We’re celebrating this week with a fragrant bowl of yumminess, here’s our National Curry Week recipe! Our Eggplant and Vegetable Korma curry is a warming soothing bowl of goodness that the whole family can enjoy together. With curry firmly the Uk’s favourite dish we know we’ve got a winner here! Why not serve up some of our Coconut macaroons for pud? We like to think that the refreshing, zingy taste of passionfruit would be delicious after this meal.
* Don’t forget to tag us if you make this and we’ll send you a little pressie in the post!
National Curry week Paste recipe
1 onion (peeled and roughly chopped)
4 cloves peeled garlic
1 large knob ginger
1 green or red chilli (seeds removed and roughly chopped)
1 large handful fresh coriander, incl the roots
3 kefir lime leaves, roughly chopped and stems removed
Place all ingredients in a processor and blitz until you get a paste. Adding in more oil if needed, it wants to be a paste consistency. Store in a glass jar in fridge until needed. Lasts for up to 10 days in fridge. I often cover it with a little oil drizzled on top.
Cut into cubes of half thin rounds 300 gm chicken cut into strips or 1/2 cup cashew nuts 6 cherry tomatoes quartered 1 red pepper, seeds removed and cut into 1-2cm cubes 100gm cashew nuts, dry roasted and chopped (can use a mortar and pestle to crush them) 225gm green beans Cracked pepper and pink salt to taste
Sauté the curry base for 10-15 mins on low in a little coconut oil (stirring every now and then). Add in the coconut milk, sugar if using. Add in the aubergine and cook on low heat for 6-8 mins until softening. Add in chicken if using and simmer 7-8 minutes (if not using, then just continue to cook the aubergine sand add in the extra cashews at the end). Finally add the peppers, tomatoes and beans and half the crushed cashew nuts and simmer for 5 mins until beans are just cooked but firm to bite. At this point if not using chicken, add in the 1/2 cup cashews and mix well. Season. Serve on its own with fresh spinach if desired or with quinoa. Sprinkle with remaining crushed cashews. And ENJOY!
– I often use frozen beans if fresh not available. – If your mix becomes too dry you could add in extra coconut milk or fresh stock (not cubes). This will vary depending on whether using gas, induction or flat surface stove top.
– In the curry base I have left out the onion before due to dietary requirements and it still tastes delicious!
Any questions, we would love to hear from you. – firstname.lastname@example.org or leave a comment below.
Have you tried anything new this month for Plastic Free July?
The #plasticfreejuly movement has given us all an extra push this month to do more to reduce our plastic use. We wanted to share with you some of the best ways we’ve found, making simple changes, to create a cleaner world.
In the kitchen
Let’s start by looking in our kitchens, given that is where the Nourish gang spend most of our waking hours! For storing and covering food, we’ve ditched the cling film in favour of the beautiful and versatile beeswax wraps. We’re using the ones from The Beeswax Wrap Company. These wraps come in different sizes and prints and can cleverly be made into sandwich pouches for on the go lunches. Or they can be wrapped around loaves of bread or cheese, and easily wrap over a bowl to cover leftovers.
We’ve a got great discount code for you that is active until the 25th of August 2019 if you fancy buying some of these yourself. Just use the code – NOURISH10 at checkout to receive 10% off at The Beeswax Wrap Company.
When it comes to food shopping, we understand the struggle to go plastic free. When we’re frustratingly faced with an array of fruit and veg unnecessarily covered in plastic in the supermarket it can be hard to avoid it. Where possible, we like to pick the ones without the plastic. We bring in our own containers for use at the fresh food counters ( which if you check in your local, most supermarkets will now allow). Ordering a veg box is another great way that will almost certainly mean less plastic. We love our weekly box from Riverford which brings us organic, in season veg straight from the farm to our door. But of course if you like the digging, and grow your own fruit and veg, even better.
Bringing up baby
For help in going plastic free with children and babies, we immediately turn to the plastic free guru @mamalinauk. A few of us have recently tried giving reusable wipes and nappies a go. Although daunting at first, they are so much easier than we imagined! Don’t forget, you can start small. Even switching out one nappy a day to a reusable will mean 365 less nappies a year that you are throwing into a landfill until they finally biodegrade in 400 years time!
“Plastic toys account for 90% of the toy market which poses a huge problem in that their lifespan is short and are rarely able to be recycled” – @mamalina
Aren’t wooden toys just so much more beautiful? The classic BRIO train tracks, building blocks and wooden food sets are definitely our most played with toys. These kind of toys pass the test of time through generations. For gorgeously crafted wooden toys, check out the Scandinavian company Scandiborn. Also don’t forget to check in your local charity shop too as you can often find some gems there!
