BE AT BUCKLEY’S MENU! 7/10/14

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Be at Buckley’s is back by popular demand! Find the fabulous new menu below for the next Tasha/Be and Mr. Buckley’s collaborative night!

Be At Buckley’s is a one-night, monthly dining event with a three-course menu that emphasizes the importance of eating seasonal, local and organic produce that is served in a modern and healthful manner.

Once agin the menu is curated by myself, and masterfully prepared by head chef Daryll Wilson. Expect organic grass-fed meats, wild fish, organic vegetables, fresh salads and inventive desserts that are free from refined sugars, pasteurised dairy and grains.

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As I’m sure you all know, I’m extremely passionate about this healthful and healing way of eating, and have seen first-hand the amazingly positive effects it has had on myself and numerous clients.

If you suffer with food allergies, or often leave a meal out feeling bloated/wired/tired, or feel ratty the following day, then this night is a must. Of course for those already super fit, healthy and well, your bellies will simply love our nutrient dense, organic, local and seasonal fare!

Bookings: Mr. Buckley’s 020 3664 0033

277 Hackney Rd, London E2 8NA, United Kingdom

Press Enquiries: press@luxandnoah.com

In keeping with the grain-free, pre-industrial or paleolithic influence of the Be At Buckley’s menu, I wanted to highlight an earlier post of mine on the benefits of this way of eating. Get the full scoop, and if you’re not already eating this way, try slowly incorporating aspects of it into your everyday diet: LET FOOD BE THY MEDICINE

WINE AS IT SHOULD BE

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I wanted to dedicate this post to explaining the difference between good and bad wines – what ingredients/additives are lurking in conventionally produced bottles, and why it’s so much better to choose organic, bio-dynamic varieties. Those of you who have read my blog on alcohol will already have a heads up on this, but I wanted to expound upon wine, particularly as many people have been asking about the many tasty varieties that are being served at the Be At Buckley’s evenings…

Just as there is a huge variance in the quality of meat you can buy (force-fed, chemically-laden, or free to roam on green, organic pastures) there is a huge range in the quality of wine you can buy too. The unnatural, sped-up nature of the industrialized food system is the cause so much of this bad practice – disregarding the important sowing, growing and fermenting processes that are vital to making natural and environmentally respectful wine. Most of us still think wine is made from grapes that are then fermented in a big barrel, with maybe a few preservatives added. However, if wine makers had to list the ingredients in their wine I think a lot of you would think twice…

Ingredients added to fast-made wine:

  • Fast-activating yeast (similar to what is added to bread and which makes our bellies bloat)
  • Manmade chemicals – pesticides, herbicides, fungicides
  • Sulphites/preservative #220-226 – these have been proven to cause most of the allergies experienced by wine drinkers. This chemical also gives off similar histamine reactions to seasonal allergies
  • High levels of tannins from the oak and wooden barrels – tannins are the natural astringent found in plants that are there to repel insects and grazing animals. Although natural, tannins do have strong chemical properties that affect those people who suffer from allergies.
  • The corks used to seal bottles of wine have been found to have absorbed chlorine-based pesticides (DDT, chlordane, and heptachlor). Although corks are traditional, it really is better health-wise that wines are bottled with screw tops – these offer a perfect seal and mean less sulphites added to your wine
  • Cane sugar – do we really need any more of this drug?
  • Also note: grapes are not washed before being made into wine – this means all the chemicals sprayed on the vines and on the soil also end up in your glass!

Why vintage/organic/biodynamic/natural wines are best:

  • No fast-activating yeast allowed! What allows the grapes to ferment is the naturally occurring yeast in the skin of the grape – this process takes much longer but means the quality of the wine is far richer. Your gut won’t be upset nor your immune system compromised.
  • The use of synthetic fungicides, herbicides and fertilisers is prohibited – this means we are less likely to suffer such horrendous hangovers, or even be hungover at all(!). Instead of using these man-made fertilisers the grower prefers to cultivate a healthy vine that is capable of defending itself naturally from anything that might harm it
  • The taste of the wine is authentic year after year as the timing of planting, fertilising and harvesting are governed not only by mother nature, but also by the lunar and cosmic cycles.
  • Biodiversity and producing wine this way means the land is respected. Allowing the population of worms and bacteria to build up in the ground promotes healthy soil and improves mineral absorption to the grapevine. This of course also improves the quality and taste of the wine.
  • The growers and viticulturists keep the art and passion of traditional wine making techniques alive
  • Interested? Learn more here

I hope this has cleared up any confusion you may have over the production of wine, and just why it’s important to spend a little bit more on quality – for your health, the environment and to support the creative passionate grower.

ALCOHOL: KNOW YOUR DRINKS!

