Sweet Seedling

Quick vegan butter chicken for lunch. Chickpeas and soy protein. Yum.

To be honest, I’m a little disturbed by how many music options called “butter chicken” there are here. It’s a strange strange world we live in 😂

On the menu today at - beetroot risotto with vegan feta, hazelnuts and rocket, plus a smoked tofu, leek and lentil quiche 🌟

Sunday morning menemen, with tofu eggs, chickpeas for extra protein, pumpkin bread, and the secret ingredient… Urfa chilli

Oven baked minestrone for lunch at today. With kale, chilli oil, pine nuts & vegan cheese. Autumn comfort food ✨

You can’t think your way through grief, it’s something that happens in the body. In your nervous system.

The autumn season is all about grief. Coming down from the highs of summer and moving towards the darker winter days. Slowing down, taking stock, and letting go.

It’s not easy.

We can guide ourselves through this transition by coming back to the body and asking what it needs. Small rituals to nourish, create a sense of safety in the body, and allow space to feel all the feelings that are already there.

We are gathering on Saturday to do exactly this. We are taking time to tap into the wisdom of autumn and the metal element. To align our energy with the rhythm of the season. To nourish ourselves as we prepare for winter. And to use gentle practices to reflect, to celebrate, and to let go of anything we no longer need.

I’ll be preparing food and drinks based on the principles of Traditional Chinese Medicine, to bring balance to the body and support the lungs and large intestine in this autumn season.

The menu this time is:

* Butternut squash & cannellini gratin
* Toasted pearl barley with pistachios and raisins
* Baked onions & crispy shallots
* Creamy roasted parsnip soup

* Baked apples with walnuts, dates and tahini

As well as a home made spiced pear tea :)

If you’d like to join us for our last autumn retreat for the year, send me a message and I’ll share details with you.

Baked dahl with tamarind sweet potato for lunch at today 🧡

La-la-la-la-lasagne! Lunch at today - cheesy butternut and lentil lasagne. I made a vegan mozzarella with tapioca starch and oat milk, then sprinkled some grated vegan cheese on top. Deeelish!

Lunch at today. Tomato and white bean casserole with a caper gremolata and cashew parmesan, potato dauphinoise, plus my little kitchen helper 🧡💛

A little autumn boost to help us through this harvest season. Nourishing the lungs, boosting the immune system, supporting our yin, and preparing us for winter.

Yellow split pea and butternut squash soup with roasted vegetables 🍂

Little vegan fruit cups. So small, you can cram the whole thing in your mouth, maybe even two at a time 😂

Starting to feel like soup weather again....

Red cabbage & apple soup for my #lutealphase. Warm & nourishing with cloves, juniper berries and cinnamon. A little extra protein from a handful of white beans blended through, stopping those little blood sugar dips in this phase. Recipe is in this month’s meal plans, link in bio for more info 💜 . . . #MenstrualCycle #menstrualcycleawareness #plantbased #plantbaseddiet #plantbasedfood #plantbasedrecipes #plantbasedcooking #plantbasedmeal #womenshealth #holistichealth #holistichealthcoach #vegan #vegansofig #veganfood #veganfoodshare #vegansofinstagram

Spicy cauliflower wings for dinner, with peanut sauce and Caesar salad 💚