I was fiddling around in the kitchen the other day and came up with a new drink that I believe should be on everybody's lips. Move over Golden Mylk (as much as I love you)! And make way for my Maca and Tahini Latte.
This creamy and warm concoction will support your immune system and revitalise your body, both mentally and physically. It’ll get your metabolism revving first thing in the morning, providing you with more get-up-and-go, reducing fatigue and ensuring your body is functioning at it’s best.
Today’s modern, hardworking men and women can often be seen multi-tasking in the centre of busy cities, hands clutching their morning caffeinated beverage, determined looks upon their faces. For decades caffeine has been viewed as a daily necessity to get you moving in the morning and to ‘switch on’ creativity.
But for many people, caffeine may be doing more harm than good. Overdoing caffeine can cause your blood pressure to swell, burdening your already hardworking heart!
Caffeine and other energy-enhancing supplements can also overload the endocrine system in the body. Since the endocrine system and the adrenal glands are responsible for the release of important hormones into the body, too much caffeine can result in an imbalance in hormones, such as oestrogen and testosterone. Plus I’m sure I don’t need to remind you about the relationship between hormone levels and mood swings. Eeek.
For someone aiming to maximise their gut health, caffeine can impede progress as it can cause indigestion and incontinence not ideal on a busy working day when you are trying your upmost to be fierce! Diuretics can hinder the absorption of vital nutrients by the gut and can lead to the unnecessary loss of healthy gut microbes.
What is maca powder?
Maca is grown in the Peruvian Andes and is packed with vitamins, minerals, essential amino acids and phytochemicals. It is the root of the Maca plant that is of the greatest nutritional value and it has been used by the Incas for centuries. Generally used to improve energy levels and revitalise the body it is nutrient dense and has a variety of beneficial uses. It can be ground into flour, added to smoothies and drinks and used in baking too.
What are the benefits of maca powder?
- It’s nutritious and is made up of protein, fibre, essential amino acids, vitamins A, B1, B2, B3, C and D, iron, magnesium, copper, zinc, sodium, potassium and calcium – oh my!
- Helps to increase energy levels, without causing stress to the endocrine system and key organs in the body
- helps to reduce chronic fatigue
- balances hormones in men and women, as it contains amino acids which are the building blocks for hormones.
- Peps you up! Think elevated mood and a reduction in self perceived anxiety, stress and depression.
My Maca and Tahini latte contains no caffeine, no processed sugar and no pharmaceutical energy enhancers. And this frothy brew boosts energy levels in a balanced and sustainable way, with no stress on the body. Yay for that!
1 cup coconut milk
2 tsp maca powder
1 tsp tahini sesame paste
1 tsp vanilla
To sweeten add 1 tsp rice malt syrup to taste (optional)
Place all ingredients in a small saucepan over medium heat and stir, whisking until combined and just warm then pour into a heat proof blender and blend for a few seconds until frothy. Garnish with toasted sesame seeds and a little cinnamon on top.
Are you ready to start your morning with a grin on your face? All it takes is this one simple smoothie bowl recipe to turn the corners of your mouth into a beautiful smile.
Delectably thick and chocolaty, with fruity hums of banana and hazelnuts this is my Happy Feels Mocha + Banana Smoothie Bowl.
People will be wondering what has you so chirpy early in the day and as it’s made with coffee, raw cacao and banana, this flavoursome smoothie bowl will give you a natural hit of dopamine (the happy hormone) 😀
Besides being as ‘happy as Larry’, your ability to focus, be motivated and make considered decisions, will also increase. Think about all of the good fats and complicated carbohydrates found in banana and nuts, then times them by two and you’ll find yourself powering through your day like a Russian gymnast, with effortless backflips, half turns and triple twists.
Mentally boosting and slow energy burning, this smoothie bowl has not finished yet! Both raw cacao and bananas are a great source of antioxidants, and bananas provide 10% of your daily potassium intake and 15% of your vitamin B6.
So please don’t have naughty thoughts eating what seems to be a delicious mocha and banana custard for breakfast, soon enough the dopamine will kick in and you’ll be grinning from ear to ear. 🙂
Want to Supercharge it?
