Monday 9th December 2019


Autumn and Winter Retreats

Prawle Peninsula


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 December

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.



Cranberry Stuffing Festive Pot Pies

From The Hungry Herbivores



Organic Ingredients

Cranberry Stuffing

2 cups gluten-free bread*, cubed
½ yellow onion, diced
1 tbsp. fresh thyme
1 tsp dried sage
1 tsp dried oregano
1 tsp celery salt
1 cup cranberries
1 cup vegetable stock
½ tsp each salt & pepper

Pie Filling

2½ cups (one small) butternut squash, cubed
1 parsnip, chopped
1 carrot, chopped
½ yellow onion, diced
1 garlic clove, minced
1½ tbsp balsamic vinegar
1 tsp mustard
2 tbsp fresh thyme
1 cup vegetable stock
¼ cup non-dairy milk
1 tbsp cornflour
1 cup cooked chestnuts
salt & pepper


  1. Preheat your oven to 375F/190C/gas mark 5 and prepare five pie pots on a baking tray
  2. In a large saucepan, heat a tbsp of olive oil over med-high and fry your onions for a few minutes until translucent.
  3. Add your garlic, thyme, sage and oregano, stir and fry for 30 seconds.
  4. Add the butternut squash, parsnip and carrot. Fry for 5 minutes, stirring often.
  5. Add the balsamic and mustard and stir to combine, then pour in the stock. Bring to a boil and then reduce to a simmer and cover for 10 minutes or until the veg has softened.
  6. In a small bowl, whisk together the cornflour and the non-dairy milk. Then pour into the vegetables. Stir and it should thicken (about 3 minutes).
  7. Stir in the chestnuts and season with salt and pepper to taste, Set aside.
  8. In a wok or large skillet, fry the onion in 1 tbsp of olive oil over med-high until slightly browned.
  9. Add the herbs, celery, salt, pepper bread and cranberries and stir together. Continue to fry for 1 minute.
  10. Add the stock and fold together, trying not to bread up the bread too much.
    Remove from the heat.
  11. Pour just shy of 2 cups of the vegetable pie filling into each pot, then top with ½ cup to ¾ cup of the stuffing so that the vegetables are fully covered.
  12. Place in the oven and cook for 45-50 minutes. If the stuffing starts to burn on top, cover with a lid or with foil.
  13. Cool for a few minutes before serving.

    * You can use non GF bread if you’re not gluten intolerant!


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