Food to grab and go
The grab and go lunch is often full of plastic too. You may not know that at Nourish we also have a small food service business. We supply local cafes and health food stores with fresh breakfast pots, salads and treats. We’ve changed all of our packaging to recyclable and/or compostable. It’s also becoming much easier to take a bottle with you and avoid the cost and waste of plastic disposables. Have you tried the Refill App? It’s a really easy way to find out where you can get your bottle refilled for free. There are 20,000+ partners already taking part.
In the bathroom
Finally, there are plenty of ways we have tried to make sustainable swaps to our bathroom cabinet contents. We’ve switched to bamboo toothbrushes, made coffee face scrubs, toothpaste and cleansers from essential oils. We’ve also started taking our old bottles of shampoo and conditioner to be refilled at our favourite local health store @insideouthealthreigate. There are refill stations popping up all over the place and you should be able to find one near you. Take a look at the locations for Faith in Nature and Ecover, for example, and find out where your closest one is. We’ve recently also discovered bamboo cotton buds and charcoal dental floss from@worldofbamboo.
If you’d like to try some of the fab products from @worldofbamboo then head to their website and use the code – World-ofBamboo-20 at checkout to receive 20% off all orders this month.
Keep your eyes peeled in the upcoming weeks on our Instagram page for our biggest plastic free swap happening at Nourish. We just know you are going to love it!
We are constantly on the look out for sustainable swaps so please tag us in any of your hacks or new plastic free product finds. Let’s all work together to reduce our plastic use.
Bulk Bag 30 Strawberry Coconut Macaroons
Perfect for the Strawberry lover in your life, in bulk bags of 30 these macaroons are a great healthy treat for any time of the day. A delicious combination of strawberries, coconut and raw honey with a hint of white cacao and vanilla.
One pouch contains 30 delicious Strawberry coconut macaroons.
It’s National Picnic week this week. We’re celebrating the Great British Picnic with a Nourish twist! Picnic food doesn’t have to be dull, it can be bright, happy, nourishing nuggets of goodness. We’ve got a Picnic inspired giveaway taking place on our Facebook and Instagram pages at the moment.
Why not take a look at our favourite picnic goodies that you could win from our friends at; Fruit inspired crisps from Nims. Super dips from Chic P. Brilliant balls from Boost Balls. Nut-tastic yogurts and cream cheese from Nush. Moreish crackers from Moral Fibre. Wax wraps from Eco Lifestyle and a #macaroonmoment from yours truly!
We’ve also got a delicious recipe for our Banana Picnic Loaf that’s perfect for your picnic too. Find the recipe here.
We’re a little picnic mad here at Nourish. The minute the sun’s out (and sometimes even when it’s not!) we’re off to find a patch of grass or sand. For some it’s matching crockery and pretty tiffin boxes and for others is wax wrapped parcels popped into a rucksack. Whatever and however we picnic the one thing that we have in common is that we’ll have a pack of macaroons to nibble on with us too. When the gang is. flagging up a steep hill, drying off after some wild paddling or recovering from a run along the river our coconut macaroons are the perfect way of replenishing those energy stores!
Based in the beautiful Surrey Hills we’re blessed with plenty of picnic spots nearby in Surrey, Kent and Sussex. Here are a few of the team’s favourites. We hope they inspire you this weekend while the sun is out.
Ineke – Box Hill, near Dorking
A National Trust spot where you’ll be able to see Surrey laid out before you from the top of Box Hill. With a huge grassed area this is the perfect place for the newly crawling smallest member of the Nourish team. The views stretch out for miles. Pick up the kids trail from the top you can exhaust even the most enthusiastic walkers with the various activities along the way.
Katie – West Wittering
A little further afield but Wittering is a beautiful beach with a big views. Driving up the private road to this spot the sky just gets bigger and bigger until you arrive at the beach. We like to head to the wilder side where it’s sandy and less busy. Settle down and wander back and forth for some paddling in between courses. We love to head home with salty hair and sandy toes.
Ellerie – Chartwell
Another National Trust property, this time on the borders of Surrey and Kent. Chartwell was the home of Winston Churchill and is packed full of interesting things to explore for kids and adults alike. From the swimming pool to the prolific veggie garden. Overlooking the lake is a great picnic place and the kids can head over for a swing after they’ve refuelled.
