Hello, hello, it’s been so long!
Quick update, we are in the house, the kitchen is gorgeous with its big, chunky, cool granite surfaces, I love working on them and they are perfect for photos too.
The bathroom has a working shower, loo and basin but the bath is being used to hold towels …. and there is, as yet, no door. Maybe today!
We are feeling exhausted after working every day for so long (OK apart from the enforced holiday on the Il de Ré when our first guests were here and we hadn’t got a bathroom in, haha, poor old us!) but it is a very satisfied tired. We have moved past the point of working for days on end without much to show for it (though loads has happened in the back ground). At last the things we are doing actually do show and everything makes a difference – as a door or two would.
So many people are dealing with being tired, over worked, looking for work, ill or caring for somebody who is ill, stressed, depressed, excited, living on adrenaline …. all this takes energy and nothing can give that more than food – other than a few weeks rest of course, even then you need good, clean, boosting foods. It is so much easier to cut the stodge in summer too. Fresh, local fruits and veggies bursting with flavour and packed with vitamins. Lets make the most of it.
I have been loving the last few days. For the first time in the new house I have been creating meals for clients, soaking, blending, dehydrating and tasting. Balancing flavours and varying textures. Adding colour and packing in the nutrition.
You can do it too – make every ingredient count, try to add in sweet, salty, tangy, sour, warm, cool and as many colours as you can. You know you need green, as dark as possible. Dark purples, bright reds, summer oranges (it is so good to have all the juicy summer peaches, nectarines and apricots), crisp whites etc. Then think of textures, creamy, juicy, crisp, chewy.
CHIA PUDDING: recipe for 2 small bowls
Mix 2 TBS chia seeds with 8 TBS almond milk 1/2 tsp each ginger and cardamon, pinch salt and leave to soak until plump whilst you prep the following
Soak 1 TBS raisins and 1 TBS sunflower seeds (or more of course) in the juice of an orange
Dice and soak an apple in lemon juice
After about 15 mins your chia should be ready so combine everything except the apple together, including the soak juices
Add 1 tsp raw, local honey (or agave) or more of less to taste
Stir in a teaspoon of spirulina
Pop the apple in the bottom of your bowl and pile the rest on top.
Tastes good, does you good 🙂
PS We are offering 20% OFF our raw food retreats in autumn, contact firstname.lastname@example.org
Lots of photos and ideas on my Instagram account and websites – Insta: Desrigoodwin
www.desriskitchen.com www.boutiqueretreatfrance.comLearn More
Hello from renovation city !
The ‘little house’ is almost ready to camp in – just need to finish the bathroom floor, add shower, toilet, basin, tiles, door and we have a bathroom, my main requirement after a kitchen. Also need to finish laying the wooden floor in kitchen, stain and wax/varnish, add cupboards and woodburner…, oh, and put a sink in and we are fine there too. Put bed in and we are sorted, we can then continue from there 🙂
Right now we are back to putting the finishing touches on the main house for our holiday makers and retreaters this year and there are only, well, I stopped counting at 50 things to do so all on target (cue hysterical laughter).
So lets forget it all for a minute and I will give you my Raw Cashew cheese recipe.
Blend until very smooth:
2 cups raw, unsalted, soaked cashews, 1 sachet probiotics, 1/4 cup plus 1 TBS water kefir
Put in a warm place or the dehydrator, wrapped in muslin or a nut milk bag (I use the latter) for about 36 hours, until it smells deliciously tangy.
Mix into it:
1 TBSP nutritional yeast, 1/2 tsp lemon juice, 1/2 tsp Umboshi vinigar (optional), 1/2 tsp smoked paprika, 1/4 tsp pink salt plus a pinch or two of tumeric for added colour if you want to. Mash it all up with a spatula or wooden spoon then push into two ring moulds set on a sheet of greaseproof paper.
Put them into the freezer for a couple of hours to set so that they are easy to push out of the molds then put the cheeses back into the dehydrater for 24 hours (skip this step if you do not have one) to form the rind.
Remove from dehydrater, leave to adjust to room temperature then wrap and put in the fridge for a few days to a few weeks to mature.
Et voila !
When you keep cheese it is important to check it from time to time to make sure no mould is growing on it. I wrap in greaseproof and then a piece of kitchen paper to absorb moisture and store in an airtight glass box, this works well for me.
Ignore the rind making bit and roll the cheese in herbs or crushed pepper corns or some dehydrated ‘caramelised’ onions or even chopped raisons.
Add some herbs at the flavouring stage instead of the smoked paprika.
