Tag Archives: green

How To Cook Vegan For Health – June 2018

EARLY BIRD PRICE OF £45 AVAILABLE UNTIL MARCH 31ST (subject to availability)

Vegan eating is gaining popularity and ground as a diet that’s better for our bodies and the planet. A plant-based diet can be very nutritious IF it’s done properly. Too often becoming vegan can result in simply cutting out meat, dairy, and animal products without considering what unique macro and micro nutrients need to be substituted in other ways. Removing significant sources of essential nutrition can result in health issues, defeating the object of changing our diet to be healthier!

So, if you’d like to try a vegan diet, want to ensure that your diet is giving you everything you need, or just want to see what the possibilities are and add more animal-free meals to your diet, this class is for you.

You’ll learn exactly what and how to eat for blooming, plant-based health, cook a selection of delicious vegan meals, and take away the information and recipes you need to carry on cooking at home.

BOOK HERE! 

This is a very popular class and sells out quickly, so book early to ensure a place!

Early bird price of £45 applies if booked by March 31st, subject to availability. Full price of £55 after this date. 

Please note, booking closes on May 26th to allow for ingredient purchase, information production, and staffing.

T&Cs: bookings for events are non-refundable, but attendance can be transferred to another event or a later date at my discretion if I’m informed a week or more prior to the event, or two weeks prior for a cookery class.

Prices will be increasing significantly for future classes to cover increased costs – to take advantage of this class at an amazing price, book one of the remaining spaces.

Also note that you will be added to an email list to be sent joining details and event information, plus any resources. Your data is kept safe and secure at all times on a dedicated email platform. You will not be sent marketing or other newsletters unless you create an account on the website or sign up via my Facebook page to receive my free resource.

Seaweed sandwich, anyone?

If your consumption of sea vegetables thus far on your culinary journey has been limited to a bit of sushi from the supermarket, then you’re missing out. Whether it’s for flavour or health, seaweed is a fantastic food to add to your diet, and best of all, it doesn’t have to be from imported sources at the health food shop or oriental market. Our shores are teeming with varieties of seaweed that are not just edible, but absolutely delicious too.

Even more surprisingly, those of you who are currently thinking that seaweed is the last thing that you would want to eat may change your minds when you taste dulse, one of our most commonly found varieties – it tastes like bacon when it’s cooked. Maybe not as convincing as a bacon sandwich, but still, not exactly what you might expect.

So, what is it, and how do we make the most of this natural harvest right on our doorstep? Dulse is part of a large family of edible saltwater plants and algae that also include more readily known varieties like nori and kelp. Like all edible seaweed, dulse provides a wealth of nutrients, fibre and protein, rich in vitamins, trace minerals, healthy fatty acids, and antioxidants.

It’s easy to buy dried dulse, and as its nutritional value doesn’t degrade after it’s converted into powder or flakes, having some on hand to sprinkle into salads, soups and stews is convenient. Store it in a dry and dark place and it’ll last for at least two years, making it truly a go-to health booster to use in all kinds of ways.

The assumption that seaweed will taste a bit too, well, seaweedy, has doubtless put many people off trying it at all, but with the accessibility, sustainability, and variety of uses, surely it’s something that we need to consider as conscious consumers. The big bonus is in the health benefits – while all natural foods have distinct and purposeful nutrient profiles, seaweed is a truly exceptional all rounder. Just some of the health benefits of dulse include its ability to protect vision, boost the immune system, build bone health, optimise the function of the thyroid gland, increase growth and repair, support the gastrointestinal tract, lower blood pressure, strengthen the brain and nervous system, and boost circulation.

A fantastic food, and a great focus for your next beach visit! To achieve that bacon-like effect, pan-fry some dried whole-leaf dulse with oil over medium-high heat until crisp, then make up your dish or sandwich. Delicious!

Another way to use dulse, or any other seaweed that you have chosen, is to cut strips from a sheet, or take some larger flakes, and allow them to float gently in this lovely broth. Health in a bowl!

Miso Broth

miso paste (authentic paste from an oriental market)
pak choi, each leaf sliced in half lengthwise
sliced greens or cabbage
red pepper, thinly sliced
garlic, very thinly slivered
ginger, very thinly slivered
good quality bone broth or stock of your choice
seaweed strips
chicken, fish, beef or tofu pieces

Pour the required amount of bone broth or stock into a pan, bring to a gentle simmer, and add a teaspoon or two of miso paste, stirring to dissolve. Add the garlic, ginger, meat/fish/tofu, and sliced veg and simmer very gently for a few minutes until the veg is just tender and the meat is cooked through. Add the seaweed and turn off the heat, allowing the seaweed to steep for a couple of minutes. Serve up in big bowls and enjoy!

Cook Vegan – How to Eat Vegan for Health – Feb

THIS CLASS IS NOW SOLD OUT – the next class is on May 6th, so please see that event or booking page.

