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Great way to get gut healing gelatine in along with digestive boost with lemon and ginger!
The credit for this goes to NutraOrganics (who do a great gelatine by the way). INGREDIENTS
METHOD
So easy, so yummy, so good for our gut! Why not give it a go? INGREDIENTS 4 cups shredded or chopped green cabbage (keep an outer leaf) 1 tbls salt 1 tsp carraway or fennel (good digestive herbs) METHOD Put the cabbage in a big bowl with the salt and carraway. Using using the end of a rolling pin or a mortar, even the base of a bottle, bash the cabbage until liquid starts to run. You need quite a bit of liquid so this can take about 10-15min sometimes Red cabbage tends to hold onto water so you might want to mix with green.
Once the liquid is pooling in the bottom of the bowl stuff cool, sterilised jars with the cabbage. Stuff it down so the liquid rises above the cabbage. Top with an outer leaf to keep the cabbage submerged. Leave in a cool, dark place for 3-4 days. You'll see bubbles form and the jar will seep liquid hence the need for a plate! Once it's done store in the fridge and enjoy a tablespoon or so every day. Please note: If you have a histamine intolerance, this method will produce a product high in histamines. You can get special jars with a valve to lower the histamine content that are suitable. The also reduce the likelihood of mould formation- mouldy ferments need to go in the bin...sorry! If you have a food processor or even just a stick whizz homemade mayo is really easy to make! You also avoid all the sugar and extracts that are added to the jarred stuff. I admit this is now in my head but I originally got the basic recipe from Pete Evans (aka Paleo Pete). The original is easy enough to find on the internet too. INGREDIENTS 2 egg yolks 200ml macadamia oil or olive oil (extra virgin is a bit strong for this) 1 garlic clove 2tsp lemon or lime juice 2tsp apple cider vinegar 1 tsp wholegrain or dijon mustard salt and pepper to taste METHOD In the small bowl of the processor put the yolks, garlic, juice, vinegar and mustard. Whizz until creamy.
With the motor running add the oil in a thin stream through the shoot. give it a break every few seconds as mayo is an emulsion. Mayo is an emulsion meaning we're combining oil and water. The yolk contains lecithin which is an emulsifier. Go slow or it may split- this is chemistry we're performing! Once all the oil is added you should have a very thick, creamy mayo on your hands- YUM! Just add salt and pepper to taste! Shameful that this has taken me so long to put up! Sorry folks but it's here now! As you might be noticing I like free form recipes so this follows the theme- at least I'm consistant. Ingredients 1-2 kg of organic chicken bones- any bones are fine really but weight may vary
1 onion at least lots of garlic as many herbs as you fancy consider tumeric- great for gut health and inflammation generally 2 or more carrots 2 or more sticks of celery 1/4 cup of apple cider vinegar (this helps break down nutrients in the bone) water to cover I throw it all in the slow cooker but you could theoretically do it in a pressure cooker or on the stove. 24 hours is best but sometimes I'm in a hurry and 12hrs is all I've got! Any time you need stock for soup use this. Great for gravy and even chicken noodle soup or just a cup of goodness. Yum! These work pretty well for cakes and biscuits. I haven't done bread but I don't think they would work out as a dough. Maybe a batter type cakey bread...have a go with some slices and cakes. Type 1 one cup of almond meal 1/2 cup of arrowroot 1/4 cup coconut flour 1/4 cup of tapioca starch Type 2 2 cups almond flour 1.5 cups of tapioca starch 2/3 cup of coconut flour Which ever you chose just mix it all together well with a whisk or mechanical thing of choice and use as you would plain flour.
For self raising add 2tsp of baking powder (NOT baking soda- it's different) 
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 | ingredients2 1/2 cups of buckwheat kernals 3 cups of water 3tbls lemon juice or apple cider vinegar more water-1 1/3 cups 1/3 cup pumpkin seeds 3 tbls linseed/flaxseed meal extra seeds to sprinkle over the top 1tsp of himalayan salt (or another good quality salt) |
method
- place the buckwheat into a bowl with the first amount of water (3 cups) along with the lemon juice and soak overnight.
