Spiced Chickpeas & Veggies with Brown Basmati Rice & Wilted Spinach

img_3213As often happens, this came about as my alternative to a meal my husband was having which had potatoes and tomato sauce in (his favourite items to cook with). I avoid nightshade foods* because they are reputed to increase inflammation in people who have auto-immune conditions like psoriasis or arthritis.

It was the day Storm Doris hit and Hb had been out in it all afternoon, delivering our local free mag, while clinging on to fences as he went along in order to stay upright! He was chilled to the bone when he returned home and so decided to have a hot bath and then some vegetable curry out of the freezer.

I devised this version for myself and we shared the rice and steamed green vegetables. It is quick and easy to make.

The spices were heated in a little coconut oil, the veggies were chopped up finely, added to the spices and sweated for a few minutes, then a little vegetable stock was added and it was all cooked for about 20 minutes before adding the chickpeas. Meanwhile, the soaked and rinsed brown basmati rice was cooking alongside and just before serving we put some sugar snap peas in the steamer, after a couple of minutes 2 handfuls of washed spinach followed for just long enough to wilt slightly. This shouldn’t be overdone as it will carry on wilting on the plate.

Spinach is one of those vegetables that is better lightly cooked than raw (as are broccoli, tomatoes and carrots) in terms of making the nutrients more bioavailable, in this case the iron content.

The chickpeas are also a good source of iron and calcium. 

Plenty of B vitamins in this meal, too, along with protein, potassium, antioxidants, dietary fibre and so much more!

Vegan, Gluten-free, Organic where possible.

Ingredients

Enough for 2 servings

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1 Tsp Coconut Oil for cooking

A little Fresh Ginger, chopped finely

A little Fresh Turmeric, chopped finely

1 Tsp Cumin Seeds

Large Handful Chopped Carrot

Large Handful Chopped Broccoli

2 Chestnut Mushrooms, chopped

Leek, chopped

Small Chioggia Beetroot, chopped

A little Vegetable Stock, below the level of the veggies in the pan

Squeeze of Tomato Purée

Black Pepper

Twist of Pink Himalayan Salt

Lightly Toasted Pine Kernels for garnish

Add the ingredients to the hot but not smoking oil in the above order, stir about then reduce the heat, put on the lid and sweat for about 10 minutes. Stir once or twice.

Meanwhile, cook 1 Cup soaked and rinsed brown Basmati rice in 1 1/2 Cups Boiling Water on a low heat with the lid on until just done and the water absorbed, with the grains still separate, about 20 minutes.

img_3207Add the remainder of the ingredients (except the pine kernels) to the sauce, replace the lid and cook until just done but not mushy.

Blend the sauce a little with a stick blender to thicken it a bit but so that you can still see some shape and colour.

Stir in the chickpeas and replace the lid to warm through.

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When ready to serve, add some sugar snap peas to a steamer for a couple of minutes, then the spinach for a minute.

Serve in a large, hot bowl, sprinkle with lightly toasted pine kernels.

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Copyright: Chris McGowan

Crunchy & Satisfying Black Bean, Red Grape & Hemp Seed Salad

img_2921This is the salad I had for dinner the evening before I began a 3 week juice programme in what turned out to be a relatively mild January. Given that I’ve scheduled this post for March, it is probably snowing outside, but hopefully the sun has begun to appear and remember …

Salad isn’t just for Summer!

There is nothing wilted or boring about this salad, it has a satisfying crunch and crispness plus it takes no time to put together. It is nutrient-dense, fibre-rich and has a variety of colours, providing a wide range of protein, vitamins, minerals and healthy fats.

Black beans are a great vegan source of protein and they make this salad very filling. ( See Vegan Black Bean & Walnut Veggie Burger and Red Lettuce & Black Bean Protein Salad for more information on the health benefits of black beans plus recipes).

The grapes add some sweetness and the resveratrol which gives them their colour is reputed to be anti-ageing and heart-healthy. They also make a  nice contrast with the spring onions, which contain prebiotics – these promote a healthy gut environment in which beneficial probiotics can grow. (Tiger nuts are also good sources of prebiotics).

The Greens provide protein, iron, B vitamins, antioxidants, minerals, and aid digestion.

Celery is a good source of potassium, needed for a healthy circulatory system, B vitamins, Vitamin A, Vitamin C , fibre and vitamin K, required for blood clotting and good bone health.

Hemp seeds are rich in protein, B vitamins and healthy fats. (See Shelled Hemp Seeds: Superfood or Psychogenic?! for the full lowdown on these nutrient-dense seeds).

