Instagram200    

Lemon and Blueberry Ice Cream

Written by lee on . Posted in Autumn, Blog, Blog Lunch, Blog Snacks, Breakfast, Dairy Free, Dessert, Desserts, Desserts, Gluten Free, gut healing, gut health, Heal Your Gut, Heal Your Gut Powder, Heal Your Gut Powder, micro flora, microbiome, Nutrient Rich, Recipe Book, Seasonal, Snacks, Spring, Sugar Free, Summer, supercharged food, Supercharged Food Menu, Vegetarian, Videos, Wheat Free, Yeast Free

lemon-and-blueberry-icecream

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.

                             

Recipe

Ingredients

  • 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

Method

Purée all the ingredients in a blender until smooth and creamy. Serve immediately. 

Enjoy! 

Share the love

  • Facebook
  • Twitter
  • LinkedIn
  • Google Plus
  • Pinterest
  • Digg
  • Email
  • RSS
  • Print

Layered Berry and Rhubarb Breakfast Pudding

Written by lee on . Posted in Blog, Blog Breakfast, Blog Snacks, Breakfast, Breakfast, Candida Friendly, Christmas, Dairy Free, Dessert, Desserts, Desserts, Gluten Free, Nutrient Rich, Organic, Recipe Book, Seasonal, Sugar Free, supercharged food, Supercharged Food Menu, Vegetarian, Wheat Free, Yeast Free

rhubarb jar copy

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

Serves 4

To make rhubarb:

Ingredients

  • 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

Method

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.

Share the love

  • Facebook
  • Twitter
  • LinkedIn
  • Google Plus
  • Pinterest
  • Digg
  • Email
  • RSS
  • Print

Healthy Rhubarb Crumble

Written by lee on . Posted in Autumn, Blog, Blog Dinner, Blog Lunch, Candida Friendly, Dairy Free, Dessert, Desserts, Desserts, Dinner, Gluten Free, Organic, Recipe Book, Seasonal, Spring, Sugar Free, Summer, supercharged food, Supercharged Food Menu, Vegetarian, Wheat Free, Winter, Yeast Free

rhubarb pies

Crumbles would have to be one of the most simple and comforting desserts on my list for entertaining friends. I love that they can be so versatile; utilising virtually whatever seasonal fruit you have on hand and they’re also very difficult to mess up!  This recipe is from my eBook The Renewable Table.

A crumble, traditionally known as a brown betty, is a dish of British origin that can be made in a sweet or savoury version, depending on ingredients used. A sweet variety is much more common and usually contains some form of stewed fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar.

The most common of the crumbles is the illustrious apple crumble, but they extend to the common use of berries, peaches, plums and delicious rhubarb.

Crumbles boomed in popularity in Britain during World War Two when the nation was in rationing mode and a crumble topping offered a more economical alternative to pies due to shortages of pastry ingredients.

I somehow find a soul connection to the generations of housewives throughout this time in history, who had to learn to be resourceful and frugal, yet still had the desire to put delicious and nourishing meals on the table for friends and family.

A crumble is an extremely versatile and budget friendly option, as toppings can be made from an array of pantry wholegrains and fats like butter, ghee or coconut oil, and glutinous grains can easily be switched up to include a mixture of nuts, seeds, gluten free grain flours and coconut. I sometimes add gluten free oats as a crunchy topping too. Sweeteners are also up for negotiation; utilising wholefood and low fructose sweeteners of your choice.

This crumble uses gorgeous rhubarb, which is packed with vitamins, minerals and other nutrients that are wonderful for supporting a thriving and energetic life. In traditional Chinese medicine, rhubarb is hailed for soothing stomach ailments and relieving constipation, and is also used as a poultice to reduce fevers and swelling.

Rhubarb is also high in vitamin K which makes it a lovely ingredient for improving bone health, and limiting neuronal damage to the brain in the case of Alzheimer’s.

Rhubarb is also an immune system supporting ingredient due to its high levels of vitamin C along with vitamin A for infection fighting and antioxidant protection that will extend to glowing skin, healthy mucous membranes and improved vision.

Enjoy this scrumptious crumble as a delightful and cosy dessert that will bring that joyous element of sweetness into your life without overloading your system with inflammatory wheat and sugar.

Share the love

  • Facebook
  • Twitter
  • LinkedIn
  • Google Plus
  • Pinterest
  • Digg
  • Email
  • RSS
  • Print

Chia Coconut Pikelets

Written by lee on . Posted in Blog, Blog Breakfast, Breakfast, Dessert, Desserts, Gluten Free, Kids, Kids Recipe Book, Kids' Recipes, Nutrient Rich, Recipe Book, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free

 Chia Coconut PikeletsPhoto by Pamela Mackertich

I'd love to share a wholesome and delicious recipe out of my Supercharged Food for Kids book.

Pikelets work well for children as they are smaller than a traditional pancake and become a practical and fun finger food for them.  They can also be used for dessert as well as breakfast or packed into a lunchbox for morning or afternoon tea.

