All posts tagged: diet

10 second Fig Ice-cream

I can’t remember when I first tasted a fresh fig, but I know that since that day there has been no going back. I grew up eating a lot of dried fruit: dates, bananas, and figs. Bananas soon got banished and picked out of every cereal bowl it showed up in. Frozen bananas on the other hand was just genius lurking in the pews: gone are the days of blackened fruit spoiling your fruit  bowl or attracting fruit flies or bread recipes. Now I can have ‘fresh’ bananas whenever I want them. Frozen bananas or any fruit make amazing fruit smoothies, but also desserts as this recipe demonstrates: you don’t have to use the dates, but because I love the caramel swirls like taste of figs in the dairy version of fig ice-cream, I needed something to substitute that. I love the rich pink colour the figs give to this ice-cream, half of eating is with the eyes as they say. Quick, healthy, raw and ready in minutes! Advertisements

White Chicken Chilli

I had no idea what a white chilli was until today. I had bought some chicken and really wanted to do something different with it. I also wanted an excuse to use the food processor I had recently bought (I make no apology, every other recipe will require a FP from now on!). That’s when I came across the ‘white chicken chilli’. I saw this as a great challenge – most eating is done with the eyes – vibrant colours and textures, so how can a recipe that looks and even sounds pretty bland still have as much punch as a regular chilli? If you google white chicken chilli, all the recipes involve shredding the chicken, leaving you with a pulpy, mushy stew. I really didn’t fancy that. So I thought may be I could try combining my curiosity of ground chicken with a white bean sauce. The result – juicy, tasty chicken meatballs in a cosy white bean sauce. I love it! I really do.

Prize Giveaway: Healthier Recipe Cookbook

Who said creamy Arctic Roll can’t be healthy? Low fat doesn’t always mean low taste. Yes we’ve heard it all before; Many of us who have been round the diet block a few times will be familiar with this phrase.  What sends me back to old habits however is usually a lack of planning and scarce range of healthy tasty recipes to work with. I’ve even gone as far as eliminating the word diet from my vocabulary whenever I embark on a new eating (dis)order…determined that this is how I’m going to eat for the rest of my life: no more bread. no more diary. No more strawberries. But somehow my body is smarter than what I think it is and so it kicks into survival mode clinging on to whatever morsel of sugar,  fat or berry I ‘treat’ myself with…on my ‘cheat day’ of course! 😉 Over the years you soon learn that the key to long-term weight-loss and health is a lifestyle change: So here comes another healthy recipe book and I’m thinking, do we need …

Spiced Walnut Butter

      If your anything like me, walnuts haven’t rated too highly on my ‘nut list’ either. But did you know that walnuts have the highest amount of omega 3- fatty acid of any nut? In other words it’s the all round hair, skin and nail food. Now does it sound a bit more appealing? Ok well I tried. I still believe the walnut has the right to be released from the prison of banana breads and festive nut trail mixes; it has a hugely bold even bitter flavour, I agree, but when combined with sweet cinnamon and nutmeg, it seems to mellow down to a smooth pecan like taste. I say make the most of that trail mix and create the most irresistible butter you would have ever tasted. I’ve been enjoying it all week and feeling good! This recipe can keep for up to 2 weeks if stored in an air tight glass jar in the fridge. This recipe makes just over a cup of walnut butter. Enjoy!  

7 Recipes to Beat Bloating

    I know I’m not the only one who has experienced the ‘bloated feeling’, when your tummy is stretched, puffy, uncomfortable and feels like a permanent rubber dingy round your waist. It often follows a big weekend of eating badly or late into the evening or some other festive occasion. But for some people, bloating is more than an occasional inconvenience. If your stomach or tummy often feels bloated, it could be due to several things besides excessive wind and constipation. Funny, I was always told as a child to chew my food properly and to drink peppermint tea and water, I wish I knew then what I know now that these are some of the aids to reducing bloating. Medical advice is always advised if this appears to be your experience over a sustained period of time, but for many other people, there are moderate changes and intelligent ways we can incorporate ‘Bloat Beating’ foods into our diets and hopefully avoid the need for medical intervention. This week I will be sharing with you 7 recipes …

