WT's Top Five Eat Green Recipes
As part of the weekly countdown to the Midsummer Fair and Priceless People Wellbeing Festival this year, we're focusing on all things nutritious and delicious. So here are 5 of our favourite recipes so far and a cheeky ticket discount code for our lucky foodie readers, so you can come along for just £6.50!
1. WT's Helen recently purchased a Nutri Ninja and is having endless fun inventing new recipes for smoothies, soups, dips and dressings. Here's one of them...
The Blossom Blend...
What you'll need:
● spinach ● half an avocado ● 1 lime ● fresh ginger ● mint leaves ● 1 small pear ● cucumber ● chia seeds ●
● Slice up the avocado, cucumber and pear into smaller pieces and place in the blender along with the spinach
● Using a tea spoon, scrape off the peel of the ginger root and cut into chunks
● Squeeze in the lime juice and pop in the mint leaves and finally add a tablespoon of chia seeds
● Add the desired amount of water and wizz away until smooth and creamy
2. Over the last few years ethnobotanist James Wong's scientific and labour saving approach to edible gardening has garnered critical acclaim, landing him his own BBC series Grow Your Own Drugs and publishing contracts for numerous books. WT is delighted to announce that James Will be appearing at Wealden Times Midsummer Fair this June where he will be talking about his brand new book Grow For Flavour, sharing tips and tricks to supercharge the flavour of homegrown harvests. Here is one of our favourites, also featured in the April issue...
Roasted Beetroot and Lentil Salad...
What you'll need:
● 1kg small 'Detroit Dark Red' and 'Burpees Golden' beetroots, peeled ● 1 red onion ● 1 tbsp honey ● 2 tbsp unfiltered olive oil ● 2 tbsp balsamic vinegar ● salt and pepper ● 250g precooked beluga lentils ● 1 handful of beet leaves ● juice and rind of 1 orange ● a few sprigs of mint and dill ● 100ml creme fraiche ●
● Cut the beetroot and onion into quarters. Arrange in a roasting tin and drizzle over the honey, olive oil and balsamic vinegar. Do not toss them together as the red beets will stain the yellow ones. Season with salt and pepper.
● Roast the beetroot in a preheated 200 ˚C / gas mark 6 oven for 45 minutes until tender
● Spoon the lentils onto a plate and arrange the beet leaves around them. Top with the roasted beetroot, drizzle with the orange juice and scatter over the herbs and orange rind
● Serve with a dollop of creme fraiche and extra oil and vinegar. This salad is a match made in heaven with goats cheese or grilled mackerel.
3. Yoga and nutrition teacher Julie Montagu is on a mission to prove that absolutely anyone can revolutionise their diet to take a giant leap towards long-lasting health. Known as the Flexi Floodie, Julie’s workable approach to incorporating nutrient-rich superfoods into manageable meals has led her to produce her first cookery book Superfoods which showcases nourishing dishes made with unrefined, wholesome ingredients to boost energy levels, lower cholesterol and balance blood sugar levels. Julie will be explaining how
to super-charge your lifestyle to eradicate the bad and introduce the good at this June’s Wealden Times Midsummer Fair’s Priceless People Wellbeing Festival on Friday 5 June.
Coconut and Almond Quinoa with Stewed Plums...
What you'll need:
● 170g quinoi ● 600ml coconut milk (or any plant based milk) ● 2tsp ground cinnamon ● 1tsp vanilla extract ● 4tbsp almond butter (or any other nut butter) ● 6 medium plums ● 100g coconut palm sugar ● 240ml water ● 1 cinnamon stick ● raw honey for drizzling ● desiccated coconut for sprinkling ●
● Combine the quinoa and coconut milk together in a medium saucepan and bring to the boil. Add the cinnamon and vanilla extract, cover and simmer on a low heat for 15-20 minutes
● Meanwhile, make the stewed plums. Cut the plums in half, remove the pits, them cut the plum halves into chunks. Combine the coconut palm sugar, 240ml water and cinnamon stick in a saucepan over a medium to high heat and bring to the boil. Add the plums and continue to cook until the plums are tender. Once tender, use a fork to slightly mash.