Eat straight away ! The one in the photo was just out of the dehydrator after ‘rinding’ because I made two, one to eat then and there and one to mature which is still in the fridge.
Let me know how you get on?
Happy weekend, I am now off to sand a floor 🙂
Christmas can be a stodgy affair…but it doesn’t have to be!
Its like wearing that very expensive little something with bargain basement everything else and the whole ensemble looking super chic – if you aren’t careful it can go the other way; it is a question of thinking, balance and taste.
(Obviously I am not talking here about allergies regimes for illness, be aware and take care of your situation).
We don’t want to feel horribly deprived or be the boring one who says “Oh no, I can’t eat that, I am not eating XYZ” to the person who has slaved over a hot stove for weeks (yourself included) neither should we throw all caution to the wind and end up feeling ill.
There are lots of ways, but here are a few ways, to have a healthier Christmas:
Firstly drink lots of water, take your apple cider vinegar, and enjoy the satsumers and fresh nuts!
If you are having people over for drinks make a platter of delectable nibbles that will suit everyone – mix pumpkin and sunflower seeds with sea salt and a drop of olive oil in place of roast salted nuts, a creamy humus without lots of oil, recipe here Here, and with lots of crudites – radish, carrot and cellery sticks, cauliflower florets, chunks of avocado tossed in tomatoe salas (so easy to make, why do people buy the stuff?!), olives, bake small mushrooms and serve with a dollop of pesto on top, the list is endless really, you just need a bit of imagination and a lot less time than making cheese straws and endless bruschettas!
Simple things like loading your dinner plate with more veggies and less of the heavy stuff, not filling up on bread, snacking on more olives, radishes, cherry tomatoes and fewer vol au vents, nibbling some really good chocolate rather than mindlessly gorging on piles of sweet stuff will make your Christmas get togethers enjoyable rather than destroyable.
Try melting some good chocolate (even better make some raw tempered chocolate if you have the ingredients) and dip cherries, bananas or clementine segments into it. Store them in the fridge, not least to stop you eating them all, yum!
Think about it, that’s all, you know what is best and at this time of year it is lovely to enjoy the indulgencies but not to the point of feeling bloated, guilty, even sick. You can make good choices and avoid anything you simply can not eat because there are usually so many alternatives.
If you are the chef look at the balance of the meal. A traditional Christmas meal is actually very healthy if done well. The danger zones are the nibbles, patés, sauces and stuffing’s.
To start how about keeping it lighter maybe a mushroom paté, green pepper corns, oatcakes and some sliced figs made rich and sticky by heating in the oven with a spoonful of honey and splash of balsamic for about 20 mins. Pop them in as it heats up for your turkey then remove and mix up to serve later. Have small portions for taste not filling up, rather to chat and pull crackers over.
There is the meat. I would choose a higher welfare bird or organic – it has had a better life, is more nutritious and provides more meat. It is a good buy. Use the bones for stock. Serve less of it and more of the accompaniments.
Fill your stuffing with lots of chestnuts, onions, prunes, nuts, mushrooms and herbs for scrumptious flavour and texture. I make a meat based one for meat eaters with a small amount of organic pork (about 300gm for enough for 8 people), lots of chestnuts, mushrooms, prunes, onions, pecan nuts, garlic, sage, thyme, salt and pepper and an egg to bind it all together. Full of gorgeous flavours. Quantities below.
For my vegetarian one I use similar ingredients but in place of the pork I use more mushrooms and chestnuts and some chopped olives. I usually change the fruit and use figs, probably some walnuts and cashews in place of the pecans, extra onions and olives and some capers for depth. Quantities below.
The vegetarian version is as popular as the pork one with the meat eaters, it also makes great veggie burgers for any time of year!
Offer lots of vegetables, I usually roast some potatoes (of course!) and parsnips, steam sprouts and top with some butter and nutmeg and poach carrots sticks in orange juice. I serve mashed sweet potatoes and celeriac rather than more starchy potatoes.
Chop and boil sweet potatoes celeriac. When just tender strain, keeping the liquid for your gravy, add lots of black pepper, some butter and an egg to bind and make it deliciously creamy and mash it all together until smooth. Taste and add salt if needed, the celeriac has a lovely salty flavour so it’s a good place to hold on the salt. Recipe below.
I often add in some chopped kale or savoy cabbage at the end for a tasty and nutritional boost! This can all be prepped in advance and popped in the oven to reheat. Make it easy! Here is another recipe using cauliflower.