The great thing about a smoothie bowl is that you can add any type of sneaky green, and never taste the difference. Try a handful of baby spinach, kale, avocado or even frozen peas, to get a head start on your veggie intake for the day. Ps you don’t need to add the coffee if you don’t want to!
Happy Feels Mocha + Banana Smoothie Bowl
- 1 shot (30ml/1 fl oz) of coffee or use decaf if preferred or dandelion tea (optional)
- 1 Tbsp chia seeds
- 2 Tbsp raw cacao powder
- 1 Tbsp Heal Your Gut powder (optional)
- 35g (¼ cup) roasted and soaked hazelnuts (or any nuts of your choosing)
- 1 frozen banana, sliced
- 120ml (½ cup/4 fl oz) coconut milk
- 120ml (½ cup/4 fl oz) of almond milk (or any other dairy free milk)
After brewing a shot of coffee or dandelion tea, add the chia seeds to the liquid and let them sit for a few minutes. Then combine all the ingredients in a blender and blitz until there are no lumps. It can be quite a thick mixture, if your blender is struggling add extra almond milk or water in small amounts to help it along.
Poor the smoothie into a bowl and place more slices of banana and a sprinkle of mixed nuts and seeds on top. All that’s left to do is dig in!
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It’s hard to ignore the growing size of cupcakes and muffins at cafes, bakeries and supermarkets. It seems that many of us have adopted a ‘bigger is better’ attitude towards confectionary.
These monster muffins are often crammed with white flour, refined sugars and added preservatives. Processed carbohydrates and sugars are broken down quickly by the body, causing a rise and then sudden drop in sugar and insulin levels in the blood. This ultimately results in hunger pangs not too long after eating, and a massive drop in energy levels.
Let’s not forget that your gut microbiome isn’t the biggest fan of processing large amounts of sugar, and the outcome of your over-indulgence may linger with you longer than you anticipated.
Conventional sugar-laden treats are all too readily available, making it hard to avoid temptation when you’ve decided to embark on your journey to a healed gut and a zero muffin top.
So what makes my teacakes any different?
Well, I don’t want to burst your muffin bubble, but I do think it’s safe to assume that most muffin and cake recipes out there are more than likely recipes for weight gain! Think of my scrumptious teacakes as a gluten free, fructose free, tummy-loving alternative to those syrupy, lackluster store-bought muffins and ones that are gut health friendly.
Strawberry teacakes taste like the cross between a mini muffin and a scone and the strawberries give a beautiful "jammy" natural sweetness. And just a note, as we head into berry season, I would recommend using fresh strawberries to give the teacakes a little more moisture if you can.
As a substitute for glutinous white flour, I’ve used almond meal and buckwheat flour, which are released into the blood slowly as an energy source, preventing that sudden peak and then drop in blood glucose levels. You can mix and match whatever flours you have available in this recipe but if you're subbing with coconut flour be sure to add a little more coconut milk.
To make this recipe gut friendly, I’ve popped in my special dinosaur powder, AKA Heal Your Gut powder which gently cleanses and sweeps away plaque built up in your gut over time, resulting in reduced bloating and the perfect environment for healthy microbes to flourish.
You'll notice I've included a touch of rice malt syrup as a subtle sweetener as it doesn’t have an overwhelming sugary taste, but you can omit this altogether if you prefer or just use stevia instead.
Coupled with a warm mug of tea, my teacakes are the perfect treat when you’re entertaining guests. It's time to replace stale, greasy treats from the biscuit tin with these. I guarantee that your friends and family won’t ever taste the difference.
- 50g/ 3.5 tbsp organic butter, softened
- 2 eggs
- 4 tbsp rice malt syrup
- Alcohol free vanilla
- 1 cup almond meal
- 1/4 cup buckwheat flour
- 2 TBS Heal Your Gut powder
- 1 tsp baking powder
- Pinch salt
- 1/2 cup coconut milk (or any milk)
- 1 cup Strawberries cut into quarters or eighths
- 180c for 18-20 mins
- Preheat oven to 180C
- Whisk softened butter and rice malt syrup in a large bowl
- Add eggs and vanilla and mix well
Add to the bowl almond meal, buckwheat flour, HYG powder, salt and baking powder and stir until just combined
- Fold in coconut milk and strawberries, reserving some for toppings
- Spoon into muffin pan that has been greased with butter or coconut oil, or use paper muffin liners
- Add extra sliced strawberries on top
- Bake for 18-20 mins
- Serve with nut butter/ coconut cream/ yogurt and cup or peppermint tea!
