Chatelherault Mushrooms

I finally got out and did some mushroom foraging! Well, it was more a bonus of the walk, but boy was it a big bonus. Chatelherault is a lovely country park in the the Clyde valley, much of it is woodlands with the Clyde running through the middle. It’s beautiful, and well worth a visit, even at this time of year. And who’d have thought there would be mushrooms at this bleak time of year!?  But they were there, and we had a handy pocket identification book and took only what we needed, making sure to leave plenty there to proliferate.

Sidenote: all the mushroom identifications were confirmed by others online and spore prints.

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Scarlet Elfcup Sarcoscypha coccinea

The little red ones in the middle, you can see how they got their name. They don’t have a huge flavour, but are very pretty and add a different texture to dishes such as soups or risottos.

They used to be used medicinally by tribes of the Iroquois Six Nations ground up and applied to babies’ belly buttons that weren’t healing well and on wounds under bandages.

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Velvet Shank Flammulina velutipes

We found plenty of these meaty, slimy little mushrooms! Very tasty and made a beautiful spore print (see below). Wipe the slime off the top and brush clean – using water will make them slimier – or leave them in the fridge a day or two to dry out. They have a sweet, meaty taste and are delicious in stews, soup, risotto or fried in a little cream and garlic on toast.

Interestingly, they’re genetically identical to cultivated enokitake (aka enoki).

Tests are looking hopeful for their use in cancer immunotherapy and vaccines.

Oyster Mushroom Pleurotus ostreatus

A monster oyster! Oyster mushrooms are pretty popular and well known these days, but the cultivated variety doesn’t hold a candle to the wild. It has a mild taste but has a robust, dense texture that stands up well in many dishes. It can be served on it’s own as the main event, or used in anything from stir fry to stew to risotto.

Spore Prints

Spore prints are handy for identification (although I messed with filters and stuff to try and make them more visible in the picture) and personally I just think they look really cool. It’s also a good way to keep a record of things you’ve found, even if some leave better spore prints than others.

 

I would recommend anybody foraging mushrooms gets a second opinion on everything they have before eating it, and do a spore print to rule out lookalike species. Using a reputable book is a good idea, Collin gem so a handy pocket size guide called Mushrooms.

Make sure to forage sustainably – only take what you need, and leave plenty where they are, especially little baby ones. Always try a new mushroom in a small quantity, cooked, in case your tummy has a wee reaction. Get more advice from experts (not me!) if you plan to go out, but I do encourage you do it because it was good fun, and the mushroom risotto I made with all those mushrooms was the best risotto I’ve ever had in my life – it could only have been improved by cooking and eating it out in the woods.

Namaste 🙂

Nicky x

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Bandhas and Garlic

January has so far been a busy month, but a really good one. I didn’t make resolutions so much as having high hopes for change this year, change in myself and my habits, and so far none of that has happened! Typical! But aside from my usual bad habits, I’ve not been cooking so much this month, which is unusual for me, and I think stems from being out the house more and being more sociable (probably not a bad thing). It’s made me reluctant to blog though because I’m not coming up with new recipes to share, and even night before last I made this beautiful, colourful roasted Romanesco cauliflower with turmeric and cayenne and umeboshi… it was really tasty too, and the first comment I got was, “same as usual, yeah?”. So, apparently I’ve become predictable. I will start experimenting and creating again, watch this space…

Meanwhile, let’s talk about garlic. Garlic is a powerful vegetable. Not only does it taste great and make everything else taste great, it boosts your immune system and is anti-viral which helps prevent you getting sick, and it will help you recover from any viral illness quicker too. This is particularly important just now because the cold and flu is flying around everywhere, but I’ve been taking a garlic supplement on top of cooking with a ton of it and so far (touch wood) I’ve not caught anything! There are a great many claims made as well about its effects on cardiovascular function, blood pressure and Alzheimer’s disease, but I wouldn’t like to perpetuate any false information and I’m not sure enough to comment on that. What I do know is that garlic is so so good for you, and you should eat more.. lots more… as much as possible. Especially when you’re unwell, or the people around you are.garlic-drawing

