Healthy meals for under £3 – part 2 by Holly Stephenson, 3rd year nutrition student Welcome back to part 2 of the quick, easy, and healthy recipe saga! I hope you’ve had a chance to try at least one of the recipes from part 1, and if so that they turned out as tasty as when I
Ingredients 1 large pumpkin (seeds removed, peeled and chopped into chunks) 1 onion chopped 3 garlic cloves (sliced thinly) Thumb sized piece of ginger thinly chopped Can coconut milk 1 ltr of good vegetable stock Tbsp Mild curry powder Tbsp Bovil Tbsp Soy sauce Tbsp Balsamic Vinegar 1 tsp grated or ground nutmeg 1tsp paprika
Upon visiting a selection of Hull’s local independent cafe’s which serve home made soup, we also asked them a few questions about their lovely businesses, how they ended up running their own cafe’s, and what kind of produce they tend to opt for in their menus. Barista Q: Okay so you’re the manager of the café
Upon visiting a selection of Hull’s local independent cafe’s which serve home made soup, we also asked them a few questions about their lovely businesses, how they ended up running their own cafe’s, and what kind of produce they tend to opt for in their menus. Nibble Q: What is your favourite thing to cook?
Upon visiting a selection of Hull’s local independent cafe’s which serve home made soup, we also asked them a few questions about their lovely businesses, how they ended up running their own cafe’s, and what kind of produce they tend to opt for in their menus. Bean and Nothingness Q: What inspired you to start
Veg seller visit number 8 is to Pattison’s Fruit who you’ll find at Walton Street Market on Wednesdays and Saturdays 8am – 1pm. They’re at Beverley Market on Saturdays 8am – 4pm. The family business has been handed down to Lee, a fourth generation fruiterer who really knows his onions. He’s been selling fresh fruit
Milena on Getting your Kids to Eat Healthier
Getting your kids to eat healthier By Milena Minichiello, functional nutritionist “Eating habits are a learned behaviour!” We seem to have lost the ability to eat intuitively as the food industry has become more driven towards consumerism. We are disconnected from our true food sources and operate on a ‘fast food is good food
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