September’s top picks; delicious quick seasonal recipe, how to do organic + more!
And just like that….. we’re in September - here are my top picks for this month
What I’m working on
Has perpetual dieting left you in a muddle about food and eating?
Do you feel overwhelmed anxious and confused about what, how much and when to eat? If so, I would love to hear from you.
What are your main challenges? What would you love to know and learn? Where do you need support? How would you like to feel?
I have worked with hundreds of clients who have found themselves fighting this daily battle and I’m working on an exciting new short programme to help you transition to a calm, balanced and joyous approach to eating. Your input will help me tailor the programme to your exact needs – just hit reply and let me know :)
What I’m eating – plus how to cook it!
Heard of cavolo nero? It’s Tuscan kale and it’s in season this month. Often used in Italian dishes - You’ll likely have seen it in minestrone soup. The great news is that it’s packed with antioxidants, vitamins and minerals, but also has a delicate, slightly bitter, flavour with a sweet aftertaste.
I’m loving eating it this way at the moment; the recipe goes well with meat or fish, veggie protein sources as well as casseroles and stews.
Ingredients
· 2 tbsp olive oil
· 1 clove garlic, finely chopped
· 400g cavolo nero
· ¼ teaspoon sea salt
· 75ml cup water
· Zest of half a lemon
Method
Rinse the leaves and pat dry with kitchen paper. Cut away the tough central stalk. Place the two sides of the remaining leaf on top of each other and slice into strips about ½ cm wide.
Add oil and garlic and cook on a low heat until the garlic softens.
Add the cavolo nero, salt and water. Turn heat to medium and cover with a lid, stirring occasionally (add a little more water if required).
Cook until the cavolo nero is tender and the liquid has evaporated, remove from the heat and stir through the lemon zest.
TIP: Save the stalks and freeze to use later in a smoothie or soup.
Organic September and how to buy wisely
Organic September’s aim is to raise awareness of the advantages of organic food and farming. Farming organically helps to combat climate change, support animal welfare and the biodiversity of wildlife. Eating organic produce helps to reduce our exposure to pesticides used in conventional farming.
Purchasing organic food can be more expensive and not always easy to access, so I would recommend looking at the UK Dirty Dozen list which will help you decide which to prioritise when buying organic.