Spinach and Orange Salad

Spinach & OrangeSalad


Another delicious recipe from ‘Cooking for Today’

I never thought of putting orange with spinach before -needs a little preparation but well worth it!



Spinach and Orange Salad

(serves 4)


8oz. / 225g young spinach leaves

For the dressing:

2-3 tablespoons lemon juice

2-3 tablespoons oil

1 teaspoon chopped thyme

½ an orange

salt and pepper




To make the dressing:

  1. Carefully peel the orange half and cut peel into fine strips.
  2. Place peel strips in a small pan, cover with water and bring to the boil.
  3. Cook for 3 minutes. Drain well, reserving orange strips, and cool.
  4. Mix together the lemon juice, oil and season to taste with salt, pepper and sugar. Add the thyme.
  5. Remove the pith from the orange half, chop into fairly small pieces and arrange in a salad bowl with the spinach leaves.
  6. Sprinkle over the fine strips of orange rind and dressing and serve at once


Bon Appetit!

Linda x

Avocado and Wine Soups

Avocado Soupwith Almonds

Avocado and Wine Soups

Another couple of fruit based soups for you to try. The first recipe includes chicken stock but I think vegetable stock would work. I’m a little squeamish about meat based stock with fruit recipes but if you’re okay with it, try the original!



Avocado Soup with Almonds


2 ripe avocados

2-3 tablespoons of lemon juice

½ pint / 300mls / 1¼ cups of chicken stock

4fl.oz / 100mls / ½ cup of double cream

3-4 tablespoons of medium white wine

salt and freshly ground pepper

1 tablespoon of toasted slivered almonds



  1. Halve the avocados, discard the stones and scoop out the flesh. Liquidize with the lemon juice
  2. Put the stock in a pan and bring to the boil.
  3. Stir in the cream and wine.
  4. Remove from the heat and beat in the avocado puree.
  5. Season to taste with salt and pepper.
  6. Cool and then chill the soup.
  7. Divide between 4 soup bowls and sprinkle with toasted slivered almonds.


White Wine Soup with Kiwi fruit

This one is for the grown-ups!


14fl.oz / 400mls / 1¾ cups of apple juice

12fl.oz / 350mls / 1½ cups of sweet white wine

1½ oz / 40g / 3 tablespoons of sugar

2 – 3 tablespoons cornflour (cornstarch)

4fl. oz. / 125mls / ½ cup of double cream

1 teaspoon vanilla essence

2 egg yolks

lemon juice

extra sugar

2 kiwi fruit



  1. Put the apple juice, wine and sugar into a pan and bring to the boil.
  2. Blend the cornflour with a little cold water, add to the soup and stir until boiling.
  3. Simmer for one minute.
  4. Beat the egg yolks with the cream and whisk into the soup.
  5. Reheat, stirring but do not allow to boil.
  6. Stir in the vanilla and add lemon juice and extra sugar to taste.
  7. Peel and slice the kiwi fruit. Add slices to the soup and serve hot or cold.


Bon appetit!

Linda x

Garlic Potatoes Recipe

Garlic Potatoes

Garlic Potatoes

A classic family dish. Another way to serve potatoes and the added ingredients make it fulfilling and fairly nutritious on the whole! –

5 Ingredients, 7 simple steps


3 or 4 large potatoes, scrubbed or peeled and washed.
2 or 3 cloves of garlic (or more if preferred), crushed
½ – 1pint (300-600ml) of milk

Butter to grease dish
2oz (50g.) grated cheese

A little chopped parsley (optional, but helps sweeten the breath after eating garlic!)

1. Pre-heat oven to Gas mark 5 (375F, 190C)

2. Slice prepared potatoes fairly thinly. Boil or steam potatoes until just cooked. Don’t let them get too soft. Drain well and leave to cool slightly.

3. Grease a deep oven-proof dish with the butter

4. Crush or finely chop cloves of garlic to taste.

5. Place layers of potatoes in dish. Sprinkle garlic and chopped parsley if using, over each layer

6. Pour milk over the whole dish to about half way up. Milk could be mixed with a little single cream if preferred. Sprinkle with grated cheese.

7. Bake in the centre of pre-heated oven for 15-20 minutes or until hot right through. Serve hot.

NB: Cheese can be added after cooking and browned off quickly under the grill if preferred.
Recipe from ‘Easy Potato Recipes’ available FREE on this page: Free Stuff

Bon Appetit!

