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Green Power Smoothie

If you’re trying to increase your intake of healthy greens then why not try this nutritious green smoothie. Packed full of lovely veg, it’s a great way to get your greens in at the start of your day, or to give you a refreshing boost in the afternoon.

Ingredients
½ cucumber
1 handful of spinach
1 handful frozen pineapple
1 handful of mint leaves
Juice of ½ lime

Method
Pop all the ingredients in a blender and blitz till smooth.
Enjoy over ice.

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My seasonal favourite this month is Purple Sprouting Broccoli, and I’ve been merrily scoffing it in a wide variety of dishes recently from a cashew nut and sesame soba noodle stir fry to serving it lightly steamed with a grilled salmon and a lime butter dressing. Next on my list is this Chargrilled fillet steak with smoked chilli butter, mushrooms and PSB recipe from Paul Rankin – it sounds totally delicious!

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I do have quite a sweet tooth and I’ve been reading up on healthier alternatives to the usual tempting array of delicious treats I usually find hard to resist.

This recipe is incredibly easy. Dates pack a huge sugary punch and are fantastic to cook with. The addition of walnuts balances the sweetness of the dates and adds a lovely texture to the bites and their natural oil helps bind the recipe together without the addition of any other liquid.

You will need

250g pitted Medjool dates

250g raw, unsalted walnuts

2 tablespoons of raw cacao powder

Unsweetened desiccated coconut, to coat

Makes around 20 bites

1.) Put the dates, walnuts and cacao powder into a food processor and blitz on a high speed until the mixture sticks together.

2.) Sprinkle the coconut evenly on a large plate

2.) Shape small amounts of the mixture into small balls and then roll in the coconut until evenly covered

3.) Pop the bites in a tupperware container in the freezer until you’re ready to eat them.

All photography © Heather Elizabeth Wilkinson 2014

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Our ancestors had no choice but to be seasonal eaters. From their fruit and vegetables to their meat and fish, they were limited to what they could grow and rear from season to season. To carry them through the months when food was scarce, they became adept at pickling, salting, drying and preserving everything they could.

Nowadays in Britain, most of us have fridges and freezers so we can easily preserve our own food, and we can pop into the supermarket and buy our favourite fruit, vegetables, meat and fish all year round.

So what is all the fuss about seasonal eating and why should we bother with it?

Because when food is naturally in season it is cheaper, fresher and, ultimately, it tastes better! If you’ve ever tasted a tomato picked fresh from its vine and slightly warm from the sun, or the sweet crunch of a home-grown carrot, then you’ll know exactly what I mean. If you haven’t, you don’t know what you’re missing!

In the UK, we grow sublime seasonal treats, asparagus, apples and berries to name but a few. But if you want to enjoy these foods at their very best (and cheapest) then you’ll need to equip yourself with a bit of seasonal food knowledge. A seasonal food chart, such as this one, is an excellent reference point and a great place to start on your seasonal food adventures.

All photography © Heather Elizabeth Wilkinson 2014

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At this time of year my go-to breakfast is porridge, usually with a honey and a sprinkling of seeds on top. But when I fancy a change I like to make up a big batch of whoesome Bircher Muesli.

There are lots of variations of Bircher, some made with milk, some with juice and some just with yogurt. I prefer to use a combination of juice and then add some yogurt in at the end – I found fruit yogurt works especially well, and you can pretty much use whatever flavour you like best.

The best part of the this recipe is that you can make it the night before and leave the oats & liquid to work their magic overnight. The next day all you need to do is chose you toppings and you have a deliciously satisfying breakfast – and less prep on the days means more time in bed!

I’m especially chuffed that this recipe featured in the Simple Things magazine a few months ago.

Ready for some autumnal breakfast loveliness? Ok, here you go!

Ingredients
300g of porridge oats
300ml apple juice
3 tablespoons of pumpkin seeds
3 tablespoons of raisins
2 tablespoons of chopped hazelnuts
200ml of either natural yogurt or good quality fruit yogurt (blueberry or raspberry works well)
1 grated apple
A teaspoon of honey to drizzle
A few roughly chopped hazelnuts as a garnish

How to

Put the porridge oats, chopped nuts, raisins and seeds in a large tupperware container, pour over the apple juice and mix all the ingredients together. Seal the container and refrigerate overnight.

The next day, stir in the yogurt and spoon into serving bowls. Top with grated apple, roughly chopped hazelnuts and a drizzle of honey to taste.

All photography © Heather Elizabeth Wilkinson 2013

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