Category: Essential Vitamins & Minerals

Açaí, Blackberry & Coconut Gelato

imageAçaí, Blackberry and Coconut Gelato
aka
ABC Gelato because it’s easy as! (Can you guess today’s musical clue?)

The hedgerows are covered in blackberries and as I write, the sun has been poking out from behind lowering clouds after a weekend storm, so I thought it would be a good opportunity to repost an easypeasy lemonsqueezy blackberry gelato recipe.

The recipe has 5 ingredients and takes 5 minutes in a food processor. In fact it’s so quick that by the end of today’s music of choice – it can only be ABC by The Jackson Five – you will be serving up a deliciously creamy, fruity gelato and hopefully enjoying it in a sunny garden. (I was going to go for ‘Blackberry Way’ by The Move, but it’s a bit mournful as she’s just left him and it’s raining!)

Açaí Powder is a great source of antioxidants and has a chocolatey/blackberry flavour which works well with the blackberries in this gelato and the Pitch Dark raw chocolate shavings to serve.

 Açaí berries are high in nutrients, and a source of Omega 9 and 6 fatty acids which help reduce bad cholesterol and raise good cholesterol. They have been a staple fruit for Amazonian tribes for centuries and are reputed to be anti-inflammatory and anti-aging. The Raw Chocolate Company Açaí powder we use is organic and Fairtrade.

Coconut Palm Sugar is guilt-free (no trees are harmed in its production), it is reputed to have a low-glycaemic index (which means it doesn’t cause spikes in blood sugar) and looks and tastes similar to brown sugar. It is not overly sweet like refined sugar and maintains a good mineral content.

*NB the blackberries need to be frozen overnight first*
If you are going to serve straightaway, chill the glasses before you start.

As always, all measurements are approximate, especially in this recipe.

Makes enough for a couple of scoops each for about 4 people, depending how much you ‘sampled’ along the way!

You need to work quickly, so have everything measured out and ready before you begin, removing the blackberries from the freezer last of all.

Ingredients:

About 30g Blackberries, washed and frozen, reserve a few for decoration
About 120 mls or 1/2 Cup Coconut Milk
1 rounded Tbsp Açaí Powder*
2 rounded Tbsps Coconut Palm Sugar* depending how sweet or tart you like your blackberries/gelato (you may want to grind it a little finer first)
The Raw Company Pitch Dark Raw Chocolate* shavings to decorate

Method

Put the Blackberries, Açaí Powder, Coconut Palm Sugar and 60mls or 1/4 of a Cup of Coconut Milk into the food processor and pulse a few times to break down the blackberries.

Scrape down and add a little more Coconut Milk and process on a low setting for a few seconds. Scrape down. Repeat.
How much more Coconut Milk you use depends on the amount of blackberries etc, but don’t overdo it as the gelato will become thinner as the blackberries defrost.

Don’t overdo the processing, work quickly.
Scoop into chilled glasses, decorate with fresh blackberries and Pitch Dark shavings.

image

Don sunglasses, sit in peaceful sunny garden and savour the flavour! (Ok, I can’t promise sun or a peaceful garden, but the sunglasses will hopefully make you look Cool 😎

*http://www.therawchocolatecompany.com

Copyright: Chris McGowan

Blackberry, Açaí & Chia Smoothie

imageIt was just warm enough to have my breakfast smoothie outdoors this morning, but there is a definite autumnal feel in the air first thing. Nevertheless, reluctant to give in just yet, I donned my shorts and sunnies and made the most of it.

This smoothie had some gorgeous large organic blackberries in it. Blackberries are SO good for you.

Nutritionally dense, blackberries are rich in antioxidants, including Vitamin C, minerals and fibre. They are everywhere at the moment, so why not go back to your roots and spend a couple of hours in the fresh air blackberrying – be sure to wash them well and inspect them for insects before eating. Of course, if you’re 3 years old like my grand-daughter, completely disregard this advice, eat them all before you get home and just beam your purple smile!

