#ExperienceFresh with Panasonic

We have just had the most amazing weekend with Panasonic to find out all about their fab range of kitchen appliances and how to eat healthier.

We were treated to a demo by The Naked Nutritionist who showed us how to make healthy juices with a slow juicer and a delicious Pumpkin Soup using a microwave / combi oven and blender.

We were invited to stay at Port Lympne Reserve – watch out for our post about the park coming soon.

Panasonic are well known for their TV’s and cameras but I didn’t realise they had such a good range of kitchen appliances too.

Top Tips from The Naked Nutritionist:

1. Naturally brightly coloured fruit and vegetables are high in antioxidants. Make sure you have some in every meal.
2. Table salt is ‘not good’ – it is sodium chloride. Sea salt is ‘good’ – it is natural salt.
3. Try making your own bread – you can eliminate all additives and preservatives and make gluten free bread much cheaper than shop bought loaves. You can buy a bread maker that does all the work for you.
4. Many shop bought smoothies and juices still contain a high amount of sugar. Look for 10% or less sugar in these.
5. Try making your own juices – add cucumber, carrot and celery for bulk and beetroot to sweeten.

Panasonic have a brilliant website – The Ideas Kitchen which has loads of healthy recipes for the whole family, all using appliances such as the microwave, juicer and blender.

Us Mums are so busy juggling so many things, it was really interesting for me to learn that I can make so many healthy meals for my family using time saving appliances.

We were treated to lunch, dinner, a safari and an overnight stay and breakfast at Port Lympne by Panasonic. Pickle made lots of new friends, had great fun crafting and toasting marshmallows as well as a goodie bag with his favourite animals and a colouring set in. The teens each had a gift, and we had a mini hamper of fruit, juices, shortbread, tea and coffee too.

Pumpkin Soup with Crème Fraiche and Chili – made for us by The Naked Nutritionalist #ExperienceFresh with Panasonic

INGREDIENTS
🎃 1 tbsp Butter
🎃 2 Onions
🎃 1 Garlic Clove
🎃 2 Mild Red Chillies
🎃 1kg Pumpkin or Butternut Squash
🎃 1 tsp Ground Cumin
🎃 650ml (hot) vegetable stock
🎃 4 tbsp Crème Fraiche

Dice the onions
Crush the garlic cloves
Deseed and finely chop the chilies
Peel and deseed the pumpkin/butternut squash.

Place the butter, onions, garlic, chilies and cumin in a large Pyrex® bowl, cover with pierced cling film. Place on the base of the oven and cook on MEDIUM MICROWAVE for 5 mins or until soft.

Place the butter, onions, garlic, chilies and cumin in a large Pyrex® bowl, cover with pierced cling film. Place on the base of the oven and cook on MEDIUM MICROWAVE for 5 mins or until soft.

Cut the squash into small cubes then add to the onion mix. Add the hot stock, cover and cook on HIGH MICROWAVE for 20 mins or until the squash is soft.

Season with salt and pepper, add the crème fraiche. Allow to cool before blitzing in the blender. Return to the microwave and heat on HIGH MICROWAVE for 3 mins before serving.

Photo The ideas Kitchen

We loved our #ExperienceFresh with Panasonic weekend, and hope you liked the tips and recipe.