Author: Anne

Macrame Firsts

On By AnneIn Crafts, HomeLeave a comment

I like to look up craft ideas on YouTube and recently a video popped up for a Macrame Plant Hanger.  I thought to myself, “Hmm I must try this at some point”!  While I was shopping in ‘The Range’ recently for other craft material, I happen to see some Macrame cotton reels on the shelf.  There was only two colours to choose from.  I opted for ‘Beige’ and  1 reel cost €4.50.  With cotton in hand I couldn’t wait to follow this simple plant hanger video.  Beginners video here.

I was very pleased with the result and since I had plenty of cotton reel left I moved on to make a more advanced hanger which included beads.  Picture of the completed plant hanger to the right.  I knew I had some random assorted beads in my craft store.   This second project took me a full day, with breaks to eat, of course!  The perfect project for a dull and rainy day.  The ‘Macrame Plant Hanger with Beads’ video is here. It is now handing in my kitchen.  The plant is artificial from IKEA.

I wanted to make the first simpler plant hanger again, this time with beads added, as a gift for a friend.  I wasn’t sure I would have enough cord for the bigger project.  It turned out very nice with it’s pink and lilac beads.  I was able to use skills from both videos.  It was very easy to make and didn’t take a lot of time.

Here it is in the photo to the left.  I hung it from the lamp shade in the middle of the room for the photo shot.

I totally recommend trying out Macrame.  As someone who knits and crochets, this is one that I feel anyone could try and master quite easily.  The cotton reel seems to also go a long way.  So far, I have two plant hangers for myself and this one for a friend and there is still plenty of cord on the roll.  If I was a bit more left brained I would work out in advance how much cord each hanger would use, but I’m not, so I’ll leave that to you.

By the way, the wooden rings above the loops on both plant hangers are old curtain rings.  It is not part of either video tutorial but just something I added myself.  You could also think about using sea shells, buttons etc. in place of beads.  And…  it is not necessary to use Macrame cotton, you can use twine, wool or rope – the options are as limited as your imagination.

Another ‘string’ to my bow 🙂

I hope you will give it a go.

Anne ♥

 

The Threads that Connect Us

On By AnneIn Crafts3 Comments
              ♥ Lucy Lamb ♥

A friend of mine passed away in March 2015.  It was eight years ago yesterday 5th March, and as I recall, it was a freezing cold day then too.  In the months that followed, her daughter gave me some wool and knitting needles that belonged to her Mam.  Among the items in this handover was a plastic bag (an Arnott’s plastic bag….definitely a thing of the past!!) with a photocopy of a pattern for this knitted toy.  She had started knitting it and had completed the legs. The pattern looks like it was photocopied from a magazine.  I was never sure if I had the whole pattern and whether there was enough wool to complete it.  So, I put it on the long finger, until recently that is, when I decided to finally tackle it.

To my great surprise the pattern was in full and it turned out there was also enough wool to complete the toy.  It knitted up super quick.  The loopy wool was a little bit tricky to manage but it was just a matter of being careful as the loops would make it easy to drop a stitch and not know you’d dropped it.  In no time I was putting it all together and stuffing it.  I have a box of random buttons from my mother’s old sewing box.  I found two buttons which proved to be perfect for the eyes.  I had to Google to find what colour eyes lambs have, since the pattern was black and white. They have brownish/yellowish coloured eyes.  I was able to stuff the body with some foam stuffing that came out of an old bed topper (I saved it thinking it might come in handy…. I was right!!) and the smaller parts I stuffed with some toy/cushion stuffing from tShe craft shop.  I’m so pleased with the result and if you can get your hands on this or similar loopy wool, then I recommend it as a super quick and easy knit.

Before Christmas ’22 I parceled it up and sent it off in the post to my friends daughter who lives abroad.  SURPRISE!!!  She reminded me when she got it that her mam had both a grandniece and a granddaughter called Lucy.  I never made the connection until it was pointed out to me.

“Threads that connect us across time” ❤️

Job done…. at long last!

I have made a PDF copy of the pattern.  You can download it if you like and give it a go.  Just click Lucy Lamb Pattern below.

Tomato and Onion Relish

On By AnneIn Food as Medicine, RecipesLeave a comment

Last year was the first time I attempted to grow tomatoes.  Edible food appearing seemingly out of nowhere.  I did not have a bountiful harvest by any means.  I had just one tomato plant that I bought, and each tomato grew and ripened in a staggered fashion.  I had already enjoyed growing different types of herbs but seeing food growing before your eyes, is especially rewarding. Eventually, I had a few tomatoes of my own and I got a bunch more from a friend who had also started growing tomatoes.  I wanted to make something with these precious home grown treasures that I could savour for a bit longer, rather than just blending them in to everyday use.   It was also a good lesson in finding different ways of preserving / storing a surplus crop, as fresh food perishes quickly.  I found a recipe for ‘Tomato and Onion Relish’ and decided to give it a go for the first time.

Recipe
  • 1 lb tomatoes
  • 1 lb onions
  • 2 large garlic cloves crushed
  • 3 oz sugar (I used brown)
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1/4 pint  [5 fl oz] white vinegar (I used white wine vinegar)

The ingredients can be doubled, tripled etc. depending on the amount of tomatoes you have to work with.

