It may sound from the name that Buckwheat is a grain, but it is actually a seed which is high in both protein and fibre. As it is a seed, it is naturally gluten and wheat free.
Benefits of eating Buckwheat?
This Buckwheat Pancake recipe is very simple and only requires two main ingredients; Buckwheat and Water!
1 tablespoon coconut oil for frying
I mug of Buckwheat flour
I mug of water
This will make about 4 or 5 pancakes depending on how big you make them.
Now you can sit back, relax and enjoy Pancake day!
FAST FOOD at it's best! Simple, tasty. Thrown together in seconds!
Tonight's dinner was one of those meals I throw together when I'm in a rush, hence I'm calling it fast food! It's also super easy to prepare and packed with goodness.
The veg are both organic:
Sweet potato cost 70p for my portion
Tender stem broccoli at 75p
The two pieces of lamb were £3 and as the lamb is grass fed it is naturally higher in Omega 3. Yay!
To prepare the chips, just peel and slice sweet potato. I used one for myself. Warm up some coconut oil in your baking tray and add chips in at around 190' (depending on oven) for half an hour or so as preferred. Part way through cooking rub your lamb chops in the hot coconut oil and sprinkle with a little sea salt, black pepper and rosemary or herb of choice.
Cook for 20 mins with your chips. Just before serving, steam broccoli for a few mins and dinner is served!
This is such a simple meal but very nourishing. The only effort involved was to peel a sweet potato. The other things just kind of get thrown in. Most ready meals take around half an hour in the oven. This meal is ready in half an hour. I know which one I prefer! And all at a cost of around £4.45. You could even put your feet up with a nice cuppa while this lot is in the oven...... or is that just me?! Enjoy x
Oooh! Sunday treats!
This super healthy rhubarb and strawberry crumble is packed with goodness.
Did you know that the humble rhubarb which is in season just now is such a nutrient dense food? High in vitamin K, and antioxidants A and C it is a delicious comfort food if ever there was one!
My crumble is of course super healthy too! Made with virgin coconut oil and coconut sugar from Coco Veda , along with high fibre ground flax and buckwheat flour it couldn't be more nutrient dense!
The ground flax and buckwheat are ideal for managing blood sugar and won't give you the spikes that regular wheat based flours do. Add to that some fabulous coconut oil which promotes good cholesterol and reduces the bad as well as supporting the immune system and....... coconut sugar which is less than half the glycemic index of regular sugar and we have a winning desert to delight everyone!
chop rhubarb into small pieces and top with sliced strawberries for sweetness.
4oz or 100g ground flax
4oz or 100g buckwheat flour
2oz or 50g coconut oil
Rub these together with fingertips to make a crumble.
Then mix in either 1 or 2 tablespoons of coconut sugar to taste and bake in a moderate oven about 35-40 mins around 170c
Wonder if her majesty uses coconut oil yet?!
#rhubarbcrumble #coconutoil #coconutsugar #lowglycaemicindex#nourishinginsights #cocoveda
Now here's something we haven't had in years! As a child an ice cream float was a real treat! We were just enjoying a rare afternoon in the sun and wondered if we could make a healthier version....
This one is made with fizzy water which I had to go out and buy!
The ice cream is dairy free and made from nuts! Primarily pecan and cashew nuts and maple syrup it is a divine dairy free alternative. Made without refined sugar, this is one to look out for in your health shops. Portion control is still ideal and don't worry, the price tag will ensure you don't go crazy!
For this... Simply place a desert spoon or two of Booja Booja ice cream into your glass and top up with fizzy water (slowly!) and mix with a spoon. Enjoy your creamy bubblicious treat!
The wonderful thing about stir fry is the amount of colour and phytonutrients you can get in it!
This dish has onion, celery, carrot, green beans, broccoli, courgette, red peppers, all sliced and fried in coconut oil.
Whizz up yet more colour and nutrients in the form of half a thumb size of fresh ginger, no need to peel.
Add some chilli (With or without seeds depending on how hot you like it!) and half a bulb of garlic and add this to your dish with a can of full fat coconut milk.
I stirred in some ready cooked chicken from last night's roast.
Then for yet more flavour, colour and amazing detoxifying nutrients add in a few handfuls of fresh coriander! Coriander is a joy to work with and just the aroma is sheer medicine for the soul!
Oh, and I served this with cauliflower rice which added even more nutrients!
Just whizz up some florets in your food processor, 3 or 4 per person and in 15 seconds you have rice which you can steam for five minutes. Simple!
I forgot to take a photo of the finished article as was too busy diving in! But you get the picture. Absolutely wonderful.
Something for tonight maybe...
#10ameal #colour #phytonutrients #nutrientdense #joy #aroma#foodasmedicine
#choosehealth #nourishinginsights #inverurie #aberdeen #glutenfree#dairyfree #grainfree
This immune boosting winter warmer is absolutely divine! So many bugs still on the go and this is just the medicine to fight off unwanted visitors to the respiratory tract!
Simple to throw together.
Ingredients are ...
