Green Veg Risotto

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Serves 4     Large saucepan / paella dish

Ingredients:

60 g walnuts – toasted for 5 minutes under a medium hot grill

1 red onion – finely chopped

1 clove of garlic – finely chopped or 1 tsp garlic salt

80 g green beans – trimmed and chopped into 2 cm lengths

65 g asparagus  – trimmed and chopped into 3 cm lengths

60 g kale – remove rough stems and coarsely chop

70 g frozen peas

900 ml vegetable stock

2 tbsp olive oil

225 g Arborio rice

1 tsp Marmite

140 ml white wine

salt and black pepper to season

Method:

Heat the olive oil and saute the red onions until soft. Add the garlic / garlic salt and stir for a minute. Then add the rice and heat for a minute. Turn up the heat a little and add the wine. Stir frequently and simmer until the wine has almost evaporated. Add the beans, asparagus and half of the stock. Stir occasionally. As the rice absorbs the stock, add more 50 ml at a time (you might not use all the stock). As the rice starts to soften , add the kale and peas and cook until the rice is just cooked and the vegetables are tender. Season with salt and pepper.

Remove from the heat and serve immediately – top each bowlful with some toasted walnuts.

 

 

 

 

 

1

Moussaka (vegan + gf)

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This dish is a complete meal in itself.

Preheat oven 180 C Gas mark 5

Ingredients:

4 medium / large potatoes

1 onion slices

Packet of vege mince 454 g

500 g carton passata

2 aubergines sliced

1 tsp mixed spice

black pepper

chilli flakes

olive oil

Sauce:

50 g vegan butter

3 tbsps flour (gf)

Approx 400 ml non dairy milk

Method:

Boil the potatoes until just tender. When cooled – slice thickly.

Brush the aubergine slices with a little olive oil and pan fry for 2-3 mins on each side.

Fry the onions until soft and add the vege mince, mixed spice, black pepper and passata.

Make the white sauce – thick pouring consistency

Grease the bottom of a large oven proof dish.

Create a layer of aubergine, potato and then mince mix. Continue to create layers until all ingredients used. Top with the sauce. Sprinkle chilli flakes over the surface.

Put in the oven for 20-30 mins until piping hot.

 

Cauliflower, cashew nut and mushroom curry (vegan)

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This is a really quick, easy and delicious dish served up with rice or quinoa, poppadoms and mango chutney. It involves very little preparation – a winner in my opinion!!

Serves 3-4 Cooking time 40-50 minutes

Ingredients:

300 g white mushrooms – quartered   2 tsp ground cumin

Medium cauliflower cut into small florets   1 tsp chilli powder

Large tin 400 g chopped tomatoes + 1/2 tin of water   1 tsp turmeric

Large tin 400 g chick peas   1 tsp garlic powder

Large cup of cashew nuts   1 tsp cayenne pepper

Method:

Put all the ingredients in to a large pan, cover and simmer (stirring occasionally) until the cauliflower is tender.

Creamy cashew nut sauce

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A time-saving method of making this sauce – an alternative to 2 hours to soak and then pulverize the cashew nuts to form the base of the sauce and using Marmite (for all the Marmite haters out there – I don’t think you can taste it) instead of nutritional yeast

Ingredients:

2 heaped tbsps cashew nut butter

2 tbsps plain flour (I use gf flour)

2 tsps of Marmite

750 ml Cashew milk – approx quantity – dependent on desired thickness of sauce

Method:

Put cashew butter and flour in to pan and  on to a medium heat – stir into a thick paste. Stir in the cashew milk –  a little at a time.  Add the Marmite.  Continue to stir and add milk until desired thickness is achieved. Allow the sauce to simmer but not boil.

Salmon, leek and spinach lasagne.

