Whole Food Matters

Many of us are concerned about eating too much dairy these days. Evidence has shown that hormonal growth factors in milk which are meant to make baby cows grow into big cows can cause suspect cells to grow abnormally in some adults possibly resulting in hormone related cancers such as breast and prostate.
If you are [...]

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This is a recipe i have adapted from Patrick Holford’s Low GL cookbook. I am using butterbeans but the original recipe uses chickpeas – either are delicious. It makes a lovely change from regular hummus and is just as easy to make.
1 tin of unsalted butterbeans drained
1 red pepper
1 tbsp tahini
1 tbsp lemon juice
1 tbsp [...]

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This is a great way to eat a lot of green leafy vegetables in one spoonful!
120 g bag of mixed rocket, watercress and spinach leaves or the equivalent amount in loose leaves but don’t use lettuce.
1 clove of garlic
1 oz pumpkin seeds
Juice of 1/2 lemon and the zest of 1 lemon
2 tbsp extra virgin olive [...]

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This makes a lovely alternative to mashed potatoes and goes well with any vegetable dishes. It is also delicious served with crusty wholegrain or pita bread and some salad for lunch.
1 tin of white beans – cannelini, haricot or butterbean in unsalted water if possible
1 or 2 cloves of garlic
zest of 1 lemon
handful of chopped [...]

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This soup can double up as a stew as it is thick and chunky and very warming, just what we need with the bad weather outside. Pataks make a very nice paste – not to be confused with the Pataks curry sauces which i don’t use. The paste  has a lovely mix of spices is [...]

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This makes perfect comfort food for a winters evening.
Roast Vegetables
1 medium sweet potato peeled and cut into bite size chunks
1 large or 2 small parsnips prepared as above
1 medium butternut squash peeled deseeded and cut as above
1 tsp dried thyme
4 tbsp olive oil
few grinds of sea salt and black pepper
Put all the vegetables into a [...]

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You might be fed up with the shop bought varieties of museli or just daunted by the idea of making up a big batch of home made, so here is a quick version which takes less than 5 minutes to put togehter.
4 tbsp organic oats (or quinoa flakes if you want gluten free)
1 dessertspoon pumpkin [...]

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This is just like a quiche without the pastry, so it is lighter and much quicker to make for a light lunch or supper with a mixed green salad.
6 organic free range eggs
1 or 2 cloves of garlic sliced thinly
1 medium red onion sliced thinly
1 red pepper deseeded and chopped up into small pieces
2 courgettes [...]

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This is a fresh tasting wheat free version of the classic tabouleh salad made with bulgar wheat or couscous – which is also wheat. It holds very well in the fridge for a few days. When quinoa is cooked it looks a bit like couscous with little spirals – it is really a seed and [...]

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This makes a lovely supper dish -serve this with plain quinoa and a mixed green salad.
For the sauce
1 tin chickpeas – organic and in unsalted water
1 jar of bunlaun tomato puree not paste or tin of chopped tomatoes
3 oz chopped dates
3 cloves garlic
1 inch piece of fresh ginger peeled and finely chopped
1 tsp turmeric
1 tsp [...]

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