Category: stomachbloating

Seeded Loaf – Vegan & Gluten Free

I’ve spent a while recently working on putting together a versatile, seeded loaf recipe which acts as a vehicle for sweet or savoury toppings and doesn’t look or taste too much like ‘Trill’ the Budgie food😂 (comment courtesy of my sister, Jayne after acting as a guinea pig for one of my earlier loaves) I think I’m happy with this recipe which is so incredibly quick and easy to make, so do let me know what you think.

Seeds are loaded with vital minerals, healthy fats and protein critical for good health on so many levels. It is difficult thinking of ways to incorporate a variety of seeds into our diet on a daily basis. However, in an attempt to keep blood glucose stable, look after our gut microbiome in conjunction with moving matter swiftly through the gut, and also avoiding gluten; incorporating a slice of this loaf into your diet everyday covers all goal posts.

Ingredients

  • 1 cup of pumpkin Seeds
  • 1/2 cup of chia seeds
  • 1/2 cup of poppy seeds
  • 1 cup of sunflower seeds
  • 1 cup of sesame seeds
  • 1 3/4 cup of psyllium husk
  • 1 cup of ground flax seeds
  • 2 cups of GF oats
  • 1/2 cup of organic, cold pressed Apple Cider Vinegar
  • 1/2 cup of cold pressed, Extra Virgin Olive Oil
  • 4 cups of boiled water
  • Good pinch of sea salt
  • Good pinch of mixed herbs (optional)

Method

Pre-heat oven at 170c fan-assisted or 180c for non fan-assisted ovens. Line your loaf tin with greaseproof baking paper. Place all the ingredients into a large bowl and mix until the mixture is combined. The psyllium husk, ground flaxseed and chia seeds bind with the other ingredients and provide the glue for this loaf. No need for heavily refined wheat flours. You’ll find that the consistency is quite springy, will form a doughy ball which is easily transferrable to the tin.

Cover the loaf with a piece of baking paper and bake in the middle of the oven for 40 minutes, removing the top covering half way through. Allow to cool and serve with a topping of your choice.

This loaf does not have much flavour as I developed it more as a functional food to act as a vehicle for your favourite topping. The recipe does allow for you to add herbs or spices of your choice or even dried fruit should you want a sweeter taste. Just throw them all in (as Jamie Oliver would say)

If you would like to order organic seeds this is the company I used: https://www.buywholefoodsonline.co.uk

Roasted Butternut Squash, Kiwi Fruit & Pomegranate Salad (Vegan)

Hello! I made this simple yet incredibly sumptuous salad to take to a New Year’s Eve party and it was so popular with the guests that I thought I would share my recipe with you today. Would love to know what you think?

Ingredients

  • 1 Medium sized Butternut Squash
  • 2 Large, ripe Kiwi Fruit (or three small ones)
  • 1 Pomegranate
  • Bag of  of Watercress & Rocket salad leaves
  • 2 tablespoons of Extra Virgin Olive oil for roasting

Salad Dressing

  • 3 Tablespoons of Extra Virgin Olive Oil
  • 3 Tablespoons of Apple Cider Vinegar
  • 2 Teaspoons of Wholegrain Mustard
  • 1 1/2 Teaspoons of Maple Syrup
  • Mix all the ingredients together in a jar with a lid

Method

  • Preheat Oven at 200c; 180c Fan; gas mark 6 or 400f
  • Peel the butternut squash. I find it easier to use a potato peeler for this!
  • Cut the butternut squash into pieces roughly a few millimeters in depth and 2/3 inches long
  • Roast on a baking tray in the middle of the oven for approximately 20-25 minutes until slightly golden brown around the edges. Whilst the butternut squash is roasting:
  • Peel the kiwi fruit and slice thinly
  • Hold the pomegranate and bash around the outside with a wooden spoon to loosen the seeds before cutting the fruit in half
  • Scrape the seeds out into a bowl. Separate the juice from the seeds. The juice will make a lovely drink to accompany the salad!
  • Empty the salad leaves into your serving bowl.
  • Allow the squash to cool down once it has finished roasting
  • Scatter the butternut squash & kiwi fruit out on top of the leaves. Sprinkle with pomegranate seeds.
  • Pour your preferred amount of dressing over the salad just before serving.
  • And Enjoy!

Healthy tip

Today, we live in an environment where we are exposed to millions of toxins; some of which are completely unavoidable. To combat the damage that these chemicals can cause on a cellular level in our bodies, and to maintain good health, we need to be eating a huge variety of colourful vegetables and fruit which are packed full of antioxidants, the compounds necessary to fight oxidation in our cells.

Not only is this salad super tasty. It is also super healthy. Just by looking at the colours will give you an idea that the ingredients are rich in a broad range of antioxidants.

The combination of  textures and flavours of the butternut squash, kiwi fruit and pomegranate in this salad work incredibly well together. I found that in conjunction with the peppery watercress and rocket, all the ingredients complement each other really well. In addition, the tangy dressing enhances the flavour of this salad beautifully and will wow your taste buds no end.

The butternut squash contains complex carbohydrates  and a wealth of micro-nutrients to support a healthy immune function. The yellow-orange colour reflects the beta carotene content which is converted to Vitamin A in the body. This is essential for healthy skin, good eye sight, supports mucous membranes in the body and overall immune system.

