon Retreats

Photographs by Dr Deborah Quinn on Summer Retreats in Devon

 

Click HERE for more information on our special one-to-one Walking, Wellbeing and Peak Performance Retreats

Or for our updated brochure, please email deborah@h2o-nutrition.com

 


Creative Recipes Using Seasonal Produce of July

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.

 


Simple Celery Soup

From Feasting at Home

 

simple-celery-soup-105

 

Organic Ingredients

2 tablespoons olive oil
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra large head, save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds (about ¾ lb – 1 extra large russet peeled, or use a few yukons, unpeeled).
4 cups veggie broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
1 cup water
1 bay leaf ( optional)
1 teaspoon Himalayan salt
½ teaspoon pepper
¼ – 1/2 teaspoon cayenne

Add:

¼ cup fresh dill (small stems ok)
½ cup fresh parsley (small stems ok)
Stir in: ½ cup (or more) plain yogurt or cashew cream.
Method

Heat the oil in a big pot over medium high heat, and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes. Add the herbs and just wilt them.

Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).

Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw spinach if you like or more fresh parsley. Place it back in the same pot over low heat. Stir in your choice of yoghurt, or any of the other options. Gently heat, careful to not over simmer, or you may loose the lovely vibrant color.

To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

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