Archive for the ‘recipes’ Category

Retro Recipe

October 15, 2009

In celebration of the fact that we have moved into an unashamedly 1960s house, I thought it might be a good idea to give you a recipe which was popular in 1966, the year the house was built! From what I can tell, food wasn’t very adventurous then, but we were just starting to experiment with world foods and more exotic stuff like avocados. (Those of you who remember food around this time, please feel free to correct me and tell me what you were eating then!)

Avocado With Prawns

This will serve six as a starter or 3 for a lunch, served with a nice salad and some lemon wedges on the side.

 

3 Avocados
45g peeled, Cooked Prawns or White Crab Meat
Lemon Juice
Salt & Pepper

1 tsp Lemon Juice
2 tbsp Olive Oil
1/4 tsp Dijon Mustard
Pinch of Salt
Pinch of Pepper
3 tbsp Red Tomato Chutney
1 tsp Tabasco Sauce

 

Halve the avocados and squeeze some lemon juice over. Season. For the sauce, beat the lemon juice, mustard and salt in a bowl until the salt has dissolved. Slowly pour in the oil, continually beating and then add the pepper, tabasco and tomato chutney, beating those in. Add the prawns or crab and combine well. Spoon some into each avocado half.

 

Based on the recipe in: Cordon Bleu Cookery Book by Rosemary Hulme & Muriel Downes (Andre Deutsch 1969).

Children: They Are What They Eat….

September 8, 2009

If you want your children to have plenty of energy and be able to cope with the day to day demands of school life, after-school clubs, peer pressure, exams and the like, their diet is crucial. It’s a fact too that diet has a huge impact on behaviour, learning ability and concentration levels. So, take this time as the kids go back to school to review what your children are eating.

A lot of parents are now waking up to the idea that school dinners may not provide their children with the healthy nutritious meals their kids need. Packed lunches are a good way to take more control. However, there is a lot of peer pressure when kids take lunches that are different to what’s in their friends’ lunch boxes, so you do have to get a good balance to keep them healthy, but not make them appear too different.

A good packed lunch could include

  • a wholemeal roll filled with organic chicken or good quality meat (no packet meats, please) and salad
  • Or try peanut butter* (no salt or sugar variety) and mashed banana
  • Tuna and mayonnaise with bits of cucumber and tomato
  • As a change from sandwiches, give them a cold brown/corn pasta salad or a brown rice salad with interesting bits in that they like. You could include cherry tomatoes, small bits of broccoli, olives, gerkins, sundried tomatoes, cashew nuts, raisins etc with a little olive oil dressing on
  • Their lunchbox should also include at least one piece of fruit. Try a little pot of berries, a couple of plums or a pear to vary it from the ubiquitous apple.
  • Add in a few cherry tomatoes, a little pack of nuts* and raisins or, even better, a few organic nuts and a couple of unsulphured dried apricots.
  • Give them a flask of filtered water, organic diluted apple or orange juice or include a good quality fruit smoothie such as the Innocent ones
  • Alternatively, give them a food flask that has a good quality yogurt in it – preferably a plain live soya yogurt to which you have added some honey and berries or stirred in some pure fruit jam such as St Dalfour’s strawberry which is delicious.

 

Try to avoid rubbish foods like pre-prepared sandwiches and salads, fruit yogurts, sweets, crisps and sugary drinks. Remember, if you give them junk or money to take to school, they will always choose junk. If they have no choice, they’ll eat what they’re given and eventually their palate will start to change for the better.

If you can’t control what your kids are eating at lunchtime, try not to worry about it – do what you can, and make sure they’re eating really well, preferably organically, when they’re at home. A good breakfast and tea will go a long way to helping you nourish your kids well. If they are eating in this way most of the time, the odd bag of crisps or sugary snacks here and there won’t hurt.

If you would like more information on how to keep your children healthy this next school year, call or email me for a free Back To School Factsheet. For more in-depth issues such as recurrent infections, eczema, weight gain or behavioural difficulties, please book in for a free 15 minute chat – we can normally help.

*Note that many schools now have a no-nut policy due to children suffering from peanut allergy, so please remember to check before sending your child to school with nuts.

