• Search
logo
logo
  • New! Online Course
  • about
    • about
    • tips & values
    • podcasts
    • faqs
    • contact
  • books
  • recipes
  • articles
  • shop
    • gifts
    • my kitchen
    • wellness
    • my bathroom shelf
    • my bookshelf
    • setting the table
    • gardens & growing
    • children
    • resources
  • events
    • @ Lime Wood
    • tailored
  • industry

light

  • 1
  • 2
  • 3
  • …
  • 13

@ameliafreer

This book 🙌🏻 I was lucky enough to receive a This book 🙌🏻 I was lucky enough to receive a proof of this book and have been reading it over the past few weeks. Sarah is a good friend, but please don’t let that deter you from trusting this post. I am sent many books, and I often don’t get around to sharing (I’m ashamed to say, I try, or mean to, but best intentions often fail…) and I know how hard all authors work on their books, but if I committed to sharing them all it would become a pretty time consuming job. But THIS one just had to be shared with you all and it has been such a great read. By great I mean heart moving, uplifting, thought provoking, heartbreaking, touching. And so many more emotions. It’s beautifully written despite it being such a complicated topic. With a series of wonderfully evocative stories this book describes how we sleepwalked away from the wisdom of generations into a destructive pattern of increasing food output without thinking about what we were doing to strip the land of its goodness. I hope this clarion call for a return to sustainable farming is not too late. @sarahlangfordwrites clearly explains the unintended consequences of post war and industrial farming practices for our land. For decades organic farming has been dismissed as a naïve niche for hippies and trustafarians. I hope this book will help it find its rightful place in a sustainable economy for all. Huge congratulations @sarahlangfordwrites on the publication of this book. I know how hard you have worked on it, how much it has taken, how much you have given. I can’t recommend it enough! Link to order in my bio. Wishing you all a happy weekend, A x
The cherries are here! Willow is off nursery this The cherries are here! Willow is off nursery this week as she has been unwell so life has slowed to a different pace and things are on hold. But, picking cherries together today has been a highlight. She is quick to spot the ripe ones and swiftly eats them… (even though these are morello cherries and quite sour - she still loves them). For any that escape Willow’s grasp, we’re going to make them into a cherry compote to slather onto toast or plop on top of porridge (and maybe some for sorbet too). I do love to make up extra to freeze so I have a little gift from myself to future me when winter comes around. A little throwback to summer days 🥰 (We also picked tomatoes, red currants, black currants and wild strawberries if you spot others in her basket). The recipe is linked in my bio if you’d like to try. Hope you enjoy, and happy cherry season! A x 🍒 #cherryseason #cherrypicking #summer #eatwell #cherries
Between all the madness the last few weeks we mana Between all the madness the last few weeks we managed to get away for a short holiday recently and spend some precious time with my family in what used to be my second home, Mallorca. I haven’t been in almost five years so it was just gorgeous in every single way. Willow loved seeing her cousins, uncle and auntie and of course all the swimming. And I loved seeing the sea. It had been too long. I hope you’re all having a lovely Sunday. A x #mallorca #holiday #summer #soller #sunset #sun
With a heat wave and the weekend incoming, there’s no better time to have this recipe in your repertoire. It is so easy and delicious…⁠ ⁠ If you are not yet familiar with using bananas to make ‘ice-cream’, you are in for a real treat. Their texture once frozen and blended is like the most delicious, creamy sweet ice-cream you’ve ever tasted. ⁠ ⁠ The addition of nut butter also adds some healthy fats and plant protein which slows down the release of fruit sugars from the banana and helps prevent a spike in our blood sugar. Which is a good thing!⁠ ⁠ Serves 1⁠ ⁠ INGREDIENTS⁠ 1 ripe banana, peeled, sliced and frozen⁠ 2 teaspoons of almond or hazelnut butter⁠ 3 tablespoons coconut or almond milk⁠ For the full method, head to the link in my bio. It is super easy, I hope you enjoy. A x⁠ ⁠ ⁠ #summer #dessert #yummy #icrecream #eatwell
Poppies sitting pretty in this glorious sunshine. Poppies sitting pretty in this glorious sunshine. I hope you’re all having a lovely week. It’s been a very busy few weeks my side, so I’m sorry it has been a bit quiet on here but rest assured there’s lots of beautiful inspiration coming your way… and of course some new recipes. 🥰 A x #flowers #gardeninspiration #garden #poppies #sunshine #countryside
This heat certainly changes my appetite. I don’t This heat certainly changes my appetite. I don’t feel like anything heavy or filling but I still want lots of flavour. Salads can be the blandest and most boring food without a bit of imagination and flavour. If you make them with love, and good ingredients, they can be utterly dreamy. So when you make a salad, think of the things you can add to make your salad sing. Herbs, spice, dressings, pickles, edible flowers, pulses or protein, nuts and seeds…If you would like some great dressings or flavour hacks, take a look at my website and books as there is heaps of inspiration there. My salad dressing collection, which is absolutely essential for a great salad, is linked in my bio. Here is one of my easy and simple go to salads when I don’t have much time but want something delicious - it works cold or warm (as in the vegetables can be made in advance). The recipe is on page 146 of my forth book, Simply Good For You. Hope you are all ok and keeping cool and I wish you a happy evening , A x 📷 by @susanbellphoto #ameliafreer #simplygoodforyou #makinghealthysimple #healthyrecipes #simplesalads #saladtips

aboutrecipesarticlesbookseventsshop

faqsprivacycookiedisclaimerteamcontact

© 2019 Amelia Freer All rights reserved
SITE BY CANDIDA BODDINGTON

NEWSLETTER