Archives for posts with tag: recipe

Some of you may think this is taking things a bit too far – I know my boyfriend does – but there are only so many healthy living blogs you can read without thinking you should at least try a green smoothie. So, about a week ago I made a pineapple and kale smoothie.

I wouldn’t recommend it. I had to treat myself to a very strong coffee to get over the experience!

You’d have thought that would be enough to put me off trying any more green smoothie recipes, but I don’t give up that easily. On Sunday morning, I made a banana, mango and spinach smoothie. My boyfriend begged me not to waste any more food on this crazy experiment but I did it anyway and luckily it was OK. Actually, it was surprisingly nice, so I thought I’d share the recipe in case anyone else fancies giving this green smoothie thing a try.

How to make it:

Take 1 banana, 1 mango and around 2 handfuls of spinach. Whizz them up with some filtered water (depending on how thick you like your smoothies). And there you go.

I didn’t bother taking a photo because it didn’t look all that appetising, but believe me, it tasted good. I’m going to browse some green smoothie sites to see if I can find some more recipes. Let me know if you have any good green smoothie recipes worth sharing.

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Do you ever have those days (or weeks) when the most you can be bothered to cook is pasta?!  Maybe it’s just me but sometimes even chopping up a salad or making scrambled egg seems like a mission and when I want a quick meal that I know my 1 year old will eat too, pasta seems like an easy option. The problem is, pasta doesn’t really agree with me and the more I read about gluten – and wheat in particular – I don’t think it does anyone good to eat it on a regular basis. If you want to read up about gluten and wheat and the problems it can cause, this Changing Habits blog is a really good place to start.

So I decided to look around for a gluten-free gnocchi recipe and found this one. I tried it tonight and I’m so pleased with it, I just have to share it. If you’re looking for a quick, easy, gluten-free meal, this is brilliant. It took a bit of time to roll each individual gnocchi but once they’re done, you can bung them in the freezer and cook them from frozen in just 5 minutes.

As it says in the recipe, you can serve the gnocchi with your normal pasta sauce or do something a bit more adventurous if you want to.

Let me know how you get on and please share any good sauce recipes you have.

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This has to be one of my favourite recipes yet. It uses ground almonds instead of flour so it’s gluten-free, really moist, and tastes amazing.

You might have noticed by now that I’m a bit of a lazy baker so, as always with my recipes, this has relatively few ingredients and takes hardly any time to make. It doesn’t contain much sugar so you could use normal sugar and not feel too bad about it. I used coconut sugar, which tastes just as sweet and is rich in nutrients.

Ingredients:

200g ground almonds
125g gluten-free flour (make sure it doesn’t contain soya)
½ teaspoon baking powder
1 tsp ground cinnamon
1-2 tbsp organic brown sugar or coconut sugar (depending on taste)
40g butter
½ tsp vanilla extract
50-100g organic raisins (depending on taste)
3-6 tbsp milk

How to make it:

Preheat the oven to 180°C/350°F/Gas Mark 4.

Add together the almonds, flour, baking powder, cinnamon and sugar. Rub in the butter until the mixture looks like bread crumbs. Stir in the sultanas and vanilla extra. Add the milk and use a knife to cut it into the mixture until you have a sticky dough. Do not add all of the milk straight away just in case you don’t need it: this mixture is wetter than normal scone mixture and sticks together very easily.

Place it on a greased baking tray and bake for 15-20 minutes until golden brown on top. Leave it to cool on the tray and then move onto a wire rack once it has firmed up a bit.

Pour yourself a lovely cup of tea, coffee, lemon water, herbal tea…cut a slice of scone and then sit back and relax.

Happy Easter, everyone.

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This one’s for my little sister, Ruth. For weeks we’ve been trying to come up with a sugar-free, syrup-free flapjack recipe that actually holds together and doesn’t just crumble the minute you pick it up.

