4 large carrots
1 large beetroot
1 litre water
1 tsp pink salt
1 tsp turmeric
1/2 tsp paprika
1/4 tsp black pepper
1 tsp chia seeds
Brown the leeks in a tablespoon of avocado oil.
Peel and chop the carrots.
Peel and dice the beetroot.
Add the carrot and beet into the pan.
Cook slow and low for five minutes.
Add in the water and seasoning.
Bring to the boil and simmer for fifteen minutes.
Allow to cool slightly and pour into a blender.
Pour into bowls and sprinkle with chia seeds.
Nom nom nom.
Banana Buckwheat Pancakes but today I topped them with apple stewed in cinnamon, nutmeg and freshly squeezed orange juice. And then drizzled maple syrup over because that, with pancakes, is the law.
1 ripe banana
1 cup buckwheat flour
1 cup almond milk
1 tsp cinnamon
1 tsp chia seeds
1 tsp nut butter
Blend all in a blender. Heat some coconut oil in a pan and pour in three circles of batter. Cook slow and low and flip as they start to set.
Topping (prep before and leave to one side with the lid on)
Peel and chop two small apples. Slice and juice an orange.
Place the apple in a pan with the juice. Add in cinnamon and nutmeg (freshly grated if you have one). Cook until it softens, stirring occasionally.
Pop the apple on the pancakes and drizzle maple syrup over.
In 2009 I had my chronic fatigue diagnosis. Worst time ever (not that there’s a good time) I’d just gone fully self-employed without the luxury of sick days and reliant only on myself and the finance I was able to generate. No pressure then!
After doing A LOT of stuff wrong, I went to visit a nutritionist, Claire Stone, who gave me some extremely useful pointers about where I was going wrong (quick fixes, carbs, sugar – we’ve all done it!). I took most (sorry couldn’t get on with linseed tea) of what Claire discussed with me on board. It wasn’t easy and took effort, but when I let myself fall off the wagon, boy, did I notice the difference Claire’s suggestions made. Having implemented a lot of changes over a bit of time, I still felt something was missing. Yes, I was addressing my health with nutrition but I wasn’t combining my mental health with my physical health. Knowing, thanks to Claire, that nutrition was key I started my search for a retreat. Having found one that advocated vegan ‘clean food’ and incorporated yoga, I contacted the organisers and told them about my condition. At the time I was walking with a walking stick and not going very far. To cut a long story short, I was amazed at what I was able to do on the retreat under kind and attentive instructors and co-ordinators. I incorporated more of what I learned and today I now class myself as a recovering fatigue. So now I’d like to give something back. I have set up a retreat in beautiful surroundings with private ensuite bedrooms for that all important heavenly night’s sleep. A place for you to rest, recuperate and learn about self love and care. Optional Pilates that can be tailored to you, fantastic whole food, fun, relaxation, mindfulness, meditation, colour breathing which balances and aligns energy centres. This retreat could help you learn what you can be capable of and learn to manage fatigue and/or stress. To help you find freedom in gentle movement and be proud of what you achieve. There are various options, I know it can be scary to commit to a weekend, or finances may not permit, so to make all the benefits accessible and affordable I am offering a two night stay, a one night stay and a day retreat taster. Full details are on the website and you can jump to Dates and Prices.
I tried out my new dehydrator today to make kale chips – a great immune booster. I just coated them in pink salt and paprika to see how they went and they are yummerz! So much more crispy than when they are done in the oven and they don’t go brown around the edges.
Got a couple of recipes to try with sundried tomato and nut coating so I’ll be getting right on that tomorrow. Awesome!
2 small sweet potatoes – peeled and sliced
1 beetroot (I used yellow) – peeled and sliced
Half a bag of kale
2 handfuls of cherry tomatoes
1 pint of water
1 teaspoon seaweed salt
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 drops black pepper essential oil
2 drops basil essential oil
Pop all in a pan and bring to the boil. Simmer for 15 mins and cool then blitz in a food processor.
Turmeric is a anti-inflammatory.
Beetroot have vit C and B vitamins (for energy)
Sweet potato are high in vitamin C
Kale rocks the C-vit, also has some B.
