23/01/2026
🌿🍋Growing up with my Greek Cypriot Grandfather, this was how we ate🍋🌿
Beans, greens, extra virgin olive oil, lemon, Greek salads, fresh bread, dips, broths, nuts, seeds, fresh, homemade, uncomplicated, simple traditional foods, made with love and wisdom.
Visiting Ikaria was a dream come true for me.
An island often linked to longevity and simple living.
The pace, the food, the way meals are woven into everyday life.
Now, as a nutrition and wellbeing practitioner, having studied The Blue Zones of the world, Ikaria being one of them, where people live the longest and healthiest lives, this way of eating and living is a deep passion of mine.
It’s about remembering simple, uncomplicated foods, real ingredients that nourish and support us deeply.
My bean broth is part of that story, just like the foods I grew up with and now share with my children, my clients and you.
Food with roots, food with soul🤍
If this resonates, try cooking this way this week.
Make a pot and enjoy simple, delicious foods that support your overall wellbeing.
Recipe and Method🧄🍋
🫘 I use the tin of ten beans from Waitrose, black eyed beans and a tin a green lentils, adding plenty of fibre and diversity, drained and rinsed.
🧅 Red onion & fresh fennel chopped
🥬 Kale
🌿 Dill, thyme, mixed ground pepper and garlic granules or fresh garlic
🥕Vegetable stock
🫒 Extra virgin olive oil (cook with and drizzle over your broth at the end)
🍋 Plenty of lemon in your bowl as you serve
🧀 Feta to finish
Fry the fennel for five minutes in extra virgin olive oil, Add the onion, garlic, thyme, dill and ground pepper cook for 5 mins, Add the kale, add the rinsed beans and stock and simmer for five mins. Serve and drizzle extra virgin olive oil over the broth, good squeeze lemon juice and pepper, top with feta and serve with crusty bread, I love traditional sourdough.
Enjoy 🌿🍋🌿🍋🕊
