This soup is sensational! I’ve been making this soup for a few years after reading it in the Drop Zone Diet by nutritionist and biochemist Jeannette Jackson. It fresh, spicy, satisfying and packed to the brim with goodness! Jeanette says “The adzuki beans offer a good boost of protein, whilst the tomatoes are ready to work their antioxidant magic!”
One of the key elements is to select the best tomatoes – for this recipe I bought beautiful vine tomatoes from our local farm shop Farndon Fields. Also, don’t be tempted to add more of any one ingredient. I’ve done it a couple of times, thinking “oh it will be fine”. But with added celery it overpowers the soup and any extra adzuki beans is too much – 80g of beans provides the optimum texture for this soup.
This is yet another fantastic recipe by Jeannette, the author of the Drop Zone Diet and a perfect, flavoursome, wholesome soup to bet you back on a healthy track as we head into Spring.
As a family, we all enjoy a good curry. Since I gave up meat and poultry in the summer, I’ve been experimenting with new curry recipes. We often eat fish curries, but I wanted to try some new vegetarian recipes. This one is inspired by my husband who first introduced me to the idea of putting an egg in a curry. With the butter beans, this is a dense, satisfying dish. The spinach is delicious and a perfect addition, along with the egg and butter beans, to boost iron levels.
I use a tikka curry paste (Patak’s in this case) and a dollop of crème fraiche. Strictly speaking, if you are looking to boost your iron, leave out the crème fraiche and replace with a dairy-free alternative. Served with a glass of orange juice or a sprinkle of pomegranates will also give you the essential Vitamin C to help your body absorb the plant-based iron in this recipe.
Pumpkin soup served in a pumpkin, what could be better for Halloween? This is a real centre piece and crowd pleaser that I have been making for years and my kids still love it. There are a few tips I’ve learned along the way to get this right. Before you do anything, pick the right pumpkin. It should be fairly stable so it will sit nice and upright on the table. This recipe uses a medium to large size pumpkin. I also save the rinds from parmigiana or grana padano and pop them in the freezer ready to add to this recipe (it adds a beautiful rich flavour to the soup).
Is there anything better than an egg topped pizza? I don’t think so. As you can see from all these pictures, the Fiorentina Pizza is something that I make quite a lot. The recipe is from the book Spelt by Roger Saul.
I first heard about spelt when I watched a farming debate on BBC Newsnight a few years ago. Roger was talking about the work on his family farm Sharpham Park where they grow spelt. He has led the revival of this grain in the UK and last year he brought out his beautiful Spelt cook book.
Spelt is an ancient grain and is much different to other grains. It is easier for us to digest and contains many beneficial nutrients. It is a hardier grain, with a husk that protects it from the elements and also protects the nutrients within. The gluten in spelt is thought to be more ‘fragile’ and water soluble which helps us digest it and avoid bloating. It also has a much higher protein content than normal wheat bread, so appealing for those on a low-carb diet. Other benefits include its high fibre content, lower GI (glycaemic index) for a slower energy release and naturally occurring vitamins – it’s high in vitamin B which is essential for our bodies to convert food into energy. Spelt is a lovely light flour and makes the crispiests pizza doughs.
Homemade pizzas take a little effort but are very worth it! I’ve been making them for years ever since one of my old friends Ozzy Pete, showed me the basics and a little trick he used to add serious flavour. The dough its self is very simple and I now always use white spelt flour which creates the lightest, crispiest pizza doughs.
The secret to added flavour? Once you have made the pizza dough, add a layer of fresh ingredients and oil before you add the tomato base. Once you start to make pizza doughs, it will become second nature. I usually make the dough in the morning before I head out to work so it’s ready to start rolling when I come home.
This old family favourite is a great way to treat the kids in a healthier way. I avoid refined sugar wherever possible and this recipe uses 80g unrefined muscovado sugar and raw honey for sweetness. I’m also a huge fan of spelt flour, and this cake is made with wholemeal spelt. You can adapt the recipe for either a 2lb loaf tin or two 1lb loaf tins, that way you can freeze one and save for later (if it lasts that long).
The images above are made with a 1lb loaf tin (the first one got eaten last night). The images below are a 2lb loaf tin. Eat warm out of the oven, with a dollop of double cream, crème fraiche or yoghurt!
Where I live and work in Northamptonshire has been hit by high rainfall and flooding. I checked the weather forecast yesterday and, to be honest, I didn’t pay much attention to the flood warning signs as usually they do not effect this area. How wrong I was! On the way to my work I pass by the village where our first hive is located and the flood plains on the road were scary. Then I arrived at work to find all access roads blocked. Add to this I didn’t have any wellies or network coverage, the only way in to work was through the burst stream, jeans rolled up and barefoot!
Here you can see the farm’s tractor blocking the road and how deep the flood waters got. On my way back home I wanted to check on ours and our mentor’s hives. However, the road into the village was completely under water for about a third of a mile. The pictures below show scenes of the road and an adjacent field completely submerged in water. I was forced to turn back and naturally worried about the hives which are located on the other side of the village. I called Jeff our mentor to alert him to the floods in the village. Bee hives are vulnerable to all kinds threats. Varroa mite is a parasite that causes huge devastation to hives as the parasite feeds from the larvae and impacts the bees growth. Habitat loss is another major impact on bee populations and farmers in the UK introduce wildflower margins to help provide nectar rich habitat in addition to the crops they grown. Jeff has lost hives to rats and floods in the past too.
This soup has become a family favourite. I first started making it when I did the Drop Zone Diet by nutritionist and biochemist Jeannette Jackson. It never fails to make me happy when I’m preparing it, there is something so uplifting about peeling, chopping, smelling all those fresh vegetables as they go in the pot. What’s more, my kids absolutely love this, so it’s great to hear them ask for seconds!
Jeannette’s philosophy is all about getting back in touch with cooking good, natural food. I met Jeannette at a time in my life (over two and a half years ago) when I was relying too much on convenient, processed and high sugar foods. I was suffering from terrible energy dips and a figure to match! Jeannette’s programme promises that you will lose 14lb in 14 days. Now the prospect of that I found quite scary as I didn’t think of myself as a ‘dieter’ and I didn’t think I was overweight (I was). What I loved about Jeannette’s programme were the menu’s – all foods I loved including fresh fish, courgettes, avocados, smoothies.
It was a little stretch for me to try some of the recipes but here I am, still making some of the delicious recipes from the Drop Zone Diet. PS – I did lose 14lb in 14 days and I’ve kept it off ever since and I enjoy good food everyday. Thanks to Jeannette for giving me the confidence to put myself first and get back in touch with cooking great food. Recipe reproduced with kind permission by Jeannette, the author of the Drop Zone Diet x.
Do you want to start your day with a feeling of utter pleasure and contentment? Then this is the breakfast for you! It is so divine and satisfying, it will keep your tummy happy all day (well at least till your next meal!) and give you a feeling of fullness.
I like to keep my meals nice and simple, and the names of them too, but this little bowl of loveliness can be called so many things! So I’ve decided to call it “Noaty breakfast” as it’s based on a bed of oats with mixed nuts and, for me, the topping of cashew butter makes this. I also add either a drizzle of local honey, or my own homemade honey jam – yum, yum, yum…. yes it’s heaven!
You can also make this as a breakfast on the go. Add all the ingredients into a jar, pop on a lid and take to work. It will keep well in a fridge overnight too so you can make it in advance.