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Serves 6

Heat oven to 180 C / Gas 4

Grease a lasagne dish

Ingredients:

125 g butter

100 g plain flour (gf or non gf)

1 l semi skimmed milk (a bit more may be needed if sauce too thick)

1 leek cut in to thin strips

500 g baby spinach

4 fillet portions of salmon – baked in foil for 15 minutes and flaked

400 g cheddar cheese – grated

2 cloves of garlic – crushed

4 sprigs of dill – chopped

Salt and pepper

10-12 sheets of lasagne – gf / non gf

Method:

Using 125 g of butter, flour and the milk make a bechamel / white sauce.

Melt the remaining butter in a pan and cook the leeks for 2-3 minutes. Season with salt and pepper. Add the spinach leaves (a handful at a time) and the garlic and cook until the spinach has wilted. Drain off any excess liquid.

Assemble the lasagne – spread 1/4 of sauce over the bottom of the dish. Place lasagne sheets on top. Top with half of the leek / spinach mix and half of the flaked salmon.

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Sprinkle with a third of the cheese. Repeat – 1/4 of sauce, lasagne, greens, salmon and cheese.

Top with 1/4 of sauce , lasagne, remainder of sauce and grated cheese.

Cook for 45 minutes or until golden.

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Sprinkle the dill over the top and serve with garlic flatbreads and a green salad.

Sauerkraut

I love sauerkraut – not to be confused with vinegary pickled cabbage – fermented cabbage. Not only because I enjoy the taste, texture and flavour but also because of its nutritious qualities – rich in fibre, vitamins, minerals and probiotics.

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This is a jar of beetroot sauerkraut just starting the fermenting process.

I advise you to wear rubber gloves to avoid staining your hands.

Ingredients:

300 g red cabbage – shredded

200 g beetroot – peeled and finely chopped

1/2 small apple – peeled and finely chopped

2 tsp salt

1 tsp fennel seeds

1 tsp coriander seeds

1/2 tsp caraway seeds

Method:

Put all of the ingredients into a bowl and mix them well until the vegetables start to release water. Then crush the vegetables with your hands – or use a pestle / end of rolling-pin.

Put the mixture into a sterilised and resealable glass jar – 500 ml capacity – leaving sufficient space at the top to allow for the fizz!

The vegetables need to be submerged in their juices so a cabbage leaf with a weight on top works well.

Leave the sauerkraut at room temperature for anything up to 3 weeks. It needs to be left for at least 3 days..

Kombucha

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I was given my first SCOBY (Symbiotic Culture of Bacteria and Yeast) the other week and have today put my first batch of raspberry flavoured kombucha in to the fridge for a ready supply of chilled homemade goodness. I have, up until now, only fermented milk and water kefir. If I had appreciated how incredibly easy it was to make kombucha I would have done this ages ago!

Step 1:  get a SCOBY – any one who makes their own kombucha will have baby SCOBY being produced all the time. This one cycle has started the growth of a new SCOBY

Step 2:  I boiled about 2 litres of water and added this to a pan of 6 green tea bags and 170 g granulated sugar.

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I left this in the pan to cool to room temperature.

Step 3: Add the sweet green tea to the kilner jar that has the SCOBY + liquid it came in

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It is important that no metal utensils come in to contact with the SCOBY  or liquid it is in. Because it is a living organism, it needs to ‘breathe’ so cover the top with muslin.

Step 4: Leave it to brew for 7 – 28 days. The longer you leave it the more acidic the ferment will become. I was advised to taste it every day and when it no longer tasted like tea but was fruity, it was ready. I could then choose to let it brew longer for a stronger flavour. By day 4 the tea taste had gone. I left it to brew for 8 days  – I will probably leave it longer as I, and my gut, become accustomed to it.

Step 5: Using plastic utensils drain the majority of the liquid into a glass container that has a grolsh type top – i.e. creates a good seal. The SCOBY and its liquid is now ready for the process to start again i.e. Steps 2-4

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Step 6: The decanted kombucha can now be put in the fridge and be drunk  – the longer it is left…the fizzier it will get. This is the point at which I decided to flavour it. I popped a handful of fresh raspberries in to the bottle and sealed the lid. Every day I ‘burped’ the liquid i.e. opened the lid to let the pressure of the building gas be released.