For the gravy I am purely indulgent – it is made with the meat juices, a stock made from giblets, carrot, onion and celery, any vegetable cooking water left after I make the vegetarian gravy, red wine and port and thickened in the traditional way with flour. No excuses for that today. There are lots of great gravy recipes to be found online. The vegetarian version involves some butter and flour, onions, garlic, vegetable cooking liquid, marmite, mushroom ketchup, some dulce (we are looking for the umami here) a glug of red wine and port.
For both recipes allow reduction time, as that builds the flavour.
I also make cranberry and bread sauces to compliment the meal and go with the left overs.
I LOVE the left overs, they are my favourite bit with pickled onions, homemade mayo, lots of leavy salad and Boxing day films.
Don’t forget to use the hand test, it helps me everytime, remind yourself here.
Merry Christmas, I hope you will be warm and happy, with or in touch with loved ones and most of all loving yourself. Thanks for reading my posts this year and motivating me to be healthier and happier and boosting my own health.
Pork stuffing serves 6ish
300gm organic minced pork
1 cup chestnuts
1 cup chopped mushrooms
1/2 cup pitted chopped prunes
2 finely chopped onions
½ cup crumbled pecan nuts or walnuts
2 crushed cloves garlic
Handful sage leaves chopped
Sprig of thyme leaves picked – use the leaves not the stick!
Big pinch salt
10 grinds of pepper
Vegetarian stuffing serves 6ish
11/2 cup chestnuts
11/2 cup chopped mushrooms
¾ cup pitted chopped prunes or figs or half and half
2 finely chopped onions
½ cup crumbled pecan nuts or walnuts or mix of either with cashews
¼ cup chopped green of black olives
2 crushed cloves garlic
2 teaspoons rinsed salted capers chopped
Handful sage leaves chopped
Sprig of thyme leaves picked – use the leaves not the stick!
Big pinch salt
10 grinds of pepper
Mash for 6-8
1KG sweet potatoes
1 dessertspoon butter
Taste and add salt if needed.Learn More
It has been a bit mad here the last couple of weeks.
I have started my French business, Desri’s Kitchen and been number crunching and trying to make that work on paper (in the French system – that is hard!). I am adding in teaching raw cuisine as well as healthy ways to tweak your cooking (including gluten free, dairy free, grain free etc).
Also we have been running ahead of electricians putting wall frames and ceiling frames in the Little House which means that is really taking shape! Nothing like deadlines to make Robin and I make something happen. Talking of which we also had a photo shoot for Oliver’s Travels which meant we had to strip ourselves out of our house – every room had to be made neutral, which for a hoarder and we who attatch emotion and history to almost everything we have gathered was a tough ask, to say the least.
We did it though and the photographer was a great guy who, it happened had recently, along with his girlfriend started eating a raw vegan diet! We talked for ages as there was lots in common with Robin and me resulting in the shoot running late and giving me an excuse to ask him to stay for lunch. I whipped up creamy noodles, avocado and courgette tartar and a green salad all with crunch seed sprinkles.
It is really important when changing your diet to cover as many tastes and textures as you can. Food doesn’t only nourish us physically but emotionally too. I hear lots of you say to me “But I so want something creamy like Italian cabonara or a creamy spicy curry” or “I need a rich, sticky, sweet and sour Chinese meal”. So have it – make your healthy food taste spicy and creamy, rich, sweet and sticky, crunchy and pungent, salty and sour.
A few easy recipes which can be used as dressings for noodles; you could use spirilized or peeled carrot, courgette or squash noodles or some healthy alternative pasta type noodles like quinoa or, as I did, kelp noodles.
The same recipes could be used as spreads or dips for crudites. If you tolerate and want to eat bread you could dip that in or spread it over.
How to make your healthy food taste delicious:
Create creamy textures
1 avocado whipped up with a 1 TBS of sweet miso (I like sweet miso a lot at the moment but if you don’t have it use 1/2 TBS darker types), 1 TBS chopped onion, 1 TBS nutritional yeast (or more to taste, check at the end), 1 tsp apple cider vinegar, 1/2 tsp agave/honey/maple syrup (one of them, not of all of them!), 1/4 tsp salt, pepper. Optional some crushed garlic.
Make it sweet ‘n’ spicy
2 TBS olive oil, , 2 TBS lime juice, 1 TBS maple syrup, 1 clove garlic crushed, 1 crumbled dried chilli (the little red ones), salt and pepper to taste. Whisk or shake in a jar with the lid on (I know, its obvious, humour me;).
