Swishing in Strawberries

The HEART that connects us all!

A beautiful Bride to be

What does Madame Talien, the wife of an aristocrat during the French revolution and the formidable Kate Moss have in common? They both like to dip into baths of decadence, the former swished around in crushed strawberries and the latter in Champagne! True to form Kate, Queen of Cool, has just tied the knot with a wedding cake worth a whopping £10,000, it’s a wee drop in the ocean compared to the total cost of this nuptial gathering. Ironically the cake alone would cover at least half the entire expense of an average wedding these days.

That said no one really wants to be “average”, indeed I believe no one is. We all have our idiosyncrasies and special talents. Some are more in touch with their joi de vivre than others, however we ALL deserve something that little bit special, everyday!

I spy Madame Talien!

And no matter where you go,
there you are! Confucius

Summer sipping is the way forward, when we’re hydrated our minds tick tock that much better and who can resist a Strawberry Lassi? Upon drinking this Love Life tonic on a beach in Kerala, I was forever transformed. Perhaps the Guru who cleansed and healed my chakras is in part responsible for that, either way I’m a sucker for all things strawberry and this is my favourite tipple! The great thing about lassi’s is how adaptable they are, other favourite flavours include mango, banana, rose and coconut – have fun experimenting! I wonder what will be your favourite?

I've used the new activia pouring yogurt, though any natural yogurt is fine. 

I hope you enjoy this in the meantime.

Here’s to a strawberry Summer of Love,

FFX

Summer of Love Lassi

SERVES 2

Ripe strawberries, 10 hulled and washed

Sweet Freedom/ fruit sugar, 1 tbsp or to taste (we’re all different)

Plain yogurt 400ml

Ice cubes, 4

WIZZ strawberries and sweet freedom/ fruit sugar in a blender for 30 seconds.

POUR in yogurt and blend again for a minute, until pink and frothy.

SERVE in chilled glasses with two ice cubes in each glass and feel the love.

Sunshine dressing

It’s not what you wear; it’s how you wear it! Ask any self-respecting salad!!!

Slip on your favourite dress or a crisp white shirt, after a fresh aromatic shower, how do you feel? What do you feel? I hope cleansed, alert, alive and ready for the day, wherever it may take you! And today, this summer we want to “feel” good! Here’s how….

The Citrus Virgin Classic awakens the Beets

EAT SALAD, FRESH AND SEASONAL.

The Creamed Herb classic offers freshness and flavour to potatoes and beans

 And here’s why…..

You’ll get a light and enriched feeling that will leave you beaming like the bear that found the honey!

I have a friend, Alexandra, she has a way with salads, various leaves and herbs tossed together with a seemingly random mixture of ingredients, mushrooms, chorizo, artichokes, beans, cornichons, tomatoes, seasonal leaves, pickled onions and other delights. She’s a salad artist if you like.

An Alexandra Special!

And I challenge anyone who thinks creating beauty on a plate is not within his or her reach. Salads, by their very definition are simple and easy to make -

“A cold dish of chopped vegetables, fruit, meat, fish, eggs, or other food, usually prepared with a dressing, such as mayonnaise”

With a midas touch and some care a Vinegar laced Van Gogh Classic is yours for the making, similarly a Citrus drizzled Claude Monet Medley of greens. Fresh and seasonal, salad is the choice dish of summer and lifts both spirits and appetites to new realms of goodness and beauty – as if to make this notion liquid simple, I offer some scientific reasoning that so many desire these days -  researchers in Sweden asked a group of women, half were Thai and the other half Swedish to eat a Thai curry, the results are fascinating. The Thai women absorbed 50% more iron from the meal, because they enjoyed the taste more. It is believed the anticipation of eating something you’re going to enjoy stimulates your digestive system, thus one absorbs more nutrients. I wonder does the same apply to company, knowledge, and clarity? My guess is yes, and I highly recommend that if one cares about health and nutrition, not only should one eat what they enjoy, they should eat with people whose company is as nutritious as the food!

