I’m by no means a hippy or strict with my diet, but I have an invested interest in my health and wellbeing, and I like trying new things.
I’ve read a lot about how good for you fresh sprouts are and how easy they are to grow from home. It takes up to a week to see results, though it will only take up a couple of minutes of your time each day.
I grew my alfalfa sprouts in the bottom third of a lemonade bottle (a wide necked jar is prefered) with a muslin or mesh cloth over the top and an elastic band holding it in place. Rinse once a day and consume when grown to full size (see information online or buy a sprouting book).
I had some of my sprouts on top of a corn cake spread with lactose free cream cheese but you can use dairy free spread instead.
I bought a juicer a couple of weeks ago and I am already hooked. I was amazed to see how much juice came from a carrot, and how nice fruit and vegetable mixes are. Needless to say my trips to the supermarket have been transformed into a hunt for what I can cram into my juicer.
This particular recipe was born out of needing to use up ingredients that had seen better days.
All you need is…
1/2 a cucumber
1/2 a small pineapple or 1/3 of a bigger one
A couple of coin sized pieces of fresh ginger root
Stick it all in the juicer and voila! Think spinach would be a goid addition to this one.
Ps…excuse the crap photo. There wasn’t great natural light at the time so I had to put the juicer under the light beneath the kitchen cupboards. Hence the plug socket backdrop.
Me again! I haven’t felt motivated enough lately to cook. I’ve been busy and lazy, and just plain useless. But sunday afternoon is the time to make some healthy food to take to work and quinoa is always my go to staple.
I like Tabouli because it is so light and fresh. You don’t feel like someone has poured concrete into your stomach when you eat a dish like this. It is healthy, filling and delicious.
1/2 cup Quinoa
1 cup Water or Stock
Half a Cucumber
8 to 10 Cherry Tomatoes
2 tbsp finely chopped Mint
2 tbsp chopped Parsley
2 tbsp Lemon Juice
1 tbsp Olive Oil
Cook the quinoa in the water or stock until tender. I used water with 2 bruised garlic cloves and some salt and pepper, discarding the garlic once cooked. Leave this to cool.
Chop the tomatoes in half and the cucumber into chunks. Mix into the cooled quinoa with everything else and serve.
(oh and I sprinkled mine with flaked almonds)
I bought an electric waffle maker a while back. I used it once, got frustrated when the waffle got stuck the the heated plates and relegated the machine to the cupboard under the stairs.
Not to be defeated by a stupid machine, I dug it out again recently with a craving for a waffle sandwich. And what a waffle sandwich I made! Plus my waffle maker shapes the waffles into a group of hearts so it’s pretty topical too at the moment with valentines day on the horizon.
120g Gluten Free Flour
60g Soy Flour
1tsp Gluten Free Baking Powder
1tsp Vanilla Extract
250ml Almond Milk
2tbsp Sunflower Oil
Leave the bananas and peanut butter to one side to fill you sandwiches later. Mix together the dry ingredients in a large bowl. Make a well and add in all the wet ingredients and whisk.
Cook as instructed by your waffle maker until you have used up all the batter. Cut waffles into halves or quarters (or pretty heart shapes); basically the size you want your sandwiches to be.
Spread peanut butter on one side of each piece and add sliced or mashed banana. Sandwich up and enjoy!
The heart shaped sandwiches would make a great valentines breakfast, or drizzle with maple syrup for a valentines dessert.
Today is a beautiful day. The sun is out and I am feeling positive for the first time in weeks. Lately my mood has been low and my energy levels even lower. My stomach has tolerated very little and everyday has been a struggle. But today is a new day.
I have researching health and wellbeing through diet a lot lately. It still frustrates me how little medical professionals will talk about food. Why when it is what we eat everyday? It’s what fuels us and feeds every cell in our body so why won’t our doctors and nutritionist explore our diets beyond the eat well plate. Maybe I have just had a number of bad experiences with the NHS and I have become old and bitter (at 24!). Whatever the case, I have been doing a lot of reading lately and I am feeling inspired.
Books worth reading are anything by Kris Carr (an amazingly inspirational lady), Indian Superfood by Gurpareet Bains, Joshi’s Holistic Detox, and Wonderfoods by Natalie Savona.
My new found inspiration led me to work on a recipe I have had on my mind for quite a while. There are so many versions of pesto, most dripping with oil, but my interest is in a healthier version full of greens; something you can eat by the spoonful with out feeling an ounce of guilt. So here it is – my Eat Your Greens Pesto Sauce. Enjoy it mixed with gluten free pasta (as pictured), smothered onto baked fish or grilled chicken, or all over your tofu or baby potatoes if you are of the vegan persuation.
I really hope you try this. It worked out even better than I had imagined.
100g Frozen Spinach
100g Frozen Edamame Beans
50g Cashew Nuts
Handful of Fresh Parsley
2 tbsp Lemon Juice
1 tbsp Apple Cider Vinegar
1 Garlic Clove
Pinch of Salt
Put your nuts in a small glass and add enough water to cover them by a 1cm or so. Put your frozen spinach and frozen beans in a bowl to thaw slightly while your nuts soak. Leave both for about 20 minutes if you can. Slightly thawing your frozen ingredients will make them easier to blend.
When your 20 minutes is up, blend your nuts with their soaking water, lemon juice and vinegar until smoothe. Throw in everything else and blend until it reaches your desired texture.
You may wish to mince your garlic first so that no one gets a bit chunk. This recipe can serve 4-6 people depending on appetite.