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
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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.
Easy Curried Fish Stew
From Jamie Oliver
6 spring onions
1 fresh red chilli
5 cm piece of ginger
1 handful of curry leaves
1 teaspoon black mustard seeds
1 level teaspoon ground turmeric
½ teaspoon chilli powder
½ teaspoon cumin seeds
½ teaspoon fennel seeds
12 large raw shell-on king prawns , from sustainable sources
300 g brown rice
250 g ripe mixed-colour cherry tomatoes
1 x 400 g tin of light coconut milk
6 x 100 g white fish fillets , such as bream or haddock, skin on, scaled and pin-boned, from sustainable sources
12 uncooked poppadoms
Trim the spring onions and finely slice with the chilli, then peel and matchstick the ginger.
Put a 25cm shallow casserole pan on a medium heat with 1 tablespoon of oil, the spring onions, chilli, ginger, curry leaves and all the spices. Stir and fry for 5 minutes, or until lightly golden.
Meanwhile, remove the prawn heads and stir them into the pan as you go for serious added flavour, then add the rice and 1.2 litres of boiling water.
Simmer for 10 minutes while you peel the rest of the prawns (I leave the tails on), then use a small sharp knife to lightly score down the backs and devein them, which will mean they butterfly as they cook. Keep in the fridge until needed.
Halve and add the tomatoes to the pan, then cover with the coconut milk. Simmer for 20 minutes, then cut the fish in half across the middle and place in the pan for a further 10 minutes, or until the fish and rice are cooked through, adding the prawns for the last 5 minutes.
Pick out the prawn heads, squeeze out all the lovely juices, then discard, and loosen the stew with a little boiling water, if needed.
Have a taste, and season to perfection with sea salt, black pepper and lemon juice.
One-by-one, puff up your dry poppadoms in the microwave for around 30 seconds each and serve with the stew.