Nourished by Nature (2025)

12/12/2025

So on the 12th day of Christmas it’s important to remember to spend time with special friends 🫶🏻💚

Ermana Natural Skincare
(IG)

Food is the language of love so we enjoyed a delicious early festive lunch, and had a fabulous afternoon chatting around the fire and having a good laugh!

The inspiring Catherine excelled herself with the most beautiful orange polenta cake decorated with gold leaf, orange twist and fresh rosemary!

We had a toast with my festive kombucha, flavoured with orange, cinnamon, ginger and star anise!

Here is a wee bonus recipe to end our Christmas series, it’s a delightful healthy drink, based on the Amish Switchel, also known as Haymakers Punch!

It’s great for the digestion and also supports immunity and it tastes great too!

Here is my Festive Switchel Recipe! 🍾

Ingredients
2 cups (500mls)of orange or clementine juice
2 tablespoons apple cider vinegar
3 tablespoons maple syrup
1 tablespoon of zested ginger
1/2 cinnamon stick
Sparkling water or tonic water to serve

Method
Simply add the orange juice, apple cider vinegar, ginger, cinnamon stick and maple syrup to a glass bottle.
Give it a shake and transfer to the fridge overnight for the flavours to develop.
Strain into glasses and dilute with sparkling water to serve.
Garnish with pomegranate seeds or orange slices.

11/12/2025

Chocolate tofu mousse 🍫

Feel free to add vanilla extract, orange or mint extract for a different flavour.

Ingredients - for 4 servings

* I pack of silken tofu at room temperature
* 125g 70% cocoa solids chocolate
* 2 tablespoons maple syrup
* Pinch of flaked salt

Method

1. Drain the tofu and add to a blender along with the maple syrup and a pinch of salt. Blend until smooth.
2. Melt the chocolate, leave it to cool slightly, then add it to the blender.
3. Blitz until well mixed.
4. Transfer to serving dishes and decorate with your choice of toppings.
5. Will keep in the fridge for 4 to 5 days.

* Shaved chocolate or raw cacao nibs
* Berries
* Nuts or flaked nuts
* Toasted coconut
* Freeze dried berries

Wee Fruit Jellies 🍮

Agar is derived from seaweed, it comes in flaked and powdered form.
If using agar flakes the ratio is 1 tablespoon to 1 cup of juice. The ratio is 1 level teaspoon of agar powder to 1 cup of juice for a softly set jelly.
If you wish a firmer jelly then simply add a bit more agar powder. A rounded teaspoon gives a set jelly which is perfect for moulds.

Ingredients for 6 servings

* 2 cups of juice
* 2 teaspoons of agar powder
* a pinch of flaked salt
* fruit to decorate

Method

1. Simply add the juice and pinch of salt to a small pot. Sprinkle the agar powder on top.
2. Bring to a gentle simmer, stir to dissolve the agar powder then simmer for 2 minutes.
3. Transfer the jelly mix to a small jug and pour into your chosen serving dishes.
4. You can add fruit to the bottom of the serving dish.
5. Transfer to the fridge until set.

Mango or fruit sorbet 🥭

Simply slice and freeze your chosen fruit.
Let it sit at room temperature until slightly softened.
Blend in a high powered blender until smooth and creamy.
Serve straight away.

10/12/2025

Fermented Potatoes 🥔

Ingredients;
* 500g potatoes, or enough to fill your jar, preferably organic, washed and cut into wedges or chunks
* 30g sea salt of Himalayan salt or sea salt
* 1 litre filtered water
* 2 or 3 cloves of garlic
* A few bay leaves and a sprig of rosemary OR
* 1 tsp chilli flakes, paprika or smoked paprika
* Rapeseed or olive oil for baking
* A 1 litre glass jar or bigger�
Method
1. Simply dissolve the salt in the water to create a 3% brine. If you are making a smaller jar then just make up half the amount.
2. Add the potato wedges to the jar, with bay leaves, herbs or spices. Just cut up enough wedges to fill your jar, leaving a small gap at the top.
3. Pour the brine over the potatoes, close the lid and leave at room temperature for around 3 days. The brilliant thing is the potatoes all sink to the bottom and stay under the brine so no need to weigh them down! You should see some bubbles and the brine will turn cloudy showing that fermentation is proceeding normally.
4. Drain the potato wedges, pat them dry and coat them in some rapeseed or olive oil. Add more seasoning and bake them at 220C for 30 to 40 minutes for the best, tastiest potato wedges ever!