Place the tomatoes in a large bowl and cover them with boiling water, allowing them to stand for about 30 seconds.   Drain, peel and finely chop them.  Finely chop the onions and in a large saucepan, mix them with the tomatoes and all the other ingredients.  Bring the mixture to a boil and leave it to simmer uncovered for an hour.  Stir the relish from time to time so that it doesn’t stick to the saucepan.   Transfer the relish to warm / sterilized storage jars.  Cover them immediately with an airtight lid.  Allow the relish to mature for at least 1 month.   It can be stored for 6 to 9 months.

The Verdict

I waited patiently for a month to pass after I made my relish.  It was worth the wait.   I don’t like to waste food so I was especially pleased the relish turned out to be to my taste and that I could find many ways of using it.  I would describe it as both moderately sweet and sour, and mildly spicy.   It was all gone in no time.  No long term storage required. 🙂

The recipe suggested that the relish could be served with grilled meat, sausages and barbecued chicken.  To that list I would add that it makes a tasty accompaniment to any form of breakfast eggs, on the side of a cheese toasties, with cheese on crackers, in a sandwich, with quiche or with oven baked fish and home made chipped potatoes.

This year I will be attempting to grow tomatoes from seed.  A new venture!!  I may be getting way ahead of myself but if it turns out to be a success and I have a bumper crop, I now have a tried and tested plan for a surplus of those precious Tommie-Toes.

From a nutritional point of view cooked tomatoes are an excellent source of lycopene.  Lycopene is an anti-oxidant found in red and pink fruits.  Intake can be increased dramatically with lycopene supplements but it may be most effective when consumed in lycopene rich foods like tomatoes.  While lycopene has been shown to have anti-aging, heart health and other health benefits, it is most noted for its beneficial effect on male fertility and a reduced risk of prostate cancer, when regularly consumed in the diet.   Thanks to Dr. Josh Axe you can read all about this nutrient here.

Reference

Pickles & Preserves, [2010] Bounty Books  ISBN: 978-0753718964

 

Homemade Elderberry+ Anti-Viral Syrup

On By AnneIn Food as Medicine, Immune Support, RecipesLeave a comment

Last year I got to pick some Blackberries to make jam and this year my foraging activities have gone up another notch.  Foraging is not something you can put on the long finger as the collection of this ‘free food’ is seasonal and a little time consuming.  Late August/September and possibly into October is Blackberry season in Ireland, as well as many other wild berries.  This year I also managed to locate some Elderberry trees/shrubs right alongside the Blackberry bushes.  Elderberry is increasingly used in nutritional supplements, syrups and teas for it’s anti-viral, anti-oxidant and anti-inflammatory properties.  A newish branch of the health industry ‘Nutraceuticals’ (functional food), explores and isolates the healing properties of individual foods.  New by name but not really a new concept, it is the wheel reinvented.  ‘Curcumin’ a healing property found in turmeric is a good example of this.  Even some of our pharmaceutical drugs have their roots in nature.  Aspirin, for example, has its origins in the Weeping Willow tree.  The pain relieving property called ‘salicylic acid’ is present in willow bark and was used as far back as 3500 years ago for pain relief.  Other foods that contain ‘salicylates’ include clover, beans, peas, tomatoes and cruciferous greens like broccoli.   Back then, of course, it wasn’t isolated in a lab or available in the form of an over-the-counter pill.  Still, it is useful to be reminded that most of our modern day medicines can be found in their natural form in food.   Why??  Well, so that you can take health and wellness into your own hands as much as possible and regain some trust in the power of nature!  The added bonus is you can get it from nature ‘at little or no cost’ except for your time and effort.

It is advisable, of course, to research whatever wild berries you decide to pick and eat.  No excuse, YouTube and the internet are awash with information.  Don’t spend money on expensive courses, set yourself the task of doing your own research.  I have never picked or used elderberry before this year so I needed to do some research and here’s what I found out:

Elderberry

It can be called by many other names including Black elder.  Known as ‘the medicine chest of the country people’.   Traditionally grown in gardens for protection from the ‘Elder Mother or Spirit of the Elder’.   It was believed that if you stood underneath it at midnight on midsummer night you would see the King of the Elves go by and if you planted one near the house it would guard the inhabitants from the evil spells of witchcraft and thunder.

With just one Elderberry tree you won’t be able to have both the flowers that appear in June/July and the berries that grow in the Autumn.  If the flowers are all harvested there will be no berries. The wood of the tree has been used to make musical instruments.  The leaves are not edible but they have insecticide properties and can be used around other plants to ward off pests.  The berries should not be eaten raw.  They are odourless, sour and astringent.  They can be harvested when they have turned dark purple, almost black.  Interestingly, the berries have been used in the distant past to dye cloth and as a hair dye by the Greeks and Romans.

Medicinally, elderberries are used to support immune health, to treat colds and flu, relieve digestive issues, induce perspiration and are anti-viral.  It has a beneficial effect on chronic catarrh of the respiratory passage.  It is a stimulant for the immune system.** [See safety note below]

I picked up a very useful hint about picking the berries off the stem, but only AFTER I had already made my syrup!!   Next time 🙂   This tip could save you a lot of time.  Elderberries are picked by the stem with its cluster of berries attached.  ‘Put these in a bag and into the freezer.  When frozen the berries can just be pulled off effortlessly’.  Could be cold on the ol’ hands though!

