Our bodies need emotional wellbeing as well as nutritional fuel and so sometimes I focus on this side of life too. Recently Sarah Knights’s ’The Life-Changing Magic of Not Giving a F**k’ came my way. I was intrigued. Many people on my Facebook feed were intrigued by it too. I read it. I made some notes….
Grass-fed, Organic, Pasture-for-Life? How do these terms differ when talking about meat? In the UK, the words ‘grass-fed’ can be used to describe food (beef, lamb, milk, cheese, etc) from cows that have spent only part of their life grazing in the fields or eating dried grass. The rest of the time they will have been fed other less natural feeds, such as cereals or food-manufacturing waste (often from bread and biscuits).
To celebrate successfully making it through 28 days of The Low Fodmap Autoimmune Paleo (AIP) elimination reset, I thought I would do a little AIP baking.
I’ve been warming up over November and December, getting my head around what I can eat and not eat, trying out different recipes, then happily forgetting (mostly) all about it over the Christmas and then also the New Year family celebrations… but now its January 2nd; time to go with the Low FODMAP Autoimmune Paleo (AIP) 28 day protocol.
A curious little recipe, that turns out a real treat. Steamed carrots are already pretty sweet and so they just need a few little magic ingredients to turn them into a dessert.
“On hearing fermented foods were in Vogue, Susie Rushton dusted off her kilner jars and stocked up on kimchi”. In ‘Spoilt Rotten’ Susie tells how she came to visit nutritional therapist Katie Clare to learn how to make “fluffy, sour, crunchy, mildly effervescent and coloured a pale aqua-green” sauerkraut and also shares Katie’s recipe. … Continue reading
Follow me on instagram for visual healthy meal and snack inspirations and encouragement, plus lots of fermented foods ideas. Continue reading
Yesterday evening’s sauerkraut-making session somehow managed to transition into making a martini, but still in collaboration with beneficial bacteria! The main ingredient in this cocktail is organic whey, the tart tasting, lactobacilli -rich element of yoghurt or kefir.
This treat of a recipe is not sweet as such, but the ingredients still melt in the mouth in that glorious chocolatey way. If you are happy to eat cashew nut or coconut butter from the spoon, and are looking to substantially reduce your sugar/sweetener intake, then this could be heaven in a moment for you!
Posted in Front Page
Tagged Blood sugar balance, cacao, cashew nut butter, chocolate, coconut, Desserts, fudge, Healthy snacks, protein, Recipes, sugar free
On Tuesday 10th February I will be teaching a Fermented Foods class at College of Naturopathic Medicine (CNM), in London. The session will cover the techniques, processes and everything else that you need to know, to safely ferment foods at home for their beneficial bacteria content. Learn how to make sauerkraut and other relishes.
Posted in Front Page, Press
Tagged Beneficial bacteria, college of naturopathic medicine, demonstration, fermented foods class, kimchi, london, probiotics, relishes, sauerkraut, Whey
Frequently clients come to see me with a history of vegetarianism or veganism and are considering putting animal products back into their diets. It is an interesting and sometimes challenging process for them. Recently I have also seen insects making their first appearance in Planet Organic, people are confused by it and I have been explaining that it is seen as a more sustainable way to eat meat. Continue reading
Cytoplan are leaders in the field of food-based supplementation. Their blog provides regular articles on pertinent topics including the latest research. I was asked to write for them on Fermented Foods in January 2015.
Rhythm Health, makers of the new coconut kefir, loved my Raspberry Coconut Kefir Ice Cream recipe! So they dropped off some bottles of both their mango coconut kefir and their raw virgin coconut milk to see what I could do with them…..
The Institute for Optimum Nutrition (ION) is an independent, not for profit educational charity whose principal activity is to further the knowledge and practice of optimum nutrition. In June they featured my article on beta carotene and vitamin A as a guest piece on their blog. Up to 55% of people may not be efficiently converting beta carotene to vitamin A due to a genetic variation.
I am über pleased with this recipe! Dairy-free kefir combined with low GI, antioxidant and phytonutrient-rich berries. Amazing ingredients! Plus the tart berries combined with the sour notes of the cultured coconut milk take this ice cream to the next level. It doesn’t need any sweetener!