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Author Archive | Millie Ferguson

Quick Salmon Stir-fry

By on May 10, 2017 in Recipes

20170510_112334

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 Quick Salmon Stir-fry
Using poached salmon fillets, cooked rice and a packet of bought stir-fry vegetables this takes10 minutes to cook.
Course Main Dish
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large frying pan or wok
  2. Stir-in the vegetables for 4-6 minutes
  3. Add the rice and fish and stir to heat through
  4. Add the cornflour and season with soy sauce and heat to thicken,
  5. Can dilute with a little water or stock.
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Diabetes_self-management

Diabetes Self-Management Course

By on May 10, 2017 in Events

Sign up for this new 4 week diabetes course and take this opportunity to examine current thinking about diabetes, and the essential self-help strategies to prevent its occurrence, halt and/or reverse its progress and maintain control. Learn what natural options are available to avoid going down the diabetes path. If you are living with diabetes, […]

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Spring festival

The St. Ann’s Well Festival Special 2017

By on May 10, 2017 in Events

This Saturday 13 May, I am taking part in The St. Ann’s Well Festival Special My free Nutritional Therapy tasters are at 3 – 5PM in the Hove Stressbusters marquee. My ruffle prize is Nutritional Assessment and Diet Plan & Review. This includes a total of 3 hours. Sessions to be booked within 3 months. […]

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Plum Crumble

By on March 16, 2017 in Recipes

Plum crumble6

Print Recipe
 Plum Crumble
Serve leftovers with milk for breakfast.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200oC.
  2. Quarter the plums and chop roughly.
  3. Cover in the base of the pie dish with the plums.
  4. Place in the oven for 10 minutes.
  5. In the meantime make the crumble : Chop the butter Mix the oats, flour and butter then rub between the tips of your fingers until the mixture resembles rough breadcrumbs.
  6. Mix in the walnut pieces and the sultanas.
  7. When the 10 minutes are up, cover the plums with the crumble.
  8. Bake for 15-20 more minutes or until the crumble browns.
  9. Serve hot or cold with cream or plain yoghurt.
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Foil-baked cod with roast vegetables

By on March 10, 2017 in

20170310_180519Wrap the cod in foil. It stays moist and keeps its flavour.

Print Recipe
 Foil-baked cod with roast vegetables
An all in one dish.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degrees C.
  2. Peel the sweet potato and cut in thick rounds.
  3. De-seed the pepper and cut in large pieces.
  4. Pour oil in a baking tray .
  5. Add the vegetables and stir to coat.
  6. Season
  7. Place in the oven for 10 minutes.
  8. In the meantime place the cod fillets on a sheet of foil.
  9. Add butter under and over the fish.
  10. Add the mushrooms and the bay leaf.
  11. Season with salt and pepper.
  12. Bring together the edges of the foil to make a parcel.
  13. When the 10 minutes are up, stir the vegetables, place the fish parcel on the tray with the vegetables.
  14. Return to the oven for 23 - 25 minutes or until the fish flakes when pressed.
  15. Transfer the fish and the cooking juices out of the parcel onto two plates and serve spooning the vegetables around.
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