Bug busting soup

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.

 

 

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Vegetable Muffins

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.

 

 

 

 

 

We’re jammin’

Mmmm. Toasted coconut and cranberry rye bread (Biona Organic brand) for lunch. Topped it with blackberry chia seed jam. You can use any berry or a combo. Great way of using up a glut of fruit or those berries languishing in the bottom of the fridge! Sugar free but still mega yummy and sweet. The recipe is in my book Eating for Energy (link on the side of the page) but here you go:

1 cup of frozen or unfrozen berries such as strawberries, raspberries, blackberries, blueberries (if using unfrozen fruit watch it doesn’t catch and burn, frozen is preferable)

1.5 tbsp chia seeds

1-2 teaspoons of lemon or lime juice (lime works very well with raspberries)

1 teaspoon of brown rice syrup or a drop or two of liquid stevia.

 Cook the fruit slow and low.

Mush it down with a wooden spoon or fork.

Stir in the sweetener and juice.

Remove from heat and stir in the chia seeds.

Pop into a small kilner jar and let cool then store in the fridge for up to a week (if you can make it last that long).

 

Incredible hulk supper

I sometimes crave green. Usually either a large leafy salad or kale chips. I love kale chips. I could live on kale chips. I think you get my gist. Sooooo easy – bung half a bag of kale on a baking tray, sprinkle rock or pink salt and cracked black pepper and drizzle with a nut oil. Bake until they crisp. Eat. I added halloumi today. Can’t beat a bit of squeaky cheese on a Saturday night, or any night (maybe I need to get out more). Kale is an excellent source of vitamins A, C and K, and a good source of calcium, iron, magnesium and potassium. Magnesium is essential in dealing with fatigue.