Autumn and Winter Retreats
Photographs by Dr Deborah Quinn on Autumn/Winter Retreats in Devon
Coaching to encourage emotional equilibrium. Inspiring the mastery of genuine wellbeing
For release and relief from anxieties and despondency
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 email@example.com
Inspiration For the Season
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.
Vegan Thai Coconut Soup with Naan Bread
For the Homemade Naan Bread:
3 cups (375 g) gluten-free flour
10 oz (300 g) plant-based yoghurt
2 Tbs baking soda
1/2 cup (120 ml) oat milk
1–2 cloves garlic
1 pinch salt
coconut oil for frying
For the Coconut-Mango Stew:
30 oz (800 ml) coconut milk
1/2 cup (100 g) green lentils
1/2 cup (100 g) quinoa
2 sweet potatoes
1 bell pepper
2 Tbs red curry paste (or more, if you like it spicy)
2 tsp orange zest
1/4 cup nut mix (sunflower seeds, pumpkin seeds, your favorites)
1 onion (optional)
For the Naan Bread:
Combine the dry ingredients in a bowl.
Mix the yoghurt and milk. Add to the bowl with the dry ingredients while kneading well until you get a slightly sticky dough. Do not add all wet ingredients at once.
Cover the dough and put it in a warm place for about one hour.
Prepare the surface of your work place with extra flour. Form 8-12 (depending on the size you wish) balls out of the dough and flatten into Naan Bread shape.
Heat oil in a frying pan. Put the bread dough into the pan piece-by-piece. Flip after about two minutes. After another minute, remove from the pan. Optionally, you can sprinkle some extra coconut oil on the done bread.
For the Coconut-Mango Stew:
Cook the lentils and the quinoa according to the manufacturer’s instructions.
Peel the sweet potatoes and cut into small cubes.
Peel the mango and cut into bite-size pieces or strips. Same with the bell pepper
Add the coconut milk and the sweet potato cubes to a large saucepan and bring to a boil. Then add mango and bell pepper, herbs, curry, orange zest, and the nut mix. Cook for about 10-15 minutes on medium heat, the vegetables should not be too soft. Shortly before the time is up, add the cooked lentils and quinoa to reheat.
Optionally, fry onion ring in a bit of coconut oil and enjoy on top of the stew.