● Once the quinoa is cooked but still a bit runny, put it in 4 bowls and stir in 1 tablespoon of almond butter per bowl. Top with the stewed plums, a drizzle of honey and a sprinkle of desiccated coconut.
4. Self confessed chocoholic, Davina McCall has documented how she has banished processed sugar from her life. Her 5 weeks to sugar free book offers tips and sumptuous recipe ideas that are easy and approachable, even with a busy household! Davina has become one of Britain's most recognisable faces and has now sold over 1.5 million copies of her chart topping workout DVDs and raised over 2.6 million for sport relief! Davina will also be appearing at the Midsummer Fair and Priceless People Wellbeing festival to talk about her sugar free journey and offer advice.
Bean Salad
What you'll need:
● 400g green beans ● 400g can of borlotti or cannellini beans, drained and rinsed ● 200g cherry tomatoes, halved ● 1 small red onion, diced ● half a cucumber, diced ● juice of half lemon ● 2 tbsp olive oil ● half tsp mustard ● half tsp honey ● handful of fresh basil leaves ● parmesan cheese shavings ●
● Bring a saucepan of water to the boil, add the green beans and cook them for 3 minutes. Drain and refresh them under cold water
● Put the green beans, canned beans, tomatoes, red onion and cucumber in a bowl and mix them together. Whisk the lemon juice, olive oil, mustard and honey in a small jug and pour this over the salad
● Scatter over some basil leaves and shavings of Parmesan cheese just before serving
5. WT reader Stéphanie Castelain loves this salad because of the beautiful combination of green and yellow, two wonderful colours that nature can offer us. The crisp, roasted almonds mix well with the tenderness of the broccoli. The calendula petals add the sunshine touch to the lovely flavour of the brown basmati rice and fresh goat cheese. See more of her recipes on her blog www.lecomptoirdestephanie.com
Popcorn Salad
What you'll need:
● 1 cup of brown basmati rice ● about 200g of broccoli (only the heads) ● 30g of chopped almonds ● 60g of fresh goat cheese 1 head of a calendula flower ● 1 lemon ● olive oil ● coconut oil ● mustard ● salt ● pepper ●
● Prepare the rice by cooking it following the given instructions on the package (typically you have to wash it first and then cook it for about 40 min).
● Wash carefully the broccoli and steam them for a couple of minutes (10-15 min).
● Heat a pan on a medium heat and add a teaspoon of coconut oil. When the oil is melted add the almonds and roast them until golden brown. Set aside.
● When the rice is cooked, drain it, rinse it. Once cooled, put it in a dish and add the broccoli.
● Add in to the dish the fresh goat cheese that you have either diced or crumbled. (I served it aside as my son doesn’t like it) Top the mix with the roasted almonds and dress with the calendula petals.
● Next, prepare the seasoning by mixing 5 table spoons of lemon juice, 8 table spoons of olive oil, one teaspoon of mustard, salt and pepper. Add the seasoning to the salad.
"You will have a wonderful dish with green from Nature
and some sunshine rays. Ideal to lift up your mind and
spirit."
See below for an exclusive foodie discount code!
Priceless People Wellbeing Festival: Thursday 4th June,
Friday 5th June and
Saturday 6th
June at Hole
Park, Rolvenden, Kent
TN17_4JB 9am–4.30pm
Tickets: Advance booking: £7.50* On the gate: £8.50
Exclusive 3- Day Pass: £17
For further information contact Georgina
Toynbee and Helen Barton
on 01580_714705
*Advance booking price available
until 31/05/2015 **Tickets purchased via phone will incur a 50p admin fee
Exclusive Foodie Discount Code - fbloggers15
(ends 30/04/15)
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