Açaí is a South-American super-fruit with a mild chocolatey/blackberry flavour which complements the blackberries well while adding lots of healthy nutrients to the smoothie. Açaí is extremely high in antioxidants and has been found to boost immune cell function.

Pumpkin seeds are a good source of Omega 3 essential fatty acids and a good plant-based source of zinc, good for prostate health, a strong immune system, cell growth, wound healing and the breakdown of carbohydrates.

Vegan and Gluten-Free if you use Gluten-Free Oats.

Ingredients

1 Small Banana

Handful Blackberries, washed

1 Tbsp Açaí Powder*

2 Heaped Tbsps Oats

Glass Unsweetened Chi Coconut Water (depending how thick or thin you like it)

1 Tbsp Chia Seeds*

1 Small Handful Pumpkin Seeds

Blend and sip at leisure!

*http://www.therawchocolatecompany.com/

Copyright: Chris McGowan

Green on Green: A Blended Juice (not a smoothie!)

Has anyone tried to tell you that if you blend a juice with some avocado you are either ‘cheating’ or you’re really having a smoothie. I have read this so often. A blended juice is neither ‘cheating’ (cheating whom or what?) nor a smoothie. It is a means of adding some essential fats and protein to freshly extracted juice in order to create a more nutritionally balanced meal-in-a-glass, if doing a prolonged juicing programme, or to make a juice more satisfying and keep you fuller longer. Either way, it will help prevent drops in blood sugar levels and also help keep you from reaching for processed sugary or fatty snacks during those mid-morning or mid-afternoon slumps.

Ripe avocados are easily digested and so versatile. I love them blended into cold-pressed juices, made into guacamole or a salad dressing or with lemon and black pepper on toast or crackers.

They are so good for your skin and are said to help prevent loose skin if you are losing weight. They provide essential fats for opimum brain function. They are also hydrating, as are cucumber and celery. Fennel is a good digestive aid and adds a touch of aniseed flavour to the juice.

All ingredients are organic and therefore have their peel left on (except the avocado!)

Always wash thoroughly whether organic or not.

Ingredients

2 Small Gala Apples

3″ Cucumber

Thick Slice of Wax-free Lemon

1″ Marrow (large zucchini)

2″ Broccoli Stalk

1/2 Stick of Celery

Small Handful of Baby Spinach

1″ Fennel

1/4 Ripe Avocado

Method

Start with an apple then juice all the ingredients except the avocado, finishing with the second apple.

Blend the juice with the avocado.

If you are new to juicing or this is just too green for you, add another apple or a slice of pineapple, but try it first.

If you sip slowly through a (preferably) metal straw it will protect your teeth, aid digestion and help the environment by using straws that are reusable, chemical-free and don’t end up in landfill or the water supply.

Copyright: Chris McGowan

Red Lettuce & Black Bean Protein Salad

imageA short post of a quick salad lunch that was made up of leftover items the day before shopping. These are often the most interesting and unusual meals made up of ingredients you wouldn’t normally put together.

This isn’t too outlandish though, it’s very plain and simple but looks more posh than it is due to the presentation, which often tempts a reluctant eater into trying something they would instantly refuse if you suggested it.

This salad has black beans left over from making veggie burgers (recipe here for Vegan Black Bean & Walnut Veggie Burger ) – an excellent source of vegan protein – in a tamari and olive oil dressing with more protein in the shelled hemp seeds and walnut pieces scattered on top. You could add more colour with tiny tomatoes and red and yellow peppers, but I don’t eat them due to them being nightshade foods, which can exacerbate skin and joint problems.

Ingredients (all organic)

Cover the plate with washed Red Lettuce Leaves

Make an inner circle of thinly sliced Cucumber (Washed and peel on)

Place julienne sticks of Carrot (washed but peel on) on top of the cucumber

Halve some Red Grapes (washed well, especially if not organic as they are usually sprayed many times during their production) and lay on top of the carrot.

