• Book Appointment
  • Contact
logo
  • Subscribe
  • Home
  • Nutrition Clinic
  • Philosophy
  • About
  • Recipes
  • Press & Articles
  • Contact
  • Search

Press & Articles

Press & Articles

10 Healthy Lifestyle Tips

Press & Articles

Your Guide To Healthy Grocery Shopping

Press & Articles

What can we do to support our immune systems?

Press & Articles

HIP AND HEALTHY: No Energy? Trouble Focusing? Why Supplementing B12 Might Be The Solution

Press & Articles

LONDON SOCK COMPANY: HOW TO BEAT A HANGOVER

Press & Articles

LONDON SOCK COMPANY: FIVE SIMPLE WAYS TO IMPROVE YOUR HEALTH

Press & Articles

WHAT IS THE BEST DIET IN THE WORLD?

Press & Articles

HOW TO BEAT A HANGOVER

Press & Articles

SLEEP IS A SUPERPOWER

Press & Articles

HIP AND HEALTHY: Want To Come Off The Pill? What You Need To Know

Press & Articles

INTERMITTENT FASTING

Press & Articles

The dark side of the pill.

Press & Articles

FOOD AND STRESS

Press & Articles

WHAT THE FAT !*?

Press & Articles

CHEMICALS UP YOUR VAGINA. REALLY?

Press & Articles

Is Organic Worth It?

Press & Articles

Why we should limit caffeine consumption

Press & Articles

What on earth are cruciferous vegetables?

Press & Articles

BATS BAZAAR: INTERVIEW

Jan 13

Open
Healthy Cookie Dough 🍪⁠ ⁠ INGREDIENTS ⁠ ⁠ • 1 can chickpeas⁠ • ¼ cup nut butter⁠ • ½ cup oats⁠ • 2 tbsp maple syrup or honey⁠ • 2 tsp vanilla⁠ • 2 tbsp chocolate chips⁠ ⁠ METHOD⁠ ⁠ 1. Place all the ingredients apart from the chocolate chips in a food processor and blend. ⁠ 2. Then pop in a bowl and stir through the chocolate chips until combined. ⁠ ⁠ #healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #cookie #healthyrecipeideas #healthysnacks #cookiedough #healthycookiedough #healthytreats #cookie #plantbaseddiet ⁠#cook #cooking #healthycooking #vegetarian #healthysnack #healthytreat #vegan #veganrecipe #veganrecipes #healthydesserts #healthydessert #guthealth #wellnesswednesday

Jan 11

Open
Kale and Chickpea Stew 🍲⁠ ⁠ INGREDIENTS (serves 2)⁠ • 1 tbsp olive oil⁠ • 2 shallots, diced⁠ • 2 cloves garlic, crushed⁠ • 1 x 400g tin chickpeas, drained and rinsed⁠ • 2 tsp fresh thyme (or 1 tsp dried thyme)⁠ • 1 x 400g tin plum tomatoes⁠ • 2 cups vegetable or chicken broth⁠ • 1 parmesan rind⁠ • 2 large handfuls of kale, de-stemmed and torn into bite sized pieces ⁠ • Salt and pepper to taste⁠ ⁠ TOPPING: ⁠ • Parsley, chopped⁠ • Parmesan, grated⁠ ⁠ METHOD⁠ ⁠ 1. In a large pot, heat some extra virgin olive oil over medium heat. Add the shallots and let cook until tender. Then add the garlic, thyme, and salt and pepper to taste. Cook until fragrant.⁠ 2. Next, pour in the chickpeas and let cook one to two minutes. Then add the tomatoes, vegetable broth, and parmesan rind. Push the tomatoes to the side of the pan to break them down. Bring everything to a boil and then simmer for around 20 minutes⁠ 3. A few minutes before you would like to serve add in the chopped kale and allow to wilt. Try and keep the kale bring green if possible. Top with parsley and some grated parmesan and serve with crusty bread. Enjoy!⁠ ⁠ #healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving #healthylunchideas #lunchideas #healthydinner #healthydinnerideas #plantbaseddiet #vegetables ⁠#cook #cooking #healthycooking #vegetarian #onepotrecipes #glutenfree #healthysouprecipe #healthysouprecipes #healthylunchrecipes #vegetarianrecipes #vegetarianrecipe #guthealth