Pickled Red Cabbage 🥬

Ingredients
* about 1/2 a red cabbage, finely sliced
* 1 cup of apple cider vinegar
* 1 cup of water
* 1 tablespoon sugar
* 2 teaspoons salt
* 1 teaspoon of peppercorns
* 1 - 2 teaspoon of pickling spice OR mustard seeds OR coriander seeds
* chilli flakes (optional)

Method
1. Add the spices to the jar, then fill with sliced red cabbage.
2. Heat the water, acv, sugar and salt in a small pan and stir until the salt and sugar is dissolved.
3. Pour the hot brine over the cabbage and push the cabbage down under the brine.
4. Leave to cool to room temperature.
5. Close the lid and transfer to the fridge, for 48 hours for the best flavour and texture.
6. Enjoy.

09/12/2025

Chestnut Cashew Roast 🥜

Ingredients - to serve 6 people
* 1 medium onion, finely chopped
* 2 or 3 cloves of garlic, minced
* 1 tablespoon of olive oil
* 300g butternut squash, peeled and diced
* 200g of carrots or sweet potato, roughly chopped
* 150g cashew nuts
* 150g cooked chestnuts
* 120g breadcrumbs or ground almonds or flaxseeds for a gf version
* 1 tablespoon tahini
* 1 tablespoon tomato puree
* 2 tablespoons savoury spice blend OR
* 2 teaspoons paprika, 1 tablespoon dried mixed herbs plus 1 tablespoon nutritional yeast flakes
* salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas Mark 4
2. Fry the onion in the oil until just beginning to colour.
3. Add the garlic and cook gently for a further few minutes.
4. Steam , boil or oven roast the squash and carrots/sweet potato until soft then mash them.
5. Grind the cashews and chestnuts in a food processor, not too much, so just pulse them, you want ground nuts not a fine nut flour.
6. Mix all the ingredients together in a large bowl.
7. Press into a lightly oiled 2 lb loaf tin or ring mould.
8. Cover with foil and bake in the oven for 1 hour.
9. Remove the foil and bake for a further 10 minutes.
10. Leave to stand in the tin for 10 minutes.
11. Turn out onto a serving plate or board and decorate with fresh herbs and cranberries for a festive twist.

08/12/2025

Tofurkey 🌱🍗

Ingredients
* 1 pack of extra firm tofu or 2 packs of smoked tofu (around 400 to 450g)
* 500g potatoes, washed and sliced thinly
* 1 tablespoon olive oil
* 1 onion, finely diced
* 2 or 3 cloves of garlic, finely sliced or crushed
* 1 teaspoon mustard powder
* 1 teaspoon chicken seasoning or mixed herbs
* 2 tablespoons nutritional yeast flakes
* 3 tablespoons cornflour
* Salt and pepper
* 1 cup of breadcrumbs
* a pack of rice paper wrappers
* 1 tablespoon tamari or soy sauce
* 1 tablespoon maple syrup

Method

1. Cook the potato slices with a teaspoon of salt for around 8 minutes until cooked.
2. Drain and return to the pan to remove excess moisture.
3. Cook the onion and garlic in the oil for 5 minutes until translucent.
4. Crumble up the tofu into small pieces with your hands and add to the pan along with the mustard powder, chicken seasoning and some salt and pepper.
5. Cook for around 5 minutes stirring frequently.
6. Mash the potatoes, transfer to a large bowl along with the tofu mix, nutritional yeast flakes, breadcrumbs and cornflour.
7. Using your hands give it a good mix to incorporate all the ingredients then shape it into one ball.
8. Cut the ball into two and shape into rounded oval shapes.
9. Transfer to a baking sheet, lined with baking paper.
10. Dip rice wrappers into a shallow bowl of warm water, one at a time, until softened then with wet hands smooth the wrapper over the tofu mix. You can add another one on the bottom if you like but I just used one.
11. Mix the tamari and maple syrup in a small bowl.
12. Bake the two tofu turkeys in a preheated oven at 375F/180C for 10 minutes.
13. Remove from the oven and using a pastry brush, brush the glaze generously over the tofu turkeys.
14. Bake for another 10 minutes then brush them with more glaze and bake for a further 5 minutes or so until browned and crispy.
15. Allow to cool for at least 10 minutes before slicing.