Black pepper and basil essential oils are great as they have a higher potency than the ground dried variety. Black pepper is a great anti-oxidant and basil is calming; stress is really bad for the immune system.
Am liking this new guy I’ve discovered. Pleased to see he is anti soya and anti agave nectar (dreadful stuff – stop putting it in ‘health foods!!!).
Two boxes in one week is what! I am trying to decide between two veg box companies and thought I had got it sorted with skipping orders on alternate weeks. Apparently not since I had one on Tuesday and another on Wednesday. Ooops.
Well, since it is soup season and I have picked up this bug (and suspect I have kindly passed it onto my husband) I am looking for ways to counteract its effects, particularly the energy sapping ones.
So, here is todays vitamin and energy boosting soup
1 red onion
1 red pepper
1 cup sliced mushrooms
3 leaves of cavolo nero (black kale) you can use any leafy green
A handful of cherry tomatoes
A pinch of garlic salt
Ground black pepper and rock salt
1/2 tsp turmeric
A cheeky shake of cayenne pepper
Brown the onion slow n low (I used garlic infused olive oil) and add in the deseeded and chopped pepper. Cook for five minutes and add in the peeled and chopped carrots. Cook for another five minutes and add in the sliced mushrooms and greens and all the seasoning. Pour in one pint of water and bring to the boil. Simmer for ten minutes and pop the toms in. Leave them for a few minutes until they split then remove from the heat to cool slightly before blitzing in a blender. This soup is chock full of anti-oxidants and vitamins C & D, anti-imflammatories and immune boosters. Get to it!
Well the veg box arrive this morning so I’m souping today!
Lightly Spiced Autumn Soup
3 large carrots scraped and chopped
3 handfuls of kale torn up
2 leeks chopped
1 cup of sliced fennel
1/4 tsp ground black pepper
1/2 tsp rock salt
1/2 tsp ground turmeric
1/4 tsp mixed spice
Pop the leek and fennel in a pan with olive oil and cook slow n low for five minutes. Add in the carrot and kale. Stir until the kale cooks down a little. Pour on a pint of boiled water and add in all the seasonings. I also popped a bit of fresh parsley in.
Bring to the boil and simmer for 2o mins.
Allow to cool slightly (so it doesn’t spit) and blitz in a blender.
Yummy with oatcakes!
Kale is a great source of magnesium which is helpful in managing fatigue. It also has antioxidants, vitamin K, Vitamin C – immune booster, and B6, B2 and Folate – all useful in dealing with fatigue or nervous issues/depression.
Carrots are a good source of the B vits too and vitamin C.
So, get your soup on!
I am running a retreat on the outskirts of Bristol in February 2017. The website is below with all the details if you are interested. It is aimed at anyone tired of the pace of life or with fatigue-related conditions. Activities can be adapted to suit. All rooms are private.
Another great article from one of my fave research places. Shiitake mushrooms are a good source of B vitamins which are useful in fatigue related conditions, nervous conditions and managing depression.
I don’t recall where I picked this recipe up from but I was after a wheat-free savoury muffin and wanted
something to try chick pea flour with. I scribbled it down from somewhere then was without an oven for nearly three weeks so if I have pinched it from someone out there and you want me to credit you, get in touch! I have altered it to suit my tastes.
3 cups chickpea flour
3tbsp olive oil
1/2-1 cup of water
Cracked black pepper and rock salt
2 cups veg (recipe I wrote down read to grate but I just chopped up sundried toms, carrot, asparagus and green beans).
I added garlic salt and chopped fresh sage with a drop of basil essential oil the original recipe used herbes de provence.
3 eggs beaten
2 tsp baking powder
50g grated cheese (I used hard goat cheese)
Preheat oven to 180
Sift flour and baking powder into a bowl. Add in the veg and seasoning.
Mix oil with egg.
Add in the egg and two thirds of the cheese.
Combine the ingredients and add water slowly until you have a dropping consistency.
Spoon mixture into paper cases in a muffin tray.
Bake for 12-15 minutes.
Some useful information in this article from a great nutrition research site.