Take a glimpse into the kitchens of the experts! We asked our favourite nutritional experts to share with us their top 4 store cupboard staples and their go-to rustle-up suppers.
Nutritional Therapist, Hannah Braye, opens her doors to us…
- Frozen berries
My Quick Rustle-Up Supper
Warm Winter Squash & Chickpea Salad
with Tahini Dressing
1 large butternut squash (peeled and diced into 3cm cubes)
1 garlic clove (crushed)
1 tsp allspice
1 tbsp coconut oil (melted)
1 x 400g tin chickpeas (drained) or 250g home-cooked chickpeas
½ small red onion (finely chopped)
1 handful fresh coriander (roughly chopped)
2 handfuls baby leaf spinach
Sea salt and pepper
For the tahini sauce
3 tbsp tahini
3 ½ tbspn lemon juice
2 tbsp water
1 garlic clove (crushed to a paste wit a little salt)
1 tbsp extra virgin olive oil
- Pre-heat the oven to 220 degrees C/Gas Mark 7
- Toss the squash in the garlic, all spice and melted coconut oil. Season with a little salt and pepper. Place on a baking tray in the oven for 15-20 minutes (or until soft).
- Whilst the squash is cooking, make the tahini dressing. Mix the crushed garlic with the lemon juice and tahini. Stir in the water and olive oil a little at a time, until the mixture is smooth (you want it to be thin enough to drizzle across the top of the salad with a spoon).
- To assemble, mix all the salad ingredients in a bowl. Drizzle over the tahini dressing and serve.
Hannah Braye, Nutritional Therapist (DipCNM, mBANT, CNHCreg)
Hannah is a registered nutritional therapist providing evidence-based nutrition advice from a naturopathic, person-centred approach. She offers 1-1 consultations, personalised nutrition and lifestyle recommendations, meal plans, recipes and continuing support to help you meet your health goals.
Hannah is also: a member of the World Health Heroes, a network of health and well-being practitioners, promoting affordable health and well-being across local communities; an Assistant Clinical Supervisor at the College of Naturopathic Medicine; and she works part-time for the Soil Association where she helps caterers improve the quality and sustainability of their food.
Hannah is co-hosting a talk for Wild Oats this May on Health & Illness: How Cultural Understandings Differ.
To read more Kitchen Encounters, click here…