fbpx
Eating for the Seasons

Eating for the Seasons

Eating for the Seasons Every wondered why summertime is all about salad, watermelon, ice teas and fresh seafood on the barbeque? Come winter nothing is as attractive as curling up by the fire with a warm, nourishing soup or stew? While we naturally think of the...
Rosemary & thyme roasted vegetables

Rosemary & thyme roasted vegetables

Serves 1-2 Ingredients: • 1 fennel bulb • 8-10 baby carrots • 1/3 butternut squash • Olive oil to drizzle • ¼ cup fresh chopped rosemary • 2 tablespoons fresh thyme leaves • 1 tablespoon salt Method: 1. Preheat the oven to 200°C. 2. Trim and cut the fennel bulb into...
Pumpkin & basil

Pumpkin & basil

Serves 1-2 Ingredients: • ¼ A bunch of basil, stems removed, leaves chopped roughly • About 2 cups of pumpkin, chopped to about one inch pieces • 1 Tablespoons of ghee • 2 pinches hing • Salt to taste Method: 1. Melt ghee over low to medium heat 2. Add hing – cook for...