My Recipe For Elderberry Syrup

I reckon I had about 200-300 grams of berries all thoroughly washed.  I put these directly into a pot. To them I added the juice of one lemon and a teaspoon of dried ginger.  I could have added cinnamon or a cinnamon stick but decided not to.  I brought it to boiling point for about 5 minutes stirring it regularly and turned the heat down to a simmer for about 45 more minutes.  I also washed and cooked some rosehips separately.  To that I added lemon and some brown sugar.  Rosehips have a beautifully sweet taste and I though they would compliment the elderberries but they are optional.  Rosehips are packed with Vitamin C.  When cooked sufficiently I sieved both the elderberry and the small rosehip mix into a clean bowl.  It took a while to extract as much of the syrupy juice as possible.  The kitchen looked like a murder scene with all the RED stained dish cloths, pots and bowls.  Still, I ended up with a bottle of syrup.  When it had cooled down sufficiently I added two teaspoons of Manuka honey.  Once bottled it needs to be stored in the fridge.  Oh and it passed the taste test, it’s really delicious!!

This syrup is mostly made of elderberries and the + (plus ingredients) included lemon juice, ginger, rosehips and manuka honey, all of which are also used to fight colds and flu.

Use and Safety

The syrup can be used as a preventative measure heading into the winter months (2-3 teaspoons per day).  And at the first sign of a sore throat or cold, the anti-viral syrup acts as an immune booster (1-3 tablespoons per day three times per day).  The syrup can be added to hot water for a medicinal hydrating drink.

Elderberry is generally considered safe.  There are no known drug interactions with Elderberry at the writing of this blog.  However, as previously stated, it should not be eaten raw and anyone with an autoimmune condition may want to be cautious with elderberry.  Why??  **Autoimmune conditions are caused by a hyper-vigilant / hyper-active immune system and this syrup is an immune ‘booster’.  Its purpose is to activate the army of natural killers cells, T and B cells etc. to fight those invading pathogens.  In this respect Elderberry is similar to Echinacea in that it is best used at the onset of a cold or flu to knock it on the head and reduce recovery time.  But unlike Echinacea, Elderberry in a smaller dose (above) can also be used as preventative medicine.  It may serve someone with an autoimmune condition to opt for immune ‘modulating’ food medicine to treat colds and flu.

Why make it yourself?

Obviously if you don’t have access to the great outdoors then you always have the option of buying elderberries and all the plus ingredients.  Alternatively you can buy Elderberry Syrup.  I looked it up on-line and the price varies.  I’ve seen 195ml for €26 reduced from €34.  Another site had 237ml for €27.  These would not include postage etc.   I managed to get 270ml almost free or at very little cost.

Apart from the money saving, it was an opportunity to have a slow but productive day out in nature with an appreciation of just what I have access to close by and which can provide abundant health properties.  It is kinda cliche to talk about ‘connecting to nature’ and far be it from me to go all ‘woo woo’, however, I did feel a sense of identifying with ‘the land’ I live in.  Also, when I was picking off the berries (it took a while) I was wondering if I just bought them in a shop or ordered them online, would I be connecting with my environment – meaning “these have grown in my locality, I eat them, they become part of me”. Circle of life type of thing!  Somehow it made sense!!

Above all else, for me it is just about taking another step towards building ‘trust’ in natural remedies.  In my experience as a Nutritional Therapist I have found the biggest block for people seeking health solutions through alternative means, is ‘trust’.  When it comes to ‘trusting’ food as medicine people, and I include myself in this, are a long way off recovering that trust.  Collectively, we have very little awareness of how our minds have been educated to fear anything that the doctor doesn’t prescribe, whilst everyone and everything else is subject to intense scrutiny and suspicion.   The mindset perceives the different modalities as opposed but in reality they are not.  Why not use both?   Do what works for you.  The only way to break through those fears that have been imposed on us is to try natural health solutions for yourself.   Research it, try it, taste it (trust your body) find out what works for you.  Ultimately your health is ”your’ responsibility this is the truth.

Just like the pharmaceutical industry seeks to find a pill for every ill, the health industry can also follow a similar pattern by matching a nutraceutical to a condition, and unfortunately the health practitioner can be treated in a similar manner to a GP (but perhaps viewed as a healthier version).  It is a step forward in most cases but the wellness industry is still an ‘industry’ beyond the knowledge and control of the individual.  Also, most people are unable to get their heads around the concept of an ‘holistic’ approach to health.  We seem to need proof with qualifications, statistics and approval from on-high before we can ‘trust’.  The old adage “the proof of the pudding is in the eating” no longer seems relevant.  Example, the cure for your digestive issues MAY be in ‘chewing your food slowly’ but a client might feel cheated by this as a prescription instead of a tub of digestive enzymes!