You can add baby tomatoes too if you like, I omitted them because I don’t eat nightshade foods (reputed to increase inflammation and aggravate skin and joint conditions).

Vegan, Gluten-free, Nut-free and Organic where possible.

Ingredients

Half a tin Black Beans, rinsed

Mixed Rocket, Watercress and Spinach, washed

Celery, washed and chopped

Shaved Carrot (washed with peel left on)

Spring onions, chopped

A few Sugar Snap Peas, washed and trimmed

1 Tbsp Raw Shelled Hemp Seeds, sprinkled on

Broccoli, shredded and sprinkled on

Red Grapes, washed

Tamari and Organic Virgin Olive Oil Dressing

Black Pepper

Arrange as creatively as you can, digestion begins with the eyes.

Copyright: Chris McGowan

A 40’s Night Out at Blackpool Tower & A Broken Arm at the Dodgems!

img_6815A couple of weeks ago, a conversation about our grandchildren’s class projects developed into an intergenerational reminiscence about Blackpool Tower.

The class had been given different geographical monuments to research: our grandson’s was Stonehenge and our grand-daughter’s was Blackpool Tower. Whilst we had no experience of the former, the memories of this seaside town and its iconic landmark flowed like uncorked vintage wine from its dusty bottle as my mum, husband and I stretched our minds back many decades, recalling incidents and accidents that had our daughter’s family laughing and shaking their heads while jotting down our slightly addled anecdotes and the somewhat rarer nuggets of useful information. (Sorry, that was rather a long sentence!)

You see, my family used to live near Blackpool and my husband’s family went there often for day trips, so to us it was just down the road. It was a Mecca for young people with its funfair, arcades, annual illuminations and of course the famous tower with its ballroom, aquarium, menagerie and circus. My brother also went to college there and I remember we all visited him in the depths of winter when I was very pregnant and spent most of the visit scouring the streets for a shop that sold the object of my craving, an Orange Maid ice lolly. No other kind would do, of course.

Some historical context

Inspired by the Eiffel Tower and opened in 1894, Blackpool Tower is 158m tall and reputed to be the 120th highest freestanding building in the world.

(Circus, left, Ballroom right. Images from the official Blackpool Tower site, link above).

The main attractions in the tower include its splendid circus ring (still in action today, but thankfully with no wild animals since 1990) and its magnificent opulent ballroom, designed by Victorian architect, Frank Matcham. This stately setting features in the BBC ‘Strictly Come Dancing’ programme when, halfway through each series, the show gets very excited with itself as it heads for the splendour of the sprung, woodblocked, 11msq ballroom. It’s a dancer’s dream and where the original ‘Come Dancing’ series of the 1970s was filmed. You can still attend daily tea dances there.

This wonderful ballroom has also witnessed less glamorous dancing as my mum testified, when she had us in stitches with her tales of going dancing at the tower on a Saturday after work with her friends.

Apparently, in the 1940s, a special train ran to Blackpool at about 5pm for ‘the couples’ and young people having a night out, dancing. She and her friends would catch the bus to the station, using the journey time to put in their metal curlers and do their make-up, then they would tie up their hair in a turban with a headscarf (like the factory workers in wartime). These curlers were kept in for the entire journey and when they arrived at the tower, they would head straight for the ladies cloakroom where the curlers were removed and they would primp and powder until glamorous enough to make an appearance on the dancefloor! She doesn’t remember what they did with their curlers while they danced. Any suggestions?

img_6814Mum remembers live dance-bands like Joe Loss and his Orchestra (I remember seeing them on tv and hearing them on the radio, a bit too old-fashioned for me even at that young age). In the interval, the now world-famous Wurlitzer organ would slowly ascend through the floor, with Reginald Dixon the renowned organist playing as it did so. He would play until the band was ready to resume. Reginald Dixon designed the tower’s second Wurlitzer and he played there for 40 years. You can still witness this phenomenon at the tea dances today.

Later, my mum and dad would go dancing together at the Tower Ballroom. She misses those days, they both loved ballroom dancing. The labels on the 78s we used to have were all marked as ‘foxtrot’ or ‘waltz’ and so on. In the late 1950’s I remember her teaching me to rock ‘n’ roll to Cliff Richard!!

