Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
At present I currently have courgettes coming out of my ears! 1 courgette plant would be sufficient to feed a small family with a steady supply of courgettes each week. So naturally we have 10 plants (not to mention the questionable marrow-looking plants) and I am spending all my free time trying to work out new ways of giving courgettes …
I love halloumi. The salty, squeakiness is irresistible in my household, so we always have a block or two in the fridge ready for when the fridge is a little bare. Although I am probably part of a small minority who actually likes halloumi cold, although I am in agreement that hot, crispy, golden and squidgy halloumi is the best. …
This is a super easy way of making the most of your brown bananas without having to make banana bread! Such an easy recipe it takes just 5 minutes. The hardest part is waiting for the ice pops to freeze, so making them the night before is the best way of killing the time. This is also the perfect recipe …
Yellow split peas are such a versatile bean. So simple to cook and they make a really mean curry as would any lentil. Yellow split peas are also extremely high in fibre, containing around 16g fibre per 100g cooked peas. In comparison, red lentils provide 6g fibre, and green lentils 8.7g when cooked. Yellow split peas also retain a firmer …
This classic soup is as simple as the name suggests. However, a couple of extra ingredients will always help, particularly those base ingredients onion and garlic. If, like myself, you are running low on onions, you can substitute in some celery, or other alternatives include spring onion or chives. I’ve made this soup smooth, however, I do on occasion make …
Looking for a really easy dish which makes almost no mess? This is a one pot pasta dish which requires minimal effort for maximal taste. This dish takes around 25 minutes to make, so it’s also super quick meaning you don’t have to spend all night at your stove (or even cleaning up after yourself!). Treating the pasta like a …
I love this recipe for using up bananas which are past their sell by date. Somehow, you can never quite have the right number of bananas. It’s either too few or too many. And whenever I have too many I either freeze them ready to make smoothies out of, or turn them into this lovely cake. This originally was my …
Looking to increase the diversity of the foods you eat? This is the perfect dish for you, you can add any other vegetables you wish, and serve it with different carbohydrates to further increase the variety of the plant based foods in your diet. I had a tin of 6 different mixed beans, this is a fantastic way to quickly …
I love pizza, and while I would normally make my pizza base with sourdough, sometimes I don’t have the time to wait for the yeast to work its magic. So I use a quick flatbread base as a substitute, ready in 15 minutes. Using wholemeal flour in the base helps increase the fibre content. Using half wholemeal gives each pizza …
Jerusalem artichokes are high in prebiotic inulin, which gives rise to their nickname of fartichokes! They are delicious and earthy, and are surprisingly versatile. Treat them like a potato; boiled, mashed, roasted or sautéed in a pan. Additionally they can also be treated like a water chestnut, eaten raw grated over salads or quickly cooked in a stir fry so …