You won’t have to follow anyone else’s advice if you have the benefit of your own experience.  Empower yourself!  Eat well, sleep well, stress less, exercise to moderation, get out in the daylight early in the day, take time out in nature.  You know this makes sense, no one needs to tell you… .maybe just a little reminder? 🙂

References:
  • Herbs – a Concise Guide in Colour: Stary, Dr.  F, Jirasek Dr. V :Hamlyn [Middlesex] 1973
  • Herbal – The Country Diary:  Sarah Hollis : Bloomsbury Books [London] 1994
  • YouTube : Search ‘Elderberry Syrup’
  • The Homesteader’s Herbal Companion:  Amy K. Fewell : Guilford, Connecticut 2018

DIY Kitchen Herbs

On By AnneIn Food as Medicine, Immune SupportLeave a comment

Fresh or dried herbs are relatively inexpensive to buy, so why cultivate your own?  Only you can answer that for yourself.  I like to grow as many of the herbs I use in the kitchen, myself!  Why?  Because they are fresh, I know they are not sprayed with pesticides etc. and they are just there right outside the back door.  I only ‘pick fresh’, dry or freeze whatever I will use, so no waste of produce or of money.   For me, there is also the basic satisfaction of seeing something grow, from seed in some cases, into something that adds, at its least, nutritional value and at its best may provide medicinal benefits with no inherent side-effects.  Bonus – they look so good in the garden!

I am not a qualified herbalist so any of the herbs I talk about in this post are in general circulation and use.  The benefits are easily researched and I will try to provide links for a deeper dive should you be interested in knowing more.  Apologies in advance for the links provided.  Many websites have an annoying number of ads and ‘request to subscribe’ pop-ups.  So, it is just extra information if you want and, of course, you can always do your own research.

You don’t need a big garden or even a garden at all, to grow herbs.  Most herbs can be grown in pots/planters.  My advice would be to grow the herbs you know you will use.  I have parsley, rosemary, sage, chives, lemon balm, thyme and lemon verbena.  I have recently started some coriander from seed as I read that even this late in the year it will grow.  I can verify that this is true as within a week the seeds have peeped above the soil.  I will soon need to transfer them into a bigger tray.  Another herb I will add next year is oregano.  I have grown mint in the past and it grows like crazy so you would need lots of growing space for it.  This would be a good example of weighing up whether to grow a herb or not.  Q) What would I use mint for?  A) Tea, flavouring drinks like Kombucha.  Q2) Would it be easier to buy some mint tea?  A2) Yes!   Conclusion – the inconvenience outweighs the benefit of growing it myself.

How to use your DIY Herbs

In the past I have used herbs fresh or frozen.  It is only this year that I have ventured into drying herbs for ‘future’ use.  Why?  It is somewhat prompted by rumours of possible disruption to food and energy supplies.  My personal philosophy being “better safe than sorry” and “sure why not”!   Once a herb is completely dried it can be stored long term and used in many ways.

So far I have not found it necessary to have a dehydrator to dry herbs.  These can be quite expensive machines but if you can afford one – good for you.  I hear dehydrators don’t use so much electricity so it would be ideal to have one if you are dehydrating lots of produce.  Some air fryers, as well a regular oven, can also be used to dehydrate food.

You can air dry your herbs, especially this time of year when it is warm and dry.  We are experiencing some lovely weather here in Ireland.   This is what I am doing at the moment (as seen in the picture on the left).  Here are the steps I follow – first pick a small amount of fresh herbs and then wash them thoroughly but gently.  Dry them off with a paper towel or clean tea towel.  The herbs are then ready to be ‘air dried’.  I just use some net bags and hang them from a pole in the utility room which gets plenty of light.  I have found that Rosemary and Lemon Balm dry quickly.  Parsley and Sage seem to take a little longer.  So, if you want to do your ‘storing’ all in the one day, you can finish off the drying in the oven.  The leaves should feel crunchy, not pliable in any way.  Spread the herbs onto a baking sheet in the oven.  Heat the oven to 50°C and leave the oven door ajar.   Check after 1/2 hr. to see if the herbs are crisp and dry, keep going until they are.  [Any moisture left in the leaves may cause the herb to grow mouldy in time and render them useless].  You can also do the whole drying process in the oven but you may as well benefit from this nice weather we are having.  Won’t cost you a thing!!

Once dried completely,  just add the Sage leaves and Lemon balm leaves to storage jars, just as they are.  I use the lemon balm for tea and cold drink flavouring.  Fresh lemon balm leaves can be used when baking fish in the oven.  Dried it can be added to any recipe to provide a lemony flavour.    Lemon balm is recommended for anxiety and insomnia.  It can be taken as a herbal tea at night.  More about the benefits of Lemon balm here.

Sage, I would use it mostly in savoury foods like soup, meat dishes and savoury breads.  It is quite delicious cooked in butter on the pan with sliced mushrooms.  It can also be used to make Sage tea and its benefits are many.  More about the benefits of Sage tea here.

