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Category Archives: Relax and enjoy

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!


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


  • 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





Mission Chiropractic…Haiti and Dominican Republic

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I have just returned from my mission trip to Haiti and Dominican Republic. What a place, what an experience. The words seem to fail me to be able to express and explain the experience I have just encountered. Indulge me a little…let me try to express how I feel.

DRI have spent one week in the most amazing company of like minded Chiropractors and students. We have laughed, loved and cried (not necessarily in that order). The Haiti experience was an eye opener. It allowed me to realize the value of such commodities as say; clean water, toilets that flush and a hot shower in the morning. Lest we not forget the comfort of the double bed that is just swamped with fluffy pillows, duvets and shrugs. Clean clothes, a hairdryer and makeup. Yet in the moment, none if this seemed to matter. None was significant to any of us as we were there on a mission. A mission to serve others and give hope to so many who never knew there was someone sent from their angels to watch over them, someone who cared enough to take their head in our hands, lift up their chin and embrace them with such love in our hearts.

I have cried oh too many times to recall this past week. It catches me off guard. I don’t mean to, but it just overcomes me and I find my chin quivering and a tear tumbling down my cheek, sadness in one aspect but such joy in the other.  Each time I have been touched by such emotion I had not felt before. I am feeling and I am letting it flow.

My initial reasons for the mission were quite selfish. I broke my hand in a roller blading collision en route to workwith a car in December 2012 and listening to Dr Simonetti speak, I thought I should go on this mission to improve my skill and become more capable with my altered right hand and relatively limited motion. As the time grew closer and after taking part in the seminar with Dr Morgan I soon realized my reasons were very different. I realized that there was more to this trip than simply adjusting. This was going to be a shock to my ‘precious’ system and this was going to be a trip to serve the people, to give them a flash into our world and to offer them another way other than they were used to.

None of us spoke Creole, I don’t speak French. All I was armed with were my hands, a shared astro-lite table or a chair and Spanish. ‘Su village in Haitido’, ‘Su vent’, ‘Su kote’ and ‘Shita’…this was all we had. In this modern western world, we have everything. We have technology beyond imagination, we have anything and everything available at a touch of a button and all the hoolaballoo. Not just that but we have hot water, we have sanitation, we have electricity…we have connection. However, in Haiti we had nothing but our mutual love of chiropractic, like mindedness in spirit, love, those 4 phrases, our tables, our hands and the ability to understand from their gestures where they had pain (even though I don’t consider myself a pain based chiropractor, it did come in handy).

Yet they came, and boy did they come in their 10’s, 50’s and 100’s. They was no let up, once one person got up from the table another person presented themselves, nay! jumped on our tables, even to the point where 5 people launched themselves at one of my compi’s tables, with headache consequences (good job we were on hand to help)!

The Dominican Republic part was tame in comparison. The people of DR have more wealth in comparison to Haiti. They have homes, they have access to clean water and sanitation. They have hit the jackpot, yet still in comparison to our day to day lives they are still living an unfortunate life…that is in comparison to our life of sheer comfort and spoils that we take for granted.

jordan and the childrena of haitiThe best moments for me were the eye openers. That moment when you adjust someones cervical spine and their eyes pop open, not just from  from the shock of the cavitation – the noise, but realization of the power of an adjustment. I loved that moment. I would always give them a moment to accept and explain it, stroking their cheek with a smile. These people didn’t sit in on a half hour health talk, they didn’t even know the full extent of what it was we were doing, but they believed. They believed we were truly sent from above, they believed that what we had to offer worked. They believed, full stop.

Although I adjusted more people than I can count and cried more times than I can identify, I will always take one thing away from this experience in Haiti and DR… HOPE. Hope that what WE do helps, what WE do works, what WE do is important. Important in delivery and important in reception from whoever is on our table.

Ego out of the way, let the energy play. Release interference to the nervous system and allow the body to do with it what it will. I amwoah yeah in tha truck realistic, I am educated. I know that it takes more than that…in the Western world. Yet for these people, none of that seemed to matter. They trusted, believed and desired. They wanted what we had to offer, they believe in another way. Their eyes lit up with emotion and their gratitude for what we did. Expressed with words and moreso with embraces of honest true love and thankfulness that maybe, just maybe we opened the window of opportunity and the realization that they are not alone (they are never alone) and, regardless of faith…someone or something more powerful than we can ever comprehend is there, watching over us and that each and every moment matters and each and every moment happens for a reason.