Vegan eating is gaining popularity and ground as a diet that’s better for our bodies and the planet. A plant-based diet can be very nutritious IF it’s done properly. Too often becoming vegan can result in simply cutting out meat, dairy, and animal products without considering what unique macro and micro nutrients need to be substituted in other ways. Removing significant sources of essential nutrition can result in health issues, defeating the object of changing our diet to be healthier!

So, if you’d like to try a vegan diet, want to ensure that your diet is giving you everything you need, or just want to see what the possibilities are and add more animal-free meals to your diet, this class is for you.

You’ll learn exactly what and how to eat for blooming, plant-based health, cook a selection of delicious vegan meals, and take away the information and recipes you need to carry on cooking at home.

BOOK HERE. This is a very popular class so book early to ensure a place!

Early bird price of £40 applies if booked by December 31st, subject to availability. Full price of £50 after this date.

Please note, booking closes on January 21st to allow for ingredient purchase, information production, and staffing.

Please note: bookings for events are non-refundable, but attendance can be transferred to another event or a later date at my discretion if I’m informed a week or more prior to the event, or two weeks prior for a cookery class.

Take your foodie health to a new level with The Functional Foodie hub!

You love good food and great health. You live life to the full, and want the energy and joie de vivre to squeeze everything out of every day. So, how do you do that, with all the demands of modern living? Keeping up to date with the latest news, information and advice on health and food is an essential part of protecting yourself and your loved ones.

Recipes, health information, wellbeing motivation, and the most accurate advice – that is what the hub is all about.

We all have health concerns, or have loved ones who do. What would it be like to be able to access the professional input of an experienced functional nutritionist without having to spends hours, and a fortune, in consultations? Get the latest, researched knowledge and advice every month, with a different issue, condition or niggle under the spotlight each time.

Members can access my advice round up on the focus issue, a targeted recipe and demo video for that issue. Our private Functional Foodies closed Facebook group is yet another benefit of joining us.

Food is the ultimate healer – it’s our fuel, our nourishment, our daily foundation for energy and existence. What could be better than knowing exactly what foods can do to heal and protect, with recipes right there for you to use?

Each month members have access to recipes targeted at healing the health focus for that month. As the months go by, the scope of professional advice and healing recipes broadens and builds. Your personal health library and cooking bible, all in one place.

Get the inside track on foodie health from me every month, with videos, targeted recipes, your questions answered, and a private Facebook community, plus an extra recipe hub and exclusive resources. Daily healthcare made easy!

FF-Logo-web

Here’s a peek at the Foodie Focuses for the next few months:

In January we had Real Food for Real Life: What IS the ideal diet?

In February I talked about The Omega Question: The essentials about fats.

In March I gave members the inside track on Supercharging: Easily boost the nutrients in your daily diet.

In April I’ll let Foodies in on Beating the Bloat: The causes and how to beat it.

May will be about Gluten: Hard to stomach?

In June we’ll examine The S Word: Conquering the sugar monster.

And so it continues every month!

There is so much confusing information out there, often contradictory, and it can be hard to know who and what to trust. This is a place where my members’ questions and concerns are addressed, where information can be relied upon, and where you’ll get the inside track on health and how to use food as daily healthcare. The professional input of an experienced functional nutritionist at your fingertips – what’s not to like?

The price for full annual Foodie membership will rise monthly this year as the content keeps on going and keeps on growing, so joining earlier locks in a year of amazing value for an incredible price – in April it’s only £55 (approx $78 USD). Awesome value!

Check out this blog post on how to influence your mood with food – it’s the essence of functional food. Check out the hub and membership here.

Keep calm with duck….

Kale and Walnut Omega Pesto

Kale is the daddy of nutritious greens! Very fashionable for a little while now, it has been an autumn/winter staple for much longer, and rightly so. It’s a potent source of plant betacarotene, cancer-fighting sulphorophane and indoles, as well as vitamins C and E. The amount of kale in this recipe alone outstrips the RDA for C, E and betacarotene. Calcium, potassium, and a host of other nutrients, also feature.

Kale is an easy cruciferous veg to include in our diets several times a week, shredded in stews or soups, steam-fried with mushrooms or bacon as a side, or lightly bound with crème fraiche after steaming. Using for a pesto is a great way to make a fridge standby for those frantic days where a quick, comforting, easy meal is all you’re thinking about.

The oils and walnuts join in to give the recipe its omega title – flax, rapeseed and walnuts are fantastic sources of omega 3 precursors, and with a touch of olive oil, the range of oils is available for your body and brain. Walnuts are high in B6 and folate too, along with magnesium, zinc, iron, manganese and phosphorous.

Garlic and lemon juice top up the health benefits as well as flavour. So, for your heart, immunity, mood, and many other benefits, get these choice ingredients down you with this simple recipe. And the parmesan? Well, you can’t have a pesto without the scrumptious Parmigiano Reggiano……

Kale and Walnut Omega Pesto

100g chopped walnuts

1 tsp salt

100g kale, ripped into pieces

2 cloves of garlic, minced

organic rapeseed, flaxseed or extra virgin olive oil (or a mixture of all three)

100g parmesan

juice of 1 lemon

 

Toast the chopped walnuts carefully in a dry pan, ensuring they don’t burn.