The best news about salads is HOW YOU CHOOSE to dress them will affect HOW MANY NUTRIENTS YOU ABSORB!!! Choose a dressing that appeals and you’re half way there. Use a good extra-virgin olive oil as this will not only aid your digestion it is also anti-cancerous and my friend Columba, a Consultant Oncologist swears by it, so dress away! Here are three fail-safe dressings to insure the tastiest and most nutritious salad. Once made, dressings should be kept in the fridge and be used within three days to guarantee freshness and flavour. I’ve borrowed an idea from the lovely Jamie Oliver, he uses Jam Jars to make his dressings, and I too think this is a great idea. Jam jars make it easy to mix the dressing and help keep it fresh. Make sure your jars are spotlessly clean, the easiest way to do this is wash them in soapy water and steep in boiling water for fifteen minutes.

The Citrus Virgin Classic

Lemons, 2 juiced

Extra-virgin olive oil, 150ml

Garlic clove, 1 crushed

Sweet freedom/ Fruit sugar 1 tsp

Whole-grain mustard 1 tsp

POP all of the above ingredients in a jar and tighten the lid.

SHAKE shake shake!

SEASON to taste and dress your salad lovingly.

The Thai tryst

Lime Juice, 2 tbsp

Extra-virgin olive oil, 150ml

Fish sauce, 2 tsp

Sweet freedom/ Fruit sugar 1 tsp

Spring onions, 1 finely chopped

Red chilli, 1 finely chopped

Sesame oil 2 tsp

POP all of the above ingredients in a jar and tighten the lid.

SHAKE shake shake!

SEASON to taste and dress your salad lovingly.

The Creamed Herb Classic

Greek yogurt, 2 tbsp

Red wine vinegar, 2 tbsp

Extra-virgin olive oil, 50ml

Mint, 3 sprigs, leaves finely chopped

Chives, a small bunch finely chopped

Basil, seven leaves torn and shredded

POP all of the above ingredients in a jar and tighten the lid.

SHAKE shake shake!

SEASON to taste and dress your salad lovingly.

Lost in Flowers

Flirting Flowers

Are we ever truly lost? When the chips are down and things are tough and winter's bleakness grips like a glove, what then? Where do we go? We wait, we try to be still and trust, that as the wheel turns, so too does the weather and our mood.

Summer melts away winter's residue. Now we find light and brightness wherever we go. This is a bloomin’ beautiful time of year. Delicious edible delights are growing in a bush near you! And colourful flowers adorn each passing sidewalk, almost flirting with the sunshine.

I love flowers; I love how they smell, the colours they hold, the thought they represent and most of all the hope that they bring. 

Lost or found?

Summer fruits and flowers share much in common. A strawberry plucked at the right time tastes sweet and lush, plucked too soon and bitterness bites. It’s the same with experiences, there is a good time and then there is the wrong time.

How to tell the difference? Accept that being lost is sometimes really being found.

Today I’m sharing a simple recipe of spellbinding splendiferousness! I promised a week of no cook recipes to bring cool and here is numero dos. The joy here is that because the fruit is already frozen, within an hour and a half you have the most delightful of healthy and gorgeously delicious mock ice creams. All the yumminess with the best of summer. Does it get any better?

YES!

With the addition of organic edible flowers – try some “Calendula officinalis,” also known as the "pot marigold" or "poor man's saffron", your bowl will beam with luscious beauty and there is nothing “poor” about these petals. Feast your eyes as well as your appetite, they are one in the same thing. The hint of rose swirls the taste buds into a flower dreamers sensorium.

Flower power and Berry Zen Delight

Watch as the true colours of Summer unfold

Beautiful!

Serves 6

Frozen summer fruits, 400g

Greek yogurt, 500g

Crème fraiche 200ml

Sweet freedom/ fruit sugar, 3 tbsp

Vanilla essence ½ tsp

Rose essence ½ tsp

MIX all of the above ingredients in a large bowl until everything is well combined.

COVER the bowl with cling film and place in the freezer.

REMOVE 30 minutes later and mix again. You may notice that the berry juices begin to seep into the lush creaminess and the colours of summer appear. Isn’t it beautiful? Place bowl back in the freezer.

REPEAT 30 minutes later, breaking up any ice crystals and return to the freezer for a final 30 minutes, if longer, make sure you remove from the freezer for at least 15 minutes before serving and stir well.

