Natalia Rudin(@natsnourishments) 인스타그램 상세 프로필 분석: 팔로워 1,543,590, 참여율 0.41%

Some upcoming recipes with a little bit of life lately sprinkled on top 💛

AD I cohosted a ‘Rise & Rally’ padel event with @linwoodshealthfoods celebrating the launch of their delicious Vanilla Protein Overnight Oats! We made 3 different flavours; a banana and tahini situation (as seen in the video), a blueberry coconut combo and a decadent raspberry, peanut butter and dark chocolate flavour. Their oats are the easiest fuss free option for breakfast, you simply add milk and chill. Their oats oat mix is packed with 12g of protein, fibre & omega’s making it the perfect balanced breakfast option! They have kindly given me the code RISE20 for you to get 20% off their overnight oats online! Recipe for banana tahini oats: Ingredients: 50g Linwoods overnight protein oats in vanilla 1 banana 2 tsp honey or maple syrup 2 tsp tahini 1/2 tsp cinnamon 1 square of dark chocolate 100-120ml milk Method: Mix the oats & milk together and leave for 30 minutes or overnight. Top with drizzles of honey and tahini, chopped banana, cinnamon and flaked chocolate

I put a vote on my stories last week; penne vs. rigatoni for a pasta alla vodka. Rigatoni won but I love an underdog so chose penne. It’s the OG pasta shape after all!! This is a sausage penna alla vodka and it’s the perfect, easy comfort food Ingredient: 3 sicilian sausages 1 shallot 4 cloves garlic 1 tsp chilli flakes 1 tbsp tomato paste 175ml vodka 300ml passata 175ml double cream Handful of basil leaves Parmesan and olive oil to serve 200g penne pasta Method: Remove the sausages from their skin and crumble into a pan. Put the pan on a low heat and slowly render out the fat from the sausages and then whack up the heat to get some colour on them. Once you have achieved some crisp pieces, remove and set aside. In the same pan, fry the diced shallot with salt for about 3-4 minutes and then add the chilli flakes, minced garlic and tomato paste. Stir and cook out for a minute and then pour in the vodka. Let it sizzle a minute and then add in the passata and cream. Leave to simmer for a few minutes and then add your cooked pasta, the sausage pieces and a bit of pasta water. Mix well. Smack some basil and stir this through, serve with parmesan and olive oil!

AD a big bowl of noodles in less than 20 minutes is perfect for your midweek meal! Using @pipandnut smooth peanut butter to achieve that super deep flavour in just minutes, this is one to add to the roster immediately!! Creamy, coconut-y, peanut-y and spicy and balanced out with the fresh quick pickled cucumbers - I could eat this every day! Ingredients: 1 heaped tbsp Pip & Nut Smooth Peanut Butter 150ml coconut cream 100ml ish of veg stock 1 shallot 4 cloves of garlic 3 inch piece of ginger 1 carrot 1 tbsp soy sauce 1 tsp chinese 5 spice 1 tsp black pepper 1/2 tsp cayenne pepper 1/2 tsp turmeric 200g your favourite rice noodles Cucumbers: 1/2 a cucumber 2-3 tbsp rice wine vinegar pinch of salt pinch of sugar Tofu: 1 block tofu 1 tbsp oil 1-2 tbsp soy sauce spring onion, sesame seeds and crispy shallots to garnish Method: crumble the tofu and fry in a pan with oil until crisp around the edges. Once crispy, remove from the heat and pour over soy sauce - mix well. Julienne the cucumber and add to a bowl or container with rice vinegar, salt and sugar. Mix well and set aside. Fry sliced onion, carrot and ginger in oil for a few minutes and then add minced garlic along with the spices. Cook out for a minute and then pour in stock, coconut milk and peanut butter. Season to taste with soy sauce and let it simmer for a few minutes. Add in your cooked noodles, mix well and serve with crispy tofu bits, cucumber batons, spring onion and chilli oil

Felt cute, might delete later Happy pancake day!

