Autumn and Winter Retreats
Photographs by Dr Deborah Quinn on Autumn/Winter Retreats in Devon
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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.
CAULIFLOWER SALAD WITH NECTARINES & PISTACHIO DUKKAH
From The First Mess
Dukkah (makes extra):
2 cups roasted & salted pistachios, shells removed (you should have about ¾ cup of nuts total)
1 tablespoon coriander seeds, toasted
1 tablespoon cumin seeds, toasted
2 tablespoons sesame seeds, toasted
1 teaspoon nigella seeds (optional)
½ teaspoon chili flakes (optional)
1 tablespoon olive oil (I used a garlic olive oil, but that’s optional)
1 head of cauliflower, cored and cut into small florets
Sea salt and ground black pepper, to taste
juice of ½ a lemon, about 1 tablespoon
1-2 nectarines, pitted and sliced
1 small, ripe avocado, peeled and chopped
1 hearty sprig of mint, leaves thinly sliced
big handful of the dukkah
Make the dukkah: grind the shelled pistachios in either a mortar and pestle, a food processor, or a dry-blade blender pitcher. You want a chunky/chopped consistency with a few large bits of pistachio in the mix. Transfer the ground pistachios to a medium bowl. Grind the coriander and cumin seeds in a spice grinder and add them to the bowl with the pistachios. Add the sesame seeds, nigella seeds and chili flakes to the bowl as well. Stir to combine. Store dukkah in a sealable jar and set aside.
Make the cauliflower salad: heat a large cast iron skillet over medium-high heat. Add the oil to the skillet. Add the cauliflower florets and spread them out in an even layer. Let the cauliflower florets sear for a good two minutes. Stir the cauliflower up and season it with salt and pepper. Cook until the cauliflower is just tender and evenly browned. Turn off the heat and stir in the lemon juice.
Transfer the cauliflower to a serving platter. Top the cauliflower with the sliced nectarines, avocado, mint, and a hearty handful of the dukkah. Serve the cauliflower salad immediately.