Blog - Nourish and Nest – Tagged "Nourish your body"


Nourishing Spring Soup

Fragrant, warming and nurturing, soup is comfort in a bowl. For this reason it seems to be commonplace to relegate soup to the dinner time rotations of the cooler seasons and bid it farewell as the days grow longer.

My love for soup doesn't allow me to do that. I prefer for soup to stay on the menu year-round, however the style of soups I enjoy definitely changes with the season. 

In Spring and Summer, I move away from minestrones, root vegetable soups and anything thick and start making lighter soups - such as miso-based vegetable or spicy noodle soups.

If you don't normally eat soup in the warmer months (or even if you do).. I have a recipe for you!

It is not the prettiest meal you have ever seen but it is delicious, nourishing, perfect for warmer weather and easy to make. In other words, it ticks all the boxes in my books.

It is a combination of salmon, edamame, cauliflower and lime and can be spiced up with dried chillies if you like it hot.

Nourishing Spring Soup

Ingredients (for 2):

1 salmon fillet, at least 200g, skin off and cut into roughly 2cm chunks 

1 spring onion, chopped

1 clove garlic, finely chopped

1 2cm piece of ginger, finely grated

1/2 teaspoon ground turmeric

1 cup cauliflower, chopped/processed super-fine (pre-made cauliflower 'rice' works too)

200g frozen edamame beans in shells, steamed and shelled or 100g defrosted shelled edamame beans

1 cup English spinach or silverbeet, finely shredded

1 sheet roasted nori, shredded

500ml broth (I use homemade chicken broth but veg stock would work just as well and there's nothing wrong with shop-bought either!)

1 tsp coconut oil

salt and pepper to taste

1/2 a lime


1. Heat the coconut oil in a medium saucepan over low-medium heat.

2. Add spring onion, garlic, ginger and turmeric and stir.

3. Once the spring onion is soft, add the cauliflower and stir until everything is well-combined. 

4. Add the broth and bring to a boil.

5. Add edamame, spinach and salmon and reduce heat to a simmer.

6. Simmer for a couple of minutes until salmon is cooked.

7. Serve into bowls, season to taste, add a squeeze of lime and garnish with shredded roasted seaweed.




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Winter Gatherings

A good memory from last Winter.

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home. 
Edith Sitwell

When it comes to gathering with friends, whether it be as simple as stretching an evening meal to feed a couple of unexpected guests or as lavish as an elaborate weekend party, we often think of Summer as the rightful time of year for entertaining.

But allow me to argue the case for Winter gatherings. I think it is when evenings turn dark early and nights leave us desiring warmth that we need the solace of good company and good food more than ever. Where the warmer months bring with them a carefree whimsy and a quest for fun, Winter can allow opportunity for thoughtful conversations over bowls of soup, for sitting fireside and appreciating the warmth of good people, for being able to fulfil grateful friends' basic needs with a bowl of something nourishing and delicious.

And if you do want to gather people at this time of year, may I suggest a few sure-to-please meals?

Gnudi with wilted bitter greens (this was my favourite go-to recipe when I discovered it last winter)

Pumpkin, Spinach & Fetta Pie via Rethink Nutrition

Nigella's Gingery Hot Duck Salad

Hello Sweet Pea's Roast Pumpkin & Fennel Soup

Pioneer Woman's Rice Pudding (this indulgent and warming and involves a kick of whiskey. Enough said)



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Nourish and Nest Kitchen // with Jacqui Tyler

IMG_2332 I am excited to be introducing a new monthly feature here on the blog:


'Nourish and Nest Kitchen'

At the start of each month, we will welcome a guest food contributor who will inspire you with a delicious recipe. Something you can create to nourish your body and to bring to the table when you gather with those who nourish your soul.

Our first guest is my friend Jacqui Tyler of Rethink Nutrition. Jacqui is an accredited practising dietitian and an accredited nutritionist. She asks the (very good) question, "what if food and eating could be this simple, this joyful, all the time?" and her peach and nut granola is the stuff of legend. Enjoy!


Balsamic mushroom, fig & walnut salad

As we slowly creep into the cooler months of Autumn, seasonal eating becomes a little earthier and we reach for foods that bring a little more comfort. While Summer is king for light and refreshing salads, Autumn produce can hold it’s own in the salad arena.

This warm salad of balsamic glazed mushrooms, subtly sweet figs and buttery walnuts, balanced with peppery watercress, makes a nourishing small meal, or a delicious side dish. Not only delicious, this salad brings the goods in terms of nutrition too.

Walnuts are a great source of plant protein (great for vegetarians!), rich in antioxidants, and are also one of the few plant sources of omega-3 fats. Mushrooms are packed full of nutrients while having a low energy density, meaning they can help you to feel full while still being a low calorie food. Watercress has twice the vitamin C of an orange, and similar iron content as spinach. You should be able to find watercress at a good green grocer or farmer’s market, but if you can’t get your hands on a bunch, substitute rocket leaves instead.

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Serves 2 as a light meal


200g button mushrooms

2 cups watercress

3 ripe figs

3Tbsp balsamic vinegar

1/4tsp honey

Pinch of salt

¼ cup of walnuts

Extra Virgin Olive Oil

Wipe away any dirt from the mushrooms. Chop the thicker part of the stems off the watercress, pick out any yellow or brown leaves and rinse thoroughly under cold water. Pat the watercress dry with some paper towel. Cut the figs into quarters. Mix together the vinegar, honey and salt and pour into a small frypan over medium heat. When the vinegar mixture begins to bubble, lower the heat and leave to reduce for 5 minutes. Add the whole mushrooms and stir to coat. Cook over low heat, stirring regularly, for 5 minutes. Arrange the watercress on a plate and scatter the mushrooms over the top. Top with the figs and walnuts. Drizzle any remaining balsamic reduction over the salad and drizzle with the olive oil. Serve with crusty toasted sourdough or some dense grainy bread.

Rethink Profile

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