Had a bunch of tomatoes to use up so made this last night, and it was very nice 🍅🍅🍅 Cup or so of tomatoes (I used smaller ones as find them sweeter) 1 x large Courgette Mixed Italian herbs (I used the ones in the photo and marinated the tomatoes in them for a few hours) Sliced mushrooms (had some mushrooms i'd marinated in garlic, salt and coconut aminos, so threw these of top) Fresh Basil Blend tomatoes into a sauce. Toss Courgette in the sauce Add mushrooms and Basil 😋

From Detoxinista.com Dressing 3 Tbsp. fresh lemon juice 1 Tbsp. Mustard 2 Tbsp. Cold pressed olive oil 1 clove garlic pressed 1 inch fresh ginger, minced (I grated my ginger for this because I like the flavor without the texture, I may have been pretty liberal with the ginger) 1 Tbsp. honey 1/4 tsp. Himalayan salt and pepper Salad 2 cups finely diced broccoli 2 cups shredded red cabbage 1 cup shredded carrots 1/2 cup finely chopped cilantro 1/2 cups finely chopped parsley 2 green onions, chopped 1/2 cup sliced almonds (optional) In a large bowl, whisk together dressing ingredients. Add broccoli, cabbage, carrots, cilantro, parsley, and green onions. Stir together well. Let the flavors meld for 15 minutes or longer. Top with sliced almonds if using. *Made this today. The more I had the more I liked it. It is very light and refreshing, the dressing is subtle but tasty. 🩵💜🩵

A mix of grated carrot, chopped celery, chopped fennel, courgette ribbons, chopped lettuce, sugar snap peas, chestnut mushrooms, cucumber. All dressed in mashed up avocado with steamed sweet potato chunks with a sprinkling of pine nuts on top.

Haven't done a parasite photo shoot recently so thought I'd share this mornings finds. My poop is basically full of helminths...it's quite hard to photo some of them as they are so fine in texture, but managed to rinse off some to share. Im not sure if the rolled up ones are flukes or flatworms, but they are interesting to look at 🥸

Have you come across these wild growing white flowers that look like white bluebells, usually growing with the bluebells. Three-cornered leek (Allium triquetrum) is fully edible and considered a delicious, invasive wild green. Every part of the plant, leaves, stems, flowers, and bulbs, can be eaten raw or cooked, offering a mild, sweet onion/garlic flavor similar to spring onions or chives. Key Culinary Uses: - Leaves/Stems: Used in salads, pesto, soups, or sautéed like spring onions - Flowers: Used as a decorative, garlicky garnish for salads and dishes. - Bulbs: Can be cooked as a substitute for small onions or garlic.  Important Identification Tips: - Stem Shape: The stems have a distinct three-cornered (triangular) shape. - Smell: When crushed, the plant has a strong, unmistakable onion or garlic smell. - Flowers: Small white, bell-shaped flowers with a green stripe down the center of each petal. - Warning: It can be confused with poisonous plants like Lily of the Valley, which has broader leaves and lacks the onion scent, or Snowflakes, which have yellow/green spots at the tip of the petals.  Ensure you clean them thoroughly before consumption. Regardingnutritional value, it is known to be a powerhouse of nutrients typical of the Allium (garlic and onion) family. Core Nutritional Highlights Vitamins & Minerals: It is particularly high in vitamins A and C, which support your immune system and skin health. It also provides essential minerals like iron, calcium, and vitamin K, making it a great "spring tonic" to revitalise you after winter. Antioxidants: Like its cousin wild garlic, it contains flavonoids and antioxidants that help protect your cells from damage. Sulfur Compounds: The characteristic garlic smell comes from allicin and other sulfur compounds. These are known for their antibacterial, antifungal, and antiviral properties. Potential Health Benefits Heart Health: Regularly eating alliums like three-cornered leek can help reduce high blood pressure and lower "bad" cholesterol levels.