Tag: healthy
Riverford Veg Box Chooser
If you’re like most parents, time is something you simply don’t have enough of. And feeding your family with the best, most nutritious foods will be a priority for their health and wellbeing.
Instead of spending your time shopping at the supermarket with babies and toddlers in tow, you can quickly order your weekly Fruit, Veg, Dairy and Meat online from Riverford and have it delivered to your door.
Quickly choose the right sized organic veg box for your family with the new Riverford Veg Box Chooser. Just select your answers to these easy questions ‘how many people you are feeding’ and ‘how many times a week you cook’ and the right Veg Box will be conveniently chosen for you.
You can include delicious, fresh and organic Fruit and organic Meat in your Riverford order. There are also Dairy Products and everything else you need for healthy and tasty meals in the Riverford Shop.
Find out how much we enjoyed our Riverford Veg Box.
Riverford Veg Box
Riverford Dairy Competition
We’ve sampled some of Riverford’s amazing dairy produce this week.
The selection of Riverford’s organic whole milk, semi skimmed milk and skimmed milk was delicious.
We enjoyed it fresh in the morning on our museli with a side of hot milky coffee and in the afternoon with a cup of English Breakfast tea.
At only 99p per litre Riverford organic milk is great value and healthy for the whole family.
Indulgently we consumed the Riverford clotted cream with scones and organic raspberry jam. We could have been in Devon, it was like stepping into another world…
The whole yoghurt and fat-free yoghurt tasted delicious with a fresh fruit salad and I enjoyed it as a quick and convenient snack during the day with a sprinkling of sunflower seeds. Our baby loved the creamy whole yoghurt after her dinner in the evening, full of goodness and flavour.
The Riverford clotted cream fudge was, dare I say more! Fantastic as a gift or as an indulgent treat for oneself.
Riverford butter is deliciously creamy and it stayed semi-soft in the fridge, making it wonderfully convenient for spreading straight on to fresh bread or toast. We enjoyed it on crusty fresh bread with Leek and Potato Soup and used it in cooking to bring out the full flavour of vegetables.
Riverford Dairy Competition
Until the 27 April 2012 you can enter the competition to win a day at Riverford’s dairy farm in Yorkshire or Devon. The prize includes one night’s B&B accommodation for the winner and a friend.
Riverford work with small-scale producers who care about their animals. They won the RSPCA Good Business Awards 2011. Find out more about Riverford animal welfare and don’t miss the incredible video of their cows bounding into the field at the beginning of Spring.
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Pumpkin, Leek & Sprouting Broccoli Quiche
This recipe is for a vegetarian no pastry quiche with ricotta and sweet roasted pumpkin. It’s colourful, tasty and a great way for the family to get 2 of their 5 a day.
It’s packed full of healthy goodness and is versatile for families as it can be eaten at anytime of the day, hot or cold. I use organic vegetables as these taste better and are grown without chemicals.
As an alternative to sprouting broccoli, this quiche can be made with baby spinach.
Pumpkin, Leek & Sprouting Broccoli No Pastry Quiche
Serves 4
Preparation Time 10 minutes
Cooking Time 45 minutes
Ingredients
700g butternut pumpkin, peeled and cut into 2 cm pieces
Olive oil
1 leek, thinly sliced
2 garlic cloves, crushed
100g sprouting broccoli (or baby spinach leaves)
4 eggs
2 egg whites
60ml (1/4 cup) skim milk
80g (1/3 cup) fresh low-fat ricotta
1/3 cup fresh basil leaves
Mixed salad leaves, to serve
Preparation
Preheat oven to 200°C (180°C for fan ovens).
Line a large baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil. Bake in oven for 25 minutes or until golden.
Chop the sprouting broccoli into 2 cm pieces. Place in a pan with water and boil for 2 minutes. Drain.
Heat a large non-stick frying pan with a little olive oil over medium heat. Add the leek and cook for 5 minutes or until soft, stirring occasionally. Add the garlic and cook for 1 minute or until soft. Add the sprouting broccoli and stir for 1 minute (or if adding baby spinach, stir for 3 minutes or until the spinach wilts).
Line a 26cm x 16cm (base measurement) baking dish with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the base of the pan.
Whisk the eggs, egg whites and milk in a jug. Pour the egg mixture evenly over the pumpkin and leek. Sprinkle the ricotta evenly over the vegetables.
Bake for 25 minutes or until puffed and golden. Sprinkle with basil.
Enjoy the quiche on its own or serve with mixed salad leaves.
