Monday, June 28, 2010

Your Perfect Weight


I call this post "Your Perfect Weight" because I feel every idea/ research/ test/ diet/ product/ trial has already been discussed about the most popular topic- weight loss. To tell you the truth... I'm tired of talking about it! But I'm posting on weight loss because a dear friend of mine will benefit from it. Now I bet I'll have a few minds ticking, if you have to think about it, it's not you! I predict I'll revisit this topic at some stage in the future because it's so big and I have so much to say about it.

I have no major personal story to tell as far as my own weight loss journey except for a few diets in high school and perhaps a few food addictions, issues with advertising and maybe guilt associated with eating- nothing ground breaking but I researched and recognised the signs BEFORE any serious problems occurred. In all honesty any habits I may have had with food in the past was never really about the food, it was always about me.

Your perfect weight has nothing to do with what you weigh and it has nothing to do with what number the tag on your jeans says. Your perfect weight is the place where your body looks good, you are healthy and happy and you don't need to look at your scales because to me they're useless.

How do you know when your body looks good??
When you're fitting your slim clothes (not super skinny clothes from crash dieting in the past!) and you have no issues with trying on new ones
When you stop looking at other peoples bodies enviously
When you stop obsessing about calories/ kilojoules
When you stop exercising to lose weight, instead exercise for enjoyment
When you begin to accept your height, hair, face, life AND body
When you begin to eat intuitively, evaluating only how fresh, nutritional and natural a food is
When you feel more energy and motivation
When you begin to not personally associate with other peoples weight issues
I'm sure there are many more reasons... be constructive and think of some more!

Your perfect weight is unique like you are. Do not expect to achieve a completely different body shape and proportion, instead expect to have a beautiful figure unique to you. Isn't that amazing?! That YOU can have a gorgeous body that no one else on the planet owns? Have you ever thought it was possible? Yes it is but as with all good things in life, you'll need to put in the effort and do your homework. I'm NOT suggesting exhausting yourself to the point of adrenal exhaustion at the gym, hating every moment of your work out. Instead I'm suggesting viewing yourself and your body as a work of art rather and begin to work WITH yourself on all levels instead of against. Realise that everyday your body builds new cells, replacing the old with the new, so you are continuously becoming a newer version of yourself. Newer may or may not be better, make sure you give yourself everything within your power to create a better version everyday.

Weight loss Myths

If you exercise enough, you'll lose weight.
Possibly, when you're younger or are healthy enough but if you eat junk food then use exercise as a method to stay in shape??? You're more likely to exhaust your adrenal glands, become fatigued and eventually not budge an inch. It may work initially but like everything, somethings got to give!

Calorie input must be smaller than what you expend.
Yes, theoretically... but why is there so many people on low- joule products, portion controlled meals and they STILL can't lose weight? I always thought they were eating in secret but now I realise it's a metabolism problem (sluggish system) or waste accumulation (sluggish system).

 You MUST eat breakfast everyday to kick start your metabolism.
This works for some but not for others, does EVERYONE on this planet need to eat breakfast to be healthy? I think not. Rather, it's up to the individual. Some people will naturally eat lighter in the first half of the day and some will eat more in the second half. If you eat more all the time? Then you have more work to do with your body!

Low carbohydrate, high protein, low fat.
Are all just dietary theories suited for different body types. Think more about incorporating different approaches to different meals as needed and when the situation calls for it. That way you're not on a strict diet. If you already have health issues such as blood sugar problems then of course you'll need to avoid most carbohydrates. The top three food groups carbohydrates, proteins and fats are missing something. Can you think of what it is?

My Approach to Weight Loss

Exercise is something to be enjoyed.
Think about why you exercise... is it because you want to lose weight? Or is it because you want to be healthy or achieve something such as run faster, visit a beautiful place or because it makes you FEEL good? Your intention means a lot. I've mentioned before that I don't do gyms, the music, the lights all the people. The last thing I want to do after my day (or to start it off) is to immerse myself in that environment then have problems falling asleep because my mind can't stop the music! But that's just me, I prefer to be more zen during exercise. I like to get outdoors because it clears my head and makes me feel more at peace with myself. When it comes to exercise I'm talking about natural movement. How much do you do in a day or week? If you spend most of your week days at a desk then your weekends need to be more active to create a balance. Do you enjoy the type of exercise you are doing? If not then find something that you do like, simple! Keep asking yourself questions as to why you do things and whether you're getting any benefits from them.

