Category Archives: Recipes

Mar10

Who ate all the Pies ?

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I love celebrating food in all it’s glory, and any excuse to research a dish, or prepare a dish is good for me. So with the U.K celebrating ‘National Pie Week’ I thought well I maybe up a mountain, at La Rosilla in the deepest Axarquia of Andalucia, but I have roots man 😉 and you can’t deny your roots. And who can’t love a Pie, sweet or savory, that home baked smell of goodness has to tempt even the die hard no Carb, low cal enthusiast – and pull them off their wagon.

I opted for my Gran’s ‘Herb and mince pie’, a dish that we were served in a traditional manner, sat around the large dining table, hands in lap, waiting for our slice of warm comforting pie, that my Grandad would masterfully cut, portions decided on age, not appetite. Impatiently sat waiting for the silent nod, we could start. Always served with minted peas fresh from her garden, and a rich gravy. Yum.

I also have a cherished pie plate – a Le Creuset Heart , I’m crazy about hearts. I just knew this would be the perfect plate for my Pie – I also decorated it with 5  hearts one for each member of the Family – Aaahhh bless !

For Shortcrust Pie pastry.

500 grams of Plain Flour
250 grams of fat – I used marg.
Large pinch of Salt.

Easiest way, is to whiz up the ingredients in a Food processor, or if not mix Flour and fat until it resembles breadcrumbs. Then add ice cold water, until it forms a ball of pastry dough.

Then cut into 2, wrap in film, and place in fridge for 20 mins to chill and rest.

For the filling.

800 grams of good quality mince beef.
1 large onion, chopped
2 sticks celery chopped
3 carrots chopped
1 tbsp of mixed dried herbs – or I used Hierbabuena in Spain.
Plenty of Salt of pepper.
1 beef stock cube.
A small glass of water.
A slug of Worcestershire sauce.

Saute the veg, in a little hot oil in a large frying pan, to soften for a bout 5 mins.

Add the beef to brown.

Crumble in the stock cube, and add the water.

Add the herbs and stir.

Add the Worc. Sauce and stir.

Season well, and let simmer away stirring occasionally. For about 25 mins.

Roll out the tow balls of pastry to about ½ cm thickness.

Line a cake tin, pie plate or baking dish, that has been buttered to prevent sticking, with one of the rounds of pastry. Then pile in the filling. Then cover with the remaining rolled out pastry.

Pinch around the edges, and decorate the top, with any left over pastry.

Then brush with a beaten egg to give the pie a deep golden brown.

Bake in the oven, for 25 mins at 180 degrees.

Serve with peas, fluffy mash and gravy…..Filling, delicious & comforting.

Mar1

Easy-Peasy Choccie Croissants !

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On days when we don’t have to rush out the house at the crack of dawn, and we’ve lazed in bed for a little longer maybe reading the papers, catching up on a chapter or two, or more likely than not,  thumbs going ten to the dozen on our phones, keeping  abreast of what’s gone down in the night on the world of social media.  I like to treat the family to something yummy for breakfast, well a late breakfast, nothing that’s going to take ages to prepare, but something that will fill the house with delicious fresh baking perfume.

Scouring the fridge and cupboards…what have I got ?…A bar of chocolate and some puff pastry…Well there it is then.

Easy peasy choccie croissants .

There is not really a recipe of such, just a method, rolling out, cutting, and folding.

  • Roll out a sheet of puff pastry, and cut into 6 squares.
  • Cut each square into a triangle.
  • Place a chunk of your favourite chocolate in the centre of each triangle.
  • Roll up and twist to create a moon shape.
  • Bake in the oven at 200c for about 20 mins, until risen and golden.
  • Remove and pop on plate, and dust with a little icing sugar.

Enjoy while warm from the oven.

Feb27

Stuffing !

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Nothing beats the smell, of a roast cooking, it sort of clarifies it is Sunday to me, lets me breathe a sigh of relief, a day of rest and recuperation. A day I don’t need to feel guilty, if I read, sit, stare and look.  Don’t get me wrong, there are still jobs I must attend to..but for some reason on a Sunday they don’t feel like chores.