Use Italian tomatoes
Soak 3 sun dried tomatoes and 1 big or 2 small dates in warm water until soft (this can take an hour or so), chop. Blend with 2 chopped fresh tomatoes, 1TBS chopped onion, 1/2 TBS white wine vinegar (I am liking chardonnay vinegar right now), 1/2 clove garlic (or more, your choice), pinch chilli flakes or 1/2 – 1 small dried chilli crumbled, a good pinch of salt and lots black pepper. Sprinkle whatever you make with it with ripped fresh basil or use 1/2 tsp dried Italian herbs.
Use delicious oils and high-quality seasonings
And lets not forget good old olive oil and balsamic – use the best olive oil, old syrupy balsamic, flakes of fleur de sel or Malvern salt or similar and a few turns of good black pepper. I’d go with about 5-1 oil to balsamic, in a bowl sprinkle the salt and pepper over and use like that or whisk or shake and use as a dressing. Such a treat!Learn More
Doing this is your choice. Everything is your choice. Everything you eat, drink, think and do will effect how you feel mentally and physically. If you have an illness, an auto-immune problem, lack energy, have hormone imbalances, mood swings, lack of concentration, brain fog, constipation, acne – you fill in the words for you – you can change how you feel if you choose to.
You only need to tweak really – tweak a salad for a pie haha, no, I am kidding! Well I am not but there are better ways; Tweak a good pie for a bad pie (suggestion in the last post), roast some sweet potatoes with cumin and smoked paprika in place of fried potatoes. Use Make almond milk instead of drinking pasteurised milk, homemade almond milk its cheaper, fresher and more natural than prepacked. Top some roast aubergine slices with onions, red peppers, mushrooms, garlic and some goats cheese instead of pepperoni pizza and so on. Lots more ideas will follow over the coming weeks.
As you tweak and add in good stuff, move more, sleep and look better you will be more inspired to do more of it.
Make it a habit to have a really fresh and juicy green salad with meals; if you don’t already love that you will start to. You just need a good dressing (recipes coming up over the next few posts) to make it just as you want it.
Be prepared for feeling a bit rubbish as you remove the bad. If you are used to drinking coffee and black tea all day, fluffy or stodgy white stuff (pasta, bread, pastry, cake, biscuits, pies you know what I am talking about) then as you remove them your body and head will probably complain a bit. Drink more water, rest if needed, move more to push the toxins through. Have warm salted baths to pull the rubbish out. You might be a bit bloated and windy (sorry) as you add more fibre to your diet – chew well, eat slowly, stop when full. Consider taking probiotics and digestive enzymes. You can find them in health food shops and online. They can help but you don’t have to. I take a course now and again and make my own probiotics which I eat and drink daily, more about that in another post.
Walk, run, jump up and down on the spot, go for a swim, walk or run up and down stairs, dance, do whatever it takes and whatever you can to move. You need to use those muscles. They support you and hold you up, keep all your bits together. Moving raises your heartbeat, increases your oxygen intake, moves your lymph and so removes some of the toxins. It helps digestion, increases metabolism and mood. That’s enough for now, trust me, MOVE!
Drain and rinse 1 tin or jar of red kidney beans or chickpeas, put in food processor. Peel and chop 1 big courgette and throw that in too.
Add 1 big TBS Tahini,
Juice of 1 lemon plus a grate or two of zest.
1 clove garlic.
1 tsp cumin.
Pinch salt (GOOD salt!).
Blend adding a few drops of very cold water until you reach the consistency you prefer.
Serve as it is or with a drizzle of olive oil and lemon juice (please don’t be afraid of good oils, they oil your joints, your skin, feed your cells – olive oil, sesame oil, coconut oil, avocados all GOOD).
Serve with chopped veggies, in wraps preferably made from coconut or cabbage/ lettuce leaves, in baked sweet potatoes etc.
Bits and bobs meal
Last night I served this humus with:
Raw courgette, flax seed, physilium husk, onion powder wraps
Fried courgette, red onion, mushrooms, tomatoes, cumin and ground coriander
Chopped avocado, tomatoe, fresh coriander leaves, lemon juice
A pile of roquette and coriander leaves
Non dairy cheesy sauce made by blending soaked cashews, pine nuts, nutritional yeast, lemon juice, dash umboshi vinegar or a stoned umboshi plum, pinch salt and ground pepper. Actually I confess I used a few other ingredients (hence the interesting colour!), which have to remain secret for now, but that recipe will get you an amazing cheesy sauce!
There is no way you could feel deprived eating that!
Our diary for the last two days:
Me: corn crackers with butter and jam (homemade). Dates, soaked and sprouted almonds.
Robin: meusli type cereal (bought) homemade almond milk.
