Health is our greatest wealth
Lucy Hyland combines her unique knowledge of health and nutrition to offer practical food advice to individuals and companies through her Food for Living business.
A qualified nutritional therapist and chef based in Cork, Lucy focuses on each client’s needs during in-depth clinical or Skype consultations before creating meal plans based on each set of requirements.
Looking for a balanced weight loss plan? Do you need to avoid gluten, lower your cholesterol or do you suffer from symptoms like chronic fatigue or indigestion? Lucy can help.
Are you a food producer or business owner in need of a food consultant? Lucy can create exclusive health messages for your brand and develop health-based recipes and menus for your outlet.
Contact Us
Contact Lucy now to improve your health through food on 086 8179964 or lucy@foodforliving.ie
1 hour Skype Nutrition Consultations: Special discount Skype Rate of €80
now available for individuals on-line.
Click Here to Pay and Book Via Paypal
or contact Lucy for more details.
Client Testimonial
“Working with Lucy was not a regimented diet plan, it was about becoming aware of how foods affect our body and being held accountable for what I eat. I would highly recommend Lucy to anyone who wishes to get healthier through better eating.”
Benjamin, Cork
"URRU was looking for a good communicator with a passion for food and a knowledge of nutrition and who could translate nutritional informational into meaningful, appealing messages for our shoppers. We found the perfect match with Lucy"
Ruth Healy, URRU Culinary Store
Pumpkin and coconut soup
Wednesday October 27th
I’m loving the recipe for local markets this week – Halloween is such a great time of year..
I think pumpkin goes great with those warming spices such as ginger, garlic, chilli or cumin… I’ve adapted this from Global Gourmet
Pumpkin and Coconut soup
1 medium (peeled and cubed) pumpkin – remember to cut into sections and peel with knife or peeler
1/2-inch piece fresh ginger, peeled
1 tablespoon chopped lemongrass
1 medium yellow onion, finely sliced
1 tin of coconut milk (keep a tiny bit back for presentation)
Pinch of salt and freshly cracked pepper
Freshly squeezed lime or lemon juice, to taste (about half a lemon/lime)
2 fresh kaffir lime leaves, or very finely shredded zest of 1 small fresh lime
In a saucepan, add a little water to the sliced onions and let them sweat for 10 mins. Combine in the pumpkin, ginger, and lemongrass. Add a cup or two of water, cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes.
Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in half of the coconut cream and process until smooth. (I just use a hand whisk!!!!)
Place back in saucepan. Add half of the remaining coconut cream. If you find it quite thick and this stage simply add some boiling water.Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.
If using the kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into thread like shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.
Wheat free, gluten free, sugar free and dairy free
Find out how a nutrition consultation can help you by contacting lucy@foodforliving.ieÂ
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