In this issue I have provided a few more seasonal recipes.
Seasonal recipes are often overlooked in cookbooks. However as you begin to eat seasonally, you will notice how better everything tastes. In this issue I offer a few more recipes to enjoy this month and beyond as we enter the potency of Summer.
What’s In Season This Month For June
Herbs: basil, chervil, chives, coriander, dill, elderflowers, oregano, mint, nasturtium, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel, tarragon, thyme
Meat: Rabbit, Lamb , Chicken.
Vegetables: Aubergine, Globe Artichoke, Beetroot, Broad Beans, Broccoli, Cauliflower, Chicory, Chillies, Courgettes, Cucumber, Cos Lettuce, Marrow, New Potatoes, Peas, Peppers, Radishes, Rocket, Runner Beans, Samphire, Sorrel, Spring Greens, Spring Onions,
Fruit: Raspberries, Strawberries, Cherries, Black and Redcurrants,Summer Squash, Swiss Chard, Tayberries, Kiwi, Apricots, Nectarines, Peaches, Melon, Elderflowers,
Pulses: Fava Beans, Broad Beans, White Beans. Why not Try growing Lima Beans or Kidney beans – These can be grown in pots however they do not like to have there feet wet so use gravel in the soil for the best results.
Fish for June : Brill, Hake, Gurnard, Crayfish, Cuttlefish, Lobster, Haddock, Mackerel, Pollack, Coley, Crab, Monkfish, Scallops, Sardines, Grey & Silver Mullet, Plaice, Octopus, Samphire, shrimp, Whitebait, sardines, sea bass, sea trout, coley, Langoustine, native Lobster, Prawns, Salmon, Sea trout, Shrimp.
The New Moon (waxing )13th July will be in Cancer
The Full Moon (Waning) 27th July is in Capricorn
Full Moon on 27th July is in Capricorn and a waning moon – This simply means it is a great time to detox and a time when the body can let go of acidity and toxin build ups at a cellular level. It is also a time we can let go of emotions that no longer serve us. This moon will be particularly helpful to the circulation system and structure of the body- Do not to place to much of a burden on the circulation system- You may notice also notice that you may actually feel stuck physically or emotionally during the Capricorn moon – Time to resolve issues. Also a great time for cleaning the Liver using food that is restorative and can aid the detoxify of the blood: Garlic, Grapefruit, ,Green Tea, Apples, Cabbage, Beetroot and carrots, Walnuts, Turmeric, lemons and limes, Avocados, to name just a few. Do not put excessive strain on need, joints or the skeletal so big walks or hikes.
You might feel like eating less on these days. Try a liquid fast such a juicing or warm soups to help the cleansing process during the day if full moon and 2 or 3 days after the Full Moon as this helps release toxins through the lymph system. Dry brushing skin is also particularly helpful. Always brush towards the heart. Refer to my 10 Steps to a healthier you for further details for further tips .
How to Cook and Eat an Artichoke
1 or more large globe artichokes
1-2 cloves of garlic, cut in half (can leave skin on)
1 bay leaf
1 slice of lemon
1 Cut of the tips of the leaves: If the artichokes have little thorns on the ends of their leaves, take a kitchen scissors and cut off the tips. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke. But snipping them off will make the artichokes easier to handle.
- 2 Slice off the top of the artichoke: Slice about 3/4 inch to an inch off the tip of the artichoke. A serrated bread knife works great for this.3 Remove small leaves at the base: Pull off any smaller leaves towards the base and on the stem.
4 Cut off excess stem: Cut off excess stem, leaving up to an inch on the artichoke. The stems can be more bitter than the rest of the artichoke, but some people like to eat them. The inner cores of the stems taste like the heart.
Alternatively you can leave the whole long stem on the artichoke, just cut off the very end of the stem, and peel the tough outside layer of the stem with a vegetable peeler.
5 Rinse the artichokes: Rinse the artichokes in running cold water. While you rinse them, open up the leaves a little so that the water gets inside more easily. (This is where it helps to have cut off the thorny tips, it makes the artichoke easier to open without getting poked!)
6 Set up a pot with some water, aromatics, and a steaming basket: In a large pot, put a couple inches of water, the garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket.
7 Steam the artichokes: Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer.
Cook for 25 to 35 minutes or longer, until the outer leaves can easily be pulled off.
Note: Cooking time depends on how large the artichokes are. The larger, the longer they take to cook.
HOW TO EAT AN ARTICHOKE
Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise. My favorite dip is mayo with a little bit of balsamic vinegar or add apple cider vinegar with tarragon and butter- mixed in well.