Both: 1 coffee with breakfast
Smoothie: celery, dandelion leaves, parsley, bananas, cherries, maca, spirullina, chia
Robin: Banana, Magnum ice cream!! (note to self make some sweet snacks to be at the ready!)
Humus (recipe in this post) carrots sticks and cherry tomatoes
Raw seed based Falafels with cucumber, tomatoes, tahini sauce wrapped in cabbage leaves.
Piece very delicious, old, hard cheese (using it up!) with Quince paste (homemade).
Apple cidre vinegar in water X 2, 1 ½-2 litres filtered water, green and red tea.
Walked over 10,000 steps (through forest, speedy), swam ½ KM (again, speedy).
Breakfast; Me as above, Robin whole grain toast.
Juice: celery, kale, cucumber, lemon.
Me: Chia pudding with homemade almond milk, banana, spirullina and acai.
Robin : Cereal with homemade almond milk and fruit. Ice cream (NB he is doing masses of physical work and when they are gone they are gone 😉
Grain free wraps, cooked veggies with spices, humus, chunky guacamole, Coriander and roquette from the garden, tomatoes, cheesy (non dairy sauce) recipes in the post.
Plenty of water, red tea, ACV in water x 2. Filtered water, green and red tea.
Walked over 10,000 steps (through forest, speedy), Me danced 30 mins, Robin active work. Ten minute meditation.
Wednesday so far:
Smoothie using the large quantity of juice I made and stored yesterday with banana, mango, frozen cherries, pollen.
Boiled eggs (me 1 Robin 2).
Tonight I am not sure but probably heading for roasted veggies as I haven’t given it any thought and my hands are still covered in wax from renovating a floor!
Take it easy, be kind to yourself, keep hydrated and think about your left hand (see last post here Feel better!).Learn More
First things first.
This post is the first of a few after the huge reaction I received to this Facebook post –
“If you are feeling tired, achy, demotivated, tense, cranky, ‘your age!!!’ Sleeping badly, looking and feeling bloated, sad, down, fat, floppy, grumpy, mentally fudgy, slow etc etc and would like to change that, pm me. Robin and I are doing a recharge, defrag, reboot and I’ll share what we are doing if you want to join in.
Lets peel back those layers, feel energized and find our shine!
What I am aiming for is to reduce inflammation ( a few flare-ups lately) calm my head, (can’t sleep properly as brain is whirling with ideas), calm stress (walls in wrong place, cracks appearing in ceiling of main house etc /:), reduce migraines ( Robin has been having lots of dream state and opthalmic ones lately) and in the process I’ll probably lose a few pounds.”
As this goes on I will get to the point of just journaling what I eat, drink, do plus share a recipe and maybe a bit of info. This post is word heavy just to get you going, sorry!
It is really easy to grab a piece of toast, a mug of coffee, a sandwich, a piece of cake from home, supermarket or motorway service station.
It is hard to travel or work healthily unless you are prepared either to just drink water and munch on fruit (which is a really good option if it is just for a day or so) or are prepared to be prepared.
Being prepared simply means having things with you that will taste good and do good.
FEELING STODGY Have you noticed that when you eat stodge you feel stodgy?
If I eat bread for example I feel heavy and bloated. If I weigh myself up to 24 hours after eating bread, and I am talking about a bread roll rather than a loaf, I will weigh 1 – 1 1/2 kilos more than if I hadn’t. We have been away this week and I have eaten bread each day. Almost all the food has been cooked which probably means a heavyish hand with the salt (and not the Himalayan good kind), and from the second day I have been around 59.5kg. I normally average 57-58kg. All the time we were away, between 9.30am and 7.30pm, I have only drunk water and eaten a couple of pieces of fruit. I have not eaten excessively in the evening. I’ve had a few glasses of wine, a piece of bread with a reasonably healthy meal by most people standards.
I not only feel heavy I am heavier. That is because my body is holding onto water; It actually is bloated. The bloat is all over, inside and on the outside so if you think my tummy cells are a bit bloated, so will be my brain cells and so on. Not a good thing I am sure you will agree.
Today I am 59kg. Tomorrow I expect to be about 58.5kg. All that is simply not eating processed food or bread.
So when I feel stodgy I AM stodgy. I feel bloated because I AM bloated.
That is just my reaction. If people are doing this every day it is building and growing, water retention leading to high blood pressure, fat cells filling up leading to extra padding, less movement, strain on joints and organs….
OBSESSING So, secondly, food can be obsessive.
You can eat obsessively and you can ‘not eat’ obsessively.