Nutrition, where do you place your value?
How do you judge if your meal is healthy? Is it because the packet says so? Or someone told you? Or because it's low fat/ high protein/ no sugar? Time to start expanding your perspective on what you think healthy food is. Main stream information evaluates food in a biochemical way. If it contains fats or proteins and vitamins or minerals and so forth. This is a good start but it's not the be all and end all of how good a food/ meal is for you. A protein bar may have all the added vitamins and minerals in it to sustain life but it is loaded with artificial sugars and flavours? This type of food is dead. The type of food I'm talking about that is the real deal, healthy and figure friendly is of the natural sort.

Real food
Is fresh, has it's own life force
Is available fresh and seasonal
Is available organic and has a sustainable source
Hasn't gone through massive amounts of processing whether in a factory or by a person- overly cooked or changed from it's original form that it is unrecognisable is not ideal
Isn't focusing too much on the carbohydrate/ protein value but rather how much nutrient rich vegetable content is in the meal

Dead food
Normally from a packet
Too many additive, chemicals, preservatives, colour, flavour... the list goes on
Is addictive, you can't stop when you start eating it!
Over cooked and/ or made from decent ingredients but then turned into something completely different such as pastry or sugary cereals
Doesn't contain enough fruit or vegetables

Traditional cultures focus more on the vegetable content of a meal, meat or grain being the accompaniment to the meal. We tend to focus more on the meat/ grain/ dairy and have a couple vegetables scattered through it but in small proportions. Well no wonder your belly aches! Think about it, if traditional cultures use the vegetables and a small amount of whole grain as the main meal and their rate of cancer is minimal compared to Western society then they're doing something right. Animal protein is harder to digest, grain tends to be acidifying to the system while the vegetables and fruits are alkalising and easy to digest.

Baby steps all the way...
Changing your diet overnight will not likely result in a permanent change. It's not impossible! I've observed in clinic, most people find it very hard to become super healthy (no sugar, no dairy, no wheat etc) overnight. Why? It sets them up for failure when they can be set up for life!
Mistakes are our biggest learning curve. Without them there is limited growth, so really I guess they're not mistakes are they? We make them because we are human and because they show us how to approach, or not to approach our next move. Don't be discouraged when something doesn't work, it only means you have to try another approach, we are limitless little things when it comes to learning! When it comes to dietary or lifestyle change my motto is to take baby steps until you reach your goal. Imagine how much easier it is changing one little thing at a time? It takes a bit longer but the changes seem to stick, to be a permanent part of who you become.

Focus on what to eat, rather than what to avoid...
In the beginning its better to focus on what you need to include than what you need to exclude from your diet. This is common sense principles based on the theory that what you focus on expands... Begin finding ways to include all the good stuff (fresh, living food) and the food that isn't ideal will begin to be replaced. When your body finds its natural rhythm, appetite, energy and intuition, it'll become a lot easier to implement changes but also TRUST your body. Your body is working tirelessly to maintain homeostasis, the state of equilibrium, despite the changing environment. Sounds simple enough but this involves regulating the circulatory, lymphatic, nervous, endocrine, respiratory, urinary and digestive system PLUS temperature control, pH, blood sugar and pressure. So my point is, your body is intelligent, much more than you've ever given it credit for. Learn to trust your body, provide for it what it needs and it will love you back.

What to drink...
Water, green, white or herbal tea, kombucha, freshly squeezed fruit or vegetable juices, smoothies and small amounts of alcohol. Conventional fruit juices are not ideal but if you need to wean off (or take an aweful green powdered supplement I'm forced to prescribe sometimes!) then use them as a flavouring for water rather than the main drink. Soft drinks and cordials are high sugar, flavour and colour- not living examples of fluid for the body.

It's not what you weight but what you measure...
Unless you weigh a lot I don't recomend using scales unless it's for a difficult recipe. Having said that, don't let a pair of jeans make you feel bad abut being you. STOP yourself from critisizing, put them back into the cupboard and put on something that makes you feel good again. It's natural to have some fluctuation with your body weight, it's unatural to expect yourself to be at a standstill for ever and ever. Like a river, the water levels rise and fall betwen seasons. Excessive fluctuation is not ideal but tthat is why we take baby steps to begin with, so you don't yo-yo all over the place causing unecessary strain on the body.