Summer Blueberries Smoothie or Ice lollies? its your choice
Yummy Blackberries, Raspberries and Strawberries are packed full of rich antioxidants and vitamin E and C’s. When we eat seasonal fruit we get the amazing richness and mineral content from the vibrant fruit. This is also a good time to buy in bulk and freeze to use the added benefits of eating these over the winter when they are really available. As always, try to buy organic or grow your own to guarantee they have not been sprayed with harmful pesticides.
Berry and Mint Ice Pops Recipe
BERRY + MINT ICE POPS
Makes: 8 (using 3 ounce moulds)
1 cup raspberries
1 cup blackberries
1 cup sliced strawberries
1/3 cup sugar
1/3 cup water
2 tablespoons lemon juice
2 tablespoons finely minced fresh mint
Combine raspberries, blackberries and sliced strawberries with the lemon juice and mint in a mixing bowl. Mash the berries a bit with the back of a large wooden spoon. Let this mixture sit for about a half hour to macerate.
Meanwhile, combine the sugar and water in a small saucepan and simmer until the sugar is dissolved. Let cool for about five minutes, then combine with the berry mixture.
Using a glass measuring cup with a spout, carefully pour the berry mixture into your popsicle moulds.
Freeze for six hours. Hold them under warm running water to loosen and enjoy!.
Blitz all the ingredients and either place into ice -lolli moulds or freeze as ice cubes- excellent for any age and when eaten with fresh seasonal fruit for breakfast or a dessert
Make ice lollies using ice lolli moulds-
Easy Nectarine Seasonal Jam Prep time: Cook time: Total time: Serves: Makes 1 ½ pints
- 2½ pounds (1⅛ kilos) very ripe nectarines (about 9), pitted & chopped (no need to peel)
- 3 cups (400 grams) Natural cane sugar or Coconut Sugar
- 1 small tart brambly apple, grated (no need to peel)
- Freshly squeezed juice of 1 plump lemon
- 3 Fresh cloves
- 4 springs of Fresh Lavender or Rosemary
- 1 Fresh vanilla pod
- Place a small dish in the freezer. You will need this to test the jam for doneness.
- Add the peaches, sugar, apple, Lavender, Vanilla pod, and lemon juice to a deep pot.
- Bring the mixture to a rolling boil, over high heat. Use a wide spoon to skim the foam from the top. Don’t skip this step, or you’ll end up with a cloudy jam. It’s worth the extra minute or two of your time.
- Once you’re done skimming the foam off, reduce the heat to a vigorous simmer (with bubbles constantly popping to the surface). Let the jam continue to cook until reduced by half, and thickened enough that it generously coats the back of a wooden spoon. At this point, you can start testing your jam for doneness. Remove the dish from the freezer, and drizzle a small amount on the plate. Tilt the plate sideways, and if it holds in place without being too runny, then it’s ready. The consistency will still be thin. Don’t worry it will thicken, and set up into a gel, as it cools.
- Spoon the hot jam into clean, sterilized jars. Let cool completely before using.
My Home Remedies for Summer bites :
Vinegar- White or the apple cider turns insect sting pain into a thing of the past. Pour it on the affected site, or mix it with baking soda to make a paste then apply it to the bitten area. If you are out of vinegar? Try applying lemon juice directly onto the area instead.
Knife. Bees and yellow jackets leave evidence behind when they strike: their barbed stinger. Take care to find the pulsating barb which has punctured the skin and released the venom. Carefully and gently remove the stinger by scraping it off with a knife blade. Don’t use tweezers or tongs as squeezing and grabbing the stinger causes more venom to be pumped into the victim. After removing the stinger, apply Tea Tree which is a natural antiseptic or neat alcohol . Alternatively use Lavender to sooth the area.
Soap. Take plain old bar of soap which helps relieve the bite of the ubiquitous mosquito. Wet the skin and gently rub on soap. Rinse well. Be sure to use only nondeodorized, nonperfumed soap as smelly soaps are known to irritate the bite or affected area.
Homeopathic kits are a great to have at home. I Have 3 different kits from Helios and find them a great way of dealing with any issue that arises for myself or my family
Apis – Mosquito or Bee or Wasp bite. Ledum if your worried it was a dirty bite; Hypericum is soothing and stops the bleeding and itching – Calendula soothes the are as does Lavender.
Please share my newsletter with people you think will enjoy and sign up to my monthly newsletter. Questions or comments are also welcome. Thanks for reading. Get in touch below if you are interested in having a consultation or nutrition plan created. Call me on 07976686592 (Randhiraj Bilan)