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Natural Food Shop, 1968 Whispering Pines Circle, Dallas, TX (2026)

04/01/2022

Ingredients
4 spring onions
½ a bunch of fresh coriander , (15g)
2 x 300 g whole sea bass , scaled, gutted, trimmed, from sustainable sources
2 tablespoons Thai red curry paste
1 lime

Method
Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
Place a large non-stick frying pan on a medium-high heat.
With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
Drain and shake off the spring onions and coriander and pile on to your plates.
Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.

02/27/2022

Ingredients
1 sweet potato , (250g)
250 g white fish or salmon from sustainable sources , skin off and pin-boned
500 ml milk
100 g frozen peas
2 large free-range eggs
1 lemon , optional
100 g oats or Ryvita crackers
olive oil

Method
Preheat the oven to 190°C/375°F/gas 5.
Peel and dice the sweet potato and slice the fish into 2cm chunks. Place the sweet potato and fish into a medium pan, add the milk to just cover the fish and bring to the boil over a high heat.
Once boiling, reduce to a simmer and cook for 5 to 8 minutes, or until the potatoes are tender, adding the peas for the last couple of minutes. Drain and mash together, reserving a splash of the poaching milk.
Remove the amount needed for your baby, adding some of the reserved milk to loosen to the desired consistency.
For adults and toddlers, crack 1 egg into the remaining mash, and finely grate in the lemon zest. Season lightly with sea salt and black pepper, and stir well to combine, then leave in the fridge to cool completely.
Meanwhile, whisk the remaining egg and a pinch of sea salt in a shallow bowl. Place the oats or Ryvita crackers into a blender and whiz until fine, then tip into another shallow bowl.
Scoop out 1 tablespoon of the fishcake mixture and shape into a small patty. Dip the patty into the egg, letting any excess egg drip off, then cover in the breadcrumbs.
Place onto a lined baking tray, and repeat with the remaining ingredients – you should end up with around 12 patties.
Drizzle with a little oil then bake in the oven for 15 to 20 minutes, or until golden, turning halfway, then leave to cool slightly. Delicious served with seasonal greens, or a fresh green salad.

02/27/2022

Ingredients
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 medium leeks
1 stick of celery
2 carrots
1 tablespoon olive oil
500 g quality diced stewing beef
1 heaped tablespoon plain flour
2 tablespoons tomato purée
2 tablespoons grated horseradish , or a good grating of fresh horseradish
1 litre organic beef or vegetable stock
1 fresh bay leaf
75 g red lentils

Method
Preheat the oven to 170ºC/325ºF/gas 3.
Pick and finely chop the thyme and rosemary leaves. Trim, wash and roughly chop the leeks, trim and finely chop the celery, then peel and finely chop the carrots.
Place a large stew pot on a medium-high heat with the oil and the herbs. Fry for a couple of minutes, then add the chopped veg and cook for a further 8 to 10 minutes, or until softened a little, stirring regularly.
Add the meat and continue to fry until browned all over and the juices have bubbled away. Stir the flour into the pan, then add the tomato purée, horseradish, stock and bay.
Bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 2 hours.
At this stage, remove the greaseproof and skim away any fat from the surface, then top up with 200ml of water. Sprinkle in the lentils, then replace the greaseproof, cover and pop back in the oven for a further 30 minutes, or until the lentils are cooked through.
When the time’s up, remove the bay leaf and give the stew a good stir to make sure that nothing has stuck to the bottom of the pan. If the stew is a bit thick, add a little boiling water to thin it down. If it’s a bit thin, sit the pot on the hob and simmer gently until the liquid reduces to your desired consistency.
Taste the stew and season with freshly ground black pepper, if necessary. Delicious served with mashed or baked potato and some lemony dressed greens.

02/08/2022

Ingredients
½ a red onion
1 tablespoon balsamic vinegar
1 fresh red chilli
2 spring onions
1 x 400 g tin black beans
100 g fresh breadcrumbs
1 lemon
extra virgin olive oil
2 tablespoons natural yoghurt
80 g baby kale
30 g rocket
olive oil
1 ripe beef tomato
75 g mozzarella cheese
2 wholemeal buns

Method
Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
Slice the tomato and mozzarella into rounds and open the buns.
When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
Lift the onions out of the balsamic with a fork.
Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

02/08/2022

Ingredients
1 ripe sweet pear
50 g mixed spinach, rocket & watercress
150 g higher-welfare minced pork
1 soft burger bun
30 g blue cheese

Method
Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.

01/20/2022

Ingredients
2 small cloves of garlic
1 lemon
4 ripe peaches
extra virgin olive oil
1 teaspoon dried oregano, ideally the flowering kind
2 x 225 g blocks of halloumi
300 g sourdough bread
½ a bunch of fresh flat-leaf parsley (15g)
2 tablespoons shelled unsalted pistachios
1 tablespoon runny honey

Method
Start with the marinade. Peel the garlic, and finely grate into a large bowl with the zest of 1 lemon. Cut the peaches into quarters, removing the stones, and finely grate just one quarter into the mix. Add all the remaining peach quarters, squeeze in most of the lemon juice (save a little for later), add 4 tablespoons of oil and the oregano. Season with black pepper, and lightly toss together.
Score both sides of each block of halloumi in a criss-cross fashion, going about ½cm deep, then cut each into 6 chunks and add to the peaches.
Cut the bread into chunks about the same size as the halloumi, add to the bowl and toss it all together.
Take a bit of pride in skewering everything up onto 4 long skewers, then cook on the barbecue, or in a griddle pan, until golden and beautifully charred. Move to a serving platter.
Tear off the top leafy half of the parsley and dress with the remaining lemon juice, a little oil and a pinch of salt, then scatter over the skewers. Crush the pistachios in a pestle and mortar and sprinkle over the top, then drizzle with the honey to finish.

Natural Food Shop

04/01/2022

02/27/2022

02/27/2022

02/08/2022

02/08/2022

01/20/2022

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