Nourished Naturally Membership Hub, NourishYin, Wellbeing Recipes

Slow Cooker Dhaal

Before I begin to tell you how to make a pulse or bean dish in a slow cooker. I want to tell you a few facts about the difference between lentils, beans, and pulses. They are all known as legumes which means they all derive from plants. They are rich dense forms of protein which… Continue reading Slow Cooker Dhaal

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Nourishing Families : Nurturing Children’s Emotional Wellbeing and Brain Development

It is important to be able to support your children no matter how old they are and make sense of their ever changing emotions.  Children’s brains undergo key changes according to their age or developmental stage. We know so much more now because of the new scientific research on brain development which is why it is… Continue reading Nourishing Families : Nurturing Children’s Emotional Wellbeing and Brain Development

Family Wellbeing, Recipes to share, Wellbeing Recipes

Ricotta Fritters

An Easy and Quick Brunch Idea I bought the Ricotta at a local market so it was very fresh during my holiday in Italy.  I had one for breakfast-  couldn’t resist!  Then later with salad for my lunch,  the masala gives it a very subtle hue of spice and I think complements the recipe very… Continue reading Ricotta Fritters

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April Newsletter: Volume 1 Issue 3

  What’s In Season This Month   Artichoke, Beetroot, Savoy Cabbage, Carrots, Chicory, Cucumber, Leeks, Parsnip, Purple Sprouting Broccoli, Radishes, Sorrel, Spring Greens, Spring Onions, Watercress Cauliflower, Jersey Royal Potatoes,  Spinach, Spring Greens, Early Asparagus, Arugula Rocket, Beans, Beets,  Chives, Dandelion Greens, Fava Beans, Fiddlehead Fern, Horseradish, Leeks (end of season), Lettuce (leaf and head), Limes,… Continue reading April Newsletter: Volume 1 Issue 3

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March Newsletter: Volume 1 Issue 2

What’s In Season This month Artichoke, Beetroot, Cabbage, Carrots, Chicory, Cucumber, Leeks, Parsnip, Purple Sprouting Broccoli, Radishes, Sorrel, Spring Greens, Spring Onions, Watercress Cauliflower, Jersey Royal Potatoes, Savoy Cabbage, Spinach, Spring Greens, Early Asparagus Fruit: Rhubarb, last of the blood oranges and clementine’s Herbs Bay Leafs, Borage, chamomile, Chives, Elderflower, Rowan Berries, Garlic Chives, Lavender, Oregano… Continue reading March Newsletter: Volume 1 Issue 2