SERVE when ready to eat, with a scattering of edible flower for a true Summer of Love!

Fresh Summer Soup

Time to cool down, tsssssss......

Are you blushing with heat? This gorgeous weather signals the long awaited arrival of summer. And while the temperature soars, you needn’t melt in exhaustion. Though as this is England, rain is never far away and having just finished my lunch, the crashing of thunder and lashing rain welcomes fresher weather, hopefully not for too long! Whatever the weather, we are in summer and as such our appetites change, so lets embrace it. There are a few energy boosting and oven-free delights that I'm going to share with you this week, which will allow you to breeze through the balminess like a ballerina on ice.

To avoid extreme cooling down measures try this gorgeous Green Gazpacho, it's the way forward!

Gazpacho reminds me of the night my Husband proposed

The 1st drop of cooling relief comes in the guise of Green Gazpacho. Gazpacho soup, also known as gazpacho, is a chilled Spanish soup. It is usually  tomato-based, but this version celebrates all things green and is as refreshing and revitalising as any Gazpacho I've tasted. Cold soups are an obvious summer classic and this simple sup was first sipped by yours truly in Seville.

It is the most nourishing and cleansing of soups, literally your body will lap it up as will your taste buds. I've added my own special touch too for extra Feel goodness! Walnuts, toasty and delicious are wildly wonderful for the skin and nourish where no other foods can. Paired with pumpkin seeds, protein rich and wizzed together with all the other fresh ingredients, zzzzzzzyum!


Let your appetite be defined, not by your cravings, but rather by the seasonal bounty all around us. 

Green gazpacho will swirl you into chill-dom every time. Enjoy and surrender to summer, with this you’ll feel as cool as a cucumber and it literally takes minutes to make. Perfect for a light lunch or starter.

Refreshing Green Gazpacho

6 SERVINGS

*you may freeze excess and defrost as and when you’d like.

Walnuts 50g

Pumpkin seeds, 50g 
Celery sticks, 3
Green pepper, 1 cubed and deseeded
Cucumber, 1 large peeled and cut into chunks
Green Tabasco, several drops
Avocado, 1 ripe deseeded
Garlic, 2 cloves peeled
Baby spinach, 100g
Rocket, 50g
Basil, 1 tbsp 
Flat leaf parsley, 1 tbsp
Sherry vinegar, 3 tbsp
Olive oil, 3 tbsp
Greek yogurt, 3 tbsp
Lemon, 1 juiced
500ml cooled chicken/ vegetable stock
Celery salt 1 tsp
White pepper 1 tsp
Ice, 250g

TOAST walnuts and pumpkin seeds in a pan over a medium heat for a few minutes, until you hear a few pumpkin seeds popping.
TRANSFER to a blender and blitz until finely ground.
PLACE half of the vegetables and stock into blender and blitz.
CONTINUE by adding remaining vegetables, lemon juice, olive oil, sherry vinegar, Greek yogurt, Tabasco and blitz once again.
ADD ice and blitz until everything is well combined.
TASTE for seasoning and adjust to suit your taste buds, I tend to add a few more drops of Tabasco at this stage.
SERVE immediately and enjoy the cooling waves.

Fairytale in Knightsbridge

Stir some magic into your life with this gorgeously healthy fresh risotto

The other day as I walked past Harvey Nichols, I noticed a lady selling individual flowers. She caught my eye and as she approached with smiling sweetness, in a split second she switched into a stormy rant. An oblivious man bumbling with a map, clearly lost, had accidentally tripped over her, she wailed at full pelt, “Devils eyes!” He looked distinctly uncomfortable and sheepish as she continued to scold him, all the while he carried on walking trying to ignore her. The fairytale synergy was compelling, if she'd been able to, I'm sure she'd of turned him into a toad! I was relieved as a moment of a possible meeting with the Grand Madame, never meant to be, melted into yesterday. Phew! I held my bump protectively and walked by. The woman reminded me of a fairytale witch, do you remember the one who haggles with Rapunzel's father for their first born child in exchange for cabbages and lettuce? Here's a clip for those of you who don't know the story.


