Heart-Healthy Carob, Walnut & Lucuma Smoothie

29934304_UnknownI can’t describe how heavenly this is! I surprised myself, even though I love carob. This is one of those thick smoothies that can be served for breakfast or dessert. It’s very filling so maybe split between two if having it after a meal.

I used buckwheat flakes* because I had no oats left and lucuma powder as I’d run out of baobab. Lucuma is a Peruvian fruit grown at high altitudes, the powder has a subtle malty flavour. It is nutritionally healthy, containing protein, calcium, iron, B3 as well as a host of other vitamins and minerals.

Carob is also from South America and is a tasty alternative for anyone who can’t eat chocolate or cacao. I discovered it in the 1980’s when I was trying to find a healthier alternative to commercial chocolate bars and hadn’t yet come across raw cacao. It’s caffeine-free, low in sodium, contains calcium and is high in fibre. Carob contains gallic acid which is antiviral, antiseptic, antibacterial, acts as an analgesic and antioxidant.

Ingredients

(Vegan, Gluten-Free, Organic)

1 Heaped Tbsp Carob Powder

1 Banana, chopped

3 Dried Figs, chopped

Good Handful Walnut Pieces (and a few to serve)

1 Dsp Peanut Butter

1 Tbsp Buckwheat Flakes or Oats

1 Tbsp Chia Seeds

Coconut Water

1 rounded Tsp Lucuma Powder or Baobab Powder

***

Blend, chill (if you can wait!), add a sprinkling of chopped walnuts, and serve. Bliss.

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*See also:

Vegan Chilli with Aduki Beans & Buckwheat

Three Cheers for Chias! What Are Chia Seeds & How Do I Use Them? Recipes included

Anti-Inflammatory, Anti-Ageing Cherry, Chia and Lucuma Smoothie (no bananas necessary!)

Copyright: Chris McGowan

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The One That Got Away: The Sweet Carob & Blueberry Vegan Tiger Nut Pancakes That Became Sweet Carob & Blueberry Vegan Tiger Nut Porridge!

When I read the big build-up The Tiger Nut Company’s Ani gave me on Instagram, telling everyone I was going to be posting new Tiger Nut recipes every day this week, I have to say I panicked! I read it out to my husband and he said, ‘right, you’d better get your thinking cap on’ and went off to oil his bike.

imageSo, I thunk and I thunk and thought, aha! I have Chufa di Valencia flour, we can make pancakes. My husband makes the traditional pancakes so beloved by our grandsons – they can demolish a baker’s dozen without blinking an eye – but I don’t pay much attention. So does our son, all sorts of weird and wonderful concoctions. Again, I don’t give them a glance. I’ve never been a pancake lover, all that smoke and fumes and alarms going off, no thanks. I like peace and quiet and clean air.

But, to get my husband on board with the project, I decided pancakes it would be, and to further tempt him, they would have carob in (a bit ‘out there’ for him, but so long as it has a chocolate flavour, he won’t mind what it’s called).

Here’s the recipe:

Add 1 Tbsp Chia Seeds to 3 Tbsps Water, stir vigorously and allow to stand for 15 minutes to form a gel (chia egg)

1 Cup Chufa de Valencia Tiger Nut Flour

1 Tsp Gluten-Free Baking Powder

2 Tbsps Finely Ground Almonds

1 Tbsp Carob Powder

Sieve all dry ingredients into large bowl.

Add a pinch of Pink Himalayan Salt and the Chia egg,

plus approx 1 1/2 Cups Tiger Nut Milk or Almond Milk (click on links for how to make your own, it’s very easy)

and 1 Tbsp Maple Syrup

Mix well.

Add a Cup of Frozen Blueberries.

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Heat a tiny drop of coconut oil and add a ladle of the mixture, it will sizzle and bubble like a pancake should…

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…and that’s as far as I can take you, because that’s all it did! No way would it come together, let alone flip over!

So I failed. As I threw a strop and it was scraped into a bowl, I had a taste of it. It was surprisingly good, so I put some Coyo plain coconut yogurt with it and ate it like dessert, it tasted a bit like summer pudding! Very yummy. I forgot to take a photo while I was pondering and had eaten it all before I realised.