Why do you get hungry after salad?
Fresh, raw vegetables and fruits contain living enzymes, these are catalysts for digestion in the body. They help your body so effectively that you feel hungry within half an hour of eating a salad. The salad was bulky though, it contained enough kilojoules/ calories to sustain me for three hours but I'm hungry again! Now you're feeling empty and hungry again... because you're not used to eating natural, quick exiting meals. Since you were a child, you've been eating heavier foods and associate a heavier feeling in the belly as a sign you are satisfied. Of course you're not going to be satisfied with just a salad! This is where you need to be smarter, use food in the right combinations and proportions so you can adjust properly. To the point where your body will not like massive servings of steak, it'll prefer a grilled salmon steak perhaps or just a well made and dressed salad and soup.

How to combine your meals...
Animal proteins slow down digestion the most. Grains slow it down less and fats slow it down less than that. Raw fruit and vegetables are quick to digest while the more you cook them (the more you remove the enzymes) the less nutrition it contains and the slower the exit rate.
If you eat animal products then the most obvious and simple idea is to combine your protein with a salad. A slow exit food with a quick exit food, which provides the enzymes for better digestion eg steak and salad or eggs and tomatoes and baby spinach (no toast!).

If you prefer grain (choose wisely and keep it whole like brown rice, buckwheat or quinoa) you're safe to mix it with the smallest amount of protein (that it is just an accompaniment, not a main and only if you prefer) with either fresh or lightly cooked vegetables.

*Prawn stir fry with lightly stir fried Asian greens and brown rice.
*Whole grain sandwich or wrap with tuna and salad filling.
*Buckwheat soba noodles with loads of veggies and a soup of your choice.
*Muesli with nuts and seeds.
*Wholegrain toast with avocado and tomato.

Salad and steamed vegetables are your tummy filler, eat these until you're satisfied and if you're still hungry after that, eat more! People that know me, know I am vegetarian (plant food only) this is where my body is at and how it likes to function. This is my unique health answer, it's time to find out yours...

I'm not a huge fan of dairy but for people that are then use only small amounts and make sure you have some vegetable content to the meal... the best example is a Greek salad with feta cheese, and olives. At some stage I'll talk all about the detrimental effects of dairy on our health.

Why are we always hungry?
You're always hungry because you are undernourished or you're addicted to food- most likely both. You're hungry because you've been eating too much of the grain/ muscle/ root vegetable diet and not enough of the green vegetable and fruit portions. Most of us were not raised on organic, pure food, or even conceived on it. Think about how many of the nutrients you were missing from the moment you were born! Was your mother's breast milk ideal? Was she on medication? Was she health conscious?
My point is your hungry because your body needs more nutrition but not from the sources you think. Meat, excessive grain and dairy are not going to give you as much, nutrition wise as you think. You've had plenty of it (too much likely) up until now and it hasn't gotten you really far. Vegetables (land and sea), herbs, nuts, seeds, superfoods, pure water and some natural based supplements is what I'm talking about. This is what will really make a difference to your health and weight.

Food Addictions...
Everyone has had a food addiction. In a culture where we spend a lot of time in front of the TV, with so many subliminal messages, images and jingles. Are you that surprised kids are HOOKED on McDonald's? With the silly toys and the junk they call food. Realise that food, especially sugars, fats and processed grain is addictive. Food that has been denatured with additives that stimulate your taste buds and system (caffeine, sugars, flavours) are all addictive. Kids grow up and become adults and are still hooked.

The conscious mind can control 123 bits of information per second, the unconscious can processes 2million... everything you've ever been exposed to has been stored away in your subconscious. Your current behaviour stems more from your subconscious than your conscious mind, so what have you been exposed to in the past continuously that dictates the choices you make? Repetitive ADVERTISING which you don't have to be consciously aware of for it's message to come across.

Complex carbohydrates like potato, white pasta, rice and white bread give you a sleepy feeling after they're consumed, the release of blood sugar then insulin but it also increases serotonin, which gives you that sleepy feeling after you eat it. I've seen someone polish off a HUGE bowl of pasta, easily 3 serving sizes and still want more. Is that normal? No, it's a unique response to a trigger food. Think about what yours are?
Natural food is generally not as addictive. When you've had enough salad, you've had enough.