Parsley – my favourite!!  The smell always bring me back to secondary school days – cookery class – you always had to have that sprig of parsley to garnish your dish!!  Shame if it is cast to one side.  Parsley is full of great nutrition.  It grows best in spring and summer so if you want to enjoy the taste and benefits all year round, drying is a good way to preserve it.  I got flat leaf  parsley seeds and started planting from seed this year for the first time.  Turned out great!!  It is flourishing in the garden planter.  I use it liberally in salads.  I’ve added it to lentil bread instead of dill and little by little I’m drying and storing it to use in the winter.  Parsley is rich in vitamins and minerals, and its high cholorophyll content makes is an excellent blood purifier.  After I dried a recent batch of parsley I ran it through the high speed blender to produce a powder.  This would be an excellent nutritious addition to a smoothie, soup or sauce.

Rosemary usually survives the winter and flourishes again in the spring, summer and autumn.  I add fresh cleaned rosemary sprigs to the bottle of any new purchase of olive oil.  Though it is not ‘obvious’ to the naked eye, oils go rancid over time and rancid oils are not healthy to consume.  Adding some fresh sprigs of Rosemary to the bottle slows down the ‘ageing’ process.   The electrons in the oil and those in the rosemary connect harmoniously making the oil more stable, not to mention more nutritious.  Place fresh clean springs of Rosemary on any meat you are going to cook.  Cooking meat produces ‘carcinogens’ in the process and Rosemary mitigates some of that damage.  I chopped up my last batch of dried Rosemary into really small pieces.  This would be perfect for including in meat dishes, for making Rosemary potato wedges etc.  The benefits of Rosemary are many and you can read more about it here.

All of the above herbs are antioxidant, anti-inflammatory and rich in phyto-nutrients, vitamins and minerals.

Growing and using your own herbs costs you one thing you may need to consider – TIME!  If you have a little time to spare, it is well worth the effort.  I would like to think that our food and fuel supply will always be assured, but ‘just in case’ this is one way to boost your nutrition using fresh and dried herbs from your own back yard.

Once you start you won’t be able to stop.

Anne ♥

 

Guilt Free Snickers

On By AnneIn RecipesLeave a comment

My first taste of healthy snickers came about when I was doing my nutritional therapy clinical practice.   One of the students in our practice group brought them in for our practice clients to sample during their break between the first and second part of their consultation.  Everyone in our group of four brought some ‘healthy’ treats.  They were all delicious and I have used these recipes often.  At the time I believe the recipe for the snickers came from ‘The Happy Pear’ David and Stephen Flynn.  I couldn’t believe these were actually healthy, they simply tasted too good!!  That particular recipe is not in the ‘The Happy Pear’ book that I have on my shelf (Yellow cover) but it might be in the later publication (which I think has a blue cover).  In any case, I have seen their recipe on a YouTube video which I will link below.   You can try their recipe too and decide what suits you best.  The recipe I use here is slightly different but equally as delicious and healthy.  I will also link this video below.  Generally, I will have these ingredients to hand which is why I use this recipe and why I make them regularly.

Ingredients
  • 170g pitted dates
  • 2 tablespoons of peanut butter
  • A pinch of salt
  • 100g Oat flour
  • 60g peanuts
  • 100g 70% dark chocolate
Method

Remove the stones (pits) from the dates.   [I use vacuum packed dates which I buy in the ethnic stores].  Soak them in a medium sized bowl of warm water for 2-4 minutes to soften them.  Drain off the water and mix the peanut butter and pinch of salt to the bowl or blender.  Blend them or mix them really well until you have a smooth paste consistency.  Divide the mixture into a 60 / 40 ratio, placing the smaller portion into a separate bowl.  Add the oat flour.  [I use porridge oats and just blend them into a flour.  You can use a Nutribullet, a hand blender or food processor for this]. Add the oats to the bigger portion of the date/butter mix.  This forms the base of the bars.  Cover a baking tray or chopping board with a baking sheet and roll the mixture flat with a rolling pin.  Do your best to form a square or rectangular base

At this point you can place it in the fridge to harden or you can continue with making the bars.   If you decide not to let it harden just be a little more careful when spreading the remaining butter/date mix onto the base.  Cover it completely.

For the next layer you add the peanuts.  [It is easier to buy salted peanuts so this is what I use].  Weigh out the 60g and place them in a sieve under the tap to wash the salt off.  [You can also use unsalted or any other raw nuts].   Dry them with a paper towel and place them evenly on top of the previous two layers.

Now place this in the freezer to harden for up to 30 minutes.  Melt 100g of dark chocolate before removing the bars from the freezer.  Here you have an option.  You can either cut the bars to size and pour the chocolate over each bar [as seen in the video] or, what I tend to do is just cover the whole square with the melted chocolate, place it back in the fridge and cut it into smaller squares later.  In this way the chocolate is just on the top – more like a tray bake and less like a bar!

A full size bar is very filling and if you are very hungry its perfect, but I tend to make smaller portions for a satisfying snack.

Extra notes:  I usually double the ingredients and make more.  They keep very well in the fridge in a sealed container.  I would love to say that they last for ages in the fridge but I couldn’t stand over that statement since they don’t stay there for very long!! 🙂

These bars are nutrient dense.  The dates, oats, peanuts and dark chocolate are all bursting with healthy nutrition.  I would say the bars might be ‘medium’ on the glycaemic load (GL) scale.  Oats, peanuts and dark chocolate are low GL.  The dates will push this up to a higher GL, however, dates are natural sugar and are nutrient dense.