Linda x

Herbal Rescue



Companion planting helps with maintenance in a garden. Certain plants grow well together and will get along happily without you having to do much. Herbs deter many pests because of their strong scent, and other useful components.
Here are a few examples of herbs with their good and bad companions…



-Good with tomatoes, peppers and asparagus
-Avoid growing near sage
-Repels many insects, including mosquitoes and flies
-Attracts butterflies
-Grown with chamomile, the essential oil will be stronger


-Good with almost anything, especially strawberries and squash plants
-A magic herb. Welcome everywhere in the garden.
-Repels insects
-Attracts honeybees


-Good with apples, brassicas (cabbage, broccoli etc;) and carrots
-Avoid growing near peas and beans
-Repels carrot fly and aphids


-Good with cabbages, lettuce and cucumbers
-Avoid growing with carrots and tomatoes
-Repels spider mite and aphids
-Attracts wasps and honeybees
-Same family as fennel and is one of the few plants that will grow with fennel. Fennel should be planted away from most other plants in the garden, although it does attract ladybirds.


-Good with cucumbers, apples and pears, lettuce and peas
-Will grow happily with most plants
-Repels aphids, ants and rabbits


-Another magic herb, good to grow with almost anything
-Lovage doesn’t like to grow too close to rhubarb
-Attracts wasps and ground beetles (good bugs)
-Lovage, like borage, is said to improve the health of most plants.


-Good to grow alongside many plants, including tomatoes and peppers
-Repels aphids
-Allow to spread around pepper plants for extra humidity


-Good to grow with brassicas (including all kale varieties and cabbages.)
-Repels cabbage fly and ants
-All mint varieties have similar properties


-Good to grow with many plants including squashes, tomatoes, beans and some brassicas,
-Avoid planting near cauliflower or radish
-Said to be one of the best herbs for attracting predatory insects
-Repels aphids, cucumber beetle and white fly


-Particularly good to grow with beans, as well as carrots, cabbage and sage
-Repels the bean beetle
-Perfect companion herb for deterring many bean bugs


-Similar to rosemary, good with beans, carrots and cabbage
-Avoid growing basil near to sage. The basil probably won’t thrive.
-Attracts honeybees
-Repels black flea beetle, carrot fly and cabbage fly



Text taken from The Herb Garden

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Happy Gardening!

Linda x


Melon and Savoury Banana Soups

Melon Soup with Grapes

Melon and Savoury Banana Soups

It’s been a few days since I yearned for more fruity recipes so here are a couple more to get the taste buds twitching!

The first one includes wine and nuts so maybe not suitable for children or those with nut allergies. The pine kernels are used as a garnish so could be left out.


Cold Melon Soup with Grapes


40z. / 100g. of green grapes

5oz. / 150g. of apricots

1 cantaloupe melon

1 eating apple

3-4 tablespoons of lemon juice

18 fl. oz. / 500ml / 2¼ cups of sweet white wine

1 teaspoon cornflour (cornstarch)

1 tablespoon of clear honey

2 oz. / 50g / ½ cup of pine kernels



  1. Wash the grapes, apple and apricots and cut in half
  2. Removes pips from grapes and stones from apricots
  3. Peel, core and thinly slice the apple.
  4. Cut the melon in half, remove the seeds and dice the flesh from one half, discarding the rind.
  5. Put the diced melon in a pan with the remaining fruit and pour over the lemon juice and wine.
  6. Bring to the boil, then cover and simmer for 20 minutes.
  7. Liquidize or sieve, then return to the pan and re-heat gently.
  8. Blend the cornflour with a little cold water, add to the pan and stir until boiling.
  9. Simmer for 3 minutes then stir in the honey.
  10. Using a melon baller, cut balls from the remaining half of the melon and put into the soup. Allow to cool.
  11. (If using) Toast the pine kernels, tossing them in a pan without fat, over a moderate heat until golden brown. Just before serving, sprinkle them over the soup.


Refreshing Savoury Banana Soup

This recipe uses beef or chicken stock. I don’t think that’s necessary so don’t be put off if you’re a veggie or, in my case, think that meat and bananas don’t mix! Try a vegetable stock instead.

And also, as with the previous recipe, the almonds are used as a garnish so could be omitted.


1 pint / 600 mls / 2½ cups of beef or chicken stock

2 ripe bananas

2-3 tablespoons of double cream

1 teaspoon of lemon juice

Pinch of curry powder (to taste)

Salt to taste

Few toasted slivered almonds (garnish)



  1. Put the stock and curry powder into a pan and bring to the boil
  2. Peel bananas and mash them in a large bowl
  3. Sprinkle with lemon juice and whisk in the boiling stock.
  4. Season to taste with salt and blend in the cream.
  5. Cool and then chill.
  6. Serve the soup garnished with the toasted slivered almonds if using.

Bon Appetit!

Linda x

I am Worthy

I am Worthy

I am Worthy!

We’re just over half-way through this year and time to create new beginnings, positive changes and really make a difference in our world in the next 12 months.

Even when you think you’re world is tiny, good feelings ripple out indefinitely, reaching more people than you can imagine.

I’ve studied plenty of self-help theories and practices over the past ten years or so, but when it comes right down to it;

**We have a choice.

**We can become master of our thoughts and really make a difference in our world.

Many of us feel we don’t have a choice, and on the surface that may seem likely. This is one of the reasons hypnosis and self-help practices have become so popular – we need to get beyond that surface tension and find the real ‘me’.

