In addition to intuitive eating, our journey has led us to embrace the
wonders of foraging and compassionate living. As children, we spent
treasured holidays with our grandparents, immersing ourselves in the
embrace of nature, animals, and the abundant gifts of the earth. We
roamed freely through forests, foraging for wild berries, mushrooms, and
other edible treasures.
These experiences awakened within us a deep reverence for the cycles of nature, the importance of sustainable living, and the profound connection between the food we consume and our well-being.
Our favourite childhood dessert and one that was made as a real treat was "oeufs a la neige" or floating islands. It is a dessert of French origin, consisting of meringue floating on crème anglaise (vanilla custard). The meringues are prepared from whipped eggs whites, sugar and vanilla extract then quickly poached.
Fresh broad beans are a great source of protein and folic acid. Speed up your recovery after an intense workout with this delicious pasta dish perfect for a mid-week supper. If you'd like to keep this recipe vegetarian you could leave the lard/pancetta out.
The secret to this simple Italian classic is to cook the vegetables as slowly as possible so the moisture evaporates and the vegetables become sweet and meltingly together. Add a pinch of dill or basil for extra flavour and top it up with shaves of Parmigiano Reggiano cheese. Delish!
This is the most fantastic brunch or quick supper. It's so easy to put together, and perfect placed in the middle of the table ready to share with friends and family. You'll love tucking into this one!
Load up your blender with mostly greens for a tasty way to flood your body with plant-based nutrients. The apple or pear will add sweetness, while the array of vegetables will have you meeting your five-a-day in no time.
Make eating a pleasure with this nutritious and delicious recipe ready in no time. It's always a great way to never let anything go to waste: last night's savoury beetroot salad becomes today's perfect mid-day snack or light dinner.
This skinny beetroot humus is a great way of using fresh seasonal beetroot. It is creamy, healthy and has a great pink hue. Perfect with a splash of Greek yogurt, mint leaves and wholemeal pita bread. You can easily make this recipe vegan and enjoy it with fresh veggies and toasted bread.
These roasted and marinated peppers are a wonderful recipe to make over the warmer, summer months. Choosing ripe peppers for this recipe is important, as when they are still green they are watery in consistency and flavour. So look for big Italian peppers that are deep yellow or red all over, no green. The thinner-fleshed, irregular shaped peppers...
This version of the springtime classic is brought bang up to date with the addition of the beaten lime ricotta at the end. If the weather's warm, you can serve this soup chilled too.
Stay cool this summer with this creamy, refreshing and so fruity Cantaloupe Soup with fragrant mint and lime juice. A lovely fresh dish that you could also serve up as a starter if you fancy something different, plus it's ready in no time. We added orange, lemon and lime juice to the fruit, giving it a healthy blast of acidity....