Artichokes
Arugula
Radish
Carrots
Leeks
Onions
Celery
Chicory
Dandelion Greens
Fava Beans
Leeks
Parsnips
Peas
Radishes
Rhubarb
Salad Leaves
Spinach
Wild garlic
Parsley
Asparagus
Lunch
Summery courgette
& pepper risotto
Ingredients
2 medium courgettes
1 red pepper
1 yellow pepper
1 onion
1 tbsp extra virgin olive oil
200g risotto rice
400ml vegetable stock
200ml white wine
grated parmesan cheese to serve
Method
Dice all the vegetables into small similar sized cubes, about 1cm square is best. Heat the oil in a saute pan and then add the vegetables. Stir fry on a fairly high heat until the vegetables are soft.
Prepare the stock whilst the vegetables cook, then when they are soft add the rice and a third of the stock to the pan. Simmer on a low heat, stirring and letting the rice absorb the stock.
Once the first third of stock has absorbed add half the white wine, then when the wine has absorbed add the second third of stock. Repeat this process with the remaining wine and stock.
Once all the wine and stock has been absorbed the rice should be fairly soft and sticky. Serve sprinkled with the grated parmesan.
This dish serves three adults on its own, or can serve four as a side dish to chicken or fish.
Mushroom Miso
Soup
3 cups Water
1 cup Vegetable Broth
1 1/2 cups Shiitake Mushrooms (sliced)
170 grams Tofu (drained, rinsed and cut into cubes)
1 tsp Ginger
1 tbsp Tamari
3 tbsps Miso Paste
2 cups Kale Leaves (roughly chopped)
2 stalks Green Onion (optional, sliced)
Add the water and broth to a medium sized pot and bring to a boil. Reduce to a simmer and add the mushrooms. Cook for 4 to 5 minutes.
Add the tofu, ginger and tamari and ensure the broth is lightly simmering. Continue cooking for 2 to 3 minutes more.
In a small bowl, add the miso paste, and ladle in some of the hot broth and whisk. Add the miso mixture to the pot and stir to combine. Add the kale leaves and simmer for 1 minute more.
Divide the miso soup into bowls and top with green onion, if using. Serve and enjoy!
Spring Salad
Ingredients
1 bunch asparagus, tender parts,
chopped into 1-inch pieces
½ cup frozen peas, thawed
A few handfuls of salad greens
2 radishes, thinly sliced
½ cup crumbled feta cheese
½ avocado, pitted and diced
¼ cup chopped, toasted pistachios
½ cup roasted chickpeas
Fresh herbs, for garnish (basil, mint and/or chives)
Sea salt and freshly ground pepper
Dressing
¼ cup fresh basil or a mix of basil and mint
1 small garlic clove
1 tablespoon lemon juice, plus ½ teaspoon zest
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil, more as desired
¼ teaspoon sea salt
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
from loveandlemons.com
Simple Warm Lunch
Smashed avocado on seedful bread or sourdough.
Top with pan fried mushrooms, onion and garlic (all fabulous for immunity) and finally a poached egg (great for brain health in young and old!)
You could really aid hormonal balance by topping with broccoli sprouts.
Did you know that broccoli sprouts are filled with nearly 50 -100 times more antioxidants and sulforaphane than their big guy cousins?! They are so easy to sprout at home or when I'm strapped for time I buy mine from the wonderful @abelandcole. Always remember to wash these guys before topping on salads, sandwiches or soups!
Courgette, Feta &
Mint Salad
Serves 4
6 large courgettes (any colour)
3 tbsp extra virgin olive oil
150g feta cheese, crumbled
handful of fresh mint leaves, crumbled
For the dressing
4 tbsp extra virgin olive oil
1 tbsp lemon juice
1 small garlic clove, crushed
sea salt and freshly ground black pepper to serve
Cut the courgettes diagonally into thick slices and combine with the olive oil. Season with salt and pepper. Cook on the barbecue for 2 minutes on each side until just charred. Remove and leave to cool.
Put the dressing ingredients into a jam jar, close the lid and shake to combine. Add salt and pepper to taste.
Put the courgettes, feta and mint in a bowl, drizzle with the dressing and mix until well combined.