Preparing the veggies, and accompaniments is a family affair.  my OH peeling potatoes.  I DON’T DO potatoes, well I dislike peeling them.  Little Nell, slices the Runner Beans, with our handy slicer.  No 1 son, whisks up the Yorkshire Pudding batter, nobody makes Yorkshires like him…of course I’ve taught him all he knows.  No 1 daughter isn’t to keen to come into the kitchen, well when I’m in there anyway…not that I’m controlling or anything…but it is MY domain.  So she uses her creative talents, to lay the table, picking flowers from the our mountain and garden at La Rosilla, and setting place names…even though we always sit in the same space, but these little touches, always gives us our Sunday sense of occasion.  Family togetherness, memories and traditions.

 

One thing we do like to make for our lunch, is home-made stuffing, just some much tastier, healthier and delicious, than the packet type, of dried unrecognisable contents.  It’s so easy too, and all with ingredients we often have at home.  There is no hard and fast recipe to stick too, but this one I’ve made up is fab.

LEMON & HERB STUFFING.

  • 2 Good handfulls of fresh breadcrumbs,
  • mixed with the zest of 1 lemon ,
  • a handfull of fresh chopped herbs from the garden –  I used Thyme, Oregano, Parsley, Sage & rosemary.
  • Add 1 finely chopped onion and garlic that has been sauteed in a little butter until softened.
  • Add a few chopped walnuts.
  • Mix in one egg to bind slightly.  then season generously.
  • Pop in  a oven proof dish , and bake for 20 mins.

Enjoy with any roast meat, and also great eaten cold, for lunch the next day.

 

 

 

 

 

 

Feb18

Friday flowers and flapjacks !

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After a morning, of head down, eyes look in on my laptop, together with mundane chores, and day to day drudgery, as the sun shone and crept its way to the window, I realised life was beyond the humdrum of my dull day. So I stopped, tea in hand, and went and looked at my view. Now it is a view to die for at La Rosilla, and it works , going to look a the view, it puts a spring back in my step, when the sky is blue, the sun smiling and the scent on the breeze is sweet as honey.

So I needed a little more ‘Spring’ in my life today, I needed to shut out the things trying to get me down. So I picked tiny ‘Narcissi’ that had emerged to say hello, and popped them in my favourite cup and saucer, to give a cheery look, like petite pretty dancers, with tutus of gold.

Hyacinths, in fuchsia, bold and balmy with essence and fragrance, and lavenders, with a spice and sweetness, to calm and restore.

Little jugs of blooms, can’t fail but to bring a smile to your face.

Feeling a little restored, I needed to bake, and give us our daily bread.

So flour, yeast, seeds and herbs in hand, I kneeded and shaped my dough, and placed it in the warmth of that sun that had crept through the window, to grow and rise. Poppy seed, Rosemary and Walnut loaf, to be enjoyed fresh from the oven, with a ripe fresh goats cheese, and caramelized onion chutney.

Now just a little sweetness needed, to welcome my brood home. A family favourite recipe Natural oaty goodness of Flapjacks, unctuous mixture, good enough to eat, added a zest of a fresh picked orange, and baked for just 30 mins, to golden. Left to sit until set, but comfortingly gooey, until tiny fingers and grubby hands could wait no more. “One more please Mum” “Well they are healthy, they’ve got oats in”

Well why not it is Friday ! Enjoy yours x

So easy to make, just measure, melt and mix !

250 grams Butter

250 grams of Golden or Demerara sugar

175 grams of Golden Syrup

Melt above in the microwave for 2 mins.

Then stir in 500 grams of oats, and the zest of 1 hand picked orange (optional)

Tip into a lined baking tin, bake for 30 mins on 180 c until golden. Let sit in tin to cool slightly then mark into squares…and don’t eat them too quickly.


Feb10

Pot full of goodness !

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I needed to go food shopping, restock, fill the cupboards, so when I opened them they would be full of inspiration, bursting with goodies, little gems, just waiting to be created into something yummy. But today was not the day to go shopping, well I’m mean I couldn’t, logistics, chores, lack of enthusiasm were all upon me.


So I knew this meant, concoct, dream up and devise from the ingredients I had, normally more than I imagine, always one to like a full larder and all that. A ‘bit of this and a bit of that ‘ supper…or as I like to call it, to the moans and groans of my family…

 

A pot full of goodness !

This generally consists of vegetables, herbs, stock, maybe a little left over meat from a roast, if I’m lucky and rich earthy lentils …That’s the part that brings on the moans and the groans.

