Like rice, nutritious millet is gluten-free and makes a creamy risotto with very little effort. Dry-toasting the grain in a pan brings out its sweet, nutty flavour.
Our recipe for a millet risotto in today’s Guardian Cook supplement:
http://www.guardian.co.uk/lifeandstyle/2013/mar/16/10-best-leaf-vegetable-recipes
We’ve been receiving our organic fruit and vegetables from Riverford Farms for almost 10 years now, long before we set up HEMSLEY & HEMSLEY.
We’ve visited their Devon farms and growers, loved their food at the Field Kitchen restaurant, enjoyed their weekly recipes and most of all, feel happy to be their customer and cook and eat their lovely delicious produce because we truly believe in them.
Like every year, we’ve voted for Riverford for Observer’s Ethical Awards and if you want to nominate them too here’s the link, deadline 22nd March:
http://www.guardian.co.uk/observer-ethical-awards?homebot2=obsaward
Riverford won Observer Ethical Awards for best Ethical Business 2009 and best Online Retailer in 2010 and 2011 - keep up the good work Riverfords!
HEMSLEY & HEMSLEY for
We’re often asked ‘So if you don’t eat bread then what do you eat your cheese with?’…
Soft cheese is so delicious smeared onto roasted vegetables and drizzled with chilli oil whilst the harder cheese like pecorino and manchego shavings make a salad special. We love loading endive or cos lettuce leaves with finely sliced red onions, toasted nuts and crumbled roquefort before trickling with olive oil and of course those special, expensive cheeses like our favourite Wigmore should be savoured all on their own. We also bake our own wholefood, gluten free crackers and breads from time to time but what about when we just want a quick snack? Well we have to say our prayers are answered in the form of an unprocessed, enzyme rich and vitamin packed, hydrating, good ol slice of apple…
Here’s the recipe for our Apple Rings 5 Ways:
http://www.vogue.co.uk/beauty/2013/03/13/hemsley-hemsley—
We’ve created these toppings with a 4pm snack attack in mind but try our apple ring concoctions stacked high for a new breakfast idea or take a slice and smear with our Chocolate hemp spread for a quick dessert - just that something sweet and crunchy to finish off a good meal.
We’ve made sure that even the sweet toppings contain plenty of protein and fat - this helps you to stabilize blood sugar levels rather than allowing them to soar (as they can with many commercial snacks) only to come crashing back down.
5 toppings to choose from:
1) Cinnamon almond butter
2) Feta tahini dip
3) Brazil nut pesto
4) Chocolate hemp spread
5) Last but not least is our original way to eat cheese - pile those apple rings high with your favourite Cheddar and the Chutney we made at Christmas!
—Eleanor Roosevelt
(Source: shaktilover, via myyogaon)
Big fat snow puffs and chilling winds attacked today. Make sure you’re wrapped up tight and remember to heat yourself from the inside too.
In this weather there is nothing quite like stew. It’s pretty easy to throw together, should cost very little and is so satisfying that you don’t need to start sniffing around processed foods to get that well fed ‘fix’.
This is something you can sling together one morning - everything straight into the slowcooker, don’t even bother browning anything - and then you get to arrive home to this.
We get the cheapest cuts from the best butchers who deal exclusively with grass fed, naturally reared meats and throw in rough chopped veggies from our Riverford veg boxes or farmers markets visits. A bit of booze never goes a miss and make sure your ask for a few bones from your butcher - nearly always free (unless your looking at the much pricier marrow bones or a 75p chicken carcass) - for a rich sauce.
If we cook up starchier veg such as parsnip then we food combine by choosing to eat the stewed meat with less starchy veg such as carrots and cauli mash for one meal and then the next day enjoy the starchy veg with some fresh greens. So you get 2 different meals out of the same pot.
For a fresh touch throw in some chopped parsley to serve or get fancy and make a gremolata - just mix together chopped lemon zest, raw garlic, chopped parsley, sea salt and pepper
We’ve got 2 stew recipes to choose from on Vogue. Check out our Sausages in Cider and our Red wine beef stew…
http://www.vogue.co.uk/beauty/2013/03/06/hemsley-hemsley-apple-crumble-ginger-creme-fraiche
Try our version of the classic apple crumble. This was the first pudding that we gave the H&H makeover and since our mum approved it we thought we’d dedicate it to Mothering Sunday. You’ve got 4 days to get your ingredients ready but don’t worry about practicing - this pudding is a synch.
