Scotch Broth Soup

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Delicious and warming Scotch Broth soup made with organic beef brisket and fresh organic vegetables!  I also used the beef brisket from this recipe to make slow cooked Mexican beef fajita wraps with guacamole and salsa.  This gave me two nutritious meals out of one piece of meat and was such a time and money saver.

Just what a family budget and busy mum needs!

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This recipe is so easy to make, put it into the slow cooker or rice cooker in the morning and its ready by lunch.  Then you can transfer the cooked beef from the soup into your slow cooker for another meal at night time.  So the beef brisket is used for the soup flavour first off and a little meat for the soup and then slow cooked into a spicy Mexican fajita filling.  Click here for the secondary recipe!  You could also used the stewed brisket for a variety of other meals instead of the Mexican fajitas!

ingredients

You are going to need the following for the Scotch Broth soup recipe:

1 large piece of Beef Brisket (family size)

2 Carrots

2 Parsnips

2 Large Potatoes

Beef Stock

1 large Leek or 2 small

Broth Mix (optional)

Salt & pepper or any other seasonings (herb salt)

Remove the string from the beef brisket if necessary and place into the slow cooker (rice cooker with slow cooking function is also an option). You can chop it up into smaller pieces if necessary but I put it in whole to save time and it works better for the evening recipe.

Chop up all of the carrots, parsnips and potatoes into small cubes and add to the slow cooker.  You can also use turnip or other vegetables or greens you have to hand. This is a great way to use up vegetables from your cupboards or fridge.

Slice up the onions and leeks and add those to the soup, top up with enough water to cover the beef and vegetables, about 2-3 cm above.  You can also add a handful of dried broth mix here but I had ran out – oops!  Set the slow cooker to a medium heat for 3-4 hrs.  Cook until all vegetables are tender and the brisket is cooked through.

Remove the brisket and slice a quarter of it off.  Place the remaining brisket aside for the dinner recipe.  I’ve made Mexican fajitas but you could use it for a variety of other meals.  Shred the small brisket piece and add to the soup, stir through, and add in some chopped herbs and additional seasonings if required.

Enjoy and stay warm this Autumn! 🙂

Angie Milne

 

 

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Slow Cooker Weekly Meal Plan

Check out my awesome Autumn weekly meal plan for some nourishing slow cooker family meals!  5 Days of warming meals for a busy week!  Pop your ingredients into the slow cooker in the morning and relax knowing that a healthy family meal will be ready by family dinner time.

 

I love taking advantage of kitchen gadgets to take the pressure off now and again!  I would recommend the Morphy Richards Accents Sear and Stew Slow Cooker 6.5L 48705 Brushed Stainless Steel Slowcooker it has worked so well for us and one of my favourite slow cooker recipes books is the Superfood Slow Cooker: Healthy wholefood meals from your slow cooker there are some amazingly healthy recipes in this book and it is one of my faves for slow cooker family recipes.  Check them out if you need inspiration!

Pinterest is also worth a search for ideas and I also love the BBC website search facility too.

I hope you find some inspiration here in this video for your family slow cooking experiments!

Enjoy my video below by clicking on the play button, if you have any questions or need any help drop me a line in the comments below.  What are your favourite slow cooker recipes I would love to know 🙂

Love Angie x


Cannellini Bean Curry

I love this curry its so simple to make but so delicious!  You can mix the curry ingredients up a little bit to your liking but this is the basic recipe that I use for this recipe.

Ingredients:

Coconut Oil (1-2tsp) use additional water if recipe is sticking

1-2 sticks of cinnamon

5 cardamon pods

3-4 sliced small onions

4 chopped garlic cloves

1-2tsp of chopped ginger

A mix of chopped vegetables like carrots, courgette, peppers etc.