We’ve tried out a few recipes using honey and whilst some of them have been very successful – like this delicious version by my friend, Sarah – I’ve wanted to go that little bit further and find a recipe that’s honey-free as well. Honey can be really good for you in so many ways, but it’s still a form of sugar and once I get a taste of it I want more and more and more….

So, I’ve come up with a very simple flapjack recipe that is lovely as a snack or as a quick breakfast when you’re pushed for time and, like many of my recipes, it makes a perfect snack for baby Freya too.

You may remember the cheesy flapjack recipe I posted a week or so ago. This recipe is a sweet version of that.

Ingredients:

100g (4 oz) oats

2 large cooking apple, grated

1 egg, lightly beaten

2 tbsp melted butter or coconut oil

About 10 prunes, chopped (the softer the prunes, the better)

How to make it:

Preheat the oven to 200°C/400°F/Gas Mark 6.

Combine all ingredients in a bowl until well mixed. Press into a greased tin so the mixture is about 1″ thick. Bake for around 20 mins until golden on top, remove from oven. Cool slightly before cutting into pieces (makes 14-16 fingers).

You could also experiment by adding other dried fruit and nuts of your choice. It doesn’t matter how much you add as long as you make sure the mixture is moist and sticky when it goes into the oven. I’d suggest adding more apple if you’re using loads of nuts because you don’t want the flapjack becoming too dry once baked.

Let me know how you get on.

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Good morning, everyone. I have so many food- and exercise-related things I want to share with you, but I’ve set myself a goal of finishing the synopsis for my children’s novel this week so I’m trying not to get too distracted by other writing, i.e. this blog!

For now, here’s a very quick, very easy sugar-free biscuit recipe.

Ingredients:

175g wholemeal spelt flour or gluten-free flour (make sure it doesn’t have soya in it)

1/2 tsp baking powder

2 tsp mixed spice

100g honey

100g coconut oil or sunflower oil

3 handfuls of chopped walnuts

3 handfuls of cocoa nibs

How to make them:

Preheat the oven to 190°C/375°F/Gas Mark 5.

If you’re using coconut oil, melt it in a pan and then leave it to cool slightly. Sift the flour, baking powder and mixed spice into a bowl. Add the nuts and cocoa nibs. Pour in the sunflower oil or coconut oil and add the honey. Mix it all together with a wooden spoon until well mixed.

Place balls of the mixture onto a greased baking tray and flatten slightly. Bake for 8-12 minutes.

Easy!

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Last night I cooked this delicious chicken and sweet potato curry:

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I enjoyed it so much I had to share it with you, and the best thing about it is it’s made with coconut oil (instead of olive oil) and coconut milk. I just can’t get enough of coconut these days. For one thing, it makes everything taste lovely – it’s especially nice for adding flavour to meals and desserts when I’m trying to avoid sugar – but it’s also really really really good for me. Hurrah! It’s always nice when something you love turns out to be good for you.

So here we go with some of the health benefits. Coconut:

  • is antibacterial, antiviral, antifungal and anti-parasitic;
  • is packed with fibre, vitamins, minerals and amino acid;
  • is good for bone health;
  • is good for the skin: it helps healing and keeps you looking young;
  • boosts the immune system;
  • helps prevent obesity;
  • improves heart health;
  • has a low glycaemic index;
  • is great for digestion;
  • boosts energy and improves athletic performance.

And that’s just the beginning. For a more exhaustive list of health benefits and for more information on the list above, have a look at one of these sites:

www.care2.com

www.coconutsecret.com

www.coconutresearchcenter.org

Personally, I’m taking all of this to mean we should eat coconut as often as possible so here are a few ideas of how to get your daily dose:

Unsweetened desiccated coconut: bake with it, add it to porridge or muesli, mix it with nuts and seeds, or try it in hot milk with honey (one of my mum’s favourite snacks);

Dried coconut: excellent for snacking;
Coconut milk: Great for making curries and ice-cream, and if you’re a coffee lover, you might want to try this coconut latte. It’s still on my list of things to try very soon;

Coconut sugar: This is better for you than normal, refined sugar because it is rich in nutrients and has a lower glycaemic index. I’m hoping to use it for the first time to make my Dad’s birthday cake this weekend (hopefully…maybe) so watch this space;

Coconut flour: I haven’t tried baking with this yet, but I’m definitely up for trying it.

