Kalila Kitchen: Stuffed Peppers (or beef tomatoes) with eggs Florentine

Stuffed Peppers (or beef tomatoes) with eggs Florentine (recipe adapted from The Dish) FANTASTIC FOR A WEEKEND BRUNCH Ingredients (serves 1) 1-2 large organic / free range egg 1 small red pepper (cut in half, de-seeded) or 1 large beef tomato (with top cut off like a lid) 1 large handful of baby spinach leaves … Continue reading Kalila Kitchen: Stuffed Peppers (or beef tomatoes) with eggs Florentine

Kalila Kitchen: Butter bean salad with bacon, calamari (or shrimp), rosemary and pumpkin seeds

Butter bean salad with bacon or calamari (or shrimp), rosemary and pumpkin seeds (Recipe adapted from The Dish, Image by Serious Bites) FANTASTIC FOR A LUNCH OR DINNER AND SERVED WITH A MIXED HERB SALAD Ingredients (serves 2) 100g bacon pieces or calamari or shrimp 1x400g tin of butter beans, drained ½ clove garlic, finely … Continue reading Kalila Kitchen: Butter bean salad with bacon, calamari (or shrimp), rosemary and pumpkin seeds

Eat for Race day & Recovery – marathon training and endurance walking (Part 3)

Race day is fast approaching if you’re running in the Milan, Brighton or London marathons and after weeks of training it’s time to consolidate everything you’ve practised ready for racing. Kalila’s Kathy is race ready and aiming to make the cut for the Boston marathon and the Kalila team are all here cheering her on. … Continue reading Eat for Race day & Recovery – marathon training and endurance walking (Part 3)

Kalila Kitchen – Winter Warming Squash, Red lentil and coconut curry

Squash, Red lentil and coconut curry (recipe and image from hemsleyandhemsley.com) A PERFECT ONE POT MEAL THAT CAN BE ADAPTED WITH SEASONAL VEGETABLES Ingredients (serves 12) 2 medium organic butternut squash 7 cloves organic garlic, chopped 6 inches fresh ginger, grated or finely chopped 6 medium organic onions 2.2 - 2½ litres homemade vegetable stock … Continue reading Kalila Kitchen – Winter Warming Squash, Red lentil and coconut curry