What a fantastic weekend I had in London learning more and more about eating well and understanding the benefits of wellbeing, nutrition and the impact on our bodies and minds.

Spurred on by my learnings, I was inspired to cook my learnings for my lunch today and share with you the recipe of one of these fantastic fully charged and nutritious dishes – Supergreens Pea & Mint Soup.
Starter: Supergreens soup (recipe below)
Lunch: Tempeh cooked with red peppers & mushroom, Sweet potato steamed with seaweed and tahini and a side of picked radishes
Dessert: (after an hour) Raw carrot & walnut energy ball
Serves 4
1/2 cup parsley finely chopped
1/2 cup coriander finely chopped
1/2 cup fresh mint leaves
1 cup spinach
1 cup lettuce
2 tbsp dried seaweed (any variety but I use Hijiki)
1 small pack of frozen peas
Put all the above ingredients into a sauce pan with 3 cups of water and bring to boil. Then gently simmer for 30 minutes. After this time, check there is some liquid in the pan and if there is, remove from heat and blend until medium smooth (still some bits in it). If you like the texture to be thicker, add more water.
As no salt has been added, for natural saltiness, mix 2 tbsp of brown rice Miso paste with 4 tbsp of water until you create a nice smooth sauce consistency and then drizzle on top of soup in your serving dishes. Delicious, fresh and 100% nutritious 🙂
If you would like the recipe for any of the other dishes then please ask.
Tomorrow I head back to London for another 2 days of learning and can’t wait.  Isn’t it wonderful when you commit to learning something and find it exciting to continue on the journey?  I LOVE IT.
So until soon, I leave you with these 2 thoughts which lead nicely into one another 🙂
Have a fantastic week everyone x

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