If you’re worried about your breath there are a few options… chew parsley and that will refresh your breath. Drink milk (plant, obvs) to take the smell away, mushrooms might help and if in doubt… make sure everyone else smells garlicky too! People love being cooked for, and all that garlic will do your friends just as much good as it does you. My mother said to me when I was younger, “Always cook for your man, so that you know he’s had as much garlic as you.” Take from that what you will.

This week in yoga we were rocking Garudasana (Eagle Pose) as well as the usual forward folds, twists and some core work – high plank, low plank, Ardha Pincha Mayurasana (Dolphin Pose), Navasana (Boat Pose), all the favourites ;). But I want to focus today on Bandhas, because they are so so important and so often neglected!

A bandha is a lock we put on the body, and the two we’re concerned with just now are Mula Bandha and Uddiyana Bandha. Now, not just fun to say, these are vital for an effective and safe practice, and I bet even if you’ve never head  the term you have used these in your practice.

Mula bandha is quite simply engaging and lifting the perineum. If you haven’t the faintest idea what that is, it’s the muscle in the space between your junk or vajayjay and your anus. Engaging your perineum gets easier with practise, you’ll be happy to hear, but it’s similar to doing a pelvic floor contraction or “kegel”. Ladies, just imagine you’re smuggling something downstairs and you feel like it might fall out… hold it in. Gents, practise, sorry – you don’t get a special trick to it. Tucking your tail bone under will facilitate engaging mula bandha.

Uddiyana bandha is engaging the core and lifting the abdomen. Draw your belly button in towards your spine, lift the chest and hold this in. Make sure you don’t lift your shoulders away up to your ears, relax them, slide your shoulder blades down your back. Engaging both these bandhas will help with your core work, stability and balance, and can be engaged in virtually any pose. Jumping in sun sals will be much easier, and arm balances more available. Bandhas really are so helpful, so please, next time you’re practising, try to be mindful of them and incorporate them into your practice however you can.

Other bandhas you might have heard of – Jalandhara Bandha; drawing the chin in towards the chest to constrict the throat, as in shoulder stand. Maha Bandha; all 3 of the previously mentioned bandhas engaged at once.

Hope you’re all having a fab year so far, it’s only going to get better from here, I can feel it!

Namaste,

Nicky 🙂 x

Utthan Pristhasana & Veggie Paella

Christmas hasn’t so much snuck up on me this year, so much as the year has steam rolled in so quickly I blinked and suddenly it was December. Despite this, I’m more or less on track with gifts, decorations go up tonight and I’ve finished up in the office for the year.

Those of you who know me will know I get very excited about Christmas, presents, family, games, wine and lots of food – what’s not to love? But actually this year I’m more excited about 2017. I’m putting plans in place to be more organised than ever (which will look like verging on slightly), new routines and just really looking forward to the year. I love my job, I love my flat, I got a car… it’s all looking good for 2017. I’m going to really put some effort into the writing, and to gently ease myself into it I decided I would interview one of my favourite people in the whole world…. Victoria Cunningham-Downey.

I’ve talked about Victoria here before, but if you don’t know she’s my teacher :). She was the first teacher that got me ‘into’ yoga, she’s inadvertently helped me through some pretty rough times and of course she taught me to be a teacher. So we met up for an interview, which I won’t post here because it was for Bad Yogi (but I’ll let you know when it goes up), and some dinner at Tinto Tapas.imag0237

We had a massive veggie paella between the two of us and it was SO GOOD! Tinto have excellent allergen info so it’s nice not having to worry about eating there. I had some Patatas Canarias with red mojo sauce as a snack/starter, and of course paella… did I mention it was so good? It’s so nice to see great, really tasty veggie options even in the relatively uncosmopolitan southside.