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I left this on a kitchen work top for 4 days.  I have tasted it today and it has a mild fizz and is now in the fridge to drink.

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Raspberry kombucha

 

My next step is to experiment with longer period of brewing the SCOBY  in the liquid before I remove ii and experiment with flavours – the tea i use and the flavours I add.

What flavours have you tried? What would you recommend? What didn’t work so well?

 

Health Esteem Queen for the month of May

On May 20 2017 the wonderful Sara of mshealthesteem.com   posted her interview with me as she had nominated me Health Esteem Queen for that month.

I urge you to take a look at her wonderful blog and health and wellness website.

I have posted the interview here as well:

Tell us about your health philosophy.

I believe we are what we eat. With this in mind I cook all my food from scratch where possible, and use the best ingredients to ensure the outcome is a balanced and nutrient dense meal. I also believe in ‘simple is good’ and very rarely produce food that has taken hours to prepare. I cook gluten-free and fructose free / minimum fructose food.  (I am no means perfect and do occasionally succumb to chocolate or cake – when I do I don’t ‘beat myself up’.)

Having recently been diagnosed with breast cancer, undergoing surgery, chemotherapy, radiotherapy and now on drug therapy for many years, this has heightened my awareness of and the importance of, treating our bodies well. I not only try to ensure nutritious food goes in to my body but I also am careful of the products I put on my skin – e.g. paraben free products, paraben and aluminium free deodorant.

I exercise daily – walking my dogs and spending time with my horse. I also try to meditate daily for at least 10 minutes.

What’s your favourite part of your health-esteem journey so far?

As a result of the changes to my diet, I never feel bloated, my skin texture has improved and I have lost weight. I no longer count calories, I eat fats – coconut milk, avocados etc, I don’t snack between meals and most importantly of all, the bathroom scales do not rule my life which they did for as many years as I can remember. I now have a sustainable positive mindset about choosing the foods I eat and the amounts of food my body wants. I actively listen out for the feelings of satiety and most importantly and totally amazingly for someone for whom bulimia has been a constant companion for so, so many years I am eating guilt free. It has been such a liberating experience – I am now free from my bingeing habits and the suffocating feeling that food is controlling me.

Why do you think self-love is an important aspect of someone’s health?

I think self love is all about owning our own power and acting from a place of kindness toward ourselves.  What matters is how we feel about ourselves; that we accept ourselves; we become responsible for our own lives and we stop trying to prove something. Self-love isn’t about being narcissistic it is about looking after ourselves. We have one ribbon of life and should value it – our health being one of the most important facets of our lives and one which we can have significant control over.

What changes were necessary in order to achieve your state of self-love?

Firstly, looking inward: I needed to identify my own individual appetite drivers and my food choices. Once I understood my triggers to eat, triggers not to eat I then became able to manage my weight. Fructose was a trigger for me – so I removed it. Snacking and being unaware was another trigger. For a long time I, like many others I have talked to, seem to have been in the pursuit of the perfect diet – the key few ‘must have’ ingredients or ‘must do’ approaches to eating. I have followed the latest hot topic dietary approaches and listened to all the ‘experts’ wanting to share their ‘dietary magic’. At times I have been lulled in to the promises of quick fix approaches – which have ‘worked’ – but of course any weight loss has slowly returned or different diet approaches have not be sustainable. If I have followed a restrictive diet my emotional reaction has always ended in rebellion.

Then, I recognised and accepted that my working environment was harming my health. Continual pressure and stresses were taking their toll. So a change of direction was in order. (That is partly on hold due to diagnosis but I do have a plan!)

Finally – acceptance of who I am, who I will never be and most importantly…the person I no longer want to be.

What inspired you to become the Healthy Foodie you are today?

