SIMPLE BUCKWHEAT PANCAKES (gluten, sugar, dairy free)

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Here’s a delicious, nutritious pancake recipe you can use this Pancake Tuesday!
I’ve listed some savoury and sweet filling ideas below. Remember that choosing a sugar-free breakfast is crucial in keeping insulin levels balanced and keeping you fuller for longer. It also helps you better tune in to what your body truly needs – sugar often craves more sugar so watch out!
Ingredients
  • 1 cup coconut or rice milk
  • 1 egg
  • 3/4 cup buckwheat flour
  • 1 tsp baking powder
  • Coconut oil to grease the pan

Savory filling ingredients

  • Sauteed spinach and grated courgette
  • Scrambled egg with turmeric
  • Avocado and mixed leaves

Dessert filling ingredients

  • Stewed apple
  • Smashed blueberries and almond butter
  • Raspberries and coconut cream
Directions
  • Preheat a non-stick chemical-free pan / cast iron pan.
  • Whisk all the ingredients together.
  • Turn the heat up – moderate to high.
  • Grease the pan with a decent amount of coconut oil. Pour in the batter to fill the pan, cook, flip, plate, stuff with your choice of filling, consume.
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SIMPLE FRUIT CRUMBLE (gluten, grain & sugar free, paleo, vegan)

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This dish is my current obsession: fresh, flavorful, gooey stewed fruit, topped with a crunchy crumble topping. It’s the perfect light dessert for the summer or cosy winter pudding drenched with organic cream. It also doubles as a delicious and healthy breakfast alternative for cereal addicts, as it is far superior in bio-available nutrients, fats and minerals than most commercially produced cereals.

 

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PLUM CREAM (dairy, sugar, grain & gluten free, paleo, vegan)

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I’m always trying to find healthier options for desserts as a way to help with sugar addictions and sweet dependencies among us all! So I’ve come up with the below recipe which I think is a great alternative to the normal sugar laden ice-cream or yoghurt. Of course you can play around with different fruits – ideally choose what is in season – or if you are fructose sensitive then berries are a good choice.

Ingredients: (serves 2)

  • 2 plums (or nectarines are delicious too!)
  • 2 TBSP water
  • 2 TBSP coconut oil
  • 4 TBSP almond flour
  • pinch of salt

Directions:

  • Blend with a hand blender into a smooth creamy mixture then leave to set in the refrigerator for at least 30 minutes.

Consume as is, or as an accompaniment for crumble or cake! It is also really lovely with a sprinkle of  toasted coconut, nuts or seeds for a healthy breakfast option.

Recipe: VEGETABLE FRITTATA (grain & gluten free, paleo)

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This is one of my staple meals and is super versatile – great for dinner, and equally good as leftovers for breakfast or lunch. Despite being quick and easy, it is a nutritious, filling and fully balanced meal. Packed with nutrient dense, antioxidant vegetables, connective-tissue-strengthening protein and brain feeding fats (eggs and coconut oil), this dish will sustain you throughout the day without any energy slumps.

As always, I urge you to choose organic or free range eggs, not only for a healthier omega balance for you, but to also support independent farmers and the positive treatment of the animals and environment.

Ingredients

  • 6 large eggs or 8 small eggs
  • 1 TBSP coconut oil / butter / ghee
  • 1 courgette
  • 1/2 small head of brocolli
  • 1/2 red pepper
  • 4 mushrooms
  • 2 spring onions
  • good quality salt

Directions

  • Pre-heat the oven to 160 deg
  • Slice all the vegetables into small chunks.
  • Heat the coconut oil in a pan and stir-fry the vegetables and salt on a medium heat for 5 minutes (occasionally stirring)
  • In a bowl break the eggs then mix in the fried veg.
  • Pour the mixture into an oven safe dish and bake for 15-20 mins on 160 deg.
  • Done!

Variations

  • Cheesy top – remove the frittata from the oven a few minutes early and cover with your favourite grated cheese before returning to the oven. For a crispy top turn the oven to grill for the last few minutes.
  • Sprinkle toasted seeds on top once it’s out of the oven
  • Serve with a simple salad of fresh rocket, dressed with lemon juice and olive oil
  • Serve with butternut squash fries

ROAST SALMON & VEG (grain, gluten & dairy free, paleo)

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This is one of my weekly go-to meals because it is so delicious, simple and quick. It is low in starches and carbs (sugars), so is great if you’re wanting to cleanse and energise your system without starving yourself or turning to short-lived things like juice fasts (which only serve to slow your metabolism and upset your sugar and insulin levels over time). Remember the best way to “detox” is to eat clean, fresh food with a high ratio of low-sugar vegetables, good quality protein, clean fats and plenty of medicinal fresh herbs.