The worst part of this time of year is the stress! The weather’s bad, everywhere is busy, you don’t know what to buy Granda… so naturally my classes have been focusing on grounding, restoring and relaxing… and headstands! Why not? Yoga isn’t so serious we can’t play about with headstands before we get down to a restorative practise!

With introspective poses I love to include strong core work as it brings you into your body and holds you steady. Focusing on keeping your body together as a whole, whilst staring at your toes, grounding into the mat and holding a challenging pose is oddly relaxing, and a nice way to practise quieting the mind with the breath.

So this week’s pose is Utthan Pristhasana – Lizard Pose, one of my faves! Let’s get started in down dog…utthan-pristhasana

  • Step your right foot to the top of the mat and drop your left knee to the ground.
  • Bring your right hand inside your right foot, and heel-toe your right foot out one step. If you feel you need a little more room here turn your toes out to the right.
  • Engage your bandhas and press through your left heel, lifting the knee from the mat.
  • Press your elbows towards the back of the room, if it’s available to you today come down on to your forearms.
  • Be mindful of your breath, keep your bandhas enagaged, keep pressing through both heels and hugging your right knee into your right shoulder.
  • Hold until the dog stops barking, kids stop running around, mother-in-law stops nagging….. just kidding! 16 rounds of breath if you can. Then repeat on the left side.

Happy Christmas yogis!

Namaste 🙂

Nicky x

Prune & Walnut Balls

I’m not pretending any real degree of originality for these – there must be as many recipes for energy balls as there are bloggers, particularly healthy eating bloggers, and we all know there’s nothing new under the sun really, but these are what I made the other night.

I was absolutely CRAVING chocolate but didn’t have any (please don’t ask what happened to all the stuff I bought at VegFest Scotland) but I still wanted to keep it reasonably healthy (after eating all the chocolate I bought at VegFest) and with Christmas looming on the horizon.  I decided on energy balls, but the trouble was that I didn’t have any of the main ingredients – I usually opt for a date/almond or date/pecan mix and there weren’t any.  It was also cold and rainy and I wasn’t about to go out and buy any either.

So, I decided to use what I did have and that happened to be a large amount of prunes (bought by mistake – you would wonder how, but I did) and I had a vast bag of walnuts in the freezer following a recent trip to Costco and hey presto.

These are absolutely delicious and will definitely be made over and over again.  The prunes have a lovely strong flavour with a bit of an acidic edge which just goes so well with the strong bitter walnuts.  Cacao works really well with both of them and I put in a tablespoon-ish of maple syrup just to temper that bitter edge then rolled them in desiccated coconut as much to make them easier to handle as well as for the taste.  Oh my goodness – SO good.

The base recipe is based on one in Trinity Bourne’s wonderful book ‘Angelicious’ (Easy Chocolate Truffles).   I can see that chia seeds would be a good addition if you wanted more of a protein hit, or dark chocolate chopped fairly fine – the possibilities are pretty much endless.  Roll them in any manner of other things too – more cacao/sesame/ground nuts.  Go wild!

I hope you give them a try and if you do, let me know what you think!

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Ingredients:

  • 100g walnuts
  • 100g pitted prunes
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup
  • Desiccated coconut for rolling

Method:

Essentially, put everything except the coconut in a food processor and blitz.  When it’s all sticky but hanging together, take it out and roll it into balls, then in the coconut.

Somewhat randomly, I managed to make 11 out of this, but I’m sure it could stretch to 12!  Chill them down in the fridge – they will keep for a few days quite happily.

Catriona x

Sweet Potato, Red Pepper & Ginger Soup

I’ve been a little inconsistent with my blogging again lately, and frankly don’t have a good reason for it. There’s been a bit too much distraction, and few too many late nights, and a lack of focus on my part. As ever, like everyone, I’m always endeavouring to do better, so I’ll keep trying to get on here once a week, but unfortunately sometimes some things fall by the wayside a little.