I have noticed a very big difference between a bar like this and a purchased ‘normal’ bar made on simple sugars.  The very first thing I have observed when it comes to eating simple sugars is that ‘one’ is never enough.  Simple sugars tend to ‘fire up’ the addiction centers in your brain the minute it hits your taste buds and you immediately think ‘I want more’, or ‘I need more’.  Watch for this – you’ll be amazed.  By comparison, I seldom find myself running back for more straight away when I eat a homemade bar like this one.   It seems to satisfy both the sweet tooth and the hungry tummy at the same time, without triggering addiction.

I hope you will give them a try and see for yourself.

Anne ♥

Here is the link to the YouTube ‘The Happy Pear’ recipe – click here   4.52 mins

Here is the link to the YouTube recipe I use above – click here   6.04 mins

Savoury Lentil Cake

On By AnneIn Nutrition, RecipesLeave a comment

This post is an update / addition to the previous blog entitled ‘Red Split Lentil Bread’.  As promised I tried the second recipe suggestion given in the video link provided in the previous blog.   The ingredients to make the lentil bread are the same as this savoury cake but with the addition of a few more ingredients namely cheese, onion and herbs.  The rest of the instructions given for the lentil bread are the same for this recipe.  For the additions I used Greek Feta (200g) diced, a handful of chopped flat leaf parsley (because I have it growing in my back yard), a couple of tablespoons of finely chopped onion and a 1/4 teaspoon of coarse black pepper. 

Other varieties of cheese you can use include Halloumi, Mozzarella or basically any soft cheese.   Other suggested herbs are Dill or Basil.  I used finely chopped red onion but you could also use fresh spring onion, dried onion or chives.  

When I previously made the lentil bread I just greased the tin with olive oil as suggested in the video but I found it difficult to get the bread out of the baking tray without breaking it.  This time I used a baking tin liner.  I cooked this one in a round baking tin.  When the cake cooled down completely I was able to peel the liner off carefully without breaking the cake.

As I suspected, the savoury cake is really delicious and I am glad to be able to add it to my favourite recipes for regular use.  I had a slice of the cake this morning for breakfast served cold with some fresh cherry tomatoes and a drizzle of olive oil and apple cider vinegar dressing (on the tomatoes).   The cheese and herbs combine harmoniously with the rest of the ingredients.   It would make a great lunch dish combined with a mixed salad.   Again, it holds together very well and so it could be added to your picnic basket for a filling and nutritious meal on the go.

 

You may be aware that there are concerns worldwide about shortages of wheat and other food products.  You will know how quickly we were plunged into fuel shortages and rising fuel prices.  I anticipate that more flexibility may be called for when it comes to our food choices in order to get the best nutrition into your diet.  ‘Bread’ is a real staple in our diet in Ireland.  We are slow to abandon bread even when it has a deleterious effect on our health.  Upon being told that her starving peasant subjects had no bread to eat, Marie-Antoinette, the queen of France during the French revolution, apparently responded “Let them eat cake”!  OK, so we’re not quite there.  We still have a wide variety of foods available to us, but changes could be coming down the line.  Save this cake recipe as it is very nutrition dense, not to mention delicious.   Marie-Antoinette’s subjects would have been well fed on this cake.  Of course, I get that the point of the story is not really ‘the bread/cake’ but the fact that she had no awareness of the real experience of her ‘peasants’ lives, their experience of life being so completely removed from her own.  Hmmm….. sound familiar??  Have we closed the gap between the rich and the poor 3-4 centuries later??  ‘Food for thought’!   If we did have to resort to using other flours to make bread or bread substitutes, lentils are a really good choice.  Apart from being relatively inexpensive, they have a long shelf life so you could buy in bulk now and be prepared.   It’s culinary uses are many and varied.  Lentils are ‘gluten free’ and are therefore unlikely to cause an immune reaction or digestive issues unlike wheat products.

Try it folks, you won’t be disappointed.  

🙂

Anne

Red Split Lentil Bread

On By AnneIn Food as Medicine, RecipesLeave a comment

I came across this recipe on YouTube.  I’ll provide the link below.  There are many versions of it online so you can check them out.

This one is basic and within the video the presenter gives a second option which includes the addition of cheese, herbs and spices to make a more savoury bread.  I hope to try that for my next bake.

The ingredients are simple and accessible.  It is ‘gluten free’ but not dairy free.  The presenter does mention ways around that, so you could check that out.  For bread I usually buy sourdough from Lidl and have noticed a recent price increase which is quite a leap from €1.95 to €2.15 for a cob.  I’m aware that I can make bread from oat flour and I do use this for crumbles and other bakes but for me personally I tend not to digest grains very well, especially early in the day when I’m most likely to eat bread.  The fermenting process with sourdough makes digestion easier for me, but I’m always looking for other healthy alternatives.  Also, in case my ‘go to’ bread becomes even more expensive, in these ‘uncertain times’, I will have some tried and tested options to fall back on.

