Celebrating Seasonal
Doctor Stone is currently working on an initiative to bring Knowle West together as community whilst helping us learn about how what we eat relates to our mental and physical health.
We have started Doctor Stone's initiative in the practice by "Celebrating Seasonal" we were invited to create a healthy recipe of our choice including something seasonal, the lucky winners received Freshly picked prizes from the Lush Greens allotment
We have also held a Downton Road Kitchen event, where we learned lots of interesting facts about ingredients and shared a fantastic hummus recipe.
Please see below our seasonal winners recipes
Susan's roast sweet potato salad (mint and parsley)
Roast sweet potato, aubergine and onion with ras el hanout. Mix with beluga lentils, pumpkin seeds, flaked almonds, chopped parsley and mint. Top with feta.
Mark's North African spiced red pepper and butternut squash soup finished with coconut milk
Soften 1 onion in a pan
Add 2 cloves of garlic add chopped carrots, butternut squash cook for a bit
Add spice mix - ras el hanout or Dukkah.
Add stock, cook until carrots are cooked through
Blend
Finish with a small amount of coconut milk
Emma's roasted cauliflower with crème fraiche and chilli dip
Chop cauliflower into florets and toss in olive oil and harissa paste (quantity of paste depending on personal taste), season with salt and chilli flakes.
Roast in the over for about 30 mins, turning halfway through.
Mix some sweet chilli sauce with crème fraiche (again depending on taste) for the dip.
Nicole's Roasted eggplant spread
Ingredients:
- 2 eggplants, roasted.
- 1 medium onion, chopped.
- 1 tsp lemon juice
- 3 tbsp vegetable oil
- salt to taste.
Directions
- Pierce each eggplant with a fork
- Roast/grill the eggplant on the gas stove or grill until soft using a flat nonstick grill disk. You can also roast it in the oven.
- Give the eggplants quarter turns on all sides to cook evenly. Small eggplants cook faster (it takes between 20 and 40 minutes, depending on the size).
- When the skin is charred and they are tender inside, remove the eggplant to a colander placed in the kitchen sink and let it cool down.
- Peel the dark skin completely using a knife (or just use your hands)
- Once the skin is separated, leave the pulp in the colander for at least 30 minutes to drain.
- Blend the eggplant in the food processor. You can add the vegetable oil one teaspoon at a time.
- Add the lemon juice.
- Remove eggplant to a nice salad bowl.
- Add the chopped onion and salt and stir.
- Chill at least 1 hour
- Serve with tomatoes, olives, pickles roasted peppers, on toast or pita bread!
Saba's basic hummus recipe
This is a lower garlic, lower olive oil version so you can eat loads without having 1/2 bottle of olive oil per serving.
Don't forget: Do the taste test at the end of whizzing up and adjust.
You can make a huge batch if you like - just increase the ingredients and keep in your fridge. Last 3-5 days or you can freeze.
- I tin of chickpeas
- 1 tablespoon of tahini
- ½ - 1 teaspoon of garlic granules or garlic powder (or you can swap for fresh garlic if you prefer the zingy
kick of raw garlic)
- Squeeze ½ lemon into the mix
- 4 teaspoons of good quality extra virgin olive oil (PDO logo)
- 1-2 tablespoons of made up miso paste broth (or veg stock)
- Black pepper to taste
Put it all in your food processor (if you have a hand blender you need to use the long container and don't copy what I did in the community kitchen 😅)
Whizz, taste, adjust flavoring's (may need more miso paste, pepper, garlic granules)
This is the basic hummus. You can then add in anything you fancy.
Roasted beetroot OR sweet potato OR carrot OR roasted onions OR roasted pepper (may need more miso broth - add in slowly to the blender)
- Cooked peas
- Mixed beans or ½ lentils ½ chickpeas or just black beans or butter beans or any bean or lentil
- You can play with flavor: adding chilli , fresh coriander, paprika, avocado, coriander, roasted garlic,
chive or whatever you fancy!
Information about plant-based eating and health benefits
This doesn't mean you need to be vegan. Just adding in plenty of plants in your weekly intake.
Here is some some useful information from Dr Greger he does have a plant-based biased - but very helpful information if you're interested.
What is the healthiest diet
If you want to go 100% plant based you must take a B12 supplement and make informed choices about foods you eat to include enough omega 3, Zinc, selenium, calcium, folate.
Daily Dozen Checklist