You can find yourself not eating because there isn’t anything healthy (so drink lots of water and have some fruit until your find something good or do your prep!) and so not eating too often or eating whatever there is and then feeling bad about it OR even saying “I’ve blown it I might as well continue eating badly, gimme another pie!”.
None of those things are healthy in any way.
1, Be prepared.
2, Eat before you are desperate and monster mind takes over rational mind.
3, If monster mind takes over and you have eaten the pie (whatever your pie might be – ice cream, chocolate, cornish pasty, stodwich …) spin round three times and put it in the past! Continue in your new, healthy way.
4, DO NOT BEAT YOURSELF UP!
5, Every mouthful of food or drink you take can heal or hurt. Make each one count.
Hold both hands up. Left hand good, right hand bad.
Raise a finger on each hand for relevant food –
I.E. I had two dates, 6 almonds, two crackers with butter and jam and a little coffee for breakfast.
Dates, almonds, crackers on left hand, topping and coffee on right hand. As long as the left hand is ahead we are doing OK. As we move ahead you will need to borrow your right hand for the good side 🙂
If you are dealing with an Auto immune disease, are simply out of energy, over weight, stressed, struggling to be enthusiastic, depressed, anxious, find you haven’t laughed or even smiled in a while, wake up all night long, feel bloated, get constipated, wind, acid reflux, have cellulite, beer belly, menstrual problems, hormone problems, spots, dull hair, brittle nails… then what you eat will effect all this!
Think of each morsel you eat as something that is going to cause change for the better. Flood yourself with nutrients! We are made up of nutrients, every process in our bodies is aided and abetted by how we nourish ourselves.
You know that if you eat a quiche made from pastry, bacon, eggs, cream and cheese served with chips it will not have the same effect as a quiche made with a crust of blended nuts and seeds, filled with organic eggs, spinach, sweet corn, peas and capers and served with a crispy, juicy salad (or to take it to another level a creamy filling of cashew nut cheese with tomatoes, wilted spinach, softened red onions and red peppers and sprinkled with capers) BUT I can assure you it will taste delicious.
The first will make you feel full, heavy and tired, the second will leave you feeling satisfied and the left hand will have all fingers up, the right will be close 🙂
I suggest that today you shop for fruit and vegetables with a few extras;
This is my shopping list, some will not be available or not good quality so I will use it as a guide (I get as much as I can organic, the benefits are multiple) as well as stuff I have in my cupboards that you would do well to stock. Buy enough but not too much that it goes off before you eat it or the quality is compromised. If you can shop every few days its better.
Apples, bananas, lemons, oranges, courgettes, aubergines, parsnip, garlic, sweet potatoes, cucumbers, carrots, celery, red onions, avocados, tomatoes while they are still good, butternut squash (or any squash of pumpkin), mushrooms, capers (packs that salty punch!), any good salad leaves, actually I will be getting mine from the garden including dandelion leaves (and using self seeded herbs and roquette I discovered joyfully!), curly kale and/or spinach, sunflower seeds, pumpkin seeds, almonds/cashews/walnuts (not salted – raw) Quinoa, tin chick peas, tin red kidney beans, tahini, dried seaweeds, tamari and/or Braggs liquid amos and/or nam shoyu for flavouring, really good olive oil, maybe add in some avocado oil, sesame oil, Himalayan salt, apple cider vinegar with the mother – the cloudy bit in the bottom which means it is alive! Any herbs and spices you like – I use a lot of cumin, coriander, smoked paprika, cayenne pepper, cinnamon. Maybe some organic eggs, goats or sheeps cheese (feta is a good one), kefir or live sheeps of goats yogurt, raw honey and agave or coconut syrup.
The main thing here is fresh, non-processed, clean, easy to digest. Any fruits or veggies you like with enough variety to cover lots of colours (eat a rainbow). Be guided by what you like, can afford, is fresh.
Following on from this will be some recipes but for tonight use some of the your veg – carrots, parsnip, courgette an onion, a clove or two of garlic an apple or some blackberries (if you have access to figs I would use those, I freeze ours as well as blackberries to use all winter) – chop them up (wash and/or peel if not organic), toss in some olive oil, a sprinkle of salt and some spices, I would use cumin, smoked paprika, cayenne and maybe a bit of cinnamon and pop them in the oven for half an hour. Add some shopped mushrooms and crumble some feta over the top. Leave another ten minutes in the oven until all is cooked through. You could plop an egg in for the last ten mins if you fancied and sprinkle some rinsed capers over the top for that extra bite!
Make extra to have for lunch tomorrow either just as it is or wrapped up in some kale or lettuce leaves with a dollop of yogurt on top and a sprinkle of cayenne for a bit of a kick.