 

So today was no different, and I’d like to share my pot full of goodness with you, feel free to amend, add, substitute anything , I’m sure you have your own pot full of goodness anyway..Go on share it !

 

 

Ingredients & Method

 

Any veg lurking in the fridge, chopped small.

I used – Carrots, celery, onion and garlic & sweet potato.

Pan fry in a large saucepan or casserole to make a sofrito, in a little olive oil.

Add your chosen cooked meat, for me the last remnants of my Christmas jamon, rich and tasty.

Then stir in Green Lentils (puy) or Lentejas Pardina in Spain, usually I put in, a cup per person and one for luck. Stir till they’re all coated with oil.

Add garden herbs, rosemary, thyme, sage all good.

Then add enough veg stock to cover.

I like to tuck in the old rind of a Parmesan, add the bottom which adds a creamy richness.

Let bubble away, enjoy the aromas..

Then serve, in warm bowls, with hunks of bread, a drizzle of Olive Oil, and a sprinkle of herbs.

Enjoy the quietness that prevails, as everyone, even the little protesters absorb the goodness.

 

 

 

 

Feb2

Mi Casa es tu Casa !

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Creating and hosting events, is one of my favourite pastimes, all the little extras, the finishing touches, I believe help create the perfect setting.  I was fortunate this week to be asked to plan and host a ‘Special’ dinner at La Rosilla, for a clients 50th Birthday, 10 guests were to arrive, and be treated to an evening full of fine food and wine, in the intimate setting of the cosy lounge, this was a true

‘Mi Casa es Tu Casa’ event.

I decorated the room with the most fragrant Mimosa, picked from the mountain, like luminous plumes of the most exotic bird, Place settings were garnished with Lavender, and Almond Blossom adorned the table, the air was perfumed with the natural aromas, of a Spanish Spring.  The entrance was lit by flickering candle light, leading the way to a night of revelry and indulgence.  The roaring fire, created the glow and warmth for a wonderful welcome.

A menu of comforting dishes was served, after canapés of Spiced Roasted red pepper dip ,and Thai Galloping Horses were enjoyed with chilled Bollinger champagne.  The finest Spanish Wines were quaffed, deep ruby reds of Ribera del Duero & Rioja, and White Albariño from Rías Baixas the colour of honey.

After deserts of  “To die for bannoffi pudding “and “Vegan Chocolate Orange cake”  Cheeses of every style, along with figs, apricots, passion fruits, walnuts and cape gooseberries, were presented to groans of “I can’t possibly eat anymore” but were eaten with delight, whilst sipping the obligatory port passed from the left.

A night of merriment and memories was had by all, and dreams of more wonderful La Rosilla evenings to come.

Thai Galloping Horses

A refreshing and piquant canapé , that looks impressive to be served with Pre-dinner drinks.

  • Pan fry 1 onion finely sliced, until dark brown in a little oil
  • add 1 tbsp of dark brown sugar, 1 tbsp of peanut butter, 1 tbsp of Soy Sauce,
  • heat until thick and glossy, then leave to cool.
  • Cut a fresh pineapple into dice of about 1 inch, and top with a tsp of the cooled onion mixture.
  • top with a sliver of red chilli, a coriander leaf and a squeeze of lime.
Jan28

Soup for the Soul Spanish Style !

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I was totally prepared this morning, for my day at the 19th Hole, I knew it would be wet and windy, and the cold would chill me to the bone, so I packed up my healthy lunch, filled my flask with homemade soup , grabbed a mandarina from the fruit bowl and  I was off.

On arrival my other half quickly dispatched me from the van, gave me my days instructions for work, and sped off, with my knapsack and lunch in tow !

I’ve been on a healthy eating regime now for 3 weeks, and it’s going great guns, so there was no way I wanted to sabotage my attempts, by consuming the snack bars chocolates and crisps that when you pop you cant stop ! But as the day progressed the faint rumbling of my tummy was becoming louder and my will power to deny myself of tempting treats was waning,

But low and behold, a rather wet looking Golf Pro, must have read my mind, or maybe my facebook and came up trumps, and delivered unto me, a steaming most delicious bowl of ‘Sopa de Picadillo’  The Spanish version of Chicken soup for the soul.