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The world is a sweeter place with ice cream in it. I must admit I find it very hard to say no to a bowl of that kind of deliciousness when I’m offered it, but a little scratch beneath the surface of what we currently accept as ice cream has turned the traditional version of this gorgeous treat into a colossal turn-off.
Ice cream originated back as far as the second century B.C, with speculation that Alexander the Great enjoyed snow and ice flavoured with honey and nectar. The bible speaks of King Solomon being a fan of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) would send runners into the mountains to collect snow, which he would enjoy flavoured with fruits.
Historians estimate that the recipe evolved into the ice cream we understand today sometime in the 16th century. The Brits and the Italians seem to have discovered ice cream at around the same time. "Cream Ice," as it was called, would appear regularly at the table of Charles I during the 17th century, but it wasn't until 1660 that ice cream was made available to the general public, when the Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.
Until 1800, ice cream was a rare and exotic dessert only accessed by the elite classes. Around 1800, insulated ice houses were invented and the ice cream industry emerged in America where it was enjoyed by the masses and increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes and equipment.
After WW2, ice cream became a national symbol for the Americans, and the end to the war was celebrated with ice creams all around. As food technology increased and the supermarket emerged, more pre-packaged ice cream was sold through supermarkets after the 1970’s, and traditional ice cream parlours started to disappear.
These days, rather than the traditional use of cream, whole milk, sugar and egg yolks; ice cream has an ingredients list from another planet. Last time I checked in supermarket freezer section, here are some of the additives I discovered:
A popular vanilla ice cream ingredients label:
Reconstituted Low Fat Milk (56%), Glucose Syrup (Wheat), Sugar, Water, Milk Solids, Cream, Maltodextrin, Vegetable Origin Emulsifiers [477, 471 (Soy)], Vegetable Gum (412), Flavours, Colour (160b).
And a “raspberry” flavoured ice cream creation contained:
Reconstituted Low Fat Milk (53%), Glucose Syrup (Wheat), Water, Sugar, Milk Solids, Cream, Maltodextrin, Raspberry Juice (0.8%), Vegetable Origin Emulsifiers [477, 471 (Soy)], Vegetable Gums (412, 415, 440), Food Acids (330, 334, 331, 327, 260), Flavours, Colours (163, 120, 160b).
Is it just me or is there something seriously wrong with this picture? What have we done to this beloved sweet treat? With fandangle marketing suggesting green fields with cows, and “traditional” “pure” farm motifs, a quick look at an ingredients list on the current top selling supermarket ice creams show that they’re nothing more than a mix of trimmed, skimmed and adulterated ingredients and numbers formed in a chemical laboratory, not a kitchen!
With many people in the modern age struggling with wheat and even dairy intolerances, I’ve made it a bit of a mission to formulate a super speedy but delicious ice cream substitute that’s made from wholesome ingredients, and this is the next best thing to real ice cream prepared the traditional way with cream and full cream milk.
This is a family friendly ice cream recipe that all ages will adore, and is full of antioxidant rich blueberries, gut flora loving coconut milk and delectable creamy avocado which is high in lovely monounsaturated fats that will make your hair shine and your skin glow. It’s also free from sugar, making it a completely guilt free treat at the end of the night that won’t have any negative effects on your blood sugars, or cause any digestive troubles. You’ll just love its creamy sweetness, and trips to the supermarket for a quick sweet-tooth fix will be a thing of the past with this baby up your sleeve!
Here's a little video about how to make it and the recipe is below.
- 1 TBS Heal Your Gut Powder (optional)
- 155 g (51/2 oz/1 cup) frozen blueberries
- 60 ml (2 fl oz/ 1/4 cup) coconut milk
- 1/2 teaspoon alcohol-free vanilla extract
- juice of 1/2 lemon
- 1/2 medium avocado, pitted and peeled
Purée all the ingredients in a blender until smooth and creamy. Serve immediately.
