Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
This easy soup also doubles up as an easy pasta sauce – win win! It’s naturally vegan if using a suitable stock powder, and if you use a no added salt stock cube it is suitable for babies and toddlers. Serves 6 Ingredients 600g pumpkin, skin on and cubed 2 large onions, cut into 8ths 2 sticks of celery, chopped …
I love the combination of sage and squash. It’s one of my favourite winter flavour duo! Delicious any time of the day; serve at brunch with an egg cooked to your liking, or serve as lunch, or even dinner as a starter or main dish. These would be delicious with a soured cream sauce on the side, or make a …
Soup with a delicious autumnal twist making the most out of seasonal pumpkins which are being carved up for Halloween. Sadly, over half the pumpkins carved at Halloween are under-utilised. The flesh and seeds of carving pumpkins are all edible, even once they have been carved. Pumpkins are a great source of beta-carotene, the precursor to vitamin A as suggested …
All the autumn flavours in this alternative risotto using pumpkin and sage. Technically, I am using a squash, Crown Price squash to be precise, but any pumpkin or firm squash will work in its place. While I am always a fan of leaving skins of fruits and vegetables for the increased fibre and reduced time for cooking, I have removed …
Seasonal autumnal butternut squash, roasted to maximise the flavour. Leaving the skin on the squash increases the fibre content, so don’t be tempted to peel! It’ll save you time, keep your gut bacteria happy, and increase the flavour of the whole dish as it caramelises in the over from its first roasting! I like to leave everything a little chunky, …
Autumn is upon us, so therefore so is soup season. I always enjoy a good bowl of hot soup on a crisp cold Autumn day, but sometimes I find myself wondering how to get the protein in for the meal. Using beans, pulses or lentils is a great way to include some protein in a soup meal. In an effort …
A gorgeous winter salad which uses seasonal vegetables and lets them shine as stars in the dish. Kale, a vegetable best in winter, is roasted till crispy. If you’ve never tried crispy kale, now is the time! Combining both kale and lentils in this dish helps to increase the plant based iron. Additionally, kale is a good source of vitamin …