Moist Vegan Cornbread

  This recipe makes a really dense, crumbly vegan cornbread that is quite moist and really easy to make. What I love the most about this recipe is that it combines a bunch of nutritious ingredients without spoiling the traditional taste and texture you expect from cornbread. I first made this recipe at a friend’s house and was surprised at how quickly it baked in the oven; try to let it cool for 5-10 minutes before slicing and removing it from the dish, to avoid it crumbling too much. I thought I should leave you with some useful insights into the health benefits of some the ingredients 5 Facts About Coconut Oil: Very high in lauric acid (bacteria destroyer!) Rich in anti-oxidants (strengthen ability to fight disease and infection) Contains natural microbial and anti-bacterial agents Improves metabolism and prevents fatigue Improves cholesterol levels 5 Facts About Maple Syrup: Contains manganese and zinc (strengthens bones) Contains 54 different antioxidants Helps with inflammation 1/4 cup contains more calcium than the same amount of milk 1/4 cup contains more …

Spiced. Pistachio. Chilled. Latte

  Don’t worry, you read it correctly. I didn’t think I would see these words all in the same sentence either. But it’s real: Pistachio Milk is the next big thing following Almond, Oat and Rice as substitutes to dairy milk. Its one of my favourite’s to add to cereals, porridges or just to enjoy on its own. I find that it also lends itself to exotic flavours more than other whole nuts, partly because of its earthy green, yellowy, brown colour and also because it crops up in some many East Indian recipes both savoury and sweet. I also love a good latte, especially Chai Latte’s and so creating this recipe with Pistachio’s is really a play on the flavours and spices of Chai tea. I served this chilled and as mentioned in my previous post, try to soak the nuts for at least 6 hours or more, the longer you soak them, the silkier the taste. Enjoy!

Salmon Kebab Sticks

Here marks the end of the stick it in the oven with a drizzle of lemon and pepper Salmon fillets. No more, and I mean it.  I have no problem with grilled Salmon any day of the week, especially if you want something quick after a long day that still tastes pretty decent with a simple side of potatoes or vegetables. I bought some salmon earlier at the weekend and seriously that was all I had in mind; but as with life, we all need a transformation of some kind and so as I walked through the dreary aisles of Morrison’s Superstore I almost shouted:  “What about the salmon?!” So this post is dedicated to the beloved Salmon which has served us tirelessly and has been crying out for a make-over greater than being chunked, diced or smoked. He wants more out of life. This recipe should take you no more than an hour. I took my time with this one only because I find cooking very therapeutic, but I’m sure it can be achieved in much …

Spring Salad Series: Courgette Spaghetti w/ Avocado Cream

  For the final instalment of the Spring Salad Series, I thought I should share with you one of the newest members to the salad group. I think we can safely say that the juicy tomato and cool cucumber have held this section up pretty well; they have taken us through some tough times and have survived many a drought, reinventing themselves to suit our new tastes (from the greek salad to the mexican salsa). But alas, the spotlight is growing dim on the celebrated duo, make room for the crunchy courgette! Courgette’s are hugely versatile especially when sliced with a Julienne peeler to make ‘spaghetti’. It really does resemble spaghetti firstly in its texture (when drizzled with lemon juice which I think helps loosen it up so it can twirl around your fork) and its ability to absorb all the flavours you throw at it. Here I have made an avocado mayo and tossed in some candied walnuts. You can experiment with all kinds of flavours: try making a tomato salsa to resemble spaghetti …

Spring Salad Series: Fennel with “Ranch” Dressing

  I had a spring in my step last weekend. For the first time in about 5 months or more, the first signs of Spring began to emerge. The most noticeable effect of this glorious beam of sunshine and clear blue skies, is actually waking up happy. Seriously it’s as simple as that: when you have spent the last winter waking up and working and going to sleep practically in the dark, it’s like someone literally flicked a switch on in a dark damp room: suddenly everything is clearer and looks attractive. London feels like a welcoming place again. Another noticeable change is my appetite. I don’t know about you, but it’s a lot easier to eat and enjoy fresh fruits and salads in the summer than it is in the winter. Maybe the problem started when we started eating fruits and vegetables out of season, I mean the king of comfort vegetables, Pumpkin just feels better in winter than in the middle of March right? That’s why I thought for this months recipe I …

A Tale of Four Juices

Now and again I go on a crazy health trip where I banish all refined foods and live off fruit and vegetables. A couple of friends and I committed to this very venture just over a year ago. We picked the 21 day Daniel Fast which is based on the Biblical story of a man named Daniel a young intelligent guy who served in the Palace of the King of Babylon. He had committed to only eating fruits, vegetables and water for 10 days. At the end of the 10 days it is said that Daniel and his friends looked healthier and performed better than his peers who stuck to the rich food served to them from the royal palace kitchen. I am not a victim of eating rich food, just cheap food and plenty of it. The struggle we had was with planning what to eat when so much of our daily stables had been cut out (no eggs, no diary, no bread with yeast, no meat, no sugar). That’s when juices came to …