Pomegranate seeds are abundant in antioxidants and polyphenols which help fight off damage to our cells. They are a good source of fibre and rich in Vitamin A, C & E. Don’t forget that Vitamin C & E work in synergy helping to combat the damage caused by free radicals in the body. They are considered to be two of the most important antioxidants for cell repair.

Did you know that Kiwi fruit are also amazingly high in Vitamin C? They contain more of this vitamin than citrus fruits. The leafy greens are a wealth of essential fibre, vitamins, minerals and phytonutrients and so much more. I don’t consider a salad to be a salad without the greenery!

The dressing for this salad is also rich in polyphenols, healthy fats and gut friendly probiotics giving you the permission to be really liberal and use as much as you like!

So all in all, this colourful salad gets a huge thumbs up and scores very highly in my books as well as in the ANDI (Aggregate Nutrient Density Index). https://www.drfuhrman.com/library/eat-to-live-blog/128/andi-food-scores-rating-the-nutrient-density-of-foods

Using only 100% natural skincare is also a fantastic way of protecting our cells from free radical damage. Take a look at Tropic’s range of skincare which is loaded with some of the world’s most nutritious, botanical ingredients and antioxidants of the highest potency. Using Tropic will also detox and improve your skin no end! https://tropicskincare.com/pages/claireking

Healthy Banana Loaf

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Ingredients

  • 2 Cups of Wholemeal Rye Flour
  • 1 Teaspoon of Bicarb. Soda
  • 1/2 Teaspoon of Baking Powder
  • 2 Medium size Eggs -beaten
  • 2 Large ripe bananas – mashed
  • 4 Tablespoons Raw Cold Pressed Coconut Oil
  • 2 Teaspoons of Cinnamon
  • 1 1/2 Tablespoons of Golden or Maple syrup
  • Tablespoon of Apple Cider Vinegar
  • Pinch of Sea Salt

Method

  • Pre-heat oven at 180c (Fan) 200c (non fan)
  • Melt the coconut oil gently in a pan.
  • Add the Golden or Maple syrup and Cinnamon and remove from the heat. Mix to combine the ingredients
  • Measure out the flour into a mixing bowl
  • Add the Bicarbonate of soda and Baking powder and mix together.
  • Mash the bananas in a separate bowl
  • Add the coconut oil mixture, eggs and banana to the flour mixture
  • Mix together until all the ingredients are combined
  • Pour into a small loaf tin
  • Bake in the middle of the oven for 40 minutes. Use a fine skewer to ensure the middle is baked enough.

Healthy tip

I  don’t know about you but I often find that by the end of the week, I am left with a few over-ripe bananas with a flavour too intense for my taste buds. However, I hate throwing food away and constantly strive to use up whatever leftover food I have, to create new, healthy-gut recipes.

Bananas are seriously good for us. They contain natural fibres called Prebiotics which feed our gut bacteria and help to boost a healthy immune system. They also soothe the lining of the gut helping to calm any stomach complaints. High in the heart protecting mineral, Pottasium and rich in Magnesium which is a mineral essential for many functions of the body; It has been found to help headaches, fatigue, depression to name a few! in fact, it is used for 300 different enzymatic processes in the body and often, we are deficient in this critical mineral!

My banana cake is sweetened with a little golden syrup, cinnamon and of course the natural sugars from the bananas themselves. It may be possible to reduce the syrup or omit this completely if you would like to reduce the sugar content. It is perfectly (dare I say the word) ‘moist’ and has a lovely crispy crust. A perfect lunchbox filler for children or a delicious elevenses snack for you!

Would love to hear your feedback after you’ve given this a go, so please do comment on my blog!

 

Raw Beetroot Wraps

file_000-17Ingredients

  • 87 mls (1/3 cup) Water
  • 87 mls (1/3 cup) Chickpea Flour (Gram)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Clove garlic
  • 2 Free Range Organic eggs
  • 3 Small Organic Beetroot – Peeled (For Green wraps add two handfuls of spinach)
  • Pinch Himalayan Rock salt or Sea Salt for taste

Method

Simply blend all the ingredients together, including the olive oil in a high powered blender (I use my Nutri-bullet) or food processor until all ingredients are combined and a lovely pinky/purple liquid is created.

Heat some extra virgin olive oil in your saute pan of choice and cook for a couple of minutes on each side, as you would a pancake!

Fabulous warm or cold and spread with a little houmous and filled with lots of fresh salad or sauteed mushrooms for extra bite and texture.

Healthy tip

These healthy and delicious wraps are a perfect way of adding in extra plant goodness to your diet. They are low on the Glycemic Index making them a fabulous meal that won’t spike your blood sugar and leave you feeling bloated. The quick flash cooking of these wraps also means that the plant goodness is not destroyed by overcooking and their nourishment is retained.

You don’t need to be feeling tired and lacking in energy! Removing the refined wheat flours and sugars from your day will help balance out your blood glucose and leave you feeling so much more energized. Try it for a few days and see.  Your digestion and tummy will also thank you as you feel less bloated and sluggish.

Enjoy!