Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
If you grow courgettes, you’ll know you can easily be overrun with them! As part of National Allotments Week I’m pledging to help you use up your courgettes this year in a series of dishes all revolving around the humble courgette. This is an effortless dish, requiring zero cooking, making it the perfect heatwave meal to prepare. Serves 2 Ingredients …
If you cook potatoes and then let them cool overnight you can create something called resistant starch, which, as the name suggests, is resistant to digestion. This means that you get to eat delicious-tasting food, and your gut microbes also benefit from the starches, which we are unable to digest, but they love! Serves 3 Ingredients Method Per serving: 350kcal/ …
These sausage rolls come together really easily with minimal effort, but maximal taste. Perfect to rustle up ready for a picnic when the weather looks promising without unnecessary additives in them! Get the kids involved with mixing, rolling and supervised cutting. Makes 12 sausage rolls Ingredients Method Per sausage roll: 198kcal/ 13g fat/ 5.1g saturated fat/ 10g carbohydrates/ 1g fibre/ …
I know a lot of people love feta, but I’m afraid for me it’s one of my least favourite cheeses. I personally find it too salty, but when I saw this cheese I knew I needed to try it because I love goats cheese. For me this wasn’t as salty in taste as feta, as well as being much milder. …
This potato salad is for all those mayonnaise haters out there! I’m using lemon juice, extra virgin olive oil and Dijon mustard as the base of the sauce, and keeping it light by using a load of chopped herbs, capers and gherkins. Cooking and cooling potatoes allows for the starch to retrograde into something called resistant starch. Our bodies are …
I’m still trying to savour the wild garlic season, and I love baking it into bread. You can freeze the bread and use it in the months to come so further preserve the flavour of it. For more information about making sourdough and the various stages visit my page on sourdough bread. Makes 2 x 9″ square tins, but you …
I’ve had a few requests for some wild garlic recipes which are easy, so I’ve made this Wild Garlic Hummus which couldn’t be simpler for anyone wanted to use wild garlic which has arrived in their weekly veg delivery box. You can choose how much wild garlic you want to use, and obviously the more you use, the greener it …
I had a very similar salad in a restaurant recently for a friend’s birthday. I thought I could recreate it, with a slight nutritional twist whereby each serving provides you with an actual portion of salad! It’s just as delicious as the restaurant, but knowing it’s providing that little bit of extra nutrition makes me forgive the fact that I’m …
It’s the British Nutrition Foundation’s Healthy Eating Week and there are a few key health messages set out for this week: Here’s my super easy Summer Quinoa Salad recipe which incorporates all of these concepts in one dish. Serves 4 as a main Ingredients Method Per serving: 530kcal/ 29g fat/ 4.4g saturated fat/ 44g carbohydrates/ 11g fibre/16g protein
What do Jerusalem artichokes, garlic, onions and leeks all have in common? They’re all prebiotics, which means they help feed the good bacteria in your gut. If you’re not used to eating lots of prebiotics in your diet, you may well feel a little gassy after, but that’s your gut microbiota enjoying these special fibres. When they enjoy them, they …