Healthy recipes that I have developed. Send me yours and I will add them to the page.

A cold remedy

We all seem to be getting colds at the moment so try this potion before you go to bed.

Get a mug of hot water and add:

• A 10mm square chunk of grated ginger
• A tea spoon of honey
• The juice of half a lemon
• Quarter teaspoon of cayenne pepper
• A pinch of cinnamon

Seed Pate

Ingredients

• 1 cup sunflower seeds soaked in water for at least 2 hours (can also use pumpkin seeds or a combination of the two to obtain more zinc in your diet which is great for your skin)
• About 2 tablespoons flax oil or hemp seeds or an omega seed mix
• About ¼ cup olive oil (or flax oil)
• About 2 tablespoons Nama Shoyu sauce or tamari (this is your salt addition) – if you are gluten intolerant then find a wheat and gluten free brand.
• ¼ to ½ shallot (again it’s about your personal preference) I have found that ¼ is just enough otherwise it can be a bit too strong on the onion flavour.
• 1 heaped tablespoon of turmeric (turmeric is best absorbed with olive oil and black pepper so add a bit of pepper and if you have left out the olive oil, add just a splash)
• ½ tightly packed cup of fresh parsley – you can use basil, coriander, oregano, chives etc – or a blend of all.

Method

• Add all ingredients into a blender and blend until smooth.

Serve with carrots, or on oat cakes or crackers of your choice!

Chocolate ‘mousse’

Ingredients

• 1 ripe creamy avocado
• if you can get young coconut then use the flesh and little bit of the water of one
• 1 to 2 tablespoons cocoa powder – Green and Blacks is good
• 1 tablespoon maple syrup – or agave nectar or more to taste (or a combination of both)

Method

• Blend until smooth and creamy

Marinated Mushrooms

Ingredients

• About 12 button mushrooms (not too small)
• 1 tablespoon cider vinegar
• ½ cup olive oil
• 2 tablespoon’s Nama Shoyu
• 1 clove garlic

Method

• Blend together: 1 tablespoon cider vinegar, ½ cup olive oil, 2 tablespoon’s Nama Shoyu, 1 clove garlic
• Poor over the mushrooms
• Leave for an hour – drain and save the liquid (makes a lovely naturally extracted mushroom sauce – a bit like Worcester sauce.
• Place the mushrooms on a baking tray in the oven bake at low heat (Try 100 / 120 degrees Celsius) for 2 hours (this low heat cooking extracts some liquid and intensifies the flavour without overcooking at a high heat.

Date and Nut flapjacks

Ingredients

This quantity makes two baking trays - about forty 25mm x 25mm x 80mm bars

• 850gms dried fruit eg
• 375 bag of Dried stoned chopped Dates
• 375 gms dried apricots
• 100 gms cranberries
• 3 ripe Bananas
• About a mug of Apple Juice
• 1 mug of mixed seeds - whatever you have, Sunflower, pumpkin, seasame or Omega mix
• 1 mug chopped nuts - Almonds, walnuts etc
• 1 mug Rolled oats
• 1 mug Porridge oats
• 120 gms butter
• 2 tablespoon peanut butter
• 1 dessertspoon honey
• 100 gms Crystallized Ginger

Method

• Put the oven on to 190 C/gas mark 5
• Put 120 gms of butter into a medium saucepan and melt
• Chop a 375 gms bag of stoned dried dates and put into the saucepan
• Chop the same amount of dried apricots and add
• add 100 gms of cranberries
• Add enough apple juice to cover
• Simmer until fruit is soft and the fruit juice is absorbed

Meanwhile:-

• Fill a mug with sunflower seeds, Pumpkin seeds, sesame seeds, Omega mix and put into a large mixing bowl
• add 1 mug mixed chopped nuts chopped walnuts, flaked almonds etc
• Add 1 mug of rolled oats and 1 mug poridge oats to the bowl
• Mix together the 'dry' ingredients
• Finely chop 3 bananas and add to the fruit and nuts mixing bowl
• Add 100 gms Finely chopped crystalized ginger
• Add the dates, apricots and apple juice mixture to the mixing bowl
• Add 4 dessertspoons of peanut butter, 1 desertspoon honey
• Mix together really well to make a very stiff mixture, (add more apple juice if needed)
• Grease two deep trays with butter (make sure the sides are well greased)
• Spread the mixture into the baking trays (3/4 inch deep)
• Put into the oven and bake at 190C until dark golden brown (15 - 20 mins) check after 15 to make sure it's not burnng
• Take out of oven, put a chopping board ontop and turn over to turn out of tray.
• Leave to cool before cutting into bars.