These are my real thoughts, my real feelings. I am so blessed to have been a part of this mission trip and I am looking forward to my next one. I cannot wait to go again, to help, to serve. Thank you to each and everyone who I shared some moment in time with. It is greatly appreciated and will always be remembered.

JL x


leg checks

me jerry group

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!


  • 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)


  • 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!


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

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:

Green and Ham Soup


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



  • 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

Summer, and its fine wine time!

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As you may be aware, this is a juice blog. But wine is a juice…of sorts! I have to admit that when I am chilling out and relaxing I do enjoy the odd glass of the red stuff. I have tasted so many but currently top of my list of wines to taste is Evohe Garnacha.

Not only is wine good for the soul, it also contains antioxidant properties too, so you can be sure to know that your guilty pleasure is in fact also doing your body some good…just don’t overdo it. Downing, and drowing yourself in it will not do anything for the flavour, enjoyment factor or your mood the next day! Enjoy quality…not quantity!

Here is a handy note I have borrowed from

Two glasses of red wine a day provides a great source of antioxidant. More than this will have the opposite effect and leave you less, not more, able to fight off infections. Red wine contains bioflavenoids, which help towards reducing blood clots and therefore strokes. You need to drink three times the amount of blackcurrant juice to get the same effect as red wine – seven glasses of orange juice and 12 glasses of white wine.

So without further a-do, I shall leave you with my favourite wine to read about and admire!

Enjoy juicykins! x


Garnacha (Grenache) has been the dominant grape variety in the Aragón region for centuries. Strong cooling winds, such as the Cierzo and the Bochorno, originate in the Ebro valley and are essential for the slow, harmonious maturation of the grapes. These winds are formed by pressure differences between the Bay of Vizcaya and the Mediterranean Sea, forming a constant anticyclone that brings great storms during the winter months. The climate and soils, together with old, quality vines, gives Evohé balance, character and harmony. The strong Spanish sun ripens the fruit, giving the wine a full body and rich taste. Its body evokes red fruits with hints of raspberry and aromas of violets, lavender, rosemary and thyme. No barrel aging was needed. This wine brings nothing but pure pleasure without stretching your wallet.

Evohé wines go perfectly with the tapas concept of talking, drinking and eating. The diversity of ingredients runs parallel to the ever-changing topics of conversation, with the wine serving as an undercurrent that brings everything together. Recommended serving temperature is around 16-18ºC (61-65ºF).

Our Evohé Old Vine Tempranillo has a retro twist expressing the pure ripe fruit of the vines which have been grown in this region for centuries. Instead of the traditional heavily-oaked and long-aged wines, we have chosen to produce this Tempranillo in the style of our Evohé Old Vine Garnacha. Thus we have a youthful wine with no oak aging which shows the natural flavors of the Tempranillo grape.Evohé Old Vine Tempranillo has a dark, ruby-red, cherry color, with violet tones that denote its youth and potential. On the nose, it is delicate, with marked aromas of red fruits and raspberry. The pallet exhibits a full and fruity wine which expresses the noble Tempranillo grape in a fresh style. Black Currant, Plums, and Ripe Cherries are present and even hints of Chocolate can be found together with balanced, ripe tannins. Recommended serving temperature is around 16-18ºC (61-65ºF).
Mazuela, also known as Mazuelo, Cariñena or Carignan is one of the classic grape varietals of Aragón. Mazuela has suffered from a bit of an image problem. Despite the intrinsic merits of this grape, greedy, careless producers commonly over-cropped it, producing high yields of rather diluted wines. But when grown in the right place, such as its homeland in Valdejalon – Aragon with restricted yields, Mazuela can excel, producing structured wines with savory, mineral flavors that faithfully reflects its terroir.
Our Evohé Mazuela Viñas Viejas is simply the expansion of our philosophy in Sustainable Agriculture with minimal intervention in the production of wines. This has packed this wine with all its characteristic deep-fruit aromas, such as blackberries, dark cherries, blended with tones of violets and liquorice. A natural flavor reference to this
varietal. Recommended serving temperature is around 16-18ºC (61-65ºF).
GARNACHA BLANCA (White Grenache)
This is simply the white mutation of the Garancha Tinta (Black Grenache), a grape that has its origin in the Aragón region and from here has spread to the rest of the world.
Garnacha Blanca, just as its big brother Garnacha Tinta, is dependent on very harsh weather conditions to provide a good concentration, making the Bajo Aragon an ideal area for cultivation of this grape. Dry, hot summers are fed with strong cooling winds essential for the slow, harmonious maturation of the grapes. The spectrum of aromas for this varietal is Floral, Citrus and Herbs. A profile that marries very well with light fish dishes, but also vegetarian foods, though not to eliminate it as an excellent aperitif wine. Recommended serving temperature is around 10-12ºC (50-55ºF).