So I hid myself awWild Mintay, in my little hidey hole of the office, with Soup in hand, a squeeze of lemon from a lemon picked from the tree outside, a sprig of mint taken wild from the flora on the golf course, and I sat and devoured the warming, comforting and filling soup.

Sopa de picadillo, like many ancient, and family recipes that are passed down, taught and shared, have many guises, but this is my favourite…I hope you enjoy it,  a squeeze of lemon for me, adds a piquant touch and a little more vitamin C.

Sop de Picadillo

Sopa de picadillo

For the stock:

1 chicken carcass (leave plenty of spare meat on the bones)
1 ham bone (leave plenty of spare meat on the bones)
4 leeks
3 celery stalks
1 medium-sized onion
Salt, pepper to taste

For the soup:

2 hard boiled eggs, chopped
1 large spring fresh mint, chopped

A squeeze of lemon

Heat enough water to cover the first 2 ingredients in a cooking pot and add the chicken bones, ham bone and onion, cut into large pieces.

Cover the pot and cook on a low heat for between 2 to 3 hours or 40 minutes in a pressure cooker.

After this time, remove from the heat, take the chicken out of the stock, de-bone it, then de-bone the ham and set aside.

Strain the stock through a strainer and also set aside. Place the strained stock in a pan and heat, and when it is hot, add the diced ham and chicken meat and remaining vegetables.

Cook on a medium heat for 25 minutes, then just before serving, add the hard boiled eggs and mint; warm briefly and serve.

Serves 4-6

Jan27

Nostalgic Food !

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Sometimes I like to use food to transport me in my mind, back to memorable occasions and places, most of my best memories involve food, in the most special locations, grand  in a majestic chateau or simple in a field full of wild

flowers and scents of summer. In times of greyness I sit and daydream, and try and re-create the tastes , flavours and feelings these moments left me with.

 

 

The mind and taste buds work very well together, one fine example, is to imagine picking a ripe, juicy shiny lemon off the tree, imagine, cutting it in half, smelling the freshness of the zest, then imagine taking a huge bite – bet your face is reacting to this thought and your mouth salivating, with the idea.

Fresh Lemon

Often some peoples best food memories, are nostalgic ones, food from childhood, from eras gone by, most probably totally out of fashion, or so last year, or even using ingredients, one might be ashamed of admitting to, combination’s that others would turn their nose up at and say “How could you?’

Well I’m using this opportunity to ‘fes up, I admit I’m the first to tell my children, “you can’t possibly have that on that, its just not right”, but I seem to have one rule for one and one rule for another, especially if  I’m involved.  I blame it on not knowing any better at a young age, or perhaps it was just expected in times gone by to allow children to do what they want with food, so long as they eat it !  So I admit, I do butter on my Weetabix, evaporated milk on my jelly, butterscotch instant whip and ketchup on my Chicken soup…I know don’t gasp in horror.  I have since grown up…maybe questionable, and cured myself of gaining any more bad habits, but I’m sorry those are just too deep rooted in my heart and soul and I LOVE THEM !

Jelly and Cream.

Oh and there’s one more, I’m even going to share the recipe, you’ll probably not try it..but it’s worth a go.  Pure comfort food in my mind, I reassure you it’s not on the Menu for guests at La Rosilla, but it’s on my dining table tonight, and just for me…My children will be saying ‘Now Mum that’s just wrong’ , it’s one dish I save for myself.

SSShhh secret Corned Beef Stew !

Ingredients :

1 x Tin of Corned beef.

1 Onion chopped.

2 Sticks of celery.

4 Potatoes chopped up, no need to peel.

3 carrots peeled and chopped.

1.5 litres of Homemade veg stock.

2 x bay leaf.

Fresh black pepper.

Method

In a large saucepan, bring the stock to boil, add carrots, potatoes ,celery and onion, simmer until tender.

Add the corned beef cut into chunks, and heat through.

Season with pepper, they’ll be enough salt.

Then serve…Try and enjoy.

Bring on supper time, and transport me back to my youth.

For more delicious, and I really mean it recipes take a look at La Rosillas Home Made recipes.

 

Why not share some of your childhood food memories, or strange and delightful favourite dishes.

Jan24

How long does getting thin take ?