Jan 10

Open
Smashed Chickpea & Avocado Bagel 🥯⁠ ⁠ INGREDIENTS (serves 2)⁠ • ½ x 400g can chickpeas, drained and rinsed⁠ • 1ripe avocado⁠ • 1 small handful fresh coriander, diced⁠ • 2 spring onions, diced⁠ • ½ lime, juiced⁠ • ½ tsp chilli flakes⁠ • Salt and pepper, to taste⁠ • Bread of your choice, I used a sourdough bagel⁠ • Optional: Fresh spinach leaves and or tomato slices⁠ METHOD⁠ ⁠ 1. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in coriander, spring onions, lime juice, chilli flakes and salt and pepper.⁠ 2. Cut and toast your bagel then spread your chickpea avocado on top.⁠ 3. You may also like to add spinach and/or chopped tomatoes.⁠ ⁠ ⁠ #healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving ⁠ #vegetarianrecipes #vegetarianrecipe #vegan #veganrecipes #veganrecipe #vegetarian #glutenfree⁠ #healthybreakfast #healthybrunch #quickbreakfast #healthybrunchrecipe #healthybrunchrecipes #healthybreakfastrecipes #healthybreakfastrecipe #bagel #bagelrecipe⁠

Jan 6

Open
Za’atar roasted tomato salad with black beans 🥗⁠ ⁠ INGREDIENTS (serves 2)⁠ • 1 butternut squash, washed and ⁠ • 2 cups cherry tomatoes⁠ • 1 medium shallot, sliced⁠ • 1 x 400g tin black beans⁠ • 2 large handfuls of kale, rinsed, stems removed and torn into bite sized pieces⁠ • 2 tbsp apple cider vinegar⁠ • Salt and pepper to taste⁠ • 30g crumbled feta⁠ ⁠ DRESSING⁠ • 4 tbsp olive oil⁠ • 1 lemon, zested⁠ • 1 lemon, juiced⁠ • 2 tsp za'atar⁠ • Salt and pepper to taste⁠ ⁠ METHOD⁠ ⁠ 1. Preheat oven to 180C. Place the butternut squash on a baking tray with some olive oil and roast for around 40 minutes until cooked. About 25 minutes before the butternut squash is cooked place the tomatoes on another baking tray cover with olive oil, salt and pepper then roast for around 20 mins until they have started to caramelise.⁠ ⁠ 2. Place a pan on a medium heat with some olive oil in. Cook the shallot until tender, about 8 minutes, then stir in the black beans for about 5 minutes.⁠ ⁠ 3. Meanwhile, place the kale into a bowl. Pour the apple cider vinegar over the kale and use your hands to massage it in. Then set to one side for at least 5 mins so the apple cider vinegar can start to break down the kale.⁠ ⁠ 4. Next make your dressing by mixing together all the dressing ingredients in a small bowl.⁠ ⁠ 5. Assemble the salad with the massaged kale, roasted butternut squash, roasted tomatoes, shallot black beans, and feta or vegan cheese. Drizzle over the lemon dressing and mix until the salad is evenly coated. Enjoy!⁠ ⁠ #healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #salad #saladrecipes #healthyeating #healthyrecipeideas #healthyliving #healthylunchideas #lunchideas #healthydinner #healthydinnerideas #plantbaseddiet #saladrecipe ⁠#cook #cooking #healthycooking #vegetarian #dairyfree #glutenfree #vegan #veganrecipe #veganrecipes #vegetarianrecipes #vegetarianrecipe #guthealth⁠ ⁠