When my husband reminisces, on the other hand, we steel ourselves for the latest in a long history of mishaps, usually involving lost teeth or broken bones, which more often than not occur when out with his older cousin and he should have known better. The grandsons in particular find these stories hilarious and get Grandad to repeat them to entertain their friends when he visits. My daughter and I wince at what they are absorbing by osmosis and storing away for their teen years when they will dredge them up in an effort to redirect admonition because ‘You laughed when Grandad did it!’

One of these stories involves a trip to Blackpool on the back of his cousin’s scooter at the ages of 16 & 17. You see, right there, it doesn’t get off to a promising start. From past experience, straight off the bat you know that any story with this combination of characters is not going to end well!

Along the way, they have a puncture. My husband falls off the back and breaks his arm. Unperturbed by this misadventure, they decide that, as they are more than halfway there, they would carry on. So, Cousin takes the wheel to a garage but can’t get it to inflate properly, they then decide to make use of the inner tube from the too-large spare wheel tied to the back of the vehicle!

Somehow they make it to Blackpool and have a jolly time – Husband sets great store by the fact that they won a tiny 2″ model of Blackpool Tower on the Pleasure Beach before throwing themselves about on the dodgems. With a broken arm. With torn jeans and blood running down his leg.

It is 24 hours before he thinks to go to see the nurse at work and she packs him off to Casualty to have it x-rayed! He was most upset that he had to miss his scooter test the following week because he had a cast on. I think we’ll leave that story there. (In fact, he complained and requested a rewrite because I didn’t give enough attention to the miniature model of the tower! He insists it was the highlight of the day.)

He did, however, contribute to the project by remembering the zoo which prodded Mum’s memory a bit more. She remembered those poor animals in cages: big cats, polar bears and so on. They lived in cages underneath the tower. Thankfully, no longer. She said the aquarium was wonderful, with beautiful small fish of all colours and some large evil-looking ones too! The aquarium was the first attraction in the tower since the first owner bought the existing aquarium and planned to build the tower around it.

Mum and I couldn’t remember whether we went to The Blackpool Tower Circus or not. I recall one visit to a circus as a child, but I think that might have been Billy Smart’s Circus in  a proper circus tent on the local park. The memories are confused because the clowns at the Tower Circus included the famous Charlie Cairolli and Paul, whom I remember well, but I don’t know if I saw them live there or just remember them from television.

Then there was the time we went to see Blackpool Illuminations and the queue of traffic was so long I couldn’t put my foot on the floor of the Morris Minor because it was over-heating so badly! Our son had been keeping his much younger sister awake, chatting and singing and pointing out things of interest, until we finally reached the start of the brilliantly colourful spectacle along the Promenade. We turned round to see the wonder and delight on our daughter’s face, only to discover she was fast asleep after all.

I love occasions such as these, when we share family memories.

Family history is important because it acts as an anchor. It holds people together and prevents geographically distant family members drifting apart. My grandsons rarely see my mum, they have little interaction with her other than perhaps seeing her once in 18 months and receiving a birthday card. She is deaf and becoming increasingly forgetful and confused. She doesn’t use technology other than a basic tv and an even more basic landline phone. These stories help them see her as a person, to see that they are linked by more than a £10 note in a Christmas card. They help her feel involved in their lives when she knows that these titbits will be used in their schoolwork and she enjoyed making them laugh about her curlers on the bus.

I am aware of time passing and soak up as much as I can when we chat. Nowadays, though, it is often I who provide her with the memories as she confuses different events, times or personnel in the near past or present. But the distant past is mostly still there. She laughs at the time she outwitted her dad to go off with her friend to meet their boyfriends, only to find him waiting for her at the bottom of the stairs when she snuck back in. She loves to tell how she used to go to the pictures every week on a Friday after work and my dad would pretend that he was going there too so that he could go with her. They worked for the same company and his colleagues had bet him he would have no chance asking her out!

I write everything down and one day I will put it all together so my grandchildren can read the whole story and not have to pay a fortune to genealogy sites searching for information about their ancestors like I have!

Copyright: Chris McGowan

Midweek Vegan Bean & Vegetable Pasta

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A quick and easy midweek staple, I can’t really give accurate measurements, or even precise ingredients, as it depends who’s having it and what we have in, but these are the basic steps:

Veggies (organic where possible, washed and unpeeled): This time we used celery, carrot, chestnut mushrooms, peas, broccoli, courgette, all chopped up small (I used to start off with onion and garlic, but have omitted them from my diet this past few months to see if it helps with digestive issues, it does), we also use green beans when in season and leeks.

