Saturday Shop.

All organic food shop today.

Here’s what I bought:

Sourdough Spelt Bread

Natural probiotic Soy yogurt

Marinated Tofu x2

Fresh Ginger

Fresh Turmeric

Ground Turmeric

Fresh Garlic

Bicarbonate Soda

Quinoa

Red onions

Spring Onions

Apples

Broccoli

Red Bell Pepper

Kale

Cashew Nuts

Nutritional Yeast

Hummus

Total: 25 Pounds

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Quinoa Pizza Base(Vegan + Gluten-Free)

Photo on 25-03-2017 at 19.00

You will need:

Quinoa,   Water,    Baking Powder,   Cayenne pepper.

Soak 1 cup of Quinoa for 15-30 minutes.

Drain.

Add 1/2 teaspoon of  backing powder and half of cayenne pepper.

Add 1 cup of water and blend in a nutri-bullet or other high speed blender.

Line a baking tray (with sides) and pour out mixture into tray.

Back at 180 for about 25 minutes or until crisp and golden.

Add toppings as desired!

In this photo I made my own sauce and my home-made vegan ‘Mozzerella’

 

Herbal Cold Remedy

This is made like a home-made herbal tea (most of the spices are things you may already have in your cupboards at home) but it works and is, in my experience, more effective than
western medicine which over time can wreak havoc with our bodies. I’ve made a promise to myself to try to avoid things like parecetemol and ibroprofen and go for more natural solutions or simply endure the pain.

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After suffering with a cold on and off for a good 3 weeks I was introduced to this traditional Ayervedic recipe. I recommend drinking this and sleeping until you feel 100%.

Here is what you need:

1 large saucepan of boiled water

2 teaspoons of turmeric

Turmeric is an anti-inflamotary and antioxidant and is said to be beneficial for every part of the human body.

1 large knob of fresh ginger

Ginger is great for digestion and treating things like nausea and lowering blood sugar. It’s also an excellent anti-inflammatory and antioxidant .

2 teaspoons Cumin

Cumin is high in iron, aids digestions and prevents premature ageing. It is also said to relieve stress, anxiety and is an effective remedy for insomnia.

3 teaspoons cinnamon

Cinnamon lowers blood sugar, protects against cancer and is a powerful anti-fungal and ant-bacterial.

10 black peppercorns

Black pepper is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fibre as well as being an excellent digestive aid.

4 cloves or 2 teaspoons of ground cloves

Cloves are known to have antioxidant, antiseptic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties.

Pinch of pink salt

Bring to the boil and let it simmer for 15- 20 minutes

Strain into a cup and drink. Then sleep. Repeat.

Wheat-Free Nut Roast-for absolute nutters!

NUTS, OATS, BUCKWHEAT FLOUR ARE THE MAIN INGREDIENTS FOR THIS NUTTY DELIGHT…..

So the conventional recipe for the winter classic ‘Nut Roast’ is full of bread crumbs, and lets face it most of us sensitive folk will do anything to avoid this venomous grain. Lets remember why…

Modern wheat has been described as the “perfect, chronic poison”. It is not the gluten but the wheat that is highly toxic as wheat is drenched with the toxic chemical/pesticide Roundup several days before harvesting the grain. Roundup allows for a bigger and better harvest, it is a weed killer, not meant for digesting. Eating weed killer may cause a wide range of health problems from cancer to allergies.

Tip: Try organic spelt bread and products or make your own – you’ll notice the difference!

My Nut Roast Recipe which uses buckwheat flour instead of wheat (buckwheat is gluten free and very nutritious) and oats instead of bread crumbs. This is the recipe (+ adaptation):

3oz Ground nuts (almonds/ hazelnuts/cashews

3oz Oats or oatmeal

2oz Margarine, vegetable oil or coconut oil

1 tsp marmite (optional)

1 large grated carrot (optional but recommended)

1/2 pint vegetable stock

Mixed herbs: marjoram + thyme

1 Garlic clove crushed

2 oz Buckwheat Flour

Method:

Cook oil/marg in pan until liquid. Stir in flour until thick. Gradually stir in stock until mixture has a sauce like consistency. Add herbs, garlic (and marmite). Keep stirring on low heat for 5 minutes.

Remove from heat and add oats and nuts.

Shape into loaf or put into a tin (lined with grease-proof paper). Cook for about 30-40 minutes at 180.

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Serve with roast potatoes and vegetables.

Adaptation:

Instead of using grated carrot – Sautee 1 finely sliced leek in coconut oil until transparent for approx 15 mins on low heat. Add half nut roast mixture to tin – make a layer using all the leeks before covering with remaking nut mixture.

So, save a turkey this Christmas and do your body a favour -quit wheat for good and have a Nut Roast!