#medicinalchef

[tallulahmulan-blog]

Today I decided to use my new book Healthy Every Day by Dale Pinnock to cook breakfast, lunch and dinner.

First up was the Coconut, Rose and Cardamom Porridge. It was easy and delicious and used all the flavours of the Middle East. I will certainly be using this one again in the near future.

I’m a keen runner and am always looking for recipes for snacks which give a good energy hit pre-run. I love chilli and decided to go for the ‘Great Balls of Fire’ dried fruit, nut and chilli balls. They were easy to make and taste delicious. The recipe asked for dates but I’m not a big fan so I used prunes instead- they worked just as well.

Next up I made Asian Kale Crisps. These taste wonderful. They are doused in peanut butter, soy, chili and garlic. I’m just keeping my fingers crossed they stay just as crisp for our picnic tomorrow.

For dinner we had the warm Aubergine and Lentil Bake which was delicious. Hearty, filling and 100% tasty. My husband was surprised at how tasty lentils could be and he is very pleased there is a portion left over for when he is next at work.

Finally, whilst it is back to healthy living, I am not willing to give up dessert. I therefore decided to make the Bangin’ Berry Tart. Sugar- free and made with nuts, wholemeal flour and loads of luscious berries. This is apparently great for people with circulatory issues due to the high levels of anthocyanins. Being a Raynauds sufferer myself I’m hoping it does wonders...... a extra large helping for me tonight!!!! A word of warning if you do decide to make this one though- you will need twice as many berries as the recipe dictates.

All in all, I’ve enjoyed using this cookbook and  have found some little gems that I will certainly use again. A welcome addition to my cookbook shelves.

[quadrillebooks]

Chicken and feta calcium-booster - The Medicinal Chef : Healthy Everyday by Dale Pinnock

This is a light, protein-packed dish that’s a great dinner party number, or just perfect for a quiet weekend lunch. The combination of spinach, dill and feta will take you back to your Greek holidays.

Photography by Martin Poole. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.

[quadrillebooks]

Avocado, coriander and cheddar omelette, with spicy salsa - Diabetes: Eat Your Way to Better Health (The Medicinal Chef) by Dale Pinnock

As it’s World Diabetes Day we are sharing a recipe from The Medicinal Chef Dale Pinnock’s fantastic book, Diabetes, which looks at how diet can relieve type 1 and type 2 diabetes. 

Photography by Martin Poole. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.

[quadrillebooks]

Recipe of the Day - On-the-go Breakfast Muffins

This week we’re celebrating #MensHealthWeek, and these easy muffins are an excellent way to make sure you’re starting your day off right! From the Medicinal Chef himself, Dale Pinnock’s delicious muffins are a great way to stay healthy when you’re running out the door!

On-the-go Breakfast Muffins

They’re muffins, Jim, but not as we know it! Forget your sugar-laden blueberry muffins in the morning (although they’re great as a treat), these savoury muffins are like a moveable cooked breakfast. You can play around with any type of filling you want. - Dale Pinnock

Makes 8

olive oil, for greasing and cooking

8 large eggs

1/2 red onion, finely chopped

3–4 chestnut mushrooms, finely chopped

100g baby spinach

80g feta cheese, crumbled into pieces

5 slices Parma ham, sliced

sea salt

Preheat the oven to 180°C/350°F/Gas mark 4 and lightly oil 8 cups of a muffin tin.

Whisk the eggs in a bowl.

Heat a little olive oil in a pan and sauté the onion and mushrooms, with a little salt, until they are both soft and the mushrooms are releasing their juices. Add the spinach and continue to sauté until wilted.

Spoon the mixture and the crumbled feta into the oiled muffin cups and top up with the whisked egg, dividing it equally between them. Top with the ham and bake in the oven for about 18–20 minutes. Test by sticking in a fork – it should come out clean.

Recipe taken from The Medicinal Chef: The Power of Three by Dale Pinnock. Photography: Martin Poole.

This and thousands of other recipes available at Cooked.com

This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.

[suzifrost]

Think l am in ❤️with #medicinalchef #dalepinnock made this AMAZING calming green soup. What's great is you can change bits if you don't have all the ingredients . I had no spuds so used leaks and broad beans as l had no peas. Basil, mint and broad beans! Okay one red onion. Tastes mmmmmm. @dale_pinnock #healthy #food