Ingredients:
  • 2 cups of red split lentils
  • 1 cup natural yogurt or Greek yogurt
  • 20g baking powder
  • 4 eggs
  • 1 tsp of salt
  • 60 mls of Olive Oil
Method:

Wash the red split lentils in a bowl until the water runs clear.  Leave the lentils to soak overnight in water.  Drain off the water through a sieve.  With a food processor (blade attachment) liquidize the lentils.  Remove half the mixture into a separate bowl.  To half the mixture still in the food processor, add the eggs, yogurt, olive oil, salt and baking powder.  Run until completely blended opening the lid to scrap down the side a couple of times.   Pour this mixture into the bowl with the rest of the lentils and mix well.  Pour into a greased tin.  Spread some seeds on top.  The video presenter used Sesame and Nigella seeds.  I did not have these to hand so I used sunflower seeds.  Place in a preheated oven at 180°C for 35-40 minutes.

To the left is a picture of the bread.  It turned out well.  I made the mistake of turning the oven dial to 280°C and only noticed it at about 15 minutes in, so this may have affected the bake? I’ll know the next time I bake it if there is a difference!  When I am making this again I think it might be better to line the baking tin, as I found it difficult to get the bread out.  The video had suggested using olive oil to grease the tin.

My thoughts on the bread

It’s texture is more ‘cake like’ than standard ‘bread like’ and the taste is more savoury than floury.  It is a little bit crumbly at first but when it is completely cooled down it holds together quite well.  It has a richer taste than standard bread.  It goes well with savoury food like nut butter and with a salad.  I have tried toasting some under the grill and in a toaster for a heated up version. It does not brown like standard bread, but it still works well toasted.   It goes down very well (digestion wise) I have had no acid or digestive discomfort after eating it.  It also goes well with sweet foods like banana or jam, however, the more ‘cake like’ texture may not stand up to a lot of handling.  For example, it might be better to slice some banana onto the bread rather than mash it on which could cause the bread to break up under the pressure.  Not ideal if you want to lift a slice up to your mouth!

In terms of nutritional value and value for money I will definitely be adding this to my ‘go to recipes’.  Lentils are a very good source of beneficial carbohydrates, protein, fibre, B vitamins and a variety of minerals including iron.  They are ‘gluten free’ and inexpensive.  I always use Free Range or Organic eggs.  Thankfully these are easily available to me.  Extra Virgin Olive oil is full of monounsaturated fatty acids which are very healthy fats to consume.   So lots of good nutrition there!!

I am storing this bread in an airtight container and because temperatures are quite warm at the moment, I’m keeping this in the fridge.  If you are of the mindset that bread should only present and taste a certain way, then this may be a bit of a stretch for you, but I have to say I’m very happy with the outcome.

 

 

←  Click this icon to view the video entitled:

‘Lentil Bread Recipe’ by Refika’s Kitchen

[Video is approximately 9 mins]

 

Enjoy 🙂

Anne

 

Pomegranate Flavour Fizzy Drink

On By AnneIn Food as Medicine, Immune Support, RecipesLeave a comment

This post is an update on a previous post entitled ‘Probiotic Fizzy Lemonade’.  You can check that out under Blog / Recipes.  Since then I have tried new flavours for this homemade drink.  I often use fresh pomegranate in my breakfast bowl but I came to try pomegranate as a fizzy drink flavour after my sister was clearing her kitchen of fresh produce to travel abroad and gave me a spare one.  In that first batch I made I also added some fresh lime juice (as I just happen to have a left over lime).  It turned out to be a delicious flavour combination.  I’ve since made a little video of how to use a pomegranate to make probiotic fizzy drinks.  [Click YouTube Icon below – it is 5 mins 31 seconds long]

Next time around I might add ‘star anise’ to the fermenting bottle of pomegranate to see how that flavour combination works.  I have used star anise in Kombucha in the past.  I really like the flavour it adds to the drink.  Finding flavour combinations that appeal to you is a matter of experimenting, but no matter what the outcome, the drink remains a really healthy option!

I just need to NOTE here that every time you use a pomegranate the flavour outcome will depend on the quality and ripeness of the fruit.  If you open a pomegranate and the seeds are a dark red and the juice rushes out as you cut into the fruit, this is likely to ultimately produce a richer, sweeter flavoured drink.  Unfortunately, when buying a pomegranate it can be pot luck as to whether it is ideal for juicing.  I have often purchased pomegranate that had quite dry and opaque looking seeds which are ok for sprinkling on your breakfast bowl or salad, but I wouldn’t recommend it for juicing.  It’s hard to tell before you open the fruit what you are going to find inside!

If you have watched the video I hope you enjoyed it and realize I am not a professional video maker by far.  I just produced it on my phone with an app called ‘Film Maker’ as a handy visual to follow.  If you are like me, I tend to follow a visual better than reading down through written text.  However, as previously stated, you will find the written instructions on how to make the ‘ginger bug’ starter and fizzy drink in my previous blog entitled ‘Probiotic Fizzy Lemonade’.

Enjoy 🙂

Anne

How to make Sauerkraut

On By AnneIn Food as Medicine, Immune Support, RecipesLeave a comment

I have to admit that even since childhood I have NOT been a fan of cooked cabbage or any cooked cruciferous vegetables for that matter.  In retrospect, when I consider how it was offered ‘plain cooked, perhaps even overcooked, smelly veg’ 😦 , I’m not surprised it didn’t appeal.  ‘No offence mother’!!  I could not be swayed, and I mean, AT ALL!!