Jan 4

Open
Butternut squash and butterbean curry 🍛⁠ ⁠ INGREDIENTS ⁠ ⁠ • 1 butternut squash⁠ • 1 onion⁠ • 1 thumb sized piece of ginger⁠ • 1/2 tsp curry powder⁠ • 2 tbsp Thai red curry paste⁠ • 200g can butterbeans, rinsed and drained⁠ • 200g can tinned tomatoes⁠ • 200g can coconut milk⁠ • 1 handful spring greens per person⁠ ⁠ TOPPING⁠ • Coriander⁠ • Lime⁠ ⁠ METHOD⁠ ⁠ 1. Cut butternut squash in half and drizzle over some olive oil, salt and pepper. Then place in the over for around 30 minutes at 180C.⁠ ⁠ 2. Place a large pan on a medium heat then drizzle in some olive oil. Place the onions in the cook for around 10 minutes until they are translucent. ⁠ ⁠ 3. Then add in the ginger, curry powder, Thai red curry paste and stir. Cook until fragrant, then add in the garlic to cook for about 1-2 minutes. ⁠ ⁠ 4. Next add in the butterbeans, butternut squash, tinned tomatoes and coconut milk. Combine then cover and cook for around 15 minutes. ⁠ ⁠ 5. A few minutes before the end add in your spring greens to cook then you’re ready to serve.⁠ ⁠ 6. Top with fresh lime juice and coriander, and serve with brown rice or brown pita.⁠ ⁠ #healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #vegan #veganrecipe #veganrecipes #vegetarianrecipes #vegetarianrecipe #dinnerrecipes #plantbaseddiet ⁠#cook #cooking #vegetarian #guthealth #wellnesswednesday #healthycooking #healthycurryrecipes #healthycurry #curry #curryrecipe #curryrecipes #healthydinner⁠

Jan 3

Open
Peanut Chilli Tofu Noodles 🍜⁠ ⁠ INGREDIENTS⁠ ⁠ • 280g firm tofu, cubed⁠ • 100g brown rice noodles⁠ • 2 small handfuls of mushrooms, sliced⁠ • 1 handful of spring greens, thinly sliced⁠ • ½ cucumber, diced⁠ • 4 spring onions, sliced⁠ • 2 tsp sesame seeds⁠ ⁠ DRESSING⁠ ⁠ • 3 tbsp tamari⁠ • 1 tbsp extra virgin olive oil⁠ • 2 tbsp rice wine vinegar⁠ • 1 tbsp peanut butter⁠ • 2 tsp chilli paste⁠ • 1 tbsp ginger, grated⁠ • 1 lime, juiced ⁠ ⁠ METHOD⁠ ⁠ 1. Cook the noodles for the allotted time, then rinse under cold water and set to one side.⁠ ⁠ 2. Next grab a blender cup and pop in all the dressing ingredients and blend until smooth. ⁠ ⁠ 3. Place a pan on a medium heat with some olive oil in. Once the oil has heated up pop the tofu in to cook for about 8 minutes until they have just started to go golden brown. Then add in the mushrooms and continue to cook through. ⁠ ⁠ 4. Next add in the noodles and spring greens then pour over the sauce and reduce down.⁠ ⁠ 5. Then you’re ready to serve. Top with cucumber, spring onions and sesame seeds. Enjoy!⁠ ⁠ #healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #vegan #veganrecipe #veganrecipes #vegetarianrecipes #vegetarianrecipe #lunchrecipes #plantbaseddiet ⁠#cook #cooking #vegetarian #guthealth #wellnesswednesday #healthycooking #noodlerecipe #healthynoodles #noodles #noodlerecipe #noodlerecipes #healthylunch

Inspiration In Your Inbox

Enter your email to receive the latest news, events and expert advice first.

  • Home
  • Nutrition Clinic
  • Philosophy
  • About
  • Recipes
  • Press & Articles
  • Contact

© 2020 Jennifer Medhurst. All Rights Reserved.

Web Design by Metal Potato
x
x