CDWD: Skin On Roasts & Butter Bean Stew

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For today’s Come Dine With Dest, we are having a very easy comforting meal, made with coincidentally all organic ingredients which were nice and affordable!

A SIMPLE BUTTER BEAN STEW, WITH A SIDE OF WHOLESOME SHORT GRAIN BROWN RICE & SALT & VINEGAR ROASTED POTATOES

This meal was made in around 40 mins all together. It took two cans of organic butter beans and whatever veggies we had left in the fridge, and my fave carbs ever, rice & potatoes. These potatoes were on sale, a small bag of organic baby potatoes left with the skin on and unwashed so they were covered in soil (hello nutrients!) This meant the therapeutic aroma of soil filled my kitchen as I prepared them for par boiling. I will share the recipe soon!

Please do check out the story highlight series where you can see the in-depth plate tour & the meal in motion 😉

S H O P L I N K S

Organic Coconut Milk Powder here which is a great option if you can’t get the tinned kind. So far, it does the job! I love using it in curries and also in the bath for my self care rose bath sessions!

Mr Organic Tinned Butter Beans here I often buy the dried beans but these are a great buy and so easy to just make dinners quickly!

Dried organic Butter Beans here what I usually buy when i’m getting bulk protein. These I soak overnight or even over a few days and then cook down.

Dried Shiitake Mushroom slices here you know by now, I love a mushroom & shiitake mushroom are soo ‘meaty’ and tasty and they soak up lots of flavour too!

Thanks for dining with me, Dest!

Stay Blessed x

Click here to see the previous episode of Come Dine With Dest. Don’t forget to join me on Instagram for more content.

CDWD: Golden Coconut Tempeh Soup

_{The following blog post contains affiliate links which enables me to make a small commission from this yummy content.}

For today’s Come Dine With Dest, we are having a fave dish of mine (aren’t they all…) which is an easy spin on a recipe by Deliciously Ella.

TURMERIC INFUSED COCONUT MILK, TOPPED WITH LIGHTLY FRIED VEGGIES & BAKED TOFU/TEMPEH

My husband & I often eat the same foods, but he is more likely to choose tofu than tempeh, due to it’s after taste that is masked more when infused & baked by the way! There is more nutritional benefit in tempeh, although they are both super yummy & healthy within a balanced diet.

That being said, the more veggies you have in your fridge, the more of a meal with soup will be! I just added aubergines & mushrooms because that’s what we had.

Please do check out the story highlight series where you can see the in-depth plate tour & the meal in motion 😉

S H O P L I N K S

Rice Noodles (I have a gluten intolerance so gluten free rice noodles are my pick, or Buckwheat noodles)

Shiitake Mushrooms (One of the many amazing medicinal mushrooms Mother Nature shares. I get mine from Waitrose as they are the best kind, but dried as always great to have in the cupboard too!)

Coconut Milk (I go through so much of this, so buying in bulk from here is so convenient, plus it’s organic so it’s win-win!)

Turmeric Powder (nature’s gold, and a spice I simply can’t be without. From it’s anti-inflammatory benefits to her vibrant colour, it’s something I use for lattes, cooking and skin care!)

Nutritional Yeast (The famous #nooch of the vegan world. It’s got a sort of nutty cheesy flavour and its great for literally any meal except sweet things haha) It’s really an easy way to bump up your nutrition and get some vit B in too. Have a read of how to use x

Thanks for dining with me, Dest!

Stay Blessed x

Click here to see the previous episode of Come Dine With Dest. Don’t forget to join me on Instagram for more content.