An interesting article on food production in America...

The food group that was missing at the top of this article was the greens. Not technically a food group by a dietitians standard but certainly one to pay attention too. More on green foods another time! Green for Lifeby Victoria Boutenko is a fantastic resource for those not consuming their daily greens....

Monday, June 21, 2010

Where there are Mushrooms there are Fairies...


                                                                                          In the forest...

It must be an Eastern European thing but come every winter, we always go mushroom picking. My love for the fungi family doesn't stem from eating them, in fact I hated mushrooms when I was little. I'm fascinated because they are gorgeous to look at! When you go mushroom picking, they're hiding in obscure places, under logs, pine needles and in ditches. I used to read old fairy tales, my favourite written by Enid Blyton and I admit to this day, I still look for faeries. Folk lore says that where there are mushrooms there are fairies...

                           Saffron milk caps (orange) and field mushrooms (white)


These mushrooms prefer pine forest, not the Australian bush. The locals here don't eat them, no one knows how yum these little things are. My family always pickled them in jars and had them as "zakuski" before a main meal. Russian cooking uses a lot of conserves and pickles because of the harsh climate, food needed to be preserved to last the icy winters.

As I've mentioned before, I'm not crazy about normal mushrooms but THESE mushrooms I am. Firstly, the colour is bright orange and I'm assuming it's the plentiful B vitamins or beta carotene (cannot find enough research to confirm) and secondly, they are TASTY. The goodness of the wild nutrient rich soil, fresh air and deep forest environment is bound to make them have superpowers and not in a magic mushie way ; )

There are sources that say it has very strong antibacterial and anti fungal properties and has been used in the treatment of tuberculosis. These mushies are called Lactarius deliciosus, commonly known as the Saffron milk caps grow in Europe, North America and I'll add some parts of Australia to the list. There are a few variety's within the Lactarius species, the ones pictured considered a delicacy amongst the Polish and Russian.

        Mushrooms at the base of a tree trunk...

                                 Amanita muscaria Fly agaric- Beautiful but highly poisonous,
                                                                                    bright red for STOP!


We call poisonous mushrooms "pagunki" in Russian, meaning bad ones...


Is it poisonous?
Press the head of the mushroom a few times firmly, if it is poisonous it will turn yellow. Non-poisonous mushrooms stay white. Also the scent of the poisonous mushroom will be stronger and not very nice. You can almost smell the poison, whereas an edible mushroom will have a subtle mushroom fragrance like the ones from your grocer.

How to cook with wild mushrooms...
Before going out and picking your own, you must know exactly what you're looking for and if you don't know what it is? Don't eat it! Now that's out the way I can go on with a recipe...

Traditionally they are pan fried gently. I cooked them in coconut oil and serve them over brown rice, buckwheat or over a broccoli mash. Mushrooms reduce in size once cooked, you may need a bit more if you're feeding more than one person. I have also experimented and marinated the mushrooms and used the dehydrator to "cook" them at the lowest possible temperature, so the nutrients are 100% kept in tact.

Saffron Milk Caps with Buckwheat Kasha

Ingredients...
1 to 2 cups of thinly sliced mushrooms (depends how much you want to eat)
1 onion diced
1 clove of garlic (more if you prefer)
2/3 bay leaves
1/2 hot chili
1/2 lemon
4 to 6 tbs tamari sauce
Himalayan salt and cracked pepper
3/4 tbs coconut oil
1 tsp of curry powder

Buckwheat Kasha

1/2 cup raw buckwheat kernels (1/2 cup serves 1 person)
1 cup of water
Method...
1. Heat a fry pan with the coconut oil until hot and gently saute the onions, garlic, chili and curry powder until tender then add the mushrooms and bay leaf.
2. Add tamari sauce and turn down the heat.
3. Add salt and cracked pepper to taste.
4. To get some green power into you garnish heavily with freshly chopped parsley add freshly squeezed lemon and serve over your choice of grains... in Russia buckwheat "kasha" is a popular choice.

Kasha...
1. Bring water to the boil and add rinsed buckwheat kernels.
2. Turn down the heat and simmer gently until most of the water has reduced, stir occasionally.
3. Take off the heat and allow to sit for a few minutes longer, the kernels will continue to absorb the water.
4. Rinse and serve plain or with some added salt, pepper, olive oil to taste.


