Author Archive | Millie Ferguson

Name: Black beans and parsnip stew
Prep time: 20 min
Cook time: 30 min
Yield: 4 peope
Ingredients: 1 chopped onion; 1 celery stick chopped; 1 parsnip (peeled ); 1 stock cube; 1 cup cooked black beans; 2 inch piece ginger chopped; 2 cloves garlic chopped; 1 tsp chilli powder; 1 tsp dried rosemary; 1 tsp dried marjoram; 1 tsp dried thyme; 2 Tbsp olive oil; salt and pepper; 1 Tbsp chopped parsley

Black beans and parsnip stew

By Millie Ferguson on March 9, 2017 in Recipes

Black beans and parsnip stew

Serve as soup or with rice and vegetables as a main course.

Course

Main Dish

Prep Time

20 minutes

Cook Time

30 minutes

Servings

peope

Ingredients

Course

Main Dish

Prep Time

20 minutes

Cook Time

30 minutes

Servings

peope

Ingredients

Instructions

Thinly slice the parsnip.
Heat about 1 litre of water, add the onion, celery, stock cube and the parsnip and cook for 15 minutes.
In the meantime mix the garlic, ginger, chili, rosemary, thyme, black pepper to taste and marjoram with the oil and leave to infuse.
When the 15 minutes is up add the beans and infused herbs to the pot.
Cook for another 15 minutes
Check the seasoning and adjust.
Serve sprinkled with parsley.

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Spinach and Lentils Soup

By Millie Ferguson on December 1, 2016 in Recipes

Spinach and Lentils Soup

Course

Soup

Servings

Ingredients

1 Tbsp coconut oil
1 Potato peeled and roughly chopped
1 chopped onion
2 cloves garlic crushed with 1tsp salt
1 tsp turmeric powder
35 g tokato puree
60 g dried red lentils
750 ml water
200 g spinach washed and roughly chopped
1 stock cube
2 Tbsp grated cheese

Course

Soup

Servings

Ingredients

1 Tbsp coconut oil
1 Potato peeled and roughly chopped
1 chopped onion
2 cloves garlic crushed with 1tsp salt
1 tsp turmeric powder
35 g tokato puree
60 g dried red lentils
750 ml water
200 g spinach washed and roughly chopped
1 stock cube
2 Tbsp grated cheese

Instructions

Heat the coconut oil and add the chopped onions and cook for 5 minutes until transparent adding a drop of water if they begin to dry.
Add the chopped potato and stir for a couple more minutes.
Stir in the garlic and continue cooking for 5 more minutes making sure the garlic does not burn.
Add the turmeric, tomato puree and finally the lentils. Stir well to heat and then pour the water .
Bring to the boil and cook on medium heat for 15 minutes or until the potatoes are soft.
Crumble in the stock cube and season to taste.
Stir in the chopped spinach and heat to wilt.
It will look thicker so add more boiling water to dilute to taste.
Serve and sprinkle with the grated cheese.

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Nutritional Therapy 30% Discount Offer

By Millie Ferguson on December 1, 2016 in Events

Your nutritional status determines your health and reflects your lifestyle and diet. Scientific research has shown that deficiencies and insufficiencies in these are associated with every one of the lingering sicknesses of today. Unhealthy choices are made over time inadvertently and we only notice when their effect reaches a trigger point and turns into sickness. […]

Chicken stew

By Millie Ferguson on November 16, 2016 in Recipes

Chicken stew

A warming all-in-one dish. The strength of this dish is from the presence of root vegetables with celery and onion for flavour. The proportions of the ingredients are not critical.

Course

Main Dish

Prep Time

10 minutes

Cook Time

60-70 minutes

Servings

Ingredients

2 chicken breasts or thighs, cut in chunks
1 onion roughly chopped
1 stalk celery sliced
1 Tbsp oil
2 carrots roughly sliced
1 medium ptoato roughly chopped
1 piece swede roughly chopped
3 Tbsp barley pre- cook in plenty of water for 1 hour
1 chicken stock cube
1 Tbsp flour
750 ml water
1 cup peas
salt and pepper
1 tsp whole grain mustard

Course

Main Dish

Prep Time

10 minutes

Cook Time

60-70 minutes

Servings

Ingredients

2 chicken breasts or thighs, cut in chunks
1 onion roughly chopped
1 stalk celery sliced
1 Tbsp oil
2 carrots roughly sliced
1 medium ptoato roughly chopped
1 piece swede roughly chopped
3 Tbsp barley pre- cook in plenty of water for 1 hour
1 chicken stock cube
1 Tbsp flour
750 ml water
1 cup peas
salt and pepper
1 tsp whole grain mustard

Instructions

Heat the oil in a large saucepan.
Add the chicken and brown.
Remove the chicken pieces from the pan and keep to one side.
Add the onion, celery, carrots, potato and swede to the pan with the hot oil.
Saute for 5 minutes, stirring.
Stir in the crumbled stock cube and the flour.
Add water, cover and cook gently for 30 minutes.
Place the chicken pieces back in the pot.
Cook for 30 minutes stirring occasionally and adding more water if it begins to thicken and stick
Add the drained barley and peas.
Stir in the mustard.
Cook for another 3 minutes to warm up the barley and peas.
Before sereving check seasoning and adjust if necessary.

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Detoxing with Nutrition

By Millie Ferguson on November 12, 2016 in Events

Monthly Hove StressBusters event at the Cornerstone Centre 7 December 2016, 7PM We refer to the removal of spent or useless substances within our body as detoxification. Disturbance of this end-process triggers other less healthy responses within our body, and disrupts our metabolic functions. And Christmas season is probably the worst time of the […]

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Author Archive | Millie Ferguson