At Spoon My Curves we focus on helping you move away from the fixation of diets, with our aim to help you learn how to nourish your body, with a holistic approach to food and wellbeing. Enjoying your food, it turns out is good for you!
At Spoon My Curves, our mantra is ‘everything in moderation’. You can enjoy everything and still feel fabulous about yourself and your body. We want to encourage you to move away from the counting calories and the weigh-in culture, joining us in sharing how to enjoy healthy, enjoyable and tasty food, made fresh with an array of colour.
Whether you join us on one of our cookery courses or on our meal planning courses, fresh, where possible organic ingredients or ethically sourced foods with a focus on incorporating a rainbow of fruit and vegetables will be used. Our cookery classes and demonstrations will focus on how to experiment in the kitchen and how some trendy ideas of ‘being healthy’ can be incorporated into a balanced diet, such as; juicing, smoothies, fermented and sprouted foods, superfoods, nuts, seeds and more….. Focusing on making food preparation easy and fun, we encourage you to get your hands dirty and experiment.
Be inspired by:
- Experimenting with new ingredients/techniques
- Tips on integrating nutritious, quick and tasty meals
- Creative, long-term menu-planning with moderation in mind
- Managing food allergies and intolerances
- A fresh insight into culinary skills
Booking in advance is strongly advised, as the courses are for between 6 and 8 participants. Please fill in your contact details on our contact us page, to find out more information.
FREE RECIPES!
You can try two of our delicious and healthy recipes today…
Stewed Cinnamon Apple with Greek Yoghurt, Nuts & Seeds
“I find that this is a lovely light pudding, with that added warmth, needed for those chilly evenings, as the summer leaves us! I also have found and know that as a breakfast the stewed apple can have profound effects in the morning, not only in digestion but is a great way to start a day. A slightly longer time is needed to prepare this in the morning, so perhaps preparing the night before could be an option, or just simply sticking with the idea that this could be a lovely pudding option! I’m sure you’ll love this recipe as much as I do.”… Naomi x
Ingredients
Serves one.
2 medium apples; 1 tbsp of organic Greek yoghurt; 1 tbsp of pumpkin seeds; 1 tsp of pistachio nuts; 1 tbsp of cinnamon powder; 50ml of water
Method
Peel and chop the apples into quarters and place in a pan with just a little amount of water.
Add 1 tbsp of cinnamon powder and cook on a low heat with the lid on. Keep checking and stirring the apples as they stew, making sure there is enough water and that the apples aren’t sticking to the pan.
Serve with Greek yoghurt, pistachio and pumpkin seeds.
Benefits
The pectin levels in this stewed apple recipe make for a good probiotic effect, especially gentle on the tummy in the morning as a breakfast option, combined delicately with a hint of cinnamon, making this dish an excellent balance and digestive aid helping to normalize levels of glucose and triglycerides (a type of fat in the blood).
Alongside the seeds and nuts and Greek yoghurt, with live cultures in the yoghurt, this dish can improve the microflora of the gut. This simple recipe is again so versatile and can be adapted to your tastes and preferences. Why not try adding more cinnamon, or perhaps enjoying on occasion some ice-cream (which my children love). Again the seeds and nuts here, can be swapped for any other seed or nut, or try boosting your omega-3 with sprinkling flax seeds or even trying hemp hearts.
Grown-up Peanut Butter & Jam
“I love nut butters and I think this snack idea is so versatile and can be adapted to any nut butter that you might have in your cupboards. In this case, I’ve replaced peanut butter with almond butter and spread a thick layer of raspberry chia seed jam, sprinkling with coconut flakes. Perfect as a snack or treat.”…Naomi x
Ingredients
Serves one.
1 slice of spelt sourdough; 2 -4 tsp’s of Almond Butter; 2 tbsp of chia seeds; 1 tbsp of maple syrup; 1 cup of either frozen raspberries/strawberries/blueberries; Garnish with desiccated coconut
Method
To make your chia jam of choice: Place the chia seeds in a jar overnight with maple syrup and your frozen berry of choice and place in the fridge. In the morning put the ingredients in a blender and blend until just combined.
Slice a small piece of spelt sourdough and spread the almond butter on, then covering with your chia jam with a sprinkle of desiccated coconut flakes.
Benefits:
The use of the spelt sourdough toast here, offers an alternative to wheat based bread and much lower in gluten than conventional wheat, making it easier to digest. The whole spelt flour offers more soluble fibre than both standard and durum wheat flours. It is high in niacin (B3), which aids in energy metabolism, supporting adrenal glands and improving circulation.
Alongside the almond butter here, which is high in protein, and a rich antioxidant vitamin E and the Chia raspberry jam, high in vitamin C and folate, particular high in ellagic acid, which is cancer-protective. A real grown-up version of the traditional peanut butter and jam, one to enjoy as a treat or snack. I love altering the ingredients of this particular recipe, sometimes using tahini instead of the sweeter almond or peanut butters.
Alternatively, instead of using frozen berries, a much quicker version is to use fresh berries or banana’s and instead of soaking the chia seeds overnight in your fridge, you can soak them with just enough water, to cover the 2 tbsp’s of chia seeds.
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