- in the morning drain the kernals and add the second lot of water (1 1/3 cups)
- in 2 batches (because it overflows otherwise) whizz the kernals up until they have formed a smooth paste. It may not be perfectly smooth but as close as you can get it.
- cover and sit in a warm area of the house for 24hrs approx. Warmer climates may need less, cooler more etc. No need to stir- you want the air bubbles
- after about 24hrs it will be a little puffy with air bubbles so very gently fold in the salt, pumpkin seeds and linseeds.
- place gently in a bread tin lined with backing paper and sprinkle with the extra seeds.
- Place in a cool (as in not turned on) oven for an hour to rise a little more.
- with the bread batter still in the oven turn the oven to 180 C and cook for about an hour and 45min. That bit is a bit tricky as every oven heats at a different temp. You can test with a knife- place a knife into the centre of the loaf and if it comes out doughy it's not done.
And enjoy! it is the closest to wheat bread that I have found and really takes the edge off the cravings!
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| before fermenting 24hrs | after fermenting |
This recipe, or something very similar, was found at Betty Rocker and she found it at Breadtopia and they based it on someone elses so I certainly cannot claim this as my own! But it is brilliant!
This is more of an idea than a recipe as it changes everytime I make it according to the size of the bananas, how chocolately I want it, if i have berries etc. So feel free to play around with it!
NB The picture is terrible but it tasted soooooo....good! It was a little softer than normal as I fluffed about taking a photo.
serves 6 (cause there's 6 in my family)
NB The picture is terrible but it tasted soooooo....good! It was a little softer than normal as I fluffed about taking a photo.
serves 6 (cause there's 6 in my family)
ingredients
- 6-12 frozen bananas- small ones go for 2 bananas per person, if your using the insanely large supermarket variety one each is enough
- 3/4 of a cup cacao (more or less according to chocolate tastes)
- honey to taste (you may not need any but if you do start with 1/4 cup and blend in more if needed)
- 2 avocados- totally optional but it makes the icecream creamier and adds in some good fats
- 2tbs coconut oil- again optional but adds good fats that keep everyone more satisfied
- 2tbls hemp seeds- these add a slightly nutty flavour and also extra omega 3 and 6 as well as protein and no one will notice!
- about 1/4 cup coconut cream or milk- totally optional but you may need to loosen the mixture if you don't use the avocados.
VARIATION 2- this is more a totally different idea but straight frozen mango blended up makes a magnificent nice-cream. You can add a dollop or 2 of kefir or yoghurt for a creamier texture.
Lots of topping variations- berries, nuts, seeds cacao nbs...go wild!
method
chuck the lot (not the toppings) in to a food processor and blend. You may need to hold it down if it starts jumping around. Getting the frozen fruit started can be tricky.
I don't suggest a stick whizz. I burnt one out doing this. They don't seem to have the strength to do it.
I don't suggest a stick whizz. I burnt one out doing this. They don't seem to have the strength to do it.
food
My favourite thing to do is potter about in the kitchen! Me and a million others haha! There's about a billion blogs out there on food so all I want to achieve here is a collection of usable recipes for my clients that are healthy and easy!
There was a time when I made all the very traditional foods from scratch.
These days I'm looking for the healthier, lighter options. I still occasionally have the traditional treats but I get it now! Even thought they were homemade from the best ingredients they were still treats.
Now my fridge is stocked with fermented foods, I'm more likely to be making a raw dessert than a cake and the freezer has frozen fruit at the ready to make luscious 'nice-cream' and sits alongside bone broth ready to add to soups and stews.
Fill yourself with good food and not only do you feel satisfied but there is no room for all the 'treats'.
Happy browsing and bon appetite!
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