Add black pepper

Sweat them in some coconut oil for a few minutes

Add a little vegetable stock, some herbs, tamari, tomato purée if not avoiding nightshades (I push the boat out occasionally with a little tomato now and then but I can’t tolerate tinned tomatoes made into a sauce).

Cook on a low heat, with a lid on

Add half a can of organic mixed beans at the end to warm through (we alternate between beans and lentils)

Check seasoning

If you want to thicken it a little, use a stick blender or mix in some nutritional yeast

Cook pasta of your choice, we used Doves Farm Gluten-free Fusilli.

Arrange pasta in a pasta bowl, pour over sauce, mix in some nutritional yeast for B vitamins, protein and a cheesy flavour, top with fresh basil leaves and baby tomatoes.

Makes enough for 2, with a green salad.

(See also Lemon Tahini Pasta with Pine Kernels)

Chris McGowan

Raw Carrot Cake Bites with CoYo Frosting – So Moreish!

img_3253I saw these on Instagram and had to try them! Before I became vegan and gluten-free, the only cake I really liked was carrot cake. This raw version from Charley’s Health comes pretty close and were perfect for our family visit with the littles.

I made some small adjustments: I used walnuts instead of pecans (I’m sure you can use seeds if you need to avoid nuts) and used half as much maple syrup in the frosting and they were perfect. Just sweet enough. I also used a little squeeze of fresh orange juice as well as the zest as the mixture was a little dry to manipulate – our medjool dates were quite hard so they were soaked in a little orange juice while everything else was prepared. I also used plain yogurt with a few drops of vanilla extract added as we couldn’t find vanilla yogurt. You could add a few drops of fresh orange juice instead.

The only thing I would point out is that this recipe makes a small amount, the slices are bite-sized – you wouldn’t want to eat more than a couple, they are very satisfying, but if you have visitors you would probably want to double the recipe.

There is no refined sugar, they are vegan and gluten-free. The base is done in the food processor and then frozen before mixing the yogurt and maple syrup for the frosting.

We made the base the day before and put in the freezer, the frosting was made next morning just before our little munchkins arrived. They keep well in the freezer (the slices, not the munchkins!).

As always, measurements are approximate and you may need to adjust to your own tastes and equipment.

Excuse the awful photos, there was no natural light – the sky was getting ready to send down a deluge – and I had to take them quickly before they were scavenged!

Copyright: Chris McGowan

Veganuary – results

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For anyone who read my post, Veganuary , or who participated by trying to go vegan for a month, I thought you might be interested in seeing this results graphic. This was their most successful sign-up yet since its inception in 2014 when a mere 3,300 signed up.

The statistics make interesting reading: the vast majority of participants were in the 18-44 age group which is encouraging, but probably not surprising. Veganism is the fastest growing social movement among young people at this time. They are also tech-savvy and more likely to have seen the campaign on social media.  However, I was most struck by the percentage of women who took part: 88%! I was expecting them to be in the majority, but not by quite such a margin.

Women have the greatest influence on the family diet and consequently their health, and in the education of their children, especially in their early, formative years, so this is also an encouraging statistic.

Another surprising but encouraging statistic is the large number of omnivores willing to try out a vegan lifestyle, I expected that the vast majority of participants would be vegetarians.

If you took part, well done! How did you get on? 

Don’t forget, all the recipes on this site are vegan (and gluten-free). If you need more information on Becoming Vegan, look under that category in the Menu. Here are some links:

Where Do I Get My Calcium On A Vegan Diet?

Where Do I Get My Protein on a Vegan Diet?

Where Do I Get Iron on a Vegan Diet?

Environmental Benefits of Adopting a Vegan/Vegetarian Diet

Where to Get Nutritional Advice for Young Vegans and Newbies

Copyright: Chris McGowan

I swear I saw Spring creeping around the corner all cloaked in purple and gold …

Storm Doris seems to have abated at last. She blew in, shook things about a bit, knocked over a few fences and pieces of garden furniture, flattened the more delicate bulbs that were just opening up and then blew out again, but not before treating us to a deluge of rain and bone-chilling temperatures. But there was a spectacular double rainbow two days in the last week. Excuse the terrible photos, I had to take them through the window when it was pouring down and very, very dark.

The sun shone today and there are many more bulbs in bloom. It’s so uplifting to see some colour back in the garden.

There’s a bit of tidying up been done, paths weeded and repaired, trees pruned, lawns cut; husband’s busy painting new edging for the borders (he doesn’t like the colour, ‘Wild Thyme’ a light green, he wants ‘Somerset Green’ which is more like an army barracks, but he’s in bad books because he dug up much-nurtured plants along with the weeds, so he doesn’t get to choose!)