1tsp of tumeric powder or freshly grated tumeric

4-5tsp of chilli powder

4tsp of ground cumin seeds

2 tsp of coriander seeds

4 Large tomatoes grated

Tin of carton of cannellini beans or other beans of choice

Additional chopped greens of choice

1-2tsp of Garam Masala

Salt & Pepper

Bulghar Wheat

Melt the coconut oil in a large pan, add in the cinnamon sticks and cook lightly for a minute or two.  Add in the cardamon pods for a few minutes and then the onions, garlic cloves, chopped ginger and chopped vegetables.  Add a small amount of water to the pan with the tumeric powder, chilli powder, ground cumin seeds, coriander seeds and grated tomatoes then simmer lightly for around ten minutes until the vegetables are tender.

Add in the beans and some additional greens like spinach or kale and simmer lightly for a few minutes, add the garam masala and season with salt and pepper.

I cook my bulghar wheat in my rice cooker on the white rice setting with a little vegetable stock and sometimes some extra greens.  You can also cook it in a pan of water similar to how you would cook white rice.

Enjoy

Love & Bulghar Wheat

x Angie x

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Please check out my YouTube channel where you will find more recipe videos and other holistic health ideas.

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Goan Vegetable Curry

Oh this was soooo yummy!  Lots of fresh colourful vegetables with a little tofu cooked in a Goan Curry paste and coconut milk.  This has got to be one of my new favourite recipes, its so easy to make (as most of my recipes are) and is really delicious and nutritious.  I had a wholemeal flatbread on the side with this dish and it was perfect for dipping in the coconut sauce mmm.  You could also serve this with some brown rice and a few salad items.

Ingredients

Coconut Oil 2 x tbsp

Chopped garlic cloves x 3-4

Fresh Lemongrass (tbsp of chopped)

Galangal (thumb piece of)

Sliced 2 x small red/green chillies

Onions

Broccoli

Colourful Peppers

Courgettes

Goan Curry Paste 3-4tbsp

Coconut Milk x 1 tin

Soy Sauce

Tofu or marinated tofu pieces

Coconut Sugar (Optional)

Stir fry the garlic, lemongrass, galangal, chilies and onions for 5-10 minutes on a medium heat.  Add the remaining vegetables and cook through with some additional water until almost tender, add in the Goan curry paste and stir.  Add in the coconut milk and a little soy sauce and tofu pieces.  Season with salt, pepper and a dash of soy!  You can also add a little coconut sugar for sweetness if you like.  Cook through until tofu is warmed up.

Serve with rice, breads, salad and smiles!

Enjoy!

Love and Coconuts

x Angie x

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If you enjoyed this recipe please click below to subscribe to my YouTube channel for further awesome wholefood plant based recipes!  Thank you!

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Spaghetti Bolognese

I love this dish, the sauce is light but with a good flavour, you could also use this recipe to make a speedy lasagne!  I like to top mine with chopped chilies for some heat and some red onion or other salad ingredients but you could add chillies into the main cooking stage if you prefer.  I added some beans into this recipe but they are not essential, I was just using up some fridge ingredients.

Ingredients

Wholewheat pasta

Garlic

Chilies (optional)

Onion

Carrots chopped into small cubes

Celery chopped into small pieces

Green Pepper chopped into small cubes

Vegetable Stock

Lentils

Beans (optional)

Tomato Puree x 4 tbsp

Tinned Tomatoes

Oregano (dried or fresh or parsley)

Chill powder (optional)

Salt & Pepper

Cook the wholewheat spaghetti in boiling salted water for around 15 minutes until cooked through.  Meanwhile cook up the chopped garlic, onions and chillies (optional) for a few minutes then add in the rest of the chopped vegetables and a little vegetable stock to simmer away until cooked.  Add in the lentils, tomato puree and tinned tomatoes and simmer away for a few minutes then add in the herbs (oregano).  Add in a little chilli powder to spice it up if you wish at the end.  Add in extra stock to create enough sauce and simmer to thicken.  Serve with the cooked pasta.

If you enjoyed this recipe please feel free to subscribe to my youtube channel where you’ll find cooking videos and other holistic health and wellness tips and ideas.