Crumble Cake

September 8, 2009

I read about this great traditional German recipe the other day and thought it was a fab idea. I love crumble. I love cake. Here we have the two together – how yummy! I’ve adapted it as usual to make it healthier:

Simply make a crumble mix using 300g wheat-free flour (like Dove’s Farm), 75g ground almonds, 2tsp gluten-free baking powder,150g Pure dairy-free spread and 100g brown sugar (or Zylosweet/Perfect Sweet for those of you needing to keep sugar low). Mix together with your fingers until it resembles coarse crumbs and bigger bits. Pop most of this mix into a greased dish, leaving about a third and then bake in a low oven (3/175 degrees) for 15-20 minutes.

Meantime, stew some fruit in season (apple and rhubarb would be good) with 1 tsp vanilla extract and a big spoonful of orange juice, or mash down some fresh fruit. Simply pop the fruit mixture onto the baked layer and then cover with the rest of the crumble. Turn the heat up to 6/200 degrees and bake again for about 25 minutes. Allow to cool and then cut into slices. If it collapses into a heap, don’t worry – it’ll taste delicious anyway! I think a bit of xantham gum might help in view of the lack of gluten in the flour, so use that if it doesn’t turn out cakey enough for you.

Piperade

August 18, 2009

This is a really easy, quick Spanish-style recipe you can have for breakfast, lunch or dinner. Dice some green pepper, garlic and onion and sauté in a little Pure spread or olive oil until soft. Throw in some halved cherry tomatoes, de-seeded if you like, but I tend to throw the lot in, and cook a little more. Beat three eggs well and season. Throw the eggs into the pan and move it about a bit with a fork to mix. Once it’s set on the bottom, pop it under the grill or into the oven for a few minutes to cook through. Whilst it’s cooking, chop up some smoked red peppers that you can get in jars (or aubergines/mushrooms or non-smoked peppers; use the ones in oil not vinegar) and then sprinkle this over the top of the omelette to serve. It goes nicely with some grilled bread drizzled with olive oil.

For meat eaters and to make it more authentic, you could add some chopped Spanish ham or chorizo on the top too.

Credit Crunch Breakfast

August 18, 2009

Sounds yummy when you say it like that, doesn’t it?! I had a brainwave the other day about how to save money on expensive breakfast cereals. There are quite a few really good, but pretty dear cereals around. I like Eat Natural breakfast cereal, for example, but it would only last a week or so if I had just that in my bowl. So, how about having half a bowl of cheaper cereal (I use rice krispies mostly) topped with a generous sprinkle of your more expensive one and then some fruit? I find it works really well. Also, you can do this to lower calories or fat content. I don’t think rice krispies are particularly good for you, but the topping is and if it means you continue to eat more of the healthy stuff, then it’s worth doing.

A couple more recipes and tips for you:

Tip 1. What the heck do you do with half a tin of chickpeas or cannellini beans? Try adding them to a tray of roasted veg – they give it a lovely flavour.

Tip 2. Want to sprinkle something sweet on your cereal, in your cuppa or use in baking? Try Perfect Sweet, a xylitol sweetener made from birch. You can get it in the supermarkets. It’s very sweet so you don’t need much, low GL so won’t affect your blood sugar as much, and yeast can’t feed on it so great if you’re on a yeast-free diet.

New Foods On The Block

July 8, 2009

Thank you to those of you who keep me informed about lovely new foods for those avoiding the ubiquitous wheat and dairy. First, Genius Bread is a new free-from bread that can be used untoasted and tasted ‘fab’. Foods Matter magazine also think it passes muster: “Excellent bready texture, light good flavour, really remarkable for a gluten-free bread, it does not need refreshing and keeps well.” It is made from potato, corn, tapioca, brown rice, egg, rice bran, cellulose fibre, sugar, salt, sunflower oil and fresh yeast. Available initially just from Tesco, although it should be on wider distribution by Autumn. For more info, go to www.geniusglutenfree.com.

 Next, Debbie & Andrew’s 97% Pork Harrogate Sausages. I know I always advise against sausages, but these are an exception as they are almost 100% meat, are gluten and dairy free and contain nothing other than the pork, herbs, spices and some balsamic vinegar. I often cook the whole pack and munch them as a high protein snack as they’re very filling. Try them as a sausage casserole, to make a healthier cooked breakfast, chopped into pasta or rice or simply with sweet potato mash or barley couscous. Yum.