The garden isn’t in its full spring glory yet, but here are a few early snaps:

The delicate mauve crocuses on the left have been Doris-ed, as have some of the older and taller cousins of these dwarf narcissi, but there are more waiting to show off when it’s safe to come out.

PS After I wrote this, husband was pacing around constantly looking out the window pondering over what the weather was going to do and if he could go on a bike ride. I was trying to concentrate and in the end I said he should go, it was overcast but he’d be fine…

Oops…

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Copyright: Chris McGowan

Waiting for Inspiration to Strike – The Shower Beckons!

When I began this blog, it was to help people make healthy choices and improve their sense of wellbeing. I envisaged passing on nutritional information and writing about complementary therapies etc., but never imagined that I would be investing so much of myself and my life in this new project or that it would become so chock full of food photos and recipes!

It puts so much pressure on a person to produce something that’s worthy of a photograph and a post, you feel like you can no longer mindlessly throw together a bowl of muesli or a hummus sandwich without making it look beautiful: you feel so guilty if you don’t at least try to create some culinary art. Every evening my husband feels like he has to sit back out of shot and wait to eat until I have finished photographing the meal! (Have you seen the Instagram Husband tongue-in-cheek video about just that?)

Recently, I’ve been feeling like I’ve pretty much said all I have to say in terms of health and nutrition and that I’m just repeating myself. I’m sure you’re all getting as bored as I am of endless recipes for smoothies and raw treats, there are so many bloggers doing this who are much more creative and qualified than me.

The other day I was scheduling posts for another break for osteopathy next week and afterwards I realised I had used up all my draft posts. I had no ideas in the pipeline at all. This was at once anxiety-inducing and liberating. I even contemplated stopping blogging. Was that a sigh of relief at the back there?!

And then I commented on Brian Lageose’s very funny post 10 Things To Do While Waiting For An Inspirational Blog Idea, to which he responded with another gentle push in the direction of writing more anecdotes, more short stories.

I love writing and have always written in some form, but I have no confidence and also feel I have no original ideas. I tend to be reactive rather than creative, I respond to other people’s posts with some witty retort or family anecdote or a blast from the past, a light-hearted observation. I write fact not fiction. Even my poems are based in reality.

The posts I’ve published about my dad, my teacher, my children and so on, have gained a lot of attention and compliments and I would love to do more. My difficulty is that I can’t easily write posts that involve the younger members of the family or indeed older, still living members, it isn’t fair to them and parents don’t always want photos of their children splashed around the internet, with which I am in full agreement.

28062032_unknownSo, I did what I always do when feeling at a loss, I looked in the fridge (no.1 on Brian’s list) and found this amazing mango chia pudding; I looked in the raw chocolate cupboard (averting my eyes from the raw chocolate almonds* while also resisting a bar of Pitch Dark*) – and then I took a shower!

My inspiration always comes at the most inopportune moments, generally when I’m just dropping off to sleep, when I’m in the bathroom (!) and most often when I’m taking a shower! This last is the most frustrating because not only is there no access to pen and paper, let alone iPad, but I have to finish washing, conditioning, drying, dressing and styling before I can jot anything down, and of course I also have to dodge my husband’s frequent attempts at memory scrambling when he inevitably asks me where his phone/keys/wallet/spanner/glasses are (you would understand my lack of inspirational/inspired posts if you realised how often in a day this occurs, it really is nothing short of a miracle that I post anything at all – just now I had to break off to help him decide whether to paint the new wooden drain cover first or the new wooden garden edging! Honestly). Before I can get my fingers to a keyboard, the ideas are tumbling over themselves, the proof-reading has already begun and I want to shut myself in a darkened room to reassemble my brain cells.

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(I was going to caption this ‘Man with a Plan’ – he was making a drain cover – but my wit of a son came up with ‘Man with a Plank’ when I put it on Instagram!) 

The result of his afternoon’s work (just don’t tell him it’s not straight!)

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Today, while cleansing body and mind, it came to me. That elusive next anecdotal post. So now the pressure’s on to get it done and dusted before I take my leave for rest and recreation next week. I won’t give it a big build-up in case it’s rubbish, I’ll just slip it in between the recipes and hope it passes muster. Don’t be afraid to comment, I’ll already be lying down, I can take it, just be gentle, my back hurts.

(I’m going back to finish the Mango Chia Pudding now).