Kate – Shere
A pretty village with lots going on. Grab a blanket and head to the stream where the kids can hunt for Crayfish. Once you’re thoroughly picnic’d out drop into the Dabbling Duck for a slice of cake and head out along the stream. The ford there is a great paddling opportunity. Follow the circular walk around the woods and back to the village and you might find the swing over the river. A great way to cool down on a hot day!
Where’s your favourite spot for a picnic?
Organic Raspberry Coconut Crunch Mini Macaroons
Pieces of freeze-dried raspberries combined with raw cacao gives a dreamy white chocolate taste. A healthy treat combining these two anti-oxidant rich foods.
One pouch contains 10 – 11 delicious Raspberry Coconut Crunch Mini macaroons.
Our Banana Picnic Loaf is the perfect thing for when you want to pack up and picnic. It’s simple to make and is a total crowd pleaser. Who doesn’t love a banana loaf? Full of healthy fats and plenty of fibre from the banana and carrot it’s perfect for any time of the day. If you’ve got a big walk planned you might also love to take some of our energy bites along too for that energy slump at the top for a steep hill. We love to have one of these in the freezer for snack attack emergencies!
Don’t forget to tag us on any of our social media pages if you make any of our recipes and you’ll enter our monthly hamper giveaway.
Serves 10 – Suitable for a Paleo diet.
Dairy, gluten, grain and refined sugar free (replace eggs with flaxseed ‘egg’ for vegan recipe)
1 cup ground almond
1/4 cup coconut flour
1 tsp baking powder
1 tsp cinnamon
1/2 cup roughly chopped toasted hazelnuts + 1/4 cup extra to put on top
Our orange almond cakes are a really delicious gluten free option if you’re making cakes for today’s Cupcake Day. This is a lovely bake that makes the whole house smell amazing, the scent of orange and spice is evocative of a festive time of year. Top them either with a yummy orange drizzle or our chocolate avocado frosting.
Serving size 12
3 oranges 2 cups ground almond (we like to use the almond pulp from when we make our own almond milk – why not replace 1 cup with this and have a go?) 5 heaped tbsp honey 1 tsp baking powder 1/4 tsp ground cinnamon 5 eggs (separated)
Preheat the oven to 170c.
Place oranges in a saucepan, cover with water and bring to a simmer. Simmer on low heat for 1 hour. Drain and allow oranges to cool.
When oranges have cooled a little, roughly chop into quarters and place in food processor and process until fairly smooth, adding in the honey as you mix.
Next add 5 egg yolks and blitz until creamy.
Add in the almonds, baking powder and cinnamon and blend well.
Beat egg whites until soft peaks have formed.
Finally fold through 5 beaten egg whites. and pour into cupcake moulds (we use a silicone financier mould).
Bake at 170 degrees for 20-25 minutes, until skewer comes out clean.
Lovely served with coconut or Greek yogurt or make one of the toppings below.
3 Tbsp water 1 cinnamon quill 2 Tbsp honey 1 tsp orange zest Juice of 1/2 an orange
Place all ingredients in a saucepan. Simmer on very low heat until reduced. Drizzle over cake, and decorate with orange segments.
Serve with coconut or Greek yoghurt.
Chocolate Avocado Frosting
2 soft avocados 5 large medjool dates squeeze lemon juice 1 tsp vanilla paste or vanilla powder 6 Tbsp coconut oil 3 Tbsp cacao powder
Process (or use a vitamix) the avocados, dates and lemon juice until fairly smooth. Add in cacao, followed by vanilla and oil.
Blend until smooth. Spread over cooled cake and Enjoy….
There’ something about beautifully coloured foods that gets our mouth watering before we’ve even eaten and this fennel, green bean salad with poppy seed dressing is no exception! We love the cleansing taste of fennel and mixing it up with green beans and this yummy dressing is yummy. It’s pretty enough to take a pic of, and if you do then don’t forget to tag us in your pics, you might just win a sharing pouch of your fave flavour of our sharing pouches of macaroons.
225g green beans (ends trimmed)
1 medium bulb of fennel
2 baby gem lettuces
1/2 large yellow pepper or 1 small pepper
1/4 cup walnuts
3 tbsp pumpkin seeds
Heat a pan with water and steam the beans until just cooked through.
On a board, thinly slice the fennel and the pepper. You could also use a mandolin for this if you have one. Roughly cut the lettuces into quarters lengthways. Slice the avocado into strips.
In a bowl mix together all the ingredients except the lettuce with half of the dressing below. Then layer this between chunks of lettuce in your serving bowl. Drizzle with remaining dressing and serve.
Juice of 1 orange
1 & 1/2 tbsp roasted pumpkin seed oil (or you could use avocado oil from Hunter & Gather)