A fantastic offer and a healthy New Year recipe!
January is a flexible kind of month. It’s a pulling in of the purse strings and a letting out of the waistband as we ponder our financial and vital statistics. The ‘Veganuary’ charity is encouraging us to try a vegan-based diet as we finish up the richer food of the holidays. We cling fast to our good intentions for the New Year and let 2017 melt away.
It’s also the month for a great offer at The Oxford Street Therapy Centre in Wellingborough, Northants. On Saturday 27th January, a half hour taster appointment with an experienced, professional therapist (including me!) will cost just £12. Appointments are filling up fast, so whether you want to treat yourself or a friend, try before committing to a course of therapy or experience something new, you are sure to find a treatment that is just right. Details are on the therapy centre website and there are only a few days to go, so don’t miss out and book now!
It’s also the month for a great offer at The Oxford Street Therapy Centre in Wellingborough, Northants. On Saturday 27th January, a half hour taster appointment with an experienced, professional therapist (including me!) will cost just £12. Appointments are filling up fast, so whether you want to treat yourself or a friend, try before committing to a course of therapy or experience something new, you are sure to find a treatment that is just right. Details are on the therapy centre website and there are only a few days to go, so don’t miss out and book now!
In line with vegan meals, wallets and waistlines, here is a great recipe from Jane Sen (Healing Foods Cookbook). Mung beans give this dish a very ‘meaty’ texture at a fraction of the cost, and it’s a great choice for anyone who feels they might miss out without meat on their dinner plate.
Mung Bean and Sage Cottage Pie
500g mung beans
6 garlic cloves
1.5kg potatoes, scrubbed
300ml soya milk
1 tablespoon olive oil
50g cornflour
300ml apple juice
600ml water or cooking liquid from beans
150ml tamari (wheat free soy sauce)
1 teaspoon low-salt vegetable stock
2 onions finely chopped
3 tablespoons fresh or dried sage leaves
4 tablespoons olive oil
2 carrots grated
1 teaspoon ground black pepper
Method
Rinse the beans well and cook for 45 minutes in boiling water to which the garlic cloves have been added. Reserve the water for later use in this recipe if desired.
Boil the potatoes with their skin on until they are tender. Then drain and mash well, adding the 300ml soya milk and 1 tablespoon olive oil.
Mix the cornflour to a smooth paste with a little of the liquid, then carefully mix in the apple juice, water or bean liquid, tamari and stock.
Saute the onion, sage, carrot and pepper in the 4 tablespoons of olive oil gently until soft, about 10-15 minutes. Add the mung beans, stir well and pour in the apple juice mixture and simmer, stirring until thickened.
Tip into a greased ovenproof dish, top with the mashed potato and bake for about 20 minutes at 200 C until just browned.
That should help balance the figures this month!