Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
My friend doesn’t like thick soups, which is often the case when using curcubits. This, however, is a very thin soup, which still packs a punch. Each serving provides you with a third of your daily fibre requirements, making it a great meal choice on cold winter days. Serves 4 Ingredients Method Per serving: 302kcal/ 13g fat/ 2.0g saturated fat/ …
This whole dish could very easily be made completely in the oven, making it more hands-free. I used Isle of Wight tomatoes and aubergines which are currently in season, and are more locally produced with fewer air miles, making them more sustainable as part of Sustainable September. Serves 4 Ingredients Method *Option to do this step in the oven Per …
A really easy toastie recipe with the added nutrition from chia seeds to make the quickest jam ever! The chia seeds soak up any liquid from the crushed blackberries, helping to thicken the juices so it works as a spread for the toastie, whilst adding a little extra fibre and healthy polyunsaturated fats. The sweet sharpness of the seasonal blackberries …
I was asked for a recipe that could be batch-cooked and frozen down for a baby as part of weaning using a courgette. So here is my Courgette Pasta Bake which can be used 3 different ways: either cook and eat straight away, as meal prep either in the fridge for a few days or the freezer for a few …
This is a rough recipe, as it’s dependent on several factors: In all honesty, these weren’t the easiest recipe I’ve ever made, but I did think they were worth all the extra effort. Your gut microbes will also love this recipe due to the resistant starch formation in the risotto when it’s left overnight in the fridge. Ingredients Method
Serves 4 Ingredients Method Per serving: 486kcal/ 20g fat/ 7.2g saturated fat/ 61g carbohydrates/ 2.9g fibre/ 14g protein
This cake secretly hides 2 courgettes in it, and you almost can’t tell bar the few flecks of green and yellow here and there. The courgette helps the cake stay moist, and it is in ways close to the texture of a brownie, but it also happens to be egg and dairy-free, meaning it’s suitable for those following a full …
This is a great dish to have as a sharing starter in the middle of the table with people dipping chunks of sourdough bread in, scooping up a delicious bite-sized piece of summer. Serves 4 Ingredients To serve Method Per serving of dip: 330kcal/ 24g fat/ 12g saturated fat/ 5.4g carbohydrates/ 1.9g fibre/ 22g protein
Courgettes in a cookie? Don’t knock it till you’ve tried it! These cookies are made with spelt flour, mostly because I didn’t have any plain flour. However, using alternative grains to wheat is a great way to improve the biodiversity of the foods we grow, and not only help look after our planet, but also out gut microbiota which love …
Minimal washing up whilst creating a really delicious and balanced meal in 15 minutes! It’s using courgettes, kale, basil and nasturtium all from the allotment. If you haven’t tried nasturtium before, it has a slightly peppery taste that reminds me of rocket – both the flowers and leaves are edible, plus they act as a pollinator for bees which attracts …