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Need a break from your regular granola? Why not try my Layered Berry and Rhubarb Breakfast Pudding? The rhubarb/berry mix can be pre-made the night before, so it's easy to pull together during morning rush hour.
Stewing fruit is a kitchen art that has been lost in modern times. Even the thought of the word “stewing” tends to evoke images of a housemaid hundreds of years ago, stirring a large pot slowly over a bubbling stove; something that many of us just don’t feel we have the time for in our rushed modern lifestyle.
But I think culturally it’s so interesting to see the 180 degree cultural shift towards more “artisan” ways of living and preparing food. There’s a genuine desire to get back to the way things were traditionally made and prepared through fermenting beverages such as kombucha, and making sauerkraut and sourdough from scratch. Stewing fruits is a beautiful, simple and frugal way to enjoy the mindful practice of traditional food preparation in your own home.
Stewed fruit recipes were extremely common in the past, before enhanced storage facilities and modern processing techniques. Pre the days of year-round fruit availability in supermarkets, home cooks would savour the flavours of the seasons by preserving fruit in different ways. After a seasonal haul of apricots for example, kitchen folk dried as much as they could and found other ways to plump it up throughout the winter. Fruits could also be extended in their lifespan by cooking and stewing if they were looking like they were passing their used by date.
Stewed fruit is perhaps the best way to use up all of that fruit you've hoarded on a fruit picking excursion. It’s also a great way to enjoy frozen fruit you may have stored as a result of a berry picking session or bargain bulk buy at your local farmers market.
This Layered Berry and Rhubarb Breakfast Pudding recipe is a gorgeous breakfast or dessert that can utilise seasonal berries and lovely fresh rhubarb. As a rhubarb fan I can tell you that there's nothing quite like the tangy taste and radiant rose-red colour that these divine stalks bring to a dish, especially when baked in pies and crumbles or stewed and spooned over porridges.
Stewing the rhubarb and berries slowly together releases the bright red colours; indicating high amounts of beneficial antioxidants such as heart-friendly proanthocyanidins. Enjoy these traditional stewed fruits with the coconut cream for a delightful and cosy dessert, or make extra of the stewed fruits to eat as a snack with yoghurt and toasted nuts and seeds, or if you really can't give it up just yet, spooned over your morning granola.
From my ebook The Renewable Table
Layered Rhubarb and Berry Breakfast Pudding
To make rhubarb:
- 750 gms rhubarb trimmed and chopped into 2-3 inch pieces
- 250 gms strawberries
- 125 gms raspberries (reserve some for topping)
- 100g coconut sugar or sweetener of choice
- 1 orange, zested and juiced (reserve some zest for topping)
- 1 inch knob ginger grated
- 1 tsp vanilla bean powder
- 1/4 cup water
- 270 mls coconut cream
Place rhubarb and berries in large saucepan and place coconut sugar, orange juice and zest, ginger, vanilla and water over the top.
Bring to a boil and simmer gently until soft, about 10-15 minutes until rhubarb/berry mixture is cooked but still holds it shape.
Remove from pan and place layers into a jar. Start with rhubarb mixture and then coconut cream and repeat until all ingredients are used.
Top with extra berries, orange peel and shredded coconut.
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Hello pancake fans.
Need some motivation to get out of bed in the morning? Today I'm sharing my favourite pancake recipe what a gut healthy twist. It's my favourite weekend go-to breakfast.
Sometimes the flipside of pancakes is their unhealthy reputation, think refined white flour, white sugar, additives and homogenised milk. I'm hoping you'll prefer my delicious fluffy, gut healing pancakes that use a secret weapon; my Heal Your Gut dinosaur powder or diatomaceous earth, a raw whole-food which helps to cleanse the gut, allowing you to absorb your nutrients more effectively.
Diatomaceous earth is also know as fossil shell flour, a stone-age natural food that has many healing qualities and is rich in silica so great for hair, skin and nails. You can watch a video about it here.
The pancake batter is very adaptable and stays fresh in the fridge for up to four days, you can freeze it too if needed for later usage.
