Monday 12th August

Retreat into Summer!

South Devon Retreats

3

 

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 August

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.

 


 

Savory Yogurt Bowl

From Green Kitchen Stories

Savory_yogurt_bowl_1

Savory Yogurt Bowl with Spicy Chickpeas & Cucumber Salad
Serves 4 as a lunch or 2 for dinner

 

Organic Ingredients

Cucumber & Melon Salad
1 cucumber
1 small (or 1/2 regular) melon (we used Piel de Sapo but honeydew would also work)
1 spring onion
2 celery stalks
10-15 fresh mint leaves
1 avocado
6 radishes
½ roman lettuce
½ lemon, juice
1 tbsp cold-pressed olive oil

Spiced warm chickpeas
2 tbsp sunflower seeds
1 tbsp sesame seeds
2 tsp fennel seeds
1 tsp coriander seeds
1 tsp cardamom seeds
1/2 tsp sea salt
1/2 tsp ground cayenne
1/2 tsp ground cumin (or 1 tsp cumin seeds)
1/2 tsp ground paprika powder
1/4 cup – 1/2 cup cold-pressed olive oil
1 x 14 oz / 400 g can cooked chickpeas, drained and rinsed

For serving
2 cups plain full-fat Greek yogurt

Method

For the cucumber & melon salad: Wash all produce. Cut cucumber and melon in large bite-size pieces. Trim and finely slice spring onion, celery and mint leaves. Cut the avocado in half and remove the stone, then cut into cubes. Trim the radishes and thinly slice them. And chop the roman lettuce. Place all prepared ingredients in a mixing bowl, squeeze over lemon juice, drizzle with olive oil and a little salt, give it a good toss and set aside.

For the spiced warm chickpeas: Add all seeds and spices (except for the ground spices) to a dry skillet, heat gently for a couple of minutes while stirring. When the spices starts to pop and smell fragrant, they’re done. Pour into a mortar and give them a few bashes with the pestle (alternatively on a cutting board and use the back of a chef’s knife). Transfer the seeds and spices back to the skillet. Now add oil (start with the lesser amount and add more later on if it looks dry), ground spices and chickpeas and heat on low temperature for 2-3 minutes. Stir to combine. When the chickpeas are warm and covered in spices and seeds, remove from the heat.

Dollop the yogurt into four bowls. Use the back of a spoon to smooth it out. Arrange the salad on one side of the yogurt and the spiced warm chickpea on the other side. Drizzle a little extra oil on top. Enjoy immediately while the chickpeas are still warm.

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