Yoga practise keeps me sane. It keeps me grounded, keeps me emotionally stable, keeps me from falling off the edge, keeps me on the right track, keeps me striving for more and reminds me to be happy. It’s a very personal journey for me, and so sometimes I close off a little from others and don’t want to share what I’ve been doing. I’ve never been one for instagramming my asanas, it’s a bit too showy for me, but I have no judgement for those who do.

To that end, this week I have no yoga pose for you, but I do have a word for you, or rather words… Sat Cit Ananda. Translated as Truth, Consciousness, Bliss. We are all, at our core, pure and unadulterated bliss, and our journey is to find that bliss, connect to it and bring it into our every day lives. I don’t want to go on about what sat cit ananda means to me because I hope you’ll reflect on it and derive your own meaning. So this week, if you have 10 minutes spare, please use that time to meditate and reflect on this concept.

That warm, fuzzy feeling inside can be closely emulated by soup. Ah, soup. If I posted all the soups I ever made, I’d need a whole recipe section just for soup… and I’m not ruling that out. I love soup, I eat a ton of soup, and today I’m all about Sweet Potato, Red Pepper & Ginger soup…

Ingredients (serves 4 for lunch)sweet-potato-red-pepper-and-ginger-soup

2 large sweet potatoes, roughly diced
3″ piece of ginger, peeling and sliced
3 red peppers, deseeded and roughly diced
1 white onion, peeling and sliced
1.5l veg stock
1 tsp cayenne pepper powder
glug of EVOO
sea salt & freshly cracked black pepper

Method

  • Heat the oil in a big soup pot, add the onion, salt, pepper and cayenne and sweat off.
  • Add the rest of the veg and cook for a few minutes, keeping it moving.
  • Pour over stock, cover, bring to the boil then turn down to a simmer for 20 minutes.
  • Blitz with a hand blender. Serve piping hot, enjoy!

I’m eating this with toast.. toast with peanut butter and cucumber; toast with hummus; toast with avocado and home grown tomatoes… any way you like.

I really do love hearing how you get on with the recipes and seeing your pictures! Get on social media with #mykindalifestyle so I can see them all. And I hope you get time for a wee meditation to remind you that you are happiness, you just need to let it shine through.

Namaste 🙂 x

Salt is salt and sugar is sugar?

That is the question. There’s a huge range of salts and sugars you can buy.. from the fine, white stuff that a pound a penny, to pink/black/grey flaked salt that costs £20 for 30g, or clumpy dark brown raw, unrefined cane sugar.  The assumption is that higher cost means higher quality, but of course that’s not always the case, so how can you tell what’s better? Is any of it better? Is any of it healthy? Is any of it unsafe?

After some research and a conversation with a chemist turned gardener, I think I’m a little wiser, and here’s what I’ve learnt…

Refined salt is stripped of all it’s trace minerals, but Image result for saltrealistically the mineral content is so
minimal that to see the benefits of it you’d have to be eating enough salt to give you a heart attack. I’m not saying that the trace minerals aren’t important, and it’s definitely better than no minerals, but I’m not worried about it. Except iodine, which I worry about not getting enough of since I eat very little seaweed, but turns out they add iodine to most salt anyway. My bigger concern is the chemicals they bleach it with, some of which are retained in the product you buy, most of which are toxic.

I think an untampered with product is always going to be better for you, and living in such a coastal country I think that unrefined sea salt is the best option. Unrefined rock salt is undoubtably better than table salt, but please consider the air miles that most likely went into getting it here. And salt intake should be limited, despite what type you’re eating. That being said, if you avoid processed food and drinks and cook for yourself, you should be fine.

