Brilliant Bootcamp & Grow your own Drugs….!!

I am so impressed with everyone who turned up for Bootcamp last night in the pouring rain/sleet/hail…….very, very well done!  I hope you enjoyed the interval session and are feeling the benefits today…..

As we discussed, when you get really cold, it is important to warm yourself up properly and put some good food inside.  The recipe below is taken from the brilliant new programme on BBC2 – Grow your own drugs – give it a go and let us know what you think!

To be part of the Early Morning Easter Bootcamp (only 3 places left) give me a call on 07720 845849 – its runs for 45mins @ 6.30am by the Cafe on the Downs in Bristol on Tues 31st March, 2nd 4th (Sat @ 8.30am and bring your friends and family for a fiver!), 6th, 8th and 10th – a great way to kick start your spring fitness!

Goji berry and chicken soup for colds and flu

** Recipe taken from the BBC2 website (c) – presentor James Wong **

2 tbsp dried echinacea root
200 ml water, freshly boiled
5 tbsp goji berries, fresh or dried
2 litres chicken stock (homemade or from stock cubes)
3 chicken thighs or drumsticks (preferably organic)
2 large onions, peeled and sliced
12 shiitake mushrooms, thinly sliced
10 cm root ginger, peeled and shredded
2 fresh medium-sized chillies, finely sliced
8 garlic cloves,chopped
extra sliced ginger and chillis, to serve

  1. 1. Combine the dried echinacea root with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate. Set the echinacea and goji berries aside and leave to stand.
  2. 2. Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 – 2 hours, or until the chicken is tender and falls apart. Take off the heat.
  3. 3. Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the echinacea infusion and add this to the soup, reheating if necessary.
  4. 4. Serve by ladling into bowls and garnishing with sliced ginger and chilli for an extra kick.

USE: Makes enough for 4. Can be eaten with noodles, if wished.