Delicious easy to make recipes that are good for you.

Pineapple Cinnamon Smoothie

150g pineapple, trimmed, peeled and chopped
1 small banana, peeled and sliced
1 lime, juiced
ice (optional)

Blitz the pineapple in a blender with the banana, lime juice and 50ml cold water until smooth. Fill a tall glass with ice, if you like, pour over the smoothie and serve immediately.

Quinoa, Feta & Pomegranate Salad

300g quinoa
1 red onion, finely chopped
85g sultanas
100g crumbled feta cheese,
200g pomegranate seeds
85g toasted pine nuts
small pack each coriander, flat leaf parsley and mint, roughly chopped
juice 3 lemons
1 tsp honey

Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry. When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Butternut Squash Soup

1 tbsp olive oil
3 onions, chopped
2 tbsp chopped sage
1.4kg peeled, deseeded butternut squash - buy whole squash and prepare, or buy bags of ready-prepared
1 tbsp clear honey
1 ½l vegetable stock
bunch chives, snipped, and cracked black pepper, to serve

Heat the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft – about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender. Once cooled, blend until smooth. Season to taste, adding a drop more water if the soup is too thick. Sprinkle with chives and cracked black pepper.

Salmon on Sourdough

1 slice sourdough bread - 1/2" thick
1 tbsp violife cream cheese
3 oz smoked salmon
fresh dill
half a lemon to squeeze

Lightly toast the sourdough bread.
Carefully spread the cream cheese on top, adding more if desired. Add the smoked salmon, squeeze lemon over top and finish with a few small bits of fresh dill.

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Together we will review Breakfast, Lunch and Supper Recipes focussing on the seasons.

Autumn | nutrient dense foods that comfort us as temperatures drop

Winter | it is the season to rest and replenish with nourishing recipes that warm the body and soul

Spring | the time for growth and renewal. Light and freshness full the air and our plates

Summer | an abundance of vegetables and colourful fruits bring sunshine to the table and to the soul