                                                           Saffron milk caps with buckwheat kasha...


This recipe is so simple. I imagine it was something the peasants, or the poorer class people would have eaten back when times were a lot harder in Russian history. They worked hard and created dishes that were seasonal, sustainable and as nourishing as possible. These mushrooms have so much natural flavour, very little needs to be done hence the simplicity of the recipe. The slight spice and complimentary fresh lemon is just perfect on a bed of kasha. This recipe is to inspire you to use other types of mushrooms in your cooking, I'm sure any wild variety will be just as tasty.

Wild Mushroom and Pumpkin Soup


Ingredients...
3 cups of roughly chopped wild mushrooms
1/2 butternut pumpkin cubed
1 onion chopped
2/4 tbs coconut oil (optional)
1 young Thai coconut (Drain the water and scoop out the pulp and blend until smooth or 1/2 cup canned coconut cream for the super busy)
Freshly grated ginger (powder would be fine too)
1 tsp of curry powder
1 tbs turmeric infused raw honey
Himalayan salt and pepper to taste
Olive oil

Method...
1. Turn on the heat and add the pumpkin, onion, mushrooms and curry powder to a saucepan then fill half way with water (you can fry off this part with coconut oil, if you prefer).
2. Simmer gently until pumpkin is soft and add more water, heat a little more then blend with a hand held blender until smooth.
3. Take off the heat and stir in freshly grated ginger, 1 tbs of turmeric infused raw honey (or plain raw honey), a small amount of coconut cream (because the cream is unheated, it will cool down your soup and dilute it's flavours), salt and cracked pepper and serve in a bowl.
4. Make sure to drizzle plenty of olive oil on the surface of the soup and garnish with something herby and green!


                                 Wild mushroom and pumpkin soup in my favourite Tinkerbell mug!


Pumpkin soup is a hit with everyone, to me it's the winter wonder food. I was inspired (with a good client/ friend- she knows who she is!) by the colour orange. To me orange is a fortifying colour, something that gives you strength and with the warmer months a while away we need the extra warmth and vigour orange sun energy can bring. When cooking this recipe, only use gentle heat. In fact any recipe that calls for heat, use it gently ALWAYS. We want to add warmth to the food, not break it down so there's nothing left! The curry spices, subtle fresh ginger zing and creamy coconut goodness makes a beautiful dinner or lunch on a cold, rainy day. Remember to have your raw goodness too, for digestibility and optimal nutrition enjoy a salad for your second course...


Marinated Saffron Milk Cups

It turns out, these mushrooms are fine, in fact tasty to eat raw! They can be thinly sliced, salted and added to salads or marinated. I used a combination of raw honey, tamari sauce, dill, olive oil, fresh herbs and pink Himalayan salt to marinated theses. I placed them into the food dehydrator for an hour or two, just to soften and I swear this is the BEST way to eat them. I now prefer these mushrooms marinated over cooked. They were fresher, tastier and more nutritious.



                                             Marinated saffron milk cups on a bed of salad... yum!



I finish off my mushroom adventure with a little fairy magic... have a beautiful day everyone!


Wednesday, June 16, 2010

Raw food class by Remedy Bliss


Remedy in the kitchen

The lovely Remedy Bliss! I had been noticing this lady for a couple years, since I first became interested in raw nutrition. I had come along to Victoria Boutenko's green smoothie lecture when she toured in Adelaide with her daughter Valya and first noticed Remedy organising the event and offering raw food classes of her own.



I liked her, there was something "nice" about Remedy, more so very genuine and had that sparkle in her eye, only visible on the very healthy. Since then I had done some major reading on the subject and had attended David Wolfe when he came around this year and saw her again. This time I was impressed with the organisation of the event. Over 350 people in Adelaide attended (which is quite a lot for conservative little Adelaide) and she had a natural stage presence, which impressed me. So I signed up!



Four 4 hour raw food classes filled to the brim with information on natural health, raw food nutrition, superfood nutrition, recipes and more. Her style is down to earth, eco- friendly and factual. Her advice is delivered passionately, from personal experience, research and straight from the heart. Remedy used to study naturopathy and has been to the Tree of Life Rejuvenation centre in Arizona. For people that don't know the Tree of Life centre is run by Dr Gabriel Cousens, a medical doctor specialising in reversing diabetes and other serious degenerative illnesses. Among many of his treatments, raw food nutrition is the diet of choice, which focuses on green fresh foods and no animal products. Quite literally, people walk out after embarking on a specific program and have reversed their conditions.

