SPESHTO – A VEGAN RECIPE

Q. What sucks more than leeches? A. getting ill and trying to look after kids. If you’re not falling ill because you’re run down shattered, it’s ‘cos your little ones brought germs fit for biological warfare back from soft play. Touch wood (I’ve only got ikea to hand :/ uh oh) we’ve avoided anything this flu season. I’d like to share a quick vegan recipe that can help combat that with zinc and iron in spades. This recipe serves two but measures can be upped or dropped; there’s neither art nor science to this and making food shouldn’t ever need much concentration.

Here in the U.K, NHS bosses have already put hospitals on high alert because they believe a new H3 strain that hit Australia and New Zealand may give us grief, as latest rounds of vaccines potentially can’t fight it effectively. I’ve verified that on several media platforms to verify that this isn’t just scaremongering.

There are a few simple ways to combat this. I know it’s a must several times a week to take photos of your coffee for social media but why not replace one of those a day with a 150ml glass of orange juice. It will look nicer than that hot mud for a start! It doesn’t matter if its fresh or from concentrate it counts as one of your five a day. Whilst providing you with all the vitamin C you need per day it’s also rich in B-vitamin folate which similarly boosts the immune system. 

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Here’s a quick vegan recipe for a super special sort of pesto aka a “Spheshto” that’s quick to make. We eat versions of this at least once a week with plenty left over for work lunches. It turns out this recipe is rich in Iron and Zinc which is handy as….

…We recently found out from Registered Dietitian Sian Porter that as well as Vitamin C from orange juice, Iron and Zinc are important; Sian says: “When it comes to filling your plate, it’s no myth that green is great! Winter greens such as spinach are rich in essential nutrients including iron and served alongside a winter warming bean stew this makes perfect eating for cough and cold season.”   She also points out that ‘When winter creeps in, it’s tempting to snack on comfort foods like biscuits and chocolate but if you snack on a handful (about 28g) of nuts like almonds, they are a high good source of zinc which contributes to the healthy function of the immune system.”

INGREDIENTS

  • 40g  almonds
  • 100g spinach
  • A handful of bazil
  • 1 clove of garlic sliced smashed
  • 5 tsb of olive oil
  • a quarter of squeezed lemon
  • salt and pepper to taste

Blitz all this up; we use a nutribullet. And that’s it, it’s ready to pile onto any sort of pasta! It’s earthy and raw which makes it feel good. This vegan recipe can be sweetened with peas, made tangier with tomatoes or made traditionally just by adding Parmesan cheese and pine nuts. There are literally no rules to this.

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