Image result for sugarRefined sugar, on the other hand, can come from beets or sugar cane, and it’s all refined to some extent, but to what extent varies greatly. Most raw sugar is minimally refined – boiled once – cane sugar, with it’s natural molasses retained. Refined, white sugar is boiled several times, bleached with chemicals and fined through beef bone char. Now, firstly, it’s not vegan – who decided to make beef a part of sugar?? Fuck off. Demerara sugar goes through much the same process except that molasses are added, since it’s been stripped of it’s natural molasses.

So,  I would say that raw sugar is better, although chemically they’re all basically the same except different size of molecules, but at least it’s vegan and without chemicals.

Ultimately, it’s up to you what you choose, but I always advise where possible to eat the most natural product you can, and make sure you’re choosing a fair trade and organic product – because your choices affect other people too.

Please do comment below if you’d like to join this discussion, or hit me up on Facebook.

Namaste 🙂
Nicky x

Maple Hot Toddy & Balasana

So it’s that time of year where everybody gets the cold. There’s the change in weather, temperature, tons of new people about (students everywhere!) and everybody gets unwell in quick succession. Now of course, the common cold is a virus, technically you cannot get rid of it with anything other than rest and fluids and letting it work itself out your system. But we can do something about those symptoms! Runny nose, sneezing, coughing, blocked sinuses, it suuuucks.

There are lots of remedies you can buy such as Lemsip which will do the job, throat lozenges, cough syrup, etc. but I think it’s best to limit, where practical, the amount of chemicals and painkillers we put into our bodies.

So my first advice is ginger – it’s great for cold symptoms, I replaced the water in my bottle with cold brewed Pukka 3 Ginger tea, but even just adding a few slices of ginger to your water will help you get better quicker and tastes really good.

Chilli, garlic and turmeric will all help get rid of those sickly symptoms, so use them in your cooking wherever you can – think curry, soup, roast cauliflower, etc.

Lemon is a classic home remedy, so put that in your water, tea, cooking, wherever you can get it in. And of course I’d be remiss if I did not mention that wonderful, effective, and very Scottish cold (and everything else) remedy… whisky. The classic hot toddy uses Scotch and honey, so we’re mixing it up and making it vegan!

Maple Hot Toddy

Ingredientshot-toddy

Juice of half a lemon
25ml Jack Daniels
dsp maple syrup
boiling water

optional extras

ginger, cloves, cinnamon, orange juice, apple juice

Method

Stir together in a mug the lemon juice, Jack and maple syrup. Top with hot water, stir it all together again. Get your jammies on and climb under the covers with a boxset of your choice lined up to watch. Sip slowly – it’s hot – and feel better.

And since there’s no paracetamol you’re not limited to one every 4 hours!

When I’m unwell I don’t want to move around a lot. A walk with the dog is sufficient for the day’s activity, and it is important to get out and get fresh air, but once I’m in I’m reducing my movement to only what’s essential. That means sun sals are out, my balance is shot and I don’t feel strong, so let’s take it easy and sit back in Child’s Pose…

Image result for balasana

  • from Down Dog, turn your heels in and bring your knees down wide on the mat.
  • Press your bum back to your heels and bring your forehead down to the mat.
  • If it’s more comfortable for you make a pillow for your forehead with your hands, otherwise take them back and hold your heels.
  • Relax, breathe slow, and hold for as long as you feel like it.

So to everyone feeling horrid this week – take it easy, and feel better soon.

Namaste,
Nicky x

Shoulder Stands & Pesto Pasta

Normally when I teach, there is an emphasis on hip and heart opening (how surprising!) but this week it’s been core core core. There are a couple of reasons for this.

1. Physical: always the late developer, dentally speaking, at the tender age of 27 my bottom wisdom teeth are coming in, and the right in particular is causing me an extraordinary amount of pain! Hopefully I don’t need it removed or anything, but for the time being I’m oil pulling, gargling salt water and sucking on cloves. Now I don’t know about you, but when I’m in constant pain I can’t do much about, I like a challenging pose that takes my mind off of it, something that has limitless scope for improvement, and all the modifications, so you can make it super accessible, or super challenging.