I’ve used chia seeds in this recipe because they are a delicious super food, packed with Omega 3s and ridiculously high in antioxidants. They’re extremely versatile and easy to use too. Some great ways to include them in your child’s diet are by adding them to smoothies, sprinkling them on top of yoghurt or cereal, tossing them in your muffin mix or making these delicious pikelets.

Any time you can squeeze chia into your child’s diet, you’re boosting their nutritional profile. By including plain full fat yoghurt on top of these pikelets, you’ll be providing sustenance as well as essential protein, calcium, vitamin C, iron, potassium and Omega 3 essential fatty acids.

When mixed with water, chia seeds become gelatinous. In this form you can use them as an egg substitute in your baking recipes.

Serves 6

Ingredients

  • 1 TBS chia seeds
  • 1 1/2 cup self-raising gluten free flour
  • 1 cup coconut milk
  • 1/2 cup filtered water
  • 2 eggs beaten
  • 1 TBS coconut nectar or sweetener of your choice
  • 2 TBS butter

Method:

  •  In a bowl place chia, flour, coconut milk, water, eggs and sweetener and mix.
  • Heat a frying pan and melt some butter in the pan
  • Pour in mixture and cook on medium heat until bubbles start to form
  • Flip over using a spatula and cook until browned
  • Continue until finished

I hope your whole family enjoys these pikelets. Top with yoghurt, berries or topping of your choice. You can find more recipes for kids here.

 

Share the love

  • Facebook
  • Twitter
  • LinkedIn
  • Google Plus
  • Pinterest
  • Digg
  • Email
  • RSS
  • Print

Cacao Bomb Crackles

Written by lee on . Posted in Blog, Dessert, Desserts, Kids, Kids Recipe Book, Kids' Recipes

Cacao Bomb CracklesHere’s a recipe from my brand new book Supercharged Food for Kids.

It’s crackle time! You’ve probably all witnessed the unhealthy versions of these hanging around on the table at every kid’s birthday party, loved unconditionally by children and parents alike.  These crunchy, crackles of puffed rice are essentially an old fashioned treat that I have always yearned to recondition for a real food 21st century. 

Using real food will teach your child to appreciate food’s natural flavours and develop and understanding of what real food actually tastes like and this recipe is the perfect example.  If you skip the sugar-filled, artificially flavoured party treats and instead opt for a healthier version it will ensure you are meeting your child’s nutritional needs with a good supply of magnesium and iron from the raw cacao and B vitamins from brown rice puffs.  Coconut oil and butter will add stickiness and sweetness and provide a great all round anti-fungal and anti-bacterial element.

Share the love

  • Facebook
  • Twitter
  • LinkedIn
  • Google Plus
  • Pinterest
  • Digg
  • Email
  • RSS
  • Print

Orange and Cranberry Muffins

Written by lee on . Posted in Before and After School Snacks, Desserts, Lunch Box Ideas

Orange and Cranberry MuffinsMakes 6

Ingredients:

  • 1/2 cup coconut flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda 1 TBS orange zest
  • • 1 tsp. powdered stevia or sweetener of your choice
  • 4 eggs
  • 2 TBS orange juice
  • 1/2 cup cranberries
  • 1/8 tsp. vanilla or orange extract
  • 1/4 cup melted butter
  • 6 TBS coconut milk

Method:

Preheat oven to 180 degrees Celsius, in a bowl combine dry ingredients - flour, baking powder, baking soda, orange zest and powdered sweetener.

In a separate bowl mix eggs, orange juice, cranberries, vanilla/orange extract, butter and coconut milk.

Mix dry ingredients into wet and combine well.

Pour batter into greased 6 cup large muffin pan about 3/4 full.

Bake in oven for 12-15 minutes. Remove from oven and cool on wire rack.

Share the love

  • Facebook
  • Twitter
  • LinkedIn
  • Google Plus
  • Pinterest
  • Digg
  • Email
  • RSS
  • Print

Yoghurt Berry Crunch Pot

Written by lee on . Posted in Breakfast, Desserts

Yoghurt Berry Crunch PotIngredients:

  • 1 cup yoghurt
  • 1 cup quinoa (rinsed in a
  • sieve and strained well)
  • 1/3 cup sunflower seeds
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla essence (alcohol free)
  • 1 TBS rice malt syrup
  • 1 TBS chia seeds for sprinkling
  • 1/2 cup mixed berries
  • 2 TBS coconut flakes

Method:

Preheat oven to 190 degrees Celsius

Place quinoa, sunflower seeds, cinnamon and vanilla essence in a bowl

Drizzle with rice malt syrup and mix

Spread on a baking sheet in a thin layer

Bake for 10 minutes

Remove from oven and let cool then break into little pieces

Place one layer of yoghurt in a glass cup followed by a layer of crunch, continue and then top with fresh berries and coconut flakes

Sprinkle with chia seeds

Share the love

  • Facebook
  • Twitter
  • LinkedIn
  • Google Plus
  • Pinterest
  • Digg
  • Email
  • RSS
  • Print

Tweets

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: