I substituted Marie’s sweets and baking blend (a mixture of Sweet Kelp and Sleabhcán) for the Sleabhcán itself. The results were delicious and super nutritious. read more →
Why? Because for most of us, me included, bread is at the heart of our diets and so of our lives. It makes sense so that, if we can make that bread as nutritionally dense as possible and replace lots of the less nutritious bread we eat with it, then it’s going to make big changes for the better in the way we feel. So according to Sarah here is that loaf, it has no downside. read more →
According to Emma “this is an easy to make, delicious, hearty meal inspired by the Happy Pear. A hug in a bowl!” read more →
by Doris Potter
Plantain, (Ribwort, Fleawort) – Plantago Lanceolata and Plantago Major
Plantain is another favourite of mine, mostly unnoticed, yet abundantly grows along the edges along lanes and footpaths, camouflaged amongst grasses. The slightly sticky seeds get carried around with our foot wear. The very observant Red Indians named it the “White Men’s Foot Step” as it grew wherever he had been.
It again proves to be a very nutritious and powerful healing plant. It is easily found and is the perfect first aid plant when out and about. Rub the leaves and put it on itchy allergic skin, or insect bites, or use it as a plaster on wounds. For blisters on your feet, just put the leaves over the blister in your shoes. It is antiseptic, ant inflammatory and promotes the healing process in the tissues. Plantain also helps wounds that just do not want to heal, like bedsores, ulcers etc. read more →
The base, whose main ingredient is toasted sunflower seeds, is very clever and keeps it gluten free. The topping can be made with or without dairy so it can easily be made into a vegan treat. I see lots of possibilities for variations, why not try raspberries or blackberries instead of strawberries, pimping it with cacao nibs might work too. Do try this, for very little effort it’s guaranteed to impress. read more →
Hardly a recipe at all really, here’s a way (shamelessly lifted from Wiley’s Finest’ Blog) to turn a piece of salmon into something special. With a coating of some quickly blended spices, a blast of heat and a drizzle of maple syrup the fish turns into a mix of spicy, salty and sweet Unami. I tried it with some of Jimmy Meyler’s organic salmon, delicious!
4 (6-ounce) Salmon Fillets
1⁄2 tsp Sea or Himalayan Salt
Oil for Cooking
1 Tablespoon Maple Syrup or Honey
2 tsp Paprika
1 tsp Chili Powder
1 tsp Ground Smoked Paprika
1⁄2 tsp Ground Cumin
1⁄2 tsp Brown Sugar
1. Heat a pan or griddle pan on high for 10 min. and then turn to low before cooking. Combine the spice ingredients in small bowl. Sprinkle fish with salt; then rub with spice mixture on all sides except skin.
2. Spread pan surface with cooking oil and place fish skin side down. Cook for 7-8 minutes depending on thickness. Test with fork—fish will flake easily when done.
3. During the last minute of cooking, drizzle maple syrup or honey over fish and continue to cook for 1 min.
4. Serve immediately with sautéed vegetables or your favorite side. This is also great over a mixed greens salad. Enjoy!