The most beautiful sauce you'll EVER taste!

Cashew Alfredo Sauce

My dinner for the evening...

Chia seed, persimmon and passion fruit pudding, with vanilla cashew cream on top!
Some of the raw food recipes covered   
       
Muesli and Granola- gluten free, sugar free, chemical free and 100% raw and delicious!
Vanilla Nut Milk- made using organic almonds and FRESH vanilla pods
Sweet Potato Salad- a different way to use sweet potato, perfect for a BBQ side dish
Green Smoothies- the healthy staple
Green Wraps and Pesto- much tastier and more satisfying than it sounds
Super Food Bliss Balls- my favourite
Chocolate Mousse Parfait- easy win
Almond Dream Truffle- these taste like chocolate crackles (made from Coco pops and served at every birthday party when you were a kid) but BETTER



Tuesday, June 15, 2010

Thoughts, hikes and healthy chocolate


Out of all of the things you have to dedicate time and energy to, where do you find yourself? Work, family, social life and so forth take a big chunk of ourselves and because we are committed human beings, we make it work but to what sacrifice?

I don't blame how hopeless some people can feel. Imagine after all you do in a day, having to go home and deal with those issues then start thinking about how you're going to achieve what you want out of your body, health and self. Following the very best advice to a T but not seeing the tangible evidence of your efforts.
In an ideal world we'd be working for enjoyment, eating perfectly and ideally and socialising to as much as our hearts content and having the joyful little family around us and completely manageble. Under these conditions our health and anything related to emotions and self esteem would be a breeze. Living with perfect harmony would create just that happy, healthy people. What a world but it's not our reality!

Our reality is what it is. Not to focus too much on the darker side of life but unsatisfactory work situations, sickness and emotional hurdles are all part of it. The darker side clarifys even more clearly what we do want or could have. Given these conditions our health (emotional, mental and physical) is a challenge, just as much as work and family life are. How do you achieve health when all this is going on? Very simple and hard answer is put yourself higher on the priority list.

The only reason why you don't have what you want is because you don't value yourself enough, simple. If you truly valued yourself and treated yourself like royalty then you would have it all. Guilt, necessity and circumstance all dictate upon you from choices and beliefs made earlier in life. My mother always used to tell me "you only look after yourself" and "you are so vain, one day God will punish you." It didn't stop me from looking after myself but it did make me feel guilty everytime I did! These days is obvious my mum's beliefs in putting herself last show, she is in pain and still believes in the same old paradigms. I don't see God helping her out....

Come to terms with what you focus on expands. If you focus on everything else, where will you get the attention you need from? How do you expect to cultivate self love, happiness and make your dreams come true if you don't have the time or energy to do it?

When the world seems to be falling apart, THAT'S the time to be looking after number one. That's when it will really make the difference and you will have the strength, ability and ease to get through whatever it is you need to get through.

Something I like doing that gives me total personal satisfaction is going hiking! I look like like a total dag here but I just climbed a 700mt incline!

Me!

A beautiful reflection, love running water...
 
Cute mushroom
 
Things to do when life throws the unexpected...
* Have a mini morning routine.
This helps sets the flow for the rest of the day...

* Keep a journal.
It can help you process your thoughts and also give you an outlet...

* Eat well and regularly.
Keep food healthy and eat raw chocolate for a natural pick me up...

* Get outdoors.
Helps unclutter your mind and free up a few thoughts...

* Listen to soothing music.
Especially if your mood is low, choose your favourite tunes to help elevate your thoughts.

* Get some body work.
Massage, acupuncture or anything that helps your body to physically relax...

* Aromatherapy.
Is beneficial to the psyche...
Lavender- to soothe
Peppermint- to energise
Rosemary- to switch on your mind
Lemon/ orange/ lime- to refresh and inspire


Fig, Ginger and Raw Cacao Fudge

Another raw chocolate weekend, inspired by sifting through information on the incredible properties of raw cacao. I had fun with this recipe by using cookie cutters to make cute heart shaped pieces then dipped each of them (twice!) in raw melted chocolate. The sweetness is entirely from the Turkish figs, a bit of crunch from their pips and cacao nibs (crunchy pieces of raw cacao bean) and a slight warmth from the fresh ginger. Ginger and fig compliment each other and adding chocolate is the perfect combination. I added maca powder for extra nutrition and the ground pepper for the tinniest spice it could give. The outcome is a very presentable and delicious fudge pieces.