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“How long does getting thin take ?” asked Pooh anxiously ……

A question I know I ask myself often, especially after the 1st week on a new healthy eating regime…Note the non use of the D word !!!  Well I suppose it takes as long as it takes, everybody’s different, but as long as you know you’ve done your best most of the time, the getting thin bit will happen, but the health benefits, will happen almost instantly.

My emotions, and mood, have certainly peaked and troughed, moments of euphoria, moments of weakness & exhaustion, but one the desire to succeed has stayed with me. Being in the right frame of mind, is the most important factor of any new plan, it falters and wanes at some point, but re-focusing on your goal, stopping and thinking, taking 5 is all sometimes it needs to get back on track.

And don’t forget,changes should be for the better and for ever (note to self *take note*), they are not a punishment for your past, but for a brighter healthier future, indulgences of the food and drink kind, can be enjoyed, just make sure you enjoy them, don’t beat yourself up about them,make the conscious choice that is right for you.

O.K enough of the sermon…some tasty tips for you now, and some small changes that can make the world of difference to your wasitline, mood and overall well beingness ( Not really a word, but you know what I mean)

Eat 3 meals a day and 2 small snacks- This will keep you fully charged, without any dips in energy and willpower.
Try starting the day with Hot water and a slice of Lemon before your normal, Cup of tea or coffee, this will just help the cleansing process of the day for you.

BREAKFAST IDEAS

  • Scrambled egg, with grilled tomatoes and dry fried mushrooms, with oregano.
  • Ruby Grapefruit with a teaspoon of Cane Honey.
  • Bran flakes, with chopped banana and skimmed milk.
  • Natural Yogurt with a handful of dried fruit, and a sprinkle of omega seed mix.
SNACKS

Now some foods for instance like nuts, avocado etc are avoided as people are aware their calorie content are high, well this is the case but their health benefits, far out way this, and your body uses their nutrients for your well being, so enjoyed in small amounts they are vital as part of a healthy D !

  • Crudites with homemade healthy hummus
  • 5 dried Apricots.
  • 5 Brazil nuts.
  • Piece of fruit – best to eat whole fruit as it will have less calories that a glass of Fruit Juice, and the fibre in the fruit helps with the digestive process.
  • 2 small squares of dark chocolate – A least 70% cocoa solids.
Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries).

This is a fascinating report on how to taste and appreciate chocolate, why not have a go. Click here for the details.

Depending whether you enjoy your largest meal of the day at lunchtime or evening, they are interchangeable.  If you do eat your main meal at night, try and enjoy it at least 3 hours before bed, to give you body chance, to digest it.  This will aid restful sleep, and avoid gaining pounds from unused calories.

Lunch and Main Meals.

Here the key is to let your imagination flow,  be adventurous, and create a variety of dishes, we all know “Variety is the spice of life“, if you get bored of the same old food, you may look to snacking, or feeding your cravings with not such good options.
The main key here should be fresh, in season and tasty and filling.  Options are endless.
Find a plate that is of average size, (25cms) and only fill it 3/4 full, this then will keep your portion sizes under control.  Fill the majority of the plate with vegetables or salad, and then the rest with either Protein (Meat, eggs, beans etc) or Carbs ( Rice, Pasta, Potatoes etc)
See you if can go meat free every other day, on two counts, it will make you look for other proteins to satisfy you, and will help your Purse strings too .
Season, with fresh herbs where possible, make lively salsas, and stir in coriander and parsley, refreshing and vibrant on the taste buds too.  When using dry herbs and spices, dry fry them in a pan first to release their heady aromas.
Make your own herb garden, and keep handy to the kitchen so you have herbs on tap !

Use vinegars and lemon juice to dress salads, and Fab Friend to salads is a reduced Balsamic vinegar, which adds a hint of sweetness.

Make homemade soups, with any vegetable that is in season, and keep a pot in the fridge, ideal as a snack for a healthy cup of soup.

Try and include sustainable fish into your plan, Langostinos and dipping sauce, can be a luxurious treat, and grilled Sardines at the Chiringuito no problema,enjoy with pleasure.  Oily fish is very important in your plan.

