Wild Flower and Rocket Pesto Salad

I mentioned in an earlier post that I have recently joined a veg share scheme called Fork and Dig it and i mentioned i would share what I get up to in the kitchen with the wonderful, local, organic fresh produce. I am excited to begin with one of life’s simple pleasures the salad, when done well a salad is a wonderful treat to the senses and to do it well is not difficult! To begin you need only to understand one simple tip when it comes to creating a great salad ‘balance’. You need the colours, texture and taste to balance and when you achieve this you will never call a salad ‘boring’ again.
The following salad recipe has been created using the salad Items i received from the scheme this week and from the rocket growing in my garden, I also added sauerkraut which I purchased from the local shop (home made sauerkraut is a real treat and better for you, but not always available).
What I love about this salad is it is full of colour so it starts feeding the senses straight away; I love how simple it is to make and how great it tastes, I also love how great a simple salad can make you feel.


Extra Virgin Olive Oil (roughly 2 tbsp)
Apple Cider Vinegar (roughly 1 tbsp)
Himalayan rock salt (1pinch)
Handful of Rocket
Handful of Basil leaves
1 clove of garlic


A bunch of mixed salad leaves
2 celery stalks
1 carrot
Wild Flowers
Hemp Seeds


Prepare the dressing first by placing the olive oil, salt and apple cider vinegar into your salad bowl; using a chopping board chop the garlic, basil and rocket till fine, then add to the salad bowl and mix well.
Simply chop the salad ingredients and add to the bowl. Personally I like to grate the carrot and I only use the flower heads of the broccoli, but its at this point you can be as creative as you like. Mix everything together; serve and enjoy.

Matt Allen
The Yoga Health Coach



Fork and Dig It

Hi everyone

I wanted to share with you all, that me and my family have recently begun taking part in a food share scheme called Fork and Dig It.

A local organic farm allotted 31 shares, which requires a 6 month commitment and 3 volunteer days at the farm digging with the fork I guess? What I love about the scheme is you get locally grown produce, picked fresh on the day that costs less than regular produce from a supermarket; the food also has low-carbon foot print due to the farm being local: good for you and great for the environment.

The next part that excites me about the scheme is the 3 volunteer days working at the farm, recently I have begun growing my own food and I love it, but must admit I am a complete novice and lose most of the seedlings to natures predators; so the opportunity to go and learn more about planting seeds and growing crops is for me very exciting.

The best part though has to be that each week you get a slightly different array of vegetables and as the seasons change the produce changes with it, this encourages me to get creative in the kitchen preparing either raw salads or cooked vegan dishes with a raw twist. I will be posting some of those creations over the coming weeks.

I highly recommend box schemes, co-ops and veg share schemes for your fruits and vegetables; everybody wins and on top of that: grow your own.




This weeks box included: Pak Choi, Wild Garlic, Spring Onions, White Onions, Rocket, Lettuce Leaves (variety), Carrots, Radish and Wild Flowers. (YUMMY)


To you all in great health

Matt Allen

The Yoga Health Coach


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Lemon and Lime Noghurt

As the title suggests; this recipe is a vegan version of yoghurt. The following YouTube video shows you how easy and quick this recipe is to make:

Lemon and Lime Noghurt Demo


1/2 – Lemon (juice)

1/2 -Lime (juice)

4-6 – Dates (remove the stones)

3 – Cardamon Pods

1 – pinch Himalayan Rock Salt

250 – 300ml – spring water

2 – avocados


sprinkle of Buckwheaties (dehydrated buckwheat)

sprinkle of sprouted Hemp Seeds


Put everything into a high-speed blender; turn the blender on and away you go. Pour into bowls or glasses of your choice, put your sprinkles on top and enjoy.

Note: to make a thicker noghurt add a handful of cashew nuts or a tablespoon of coconut oil to the recipe, leave in the fridge for a couple of hours and viola.


To you all in great health

Matt Allen

The Yoga Health Coach