Can be reheated once sliced by baking for 15 minutes then flipping them halfway through.
Can be stored once cooked and sliced in an airtight container for up to 5 days.

07/12/2025

Baked cashew cheese pot 🫕

Ingredients

* 1 cup of raw cashew nuts
* 6 cloves of garlic, divided
* 1 ½ cups of water
* ¼ cup of tapioca starch
* 2 tablespoons tahini
* 2 tablespoons nutritional yeast flakes
* 1 tablespoon plus 1 teaspoon apple cider vinegar
* 1 ½ teaspoons fine salt
* 1 teaspoon white miso paste
* 1 tablespoon fresh thyme leaves

Method
1. Soak the cashew nuts in boiling water for an hour, then drain them.
2. Alternatively soak the cashews in water overnight or at least 6 hours.
3. Add 3 cloves of the garlic along with the soaked cashews, tahini, nutritional yeast, tapioca starch, apple cider vinegar, water, salt and miso, to a blender. Blend on medium high speed until completely smooth.
4. Pour the cheese mixture into an oven proof dish, I used a rectangular dish approximately 8 inches by 2 inches.
5. Sprinkle with the thyme leaves and the remaining 3 garlic cloves, sliced thinly.
6. Bake at 180C/350F uncovered until the cheese has formed a crust on top and is lightly browned around the edges, roughly 30 minutes.
7. Enjoy with crackers or sourdough bread.

06/12/2025

Seeded Crackers

Ingredients

* 2 tablespoons ground flaxseeds
* 2 tablespoons extra virgin olive or olive oil
* 80g rye flour or flour of your choice
* 120g mixed seeds
* 2 tablespoons nutritional yeast flakes
* 100 mls boiling water
* Flaked salt

Method

1. Mix the ground flaxseeds with 100mls of boiling water and leave for 5 minutes to thicken.
2. Preheat the oven to 180C/160 Fan.
3. Mix all the ingredients including the hydrated flaxseed, add a good pinch of sea salt, and mix with a wooden spoon to a rough dough.
4. Transfer the dough to a sheet of baking paper or a reusable silicone sheet.
5. Place another sheet on top, roll out the dough with a rolling pin as thin as you can.
6. You may need to turn the paper around to roll it out evenly.
7. Either leave the dough as a sheet and score cracker shapes with a pizza cutter, then just lift the whole sheet of dough onto a baking tray,
8. or cut out rounds with a cookie cutter and place on a baking tray lined with baking paper.
9. Place in the oven and bake for 20 to 30 minutes, or until golden and crisp.
10. Turn the tray around halfway if your oven has hotspots
11. Cool and enjoy

Seeded Oatcakes

Ingredients makes 20 oatcakes
* 1 and a half cups organic oats
* 2 tablespoons of sesame seeds
* 2 tablespoons poppy seeds
* 2 tablespoons sunflower seeds
* 2 tablespoons ground flaxseeds
* 2 tablespoons nettle OR pumpkin seeds
* 100mls to 125mls water.
* 1 tablespoon olive or extra virgin olive oil
* 1/2 tsp salt.
Method
1. Just blitz everything in a food processor and add water until the ingredients come together into a ball.
2. Start by adding 100mls water then gradually add more if the dough is a bit dry, or if your dough is too wet just add more oats. You don't want the dough to be sticky!
3. Roll out fairly thin, cut shapes with a cookie cutter, transfer to a lightly oiled baking tray.
4. Rolling the dough between 2 sheets of baking paper stops it sticking to the rolling pin!
5. Bake at 180C for 18 to 20 mins.
6. Cool and enjoy!