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People often ask for my take on alcohol, and where (or if) I see it fitting into a healthy, balanced lifestyle. There are many schools of thought on how terrible alcohol consumption is, and others that stress the benefit of having an occasional tipple. I believe, like anything, that one person’s poison can also be another’s medicine – what makes sense for one won’t necessary for another.

There are of course some unavoidable facts about alcohol: it is toxic, can be addictive, impair liver, stomach and colon function, disrupt sleep, negatively affect judgement and perception, and promote bad eating habits. However, sensible alcohol consumption has also been known to dilate blood vessels, regulate blood pressure, improve endothelial function, reduce stress, promote socialising, lower high iron levels (and contribute to some of our best nights out!)

What is comes back to, again, is mindfulness. Why do you want a drink? Why are you continuing to drink? What is the mood behind each sip? No one enjoys being or accompanying an angry or sobbing drunk. Never drink to forget, to hurt, to manipulate, to cope. These are the times it’s better to exercise, dance, sing, breathe. It’s a better idea to take a sip after you’ve tuned in and found something to smile about and celebrate.

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Tips before, during, and after drinking: hangover avoidance!

  • Drink a glass of water between each alcoholic drink – you’ll realise it won’t ruin your night but help you to enjoy it for longer!
  • Eat good quality high-fat foods while drinking like olives, cheese, nuts. NO sugar, bread or crisps – they will only make you feel awful!
  • Drink green tea before or during the night to help the liver out
  • Drink two big glasses of water before bed – add a pinch of salt to balance your electrolytes (blood salt/sugar levels)
  • If ordering a cocktail at a bar, always check to see what exactly is going in it. Bad cocktails tend to include sugar syrup which is only going to make a hangover worse. The high fructose content is very dehydrating which puts further stress on the liver
  • Bone broth before or after drinking is the ultimate nourishment
  • Make sure there is at least an hour between your last drink and bed for some form of movement – dance, walk, stretch… safely of course!
  • The morning after: MOVE! It may not feel like it, but you will feel better if you exercise!
  • Eat well the next day: broth, eggs, protein, berries, bananas, black coffee, freshly pressed vegetable juice, good quality fatsavoid sugar like the plague!
  • Supplements that can help: NAC, magnesium

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…If you crave alcohol

  • You could be deficient in vitamin B, trace minerals (magnesium and zinc) and the amino acid glutamine. In this case removing grains and sugar and having a diet rich in proteins (eggs and meat) and fresh vegetables will really help. Supplementing magnesium and zinc may also help but of course a healthy diet will assist. Bone broth and lactofermented prepared drinks and food are particularly nourishing as they aid digestion and thus help better assimilate much needed nutrients

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BEST DROPS!

Red wine – ideally organic and/or biodynamic

White wine – ideally organic and/or biodynamic

Champagne – ideally organic and/or biodynamic

Tequila

Vodka – Ciroc and Vu Qo are good gluten-free brands

Rum – 10 Cane Rum is a good gluten-free brand

Gin, Scotch, Whiskey – if possible choose brands that are made from gluten-free grains (can be tricky unfortunately!)

Unpasteurized beer (anyone still home brewing?!)

BEST MIXERS!

Ice

Freshly squeezed lemon or lime

Mint, basil, ginger

Freshly squeezed juice (not pasteurized or from a bottle)

Coconut water

Black coffee

To blend: berries, avocado, cucumber, lime, lemon, coconut milk

Just like the food you eat, you want to keep your drink of choice natural and simple. Stick with a plain old glass of wine or have a spirit on ice or with only fresh natural mixers. If I had to name one drink to never consume it would have to be any sort of alcohol mixed with an energy drink – please people, gross!

 

Recipe: PAN-FRIED LAMB CHOPS & VEGES (gluten, grain & dairy free)

img_4300Whether you’re enjoying the shift into Autumn or Spring this recipe will satisfy your tastebuds and bring a wealth of health benefits! I bought my autumn lamb from the lovely organic and sustainable Daylesford Farm. At Daylesford the animals roam freely and feed on organic rotated pastures.

Wherever possible please do select certified organic meat, or get down to your local farmers market and chat with the vendor about how the animals are raised – there are many high quality sustainable “organic” farmers who are yet to be certified.

Choosing organic, grass-fed meat is not just hip to request, nor is it just a fad – it’s better for our health, animals and environment:

Our health

  • Richer in heart and brain-friendly omega-3 unsaturated fats – reduces the chances of unhealthy blood pressure, irregular heartbeats, heart attacks, depression, schizophrenia, attention deficit disorder / hyperactivity, or Alzheimer’s disease. Read more here
  • Richer in antioxidants – vitamins E, C and A (over 400% more vitamin A)
  • Contain no traces of added hormones, antibiotics or other drugs and virtually devoid of risk of Mad Cow Disease
  • Higher in CLA (Conjugated Linoleic Acid) – helps fight cancer, improve insulin resistance (type 2 diabetes) and reduce blood pressure, inflammation and fat stores. Read more here
  • Lower in total fat and calories – grass-fed meat can have just one third as much fat as a similar cut from a grain-fed animal
  • Lamb has twice as much iron as pork, three times that of chicken and six times as fish!