Cook the kale in water with 1 tsp salt, uncovered, until just tender, then drain.

Whizz up the garlic, walnuts and kale until combined, then pulse or whizz slowly, adding the oil in a slow stream.

Stir in the cheese, then add lemon juice and seasoning to taste.

Weave through beautiful wholegrain organic pasta, keeping the rest (if there is any!) in the fridge for another meal. Enjoy!

Getting the real food recipes out….

What a whirlwind life has been since Christmas! Besides being offered a twice monthly radio show (more details soon!), I’ve been busy loading fabulous recipes, health advice and resources onto the Functional Foodie membership, course and recipe hub website in preparation for launch later this month/early February.

Here’s my new logo, looking amazing on an apron that my brother and sister-in-law (coincidentally also my designers and tech wizard, David Jarvis and Tamsyn Jarvis at Skim New Media Ltd) had made for me for Christmas. Such a thoughtful gift – it means my videos are Functional Foodie to the max too!

So, if being health conscious and eating deliciously are your thing, keep a lookout for the launch – with a free membership option, and the full Foodie membership for even more targeted advice, monthly health bundles, resources and recipes, plus a building choice of dedicated courses and programmes to put your health back in your hands, my aim is to make this a one stop shop for delicious, actionable health and happiness!

What is it that you want to know, or want access to as a member? Let me know – the more I know about the information and advice that makes achieving health easier for you, the better I’m able to provide it.

To get a fantastic introductory Foodie membership offer, join the Foodie waiting list here: http://eepurl.com/VNBjz

Have a happy, healthy week!

Colds and Flu Fighting Veg

Supercharge for winter! Which vegetable superfoods are the best choices to ward off colds and flu?

Obviously all veg is good, but to maximise nutrient intake in simple ways, some are better all rounders than others.

Cabbage is a good choice, containing cancer-fighting glucosinolates, though a better choice would be watercress. This is a powerhouse of iron, antioxidant vitamins A and C, folic acid and even calcium as well as cancer-fighting compounds. The best choice, however, has to be kale – still the cabbage family but higher in vitamins, minerals and active compounds. Studies have also linked kale consumption with lower breast cancer rates.

Whichever you choose, don’t forget the orange juice to optimise iron absorption!

To start 2016 as you mean to go on, enrol on the Real Food Reboot Health Programme – change for life, literally! Details here. We start in January. Join us to rediscover your healthiest, happiest you!

The recipe for delicious healthy eating…

Everyone who knows me and what I do will tell you that my passion lies in helping others use real food to live real life to the full, and attain real health via delicious, easy healthy eating – busy women especially, who so often put themselves last on the list because they are trying to give to others. But you are the ones who need to put self care top of the list, and daily eating has to be at the top of every serious self care list!

How do I know this? Because I did too much for too long and paid the price – three severe brushes with serious ill health. More on my story another time. This post is about you and your food!

Eating the right way to fuel body and brain is easy (when you know how, of course!) The balance between good carbs, quality protein and healthy fat, taking micronutrients and fibre into account, getting in proper servings of fruit and veg; sounds complex, but it’s really not that hard.

I’ve put together this resource so you have a day of delicious eating to fire you up, calm you down, and generally have you rocketing through your to do list with energy to spare. Perfect!

Grab your copy here, and enjoy!

By the way, until November 8th, there are huge pre-launch discounts on my new online programme, the Real Food Reboot. I’ve ploughed all my knowledge, experience, passion and love of gorgeous food into creating a programme with 3 levels of support that can deliver a calmer, slimmer, bouncier, happier, healthier you with delicious ease in only 12 weeks!

To find out more, check out the details here.

Green smoothies – get a healthy boost in five minutes a day…..

To go with the release of Supercharge, and in celebration of boosting health the right way in five minutes a day with smoothies and juices, I filmed a series of video demos giving some easy hints and tips to all the health-conscious fruit and veg fans out there. You can find them on my Youtube channel here (2 loaded, 1 more to come!) I’d love to hear what you think!

You can grab a free copy of Supercharge for a limited time by clicking here. Enjoy, and get supercharging!

Luscious hollandaise for new season asparagus

Hollandaise sauce

4 large free-range egg yolks
250g cold unsalted butter, diced
1 tbsp of lemon juice (adjust to taste)
seasoning

Put a cold, heavy-based pan (like Le Creuset) on the hob, add the yolks, butter and 2 tbsp of water. Begin to heat very gently, whisking the contents constantly. The butter will melt, and the sauce will begin to thicken, but keep the heat low; this is not a quick process, but worth it! Overheat and it will split. Once the butter has melted, you can increase the heat a little, whisking vigorously until the sauce thickens. Should it begin to get hot, take off the heat, but keep on whisking. When the sauce is thickened to the consistency you like, stir in the1 tbsp lemon juice (or more if you like it sharper) and season. Serve immediately, or keep warm in a bowl over a pan of hot water (don’t let the water touch the bowl) Spoon over your eggs, asparagus, or anything else you fancy!

 

Photo hin255 at FreeDigitalPhotos,net