LOVE LOCAL
ALL-THE-GREENS RISOTTO SERVES 2
This mouth-watering risotto is a great vegetarian option, high in vitamin C, high in folic acid and provides 2 of your fi ve a day.
1.5 tbsp olive oil plus extra for drizzling 80g leek, diced
1 vegetable stock cube with 500ml boiling water (plus extra water if needed) 2 cloves garlic, crushed 200g risotto rice 1 courgette, coarsely grated
150g cavolo nero, leaves left whole or fi nely sliced 50g grated vegetarian hard cheese 50g unsalted butter
1 Heat 1 tbsp of the olive oil in a wide pan over a medium heat. Gently cook the leek for around 5 minutes, stirring occasionally. Then make the stock.
GUT HEALTH SMOOTHIE
This smoothie recipe is so quick and easy to make, and the ingredients are incredibly benefi cial for a healthy gut. It is packed with plant based fi bre, healthy fats, omega 3s and the important minerals zinc, magnesium and iron. The toppings are optional, and you can use it as a blank canvas to swap out and add what your heart desires!
1 frozen banana 1 pear Quarter avocado 1 tbsp ground fl axseed
1 cup coconut milk (or any preferred plant milk) Handful of spinach Handful of kale
TOPPINGS (OPTIONAL): Chia seeds Blueberries/raspberries Sliced banana Coconut fl akes Crushed almonds
Benefi ts Gut
Garlic is a potent antimicrobial food that is useful for tackling gut infections. The antioxidant- rich ingredients make this a nourishing soup for lowering infl ammation and supporting healing.
2 Add the garlic and risotto rice to the pan and heat through, stirring continuously for 1 minute.
3 Add half the stock, stir thoroughly. Set a timer for 15 minutes for cooking the rice (or for the recommended pack cooking time minus 2 minutes).
4 Cook the courgette separately in the remaining olive oil, then add to the risotto pan when the timer says 10 minutes to go. Stir the rice continuously to avoid it sticking to the bottom of the pan (turn down the heat if needed).
5 Anytime the rice gets too dry, add a little more stock, but not too much at a time. If it bubbles too much turn down the heat a little. Add the cavolo nero when the timer says 5 minutes to go.
6 When the 15 minutes are up, taste test the risotto. It should be al dente, not completely soft. If it’s ready, turn off the heat, stir in most of the cheese and the butter, stirring in gently until deliciously creamy.
7 Serve immediately, adding a sprinkling of cheese and a fi nal drizzle of olive oil onto each individual plate.
Developed by Pixie Tuner for Discover Great Veg
1 Place all ingredients in a blender and blend on high until smooth, which will take about 2–3 minutes.
2 Then, add to a bowl and add toppings as desired. Using a frozen banana makes the consistency thick and creamy, so you’re able to add as many toppings as you want!
www.jadelaurenellis.co.uk FOODLOVERMAGAZINE.COM | 29
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