Conscious Cooking

Our afternoon snack at the body retreat regularly includes nut butter. This weeks recipe is 3 simple ways to enjoy nut butter to make a satisfying and fulfilling snack. These can all be made in a hurry and a great boost if you’re feeling low energy. Nut butters are a high source of protein, fibre

These banana oat biscuits are refined sugar free, dairy free and gluten free. Banana provides all the sweetness for these biscuits. The older the banana the sweeter it is so this recipe is a great way to use up the black bananas sitting in the fruit bowl. If you have any really ripe bananas chop

Sprouted green lentils are a crunchy, fresh nutritious addition to any salad. I am often sprouting different grains such as rye and wheat to incorporate into my breads but for sprinkling on top of foods I like to sprout lentils and seeds. Sprouted lentils can be more easily digested than cooked whole lentils due to

Tomato fish stew is my go to recipe for a quick nourishing dinner that’s full of flavour. I use a tin of sardines to provide all the flavour rather than a fish stock so this recipe is great for using store cupboard tins with the addition of some white fish. Having access to fresh food

This weeks recipe is a tartine (open sandwich) with roasted beetroot, goats curd and rye sourdough. At the body retreat we use sourdough as the long fermentation process makes it an easier bread to digest. We also think about flour and choose sourdough bread that use rye, spelt or heritage grains. Your local artisan baker