Something comforting for this very dreary weather; creamy parmesan white beans with crispy skin roasted chicken on top. The beans are braised in stock and finished like you would a risotto, with lots of parmesan and butter! Super creamy, comforting and delicious! I did serve it alongside some tenderstem broccoli and green beans for some extra veg Ingredients: 700g cannellini beans 100g parmesan 100ml chicken stock 4 cloves of garlic 1 shallot 2 stalks of rosemary 1 bay leaf 2 sage stalks Chicken: 2 chicken breast, skin on 2 cloves garlic Sprig of thyme Spring of rosemary Sprig of sage A big knob of butter (or a few small ones) Salt & pepper Method: Heat the oven to 190C. Salt the chicken and leave for a few minutes whilst you prep the rest. Dice the shallot, mince the garlic. Pat the chicken dry and then fry skin side down in olive oil on an oven safe pan. Let this sear for about 3 minutes and then transfer the whole pan to the oven for 10 minutes. In a separate pan fry the shallot in olive oil for a couple minutes and then add the garlic. Cook out for another minute before adding in the beans, stock and herbs (all tied together). Let this simmer whilst the chicken cooks. Once the chicken has had 10 minutes, remove from the oven (be careful, hot handle) and put back on the stove. Add in the butter, bashed garlic and herbs and baste the chicken for a minute before removing. Pour over the juices and leave to rest for 5 minutes. Remove the bouquet garni with from the beans and pour onto a serving platter. Slice the chicken and serve on top, pouring over any leftover juices!

Loved this collaboration with @natsnourishments – a deeply flavoured broth built on cabbage, leeks and celery. Simple ingredients, handled properly. Slow extraction, natural sweetness, clean depth. In this miserable weather, it’s exactly the sort of food that restores you, seasonal, nourishing and full of quiet strength. Mini recipe below: Pearl barley simmered gently with carrot, onion, celery, garlic, thyme and bay until tender and fragrant. Savoy cabbage softened slowly with shallots and garlic, lifted with a splash of white vinegar and enriched with stock and the barley liquor. Blanched spinach blended into a vibrant purée. Delica pumpkin roasted with olive oil, salt, pepper and a touch of honey. Fine white cabbage salted with caraway, left raw or lightly fermented for gut-friendly crunch. To serve: warm mixed beans with the barley, cabbage and spinach purée, spoon into the bowl, top with the salted cabbage, nestle in the roasted pumpkin and pour over the hot broth. Deeply comforting, powerful food. The recipe will be on the website tomorrow. ✨

This is the sixth and final episode (for now) of my bean series! Harissa chickpeas, charred cauliflower, tahini, pomegranate, pickled onions and parsley. A delightful combination!! Ingredients: 700g chickpeas 1/2 a red onion 3 cloves of garlic 1 tbsp tomato paste 2 tsp harissa paste Salt & pepper Tahini drizzle: 2 tbsp tahini Half a lemon, juiced Salt 2-5 tbsp water to loosen 1 small cauliflower Handful of: Pomegranate seeds Parsley Picked onions Method: Dice onion and mince garlic. Heat oil in a large pan and fry onions until translucent, about 5 minutes. Add in garlic, tomato paste and harissa, cook for another minute or so. Pour in chickpeas and bring to a boil. Reduce to simmer for 10 minutes whilst making the tahini. Quarter the cauliflower and fry it flat side down on both sides for a few minutes to get some colour on it before chucking the whole lot in the oven at 190 for 10-15 minutes. Mix together all tahini ingredients, you want a thick dropping consistency. Drizzle this straight over the chickpea, top with the cauliflower and a sprinkle of the pomegranate seeds, parsley and pickled onions! and enjoy with some good bread!