Animal health

  • Animals have plenty of space to freely roam, reducing stress and disease
  • They are fed good quality food that is free from genetically modified organisms (GMOs)
  • They are not fed hormones to make them grow faster and must only be given drugs to treat an illness (the routine use of antibiotics is prohibited). Read more here.

Environmental health

  • Organic growing methods use crop rotation and organic matter instead of artificial and chemical fertilisers. In fact the animals grazing on grass can do their own fertilising and harvesting all year round, made all the better in combination with solar energy
  • Nutrient-rich soil from organic farming helps grow strong healthy crops and also helps attract our natural pest and disease control – wildlife! A much better choice to toxic pesticides!
  • Less fossil fuel is used when animals are fed grass in contrast to being squashed into feeding yards eating dried corn and soya
  • The grazed pasture removes carbon dioxide from the atmosphere which helps to slow global warming

You’ve heard it a million times before, but it really is true: “you are what you eat!”. It’s a no-brainer that you will look and feel better if you eliminate the toxins, hormones, and antibiotics from your food. Make yourself from fresh, living essential enzymes, vitamins, minerals and phytonutrients and keep everyone happy!

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PAN FRIED LAMB CHOPS & VEGES – THE RECIPE!  

Ingredients (for 1 person)

2 lamb chops

1/2 bunch of carrots

1/2 bunch kale

1/2 leek

1 clove of garlic

1 TBSP coconut oil

salt and pepper

Preparation

Pre-heat two pans on a low heat and share the coconut oil between the them

Finely chop the garlic, leek and kale

Chop the carrots into finger lengths

Directions

To one of the heated pans add the garlic, leek, kale, salt and pepper. Fry on a medium to high heat for 2 minutes, stirring occasionally (try to get a nice sweet sticky texture). Then cover and turn to low for the next 10 minutes while you’re cooking the lamb. Before serving take the lid off and fry on high for another 2 minutes to dry out the veg, making it sweet and sticky again.

To the second pan add the lamb, garlic, salt and pepper. Fry over a high heat for 2 minutes to sear the meat then turn to medium/low heat for 6-8 minutes.

While the lamb is cooking bring a pot of hot water to the boil and add the carrots and cover with a lid. Cook for 5 minutes then turn the heat off, drain and leave in the covered pot.

Turn the chops and fry the other sides on high for 2 minutes, then turn the heat down to medium/low for another 4-6 minutes – depending on how you like your lamb cooked.

Plate the veg and meat then add the carrots to the meat pan with a splash of water and fry for a minute or so constantly stirring so the carrots are dressed with the meat and seasoning juices.

Consume and enjoy! This is just as delicious the next day for lunch if there are any leftovers!

Recipe: ROASTED ORGANIC CHICKEN & VEGES (grain, gluten & dairy free)

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This is one of my favourite meals – super healthy, filling and so easy! Cooking chicken in its whole form i.e. with the skin and fat, not only helps you digest the muscle meat more efficiently but it is also full of collagen and gelatin which is excellent for skin, hair, nails and joints. As an added bonus it’s also way more delicious!

Ingredients (for 1 person)
1 organic grass fed chicken leg OR 2 thighs (with skin!)
1/2 medium sized butternut squash
2 carrots
1 clove of garlic
1 courgette or 5 stalks of long stem broccoli
1 handful of spinach
1 TBSP coconut oil
Salt
Pepper

Preparation
Preheat the oven to 190deg (180 if you have a fan oven)
Peel and cut the butternut squash and carrots into the varying sizes (that way you get big creamy pieces and small crunchy ones!)
Finely slice the garlic
Peel or finely slice the courgette and roughly chop the spinach

Directions
Melt half the coconut oil on the oven tray (I just pop it in the oven for a minute) then rub the chicken, squash and carrot into the melted oil and sprinkle with salt. Cook in the oven for 40-60 mins depending on the size of the chicken. When the juices run clear, the chicken is cooked.

About 10 minutes before the chicken is cooked add the rest of the oil to a hot pan and fry the garlic and courgette for 5 minutes on a med-high heat then add the spinach, salt and pepper for the last 5 mins.

I always serve my meals with a spoonful of sauerkraut for extra nutrition and digestibility! A dollop of good quality organic mayonnaise is another yummy addition!

Enjoy!