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Banana, date & ginger loaf (Gluten, sugar and wheat free)

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im_yorkshire_teaNow then…ay up duck. We British love a nice cuppa tea. In fact I enjoyed a TV documentary by our treasure Victoria Wood last eve, relative to our love of tea. I myself am partial to a cup of Yorkshire tea, you just can’t beat it. Strong, sturdy, rich in flavour and warming to the core, when its all a bit parky out there. Ahh now then, that’s much better.

Now then, tells me, what is the best way to enjoy a nice cuppa?… Why with some tea loaf silly. Now then, sup up and don’t forgo this delightful tea encounter with just another tea loaf! Why spoil your afternoon tea break with something bought direct from the store which contains more preservatives, additives and sugar than I care to list? By ‘ek no lad! Enjoy a slice of my delightfully delicious gluten, sugar and wheat free loaf instead. It will fill that space and give you a feeling of satisfaction from this simple, fresh and real treat!

Ingredients

  • 1 Banana
  • 4 Eggs
  • 10 dates (stoned)
  • 2″ ginger cube
  • 4 oz Almond flour
  • Chopped alomds for sprinkling

Directions

  • Preheat fan assisted oven to 200°c.
  • In a jug blender mix the eggs, banana, dates and ginger.
  • Pour into mixing bowl and fold in the almond flour to the blended mixture.
  • Butter two mini loaf tins.
  • Pour in the mixture. Sprinkle the top with chopped almonds.
  • Place in the middle of oven for 20 minutes.
  • Remove and tip out of tins, placing on a drying rack.
  • Slice…indulge…enjoy!

ginger, banana, date loaf

 

 

 

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Spine-art – Atlas&Axis.

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Image

I have just returned from my first mission trip to Haiti and Dominican Republic with an amazing group of Chiropractors and students.This has changed my world. It has made me want to be a better person and chiropractor and given me an idea of how I can help make the lives better for these orphans with your help.

I was so touched by the lives of people who live in Haiti and so saddened by the way they
were forced to live. I want to help do something about it. These children have running water and toilets, but the water is in limited areas and the toilets do not flush. I want to purchase a fence for the roof area costing $500 and raise money to feed, clothe and house the children which costs $75 a child a month.

I drew this picture and I would like to sell a number of prints, signed, numbered and dated in order to raise money for my upcoming trip and money to ensure these basic commodities are fulfilled. For €60 including post & package, we can start to make a difference.

Please do not hesitate to contact me for any further questions or to order your copy:

dckate@hotmail.co.uk 

You’re crackers! (Primal)

crackersSometimes it is nice to have a little bit if crunch. Something to nibble at, something to dip into your super green soup, a movie night nibble with home-made guacamole, something to add blue cheese to or scoop up that last bits of your homemade curry and Cauli-rice. That would be cue for a drum roll please….

I love these cheeky little crackers, they are simple, easy to make, totally primal and taste Yummers to boot!

They also look look good broken up and scattered over your super greens salad if you are wanting to go a little crazy!

Ingredients

2oz Almond flour
1oz Mixed seeds
6 tablespoons Almond milk

Method

  • Pre-heat a fan assisted oven to 50ºc (they can take up to 5 hours as you are dehydrating rather than cooking, but it is worth it.)
  • Mix all ingredients together.
  • Spread onto baking paper to form a thin sheet.
  • Using a spatula, divide into squares or a pastry cutter into shapes.
  • You can also use a spoon and dollop and spread into a nice little biscuit size portions, flattening and spreading with the back of the spoon.
  • Place in the middle of the preheated oven for 3 hours.
  • Check and if solid enough, lift from paper, turn and leave in oven for a further 2 hours till dehydrated and then set onto the drying rack.
  • Store in an airtight container for up to 4 days.

Ingredient suggestion

If you want to mix it up a bit, use coconut milk instead of almond milk and add some dessicated coconut for a sweeter lilt. Add more seeds as you desire…try golden linseeds. Or why not mix in a bit of grated cheddar to the mix! The possibilities are many!

Enjoy crunchykins! JL x

 

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‘Deeply dippy’ Almohaze dip

almond-butter-with-applesI am rather fond of a bit of almond and hazelnut butter. In fact the other morning I had it for my breakfast and it was just what my body was craving.

I put 1 tsp of each in a small bowl mixed with 1 tsp of  mixed seeds and blended together. I Chopped a golden delicious apple and happily dipped away.

The perfect combination of savory and sweet, giving me a good combination of readily released and slow release energy to last till my next meal.

Depending on how many are sharing this tasty dip (which can also be used as a satay to accompany grilled chicken) changes to the quantities are required…as you are probably quite aware. I have made this for one portion so go with your hunger and number sharing.

Recipe

1 tsp Almond butter

1tsp Hazelnut butter

1tsp mixed seeds

Directions

Scoop into a bowl, mix together, serve up alongside slices of your chosen apple, dip, enjoy!