Ingredients...
1.5 cups of chopped fresh figs (organic Turkish)
1/4 cup whole raw cacao beans or nibs
2 tbs fresh grated ginger
5 tbs maca powder
pinch of Himalayan seasalt
Freshly ground pepper

Chocolate coating...
1 cup of grated cacao butter in metal bowl
1/2 cup raw cacao powder
1 tbs raw honey
pinch of Himalayan sea salt

Method...
1. Place all ingredients in food processor and process on high untill well combined and doughy in texture.
2. Press the mixture into a pan (lined with baking paper) at about 3 cm thick (or as desired, no rules).
3. Use cookie cutters to cut out shapes, this takes a bit of effort.
4. Place on a plate in the fridge until chocolate is ready.

Chocolate coating
1. Place cacao butter into a metal bowl over a saucepan with a 1/4 amount of water heated until steaming.
2. Turn off heat and place the metal bowl over the saucepan, stir until melted.
3. Add the cacao powder, salt and honey and whisk it in until smooth.
4. Take off the heat and let sit until it starts to thicken slightly.
5. Use a fork to genty dip the cooled fig cut outs into the chocolate and place on backing paper.
6. Can double dip if desired!


Left over chocolate
You will always have left over chocolate and it's such a waste to throw any away because you don't know what to do with it. This time I poured the left over melted chocolate in little coloured mini cups. They set nicely and are perfect for a little afternoon or after dinner chocolate hit. 100% total raw, organic chocolate!


Sunday, June 6, 2010

Don't be scared of a little oil



I use oil everyday and I use as much as I like... on almost everything I eat. Most people would be shocked to see me dowse my food liberally and without guilt. There was a phase (and still is to a certain degree) of low fat being promoted as healthy and the key to losing body fat. Many products in the supermarkets have the low fat label and you can almost ensure it'd have a high sugar content. It's been many years since I've even looked at these products. There is no contest between packaged dead food and fresh food.

Even though I use a lot of oil, there is a catch on how I use it with my food. I never heat my oils and I rarely (if ever) eat it from an animal source. Not everyone is vegetarian but in general everyone should limit the amount of animal fats they consume. Over time heated oils cause inflammation in the body. The process of cooking oils destroys its molecular structure, causing oxidation and making it difficult to digest. Roasting nuts and seeds also destroys the delicate oils leaving them tasty but useless for the body. Occasionally I'll make soup, instead of cooking with oil, I'll add a tablespoon on top when it's cooled. this way it sits nicely on top and has fresher taste.

Oils are made from chains of fatty acids, they are called essential fatty acids (EFA's) because the body cannot synthesize them. Essential fatty acids are needed for many functions within the body and need to come from our food. There are 2 types of EFA's omega 3 and omega 6 (saturated fat is not considered essential).

Functions of EFA's

Healthy hormone balance
Nutrient uptake (fat soluble vitamins need a fat carrier in food for absorption)
Clear skin (acts like an moisturiser but from the inside, the body uses oils you eat to lubricate and clear the oil glands in the skin and also soothe ezcema or dry skin conditions)
Affects inflammation and cellular health
Cardiovascular health
Body fat percentage
Pregnancy and foetal development

Best sources of EFA's

Cold-pressed olive oil, olives
Avocados
Almonds
Walnuts (contains omega 3)
Cashews
Brazil nuts
Pumpkin seeds
Sesame seeds and paste
Sunflower seeds
Chia seeds (contains omega 3)
Hemp seed (contains omega 3)
Flaxseed (contains omega 3)
Deep sea fish (contains omega 3)
Coconut oil (considered saturated but has many underestimated health benefits)

What are trans fatty acids?

Trans fatty acids (trans fats) are made by hydrogenation of liquid (omega 6) oils and turning them into a solid form. They extend the shelf life of many products (biscuits, pastries, crackers, fried foods and margarine's). Eating foods with trans fats increases blood LDL-cholesterol ("bad"), decreases HDL cholesterol ("good"), and raises the risk of coronary heart disease. These fats are unsuitable for the body in any amount.