My interest in all things cabbages and lettuce, and many more besides, glittered my taste buds during my first pregnancy, a growing desire to find true nourishment and the importance of eating well took centre stage, for then, what I ate contributed towards the growth of my son. Now some years on I find myself again “eating for two.” Though that assumption is long gone, all the pregnancy literature makes a real point of eating well and keeping fit, so "bye bye" family size trifle and "hello" fruit, balance and gorgeous greens. Ham sandwiches with mustard are a new favourite too.
Whether you're pregnant or not, now is the time to STRENGTHEN your immune system and develop an active interest in NURTURING your body, along with diet, an active lifestyle makes for a HAPPY soul!
The recipe I'm sharing with you today is seriously delicious and unlike many risotto recipes there is no need for butter or olive oil. The secret to making good risotto lies in the stirring, keep stirring until each ladle of stock has been absorbed.

Nearly there....

Ah, just right!

The freshness of lemon and rocket are complimented by the texture of artichokes and naturally sweet peas. This recipe features these three amazing ingredients, and here's why they're so nutritious;

Three is the magic number!

1. 
   

1 ~ Peas ~ they contain phytonutrients which feature heavily in research to protect against stomach cancer. Our bodies feel they're good and with their natural sweetness our taste buds delight in appreciation;

2 ~ Artichokes ~ awaken our taste buds with their distinctive tang, tummies curl in bliss while the warming sensation of eating well becomes a savoury exchange of acceptance and nurture. They belong in the thistle family, and like milk thistle, artichokes cleanse the liver and protect against toxins and infection, while also being a great source of folic acid ~ essential in pregnancy.

3 ~ Rocket ~ improves the blood and is an aphrodisiac, with it's lovely peppery taste the skies the limit, vroom vroom!

Pea, Artichoke and Rocket risotto

Rinse your risotto well before cooking ~
an Italian friend promises this makes a real difference!

SERVES 4

Risotto rice, 300g rinsed

Hot chicken/ vegetable stock 1.2 litre

Peas 50g

Char grilled Artichokes, 50g roughly chopped

Rocket salad 50g

Parmesan 50g

Lemon, 1 juiced and zested

HEAT a non-stick pan over a medium heat.

TOAST the rice, stirring non-stop for a minute.

POUR in one ladle of stock and stir continuously until absorbed.

REDUCE heat.

REPEAT ladle by ladle, each time waiting for the stock to absorb.

COOK and stir for roughly twenty minutes. Season generously with freshly ground pepper, before you

POUR in peas, artichokes, rocket, cheese and lemon juice and continue cooking for a further 3-5 minutes, adding the last few ladles of stock.

TASTE and adjust seasoning to suit your palette.

SPRINKLE lemon zest on top and an extra grating of Parmesan for those that like it.

Strawberry Fields Forever

The smell of freshly cut grass, thunder and lightening, white shorts and bees, can only mean one thing! Wimbledon.

Wimbledon = Rain (usually lots of it!)

+ British hopes for a Champion, media frenzy in all of the tabloids, think "Henman mania."

+ Brilliant footage of McEnroe loosing his temper, wish there was more of that.

+ Last but by no means least, “Strawberries and Cream.”

Strawberries are at their brilliant best this time of year, so I’m feeling the Strawberry love ~ think "Strawberry Fields Forever" and sharing this French classic, “Tarte Au Fromage Frais,” with the topping of Summer joy, strawberries of course! The beauty of this recipe is that one may top it with any seasonal fruit of choice, next week I’m going to try a gooseberry version! I’ve used rice flour, so this treat is Gluten-free and will leave you feeling gleeful and light, forget the sleepy haze that often accompanies desserts; this one will leave you feeling fruity.

Beware my beautiful friends, share a double strawberry with someone and you will be smitten, loves warm hands will wrap you in the arms of that person! Choose your company wisely when eating this most delicious of fruits.

Three reasons to go wild for strawberries

1. Excellent source of vitamins
2. A very happy mood food
3. Good for bones and teeth

“One must ask children and birds how strawberries taste.”

Johann Goethe

Strawberry Tarte

SERVES 6

Totally Scrumptious!

