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By Katie Jenson-Hull  /  The Radiant Nutritionist



 

CLEMENTINE GRANOLA & YOGURT POT

 

 

This fruity recipe is an easy to make balanced breakfast. Full of healthy fats, protein, vitamin C, minerals and antioxidants. You can make the night before and store it in the fridge, this will create an overnight oats consistency. Delicious.

 

 

 



INGREDIENTS (SERVES 2)

 

1 clementine
1 pomegranate (seeds and juice removed)
2 cups high protein granola recipe
2 cups of full fat Greek yogurt
Ground seeds and nuts
175g tinned clementines in juice

 

 

 

 


METHOD

 

1. Split the ingredients in half and divide between the two glasses.

 

2. Begin by adding half the yogurt to the glasses.

 

3. Top with a good layer of granola.

 

4. Top with half of the clementines in juice.

 

5. Add the other half of the yogurt.

 

6. Top the yogurt with clementine segments, pomegranate seeds and juice, and 1 tbsp of the ground seeds.


 


 











FRIED EGG WITH CELERIAC “CHIPS”

 

This “egg ‘n’ chips” is a wonderful brunch dish. Celeriac chips are a super alternative to white potato chips with vitamin K, C B6, phosphorous, manganese, and fibre.

 


 



INGREDIENTS

 

1 large celeriac peeled and sliced into chip shapes
Olive oil
Seasoning

 

 

 

 

 

 

 


METHOD

 

1. Preheat the oven to 180c.

2. Place the celeriac onto a baking sheet. Toss in a good drizzle of olive oil, and season with sea salt and black pepper to taste.

3. Bake for 25 minutes or until they are golden brown and crispy.

4. Serve with fried eggs, greens and mushrooms, and garnish with chives.

 

 

 

 






 
















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