Thursday, 28 November 2013

Danio Yoghurts- an easy, healthy breakfast or dessert







The lovely people at Danone kindly sent me some of their newly launched Danio yoghurts to try. I'm always banging on about yoghurt as it's full of friendly bacteria (great for digestion and I'm a firm believer in good dirt and the ten-minute rule) and low in sugar.  It's really the only dairy I have regularly. I don't drink cow's milk or have much cream but yoghurt is something I have pretty often. I like it with frozen berries and sprinkle of cinnamon, with my sugar-free granola in the morning, or just with fruit. Also because these are super thick they work really well in smoothies. Blend a pot of raspberry danio with a frozen banana, a pinch of stevia and some desiccated coconut and you've got yourself the most amazing milkshake. Thank me later.....

Danio are on special offer at Sainsbury's at the moment.



Friday, 26 July 2013

The most delicious popped quinoa raw chocolate bar (sugar-free, dairy free, vegan)


Please excuse the hideous i-phone photography. This got eaten much too quickly for a glamour shot. 

If you are trying (mostly) to avoid refined sugar, it's very hard, naturally, to find sugarless chocolate. We all know by now that it's not raw cacao that is unhealthy, in fact it contains many beneficial anti-oxidants, but rather the sugar and added fat that gives chocolate a bad name. 

Drum roll for my sugar-free, hell, even healthy raw chocolate bar which tastes more chocolatey and rich than the darkest Green and Black's out there! (Disclosure: Green and Black's are my favourite chocolatiers and they should be lauded often).

This recipe is super simple, quick to make and requires only 4 ingredients, you must give this a try. 

To make one large bar (pictured)

You will need 

4 tbsp popped quinoa (Simply heat your uncooked quinoa seeds until they pop! They don't change that much but they puff up a little and taste more toasted, they jump only an inch or two. No Oil needed, just place them in a hot pan until you hear popping and remove immediately.)

1-2 tsp raw cacao powder (unsweetened)
2 tbsp raw coconut oil (melted)
1 tsp sweetener of choice (I used stevia)

Directions

Combine all your ingredients and mix thoroughly.

Place in a tupperware box or pour into an ice-cube tray or spread out on a baking sheet and freeze for 15 minutes.

Eat straight away!

PS- Just for a little added decadence, I sprinkled a little sea salt before it went in the freezer....just heaven. 




Thursday, 20 June 2013

Individual chia seed breakfast pots (gluten-free, vegan)



If you have your ear to the health-food ground, then you've heard of chia seeds, superfood extraordinaire.

Packed with great things; full of fibre, healthy fatty acid omega 3, very high in protein and full of vitamins, these unassuming seeds are more than meet the eye. 

You can eat them raw (sprinkled on salads, stirred into sauces or dressings or just straight up!) or soaked. When mixed with liquid and left to stand, they absorb the liquid and become gelatinous, like rice pudding or tapioca pudding. In my opinion, this is more enjoyable way to incorporate them into your diet. I might start adding them to smoothies or ice-cream and they're a great way to make a meal more protein-heavy. 


Friday, 31 May 2013

Super easy and healthy red quinoa sushi with avocado and tuna



I'd heard tale of using quinoa instead of rice to make sushi but had never been totally convinced. I thought it might all fall apart or not have the right texture but I can now safely assure you all: it works a charm!

Brown rice sushi is one of my absolute favourites but I wanted to experiment with another equally nutritious alternative. Red quinoa is new to me and it really does taste quite different to the more common yellow one. It's a little more full flavoured, nuttier and prettier (very important quality in a food!) High in protein, fibre and vitamins, quinoa is actually a seed rather than a grain and is a great staple in any gluten-free diet. It's very versatile as it doesn't have a strong flavour, treat it like a couscous or a rice and you'll get along fine...

Making sushi can be daunting at first. It is a little fiddly but if I can do it, you can. I'm both impatient and clumsy and I'd say mine looks pretty passable!



Read on for the recipe!

Tuesday, 28 May 2013

Gluten-Free eats in the south of France, Arles (including a few dining tips)



I've just returned from one of the most beautiful places I've ever visited: Arles in the south of France. Overflowing with an extraordinary cultural history and the most incredible landscape, it was magical.



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