Sweet Freedom is my next choice. This is a liquid sweetener made from extracts of apple, grapes and carob, comes in mild or rich flavours and in a handy squeezy bottle. Ideal for weight management as it has a low GI (Glycaemic Index) and GL (Glycaemic Load) and 25% fewer calories than sugar. It is also suitable for diabetics and vegans. I’ve checked and nutritionally-speaking, it’s almost identical to agave syrup. It’s available in most supermarkets and can be used on toast, porridge, drinks and cooking.

For a treat, here are a couple of recipes suggested by Sweet Freedom, which I’ve adapted to make slightly healthier. Of course, you could use SF or agave to get a similar result:

No added sugar Apple Crumble

This recipe is also wheat free! Ready In: 45 minutes or less Serves: 4

  • 2 large cooking apples
  • 1 tbsp SWEET FREEDOM
  • 2 tsp cinnamon
  • zest & juice of half a lemon

Crumble topping:

  • 100g porridge oats
  • 50g medium oatmeal or
  • 50g ground almonds
  • 1 1/2 tbsp SWEET FREEDOM
  • 50g Pure spread

Instructions

  1. Preheat oven to 180°C / 350°F / Gas Mark 4.
  2. Wash and peel the apples, remove the core and chop into small slices.
  3. Put into an oven proof dish, and stir in the SWEET FREEDOM, cinnamon, lemon zest and juice.
  4. Put all the crumble topping ingredients into your blender and pulse until well mixed. If you don’t have a blender, rub the spread into the oat and almond mix first and then stir in the SWEET FREEDOM.
  5. Sprinkle evenly over the top of the apples.
  6. Place in the pre-heated oven and bake for about 30 minutes or until the top is golden.

No added sugar Nutty Flapjacks

This recipe is also wheat free! Ingredients

  • 80g Pure spread 
  • 110g SWEET FREEDOM
  • 50g peanut or other nut butter (no added sugar version)
  • 175g porridge oats
  • 50g ground almonds
  • 55g desiccated coconut (no added sugar)

Instructions

  1. Preheat oven to 180°C / 350°F / Gas mark 4.
  2. Grease a medium-sized square baking tray.
  3. Melt the spread in a large saucepan with the SWEET FREEDOM
  4. Stir over a low heat until melted then stir in all the other ingredients and mix together well.
  5. Turn the mix into the baking tray and spread out evenly.
  6. Bake for 15 minutes, then remove from the oven and cut into squares.
  7. Leave in the tin until completely cool and then turn out.

A Summer Drink

June 10, 2009

How about this idea for a lovely refreshing drink on a hot Summer day? Use some elderflower or hibiscus cordial (from supermarket or health shop) and make a jugful with sparkly water, loads of ice and some sprigs of fresh mint. Gorgeous!

Lovely Recipe Book Feedback – Thanks!

June 10, 2009

I’m extremely impressed with your book. I am referring to it all the time. I’ve already bought the Agave syrup and lots of your other recommendations have gone on my shopping list. Thank you! MF, May 09

This has really made a difference to my life already. It’s so nice to have a book I can refer to that I trust to tell me the truth. Roll on the next edition! GT, May 09

 

Any more would be really welcome so I can encourage publishers to get it into print!

Christine’s Chocolate, Almond and Coconut Fudge

June 10, 2009

250g (9oz) sesame seeds 200g (7oz) almonds ½ tsp ground cinnamon 4tbsp Organically grown sprouted flaxseed 4 tbsp tahini 2tsp Organic virgin coconut butter 25g (1oz) Zylosweet 150g (5 ½oz) plain unsweetened carob bars or dark chocolate (75% cocoa) melted

Place the sesame seeds and almonds in a mill or food processor and blend until finely ground. Add the cinnamon and flaxseed and mix thoroughly. In a pan melt together the tahini, coconut butter, Zylosweet and chocolate. Stir in the almond mixture and beat well to form a sticky paste. Press the mixture into a lightly greased and lined tin (approx 30cm by 20cm) and chill in the fridge for 2-3 hours until firm. Cut into small bars to serve.

This was taken from The Intelligent Way To Lose Weight by Dr Mark Atkinson and Christine Bailey, published in Higher Nature.

Healthy Snacks

May 8, 2009

  A few healthy snack ideas for you. How about reaching for…

  • Fresh veg crudités – I often snack on a whole carrot
  • Hummus and oat or rice cakes
  • A bowl of fruit with soya yogurt and golden linseeds sprinkled over
  • Oat or rice cakes with some salmon mashed with a tiddly bit of olive oil