Mix 1/2 Tin of rinsed Black Beans and some chopped up Spring Onion in a dressing of Tamari, Black Pepper and Raw Virgin Olive Oil

Tip into the middle of the salad

Scatter Raw Shelled Hemp Seeds over the salad and top it off with a scattering of Walnut pieces.

Drizzle more dressng over the salad.

Copyright: Chris McGowan

Berry Chia Breakfast Jar

This is a pretty way of making chia porridge, so if you’re feeling arty and have the time, have a go! 

This is such a healthy breakfast and will keep you going (in both senses of the word!): it has protein, calcium, minerals, fibre, healthy fats, vitamins and antioxidants galore. Plus it looks pretty.

You can choose alternatives to the nuts – golden linseeds, pumpkin seeds – and vary the fruit according to what’s in season. I am making the most of organic raspberries at the moment. I always intend to put some in the freezer for during the winter, but usually end up eating them all!

Vegan, gluten-free (I used gluten-free oats) and if you substitute the cashews, nutfree too. Organic except for the maple syrup.

(Take a look at the video at the end – but you’ll have to click onto the blog if you’re reading this via email).

Ingredients

1 Heaped Tbsp Chia Seeds

3 Tbsps Oats

1 Medium Glass Chi Unsweetened Coconut Water

1 Tsp Maple Syrup (optional)

CoYo Coconut Yogurt (dairy and sugar-free)

Cashew Pieces (you can substitute with other seeds)

1 Ripe Pear or 1/3 of a Mango

Raspberries (or any other berries)

Blueberries

Desiccated or Shredded Coconut

Method

Soak the chia seeds and oats in the coconut water in a jar overnight or for ar least an hour in the fridge, stir well.

You can soak the cashew pieces, too, if you prefer, but if you want to layer them, do them separately.

Soaking nuts deactivates the phytates (which bind to minerals in the body and remove them) and makes them more easily digested, softer too.

When ready to add other ingredients, either stir maple syrup into chia porridge or drizzle it over the layers.

Layer coconut (or other dairy-free) yogurt, cashews, pear and berries. Sprinkle desiccated or shredded coconut on top.

image

Hopefully, the sun will be shining and you’ll have the time to be able to sit back and enjoy at leisure, admiring the colours and  beauty of Nature.

(I know this is but a dream or wishful thinking for a lot of you, but maybe you can treat yourself on a weekend).

image

Ps I was looking for an appropriate video and came across this – I never knew such things existed! How do people think these things up? I am just adding it for amusement, not promoting it in any way. Enjoy.

Copyright: Chris McGowan

Sweet & Sour Vegetable Soup

After a week where I actually developed tan lines and pink knees (quite a feat for my lilywhite skin), the weather did a major volte-face: the temperature plummeted, the skies glowered like thunder and the heavens opened. The raindrops were so huge and heavy and sounded so loud I feared for the resistance of the utility room roof!

Soup! I must have soup!

I had swapped my shorts for jeans and donned my long socks (my mum thought I said long johns, but I didn’t want to jump the gun, we have a whole other season to get through first!) Soup was definitely called for and there were a few veg needing to be used up.

I have to confess, I don’t like dark leafy greens such as kale, chard and cavolo nero or black kale. I know, they are a must-have from the veg world providing so many essential nutrients including protein, calcium, A and B vitamins, Vitamin C and K (essential for bone health), iron and Omega 3 fatty acids, and I do have them often but generally in juices. I find them bitter and chewy when cooked. (I do like cabbage and spring greens).

We had been juicing some cavolo nero but there were a few leaves left that were in a use-by state and I didn’t want to have them again in my next juice. Our neighbour with the allotment had generously given us some runner beans and a giant marrow (huge zucchini), so these formed the basis of the soup. I wanted to try something different as these last in particular are a bit bland.

image

Look at the size of this marrow! It was about 35cms or 14″ long! It is so heavy and will last ages. We’re going to have to get creative to do it justice.

****

This is what we came up with – you might be surprised by a couple of the ingredients:

image

Ingredients

All measurements approximate.