The pursuit of a sustainable way of life. I have always thought myself to be quite savvy about food. I have however, at different times in my life be ruled by it; controlled by it even. For a large proportion of my life I have awoken in the morning determined to be in control and not worried about what I was going to eat during the day. Invariably after my first of several weigh ins the feelings of guilt/ self loathing etc. would raise their ugly heads. I have tried many diets over the years – never needing to lose too much but never satisfied with how I looked or felt.

2 years ago, I was given a copy of ‘Simplicious’ by Sarah Wilson. That was it…my turning point:)

Why did you choose to switch to a plant based diet?

For my health.

Every year, following the rich and meat laden excesses of the Christmas period, I would serve only vegetarian meals for my husband and I for the month of February and then try to limit the amount of meat/poultry based meals we ate afterwards.

Last year, I decided to extend the month and I ate a vegetarian based diet for several months. I do now eat meat occasionally – could I do without it …yes. Could I do without my vegetables, pulses, grains etc…absolutely not!  .

Being on a plant based diet ensures that I feel fuller for longer; don’t suffer with bloating and feel generally more energised.

Any tips for those wishing to add more plants to their plates?

Variety – explore the multitude of textures and colours available.

Seasoning – learn to use herbs and spices to enhance and enliven dishes

Describe a typical day on your foodie plate.

Breakfast –  oat, chia and teff porridge served with coconut milk and a milk kefir smoothie – acai, baobab or maca flavoured

Lunch – buddha / abundance bowl with something green e.g. watercress, something red – peppers / tomatoes / beetroot; something yellow  – peppers / sweetcorn and some protein – pulses / fish / egg

Dinner – easy to prepare meal and often one pot e.g. a cauliflower , chickpea and quinoa bake

What is a daily health ritual must?

Drinking plenty of fluids

What advice would you give for someone wishing to make some health invoking changes?

Identify why you want to change and the positive impact this will have. Then break it down in to small and manageable chunks. Don’t view it as failure if it doesn’t always go to plan. Each day is a new opportunity to start again.

What’s your biggest health misconception pet peeve?

Fats are bad for you

What is your favourite health food staple?

Chia seeds – so versatile and nutritional powerhouses

What’s your go to healthy snack?

Brazil nuts – brain food!

What does Health-Esteem mean to you?

Possessing self regard for your health. Valuing yourself enough to want to look after yourself on the inside. As well as the outside.

 

Banana, peanut butter and oat muffins

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Perfect use for the sad  and unwanted banana left in the fruit bowl!  These muffins are both gluten and dairy free. In the unlikely event that they are not devoured by the descending hordes, these are best kept in the fridge.

Preheat the oven to 180 C / Gas mark 4   Muffin tin  Makes 18 Cooking time: 15-20 mins

Ingredients:

250 g gluten-free self-raising flour     1 1/2 tsp baking powder

75 g coconut sugar (muscovado would work equally well)    30 g rolled oats

100 g crunchy peanut butter               30 g coconut oil

125 ml almond milk / oat milk            3 eggs (2 if not using gf flour)

2 ripe mashed bananas

Method:

Combine all the dry ingredients in a bowl. Put all the other ingredients in another bowl and when thoroughly mixed stir in the dry ingredients. Spoon in to the muffin tins and place in the centre of the oven. Check after 15 minutes. Cooked when skewer comes out clean.

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4 bean and sweetcorn chilli

A really speedy dish using store cupboard ingredients. If large tins are used…serves 4.

Ingredients:

1 tin pinto beans               1  tin cannellini beans

1  tin kidney beans           1  tin butter beans

1 tin sweetcorn                 1 onion chopped

1 carton passata                1 tsp paprika

1 tsp mild/hot chilli powder ( depending on preference)

1 tsp ground cumin         Olive oil for frying

Method:

Fry the onion until soft. Add the spices and stir thoroughly for 1 minute. Rinse and drain all the pulses. Add pulses,  sweetcorn and passata. Cover and leave on a low heat to heat through and allow spices to infuse.