And now for the best one of all, Coconut oil!

You may have noticed I use it in quite a few of my baking recipes instead of oil or melted butter. I also use it when cooking soups, baby food, curries and all sorts of other dishes because it is wonderfully aromatic and adds real flavour.

According to several sources, Coconut oil is the healthiest oil in the world, helping with a whole range of health issues including lowering the risk of heart disease and diabetes, aiding in skin repair, preventing osteoporosis, helping sufferers of chronic fatigue, improving metabolism, and possibly even helping treat Alzheimer’s. Again, for a more in-depth look at Coconut oil I’ll let more qualified people do the writing for me. Check out this site www.naturalnews.com.

A few other things that might interest you:

I’ve just read this article about oil pulling using coconut oil. I’m not so sure I’m ready for oil pulling yet, but it makes a very interesting read.

Coconut oil can be used to moisturise the skin and condition the hair. Again, not something I’ve tried yet but definitely worth looking in to.

So, to conclude, coconut rocks! Pina colada anyone? 😉

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Added 27/02/13: to find out more about how coconut oil may be used to treat Alzheimer’s, see here.

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Here’s a delicious recipe to brighten your weekend, courtesy of my friend Jemma Parker. Be warned, it’s a bit too nice!

Ingredients:

100g (4 oz) oats
100g (4 oz) cheese, grated
1 carrot, grated
1 apple, grated
1 egg, lightly beaten
1 tbsp melted butter or coconut oil
Pinch of black pepper

How to make it:

Preheat the oven to 200°C/400°F/Gas Mark 6.

Combine all ingredients in a bowl until well mixed. Press into a greased tin so the mixture is about 1″ thick. Bake for around 20 mins until golden on top, remove from oven. Cool slightly before cutting into pieces (makes 14-16 fingers).

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This is the easiest recipe ever. It took me 5 minutes to make and then 30 minutes in the oven. There are other more exciting versions of this recipe all over the internet so if you fancy being a bit adventurous, have a look around, but this is a good one to make when you have nothing but the basics in the house.

Ingredients:

350g (12 oz) organic wholemeal spelt flour

1 tsp bicarbonate of soda

½ tsp salt

½ pint milk (either fresh or slightly gone off)

Juice of ½ a lemon

How to make it:

Preheat the oven to 200°C/400°F/Gas Mark 6.

If you’re using gone off milk, you don’t need the lemon. If you’re using fresh milk, add the lemon juice to make it curdle. Sift the flour and bicarbonate of soda into a bowl, add the salt and mix it all together. Make a well in the middle and add the milk. Quickly mix it all together and knead it briefly. Place it on a greased and floured baking tray and cook for 30 minutes.

To test whether or not it’s cooked, turn the loaf upside down and tap it on the bottom. If it makes a hollow sound, it’s done. Cool it on a wire rack.

Why I love it:

I love making my own soda bread because it’s quick and easy, because I know exactly what’s in it and because, unlike normal bread, it isn’t made with yeast.

So what’s the problem with yeast?

We all have a certain amount of yeast in our digestive systems but when we eat too much processed food, refined sugar and bread this yeast (Candida albicans) can get out of control and cause us all sorts of health problems such as digestive problems, bloating, aching joints, fatigue, headaches and thrush to name just a few. Taking a course of antibiotics can also cause an overgrowth of Candida albicans.

Doctors will often deny any link between yeast overgrowth and health problems but interestingly, patients with certain chronic ailments such as chronic fatigue syndrome are often successfully treated by cutting yeast out of their diet. It’s worth doing your own research into this but I certainly find I feel better if I cut yeast and sugar out of my diet: I feel less lethargic and sluggish and my digestive system feels a lot healthier.