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Ingredients (serves 2)

  • 2 pieces of wild, or responsibly farmed organic salmon
  • 2 courgettes
  • 10 button mushrooms (or 5 medium sized mushrooms sliced in to halves)
  • 1 small head of broccoli
  • 2 spring onions
  • 1 thumb of ginger
  • Juice of ½ a lemon, or a few teaspoons of apple cider vinegar
  • 1 tbsp coconut oil or butter
  • 1 tsp of good quality salt – Himalayan, rock or sea

Optional:

  • 4 handfuls fresh seasonal greens (spinach, kale, chard etc)
  • 1 bunch of fresh coriander
  • Coconut liquid aminos or organic gluten-free soya sauce

Preparation

  • Pre-heat the oven 180°C on bake and grill
  • Slice the courgettes in half length ways, then into rounds about 1cm thick
  • Slice the broccoli into medium sliced florets, and cut up the stalk into half rounds (don’t discard the stalk – it’s delicious!)
  • Finely slice the spring onions and ginger
  • Roughly cut up the fresh greens and/or coriander

Directions

  • Put the courgettes, broccoli and mushrooms in a bowl and massage the coconut oil into them then spread them onto a baking tray
  • Place the salmon in the middle of the tray with the skin side up. Place the spring onion and ginger over and around the salmon
  • Sprinkle salt over everything on the tray
  • Place in the oven and cook for 20-25 minutes
  • Five minutes before the salmon and veg are done take them out of the oven and sprinkle with coriander, and pour the lemon juice and soya sauce over the salmon before returning the tray to the oven. At this time also put the seasonal veg on to steam or gently boil
  •  In five minutes check the salmon is cooked through and if so, serve up and enjoy 🙂

DRESS AND FLAVOUR UP YOUR GREENS (gluten, grain & dairy free)

IMG_2958I am a massive advocate of making your diet primarily plant-based – by which I mean loads of vegetables not loads of grains. Often times, eating good quality animal products and fats are necessary as a way to help heal and rebuild your system, but once healed a diet heavy on veges is hugely health enhancing. To learn more about how to heal and seal your gut (and therefore your immune system and ability to switch off genetic weaknesses) go to Dr Natasha Campbell McBride’s work with the GAPS diet.

Below are my really simple recipes for sauces, dips and dressings that enhance any vegetable dish.  For those of you who struggle to digest raw vegetables, stick with the lightly cooked vegetable options, these require far less digestive energy, and contrary to popular belief are still nutrient-dense.

 

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TOASTED NUTS AND SEEDS

Ingredients:

  • One cup of sunflower seeds / pumpkin seeds / almonds (or a mixture of all three)
  • Pinch of good quality salt

 

 

 

Directions:

Throw the seeds into a pan with some good quality salt and toast on a low heat until all the seeds are browned to your liking – stir every minute to toast evenly.

I sprinkle these seeds over salads, stir-fry vegetables and grilled salmon. The sweet variation below is delicious with full-fat yoghurt or coconut yoghurt, or simply sprinkled over a mashed banana!

Variations:

  • Crispy – add up to one tablespoon of health enhancing coconut oil to the pan and mix in the nuts and seeds then toast
  • Japanese style – after toasting, pour some tamari or coconut liquid aminos (soya and grain free) over the toasted seeds
  • Sweet – after toasting mix in up to 1 tbsp of raw honey / maple syrup / rice malt syrup (and for an energy booster also add in 1/2 tbsp raw cacao powder)
  • If you’re intolerant to nuts try toasting desiccated coconut – it’s delicious!

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SALAD DRESSING / STIR-FRY SAUCE

Ingredients:

  • 2 tbsp almond butter
  • 1 tbsp coconut oil or olive oil
  • 2 tsp apple cider vinegar or fresh lemon juice
  • 1 tbsp of tamari or coconut liquid aminos (optional)
    • Pinch of good quality salt

 

Directions:

Depending on the temperature in your kitchen you may or may not need to melt down the almond butter and coconut oil before adding in the other ingredients and mixing very well.

Pour the mix over your salad leaves or prepared raw stir-fry vegetables then massage the mixture well into the salad or vegetables with your hands. Remember not use olive oil under high heats, so if stir-frying pour the olive oil over after the veges are cooked.

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IMG_1159SALAD DRESSING / DIP

Ingredients:

  • 1 ripe avocado
  • 1/2 TBSP olive oil
  • 2 tsp of apple cider vinegar or fresh lemon
  • Handful of finely chopped coriander
  • Pinch of good quality salt

 

 

Directions:

Mash the avocado and mix in the rest of the ingredients – stir very well – if you have a hand blender then throw all of the ingredients in and blend until smooth.