Ways to include EFA's daily

1. My favourite way is drizzled over a big salad or vegetables, using cold-pressed organic olive oil
2. Making a nut/seed mix, bliss balls (perfect for 3pm peckish hour), or on top your morning muesli
3. Use a little coconut oil in your smoothies or add whole almonds and some seeds if your blender is high powdered enough
4. Make dips and pesto using avocado, nuts and seeds (used for sandwiches, crackers, veggie sticks and BBQ's)

Bliss balls
I love bliss balls! They're so yummy, versatile and easy to make. I was planning on making a date and cashew based raw cacao one but while shopping at the organic shop there were no dates, terrible! My date/ cashew/ cacao recipe is a staple and nothing ground breaking but it is one of my favourites. So, I had to create something different. I decided to use goji berries, sultanas and walnuts as my base and add a pinch of cayenne pepper and cinnamon to warm it up and give more kick to my humble bliss ball.


Ingredients...
1 cup rinsed goji berries
1 cup sultanas
1 cup walnuts
1 tbsp water
1 tbsp raw cacao powder
1/4 cup desiccated coconut
Good pinch of cayenne pepper and cinnamon
pinch of Himalayan salt

Chocolate coating...
1 cup of grated cacao butter in metal bowl
1/2 cup raw cacao powder

1. Blend the goji berries and sultanas, water, salt, pepper, cacao powder and cinnamon until it forms a chunky doughy consistency (Goji berries are tough so rinsing is just enough to soften, soaking will make them too squishy).
2. Add coconut and blend a little more, add walnuts and blend until in bite sized pieces.
3. Roll spoonfuls into balls (as big or as small as you want) and put them in the fridge to cool.
4. Heat water in a small saucepan until steaming and place the cacao butter in metal bowl over the top of the steam. It's important to not let the water boil and to only heat enough just to melt the butter down.
5. Add the cacao powder to the butter and stir in, once melted take of the saucepan and let sit for a minute or two.
6. The balls should be cool so the melted chocolate will set nicely. The chocolate mixture needs to be slightly thickened from sitting aside for a while.

Even my 10 year old God-son loved them!

Carrot, coriander and sesame salad
The nutrition community is always on about greens but instead I'm including a carrot salad. Perfect for BBQ's and side dishes for those that prefer it that way.


Ingredients...
2 cups grated carrot
1/4 cup of chopped fresh coriander
1 small clove of garlic, chopped finely
1tsp camu camu powder
Sesame seeds
Olive oil, fresh lemon or lime juice
1 tsp curry powder
Ground pepper and Himalayan salt

Method...
1. Grate the carrot and add coriander, garlic, salt, pepper and curry powder.
2. Mix it through and add sesame seeds, just enough so there is plenty in the mix but not over bearing.
3. Drizzle plenty of olive oil and lemon juice on the salad and mix through... serve!

So simple but so satisfying. Carrots have a sweet taste and compliment the curry and coriander flavour. High in beta-carotene this salad is excellent for the skin, eyes and hormones. The olive oil is the fat carrier for the vitamin A, only absorbed with fats. I like to have it along with a garden salad or steamed broccoli, the greens compliment the orange. Camu camu powder adds a slight tang to the dressing and a vitamin C boost, making this salad even better for the complexion.

Avocado Dip

Guacamole/ avocado dip it's seems the same to me. Avocado is a God send, the yummiest and most versatile "fruit" rich with omega 6 essential fatty acids. It's creamy, super healthy and super popular. Again, my recipe is nothing new and ingenius but a little spin on it, gives a tangy taste, perfect for dips, crackers, spreads or a dollop on your salad or vegetables. I was able to use such a small amount because I used my Tribest Personal Blender, pefect for small servings.


Ingredients... to serve 2
1 large ripe avocado
1/4 cup capers
1/4 of a white/ brown onion chopped very finely
1/2 lemon juiced
Himalayan or celtic salt
Ground pepper
Method...
1. Spoon the avocado, capers, lemon juice and salt into the processor/ blender.
2. Blend until creamy then stir in the finely chopped onion and place into serving dish.
3. Ground black pepper on top and enjoy.

I like a light, creamy consistency. Many recipes prefer leaving the avocado chunky, which is also nice but for me the tiny chopped up pieces of onion give a slight crunch to it.