simply healing
  • Home
  • Your practitioner
  • ABOUT
    • code of conduct
    • terms and conditions
    • privacy policy
  • SERVICES
    • Pricing
    • Bowen Therapy
    • Homeopathy
    • Nutritional Medicine
    • recipes
  • Metabolic Balance ®
  • Blog
  • Contact

recipes

​Lemon, ginger and honey jellies

20/1/2020

0 Comments

 
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
  • 1 cup freshly squeezed lemon juice
  • 3 tbsp Manuka honey
  • 3 inch knob ginger, grated
  • 6 tbls Natural gelatine

METHOD
  • · Add ginger to the lemon juice and let sit for a couple of hours then strain
  • · Bloom the gelatine in one cup of cool water and stir
  • · Put the juice in a saucepan and add another 3/4 cup of water and the gelatin. Heat just until the gelatine dissolves well (too hot and you'll kill all the good stuff in the honey )
  • · Remove from the heat and add the honey. If you can test the temp make sure it’s no hotter than 400 when you add the honey.
  • · Pour into moulds and cool in the fridge. You can either use small moulds or a tray then cut once cool.
 
 
 

0 Comments

Sauerkraut at home

17/1/2020

0 Comments

 
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!
0 Comments

Real mayo

17/1/2020

0 Comments

 
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!

0 Comments

    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!
    ​

    Archives

    February 2020
    January 2020
    August 2019
    June 2019
    August 2018
    October 2017

    Categories

    All
    Broth
    Cakes
    Desserts
    Dips
    Drinks
    Gluten Free
    Gut Healing
    Sauces
    Soup
    Sweet Treats
    Vegan
    Vegetarian

    RSS Feed

Location

Contact Us

Simply Healing

​sarah@simplyhealing.net.au

10/13 Therwine St, Kuranda, Qld, 4881
​
​07 4093 8201 / 0402 804 591
book now
Please note: Health information given anywhere on this website is in no way intended to take the place of advice from your chosen healthcare professional or specialist. 
Information is general in nature and nothing said on this website is intended as a diagnosis and should not be taken as such.
Always seek medical advice in emergencies.
  • Home
  • Your practitioner
  • ABOUT
    • code of conduct
    • terms and conditions
    • privacy policy
  • SERVICES
    • Pricing
    • Bowen Therapy
    • Homeopathy
    • Nutritional Medicine
    • recipes
  • Metabolic Balance ®
  • Blog
  • Contact