Surrey Homes | SH111 | April 2024 | Garden Supplement inside
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
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istockphoto.com, miwa_in_oz , Magone, chokja, Elena Tsvetkova, Drazen Zigic, Agustin Vai / PippiLongstocking / BethAmber<br />
Nourish to Flourish<br />
Nutrition & Lifestyle Coach Charlotte Lau<br />
explores the benefits of incorporating<br />
another healthy ingredient into our diets.<br />
This month it’s wild garlic<br />
This time of year is perfect for foraging wild<br />
garlic. It is common in the UK and can be<br />
found growing in most shady, damp woodlands,<br />
hedgerows and fields. The leaves (best in early spring)<br />
and white flowers (mid-spring) are both edible, either<br />
lightly cooked in soups or stocks or eaten raw in salads.<br />
Wild garlic is a perfect partner for eggs; simply<br />
add to an omelette, scrambled eggs or a frittata<br />
for extra flavour. You can also blanch the leaves or<br />
wilt them (where they lose their pungency) over<br />
a gentle heat in a little oil, as you would spinach,<br />
for a deliciously different vegetable side dish.<br />
Wild garlic is widely known for its antibacterial,<br />
antibiotic and antiviral properties, and contains beneficial<br />
vitamins and nutrients including vitamins A and C,<br />
calcium, iron, phosphorus, sodium and copper. Studies<br />
have also shown that it may also help reduce blood<br />
pressure and therefore the risk of heart disease and stroke.<br />
wild garlic pesto<br />
Sweet smelling, wild garlic pesto... a great one to get the<br />
kids involved! This is delicious served with fresh pasta<br />
• 100g wild garlic leaves (washed)<br />
• 50g hazelnuts<br />
• 50g Parmesan<br />
• 25ml olive oil<br />
• lemon juice<br />
• salt & pepper<br />
1. Chop the garlic leaves and place in a food processor<br />
together with the hazelnuts, Parmesan and lemon<br />
juice. Blitz until it has formed a rough paste.<br />
2. Slowly add the oil. Season to taste.<br />
3. Transfer to a lidded jar, top with a little<br />
more olive oil and pop in the fridge.<br />
Charlotte runs Plume Nutrition, where she offers support and advice<br />
for weight management, controlling cravings, sleeplessness, stress<br />
and increasing energy levels. Find out more at plumenutrition.com<br />
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