When it comes to additions, the rice malt syrup can be replaced with stevia if you prefer and fruit can be swapped out with whatever you have in your nut stash. Sprinkled on coconut flakes also add a nice crunch!
I often serve mine with a dollop of chai spiced coconut whipped cream (recipe below). Now here's a new reason to smile and jump out of bed in the morning. Why not whip up a batch and let me know what you think in the comments section below?
Gut Healing Pancakes
- 100g almond meal
- 1 tbs Heal Your Gut Powder
- 2 tablespoons rice malt syrup, plus extra to serve
- ½ teaspoon Celtic or Himalayan sea salt
- 4 eggs, lightly beaten
- grated zest of 1 lemon
- 1 teaspoon alcohol-free vanilla extract
- 125 ml (4 fl oz/½ cup) coconut, almond or rice milk
- 1 tablespoon coconut oil or butter
- 125 g (4½ oz/1 cup) mixed berries to serve (optional)
Place the almond meal, HYG powder, rice malt syrup, salt, eggs, lemon zest and vanilla in a medium bowl and whisk to combine. Gradually pour in the milk, whisking until smooth. Heat oil or butter in a frying pan until melted or brush the pan evenly to coat the surface.
Scoop or pour the batter into the pan to form pancakes to your liking.
Cook the pancakes for about 1-2 mins until small bubbles appear on the surface and the undersides are nicely browned.
Flip the pancakes over and cook until the second sides are nicely browned, another minute or so.
Transfer to warmed plates until all batter is used and then tumble on your favourite toppings.
Chai spiced coconut cream
- 1 can of coconut milk
- ½ tsp ground cardamom
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp nutmeg
- stevia to taste
Place the can of coconut milk in the fridge overnight (or even up to 24 hours). When you open the can, scoop out the thick layer of cream on top. Take only the cream and leave the coconut water (use in your next smoothie!) Place the coconut cream in your blender or hand mixer and whip on high for 1 minute. Add in cardamom, cinnamon, nutmeg, vanilla extract and stevia and whip for another couple of minutes or until you get a whipped cream consistency.
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Hello U.S and Canadian friends 🙂
I'm so happy to announce that my #1 Selling book, Heal Your Gut, is now available for pre-order in America and Canada.
The book features 90 gut-loving recipes that aim to cleanse, restore and nourish your insides. It features a four-week treatment program and a natural cleansing regime that will have your insides happy and smiling and your energy levels though the roof!
I'll be heading to the US in October and will be doing events in New York and LA and I absolutely cannot wait to meet everyone in person so stay tuned for event times and locations.
From the bottom of my heart and my healed gut, I thank you so much for your support and hope that you'll love this book just as much as I do.
It's been such a fulfilling journey to bring this book into your hands and I’m so excited to share everything I have learnt along the way with you.
You can pre-order the Heal Your Gut book now at these retailers;
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Want to improve your mood? Did you know that food may be a significant piece of the puzzle?
The science behind food's effect on mood comes down to chemical and physiological changes in our brain structure which can lead to altered behaviour. Today I'm sharing my favourite mood foods that have been proven to alter your metabolism and brain chemistry, ultimately affecting your energy level and mood.
There is so much hope for your mood in food! The science is showing that you can literally eat your way to happiness, so here are some of my top picks for foods that can boost your emotional health...
A 2012 study reveals that fish oil increases transmission of serotonin in the brain which controls emotion. Because of their ability to increase serotonin levels, fish oils are a lovely mood food to include in your diet. Sardines are my all time favourite source of omega-3 fatty acids and are an affordable and potent source of mood boosting fish oils. Try them in my smashed sardines with avocado on quinoa and flaxseed loaf for your next breakky option.
Did you know that brazil nuts are the richest source of the mineral selenium, which helps combat depression? Studies have shown that a small handful of brazil nuts everyday can help improve your emotional health. I like to enjoy them as an on-the-go snack, or chopped and sprinkled over yogurt with grated dark chocolate. Enjoy a hit of happiness by throwing some extra brazil nuts in these delightful Coconut and almond bliss balls.