(All organic, so any peel left on – except for onion!)

About 1/2 Cup Puy Lentils soaked while rest of veg prepared to make more digestible

1 Tsp Raw Virgin Coconut Oil

A few leaves of Cavolo Nero, washed and chopped with any thick veins removed

1 Onion, chopped

2 Cloves of Garlic, pressed

2 Large Carrots, washed but with peel left on, chopped

About 3-4″ Large Marrow, washed and chopped

About 6-8 Runner Beans, washed and chopped

About 1/4 -1/2 medium head of Broccoli, washed and chopped, including stem

3 small Bramley Apples (from our tree, early windfalls) peeled and chopped

1/2 Tablespoon Coconut Palm Sugar (Unrefined and retaining minerals, it has a low GI, meaning it doesn’t cause spikes in blood sugar levels or insulin production like refined sugar, much less sweet).

2-3 Tsps Vegetable Bouillon Powder in approx 3/4 Litre of Hot Water (or enough to just cover the vegetables)

or 3/4 Litre of Vegetable Stock

A Small handful dried Sage Leaves (from our garden)

Splash of Tamari

Lots of Ground Black Pepper

I was going to add a pinch of Cinnamon, but chickened out at the last minute!

Method

In a large saucepan, melt the coconut oil until a piece of onion starts sizzling but not smoking hot.

Add onion and garlic and stirfry for a minute then add the rest of the vegetables, gently stirring them about. Put the lid on, turn down the heat and let them sweat for about 10 minutes, stirring occasionally.

Add the rest of the ingredients and simmer on a low heat for about an hour or until the lentils and cavolo nero are thoroughly cooked.

I like soup to be blended a little to thicken it and bring together the flavours, so we whizzed it a little with a stick blender before serving, but left most of the vegetables whole.

Adjust the seasoning.

****

This made enough for 3-4 servings, depending on your appetite and whether having it for a light lunch or main meal. It was even better the following day when the flavours had blended. I had it for dinner the second day with some brown basmati rice in the bottom of the bowl.

Extremely satisfying, tasty and different.

And I didn’t mind the cavolo nero at all!

Copyright: Chris McGowan

A Word About Teenagers & ‘Energy’ Drinks

My 13 year old grandson attends a martial arts class every week.

He is very keen and although he is very young he participates with adults who all bring their bottles of Lucozade energy drinks to consume during their practice to keep up their fluids and energy levels.

As young as he is, he is very aware of the sugar content of these drinks however, he wants to fit in and felt under pressure to conform, but it bothered him. He is not alone.

There is a lot of concern among health professionals and schools at the effects of so-called energy drinks on the health and behaviour of teenage boys in particular.

These drinks can contain the caffeine equivalent of 2 cups of coffee and up to 20 teaspoons of sugar!

They are believed to be playing a significant part in the obesity crisis among young people and contribute to the growing addiction to other sugary foods in their diets. Teenage boys are particularly drawn to these types of drinks, believing they improve performance in sports or combat fatigue from poor diets and lack of sleep.

Concern is such that there have been calls from some groups to ban them from sale to under-16s.

I live on a street near to a secondary school, and every morning I see teenage boys walking to school with cans or bottles of energy drinks and packets of crisps or sweets in their hands. My grandson’s friends also bring Lucozade to school.

He however wanted an alternative drink that didn’t make him feel uncool but wasn’t chock full of unhealthy ingredients. We have persuaded him to have a recovery smoothie when he comes home after his session, but he wanted something to drink along with his water during breaks in practice that would also not set him apart too much from his mentors.

We eventually came up with Purdey’s Rejuvenate Multivitamin Fruit Drink.

image

Made from fruit juice, sparkling water, with Vitamin C, B vitamins, botanical extracts and no chemicals, caffeine or refined sugar, the drink also comes in a recyclable dark glass bottle which protects the contents and is better for you and the environment than single-use plastic. It provides 1 of your 5 a day and contains no artificial sweeteners.