Double the quantity of apples and crumble so you can make up extra little ramekins. Keep them in your freezer for individual weeknight puddings…or even breakfasts!
Serve the piping hot crumble with our cool and creamy ginger honey creme fraiche.
Not only will this homely pudding go down well with the whole clan but as an FYI - apples are a member of the rose family. So if you do bake this crumble for Mother’s day you can tell your mum she’s already had her flowers!
Balance in bliss in Bali
21st April - 5th May 2013
Our friends at Chaya Yoga are so excited about their next retreat in beautiful Indonesia. The food, the yoga, the spectacular views, the waterfall trips! It all looks wonderful and life enriching and Daisy and Lucy throw a retreat like no other!
Book soon for the last few spaces
After a big Friday night followed by a day of revitalizing green smoothies and juices (oh and a yummy piece of salmon) it was time for a wholesome Saturday night supper and a good movie. This weeks seasonal veg box from Riverford offered up celery, carrot, onions, parsnip, swede, red pepper and squash. Slowly softened in the best beef stock (we cook it for over 12 hours to not only make a tasty mineral and protein rich broth but also to take advantage of the nourishing gelatine) all this soup needed was a a touch of Himalayan salt and some fresh black pepper to season. Served with some corn chips by Amaizin (organic corn flour and heat stable palm oil from sustainable plantations) baked in the oven for a few minutes to give them extra crunch.
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Here’s February’s Roundup.
http://www.vogue.co.uk/beauty/2013/02/27/hemsley-hemsley-winter-minestrone-with-garlic-herb-dressing
Simple, rustic and quick to whip up this winter minestrone will keep you going until summer.
Like traditional minestrones, we fill ours with vegetables, proper homemade stock, beans and top it with parmesan but our pasta is delicious buckwheat pasta from Orgran which is gluten free, nutritious and nutty to taste.
The punchy raw garlic and parsley dressing that we like to drizzle on top makes this dish come alive! - we’ll be spooning it over everything this week.
Jazzy’s David David inspired birthday cake by Sjaniel - shared with February friends Nisha and Raj. Coconut icing coloured with blueberries, beetroot juice and turmeric!
BHUJANGASANA or COBRA POSE
by Flo Yoga
Baby Cobra
Last week celebrations throughout the world marked the start of the Chinese New Year under the sign of the Snake.
While this animal can be seen as cunning, calculating and frightening, because of the fact that it sheds its skin several times a year, the snake, also embodies the ability to transform, renew and heal. Hence why the snake is often used as symbol of medicine.
A famous Cobra in yoga is the king Cobra or Serpent King, Mucalinda:
After his enlightenment, the Buddha had been meditating in the forest for six weeks when it started to rain heavily. A king cobra - known as Mucalinda - came out and placed his hood cover the Buddha’s head to protect him from the rain until the storm ended.
Bhujangasana, Cobra pose, is a great pose to strengthen the spine, maintain its range of motion and stimulate the abdominal organs whilst providing a lovely stretch to the chest.
How to:
Similarly to the Locust Pose (or Salabhasana) which was described in last month’s blog, emphasis in the Cobra Pose needs to be put on a sense of openness in the chest but not to the detriment of your back.
Trust that you are reaping the benefits of this mighty pose regardless of the depth of your backbend. Happy New Year of the Snake, everyone!
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http://www.vogue.co.uk/beauty/2013/02/20/hemsley-and-hemsley-miso-carrot-soup-recipe
Three key ingredients to this delicious, golden soup - quality miso, sweet carrots and homemade bone broth.
If you’ve found a good butcher, we cannot recommend highly enough the healing powers of homemade stock - quality, organic and pasture reared of course. This stock will provide a tasty base for all your meals whilst supplying predigested protein. Use your homemade stock to make soups, stews and sauces, when cooking up quinoa and millet and to braise your vegetables. This economic source of protein also balances the glycaemic load of the carrots in this recipe.
We love the fantastic umami taste of miso - a must have ingredient in your fridge - see our recipes for Miso Dressing and Miso Gravy. As always when shopping, read the labels carefully - it has to be the right type of miso. Look for organic, non-GM, properly fermented miso to benefit from miso’s health properties. We only use fermented soy products as a small part of a wider balanced diet. Properly fermented soy, such as miso and tamari, is easier to digest and the nutrients are much more bio-available - we do not recommend soy milk and the like!
—James A. Baldwin
(Source: up-dharma-down, via myyogaon)
