We are big fans of a good night in at Honestly Healthy. Rest is so important not only for our bodies, but also for our minds. How often have you had a hectic day at work, and the only thing that keeps you going is that far off thought of a warm sitting room, a cozy rug and some proper down time?
A stressful lifestyle is highly acid forming – and stress is known to deplete the adrenal gland and subsequently the thyroid. As a result, those under constant stress will find that they are much more prone to illness. An Honestly Healthy alkaline approach to eating during times of stress is therefore paramount to making sure that you are functioning at your best.
So our top tip of the day would be to combine your cozy nights in with some of our delicious alkaline recipes. It’s a win-win situation! Your body is getting the rest it needs and it has time to switch off - all the while you are filling it with the healthiest immune boosting alkaline ingredients. Stress sorted. Health sorted.
Our cookbook ‘Honestly Healthy Eat With Your Body In Mind, The Alkaline Way’ is packed full of recipes that are perfect for a cozy night in. Not only that, but there is also a whole host of healthy alternatives to ice cream, brownies, cake and much more. In addition, if you don’t want to have to cook at all, our Fridge Fill service is just the thing for you. Delivering freshly prepared alkaline food to your door anywhere in the UK, we do all of the hard work so that you can sit back and relax.
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To get you going though, here is an alkaline recipe to enjoy of a cozy night in – it’s a really warming comfort dish. Get your favourite music playing in the kitchen, candles on in the sitting room, your favourite pyjamas on and enjoy. You deserve it and so does your body!
Red Rice and Beetroot Risotto
2 tbsp. olive oil
1 red onion, chopped
2 garlic cloves, chopped
180g (6oz/scant 1 cup) Camargue red rice
600ml (1 pint/2½ cups) hot vegetable stock, made with 1 tbsp. bouillon powder
160g (5½oz) beetroot (beet), cut into chunks
1 handful of parsley, chopped
100g (3½oz) feta
This might take a little more time than a normal risotto but my oh my, doesn’t it taste delicious? The vibrancy of the red rice along with the juice from the beetroot (beet) makes this dish look so beautiful.
Heat the olive oil in a wide-bottomed pan over a medium heat, add the onion and garlic and cook for 2–3 minutes, until softened.
Add the rice and cook, stirring constantly, for 1 minute to coat the rice in oil, then reduce the heat and stir in 2 large ladleful’s of stock. Simmer, stirring gently, over a low heat until the rice has absorbed the stock, then continue adding the stock a ladleful at a time and stirring gently until it is absorbed before adding another ladleful.
After 10 minutes of cooking, add the beetroot (beet) chunks. After 25 minutes, add most of the chopped parsley, then continue to add the stock until the rice is cooked but al dente – this will take 30–40 minutes. At the last minute, stir in most of the feta to make the risotto wonderfully creamy. Serve garnished with the remaining feta and chopped parsley.