Probably the most effective form of getting to know yourself is meditation….

aaaargh .. Yes I hear you!!!

**no time,
**can’t sit still for long enough to understand what I’m supposed to be doing
**constant distractions

yep, I know …. me too … however, I also know that the most successful people in society today practice meditation.

The meaning of meditation is to become familiar – become familiar with yourself so you can identify those self-limiting beliefs that are causing lack in your life – of wealth, health and spiritual fulfillment.

Self-limiting beliefs cause all sorts of havoc – they convince you that

**You don’t have a choice
**It’s genetic, whatever ‘it’ is
**The world doesn’t work that way
**I’m not worthy

The ‘I’m not worthy’ self-limiting belief is probably one of the most common and dis-empowering beliefs in the world today.

Close your eyes for a minute or two at intervals during the day and think (or speak out loud if no-one’s around)

“I am worthy”

This will encourage you into a different state of being. One that empowers you, slowly but surely.

I originally learned this very powerful tip from one of Louise Hay’s books – “You Can Heal Your Life” and since I started practicing it, a boost of self-confidence has allowed me to improve my life in ways I would never have thought possible.

Take Away:

– Start a do-able meditation practice every day – 5 minutes is better than no minutes
– Tell yourself you are worthy.

Repeat the phrase “I am worthy” to yourself all through the day – be consistent and you will be surprised at how fast you start changing those self-limiting beliefs. It feels kind of weird at first but go with it. Nobody knows you’re doing it … this is for you.

Love yourself – you ARE worthy. 🙂

Linda x

P.S. This downloadable has more fun ideas to keep those good feeling ripples flowing…

Healthy Body Hacks



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To your Good Health!

Linda x

Herbs can Save the World


Herbs can Save the World!
I read somewhere that pasta sauces reach 9 out of 10 consumers. How many jars and lids does that add up to I wonder?

I have no idea where to start doing the math, but I think we’re into the billions – of jars sold every year. Ouch.

Where do all those un-recyclable bits go?

Before I start ranting about landfills and killing wildlife, I’m going to share a few points that may make a difference to the way we believe these pasta sauces are convenient. They are certainly quick to use but are we missing something here?

1: The cost of one jar could take 15 minutes to earn… even if you are highly paid, it’s still going to be a few seconds or minutes of your time; working hard to earn enough to buy the jar of sauce that could possibly save 1 or 2 minutes in the kitchen….

2: Whatever way you look at it, it’s processed. There are organic, no-additive sauces available, although usually higher in price (rightly so) but they never have that just-picked taste that you’ll get if you really push the boat out and grow a few tomato plants this year, or buy organic tomatoes.

3: Mini-rant time. The number of plastic tops that get thrown in our oceans and great gaping holes in the ground every day is horrifying. Even if pasta sauces only reach 5 out of 10 consumers, just imagine how many plastic lids we don’t need to make, in the first place.

And now, let’s flip the coin….

Generally a sauce for pasta needs to be a little thick so it tastes and kind of ‘feels’ right. This is where we have to be flexible.. although processing is not so great, a little tomato puree will go a long way..

One tube of puree does, I agree, have a plastic top; although smaller, it’s still a plastic top. I am trying to get some advice about recycling tops but for now, back to the sauce….

Armed with a tube of puree, enter the herb to save the world!

1: A basil plant on your windowsill will repel flies from your home, but more importantly you will have fresh basil leaves available at your fingertips. Pick a few, chop them (a few seconds) and throw them in with the tomato puree.

2: The fresh taste of herbs,whether you use basil, coriander or mint, is incomparible; and every leaf will contain vitamins and minerals you otherwise wouldn’t have had. Oh and don’t forget, almost ZERO calories.

3: You’ll certainly be doing your bit for the environment, if you can reduce your plastic top consumption .. you know what I mean … by a third, that would make a huge difference to the pollution problems the world is facing. Our children shouldn’t have to live with this rubbish.

I snuck in a little extra rant there didn’t I? Sorry..

Growing a plant or two isn’t like an extra chore. How many times a day do you go to your kitchen sink? at least once probably.

Every day, or sometimes less, your plant will benefit from a very small glass of water. You don’t have to make it a cup of tea. A tiny sprinkle of water will do. This takes only a second or two.

Greenery in the kitchen always makes the room feel more alive, and the smells are wonderful. If you have ever thought about growing a few herbs, or branching out into the garden and growing vegetables, do it! It’s one of those things you never regret. If you lose a plant or two, well, so be it. Try again. The most professional gardener will lose a plant from time to time.

But, even if you haven’t got any outside space to play in, a few herbs on the windowsill will not only encourage a healthier diet, but will also help save the planet!

Download a copy of Growing Herbs at Home now and you’ll have inspiration and information at your fingertips…



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Happy Gardening!

Linda x