Also, in a bit of play fighting, I twisted my ankle, not badly, but enough that most of my yoga has been supine, arm balanced and inverted.

2. Emotional: Ah, emotional pain… harder to resolve. My significant other has decided he no longer wants to pursue a relationship with me, and so my tender heart is aching. It may be therapeutic to throw yourself into hip openers, and maybe opening my heart is exactly what I need, but my students do not need a blubbing teacher anymore than I wish to cry at work – although let’s face it, it’s the only workplace I haven’t cried at.

So it was decided; core work – and shoulder stand was what I chose. And here’s the breakdown for you… you’ll want a wall and a block this week.

  • Take your mat to the wall, and sit facing the wall.
  • Lie back and scooch in until your bum is against the wall with your legs lying against it.
  • Bend your knees and place your feet flat against the wall. Arms should lie flat by your sides, palms face down.
  • Press into your feet and hands and press your hips back until they are stacked above your shoulders. Use your core for stability.
  • Try lifting right leg up towards the ceiling, pressing through the heel as though you were pushing the ceiling  away. Try with the left.
  • If you’re feeling it, bring your hands to your lower back, thumb against your fingers – none of this L shaped business.
  • Raise both legs up towards the ceiling. Keep engaging your core muscles, and remember to breath.
  • Feeling good? Try squeezing your legs together and dropping the toes down to touch the floor behind your head for Plough Pose.
  • Like that? Bend the knees and bring them down to the floor by your ears. Breeeeath!
  • Wherever you are, bring the feet back to the wall. Pop a block by the wall and lower your bum down to sit on it. Hang out in Legs Up The Wall Pose as long as you like. You earned it.

Now we’ve worked up an appetite! I know we did pesto pasta not long ago, but I’ve had so much basil lately, and this is soooo good! It’s worth noting here that I always have my students check in with themselves how they’re feeling physically, mentally and emotionally. And whilst I might not be so hot physically and emotionally, I am totally sound mentally, and have lots of nice recipe ideas I’ll be cooking up this week for you, plus I’m looking to options for new classes, and I’m taking on some sessional work with the charity I volunteer with doing gardening inspired workshops with commuters and other train users.

Anyway, pesto. This recipe calls for a classic basil/pinenut pesto, but if you felt like switching things up you could make a rocket/pinenut pesto and stir through basil (but half as much as the rocket). I’ve also included lots of nice optional extras, and as usual I recommend you use what you have, what’s in season, what’s local, what’s in your garden, what’s available, and of course, what options are organic.

Pesto Pasta (Serves 2)

Ingredients

2 tbsp pesto (shop bought is fine, Sacla do a dairy free one, no judgement)
1 handful fresh peas
3 handfuls GF pasta (any old kind you like, or even courgetti spaghetti!)
1 clove garlic
1/2 tsp cayenne
1 tsp dried mint (you can defo sub fresh, just add with the rocket instead)
2 handfuls rocket
2 tsp nooch
1 small handful pine nuts
sea salt and freshly ground black pepper

optional

1 small courgette, thinly sliced (I use a veg peeler)
a dozen cherry tomatoes, halved
1 shallot, or half a white onion, thinly sliced
half a red onion for that matter

Method

  • Put on a large pot of water to boil.
  • Make the pesto if you’re making it.
  • Throw in your pasta and plenty of salt.
  • Heat a little olive oil in a deep frying pan. Add salt, pepper, cayenne, mint and garlic and saute for a minute. Add in onion here if you’re using and saute until soft.
  • Add peas, and courgette if you’re using. Add a splash of the pasta water and allow to cook until peas are soft.
  • Stir in pesto and nooch, and a splash more pasta water. Add tomatoes if you’re using.
  • Drain pasta and stir in into sauce. Transfer to serving dish. Scatter over rocket and pinenuts. Enjoy! 🙂

I’m not joking when I say serves 2, it could serve 3 probably except it’s so delicious, you’ll be hungry for half. Or, if you’re very greedy (like me) you’ll eat the whole pan yourself.

