This offer is part of the Stress Busters Network birthday events. Millie Ferguson (Bsc) is a practitioner in Functional Nutritional Therapy. Nutritional Therapy is a primary health service for the assessment of your own nutritional status and needs. Your needs are individual and depend on your age, diet, lifestyle and environment. Functional Nutritional Therapy aims […]
Author Archive | Millie Ferguson
Potassium Broth
Potassium Broth
| Prep Time | 30 minutes |
| Cook Time | 60-120 minutes |
| Servings |
glasses
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Ingredients
- Carrot
- Celeriac root and greens
- Potato whole or use just the peelings
- Parsley root and greens
- Leek
- Spinach / Swiss Chard whole or just stalks
- Peppers, de-stalked and deseeded green, red or yellow
- Chillies whole fresh or dry
Ingredients
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Instructions
- Scrub the roots and cut into chunks.
- Wash the vegetable stalks and leaves and the peppers. Chop roughly.
- Place the roots in a large pot with plenty of water and bring to the boil on low heat. Cook for 30 minutes.
- Add leek, greens, stalks, peppers and chilies and cook for a further 30 to 60 minutes.
- Strain the broth in a bowl and discard the vegetables.
- Refrigerate and drink a glass at a time over the next two days.
- If liked use this broth in cooking - it makes an excellent stock.
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Lentils & Halloumi
| Servings |
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Ingredients
- 200 g red split lentils
- 1 tsp turmeric powder
- 125 g halloumi cheese cut into 1cm cubes
- 1 cloves of galic crushed
- zest of one lemon
- 1 lemon cut into 8 lengthwise then into thin segments
- 2 Tbsp coconut oil
- naan bread to serve or use pita bread
Ingredients
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Instructions
- Rinse the lentils in several changes of water until the water runs clear. Place in a saucepan and add 1 litre water and 1tsp turmeric. Bring to the boil and set the heat to medium. Cook for 10 min or until the lentils are mushy when rubbed between the finger and thumb.
- In the meantime heat the oil in a pan (a wok is best). Add the halloumi pieces and cook on high. Heat for a minute then stir gently until the pieces are brown and crusty on all sides. Add the crushed garlic and stir for 1 minute but do not brown. Remove from the heat
- When the lentils are soft add the lemon zest and halloumi pieces and stir.
- Serve with lightly toasted naan bread pieces . Offer lemon juice and/or lemon segments. If liked, the lemon segments can be cooked with the lentils
Recipe Notes
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Chicken Wings Soup
| Servings |
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Ingredients
- 4 chicken wings
- 1 small onion
- 1 small carrot
- 1 bay leaf
- 10 peppercorns
- 1tsp salt
- 1 spiral vermicelli noodles or use some noodles from a packet of instant noodle soup
- 4 cherry tomatoes skinned and halved
- 2 spring onions sliced into 1cm rings
- 2 Tbsp chopped parsley
Ingredients
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Instructions
- Place the whole chicken wings in a saucepan. Cover with plenty of cold water and bring to the boil. Skim the froth then add the onion, carrot, pepper corns and bay leaf. Boil on medium heat for 1 hour.
- Remove the chicken wings to a plate. Discard the skin and bones and keep the meat.
- Drain the stock through a sieve into a bowl and discard the onion, carrot, pepper corns and bay leaf. Return the stock to the saucepan.
- Add noodles and tomatoes and cook for 3 minutes to soften the noodles. Stir in the chicken pieces, spring onions and parsley.
- Serve (offer cider vinegar for additional seasoning)
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Turkey Meatballs & Potato Salad
| Servings |
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Ingredients
Turkey Meatballs
- 400 g turkey mince
- 1 chopped onion
- 2 tsp salt
- 1 Tbsp oil
- 1 egg
- 3 Tbsp dried beadcrumbs
- 3 Tbsp flour
- 3 Tbsp oil
Potato salad
- 400 g new potatoes in their skins
- 1 pinch salt
- 6 spring onions
- 8 Tbsp vinaigrette dressing
Vinaigrette dressing
- 6 Tbsp oil
- 3 Tbsp Cider vinegar
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp Dijon mustard
Ingredients
Turkey Meatballs
Potato salad
Vinaigrette dressing
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Instructions
Turkey Meatballs
- Heat one Tbsp oil in a shallow pan. Add the chopped onions and fry on medium heat to soften.
- Place the Turkey mince in a bowl. Make a hole in the centre. Add the egg, breadcrumbs, salt and pepper. Mix well and then form into eight balls. Roll each meatball into the flour to dust.
- Heat three Tbsp oil in a shallow pan. Cook the meatballs on medium heat for 4 minutes on each side. If the centre is still pink stand on the edge and cook a bit longer, turning.
Vinaigrette dressing
- Place all ingredients in a screw-top jar. Shake
Potato salad
- Wash the potatoes and place in a saucepan with water to cover. Add a pinch of salt. Bring to the boil. Cook on medium/ low heat for 15min.
- In the meantime clean the spring onions and slice into 1cm pieces. Add to a salad bowl.
- When the potatoes are cooked remove skins and chop into 1cm cubes (pea -size). Add to the bowl with the vinaigrette and stir well.
- Serve
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