Quick Breakfast-Slow Comfort

  • Published: 18 March 2015

Sometimes it pays to actually do what all those bloggers you follow tell you: boil up a pot of millet or quinoa and keep it in the fridge. In my case I cooked 500 grams worth of quinoa in vegan stock and froze portions. In the morning when the thought of chopping and slicing and frying seems just too much I heat up the quinoa or millet with rice or almond milk, add a couple of power foods and life just gets good. Especially because, though the sun is shining and birds are singing and Spring is springing. it's still cold enough to enjoy a warm breakfast. Spring does bring the advantage of fresh strawberries: the chill of the berries on the warm milk and 'porridge' adds texture...

2015-03-15 07.51.30

Then yesterday something went pear-shaped and I was left feeling gob-smacked.
I was hurt (boo-hoo).
I didn't know what to do (now what!).
I needed comfort food..

2015-03-17 18.42.03A large plate of quinoa porridge with almond milk, hemp seed, maca powder and a handful of walnuts comforted me like chocolate can't!   And don't forget that spoon of Spanish orange blossom honey:-)

Sauerkraut-sour and smooth

  • Published: 02 July 2015

 

Sauerkraut in fridge                                                                                              What to do with Sauerkraut: I made it but I hate it.

                                                                                                                                                                                                                                                                                                                                                                                                       I made sauerkraut this winter and there it sat in the fridge. It refused to go off, it wouldn't get moldy                                                                                                              and I couldn't force myself to eat it. I don't actually like sauerkraut. It's healthy, sure. But sour.

 

IMG_20150630_092321                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    And then the other day: I ran out of lemon. My veggies were almost non-existent.

I opened the sauerkraut jar and tasted: yep, real sauerkraut.

I added a whole large spoonful to the smoothie and whizzed it up...








FAN-youknowwhat-TASTIC!  Try it: it works like a charm: I'm working my way through the cabbage and my gut is happy: how efficient is that?

 

Scrapcooking: Starch Starvation? Have a Pancake

  • Published: 15 February 2016

                                                                                                                                                                                                                                     
My gut and plumbing system don't deal well with Starches. Despite having cut out gluten, I still have to watch anything that smacks of bread, pasta or the likes. All special products that replace bread and pasta contain  potato flour, tapioca and/or corn flour and the final insult is definitely Xantham Gum and Guar Gum. Replacing wheat and other gluten-containing flours with starches and gums does not cut it and my gut lets me know very quickly.

Cleaning out the fridge: After-Easter Salad

  • Published: 10 April 2015

salad1 a A handful of string beans,

1 peeled and thinly sliced (I used the speed peeler for the slicing) beetroot, 1 carrot, same.

Stir-fry the beans in approx. a tbsp of healthy or 'wha'evuh'  oil of your choice. Add beet and carrot, fry for a while and put a lid on it for 5 minutes, or till the beans are at your type of crunch (I don't like raw beans). Set aside to cool a little or you'll melt your leaves:

salad1jMeanwhile you need a dressing  so you mix Tamari, oyster sauce, some honey or palm sugar syrup   (I just used the juice: don't really need extra sweetness) and juice from an old orange you peeled,  cut into itsy-bitsy pieces and squeezed a bit. to give enough juice for the dressing

salad1  Remnants of a bag of mixed salad leaves and some mache, arranged artfully in your dish, snotty bits removed.

 

salad1dAdd the slightly cooled veggies to your salad

salad1eShred the roast chicken breast languishing in the freezer

salad1iSome home-fermented sauerkraut and beetroot (Martha Stewart eat your heart out), slosh on plenty of dressing (you can add oil if you were stingy in the frying) Oh, and that old avocado got conscripted too..

salad1f                                                                                               NO WONDER  I DON'T GET THE FLU: MIRACLE FOOD!!!!

 

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