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If you have any questions please feel free to drop me a line in the comments below.

Love and Bolognese!

xx Angie xx

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Mexican Veggie Wrap

I love Mexican food and especially easy mexican recipes!  I made this really quick meal tonight for myself.  You could mix the veggies up a bit and use your own favourite vegetables.  It’s basically some garlic curly kale with mexican flavoured peppers and mushrooms with refried beans, homemade guacamole and homemade salsa.  I love using shiitake mushrooms, not only are they super nutritious but they are really meaty and a good replacement for the meaty meals! 🙂  I’ve broken the recipe up as follows:

Salsa

Cherry tomatoes

Lime

Red onion finely chopped

Chilies (optional, I left out as the kids were eating it)

Coriander chopped

Salt & pepper

Chop up all of the cherry tomatoes, blend very lightly if you wish, add in a squeeze of lime, finely chopped red onion, sliced chilies, and chopped coriander and season to serve.

Guacamole

Avocado

Lime

A spoon of salsa

Coriander

Salt and Pepper

Mash up a whole avocado or more if your making a bigger quantity.  Add in a squeeze of lime to your tastes, a spoon of the salsa, chopped coriander and season to serve.

Refried Beans

I used tinned mexican beans…mmm…you can make your own by mashing up pinto beans with stock garlic, water and seasonings.

Garlic Kale

Kale chopped

3 Garlic Cloves Chopped

Onion Chopped

Seasonings

Cook the kale up in a little water with the chopped garlic and onions and simmer until tender.  Season to serve.

Mexican Spiced Peppers & Meaty Mushrooms

Red Peppers Sliced

Onions Sliced

Shiitake or other meaty mushrooms sliced

Mexican Spice Mix

Fry up the peppers, onions and mushrooms in a little olive oil or water and add the spice mix to your tastes.  Season and serve.

Serve everything up in a warm wholemeal wrap and enjoy!  If you enjoyed this recipe please subscribe to this website for future recipes and my youtube channel for further recipes, holistic health and wellbeing ideas!

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Love and Meaty Mushrooms

Angie x

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Easy Vegetable & Bean Curry

This curry is super easy to make and so delicious and creamy!  There are loads of colourful vegetables and greens in this recipe and you could mix the vegetables up a bit depending on what you have available.  I served it with some brown rice or you could also use white or some cous cous.

Ingredients

3-4 cloves of Garlic

1 Onion

1 super hot sliced Chilli

Small bunch of Green Beans

1 Red Pepper

Mushrooms ( about 6)

Cannelini Beans ( half a tin)

Sweetcorn ( 4-5tbsp)

Two handfuls of chopped spinach

Curry Powder (4-5tbsp or to taste)

Cream (dairy free – oat or soy)

Brown Rice

Cucumber

Salt & Pepper

Chop up all the vegetables in small pieces, cook the garlic, onion, and sliced chilli in a little water or use some olive oil.  Add all the chopped vegetables apart from the spinach and simmer down for about 15-20 mins under everything is cooked through.  Add in the spinach, curry powder and seasonings and cook for about 5 mins.  Add in the dairy free cream of choice until the recipe is nice and creamy.

Sever with some brown rice and some chopped cooling salad items like cucumber or tomato.

If you have any questions drop me a line or comment below.  You can also find video instructions for my recipes and other holistic health ideas on my Youtube Channel.  Click below to follow me over there.

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Enjoy!

Love and creamy curries!

xx Angie xx

 

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Chickpea Tuna Wrap

Approx Calories:

This is one of my favourite lunch items at the moment I just love it!  🙂  I’m always on the look out for new sandwich and wrap ideas for lunch and this one just hits the spot.  It’s light and you can also mix it up a bit by adding spring onions or perhaps some chopped celery into the mashed chickpeas.  You could also add a little mayonnaise or sweet chilli sauce for a different flavour.

