This is a make-it-up-as-you-go recipe that worked out very well. Served with a big salad and a dash of lime, it’s perfect for a sunny day. Serves 3-4 450g turkey breast1 red chilli, chopped finely1 cm knob of ginger, peeled and gratedZest of one limeHandful of coriander, finely choppedPinch of salt and pepper You can either place everything except the turkey breast in a food processor and whizz until all the ingredients are finely chopped (this would save time) and then add the turkey breast and whizz again until everything is incorporated and chopped. Or, you could just place the turkey breast in the food processor and add all the other prepared ingredients and whizz!
Taken from Sirocco: fabulous flavours from the East by Sabrina GhayourI’ve adapted it by adding quinoa flatbread and coconut yoghurt rather than dairy yoghurt. Avocado Mash with Quinoa Flatbread 1 large ripe avocado2 tbsp garlic oil (as long as oil is just infused, this is ok for FODMAPS)or plain olive oilChives, half a pack, chopped finelyCoriander, half a pack, chopped finely1 tsp ground corianderSlice of quinoa breadSea salt and black pepper For the dressing
Chocolate is one of the most delicious and desirable foods on the planet. You only have to look at the vast array of chocolate bars on supermarket shelves, not to mention the increasing variety of artisan and raw bars available, to see the hold it has over us. Top quality dark chocolate is also good for us, when made with minimal and unprocessed ingredients. The antioxidants in chocolate help to protect our cells from damage, and dark chocolate helps increase levels of feel-good neurotransmitters serotonin and dopamine in the brain. One of the many theories as to why we crave it, apart from the delicious taste and feel-good factor, is the fact that it is a rich source of magnesium. Women, especially before their period, may be drawn to chocolate for this reason.
At our fortnightly WaistWatchers meetings we prepare a healthy snack. This week we’ve made a deliciously moist cake which can also double up as energy bars if you slice it up. For the apple puree 3 eating apples 1 tablespoon lemon juice For the cake a little coconut fat or butter to grease tin 8 large eggs 325 grams ground almonds 150g Xylitol or 3 tablespoons coconut sugar 1 tablespoon lemon juice 50 grams flaked almonds Method Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. Leave to cool. Preheat the oven to Gas mark 4/180ºC/350ºF; oil a 25cm / 10 inch springform tin with almond or coconut fat and line the bottom with baking parchment. Put the cooled puree in the processor with the eggs, ground almonds, Xylitol or Coconut sugar and 1 tablespoon – or generous squeeze – of lemon juice and blitz to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. It’s worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier – or indeed you may need to give a few minutes longer. …
Can Christmas really be healthy and still enjoyable? Resisting temptation at this time of year can seem impossible, and frankly quite boring, but no-one likes the weight gain, bloating or sluggishness that comes from overindulging during the festive period either. We firmly believe that you can still enjoy Christmas without sacrificing your health or your waistline – here are our 12 top tips for a wonderful, delicious and healthy Christmas… 1. Get out and exercise every day, even if it’s just a walk round the park, it makes all the difference.
In the spirit of The Great British Bake Off, here is our contribution. This cake tastes good even without the Creme Patissiere. It’s gluten free, low gi (good for your waistline) and delicious! Serves 10-12 150 ml regular olive oil (plus more for greasing)50 g good-quality cocoa powder, raw is best (sifted)125 ml boiling water2 teaspoons vanilla extract150 g ground almonds (or 120g coconut flour)Zest of one orange1⁄2 teaspoon bicarbonate of soda1 pinch of salt150g Xylitol or 3 tablespoons of Maple syrup3 large eggs
Stewed autumn fruit I love this time of year, not least because of the apples, pears and stone fruit that are ripe and ready to pick. If you’re lucky enough to have your own trees, or like me, have a generous neighbour who’s happy to share their bounty, then you will be able to make some delicious stewed fruit to store away in the fridge and freezer for the weeks and months to come. Of course you can buy the fruit too, but we recommend that you try to find local and organic fruit to reduce exposure to pesticides, and boost nutrient intake – farmers markets and local growers are a great choice. Stewed fruit, rich with cinnamon, is a lovely thing – it can form the basis of crumbles, and, paired with some coconut (or regular) yoghurt, makes a speedy dessert or breakfast. But it’s also really, really good for you, and here’s why… Consuming apples regularly can help reduce allergies (1), help to protect cells against oxidative damage (2), reduce inflammation in the intestines and throughout the body including the brain (3, 4, 5). And finally apples can improve your microbiome, by favourably impacting on the bacterial colonisation of the large intestine (6). The deep, rich colour of most of our native plums gives an indication of their antioxidant, or phenol, content. Plums are also a good source of vitamin C, needed for iron absorption, to fight free radical damage, and to help protect our arteries from atherosclerosis. Stone fruits like …
200g dark chocolate (70% cacao or higher), finely chopped1 can full-fat coconut milk2 large egg yolks1/4 tsp chilli powder or 1 tsp of fresh chillies, very finely choppedPinch of salt1 cinnamon stick1 tbsp vanilla extract For the Whipped Topping1 can full-fat coconut milk chilled overnight in the refrigeratorCoconut sugar, to taste (optional)1 tablespoon ground cinnamon In a medium saucepan over medium-low heat, whisk together coconut milk, egg yolks, chilli, and salt. Add in the cinnamon stick. Heat the mixture, stirring constantly until it thickens and forms a smooth custard that coats the back of a spoon, about 10 to 15 minutes. Carefully watch the custard, taking care not to overcook or boil it. When the custard is ready, take the pan off the heat, and remove the cinnamon stick.
1 glass of water, coconut water or almond milkHandful of blueberries1 large handful parsleyZest of one lemonSqueeze of half a lemon1 tbsp ground flaxseeds (preferably soaked overnight)1 knob of fresh ginger, about the size of a small adult thumbnail1 tsp cinnamon1 tsp vanilla extract (optional)1 tbsp of nut butter (almond or cashew etc)A few cubes of ice (if it’s a particularly hot day!) With a high speed blender, throw all ingredients in and blend on high until creamy and smooth. You can add more liquid if you prefer a thinner consistency.
This colourful salad is great as a side dish with a summer barbecue or with roast chicken. Children are often quite partial to vinegary flavours, so you may find they enjoy this too. The health benefits of eating this salad are impressive…