A Whole cauliflower broken into florets
Half a broccoli
A red onion
A mug and a half of red lentils
Can of full fat coconut milk
1 tsp each of cumin, coriander, turmeric and Garam masala.
Half a bulb of garlic
Thumb size piece of ginger grated
A fresh chilli with seeds
A good few grounds of fresh black pepper to activate curcumin in the turmeric!
Fry onions in coconut oil Chop veg, throw into pot. Add spices one by one. Add coconut milk and lentils and enough water to cover the veg. Cook slowly on low heat stirring often to stop lentils sticking to pan. Cook around 40 mins until lentils cooked through. The cruciferous veg will break up nicely and some bits can be left nice and chunky.
Serve as is for a warming, healing meal. Absolutely wonderful and great to make big batches for the freezer!
#nourishinginsights #nutrition #winterwarmer #lentils #vegetarian #vegan#immuneboosting #choosehealth #simple #inverurie #aberdeen
Rhubarb crumble anyone?!
Well back on the subject of menopause, I always remember a nurse I met years ago telling me that whenever she ate stewed rhubarb from her garden her hot flushes improved! So. I did some digging. Sure enough there are a number of studies which demonstrate a benefit from rhubarb including a large study at the University of Frankfurt which showed a significant reduction in hot flushes using an extract of rhubarb.
A daily serving a rhubarb which is packed with many nutrients also gives us 45% of our daily requirement of vitamin K which is even better news for us ladies of a certain age keen to protect our bones!
Of course if you add regular sugar you will be in danger of compromising hormones so here's the way to do it...
I used 8oz buckwheat flour this time or you could do half and half with ground flaxseeds ( buy in tesco or health foods) which are both great for fibre, protein and hormone balancing.
Mix 2oz of either butter or coconut oil to a crumble with your fingers
Add a desert spoon of low GI coconut sugar at the end
Cover fruit and bake around 180c for 20 mins, you could add a sprinkling of any nut or seed mix at this point to add crunchiness and nutrients!
To stew the rhubarb in the pan you can add a little coconut sugar but I used a punnet of organic raspberries to sweeten the rhubarb so you won't need much if any sugar. Takes minutes to soften on a low heat with a drop of water and you can just enjoy stewed rhubarb without the crumble.
Lovely with a dollop of co-yo yoghurt!
#rhubarb #menopause #crumble #familyfavourites #treats#hormonebalancing #bloodsugarbalancing #nourishinginsights #inverurie#aberdeen #nutrition
Medicine in a bowl!
This warming and soothing soup is packed with immune boosting goodness. Continuing last night's theme, this time;
4 cloves garlic added towards end of cooking
All fried in our antiviral friend coconut oil.
A few florets of another sulphurous and detoxifying veg, cauliflower were added for extra creaminess and then a whole bag of organic watercress (my fav!).
Cover with boiling water, pinch of sea salt, black pepper and a handful of Herbes de Provence which contains immune boosting thyme and rosemary.
20 mins to simmer, a quick blast with the whizzer and you have a gorgeous nourishing, healing soup.
Did you know that not only is watercress known for its high antioxidant and free radical fighting ability, it also contains more vitamin c than some citrus fruit?
#watercresssoup #foodasmedicine #comfort #glutenfree #dairyfree#cleaneating #realfood #nourishinginsights
Well I had to make something special to take to the hospital for my daughter and this little experiment has turned out very well!
For the sponge just mix ...
2 tbsp softened coconut oil
1 tsp vanilla essence
2 tbsp raw honey
Then in separate bowl mix...
12oz almond flour (or ground almonds will do as I used today!)
2 tsp baking powder
Half tsp sea salt
Combine all ingredients with 4oz coconut milk and mix together. Then pour into a lined baking tin. I used a heart shaped tin. Bake at 180c for around 20-25 mins. Allow to cool in tin a few minutes and be careful removing as a bit softer than a regular sponge.
Topping: allow a tin of coconut milk to set in fridge overnight and use the set part as a cream. Cover with berries or sliced strawberries as preferred.
I couldn't resist adding strawberries as needed to be a pink cake today to celebrate my beautiful granddaughter born in time for Valentine's Day!
#glutenfree #dairyfree #sugarfree #nourishinginsights #nutrition #inverurie#valentine
This wonderful recipe for a #paleo style #glutenfree #dairyfree #sugarfree loaf is so easy to throw together and even easier to eat!! And the good news is... This high protein, good fat, nutrient dense recipe won't spike your blood sugar! Yay!
Just get yourself 150g of pecan nuts. Whizz them up to a flour in seconds in your food processor and add a tsp cinnamon, half tsp each of sodium bicarbonate and cream of tartare.
Put wet ingredients into the processor separately: 4 eggs, 1 large banana, a tablespoon each of olive oil and raw honey.
Combine ingredients together and pour into a lined 2Ib loaf tin and cook at 180c for about 40 mins. (I left mine in slightly over as got distracted with the rugby yesterday until I smelt it in the oven!)
Enjoyed this with a nice cup of #antioxidantrich Darjeeling and as you can see couldn't resist a nibble before the photo! Oops!
#nourishinginsights #nutrition #treats #aberdeen #inverurie
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