Ingredients:

A carton or tin of chickpeas

A good squeeze of fresh lemon juice

Salt & Pepper

Optional (chopped celery, chopped spring onions)

Salad ingredients – chopped tomato, cucumber, red onion, lettuce etc.

Wrap of choice – I used an Italian flat bread

Mash the chickpeas together with the lemon juice and optional ingredients.  Season well and add into the wrap, top with the salad ingredients of choice and wrap and serve!  Enjoy!

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If you have any questions please drop me a comment below.

Love and chickpeas!

xx Angie xx

 

 

 



Three Easy Salads

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Three Easy Salad Recipes

I don’t make enough salads but when I do I really enjoy them!  Here are three very easy salads to make at home and they all compliment each other perfectly.  These are great as side dishes to a BBQ, Pizza or Greek style dinner night.  I just love all the beautiful colours they create together.  I’ve provided the recipes below, I haven’t added any specific quantities on some of the main ingredients as it’s always better in this case to tailor the desired quantity to your own tastes and diet requirements.  If you wish you can watch the recipe video on Natural Living YouTube Channel with assembly instructions, click on the link below.

Please feel free to print out this page and keep as a reference.

I would love to see your finished creations please post your pics on my Facebook Page ‘AngieMilneNaturalLiving’ (a link to my page is at the bottom).

Now lets make healthy salad!

Pita Bread Salad

Ingredients:

Pita Bread (cut into squares and lightly fried in olive oil)

Baby Gem Lettuce (chopped into square shaped bits)

Tomato

Cucumber

Green Pepper

Mint or Coriander (freshly chopped or other choice of herbs)

Red Wine Vinegar (about 2 tbsps)

2 tbsp olive oil (cold pressed & preferably organic)

Lemon Juice (about 1 lemon)

3 Tsps of Za’atar Herb Mix

Pomegranate Seeds (1 Pomegranate)

Himalayan Pink Salt or Sea Salt

Mix all the chopped and prepared ingredients together in a large bowl add the desired quantity of mixed dressing ingredients, season and serve with some additional herbs & perhaps a slice of lemon on the top to make it look all pretty.

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Pomegranate Rice Salad

Ingredients:

Cooked Rice

Pomegranate seeds (1 pomegranate)

Juice of 1 Lemon

Chopped Fresh Parsley or coriander

Sliced Red Chillies

Sliced Red Onion

Himalayan Pink Salt

Black Pepper

Leave the rice to cool a little, then add in all the ingredients and season.  Serve with the other salads.

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Tomato and Olive Salad

Ingredients:

Tomatoes

Freshly chopped basil, coriander or some parsley

Sliced Red Onion

Chopped mixed olives

Lemon Juice (about 1/2-1 lemon)

Olive Oil (around 2-4tbsp)

Pink Himalayan Salt or Sea Salt

Freshly Ground Pepper

Mix all the prepared ingredients together in a large bowl, add the seasonings and dressing ingredients to taste and serve with a sprinkle of additional herbs and extra olive oil if necessary.

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Pink Himalayan salt…

…has many health benefits and you can even purchase it in larger supermarkets now.  Personally I would recommend getting your own grinder and buying it in bulk as it can be over priced in places.

If you click on the image above it will take you to my favourite brand of pink salt.  I’ve always used this brand and would recommend it.  You can also use a cup of this salt in a hot steamy bath and enjoy the benefits of that.  Here are a few links to several further studies and information relating to the healing and health benefits of Pink Himalayan Salt, some of which are referenced.

https://www.globalhealingcenter.com/natural-health/himalayan-crystal-salt-benefits/

https://www.reference.com/health/benefits-himalayan-pink-salt-43cc8a4f87d61ace#

Za’atar Herb Mix

You might be wondering what the ingredient Zatar is??  Well…its a middle eastern inspired herb mix which you can buy in bulk already premixed.  It’s awesome in salads, dressings, stews, bakes and once you have a batch it lasts a long time in the cupboard.  I would recommend the Greenfield’s brand of Za’atar.  It smells so delish!  Click on the image for further details.

Angie x