PASTRY

Rice flour 175g

Unsalted butter 75g, softened

Sweet freedom or fruit sugar if unavailable, 60g

Egg yolks 3

Vanilla essence 1 tsp

Salt, a pinch

FILLING

Fromage frais 225g

Butter 50g, softened

Sweet freedom or fruit sugar if unavailable, 70g

Eggs, 2 beaten

TOPPING

Strawberries 20 (or as many as you can fit!)

Strawberry jam, 2 tbsp ~ St Dalfour is a great sugar-free version and is available in many fruits

BLEND all pastry ingredients in a food processor until smooth.

WIPE a surface with a wet cloth and line a sheet of cling film on surface.

LIGHTLY flour cling film and place dough on top.

KNEAD gently and form a ball.

WRAP in cling film and leave to chill for at least 30 minutes.

PREHEAT oven to 190’ (375’F) gas 5.

MAKE the filling by mixing Fromage frais, butter, sweet freedom ~ or fruit sugar and eggs.

ROLL out pastry and line a 23cm flan tin. Be sure to leave excess pastry around the edges, gently trim edges when tarte is completely cooked, for a pretty and even finish.

PRICK the base with a fork and bake blind for 10 minutes. (line with greaseproof paper and place some baking beans on top.)

POUR filling into pastry case and bake for 25 minutes until risen and golden brown on top.

COOL on a wire wrack completely before trimming edges.

HEAT jam in a small saucepan and add a squeeze of lemon juice to loosen.

STIR into strawberries and lovingly lay on top of baked tarte.

SERVE with Greek yogurt or for that classic feel a silky spoon of clotted cream.

SURRENDER to summer and strawberries;-)

Tuna tales

Summer Sandwich ~ You can taste the sunshine!

In season right now, this relative of the mackerel family is a sandwich lover’s summer dream. From now until September, this incredibly delicious deep-sea fish serves well as a simple and effortless sandwich that isn’t easily forgotten.

Follow the river seaward,
Through the oceans blue ~
Follow your dreams always,
And see where the tide takes you ~

Sandwiches, like their many various fillings, carry with them layers of memories and textures that please all taste buds. My most vivid sandwich memory is my Dad’s “Egg, Spring onion and Mayo Sandwiches”. He didn’t skimp on the mayo or salt and the scent these delights delivered insured no mistaking that egg was on the menu! Coach trips were a mixture of happy tummy, meets gentle trepidation, just before unwrapping the silver foil to see the soft bread and inhale the unctuous scent! Do you have a favourite sandwich? I’d love to hear about it;-)

‎"We write to taste life twice, in the moment and in retrospect."
— Anaïs Nin

You’ll understand my inspiration for this beauty when I mention Tuna Nicoise and Arabian dreams. This celebration of flavours wrapped in whole-wheat pita is YUM YUM YUM! And will have you salivating right up until the moment you lift this colourful gorgeousness to your expectant mouth.

I’m pregnant, and Tuna, to my surprise isn’t recommended too often, though I’m assured that in moderation, it’s absolutely fine, so pregnant friends savour this and to everyone else, I hope this becomes a summer favourite. Tuna is packed with nutrients and omega glory ~ how can one resist?

Tuna Sandwich to be remembered

This sandwich is complemented beautifully by last weeks Broad Bean Salad

SERVES 2

Tomato, 1 chopped

Cucumber, ¼ peeled and cut into bite size chunks

Spring onion, 1 roughly chopped

Black olives, a small handful

Tuna steaks, 2

Olive oil 1 tbsp

Basil leaves, 1 sprig, leaves torn

Whole-wheat pita bread, 2

Hummus, 1 tbsp

Lemon juice, 1 tsp

Ground cumin, a pinch

Plain yogurt, 1 tbsp 

HEAT a pan and pour in oil.

SEAR tuna for two minutes on each side, trust your instincts here and be watchful, pink is lovely for many though you may prefer it more well done, in which case lengthen the cooking.

COMBINE tomatoes, cucumber, spring onion, olives and basil together ~ season generously ~ tomatoes love salt!

TOAST pita and cut along one side to create a happy pocket for deliciousness.

MIX hummus, lemon juice, cumin and yogurt together ~ if a little thick, loosen with a few teaspoons of water.

SPOON salad mix into pita, followed by sliced tuna and drizzle over hummus mix.

SCRUM and yum didley YUM!