My husband suggested we cook the rest like porridge. So porridge it became. With extra blueberries and some CoYo plain yogurt on top.

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It won’t be to everyone’s taste, it is a bit bran/oaten-like in texture, but it’s nice and fruity, sweet and very good for you – and extremely filling. I could only manage half of it.

So I’ll leave it up to you. If anyone can suggest what we did wrong, I would be very grateful – and I just know boingghealth will be first in the queue 😉

Sorry, Ani!

Ps I was told off, very nicely, by Rachel @healthy&psyched because there was no video last time, so to make up for it, here is a great wake-up video of sand and surf and Jake Owen singing ‘The One That Got Away!’ (Click on the blog to see it)

Home-2016

Copyright: Chris McGowan

Raw Energy

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Over 30 years ago Leslie and her daughter Susannah were telling us that frying oil turns it toxic, that vitamins and enzymes are destroyed in the cooking process, about sprouting and juicing to protect against cancer and how raw foods balance blood sugar and hormones. These were crank concepts to most people, now they are widely accepted. 

They promised that changing to a mainly raw plant-based diet would lead to a new level of health and vitality, that you would stay young longer and lose weight. It would also help prevent degenerative diseases and allergies as well as helping alleviate chronic illnesses.

And you know what? They were right!

I asked for a food processor for my birthday – it is still in service over 30 years later – I ate raw and was the healthiest I had ever been. I had a chronic condition and was in a lot of pain, but eating mostly raw and no junk made me feel more alive, have more energy and lose weight. My pain was reduced and my mobility increased. A new friend, coincidentally, had also discovered the Kentons and we had fun trying out the recipes together, our families being a bit sceptical to put it mildly!

I love their raw treats, in fact those pages are so well used they are covered in food stains and annotations as I have added to and adapted the recipes. A few years ago I lent the recipe book to someone who didn’t return it, I can’t even remember who it was. I have been missing it but I recently found a secondhand copy on Amazon and am so pleased to have it again.

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Carob Fudge, one of my favourites

Eating raw doesn’t mean you never have anything cooked or warm – I couldn’t make it through a winter without soup or casserole – rather, you aim for about 75-80% raw food diet.

And raw doesn’t always literally mean raw: officially, raw means any food that hasn’t been heated above 48C. But even just eating raw some of the time, adding more fruits, vegetables, legumes, nuts and seeds to your diet, whole or in the form of juices and snoothies, will make a huge difference to how you feel.

I have been sprouting beans and seeds ever since, in fact I just sprouted some mung beans and alfalfa. They are so easy to do and so packed with nutrients.

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Homegrown alfalfa sprouts

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Homegrown mung bean sprouts

I also like to grow lentil, chickpea and broccoli sprouts.

I hope this snapshot of raw eating inspires you to make some changes so you can benefit from more energy, feel more alert and perhaps even alleviate those niggling aches and pains. It works for me!

Leslie Kenton’s website is a mine of information on all things to do with health, beauty and spirituality.

http://www.lesliekenton.com

*LESLIE KENTON’S BIOGRAPHY (found on Google)

A former consultant to European Parliament for the Green Party and course developer for Britain’s Open University, Leslie is trained in Chinese Medicine, nutrition, homeopathy and bioenergetics. She was the first Chairperson of the Natural Medicine Society in the UK. Her contribution to natural health was honored by her having been called on to deliver the McCarrison Lecture at the Royal Society of Medicine in London. She also conceived and created the worldwide Origins range for cosmetic giant Estée Lauder.

LESLIE KENTON’S TELEVISION PROGRAMS
Her network television programs include Raw Energy, a cookery series, and Ageless Aging, both of which she conceived, wrote and presented herself. She has made several short films on health and spiritual topics for the BBC. Her TV documentary To Age or Not To Age, screened in the Southern Hemisphere, made television history when, in only 5 weeks, the diet and exercise protocol she designed reversed parameters of aging in people between 30 and 60, in medically measurable ways.

Copyright: Chris McGowan