NB Please have your doctor check out anything that is ongoing, seems strange, causes pain, where blood is evident – use common sense, I am not a doctor, I do not diagnose, I am a clinical nutritionist with 16 years of experience on myself and others who want to help themselves naturally and significantly. Also if you have had chemotherapy please take your doctors advice – if you go into a detox of any kind (this is clean eating and taken to an extreme could put you into detox) any chemo chemicals stored in your cells could flush out and your organs have to deal with that which could have a negative effect.Learn More
Here are a couple of recipes for you. Easy to make. Quick. Very good and won’t give you that saggy feeling after eating it AND you will feel as though you have eaten!
I didn’t actually weigh or measure anything, just threw it all in. You can do the same or follow my measuements. When I need something to eat fast or have other things to do rather than enjoy the food prep I like to throw it all together, no fuss. I used what I had, there are substitution suggestions at the bottom of the post so that you can use what you have.
6 soaked sundried tomatoes chopped small – I didn’t wait for these to soak (I hadn’t planned to make this, if I had I would have soaked them an hour or two earlier). I put them in a cup of warm water when I started then used them as soon as I need them.
1/2 cup pumpkin seeds ground in blender or food processor or with elbow grease with a pestal and mortar.
1/4 cup pistachio nuts ground in blender or food processor or with elbow grease with a pestal and mortar.
1/4 cup hemp seeds
1 hand full of basil, parsley and coriander chopped
1 TBS chia seeds
Juice half a big lemon
1 TBS olive oil
1 TBS tomatoe soak water
1 tsp dried herb de provence
1 tsp ground cumin
Several grinds of black pepper
Good pinch of Himalayan or other mineral rich salt
Mix it all together and roll into balls.
At this point you could serve with the sauce or store in the fridge till later or dehydrate for a few hours and serve warm.
1/2 cup Tahini
Zest of half a lemon
Juice of one lemon
3 cloves black fermented garlic
1 Umboshi plum, stone removed
1/2 cup warm water (or more if you want it runnier, wait until it is blended up to decide)
Blend it all up. If you do not have a high speed blender chop the garlic and plum finely or squidge through a garlic press then whisk it all up. Add more water if needed.
Plate with salald leaves, any salad ingredients you like, drizzle with the sauce, scatter with sesame seeds and nasturtium flowers – or any flowers or fresh herbs, make it pretty!
If you want to stuff it all in a pitta bread or a wrap. Wholemeal is best.
Braggs – pinch salt/ tamari/ soya sauce
Umboshi plum – Dash Umboshi vinigar or leave out.
Black garlic – one clove fresh, remove central shoot
Herbs de provence – Italian herbs, dried oregano
Pumpkin seeds – sunflower seeds
Pistachio nuts – wallnuts/ almonds/ pecans/ mix of all or any of these nuts/ more seeds for nutfree version
Hemp seeds – replace with any of the seeds or nuts
Sundried tomatoes – half a fresh tomatoes and 6 chopped black olives.
Fresh herbs – use any mix of the herbs I used, even just one.
“It’s a Papaya”.
“What do you do with it?”.
Where shall I begin?!
Here’s a few things you can do with papaya:
1 Cut it in half and remove the seeds. These are very good for killing certain parasites in the gut, I know but you probably have a few…at least…. If you are making a smoothy keep a reaspoon full to add in, gives a slightly spicy tang.
2 Sprinkle with lime juice and just eat it. Delicious any time and a great start to the day.
3 Dry the seeds and use them in a pepper mill, they add a nice punch to food and extra nutritional benefits too.
4 If you eat a protein heavy meal, for example red meat, have some Papaya as a refreshing desert or starter. It is full of papain, proteolytic enzymes, that help digestion. It is also high in vitamins A, B and C, potassium, calcium and of course fibre which we love!
5 Delicious in a salad.
I make a big mixed salad using various leaves, all the summer standards such as cucumber, radish, tomatoes, onions etc and chop in a papaya ( or half, depends on the size and how many people!) and avocado.
Sprinkle with sea weed flakes and toss in a dressing of your choice. My fave for this salad is: juice of an orange, about 1 desert spoon (to taste) Braggs, same of really flavoursome olive oil, tsp honey or agave, a crushed clove of garlic.
I sprinkle the whole thing with some chia seeds (to soak up all that lovely dressing) and help seeds.
6 Don’t throw away the skin! Rub in on your hands, your face, elbows, knees, all over. It softens your skin, eats away the dead skin cells, cleans it really. Leave for up to ten minutes (avoid your eyes) then rinse off; like a baby’s botty.