Turns out cruciferous vegetables (cabbage in all its forms, cauliflower, kale, Brussels sprouts, broccoli, radishes etc.) are one of the most nutritionally valuable and health beneficial foods you can consume.  The phytonutrients (phyto = plant) in crucifers protect our health by working as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol.  These compounds actually signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.

In any case, I won’t be too hard on myself for having rejected crucifers for so long, since boiling drastically reduces the nutritional benefits which is lost through heat and into the water that went down the plug hole 😊.  In later years however, I happily consume various forms of raw cabbage e.g. coleslaw and other cruciferous containing salad dishes and of course, sauerkraut.   Some lightly steamed Broccoli drenched in butter with a sprinkle of pepper is also very pleasing to my taste buds, whereas to eat it overcooked is still a chore ☹  Here it is worth noting for anyone with Thyroid issues, it is best to cook crucifers even a little to deactivate the goitrogens contained in these vegetables.

You can read more about the benefits of cruciferous vegetables here.

Finally, with regard to the benefit of cruciferous vegetable in general, most nutritional therapists will be familiar with these benefits in relation to hormonal balance for both male and female hormones.  An increase in consumption of cruciferous vegetables is usually recommended and/or supplementation with diindolylmethane or DIM for short.

Classic Sauerkraut Recipe
(Dry salting method)     [To make one – 2 Litre Jar]
  • Head of Red or White Cabbage or mix
  • Sea Salt (800g of cabbage to 1 tablespoon of salt)
  • Juniper berries (1 ½ tblsp)
  • Caraway seeds (1 tblsp)
Method:
  1. Remove the outer leaves of the cabbage and cut out the core, then shred the cabbage. You can use a sharp kitchen knife or the shredder blade on a food processor.
  2. Place the cabbage in a large bowl and add the salt. Massage the salt through the cabbage and leave to stand for 30-60 minutes.  Mix in the berries and seeds.  (These add flavour but are optional).
  3. With washed hands massage the mixture until it is wet and limp.
  4. Fill a sterilized jar with handfuls of the mixture, making sure to press it firmly down with your fist. You will see more liquid seeping out.
  5. Fill the jar to within 2.5cm of the top. For successful fermentation it is crucial to keep the cabbage submerged, so place a weight on it.  [You can use the outer leaves at the top of the kraut and place a weight in the middle.  I have some heavy glass t-light holders which I have found to work well].
  6. Close the lid. Leave it sit for anything from 1 to 6 weeks.
  7. If you are using an airtight jar you may need to burp (release the build-up of carbon dioxide gas) by opening the lid once in a while. [Personally, I have never had to do this and have left my Sauerkraut ferments for 21 days unopened on most occasions.   Just keep an eye on it.  Local temperature is a key factor and in Ireland anyway, temperatures are generally not that high so it slows the process down.  Fermenting is definitely a learning process and you’ll get to know what to expect the more you experiment].
  8. When you are happy with the flavour and texture you can store the jar in the fridge. [I tend to make a bigger amount than I can use so I usually transfer it to smaller jars in the fridge].

Note:  The longer you leave your sauerkraut to ferment the more of a probiotic punch it will contain.

Sauerkraut benefits:

The process of fermentation increases the bio-availability of the plants nutrients making it even more nutritious than the original cabbage.  It is high in Vitamin C, folate, calcium, magnesium and a very good source of dietary fibre.  Other minerals it contains are iron, potassium, copper and manganese.

If you happen to find yourself in love with sauerkraut, please note that moderation is advised.  It is best to eat fermented cruciferous vegetables as condiments, not as large components of the diet.

You can do a deeper dive into the benefits of Sauerkraut here.

For me, as I’ve said, it provides a tasty, easily made and stored source of vegetable and at the same time a source of natural probiotic.  The strains of live friendly bacteria are diverse.  Probiotics in supplement form are great but you could cut out this expense by regularly including fermented foods into your diet.  It is comparatively way less expensive.  It may cost you a little more time in the kitchen but even this is minimal as it becomes just part of your routine.

I started my fermenting journey with Kefir.  I’m not a big fan of milk so I didn’t continue making this for very long.  Then I moved on to making Kombucha.  This is really nice and I tried many and varied types of tea and added flavours.  But, to date my favourite ferment besides Sauerkraut, is ‘Probiotic Fizzy Lemonade’.  It doesn’t have to be lemon. You can find my instructions on this website here. I have most recently tried pomegranate and this turned out to be really, really tasty.

Though my fermenting journey started with my Nutritional Therapy training where we learned to make kefir and water kefir, I currently rely on ‘The Cultured Club’ book by Dearbhla Reynolds to expand my knowledge and experience with ferments.

References

The Cultured Club’ ….subtitle ‘Fabulous Funky Fermentation Recipes’  by Derbhla Reynolds.

World’s Healthiest Foods [On-line] – ‘Optimizing Your Cells’ Detoxification/Cleansing Ability by Eating Cabbage and Other Cruciferous Veg’

Dr. Axe [On-line] – ‘5 Health Benefits of Sauerkraut and How to Make Your Own’