IDEAS
Don’t think I’ve forgotten, the taste of sweetness, sometimes that’s all we want… their are many puds you can enjoy….Homemade jellies, using fresh juice, Meringues (fat free), sorbet, ice lollies. dried fruit.
There are many excellent recipes, to suit all diet types on The BBC Good Food Site
So in a nutshell ;
  • With small changes you can see big results.
  • No D word in sight !
  • Embrace celebrations with gusto, and indulge with what you choose, without regret.
  • Eat calmly, and thoughtfully, acknowledge what you are eating and enjoy.
  • If hunger is not the problem, than eating is not the answer.
  • Drink lots of water.
  • There will be times in the month, hormonal, stressful & testing.  Breath deeply, take stock, talk it over with someone, or take 5 me time minutes, before comfort eating.  If you choose to comfort eat, enjoy it, then move on.
REMEMBER TAKE CARE OF YOUR BODY ITS THE ONLY PLACE YOU HAVE TO LIVE IN
So happy eating, enjoy your road to a new you, and don’t forget its
good to talk be it virtually 😉 or face to face.
Lynsey x
Jan24

My Bounty – Wonderful Avocados fresh from the tree.

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My Bounty – Wonderful Avocados fresh from the tree.

Everyone loves to receive a gift, an offering, I am no exception, and if it comes in the guise of food even better.  My bounty  at La Rosilla this week was huge bag of Avocados, scrumped ! no picked by a local for me.

The perfect avocado season, but like when all fruits and vegetables are at their prime, glut always springs to mind,  so I set myself up on a challenge...gosh my New Year is full of these..and decided to investigate the not so humble, but luxuriously rich Avocado.
  • An average avocado tree produces about 1200 avocados annually.
  • The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree Once picked, avocados ripen in a few days at room temperature (faster if stored with other fruits such as apples or bananas).
  • A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to turning brown quickly after exposure to air. To prevent this, lemon juice can be added to avocados after they are peeled and if you keep the stone from the avocado with the pulp in a dish this help too.
Thought this was a funny anecdote; oh how much more we know about food now !!

In the UK, the avocado became widely available in the 1960s when it was introduced by M & S  under the name ‘avocado pear’. However, many customers tried to use it as a dessert ingredient like other pears (e.g. with custard), and complained to the store that it was inedible. As a result, Marks and Spencer dropped the word ‘pear’ and labelled it simply ‘avocado’.
The healthy part :

Avocados are high in valuable fats and appear to have a beneficial effect on blood serum levels. For a typical avocado:
  • About 75% of an avocado’s calories come from fat, most of which is good fat, which can significantly lower cholesterol monounsaturated fat.
  • Avocados also have 60% more potassium than bananas.
  • They are rich in vitamins B, E & K.
So forget the calories…these little babies are good for you.

The yummy part

Obviously there many dishes we all know using avocados, Guacamole, Avocado and prawns, salsas to name a few but I have come across an unusual Avocado and Lime soup, hopefully you may enjoy .
Avocado Lime Soup
Ingredients
  • 1 Cup Onion, finely chopped
  • 2 sticks  Cup Celery, finely chopped
  • 1  Leek (white only), finely chopped
  • 1 clove of Garlic, finely chopped
  • 25g Unsalted butter
  • ¼ Cup Flour
  • 2 Pints Chicken stock
  • 3 – 4 ripe Avocados, pureed
  • Juice of 1 lime.
  • Handful of fresh coriander , chopped
  • Salt and freshly ground white pepper – to taste
  • Creme fraiche or sour cream – as needed for garnish
  • Roasted pimiento or red  pepper, julienned – as needed for garnish
Instructions
Sauté the onion, celery, leek and garlic in butter until translucent, about 5 minutes. Stir in the flour; cook over low heat, stirring constantly 3 or 4 minutes. Whisk in the stock; simmer until vegetables are very soft, about 20 minutes. Stir in the avocado; simmer for 10 minutes. Finally, stir in the lime juice, coriander, salt and pepper.
To serve chilled or hot, garnish 1-1/2 cup soup with a dollop of crème fraiche / or natural yog and a few strips of pimiento.and some nachos or baked tortillas or perhaps add chopped toms and red onions..
The fun part

You can also quite easily grow your own avocado tree, a great fun thing for kids to do, you can find instructions for this on my site  mini chefs.
The ME part

So as I’ve ventured on my new healthy eating plan,thanks to www.familyinspain.com I’ll enjoy the goodness of these lush fruit, what  with these and my other new detox recipes, my body will believe its a temple, next thing you’ll know is that I’ve started chanting 😉