Monday 21st October 2019


Autumn and Winter Retreats


Photographs by Dr Deborah Quinn on Autumn/Winter Retreats in Devon



Wellbeing Retreats

Coaching to encourage emotional equilibrium. Inspiring the mastery of genuine wellbeing

For release and relief from anxieties and despondency

Beautiful locations
One to one walk and talk coaching


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

Or for our updated brochure, please email


Creative Recipes Using Seasonal Produce of November

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.



Stuffed Celeriac with Parsnip Cream

From Tesco

RFO-1400x919-Stuffed-celeriac-e19be66b-8844-4e74-8ede-2202effb4670-0-1400x919 (1)


Organic Ingredients

1 large celeriac, scrubbed
1 small sweet potato (roughly 120g), peeled and cut into 1cm cubes
2½ tbsp olive oil
1 onion, finely diced
½ tsp cumin seeds
1 garlic clove, finely diced
75g mixed nuts, roughly chopped
½ x 250g pack Merchant Gourmet red & white quinoa (for organic: cook your own quinoa grain from scratch)
10g dried cranberries
25g frozen cranberries
40g spinach leaves, roughly chopped
kale, steamed, to serve
thyme sprigs, to serve (optional)

For the parsnip cream

400g parsnips, peeled and roughly chopped
400ml almond milk
1 tbsp snipped chives
Pinch grated nutmeg



  1. Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the celeriac in a large piece of foil and place in a roasting tin. Roast in the oven for 1 hr.
  2. Meanwhile, bring a pan of water to the boil. Add the sweet potato, cover and cook for 8-10 mins until tender. Drain.
  3. Heat ½ tbsp olive oil in a frying pan. Fry half the onion with the cumin seeds and garlic for 5 mins, then add the nuts and cook, stirring, for 2-3 mins until toasted and golden. Add the sweet potato, quinoa, cranberries and spinach; season and mix well.
  4. Remove the celeriac from the oven, unwrap and allow to cool for 10 mins. Score an 8cm-wide circle in the top of the celeriac and, using a spoon, scoop out the middle. Score again and scoop, repeating until roughly 1cm from the bottom. Chop the scooped celeriac and stir into the grains mixture.
  5. Return the hollowed-out celeriac to the foil in the roasting tin and spoon the grains mixture into it, piling any extra on top and around the sides. Drizzle over 1 tbsp olive oil, enclose in the foil and roast for 1 hr (opening the foil for the last 10 mins of cooking) or until the celeriac is tender.
  6. Meanwhile, heat the remaining olive oil in a pan and fry the other half of the onion with the parsnips for 4 mins. Add the almond milk and 200ml water, bring to a simmer, cover, and cook for 10-12 mins until the parsnips are soft. Using a hand blender, blend the parsnip mixture. Season to taste and stir in the chives and nutmeg.
  7. Serve the celeriac, with the parsnip cream, steamed kale and vegan gravy, plus a few sprigs of thyme on top, if you like.


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