Kitchen Encounters with Hannah Braye

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…

Kitchen Staples

  • Tahini
  • Frozen berries
  • Lemons
  • Oats

 

My Quick Rustle-Up Supper

Hannah Braye mealWarm Winter Squash & Chickpea Salad
with Tahini Dressing

Serves 4

Ingredients

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

Method

  • 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)
www.finefeathernutrition.com

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…

This entry was posted in News. Bookmark the permalink. Both comments and trackbacks are currently closed.
  • Latest Recipe

    Amy’s Vegan Cauliflower & Veg Cheese Bake

    Amy’s Vegan Cauliflower “Cheese” Bake

    My go-to winter warmer comfort food recipe that’s as good as a Sunday roast! Serves 6 To celebrate and support The Great Vegan Challenge, which takes place every November, here’s a fantastic vegan recipe. You can also sign up now for the Great Vegan Challenge joining hundreds of other people going vegan for 30 days. Ingredients 1 large cauliflower, cut into florets, stalk removed Kale –... Read More
    Read more »

    View All Recipes