05/12/2025

Cashew Cheese 🧀

Ingredients

I cup of cashew nuts, soaked overnight
2 tablespoons nutritional yeast flakes
2 tablespoons lemon juice
2 tablespoons coconut oil, melted
2 teaspoons white miso
2 cloves of garlic or fermented garlic

To decorate
any spices, herbs or chopped nuts

Method
Simply drain the cashew nuts and add to a powerful blender with all the other ingredients.
Blend and scrape down the sides and blend again until smooth.
This can take a few minutes so be patient.
The cheese can be transferred to a dish and stored in the fridge or shaped into a log shape or a ball, using double cling film to create the shape.
Transfer to the fridge until set, usually overnight.
Sprinkle with smoked paprika, chopped nuts, dried herbs and/or lemon zest.
Enjoy with seeded crackers or oatcakes.

04/12/2025

Christmas chocolate crunch 🎅🏻🍫

Ingredients

* 200g dark chocolate, 70% cocoa solids, broken into chunks
* 1 tablespoon coconut oil (optional)
* 125g rough oatcakes, broken into pieces
* 50g dried cranberries or goji berries
* 50g Brazil nuts, hazelnuts or walnuts, roughly chopped
* 50g pumpkin seeds
* 2 tsp ground mixed spice
* 2 tsp ground cinnamon
* 1 tablespoon peanut butter or tahini
* flaked salt

Method

1. Melt the chocolate and the coconut oil, stirring occasionally, in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water.

3. Stir the nut butter or tahini into the melted chocolate and mix until fairly smooth.

2. Add the broken oatcakes, cranberries, nuts, seeds and spices to the melted chocolate and stir until evenly coated.

4. Spread the mixture over a baking sheet and sprinkle with flaked salt.
Transfer to the fridge or freezer to chill and harden. Break into shards or cut into rough pieces when the chocolate is set.

5. Store in the fridge or freezer to enjoy anytime!

🤎 CHOCOLATE DATES 🤎

Ingredients

a box of Medjool dates
70% dark chocolate
whole Brazil nuts

This is so simple, just make a cut lengthwise in the dates and remove the pit.

Stuff each date with a whole Brazil nut then coat in melted dark chocolate, transfer to a plate lined with baking paper.

Sprinkle with flaked salt then chill in the fridge until the chocolate sets.
Store in the fridge or freezer.

04/12/2025

I have a fabulous new e book with some of my favourite recipes from my Wellness Hub, along with foraged and fermenting sections!

All the proceeds from the book are going to which is my chosen charity for my birthday fundraiser this year.

Scotlands Action for Mental Health is a much needed organisation providing help and support for anyone struggling with mental health issues.
Please watch my video to find out more about this amazing charity and to see some of the recipes from my e book.

It’s only £10 to download the book, so please, please buy it and make an old birthday girl very happy!

Payhip take 10% of the purchase price so receive £8.90 for each copy sold.
I am setting a goal of £1000 and really hope you will help me to smash it!
Please share the link with family and friends, it’s in my Linktree on my Bio and also in the comments.

03/12/2025

Christmas carrot kraut 🫙🥕

Ingredients for a 1litre Jar
1kg of carrots, coarsely grated
20g fine salt
1 tablespoon zested ginger
1/2 teaspoon ground cinnamon
1/2 cup dried cranberries
juice of 1/2 an orange

Massage the salt into the carrots, add the other ingredients, mix until you have brine dripping back into the bowl when you pick up a handful and squeeze it.

Pack tightly into a 1 litre glass clip top jar, leaving a gap of a couple of cms at the top.

Add a trimmed cabbage leaf, or a circle of baking paper or a small ziplock bag, then add a weight to hold everything under the brine.

Clip the jar shut, put a bowl underneath and leave at room temperature to ferment for 7 days.
Transfer to smaller jars and store in the fridge.

Enjoy! ☺️

02/12/2025

Recipe for 1 litre jar of Sproutchi! 🫙🥬

500g Brussels sprouts, finely sliced
1 shallot, small onion, or a bunch of spring onions, finely diced
2 teaspoons of fine salt
2 organic apples, cored and quartered
1 thumb sized chunk of ginger
4 to 6 garlic cloves, peeled
4 to 6 tablespoons of Gochugaru chilli powder OR substitute chilli flakes, a couple of teaspoons, depending on how hot you like it!
2 tablespoons black sesame seeds

Follow method in the video!
After fermenting at room temp for 7 days, transfer to smaller jars and store in the fridge!

Nourished by Nature

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