7 I went to an Ayurdedic retreat and it was served steamed (traditionally Ayurveda is not so cooked as depending on the dosha some people find raw foods harder to digest). It was actually delicious, I couldn’t tell it had been cooked so maybe it hadn’t been steamed much; I’d stick to raw personally.
So, there you have it, a few ideas to enjoy the magic of Papaya.
I think I’ll print it out on cards and carry some around with me to give to the people on the super market tills!
I’m just going to blurt it out.
You are in for a treat and so are our friends and visitors and clients because… drum roll… I am enrolled on a course! It is going to be busy because actually I am enrolled on two! As anyone who knows me could have told you actually, why do one thing when you can do more?
In my last post I said I am not a chef and it is true, but now I AM GOING TO BE ONE!
A real raw food certified chef from ‘the’ top school. So I may not post much for the next 4-8 weeks, or it could go the other way and you could be treated to my high achievements – and the lower points.
That reminds me of being asked to make chocolate fudge cakes for The Damn Yankee, where I was trainee manager once upon a time. They thought I could do it without problem especially as it was using a mix. Well, you did add a lot of things so I don’t think its giving away any trade secrets and I didn’t sign anything.
Anyway, I added the things, whisked and mixed, became VERY confused over the instructions which were talking about different altitudes needing different oven temperatures but I did it. I made them. I was so pleased and happy because they worked and didn’t look too bad at all. And relieved to have finished because it took three times longer than they said it would.
I was pretty splattered but that was to be expected wasn’t it? I still wear food a lot, you will rarely see me in white where food or drinks are available.
Off I went home to get changed for my evening shift feeling satisfied and excited to hear what they would say when I arrived and they (bosses, colleagues etc) saw the wonderful gooey chocolatey cakes in the upstairs kitchen. I think it was only used for making those cakes each week as it was in the newly refurbished and empty flat above the restaurant.
When I came back all smiles and awaiting praise I couldn’t understand the stoney glare that greeted me – “Desri, lets go upstairs shall we….” I knew it wasn’t good, maybe they weren’t as springy as I had thought.
Sean opened the kitchen door and said “Just look at it!”. I looked at the stark white kitchen, bare other than the mixer and the cakes, then I looked again. Oh deary me , there was chocolate splattered on the walls, on the Mixer, on the floor and even hahaha, now I can laugh, on the ceiling!!!
I hated cooking, I was rubbish at school and as you know I still rarely bake a real cake and hardly ever a decent one.
They never asked me to do it again. Yey!
FOOTNOTE – Do not use that as a reference for your own experience! A very similar thing happened when I had to clean out the ice cream machine, but it didn’t have the same result, I was made to clean it every time until I could do it with less mess.
Runs in the family – Joel wearing Ice cream and Aimee wearing chocolate, thing is, they were only little 😉Learn More
This is such a quick and satisfying meal, a bit like (a lot like actually) a creamy risotto.
I do adore risotto, full of butter and garlic, wine and parmesan. My favourite is with scallops and prawns. And that is a treat, occasionally.
This one is for any time, no guilt, delicious taste, lovely feel, satisfaction all round. And it is fast.
I made enough for two using 1/2 a medium sized cauliflower which I pulsed along with things I had in the fridge, these turned out to be (yes, that’s what it is like in our house 😉
hang on, the ‘I wasn’t expecting that’ song is on, about to have a weep, I need to turn it off….
…and I am back but I didn’t. There were not many tears but they were hot and heavy with sadness; sweet release of tears held in since the latest in a long line of parental rejection, even at my age it hurts and we learn – if we are lucky – to to put it in context rather than in a box waiting to burst open so that, for me these days, I only have a few hot fat tears rather than fountains from years gone by. We need to release!
Put a sad song on, let yourself go, weep it all away, it is not wallowing, it is cleansing -obviously it can be temporary if you don’t cleanse those emotions and back logs deeply but not everybody wants to or knows they can. But it is really, very beneficial. Just one song though otherwise it could turn into a wallow and who needs that? Not us. Then jump up, spin around, run up and down the stairs, think of something funny, change your posture, stand tall, smile, smile, smile and get on with your day.
Anyway, back we come – so I pulsed half a cauliflower with half a red pepper, a fat spring onion, a lone mushroom and a few sprigs of coriander.
I tipped it into a bowl and then (without washing the food processor bowl) I put in half an avocado, some cashew cream I had left over from something or other (yogurt would be good or the rest of the avocado), a drop (about 2 teaspoons) of cider vinegar and whizzed it up.
Then I stirred it into the grainy mix in the bowl and served!Learn More