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Links to the posts mentioned earlier:

You Were So Much More Than Your Job: A Tribute to My Dad For Father’s Day

My Dad Walked Straight and Tall Like A Soldier

Hand in Hand: A Poem for Father’s Day

Inspiring Women: An Expression of Gratitude

Mother’s Day: A Tribute to My Children

Ode To Our Piano, a Faithful and Long-Suffering Friend

*The Raw Chocolate Company

Copyright: Chris McGowan

Spicy Chickpea & Coriander Veggie Burgers (vegan & gluten-free)

img_3236We don’t like to throw away our almond milk pulp and didn’t really want another batch of bliss balls, despite the impending visit of the little grandchildren at the weekend (there were other treats awaiting them), so we made burgers as there were none left in the freezer. (You can substitute the almond pulp, see below)

These were the best of our burger experiments in terms of holding together easily, they were no problem at all to form into patties.

These burgers are full of essential nutrients, including protein, iron, omega fats, b vitamins, calcium, antioxidants.

Vegan, Gluten-free, Organic where possible.

Makes about 6-8, depending on size.

All measurements are very approximate.

Ingredients

1 Cup Chickpeas, drained & rinsed, left to dry out a little

1 Chia Egg (1 Tbsp Chia Seeds soaked in 3 Tbsps Water to form a gel)

1 Cup Almond Milk Pulp (or use a substitute, eg ground almond or other nuts, ground sunflower seeds, you may need to adjust the liquid required).

1 Very Small Onion, finely chopped

Crushed Garlic,  if liked

3/4 Cup Coarsely Grated Carrot

1/4 Cup Chopped Sweet Apricot Kernels (or Almonds or other nuts/seeds)

1/2 Tsp Vegetable Bouillon Powder

1/2 – 1 Tsp Ground Ginger

1/2 Tsp Ground Turmeric

1 Tsp Cumin Seeds

Good Splash of Tamari

Squeeze of Tomato Purée

1/2 Tbsp Coconut Oil, melted

Chopped Fresh Coriander

Black Pepper

Twist of Pink Himalayan Salt

Extra coconut oil for cooking.

Method

Process all ingredients until it will come together when you press it.

img_3225Using small handfuls, gently press and shape into rounds in the palm of your hands and then flatten on a board.

Refrigerate to firm them up.

(We had sun streaming through the kitchen window, trying to make amends I think after Storm Doris had blown herself out!)

Fry in a little coconut oil or bake in the oven on an oiled tray.

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We served them with a mixed salad, tamari-flavoured toasted pumpkin and sunflower seeds, and I had mushrooms and sweetcorn whilst my husband had jacket potato and cheese.

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Copyright: Chris McGowan

Silky Green Smoothie, Zinc-rich: One for the Men?

img_4148There is less fruit in this smoothie than normal, but don’t let that put you off. It still has a sweet flavour and smooth, creamy consistency. It is also chock full of nutrients: magnesium, potassium, protein (did you know Romaine lettuce is a good source of protein?), B vitamins, zinc, vitamin E, lots of other vitamins and minerals as well as healthy fats.

Pumpkin seeds are a good source of zinc and therefore often recommended for men to maintain a healthy prostate. We love them as a snack or on stirfries, lightly toasted with some Tamari whch gives them a salty soy sauce flavour.

Walnuts, too, are a good source of zinc, Vitamin E, B vitamins and healthy fats – swap for sunflower or other seeds if you have a nut allergy.

Zinc is also necessary for a healthy immune system, wound healing and to help breakdown carbohydrates. It is involved in our senses of taste and smell, in healthy cell division, fighting colds and cancer, so is a pretty important mineral.

Tahini is made from sesame seeds and a good source of calcium, potassium, magnesium and iron.

Potassium (from the banana too) is good for the heart while magnesium is needed to prevent muscle cramps, aid mental and physical relaxation (necessary for good sleep), good digestion and gut health.

Wheatgrass powder is full of useful nutrients including Vitamins A, C, E, and K, B Vitamins, Protein, Zinc and other minerals as well as dietary fibre.

All ingredients are organic (except the coconut water), vegan and gluten-free.

Ingredients

1 Small Banana, chilled

2 Tbsp Oats

1 Generous Tbsp Pumpkin Seeds

Small Handful Walnuts

1 Generous Tbsp Tahini

3 Romaine Leaves, washed and chopped

1 Tsp Wheatgrass Powder

Medium Glass Unsweetened Coconut Water

Blend in a high speed blender, add ice if you like it chilled or use frozen banana.

Copyright: Chris McGowan