Autumn and Winter Retreats
Photographs by Dr Deborah Quinn on Autumn/Winter Retreats in North Cornwall
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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.
Seasonal Produce for February: Broccoli
Vegan Broccoli and Potato Curry
From The Spruce Eats
2 tomatoes (chopped small)
1 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1 tablespoon safflower oil (or olive oil)
1/2 onion (chopped)
2 cloves garlic (minced)
1 medium potato (chopped small)
1 head broccoli (chopped)
1 splash lemon juice (fresh)
Garnish: fresh chopped cilantro (Coriander)
Optional: 1/4 teaspoon cayenne pepper
First, using a large fork, mash or blend together the 2 chopped tomatoes, 1 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and the optional 1/2 teaspoon cayenne pepper until completely combined. You can also puree them together in a food processor if that’s easier and faster for you or, you can use a mortar and pestle if you happen to have one large enough.
Next, in a large skillet over medium heat, heat the 1 tablespoon safflower oil or olive oil and add the chopped onions, minced garlic, and the chopped potatoes, stirring in order to combine and to heat the potatoes evenly. Heat it all together for 2 to 3 minutes, then add in the chopped broccoli. If the pan gets too dry, you can add a bit of water, as needed. Heat for another 2 to 3 minutes.
Add the tomato and spice mixture to the skillet, then cover and cook for another 6 to 8 minutes, stirring occasionally, or until the potatoes and broccoli are both well cooked through.
Once the potatoes and broccoli are well heated and cooked through, remove the pan from heat, and squeeze a bit of lemon juice over the curry (this helps the flavors pop even more), then garnish with a bit of fresh chopped cilantro (Coriander).