Recipe

Green Lentil Dahl

Green Lentil Dahl Only Natural Recipe
Emma our newest member of staff is vegan and Ger asked her to provide us with one of her favourite recipes and this is what she gave us!

According to Emma “this is an easy to make, delicious, hearty meal inspired by the Happy Pear.  A hug in a bowl!” read more →

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Benefits of Plantain

Plantain Doris Potter Only Natural

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 →

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Recipe of the Month – Frozen Strawberry Cheesecake on a Sunflower Crust

Recipe of the Month Frozen Strawberry Cheesecake
This month’s recipe is from ‘The Green Kitchen’ by David Frenkiel and Luise Vindahl and I love it. It’s super easy to make, I knocked it together in less than 30 minutes. It’s rather summery so I’m thinking of the long evenings ahead, maybe you’re having friends over for somethIng off the barbecue, this is what I’d like for dessert afterwards on a balmy summer evening.
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 →

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Bellis Perennis – the Common Daisy

Common Daisy Doris Potter Only Natural

Submitted by Doris Potter

Do you remember from childhood past times, the playing with daisies or making daisy chains?

Can you put your foot on 7 daisies? According to a folklore saying: If you can, then summer surely has come.  I love the very common plants and knowing the mystery of their healing properties. Such a plant is the Common Daisy, growing in abundance all around us, but its very good healing properties are almost forgotten.

Its pretty flowers peep out from our lawns from early spring until late autumn. This plant has given its existence completely over to the course of the sun, even the day rhythm of light and dark is expressed in opening its petals in the morning and closing them in the evening. Is it surprising that “Daisy” is a shortened version of “Days-Eye” or that in the North Myths it is referred to as “Baldur’s eye”? Baldur being the Sun-god.

This little plant has not only an affinity to light and the sun, but also harbours an enormous amount of vitality. You mow it and already the next day it is there again.  Apparently its great healing qualities are equivalent to the nowadays better known Calendula or Arnica. It used to be called ”Bruisewort” or “Woundwort” indicating it’s use, also reduces bleeding. read more →

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Recipe of the Month – Maple Glazed Salmon

Recipe of the month maple glazed salmon

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!

Ingredients:
Serves 4

4 (6-ounce) Salmon Fillets
1⁄2 tsp Sea or Himalayan Salt
Oil for Cooking
1 Tablespoon Maple Syrup or Honey

Spice Mixture

2 tsp Paprika
1 tsp Chili Powder
1 tsp Ground Smoked Paprika
1⁄2 tsp Ground Cumin
1⁄2 tsp Brown Sugar

Method:

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!

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Recipe of the Month Split Pea Soup with Moroccan Spiced Butter

Recipe of the Month Only Natural
We just got some dried fava beans into stock. They look like split peas only bigger and as soon as I saw them I thought ‘Wow, they’d make great soup’. I know that it’s been a mild winter and that spring is springing all around us but, as I so love comforting cold season food, I couldn’t resist sharing this recipe as a last nod to it. It’s a Nigel Slater recipe that takes a basic split pea soup and elevates it to a new level of deliciousness by popping in a dollop of easily made spiced butter at the end. It’s so good and, who knows, we may get another cold snap! read more →

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Denis Cotter’s Wild Rice and Parsnip Fritters

Recipe of the Month Cafe Paradiso
These fritters take about 20 minutes to make but are so worth it. Dennis Cotter pairs them with mash and a mushroom sauce but I reckon they’d work with anything with a sauce (curries, chilli, thick casseroles etc.) or even with salads. Try replacing the dried dill with turmeric to serve with a curry. I used Only Natural organic black rice in place of wild rice, it has a lovely flavour and texture, why not cook extra to use in salad? read more →

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Ger’s January 19 Monthly Update

Ger's Monthly Update Only Natural

A fresh new year is upon us once again and we hope you’re as excited as we are at the prospect of a new year and all the amazing possibilities that it offers. We here in Only Natural hope that we will continue to be part of your journey into natural health and we will try to bring you the latest information, trends and products as they hit the scene over the coming year.

Propolis

As winter progresses we turn to vitamins C and D, Zinc, Echinacea and Olive Leaf, Oregano Oil and Garlic, all the traditional immune boosters to keep sickness at bay. This year however I think that a sometimes overlooked winter ally is going to make a bit of a comeback. I’m thinking of propolis. Also called bee glue, propolis is a resinous mixture that honey bees produce by mixing saliva and beeswax with resins gathered from tree buds. They use it to keep the hive infection free and it seems it can have a similar effect for us. read more →

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A Chaga Recipe from Anthony William

Anthony William Spiced Chaga Latte

Anthony William is a blogger and author on natural healing that I admire a lot and when I read this recipe based on the therapeutic properties of Chaga mushrooms I immediately wanted to share it here. I’m in no position to personally endorse anything as an anti cancer agent but, given the proliferation of the disease in today’s society, I feel that people should be aware of its potential and given the choice to use what they choose alongside of, or indeed in place of, conventional treatment. Here’s his take on Chaga and a suggestion on how to use it.

Spiced Creamy Hot Chaga

Nothing quite hits the spot and soothes the soul like a warm drink on a cold day (or anytime of year!). Add in the incredible medicinal properties of Chaga mushroom and some special healing spices, and you have yourself a deeply therapeutic and delicious drink to enjoy. This recipe would be wonderful to serve to friends and family or to savor on a quiet morning or evening alone. read more →

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Christmas Recipe of the Month – Brazil Nut Roast en Croute

Recipe of the Month Brazil Nut Roast En Croute

A personal Yuletide favourite

Our Christmas recipe is one that’s close to my heart as it’s the nut roast that I’ve been bringing to our family’s Christmas Day celebrations since I can’t remember when. It’s Rose Elliot’s Brazil Nut Roast en Croute and comes from her ‘Supreme Vegetarian Cookbook’ which was first published in 1988. I know that we’ve moved on a lot in terms of vegetarian/vegan consciousness as well as in the range of amazing ingredients at our disposal since then but Rose Elliot was such a trail blazer when vegetarianism was still ‘wacky’ and this is still a humdinger of a recipe so what more need I say?  It takes a little bit of prep and, as that’s not what you want to be doing on Christmas morning, I like to make it early on Christmas Eve and have nothing to do but pop it in the oven on Christmas Day. And, as every good roast needs a good gravy to go with it, we’re suggesting a classic gravy recipe from Cranks Cook Book. Enjoy. read more →

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