What’s in my bag?

20170805_134442

Waleeda skin food: My absolute favourite skin product and the only one I buy!

I use it as a moisturiser on my face about twice a week;

Mix it into foundation to give a brighter more luminous finish;

Use it on my feet at night then put socks on.

It is the ultimate moisturiserūüĆĪ

Carob bar: The best alternative chocolate bar; and it’s pretty healthy and filling (although high in fat).

Bio-kult probiotics: Probiotics have made a great difference to my health and since taking them I can eat gluten based foods again. If you’ve taken antibiotics, had a lot of stress or have had a poor diet probiotics are probably a good idea. This brand is pretty good but I also recommend Optibac.

Alfalfa sprouting seeds: I love to sprout these at home and then have them in my smoothies!

To sprout:

Soak seeds in bowl if water overnight

Drain and spread out on a flat container and sprinkle with water so they are kept wet and watered.

You can cover them but store them where they can get sunlight like on your window sill.

They should take a couple of days depending on the climate and sunlight.

Keep refrigerated once sprouted and use within 4- 5 days. After this time if they go bad they can be very harmful, so the fresher the better!

Nag Champa insencse sticks: Just because they are my favourite ones. I burn them to clear the air, help myself relax or burn them during yoga or meditation.

Tip: I put the sticks in my plant soil so the ash doesn’t fall on the carpet.

20170805_135214

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

IMAG1857.jpg

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 preferably overnight if not  for 30 Р45minutes will do.

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.

photo-on-02-03-2017-at-14-21

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¬†‚Äúperfect, 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.

IMAG1166
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!