If you want to find out more, here are some interesting articles to start you off:

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These chewy fruit biscuits are brilliant when you want a little something sweet, but not too naughty. They make excellent finger food for babies too.

A couple of months ago I left my daughter Freya in the sports centre crèche whilst I went into the gym. When I went to collect her, I was told she had been given a biscuit. I tried not to react too strongly, but I think they could tell I was a little put out. They quickly assured me the biscuits were gluten-free and dairy-free and were perfectly fine to give to any 6 month old baby. They didn’t mention whether or not the biscuits were sugar-free or even salt-free, so I asked to see the packet.

I can’t remember the exact make of biscuit, but the list of ingredients looked something like this:

Maize Starch, Sugar, Soya Flour, Water, Palm Oil, Sugar Syrup, Salt, Flavourings, Raising Agent: Sodium Hydrogen Carbonate. 

Hmm. There are so many things that bother me about this list of ingredients and I’ll talk about them in future posts, but for now let’s just say I wouldn’t be happy putting these ingredients into my own body, let alone feeding them to a baby.

Freya was booked into the crèche again the very next day so I quickly raced home to come up with an alternative biscuit-type snack to send with her the next day.

I found this recipe. Freya loves them and I quite like them too! No processed food, flour or sugar: just good clean banana and oats. I shared the recipe with a friend who added a couple of chopped prunes to the mix, which made them even tastier. Since then, I’ve tried replacing the banana with mango. The biscuits come out a little bit soggier, but they still hold together and I absolutely love them. Oh, and so does Freya, of course…when I remember to leave any for her!

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It was my Mum’s birthday last week and she came to stay yesterday so I took the opportunity to try out a new birthday cake recipe. It’s a sugar-free carrot cake with mascarpone icing and it’s amazing.

I wasn’t sure how it would turn out or whether Mum would be happy with a sugar-free cake but I have to say it was a hit. Phew!

The cake is sweetened using dates rather than refined sugar. This means that whilst you should still eat it in moderation if you’re trying to watch your weight, it is a lot healthier and richer in nutrients than normal cake. Dates are packed with vitamins and minerals and are high in fibre so help with digestion. For more information on the health benefits of dates, have a look here.

Ingredients:

For the cake:

200g (7 oz) organic wholemeal spelt flour

3 tsp baking powder

110g (4 oz) finely chopped dates

75g (3 oz) unsweetened, desiccated coconut

50g (2 oz) finely chopped walnuts

1 tsp cinnamon

1 tsp nutmeg

1 tsp mixed spice

110g (4 oz) melted coconut oil or sunflower oil

140g (5 oz) sultanas

2–3 large grated carrots

Zest of 1 orange and 2 tbsp orange juice

2 eggs, beaten

For the mascarpone icing:

225g (8oz) mascarpone

Zest and juice of 1 orange

Honey to drizzle

Walnuts to decorate

 

How to make it:

Preheat the oven to 150°C/300°F/Gas Mark 2.

Sift the flour and baking powder into a mixing bowl. Add the coconut, dates, nuts and spices to the flour and mix them all together. In another bowl, mix the oil, sultanas, grated carrot, orange juice and zest. Add this mixture to the dry ingredients and mix well. Then add the eggs and mix thoroughly.

Spoon the mixture into a greased cake tin and bake in the oven for 45 minutes. Check to see if it is cooked by inserting a knife into the middle. If it comes out clean, the cake is done. Allow the cake to rest in the tin for 10 minutes before turning it onto a wire rack to cool.

Whilst the cake is cooling, make the icing by mixing together the mascarpone, orange juice and zest. Spread over the cake and then drizzle honey over the top and decorate with walnuts if you wish.

We treated ourselves to a slice of this with a freshly ground coffee and it was delicious. A real treat without eating loads of refined sugar and white flour…although, we did devour over half the cake between 2 of us. Ah well, it was a birthday celebration after all.

Happy Birthday, Mum!

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