Broccoli is a staple veg in my diet. It’s rich in B vitamin folate, which is essential for a healthy mood. Low intakes of the B vitamin folate has been linked to depression, and the great news is that Vitamin B also promotes healthy hair and skin, which boosts your self confidence as your complexion glows. I like to steam broccoli and enjoy with white fish, or in a risotto. I also adore cramming in this mood boosting green in my earthy Broccoli soup.
Ginger is a gorgeous warming root that has been shown to increase neurotransmitters in the brain. Neurotransmitters are chemicals used by brain cells to communicate with each other. They control your ability to focus, concentrate, remember, and regulate mood, cravings, addictions and sleep.
Ginger increases levels of these important brain chemicals, including dopamine, which is considered the “motivation molecule” that helps you get focused and be productive. It’s also in charge of your pleasure-reward system. Fresh ginger root (especially when sliced into a mug with hot water) also assists in stabilising anxiety and panic. One of my favourite ways to enjoy ginger is in my Stir fried ginger beef; a super speedy and delicious dinner mid week.
Blueberries can help prevent the release of cortisol, a hormone produced by the adrenal gland during stressful situations, that travels to the hippocampus (a major portion of your brain) and provides emotional responses. Berries can help control and counter the effects of this hormone’s impact on your mood.
Berries are loaded with anthocyanidins, known to boost brain function and antioxidants, which promote brain and nervous system health. Berries are also low in sugar and calories, so pile them on! Enjoy a boost of blueberries in this super antioxidant filled Blueberry and Kakadu plum ice cream which will impress your guests with its unique blend of superfood flavours.
Here's to eating your way to a happy mood!
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A sweet little video about a breakfast you can make the night before.
I’m using rolled oats, the standard bircher base plus grated apple but you can swap out for pear if you prefer.
There are other crafty switches you can make too, the apple juice gives it a light sweet flavor, but it can be swapped for coconut milk or almond milk for a much creamier and deeper complexity and consistency.
Crunchiness is a must, so topple on seeds and flaxseed meal or depending upon your personal preference just about any kind of nuts such as chopped hazelnuts or walnuts will give you a bit of texture and crispiness.
Gently stir in some yoghurt of choice during the process remembering to leave some to dollop on top in the morning.
I hope you’ll embrace this bircher and make it a regular part of your breakfast routine.
From my recipe book Eat Right for Your Shape.
And just in case you need it, here's the recipe.
- 1 apple, cored and grated
- 95 g (31⁄4 oz/1 cup) gluten-free rolled oats
- 125 ml (4 fl oz/1⁄2 cup) apple juice
- 130 g (41⁄2 oz/1⁄2 cup) sheep’s milk yoghurt, plus extra to serve (optional) 2 pinches ground cinnamon
- 2 tablespoons pepitas (pumpkin seeds)
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 1 teaspoon flaxseed meal
- fresh blueberries, to serve
Combine the apple, oats, apple juice, yoghurt and cinnamon in a bowl and stir well. Cover and refrigerate overnight (or if making the same morning, cover and refrigerate for 1 hour).
When ready to serve, stir through the seeds and flaxseed meal, and top with the blueberries. Serve with extra yoghurt if using.
Let me know what you think about this recipe in the comments section below.
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Are you craving something sweet and nourishing just because? It's time to satisfy your tastebuds with my delicious Pistachio Truffles.
If you’re on the hunt for a whole food party offering that is quick and simple to whizz up, then make and take these blissful balls to your next weekend or holiday gathering, they not only look the part, they’ll go down a treat too.
Click on the video to play or see below for the recipe.
- 250 ml (9 fl oz/1 cup) additive-free coconut milk
- 125 g (41⁄2 oz) cashew butter
- 65 g (21⁄4 oz/1⁄2 cup) coconut flour
- 140 g (5 oz/1 cup) pistachio kernels
- 75 g (21⁄2 oz/1⁄2 cup) sesame seeds
- 75 g (21⁄2 oz/1⁄2 cup) sunflower seeds
- 21⁄2 tablespoons rice malt syrup
- 1 teaspoon vanilla powder
- 1 teaspoon ground cardamom
- pinch of Himalayan salt
- shredded coconut, for rolling
Pulse all the ingredients except the shredded coconut in a food processor until smooth. Use your hands to roll tablespoons of the mixture into balls.
