by Sally | Nov 22, 2013 | foods, Recipes
The beautiful sprout must be the vegetable equivalent of Marmite – loved and hated in equal measure. These little round brassicas are packed with folic acid, vitamin B6 (good for low mood and ‘winter blues’) potassium, fibre and glucosinolates; plant compounds with cancer-fighting powers and can be enjoyed for the next few weeks of Sprout Season not just on Christmas Day!
Stuck for ideas of what to do with them? Here’s 5 to get you started…
1. Classic Sprout – lightly steamed and drizzled with olive or hazelnut oil and a few flaked almonds
2. Rich Red Sprout – gently fry chopped good quality bacon and red onion in coconut oil until the onions are soft and sticky. Add steamed sprouts, mix together and top with pine nuts
3. Fruity Sprout – add finely chopped raw sprouts to a salad mixture of lambs lettuce, yellow peppers, cherry tomatoes and pomegranate seeds. Dress with olive oil and balsamic vinegar.
4. Stir fry Sprout – sprouts are efectively mini cabbages and taste delicious in a stir fry. Add chopped or shredded sprouts to your wok with sliced peppers, beanshoots, carrot, mushrooms, chilli, ginger and cashew nuts
5. Hidden Sprout – sneak any leftover sprouts into a rich warming turkey stew!
And for even more tasty ideas, click here!
by Sally | Oct 29, 2013 | Blog
Do you spend your Christmas feeling exhausted, frazzled and so bloated your party clothes don’t fit? Does every New Year begin with bold declarations of healthy eating and getting in shape?
Are you determined to feel different this year?
Making small manageable changes now, a few weeks before Santa arrives allows time for new positive eating habits to form and can mean the difference between feeling like a worn out Christmas donkey and a shining Christmas star.
1. Eat 1 more vegetable serving each day. By Christmas, thats masses of extra portions of veg! Be inventive and try juicing – click here for great juice recipe ideas – , smoothies, vegetable soups, carrots for breakfast (see ‘Recipes’ page for details!)
2. Bloating stomachs and irritable bowels need attention. Bitter herbs like yarrow and centaury stimulate your stomach to produce digestive juices and break down food properly, or try a digestive enzyme formula. Constipated? Linseed tea is brilliant for soothing and hydrating a dry, sluggish bowel – see the ‘Recipes’ page
3. Wheat causes bloating, pain and low energy for many people but cutting it out can seem very daunting! Start by opting for a wheat-free breakfast each day; porridge gets you warm and glowing and can be made with oatmeal, whole oats, quinoa flakes, buckwheat flakes…
4. Give your body time to detox and rest! Being asleep by 11pm as often as possible gives your liver plenty of time to do its detoxing work and will shift those dark circles from under your eyes
5. Central heating and cold winter winds can leave you looking red and ruddy. As well as following point no.2, practise dry skin brushing every day before a bath or shower to stimulate your lymph system and give your skin that tingly-just-exercised-really-well glow . With a long handled bath brush, brush your feet, legs, tummy, back, arms and neck, always in the direction of your heart, for 2-3 mins.
And if the mere thought of Christmas is making you anxious, start supporting your nervous system now with a good quality multivitamin formula (containing at least a 50mg B-complex) and the wonderful grounding, energising herb Ashwagandha.
Smile, relax and enjoy the season!
by Sally | Oct 29, 2013 | Recipes
Linseeds (or flaxseeds) are rich in mucilage that coats, soothes and hydrates your digestive tract which in turn, supports the hydration of your entire body. Drinking 2-3 mugs of linseed tea per day inbetween meals can be very helpful for digestive problems, stiff achey joints or as part of a gentle detox plan…
In a pan, add 2 tablespoons of golden linseeds to 1.5 litres of water and bring to the boil. Switch off the heat and leave the mixture to stand for 12 hours or overnight.
Reheat and simmer for an hour with the lid on the pan.
Strain the seeds off and keep the remaining thick liquid in the fridge.
To make a tea with it, dilute a 50/50 mixture of linseed tea and fresh hot water.
This recipe is from ‘Cellular Awakening’ by Barbara Wren, Hay House 2009.
by Sally | Oct 28, 2013 | Recipes
gluten-free, dairy-free, wheat-free, egg-free
A warming soup that can be as spicy as you fancy…
1 cup red lentils
1 tablespoon olive oil
1 glove garlic, chopped
1 onion, chopped
1 large green pepper, chopped
2 teaspoons grated ginger
1 teaspoon of finely chopped red chilli
1 teaspoon garam masala
1 teaspoon ground cardomom
1 tablespoon chopped fresh coriander
2 1/2 cups vegetable stock
2 1/2 cups tinned coconut milk
handful of coriander for garnishing
allspice, for garnishing
Cover the lentils with boiling water and leave to soak for 15 mins. Heat the oil in a large pan then add garlic, onion, green pepper, ginger, chilli, spices and corainder and cook gently for 3-4 mins.
Add the drained lentils, stir well, add the stock and bring to the boil. Reduce heat, cover and simmer for 20 mins. Add the coconut milk, stir well and continue to cook for 45 mins.
Garnish with the coriander and allspice, serve and enjoy!
Recipe from”Vegetarian Cooking” by Jo Anne Calabria (Murdoch Books).
by Sally | Oct 28, 2013 | Recipes
gluten-free option, egg-free option
Makes 12 delightful muffins
1 1/2 cups wholemeal self raising flour OR gluten-free self raising flour
1 teaspoon mixed spice
1/3 cup oats OR gluten-free oats
2/3 cup unrefined brown sugar
1 cup cooked mashed pumpkin (this equates to roughly 350g of uncooked pumpkin)
3/4 cup chopped prunes
1 egg, beaten OR egg-replacer
125g butter, melted
Sift the flour and mixed spice into a mixing bowl. Add oats and sugar and mix together. Make a well in the middle of the bowl and pour in the egg, pumpkin, prunes and butter. Using a large metal spoon, stir quickly until the ingredients are mixed.
Drop spoonfuls of mixture into muffin cases, filling each case two thirds full. Bake at 200*c for 20mins or until the muffins are golden, well risen and cooked through. Leave to stand for 1 minute before putting them onto a wire cooling rack.
Enjoy!
Recipe from”Vegetarian Cooking” by Jo Anne Calabria (Murdoch Books).