Either pour the mix into a bowl and use as a dip with vegetable batons OR massage the mix into your favourite salad leaves or grated courgette/courgetti (as shown in the photo). Again, use your hands to properly massage the dressing in so it hits every leaf!

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Enjoy eating your greens and nourishing your body with the foods it most loves!

BONE BROTH: A REMINDER TO CONSUME!

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I wrote about the benefits of consuming bone broth here two years ago now. Fortunately since that post, bone broth has received much warranted attention through recipes and information shared by the likes of the Hemsley + Hemsley sisters and nutritional therapist Ameila Freer.

Bone broth continues to be my number one go-to immune booster and healing potion. I recommend all adults and children comfortable with eating animal products get sipping!

Why?

Because bone broth is one of the most nutrient dense soups available on the planet. Made from boiling animal bones, broth is supremely rich in calcium, magnesium, phosphorus, sulfur, sodium and potassium, proteinaceous gelatine, cartilage, collagen, hyaluronic acid and chondrition sulphate.

By drinking bone broth you are helping to heal and seal your gut – your gut being the place where you house the majority of your immune system. With a strong immune system we are less likely to get ill, have allergic reactions, digestive complains, joint pain, muscle fatigue, learning difficulties, anxiety, depression and other mental health-related issues.

How do you make it?

I have written recipes here or you can watch the wonderful Amelia Freer making chicken broth here

Can you buy it?

  • My number one go-to if I don’t have any fresh stock brewed is Great Lakes grass-fed beef gelatine powder – it is tasteless so if you want you can just add it to water and glug it down, or else it is a useful thickener in soups and smoothies. You can even make healthy marshmallows with it!
  • Some good quality restaurants, organic butcheries and health stores sell bone broth. Just be sure to check their ingredients are free from gluten, added preservatives and sugars.
  • Here in London Laverstock Farm lamb stock from Ocado is great
  • New Yorkers can buy a cup of hot broth to takeaway from Brodo in the East Village

Want to learn more?

Check out Sally Fallon Morell’s latest book: Nourishing Broth: An Old Fashioned Remedy for the Modern World.

COURGETTE & ROSEMARY LOAF (grain & gluten free, paleo)

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It has been almost five years since I’ve had a delicious piece of toast! It’s not easy to come across a good loaf of grain-free bread, but when toasted, this one is the best I’ve tasted so far.

Packed full of healthy fats, digestible fibre and plenty of protein this loaf is best enjoyed sliced, toasted under the grill, and slathered with butter, coconut oil or cheese. Total comfort food!

Ingredients

  • 2 cups grated courgette
  • 1/2 cup coconut oil
  • 2 TBSP water
  • 1 TBSP apple cider vinegar
  • 4 eggs
  • 3/4 cup coconut flour
  • 1/2 cup ground flaxseeds OR 4 TBSP chia seeds
  • 1 tsp baking soda
  • 1 TBSP dried rosemary
  • pinch of salt

Preparation

Preheat oven to 180 C

Line a loaf tin (roughly 20cm long) with non-toxic baking paper

Directions

Blend/whisk all wet ingredients together

In another bowl combine all the dry ingredients then add the grated courgette

Fold the wet mix into the dry mix and combine everything until it’s like a wet gooey dough

Spoon into the baking tin

Bake for around 45-55 minutes

Wait for the loaf to cool before taking out of the tin, then allow to cool completely before cutting a slice (if you can wait!)

 

SWEET POTATO & COCONUT PORRIDGE (gluten, grain, sugar & dairy free, paleo, vegan)

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For those of you struggling for breakfast (or pudding!) ideas due to a restricted diet, or for those of you wanting to get some nourishing anti-inflammatory meals into you or your children’s diet, give this a try. With a  healthy mix of naturally occurring fats, sugars, carbs and protein, this meal is satiating, energy-boosting, comforting and incredibly tasty!

Ingredients

  • 1 pre-baked and peeled sweet potato (bake at 180 for 40 mins keeping the skin on)
  • 1/4 cup of coconut milk OR rice milk
  • 1/4 cup desiccated coconut
  • 1 tbsp almond butter OR coconut cream OR butter
  • pinch of salt

Directions

Place all the ingredients into a pot and mix together well (if you prefer a creamy texture then use an electric blender before transferring the mixture into the pot for heating)

Cook over a low heat until thick and bubbly (add more milk if you prefer it a bit thinner).

Serve, pour a little extra milk over the top and enjoy 🙂

Variations

Top with a sprinkling of cinnamon / nutmeg / ginger / mixed spice