CALCIUM-RICH RECIPES WITH MELISSA HEMSLEY

When using Magnesium salts regularly it's important to ensure that you're keeping your Calcium levels topped up too. The general advice is to include organic bone-broth in your diet once a month, as this is an effective nutritious way to boost Calcium levels.

Our recommendation for a nutritious home-made broth is Melissa Hemsley's recipe HERE

Or for those of you who are a little less time-rich, then Daylesford Organic make a great selection, available from Ocado HERE

But what if you're Vegetarian or Vegan?

We asked the advice of one of the lovely Melissa Hemsley for a vegan alternative to her bone broth. Melissa's recipes are known for being wholesome and nourishing with an emphasis on sustainability.

Melissa has kindly shared her 'Broccoli Quinoa Miso Soup' recipe with us, which is calcium-rich and vegan too.

Preparation and cooking time: 20 mins. Serves 4.

INGREDIENTS

  • Bunch of spring onions finely chopped, separate the whites & green
  • 1 thumb ginger, very finely sliced into matchsticks
  • 2 tbsp miso (depending on the strength and saltiness)
  • 2 garlic cloves, finely chopped
  • 300g quinoa, drained and rinsed (soaked if you have the time)
  • 1 large head broccoli, about 600g, including the stalk
  • 1 – 1.2 litres quality veg/ chicken stock or broth
  • 1 lemon or 1 lime
  • Sea salt & pepper

Optional

  • 1 small handful black & white sesame seeds
  • Chilli flakes
  • A tiny dash of toasted sesame oil

METHOD

1. Add the stock, garlic, ginger, quinoa and whites of the spring onions to a medium saucepan along with a good pinch of sea salt & pepper. Pop the lid on then bring to the boil and turn down to a medium simmer for 12 minutes.

2. Meanwhile, prep the broccoli by chopping the florets into small florets and slicing off the very hard knobby bits of the stem then chopping the inner stem into fine slices.
After the quinoa has cooked for 12 minutes, give it a stir then add the broccoli stem and florets to sit on top of the quinoa and put the lid back on. Leave for 5 minutes.

3. Meanwhile in a small bowl, stir or whisk the miso with a little hot water and the citrus juice then pour it into the pan and gently stir through and taste for seasoning.

4. Serve up each bowl with a few ginger matchsticks on top, garnish with the greens of the spring onions and if using, the sesame seeds and chilli flakes

Melissa's personal advice for Westlab customers is to top the soup with almonds or edamame for extra calcium and deliciousness...Thanks Melissa!

Read about Melissa's love of Westlab Epsom Salts, and her other UK 'must-haves' in her Huffington Post interview HERE
And for those of us with a hectic schedule, her book Eat Happy contains loads of easy-to-make delicious and healthy meals.