Tuesday, September 29, 2020

Tuna Poke Bowl

This is something we have enjoyed from restaurants but after hubby and the kids did a sushi class with a chef in Japan on sushi making, we made this with the extra sushi grade tuna we had. By the way air b and b has some great cooking lessons under experiences my son also did one with a lady in Nice making French apple crepes I have included a clip below to make you smile. 

 This would make a fun packed lunch also. 

Wednesday, September 23, 2020

New River Valley

We just came back from a weekend in the New River Valley this beautiful area of South West Virginia is actually very close to us, but we had not yet explored it. It is well worth the visit, it has lovely farmlands, rolling hills and lots of access points to explore the New River Trail State Park this is a fantastic trail that runs from this area all the way to Galax along an old railway line that is used for biking and hiking. It has some great views.

Monday, September 21, 2020

Garden mindfulness

Something I love teaching and sharing with clients at Anchored Nutrition Therapy is mindfulness I recorded a little garden practice today, let me know what you think. 

Thursday, September 17, 2020

Chicken, Chickpea and Spinach Curry

Sorry not the best picture, I made this curry the other day but it really is good. 

Tuesday, September 15, 2020

Cooked Apple Parfait

This is a simple recipe, great for fall / autumn as apples are in season. It makes a great snack or breakfast. 

Wednesday, September 9, 2020

Sourdough Bread (with a wild yeast starter)

I adore bread and always seek out local bakeries and bakers, recently I listened to a great podcast about wild yeast and it fascinated me. So I grew some wild yeast sourdough starter, I used this recipe from King Arthur flour   it seems to be a standard approach, you start with wholewheat flour as its more likely to contain yeast and you feed it water and then all purpose flour daily then, as it grows twice a day. Day 3 was amazing for us and we thought we had it and then it slowed down a lot just very lightly bubbling. I chatted to Ali Trairatana, RD @intuitively_ali on instagram and she kindly encouraged us to be patient and give it time, so for the next week I fed the starter and waited I would say it took a good 10 days to get going. The first loaf of bread I made was fair but didn't rise all that well, I used a recipe from the clever carrot, and baked in a dutch oven but maybe the starter needed a little longer. The next day I tried again and based the recipe on one from the BBC food, I let the first rise go overnight and gave a longer second rise. 

  • 500g/1lb 2oz unbleached white bread flour, plus extra for dusting
  • 300g/10½oz, one cup sourdough starter
  • 2 tsp sugar
  • 2 tsp salt
  • 1 teaspoon of olive oil to coat the bread so that it doesn't stick 

  1. Mix together the flour, sourdough starter and about a cup of water together with the sugar and the salt and knead for about 10 minutes until it is very soft and stretchy.  
  2. place the dough in a bowl and cover with wrap and let it rise over night, it will double in size.
  3. Remove the dough and make two some round loaves with it and put onto a baking sheet with a little cornmeal underneath to stop it sticking and cover with a tea cloth and leave to rise for another 2-3 hours. 
  4. Preheat the oven to 400 degrees and put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Now score two or three times on the top of the loaf and put into the oven.  Bake for 35–40 minutes until brown and a crust has formed and the loaves sound hollow when tapped.
  5. put on a cooling wire to cool. 
  6. enjoy and be proud of yourself!

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Sunday, September 6, 2020

Vegetable and Millet Pilaf

I have recently been cooking with gluten free grains, as I work with folks following the low FODMAP diet for IBS I want to find recipes also as a family I think we need to eat more wholegrain's. I really like the millet easy to cook, nutty and very satisfying. 


  • 1/2 red onion chopped
  • 2 small carrots chopped (low FODMAP)
  • one cup of frozen mixed vegetables, 
  • 1/4 teaspoon ginger, garlic paste 
  • one cup of millet. 
  • 4 cups of water 
  • a pinch of cumin seeds
  • spice blend - 1/4 teaspoon paprika, 1/4 teaspoon of turmeric, 1/4 teaspoon parsley, 1/4 of teaspoon chipotle pepper, 1/4 teaspoon cumin and coriander powder, salt and pepper to taste.


  1. mix the spice blend with a little oil
  2. then add a little canola or olive oil to a pan and sauté the onions (if making low fodmap, spring onion tops can be used) and cumin seeds for about 5 minutes, add the ginger/garlic paste and the spice blend
  3. then add the frozen vegetables and carrots and cook another few minutes, 
  4. add the millet, with the water, turn down to simmer for about 20-25 minutes, with a lid.
  5. check periodically to see how the millet is cooking and add a little water as needed. 
  6. This would make a great packed lunch, a good low FODMAP meal (watch not to add too many peas) and its gluten free. 

Hope your all doing well, our son turned 9 today and had fun breaking a Coronavirus piñata :-) 

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