Category Archives: vegetarian

Banana and walnut muffins (gf)

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Preheat oven to 180c / gas 4

12 muffin tray  – good quality non- stick ( I used Prestige – didn’t need to grease)

Ingredients:

120 g gluten-free self-raising flour       120 g butter

120 g light muscovado sugar         3 eggs (2 if not using gf flour)

2 ripe bananas – mashed               1/2 cup of walnut halves (12 to put on top before cooking)

Method:

Put all the ingredients ( except bananas / walnuts) for the muffins in to a bowl

and mix well until smooth. Add mashed bananas and walnuts and gently fold in to the mixture.

Spoon the mixture in to prepared tin and place half a walnut on the top of each.

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Bake for about 15 mins – until skewer is clean.

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Leave to cool before removing.

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Make 12  – only 11 made it to the plate…muffin thief entered the kitchen!!

 

Chia seed gluten free pancakes

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Serves 2

Ingredients:

100 g Gluten free plain flour                                        1 egg

1/2 pint whole milk                                                         2 tbsp chia seeds

Pinch of salt

Method:

Make a well in centre of flour, add salt, chia seeds and egg and mix. Gradually add milk to make batter.

Make pancakes in usual way. I have assembled with full fat natural yoghurt, fresh raspberries, sliced banana and blueberries.

Blackcurrant ‘nice cream’ (gluten and dairy free)

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2 ingredients: blackcurrants and ripe bananas

Last years crop of blackcurrants are still in the freezer and my blackcurrant bushes are laden with ripening fruit. So operation empty the freezer is taking place!

This dish is a great way to use up the pitiful looking bananas that look at the bottom of the fruitbowl – turning brown.

Method:

Put some frozen blackcurrants in to a blender (needs strong blades) / or food processor.I rinse the blackcurrants to remove any excess ice.

Add 1 or 2 bananas (some people add frozen bananas at this point – I prefer to mix everything and the pop in the freezer for a couple of hours ahead of serving)

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Pulse until blackcurrants are broken down – I use the ‘ice setting’ on my blender

Then I switch the settings to ‘desert’ and blend until all the banana is incorporated.

 

I then spoon it into a plastic container and pop it in the freezer.

Chestnut and coconut flour pancakes

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Recipe testing and experimenting with flavours and balance resulted in these pancakes. Eaten hastily by my husband and number 1 food critic – which I take as a sign he enjoyed them!

Ingredients:

1/4 cup coconut milk                                    1 tsp apple cider vinegar

1/4 cup coconut flour                                    1 1/2 tsp bicarbonate of soda

3/4 cup chestnut flour

4 eggs (seems a lot but tried with 3 and the pancakes were very dense)

Method:

Whisk the eggs and then add all the other ingredients and mix thoroughly. Spoon out mixture on to a hot griddle and cook till golden brown on both sides.

To complement the sweet nutty flavour of the chestnut flour I served them with Greek yoghurt and then a fruit topping.

Vegetable bake

imageIngredients:

1/2 butternut squash de seeded and cut in to cubes

1 red onion sliced in to large chunks

1 yellow pepper de seeded and cut in to large pieces

Broccoli and / or cauliflower

Coconut oil

Butter

Milk

Gluten free plain flour

Cheese e.g. cheddar – grated – some for sauce and some to sprinkle on top

Method:

Prepare the squash, onion and pepper. Drizzle with coconut oil and roast in hot oven until cooked – about 35 minutes. Cut the broccoli and cauliflower into large florets and steam until cooked – but firm.Drain thoroughly. Make the cheese sauce with the butter, flour, milk and cheese. Assemble all the cooked vegetables in an oven proof dish and pour the cheese sauce over the top. Sprinkle the remaining grated cheese over the top and bake in a hot oven until hot throughout and golden brown with a crisped cheese top.

I eat it on its own. My husband like to have it with a couple of rashers of grilled bacon placed over the top.

So what’s happening to me…

Posted in eating disorder, food, food is medicine, fructose free, functional food, gluten free, healthy eating, meat free, pescatarian, specialised diet, Uncategorized, vegetarian by

Several weeks ago (17th April to be precise)  I gave up meat for 4 weeks to see what would happen – would I feel any better, no different or not as good.

Much to my fascination, I have not eaten it since and more amazingly for this carnivore, I have not missed it. In fact, the other day I cooked some bacon for my husband – I thought this would be the ultimate test as I have never been able to resist the aromas of bacon assaulting my olfactory senses. Not only did I resist, but I found the smell decidedly unpleasant. What is happening!

I know when I first gave up fructose I was told it would take 6-8 weeks to recalibrate. Is this the same with any dietary change?  How long does it take to make a lifestyle change become habit?

I make sure I eat a balanced and nutrient diet  – getting the macro and micro nutrients  I would have ingested from meat sources from other sources.

Before writing this tonight I googled, ‘giving up meat for a month’  – it seems I am not alone !! Not such a threshold adventurer after all…but not quite a lemming either. Just another person who wants to try different ways to improve their health. 🙂

 

Lemon and rosemary infused quinoa stuffed peppers

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Cup full of quinoa washed thoroughly and cooked. Whilst hot squeeze juice of 1 lemon into it and add 2 cubes of rosemary frozen in olive oil – or a sprig of fresh rosemary. and a dash of olive oil. (I put any leftover fresh herbs in to ice-cube trays and cover with olive / coconut oil and then freeze)

Cut the peppers in half and deseed. Roast for about 10 minutes and then stuff with the quinoa mixture and put back in the oven to roast until the peppers are cooked.

I served this dish with cayenne and olive oil roasted sweet potato and butternut squash chunks (neither peeled) and a chunk of corn on the cob.

 

Ginger and pecan biscuits (Gf)

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These are not very sweet just sufficient to soften the dryness of the ginger…perfect with a cup of coffee or with cheese.

Preheat oven to 190c /Gas mark 5  Line a tray with lightly greased baking parchment

Ingredients:

100 g ground almonds                         3 tbsps coconut oil

50 g pecans                                             1 tbsp honey

180 g brown rice flour                          100 ml water

2 tbsps ground ginger

Method:

Crush the pecans into a coarse texture. Put all the ingredients in to a bowl and mix. The mixture should create a firm dough (if needed, add  a little more water).

Roll out until thin – less than 1/2 cm. Cut out and place on baking tray. Cook for about 10-15 minutes until golden brown. Remove from oven and place on wire rack to cool.