Ah the rich smells from the kitchen today sent me back in time to when I was little. It had me wrapped up in my childhood …. cold winter days just before Christmas when I would bake all sorts of wonderful creations. I think this magical memory will stay with me all day! How wonderful.
Today I made Christmas Spice Biscuits, using all the traditional spices – you might feel you have been transported to another country. So lovely!
The recipe is based on a classic one and uses both white and brown sugar – I altered this and changed the sugar to all coconut sugar. I also used a combination of milk and baking soda (bicarb) instead of eggs (EGG FREE). However the standout for this recipe is the use of white pepper!
For those wanting an alternative for bone broth/stock made from animal sources I have a great recipe for to try.
This recipe is liver detoxing and mineral dense broth is a great addition to any kitchen. Once made, this will keep for a week or so in the fridge and months in your freezer.
The trick with making this broth is keep the skin/peels on all the vegetables and include good quality KELP. Kelp is a important sea vegetable rich in minerals including iodine and other key minerals and vitamins. Similar to bone broth, adding this broth to your diet will help with good health. As with bone broth, you can use this wonderful broth for cooking and creating great recipes. I also really enjoy having a warm cup of broth mid morning or late afternoon.
I recommend using a slow cooker for this – however if you don’t have one the stove top will work just fine.
The Wonder of Mineral Vegetable Broth – When Bone Broth isn’t and option
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
Yield: 6 liters
This is healthy lovely broth, perfect for liver detoxing. Use the broth as mid morning or late afternoon snack, use for recipes and cooking liquid or to stir-fry veggies instead of using oil.
4 large carrots, unpeeled, well washed, and coarsely chopped.
2 yellow onions (brown skin), unpeeled and quartered
1 head of garlic, whole unpeeled, cut in half to width wide - use less if you don't like garlic
1 cm to 2 cm of fresh ginger, unpeeled and coarsely chopped
1 fennel bulb, coarsely chopped
2 large parsnips, unpeeled, and coarsely chopped
1 leek, including green part, coarsely chopped
1 bunch celery (whole) well washed and coarsely chopped
1 sweet potato, unpeeled, and coarsely chopped
1 20 cm strip of kelp ( OR use Nori Sheets X 5)
10 whole black pepper corns
1 bay leaf (dried or fresh)
10 whole allspice OR juniper berries
HOLD off adding salt until the end of cooking
1 bunch of parsley stems (save the leaves for end of cooking)
Make it like so....
In your slow cooker, or stock pot, add all vegetables, seasoning, except salt and parsley leaves.
Then add about 6-7 liters of fresh cold water.
If using a slow cooker, set the timer to low and cook for 8 hours. If you using a stove top, put the pot on and bring to a boil. Once it boils, reduce the heat and allow to simmer for 4 hours.
Add the parsley leaves about 10 minutes before turning off the heat. For your slow cooker, add the parsley about an hour before turning off. Taste your mineral broth at the same time, and add a few pinches up to 1 teaspoon.
If you use a slow cooker, the cooking time will go up to 8 hours.
If you are like me when you finish a BIG WORK OUT, such as a VERY long walk, or big swim you can feel totally drained. This happens to me when I have sweated ( NOT glow rather real sweat) and been active for more then 2 hours. I find my body starts to slow down and I feel drained. This can be an issue if you need to carry on with what your are doing.
I am currently training for an annual charity walk taking place at the end of July. I know from my training and past walks I feel better and preform better when I am hydrated correctly. This goes beyond just water, its also important to replace lost electrolytes. After a bit of research and testing what’s on the market, I turned to coconut water – which is effective at replenishing fluids and electrolytes after exercise. It is comparable to other sports beverages.
The only issue I have with coconut water is its sweet/slightly sour taste which I don’t care for. However, I do like how quickly I recover when I drink it. So I enhance my coconut water by adding fresh lemon juice – to help with the sweet taste, a pinch of sea salt – to help with the sour taste, and 1/4 tsp. of magnesium power – to help my muscle recovery.
I found my perfect electrolyte drink!
I started with coconut water, add the juice of a lemon and a 1/4 tsp of magnesium powder.
muesli! Overnight oats really are healthy more accessible way to have Bircher Muesli – and because you are not using fruit juice and dairy – is a healthier alternative. Bonus, you are not restricted to using oats, I have created these wonder jars with quinoa flakes as well as rice flakes.
Building Breakfast from the bottom of the Jar up!
The basics are so simple – you need 1/4 cup (per serve) of raw/organic long cooking rolled oats, water, mason jar with lid. REALLY that’s all your need. Adding your touches is what makes this a killer breakfast. I like to add mashed banana, raspberries (fresh or frozen) Tahini, maple syrup and toasted nuts or seeds.
Last night I didn’t have all my go to ingredients, I used what was on hand. Here is what I created – 1/4 cup oats, 1 medjool date (diced and mashed), 1/4 cup frozen raspberries, 1 spoon almond butter, 1 tsp raw cacao, and to serve, toasted almonds and pumpkin seeds. I also heated my oats before eating – I filled a pot with water and put the jar in and heated both together (TIP: bring the cold water and cold jar up to temp together prevents glass from shattering). If you are short on time, you can always microwave the jar for about 1-2 minutes for the same result.
See the following recipe for your next FUN breakfast creation! If you want to create a larger batch easy also. What you can do, is use 1/4 measure per portion – for example you want to create 8 portions you would measure 2 full cups. I would then put this is a large bowl that will fit in your fridge and add the water, about 4 cups.