I don’t normally recommend commercial products unless they are organic and unprocessed, but sometimes circumstances mean you need to compromise a little bit. Purdey’s was always my go-to when out and about and feeling my blood-sugar levels getting low. It was the closest I could get in the shops to a healthy drink at the time. (Long before cold-pressed juices were sold and even before I had ever heard of them!).

Another plus when our grandson asked about this is that at the moment Sainsbury’s have them on offer at £1 each, so we bought a dozen to get him through the next term’s sessions.

I thought long and hard about writing this post.

Teenagers will always do what teenagers do and above all they want to fit in. So I hope this doesn’t disappoint my regular readers looking for home-produced, unprocessed recipes and recommendations.

Copyright: Chris McGowan

Light & Summery Strawberry & Banana Smoothie

Finally, Summer has arrived up North and this is a lovely light summery smoothie, with healthy fats and protein, prebiotics and probiotics for a healthy gut and digestive system, dietary fibre, and lots of vitamins and minerals.

Do you know strawberries are not really fruit as their seeds are on the outside? They are bursting with nutrients, including Vitamin C, folate, B Vitamins, Vitamin K (needed for bone health), they are rich in powerful antioxidants and are thought to help prevent heart disease, cancer and inflammation. The leaves can also be eaten or made into tea.

Try to buy organic strawberries as this fruit is considered one of the ‘dirty dozen’, being one of the most sprayed fruits and retaining chemical residue.

image

(Apologies for the smoothie photo, no natural light at all when I took it, the smoothie actually looked much lighter and slightly pink).

Ingredients

1 Small Banana

10 Strawberries, washed and hulled

Handful of Pumpkin Seeds

1 Heaped Tbsp Chufa de Valencia Tiger Nut Flour

1 Heaped Tbsp Golden Linseeds, partially ground

1 Medium Glass Rebel Kitchen Organic Raw Coconut Water

1 Heaped Tbsp CoYo Plain Coconut Yogurt

1 Tsp Juicemaster Wheatgrass Powder

Blend and add ice.

http://coyo.com/enuk/

Juice Master

Home-2016

Home

Here’s a short but energetic video by The Undertones – watch the keyboard ‘player!’

Copyright: Chris McGowan

Golden Linseeds (aka Flax Seeds): The Original Superfood?

The latest post in my mini-series Essential Vitamins and Minerals (see Menu).

imageI was asked if I would write a post about Golden Linseeds as I often use them in my recipes. They are the lighter coloured of the 3 versions of flax seeds – being a golden colour they are commonly known by that term.

They are one of my favourite things to add to smoothies, protein bars and energy balls, fruit and yogurt, muesli, gluten-free bread and so on. I’ll provide some recipe links later on.

A few facts first:

The flax plant grows easily, producing small pale blue flowers, and produces pods of seeds that have been consumed by humans for over 6000 years.

Organic are best, to avoid any potential toxicity, buy them whole rather than in powder form and grind them a little in a coffee grinder or nut and seed grinder, a jarful at a time, and keep it in the fridge. Don’t over do it or the heat will damage them and turn them rancid. Grinding releases the oils and makes the nutrients more accessible. (The most effective way to have them is soaked and sprouted, this removes phytic acid – present in nuts and seeds – which can bind to minerals in the body, and releases even more nutrients, but I haven’t tried this yet).

They have a pleasantly mild, slightly nutty, malty taste. I love them!

(To view the slideshow, click onto the blog).

This slideshow requires JavaScript.

Linseeds are one of the most nutritious foods available, being rich in Protein (3 Tbsps = 6g), Fibre, B1, Manganese, Selenium, Vitamin E and especially the Omega-3 Fatty Acid Alpha-Linolenic Acid (ALA). They are the richest plant-based source of this essential fatty acid, so good for vegans and vegetarians.

In particular, they are one of the best sources of Magnesium, necessary for preventing muscle cramps, for lifting mood, restful sleep, and a healthy gut – see my post Magnesium: Are You Getting Enough? for further information about this essential mineral that many people are defficient in.