The Evohé Cuvée “X” CAVA

Xarel•lo 40%, Perellada 40%, Chardonnay 10%, Chenin Blanc 10%

A fully manually produced CAVA. Second fermentation is during 16-18 months in cool cellaring. Decorching is made manually without freezing the lees. This enhances the Bubbles = CO2 to better remain in the wine and not escape due to the stress.

Base wine is a true N/V. The Chardonnay is always of a year elder viantage. This gives the aroma profile that characters the wine. Chenin Blanc, an Experimental Varietal and not official to CR CAVA does what the Pinot Munier does for a Champagne. Fruity, mild and young flowerish aromas.

Structure is traditional by the classic Varietals of CAVA = Xarel•lo and Perrelada for back bone acidity and tannins.

For further information:

To purchase within the UK:

Juice: Summers in bloom

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Having friends visit is great; you get to catch up, chat (alot), giggle…and I get to try out a new recipe on them! So I decided to make us a refreshing summer juice full of nutritional goodness, with a subtle sweetness that is thirst quenchingly taste-tastic. I used all of the ingredients shown in the photo, which made ALOT of juice – If you are making for one, simply halve the ingredients.

Summer time is boldly upon us and there are times when you need to get out of the heat and cool down with something refreshing.

Instead of buying an icecream or icepop, why not juice some of your favourite fruits and veggies and either add ice for a refreshing beverage or pour into pre-moulds and stick in the freazer for your own fresh, preservative and additive free cooling snack or desert! Now that is a “cool” idea!

My recommendation is to make smaller quantities, perhaps try watermelon and strawberry, or kiwi and apple then maybe blueberry with yogurt. Oooh, I think I might be onto something here! Add the odd piece of fruit too for a frozen surprize!

Back to the juice! So with an abundance of vitamins, minerals and a satisfying flavour: todays juice is good for all manner of things including replenishing thirst, detoxing, cleansing, relaxing and great for pregnant women too. It will give you just the right amount of sweetness without overpowering the flavours of the cucumber and celery and with green tea you are getting extra detoxifying properties too!

Juice: Summers in bloom

6 celery stalks (tailed)

2 cucumber (topped and tailed)

2 apples (cored)

1/4 medium size watermelon

1 cup cooled organic green tea


Enjoy summer juicykins! X

Juice: Summer breeze!

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Ooh it’s hotting up!…What better way to refresh yourself than with my summer breeze juice! It is a fruity one, and full of essential nutrients!

This is a first appearance for watermelon on my blog, and oh, what a significant one it is! It is the perfect summer addition to any juice! Full of antioxidants which help reduce inflammation which contributes to diabetes, asthma, atherosclerosis, colon cancer, and arthritis – but that’s not all…

…Other beneficial ingredients in watermelon are Phytonutrients. These are naturally occurring compounds that are able to trigger healthy reactions within our body, how lovely is that!

Plus, when watermelon is eaten, the Citrulline within watermelon is converted to an amino acid called Arginine. Arginine is great for our heart, liver and circulatory system and helps us to maintain a healthy immune system – making watermelon a heart-healthy food choice.

Juice: Summer breeze.

6 strawberries
4 celery sticks
3 radish (topped)
1 cucumber (topped)
A good chunk of watermelon (cut into chunks)

For this juice, I used the low power setting, that way I managed to get the optimum amount of juice from my fruits. Boy was it yummers!

Enjoy juicykins! X


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