Sweet potato and chickpea buddha bowl

Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 2-3 A filling Buddha Bowl (definition of a Buddha Bowl is a filled bowl with rounded top!) with roasted sweet potatoes, crispy chickpeas, soy beans, peas, bulgar wheat and a delicious tahini-maple sauce! A healthy, satisfying plant-based meal. Ingredients VEGETABLES 2 Tbsp olive, melted coconut, or grape seed oil 2 large sweet potatoes, halved 1 tsp of garlic powder 1/4 tsp each salt + pepper Green veg to serve CHICKPEAS Can of chickpeas, drained, rinsed + patted dry 1 tsp smoked paprika 1 tsp turmeric 1/4 tsp each salt + pepper BULGAR WHEAT ½ cup bulgar wheat, cooked according to packet TAHINI SAUCE 3 tbsp tahini 1 Tbsp maple

Picking the best facial for your desired skin results!

We currently offer 5 different types of facial and picking the right one for you can be confusing, so we've pulled together this guide to help you decide which is best for you. But we'd always recommend trying a few different types to work out which feels best for you skin and is most active and gives you the best results. De-stress & rejuvenate (60mins £58) This facial has been designed to relax the body and mind. We gentle products to relax the skin and oils made bespoke for The Bothy and to aid relaxation. It's an hour of pure bliss and will rejuvenate the skin & mind. But the benefits of oil & massage on the facial area will ensure that you leave The Bothy with a healthy glow & clear min

Jerusalem Artichoke & Chard Tart recipe

Recipe adapted from one given to me by The Organic Pantry in Tadcaster. Each week we receive a family sized box of fruit & veg from The Organic Pantry, the quality of the produce is brilliant and we all love experimenting with vegetables that we would never normally have. Ingredients: 500g Jerusalem Artichokes, peeled Olive oil Fresh thyme (although I left this out!) Salt and freshly ground pepper 300g of Swiss chard 1 Leek, 7 mushrooms & asparagus spears 1 clove of garlic, finely chopped Knob of butter 450g puff pastry (I used puff pastry so I didn't have to pre-bake the pastry) 4 egg yolks 1 whole egg 300ml double cream Method: Preheat oven to 180C or Gas Mark 4 Peel the Jerusalem Artichok

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