Stretch, eat and be happy. And fire up your core if you’re not!

Namaste 😉 x

Open Hips & Open Heart

So as some of you may have noticed, I’m currently in the process of renovating and updating the website, but it’s taking an age and is a work in progress. It is taking a very long time as I’ve barely got time to blog, nevermind overhaul, hence no blog last week. I will try to get back into a normal swing of things as soon as possible.

‘Open Hips & Open Heart’ is the new tagline, because ‘Yoga. Nutrition . Balance’ didn’t really explain what I did, and I wanted something that quite specifically said yoga and vegan. I often say to my students that we’re working towards open hips and an open heart during class – supta baddha konasana, anyone? – and all of a sudden it hit me that it was the perfect way to describe what I was putting out into the world. So there we have it.

In other news, no photos for a while! My phone got stolen at the weekend, and that is my camera, so I’m afraid we will be pictureless for the foreseeable future. I mean, am I partially responsible for the theft? Yes, I am notoriously careless with my valuables and expect every other person in the world to be honest and not steal. However, my casual attitude has finally caught up with me it seems. Now, am I sad my phone for stolen? No. I’m annoyed because it’s obviously a very handy thing to own, and I use it for music and camera as well as keeping in touch with friends and family. But it’s actually really lovely having no phone just now. I’m not saying I won’t get another, but I’m in no rush. Plus I’m secretly hoping someone will yet hand it in.

So sorry for the lack of recipes, yoga and routine, but all will be back to normal again soon. In the meantime, I’d love to hear what you think of the changes I’m making! So please do get in touch and let me know.

Namaste 🙂 x

Pea & Potato Pesto Pasta

So many people I know are all about low carb diets in an effort to lose weight, or lose body fat quickly. These diets were made for very obese people to lose weight quickly, but on a person of a relatively healthy weight it won’t be as effective and is often a very unhealthy diet. Neither a diet of meat, cheese and non-root veg, nor a diet of only fruit and salads is a good diet to follow, and is unsustainable in the long run. Your body needs complex carbs, they are good for you, and if you need to lose weight you should look at eating less processed, fatty and sugary foods and more fruit, veg and pulses.

And to celebrate complex carbohydrates in all their glory, I made the very tasty, filling and nutritious Pea & Potato Pesto Pasta. 🙂

Ingredients

(serves 2)IMAG0903

150-200g pasta, depending how hungry you are
(I used Co-op Free From)
1 onion (I used red onion, but white would be
good or a leek would be very tasty)
10 small new potatoes
2 handfuls of fresh peas (frozen would work fine)
1 clove of garlic
175ml Soya cream
3 tsp pesto
a little extra virgin olive oil
sea salt and freshly cracked black pepper

Method

– Put a big pot of water on to boil for your pasta, and put the tatties on to boil in lightly salted water.
– Shell the peas, slice the onion and crush the garlic.
– Heavily salt the pasta water and put pasta in to cook.
– In a frying pan heat a little oil, add salt and plenty of pepper.
– Saute garlic for a minute. Add onion and saute until onion is soft. Add in peas until they’re coated with oil.
– Add pesto and cream to pan and stir to combine. Add in a ladleful of pasta water and stir again. Taste for seasoning and adjust as necessary. Leave to come to a simmer.
– Drain the tatties and slice or half, depending on size. Add tatties to cream sauce and stir.
– Drain the pasta, reserving a little more water if your sauce looks too thick. Add pasta, and water if needed, to the sauce and stir everything together.
– Serve with rocket and/or nooch, as preferred.  Enjoy 🙂

This pasta is super tasty, very good for you, and you’ll be full for ages! So eat well and be healthy… and try saying Pea & Potato Pesto Pasta 10 times fast.

Namaste 🙂 x