Spring Clear Out 2

The next thing I wanted to change was the way I eat, although at the moment I think I have a good healthy diet there is room for improvement. My task is to try and make my kitchen as eco friendly as possible. Firstly I would like to get rid of my plastic containers and use glass, I had some mason jars already , so I got rid of some plastic and used them for to store some of my cupboard ingredients, also used some smaller glass jars for my spices. I still have a long way to go, but hope to replace all the plastic with either glass or stainless steel eventually.

Now the task I am most excited about at the moment is I am trying to make everything from scratch I do make all meals from scratch, but I am now making my own stock, tahini, blend of spices,jams and potato waffles.

I recently bought a waffle machine still experimenting, but things looking good so far.

This morning I made date jam for the first time, and tahini.

Date Jam Recipe

50 g dates

120ml fresh apple juice (this was one apple juiced)

1/2 tsp vanilla essence

1/4 tsp cinnamon

Method

1. chop dates finely.

2.Put all ingredients into a pot , bring to boil then simmer for 20 mins. Stirring now and again.

3. Pour into sterile glass jar.

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I only made a little to see how it was going to taste and how long it would last. Let you all know later.

 

 

Wheat – free Soda Bread

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This is my best so far. As anyone who is wheat -free will know it is really hard to get anything that tastes like bread, but this soda bread can be toasted,  you can use it with any topping also good for dipping in you soup.

Recipe

makes 1 small loaf or 4 rolls

100g oatmeal

50g maize flour

50g shop bought gluten – free flour

1 tsp salt

1 tsp sugar

1 tsp bicarb

1 egg

about 250 ml plain yogurt

Method

  1. Mix all dry ingredients.

2. mix egg and yogurt.

3. add egg mix to dry ingredients.

4. do not overmix, just use a table knife to draw the mixture together, divide into 4 if making rolls.

5. put into a greased bun tin. Brush with some of the yogurt mixed with water.

6. Bake at 190 c for 25 to 30 mins.

Fool – Proof vegetable soup.

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Several weeks ago I discovered the delights of pak choy and used it to make veg soup, it always turned out amazing, this week I was unable to get pak choy so made soup without it and it was equally amazing.

RECIPE

1 litre of veg stock

variety of veg –  about 2 cups of veg, pak choy, spring onions, courgette, white cabbage, red cabbage, peppers of all colours, pumpkin, sweet potato, carrots, swede, mushrooms or the mushroom stalks.

Cut all veg small, use as many of above as you have, try to use equal amounts.

Using coconut oil, saute all veg, until glistening.

Add stock and simmer until veg is soft.

Liquidize if you prefer a smooth soup.

Easy to make and every time I have made it it is amazing, no matter what combination of veg I use, I think it is the sauteing in coconut oil that makes the difference.

This is one way of getting your 5 a day, and is great for using left overs.

 

 

 

 

My gluten and nut free version of granola

This recipe was inspired by holly’s toasted granola  http://hollyandflora.com/2014/07/02/toasty-whole-grain-granola-with-dried-cherries-dark-chocolate/

I have a wheat intolerance and a nut allergy so decided to adapt the recipe to suit me, this is my version.

RECIPE

1 cup of oats

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1 tablespoon quinoa

2 tablespoons of  treacle (cane sugar)

sea salt and cracked black pepper

1 teaspoon of mixed spice

1/4 cup of coconut oil

a packet of  mixed dried fruit, cranberries,blueberries and cherries

METHOD

1.  mix all ingredients except dried fruit

2. spread onto baking tray lined with greaseproof paper

3. bake for about 25 mins at 150 c

4. when cool add dried fruit

5. put into airtight containers

 

This recipe worked really well for me, I like the taste the mixed spice gives it and treacle is easier to work with than honey.

I have had some on it’s own and with yogurt both delicious.

The good thing is I can carry some in a small tub as a snack, to fight the hunger pangs.

Next venture to try a take on apple crumble using it as the topping.

Now that I have the basic recipe there is no end to the variations I could make. Different fruit , different spices.

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Courgette lasagna

As I do not eat wheat I am always looking for other ways of cooking my favourite food.  I had never tried using courgettes instead of pasta it works very well, I sliced it thinly with a mandolin , you don’t need to cook it first just place in alternate layers with the meat and cheese sauce,, and there you have it, delicious !

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Amazing Banana Pancakes

This was a recipe that was on Ben Booths fat loss challenge, it is so easy and so good to eat.

 

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Recipe

1 banana

2 eggs

a little oil for frying

Method

1. Whisk eggs and banana, until it is smooth

2. Put a little oil in griddle

3.  Place a spoonful of mixture in griddle, depends on the size of your griddle how many you can cook at once I can get 4 at a time in mine.

4. When bubbles appear on top turn pancakes.

5. Once cooked take out and stack on a wire tray to cool slightly before eating.

These are so good for you, and you can have them for breakfast with berries or as a snack throughout the day.

You could add honey, but I think they are sweet enough without.

If you want you can double up the recipe and make enough for another day they keep fine in a container in the fridge, that is what I did this morning.

 

 

Wheat free crumb dressing

As a wheat intolerant I am always trying out new ideas, it is not easy in Tenerife to get wheat free flour, so I mainly use rice flour, maize flour or ground porridge oats into flour.

This is my take on turkey escalopes.

RECIPE

1 cup of ground oats

2 teaspoons of ground seeds ( I use sunflower and pumpkin )

1 teaspoon of fresh thyme leaves

1 table spoon of Parmesan or more if you like

1 egg

cornflour

METHOD

1. Mix oats, seeds, thyme and parmesan together in a flat dish

2. Mix egg in a flat dish

3. Take turkey escalopes ( thin pieces of turkey), and coat with corn flour, then dip in egg mixture then crumb mixture.

4. Put a knob of butter in a hot pan add about 2 tablespoons of olive oil. When hot add the escalopes not too many at a time or they will not be crispy.

5. They only take a few minutes each side, but only turn the once, so you do not disturb the coating.

I found this worked really well and tasted good, I think I will try it with other flavours like curry, and also experiment with different herbs.

You can use this coating for fish,  scotch eggs, chicken in fact any time you need a crumb coating.

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