Welcome back to episode 5 of my series BEANS. This is an all in one traybake number thats ideal for a midweek dinner and it’s the perfect gateway recipe to get someone who doesn’t usually eat beans, to eat beans. A romesco chickpea, potato and onion traybake topped with a buttery, herby spatchcocked chicken. SO delicious. Ingredients: 1 whole chicken 2 jars of chickpeas 150g baby potatoes 2 red onions olive oil salt and pepper for the romesco: 1 jar of roasted red peppers handful of almonds (they should be blanched, mine weren’t, sue me) 1 tbsp red wine vinegar 1 garlic clove 30-50ml chicken stock salt and pepper squeeze of olive oil For the herby butter and salsa: 3 tbsp chopped fresh chives 3 tbsp chopped fresh parsley 3 tbsp chopped fresh basil 2 tbsp chopped capers 1 clove of garlic 1 red chilli, diced 1/2 a lemon, juiced 75g softened butter Method: Preheat the oven to 190C. Spatchcock the chicken, salt it heavily and set it aside (there’s a video further down my page showing how to do this). Meanwhile, drain and rinse the chickpeas and then pour into a baking tray. Add in halved potatoes and onion cut into rough half moon slices. Drizzle with olive oil and salt. In a blender, whizz up all the romesco ingredients and pour this over the chickpeas etc. mix well. Add all the herbs into a bowl along with capers, chilli and minced garlic. Mix well and then scoop out half the mixture and put it in another bowl. Top one bowl up with olive oil and the lemon juice and beat butter into the other one. Pat the chicken dry and spread the herby butter in and around the chicken and then lay it on top of the chickpeas. put the whole lot in the oven for about an hour. Once finished, serve with the herby salsa on top and enjoy!

Welcome to episode 4 of my series BEANS. This is a real favourite of mine, it really celebrates simplicity which is my favourite way to eat. Just good ingredients fragrant flavour and a good piece of bread to go with it. This is inspired by the Tuscan Fagioli e Olio but with added roasted squash on top which compliments it beautifully if you ask me Ingredients: 1 jar of white beans 1/2 a butternut squash 3 sprigs of sage 175ml dry white wine 5 large cloves of garlic Olive oil, salt and pepper Method: Preheat the oven to 200C. Chop your squash, I leave the skin on but you dont have to. Drizzle with olive oil and roast in the oven for 40 minutes until caramelising around the edges. Meanwhile, take the sage leaves off one of the sprigs and gently fry in olive oil until crisp. Remove and set on paper towel. Fry the diced shallots in the oil for a couple minutes. Mince the garlic and add to the pan and fry for a minute or so before adding in the white wine. Once that has sizzled for a minute or two add in the beans with all their juices. Throw in two sprigs of sage and simmer until thick. Once thickened, remove the sage leaves and top with roasted squash, lots of olive oil and salt and pepper

Welcome to episode 3 of my series BEANS. We’re focusing on one of my favourites; black beans! They are a little powerhouse of nutrition, packed full of fibre, a protein boost and full of micronutrients. This smoky black bean bowl with a fried egg and more glorious toppings is the perfect way to incorporate them into your diet Ingredients: 700g black beans 2 peppers 1 red onion 4 cloves of garlic 2 tsp chipotle paste 150ml stock Pinch of sugar 1 lime Toppings: Pickled onions Fried eggs Avocado Feta Method: Fry diced red onion in olive oil for 5 minutes then add sliced peppers and cook for 5-7 minutes. Add in the minced garlic and chipotle paste and cook out for a minute. Pour in your beans and stock and pinch of sugar. Let this simmer for 5-10 minutes and finish with line juice. Serve in a bowl with all your toppings and enjoy!!

Welcome to episode 2 of BEANS! A super comforting soupy number for tonight, packed full of veg, fibre and flavour and perfect for a cold evening!! Ingredients: 1 shallot 1 carrot 1 celery stalk 1 tsp chilli flakes or to taste Bouquet garni of rosemary, sage and thyme 3 garlic cloves 2 big salad tomatoes 2 handfuls of kale 1 parmesan rind 700g white beans (cannellini) 700ml or more of veg stock Parmesan to serve Method: Fry diced shallot, carrot and celery for a few minutes and then add minced garlic and chilli flakes. Grate in the tomatoes and cook down to form a paste like texture. Add in the drained, rinsed beans and the stock, along with the bouquet garni and parmesan rind. Let this simmer for 10-15 minutes and then wilt the kale in before serving. Serve with a drizzle of olive oil and Parmesan!