Im so glad I experimented with this coleslaw and made it a local one, coleslaw is so great for almost any meal.

Ingredients

• 1 cabbage thinly sliced 
• two medium carrots grated 
• 1 sliced red onion
• raw fennel sliced (optional)
  
•  oil
• apple cider vinegar 
• honey
• 2 cloves of crushed garlic 
• chopped rosemary
• water
• salt 

Instructions

1. combine all the sliced veggies together in a big bowl.
   
2. prep your dressing in a smaller bowl adding the oil, garlic, honey,  rosemary, water, salt, vinegar, all together and mixing well. 
   
3. add dressing to slaw and mix in well, adding fennel leaves on top for garnish.
   

​
note: for the dressing add amounts depending on amount of veg and taste as you go.

Simple, healthy, light summer dish, that using minimal ingredients, the only thing thats extra is too make the courgette noodles you need a spiralizer, I got mine for 11 pounds, not too bad and can really make dishes interesting.

Ingredients

Noodles

• 1 medium courgette spiralized 
• oil/butter for frying
• broccoli (optional)
• tomatoes (optional)

Pesto

• hand full of parsley 
• oil (olive or jsy hemp)
• clove of garlic
• spinach/basil 
• pinch of jersey sea salt 

Instructions 

1. spiralize your courgette(s).
   
2. prep your pesto, add all ingredients to food processor, and blend till smooth.
   
3. pop your broccoli in your frying pan on a medium heat with a little oil, till a little cooked through about 4 mins, then add your noodles, stir regularly for about 5 mins, then stir in your pesto, for about another 2 mins, then once the noodles are how you like them (can be el dente or soft), serve with baby gem tomatoes.
   

​
note: there are lots of different ways to make a good pesto, this was one I threw together.
​

Ingredients

• vegetables for roasting (potatoes, carrots, beets, peppers, etc)
• salt 
• oil or butter
• salad base (lettuce, spinach, chard etc)
• tomatoes (chopped) 
• cucumbers (chopped) 
• tender stem broccoli (raw or cooked) I like them raw. (optional)
• chutney or salad dressing (chilli kitchen have great choices) 
• marigold flower petals garish (optional)

Herbs (I used)

• parsley 
• rosemary

​these I used for the potatoes and garnish.

Instructions

1. Pre heat oven to 180, and prep your chosen veg, spread out on a baking tray, and drizzle with oil (hemp) or butter (olive oil is my trade product), with pinch of salt and herbs (optional) (garlic/rosemary/parsley etc). Baking time varies from veg to veg but most will take about 20 mins.
2. Get your salad base washed and chopped, ready on the plate with the tomatoes, cucumber, broccoli. (or any other add ins of choice, e.i jersey coleslaw, sauerkraut, radishes, fennel, grated carrot)
3. Once roasties are done put it all together with a spoonful of chutney or coleslaw and garnish with herbs.

With more recipes to come I feel this is a great place to start the food journey! 

So, you may be wondering, where can I go out for a meal, and stay on a local food diet?

Well fear not, theres a range of food outlets that are making a local dish for the week of the challenge and many, have local food on the menu any way! 





​Nude Food
​
Deliciously healthy NudeFood introducing a all local salad and smoothie! and going to aply discount for the local foodies, for the week of the challenge. lots of the veg they use is jersey grown too!
there are two town locations.

Nude 'town' - 5 new street, St Helier, JE2 3RA

Nude 'body' - Pirouet house, union street, St Helier, JE2 3RF

website - www.nudefood.je/
Instagram - @nudefoodcafe
Facebook - www.facebook.com/nuudefood/

La Bastille Bar & Basserie

With lots of historic charm and an abundance of local produce, Bastilles contribution to the local week, is one to look out for!

Location - Queen St, St Helier, JE2 4WD

website - www.labastille.bar/
Instagram - @labastillejersey
Facebook - www.facebook.com/LaBastilleJersey/

Health and wellbeing 
​

• The longer it takes for food to get from farm to table the less amount of nutrients.
• Nutrient dense foods are key to maintaining health and wellbeing.
• Organic food has more nutrients. 

I was delighted to have the support of Genuine Jersey for my upcoming Eat Local Food Challenge which is running for a week on 13th – 19th August. Eating and drinking only local produce for one week isn’t as hard as you may think thanks to an abundance of skilled local producers. I’ve explored how Genuine Jersey produce could make this challenge a breeze for you all, and how it may change your mind towards buying more local.


So you may be thinking, how can I see if it's local? Easy, look for the Genuine Jersey mark, or get your glasses out and read the packet! We already have a well-run local product association called Genuine Jersey, that consists of members that produce, sell, make, bake all local produce, so finding out what’s local for the week challenge ahead, isn't going to be a problem. Many parish farm shops, and supermarkets like Co-op, have a wide range of local produce, and most have the genuine Jersey stamp, so are easily identifiable.

One of the local ingredients you perhaps wouldn't think you can get here is sea salt. Salt being of course a key component to most recipes, and a great asset to our health, even more so now its local! The sea that surrounds us is extremely fertile with so much life and nutrients, but most people only go so far as a dip in St. Brelade when the suns out or eating some fish from the harbour. There’s so much more nutrition and exciting goodness we can work with from our seas, which is just what Jersey Sea Salt have done, utilising our local resources of health and sustainability for all of us.
​  

When I did the Local food challenge back in march, I found some of the farm shops to be favourite places to shop, I was asking them what was from here and what wasn't, and what made that process easier was knowing if it has the Red stamp, I knew it was genuine, It almost turns into a treasure hunt trying to find, what you can eat and how it can be all put together to make something delicious, it's exciting when you see a whole range of chutneys and sauces you know is all locally made. 


Another one of my favourite Genuine Jersey members is The Chilli Kitchen, founded by Lesley Garton, using Local seasonal ingredients to make everything from mild wild blackberry, apple jams to hot hot spicy sauces, there's a huge range to complement all meals. I love the lemon and chilli pickle which is a happy medium for me, although I know many who would love to try the very hot relishes.

Theres over 100 genuine jersey members, and the great majority of them are producing, making, growing, rearing, and catching Jersey food, all for the benefit of the Island and the humans on it.

I love how theres already a caring community on island that are working hard to lower Co2 emissions and each person is on there own mission,  working for a sustainable living.

Heres a short list of my go-to shops for Genuine jersey produce:

• Classic Herd farm shop- St. peter 
• Midland stores - St.saviour 
• The fresh fish company - Victoria pier (St. Helier)
• Co-op 
• Cookes rose farm - St. Lawrence
• Holme Grown - Grouville 
• Field Farm - St. Lawrence 

I'm sure I've missed a few so please comment if theres anymore shops you can think of, that are great for genuine Jersey products.