Linseeds are also a good source of B6, Iron, Potassium, Copper and Zinc as well as Folates, which help prevent neural tube defects in the foetus if consumed prior to conception and in early pregnancy.

The healthy oils in linseeds are beneficial for healthy skin, hair and nails – try adding 2 Tbsps of seeds or 1 Tbsp of flaxseed oil daily to smoothies to benefit.

1-2 Tbsps of flaxseed oil can help improve acne, eczema and roseacea as well as help reduce symptoms of dry eye syndrome.

 People with Crohn’s or other digestive problems often find some relief when consuming linseeds as they are anti-inflammatory and can reduce gut inflammation. They are also gluten-free.

The anti-inflammatory nature of linseeds is also thought to aid in weight loss. Try adding 2 Tbsp of ground linseeds daily to your diet. They help you feel full for longer and aid the elimination of waste, which otherwise is held onto by the body and causes inflammation.

Finally, linseeds are packed with anti-oxidants called lignans. They are anti-aging and hormone-balancing, can help reduce menopausal symptoms and reduce the risk of osteoporosis as well as help regulate menstruation. 1-2 Tbsps of seeds plus 1 Tbsp of oil daily are recommended. These anti-oxidants are also antiviral and antibacterial and can help reduce the number and severity of colds.

Oh, and Dr Axe* recommends 1-3 Tbsps of flax oil and 8oz of carrot juice for the relief of constipation!

I think that just about covers everything.

(Linseeds like chia seeds can be used as egg replacement in vegan cooking when mixed with water).

As with all similar high fibre foods (chia seeds, for example), be sure to drink plenty of water and other liquids.

We buy our golden linseeds from Buy Wholefoods Online and Suma Wholefoods

As promised here are some links for recipes containing these little specs of nutritional gold:

Omega-Rich Plum & Blueberry Smoothie

Camilla’s Homemade Crispbread

Dipped Naked Tiger Nut, Mango & Orange Treats

 *https://draxe.com/10-flax-seed-benefits-nutrition-facts/

http://www.nutrition-and-you.com/flax-seed.html

Copyright: Chris McGowan

Omega-Rich Plum & Blueberry Smoothie

imageI devised this when I was writing a post on Golden Linseeds (see here) and I wanted a recipe to accompany it. Smoothies are a great way to ensure you get the essential fats contained in golden linseeds, along with all the other vitamins and minerals they provide.

Omega fatty acids are essential for brain and nerve health, but our bodies can’t produce Omega 3 or Omega 6, and a couple of tablespoons of linseeds in a smoothie will go a long way to fulfilling your body’s requirement.

Pumpkin seeds also provide Omega 3 and Omega 6 fatty acids while cashews provide a trace amount.

Along with oats, cashews are a good source of magnesium, a mineral we all need but rarely get enough of.

Wheatgrass contains all the minerals known to man as well as protein, fibre, B Vitamins, Viamins A, C, E and K.

The seeds and nuts also add to the overall protein content of the smoothies. 

Plums are a good source of potassium and iron, while blueberries are another item on the list of so-called superfoods, which are anti-ageing, are believed to help prevent and improve age-related mental impairment, and are a source of Vitamin K which is necessary for bone health.

Vegan and Gluten-free, Organic except the maple syrup.

Ingredients

1 Tbsp Gluten-free Oats

1 Medium Glass Rebel Kitchen Raw Organic Coconut Water

2 Tbsps Golden Linseeds, partially ground to make the nutrients more accessible

1 Tbsp Pumpkin Seeds

Small Handful of Cashew pieces

1 Tsp Wheatgrass Powder

A Handful of Blueberries

2 Ripe Plums, stoned and chopped

1 Medjool Date, pitted

1 Tsp Maple Syrup (optional)

 Blend and serve with ice or use chilled coconut water and frozenblueberries.

(If reading this via email, click onto the blog to see the video).

Copyright: Chris McGowan