You may also feel like Chopping up some celery stalks to dip in, or even use the leaves of an endive as a scoop.

Enjoy dippykins! JL x

Coco, pear and sesame slice

20121127-131411.jpgOh joy! Spontaneity never tasted so good and in such a short space of time. Feeling a little fruity I had the time and the brainwave to make a fruity slice cake using my favourite gluten free, primal friendly ingredients.

Oh what a pear! I have taken to refrigerating mine and eating them whilst they are still firm. I find the sugar is not quite as refined and the flavour is fresher and cleaner…more crisp. This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, and a very good source of Dietary Fiber. A large portion of the calories in this food come from sugars; however, since I am using pear as an alternative to sugar, I can be forgiven for having it in this yummers recipe.

On we move to a lovely little ingredient with many a health benefit. The sesame seed. It is one of the first oil seeds known to humankind; they are used in culinary as well as in traditional medicines due to their nutritive, preventive, and curative properties. It is a sources of phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins and dietary fiber with potent anti-cancer as well as health promoting properties. Awesome!

Ingredients

  • 2.5 cups Almond flour
  • 1 cup Dessicated coconut
  • 1/5 cup Sesame seeds
  • 2 Eggs (whisked)
  • 1″ knob butter
  • 1 Comice pear (chopped into small chunks)

Directions

  • pre-heat fan assisted oven to 170°c
  • Measure and mix all dry ingredients in a mixing bowl.
  • Rub in the butter, then fold and mix in the whisked egg.
  • Add the chopped pear, mix well.
  • Pour into a butter greased baking tray (mine is a small shallow 10cm dia.)
  • Place on the middle shelf of the pre-heated oven for 15-20 minutes until a lovely golden colour. Tap the centre and if ‘hollow’ tip out onto a drying rack.
  • Slice and enjoy!

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Storage: Can be stored in an airtight container in the fridge for up to 3 days (Warning: it may not last that long as it tastes so moreish).

Enjoy Munchykins! x

pro-balls mark II

Not a million miles away from the first recipe, however I have used almond butter instead of peanut butter as it has much more beneficial qualities.

If you are feeling like making this a real treat add a handful of dark chocolate chips to the mixture.

Pro-balls Mark II

5 oz Almond butter

2oz Desicated coconut

1.5oz Mixed seeds

Further desicated coconut to coat

Directions

Measure all of the ingredients and add to a bowl. Mix first with a fork then with clean hands until thoroughly mixed.

Taking a teaspoon of mixture, roll into a ball, dust with coconut and place into a storage jar or container.

Depending on the size of each ball, you should get around 20 of these delicious treats from the mixture.

Store in the fridge and enjoy as a space filler, post workout snack or just because!

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Enjoy munchykins! X

Green and Ham soup (primal)

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Today is a chilly one in the UK. A little grey, a little drizzly…all in all a soup day! I wanted to make something that includes a monton of greens with some delicious pulled ham in order to give it a full to the brim total taste explosion. I am quite certain it delivered!

I added kale to my recipe today besides about ten other things. This curly, frizzy, crispy looking cruciferous veggie that not many of us think to buy, is full of antioxidant properties for combating inflammation, some cancers and happens to have cholesterol lowering benefits, especially when steamed. The fibre-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. How nice!

For further information follow this link: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38

Green and Ham Soup

Ingredients

The stock

  • 1 1/4 Litres filtered water
  • 2 Gluten free, organic vegetable stock cubes
  • 2 Scallion onions or 1 leek
  • 2″ Chunk ginger root
  • 4 Large cloves garlic
  • 100g Pancetta chopped

The soup

  • 100g Kale
  • 75g Watercress
  • 3 Celery stalks
  • 160g Shelled peas
  • 1 Courgette/zucchini
  • 1 Broccoli
  • Grab of chives
  • Hand of mint leaves and stalks

To finish

  • 150g pulled ham hock or equivalent
  • Knob of organic butter
  • Tablespoon of organic double cream

 

Directions

  • Add the water and the vegetable stock cubes to a large soup pan (I use my wok) and bring to the boil
  • Add the chopped scallions, ginger root, garlic and pancetta allowing to simmer
  • Whilst these flavours infuse, wash and chop the soup veggies as required and add to the stock
  • Cover with lid and allow to simmer for 30 minutes
  • Once all the flavours have had a mingle and the greens are perfectly soft, add to your blender (don’t over blend)
  • Pour the blended soup back into your pan and add the pulled ham hock, butter and cream
  • Stir through and allow to warm over a low heat
  • Pour into a bowl and if you feel like adding a finishing touch, blue cheese or shaved parmesan to finish work wonders.
  • serve…devour…feel satisfied!

Enjoy soupykins! JL x

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