Roll in the shredded coconut and refrigerate until ready to serve.
These can be stored in the freezer too!
This recipe is from my recipe book Eat Right for Your Shape.
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There are numerous spices and herbs in the world and one of my favourites, turmeric, certainly holds the title crown of Mother Nature’s most perfect all-rounder.
A deep orange plant displaying glorious golden hues, this spice is one transported unswervingly and with conviction from the spice gods.
Not only does its dramatic colour provide an award winning status, so does its medicinal properties and health correcting expertise.
The dazzling golden colour of turmeric is provided by curcumin, a natural antioxidant that will fight off and repair damaged cells and everyday bombardments of anything from petrol fumes to pesticides.
Turmeric is a powerful secret weapon when it comes to good health, and enjoying this supercharged spice frequently in anything from drinks, bakes and main meals is encouraged.
Holding an abundance of antioxidants is not its only healing saving grace, this rich staple from your spice rack also holds an assortment of anti-inflammatory properties and can float effortlessly between traditional and modern medicine.
It’s no wonder that turmeric has really built a name for itself as a front-runner in natural painkillers!
In fact, numerous studies show the powerful healing properties of turmeric and if you’re interested in delving in deeper, you can find an assortment of interesting studies here.
With this in mind, today I’m sharing with you my three favourite ways with turmeric and a short beginners guide detailing how to use this secret weapon in everyday life.
Firstly if you haven’t tried it yet you must get into my anti-inflammatory Toddy drink. This soothing hot drink boasts it’s sweet flavour with a peppery tingle from the combination of the turmeric and cashew milk.
It’s an ideal pick-me-up if you’re feeling a little run down and a wonderful comfort for an upset tum, gas and bloating. Having long been used to nip unhappy bellies in the bud in Chinese medicine, it’s also used widely in Ayurvedic practices for various respiratory conditions such as asthma, bronchial hyperactivity, and allergy, as well as for liver disorders, anorexia, rheumatism, diabetic wounds, runny nose, cough, and sinusitis.
In both Ayurvedic and traditional Chinese medicine, turmeric is considered a bitter digestive and a carminative. Unani practitioners use turmeric to expel phlegm or kapha from the body and as a blood circulation booster.
Being a cholagogue, it helps to stimulate bile production in the liver and encourage excretion of bile via the gallbladder, which improves the body’s ability to digest fats, that’s why adding coconut milk to this recipe can boost your therapeutic benefits.
If you’re in need of a liquid rescue remedy click here. Enjoy it in the moment, and whenever needed relish in my natural form of SSRI, remember this acronym; Sip, Soothe, Relax and Improve.
Being native to Southern India and Indonesia, turmeric, a cousin of ginger is a key ingredient for curries. A dish with an abundance of flavours, smells and textures, curries can strike your senses with a flavoursome knockout punch.
One of my newer much loved curry recipes is a Tuna Tikka Curry from my latest cook book Eat Right For Your Shape It’s composed around my favourite Ayurvedic healing ingredients.
Now this is the kind of recipe that is sure to get your taste buds tingling and your belly satisfied.
Revive your senses and fill your happy belly with my Tuna Tikka Curry go here to learn more.
Because all good things come in threes, I want to take you on an adventure to Mexico now and share with you my healthier take on nachos.
If you’re a little hesitant of this luminescent ingredient, a great way to include more turmeric into your diet is to pop it into healthy bakes and crackers.
I find that the nacho recipe is a more laid back way to introduce children to this wonder ingredient.
I like to serve my nachos with a bowl of cooling guacamole and chopped tomatoes for a mouth-watering free for all and one that the whole family can get stuck into enthusiastically.
Go here to discover my not so naughty nachos!
Now it’s over to you to unleash this golden super spice turmeric into your kitchen and recipes.
I invite you to give it a whirl and charge forth towards less inflammation and better health.
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The next round of my four week Heal Your Gut program starts on Monday 8th August, 2016.
You still have time to register for this transformational experience.
Just go here to join up and look forward to increased energy levels, better immune health and relief from gastro-intestinal symptoms.
See you on Monday 🙂