Pesto Pasta Salad
Ingredients
- 250 g Wholewheat pasta
- 120 g Fresh basil
- 125 g Pine nuts
- 2 Garlic cloves
- 1 Juiced lemon
- 150 ml Olive oil
- Pinch Salt & pepper
- 1 cup Peas
- 100 g Chopped tomatoes
- Handful Pine nuts & basil, to garnish
Instructions
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Boil the pasta in hot water for 8-10 minutes until cooked al dente
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Add the peas in with the pasta after 4 minutes (so they have 4 minutes to cook)
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Drain both and mix in with the pesto & chopped tomatoes
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Serve with a handful of pine nuts & basil to garnish
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The more veg you add to the pasta or on the side will help to keep you fuller for longer
Bone Broth
A simple recipe to get you started in making your own bone broth at home. If you are going to be making it regularly I would strongly advise investing in a slow cooker for ease.
Ingredients
- 2-3 kg beef bones, chicken carcasses, or lamb bones (If going to the butchers and buying a bag of bones isn’t your thing, why don’t you slow cook a whole chicken or beef joint and use the leftover bones instead)
- 1 chopped onion
- 2 chopped carrots
- 2 chopped leeks
- 3 chopped garlic cloves
- 1 tsp salt & pepper
- 2 tbsp apple cider vinegar
- 1 ltr water
Instructions
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Place all ingredients in a pan or slow cooker. Bring to the boil, and then reduce the heat to simmer.
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After an hour, strain the liquid using a fine mesh strainer. Use immediately or leave to cool before storing. It should last up to a week in the fridge.