by Siobhan | Nov 2, 2015 | Dinner, Grainfree, Uncategorized, vegan
This sauce is so great for health but I especially love the addition of the sprouts, this ingredient makes the recipe super annoying for cancer cells as sprouts have up to 20 times more sulforaphane (SFN) than bigger cruciferous veggies like broccoli & cabbage etc.
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by Siobhan | Oct 29, 2015 | Desserts, Lunch, Uncategorized, vegan
Ive updated this recipe since last Halloween to include more spices in it, A great Halloween treat that won’t spike blood sugar levels like normal sweets & another bonus is that it actually provides some nutrition!
*Chocolate sauce is optional, my pie was still slightly warm when I added it on both times (I attempted jack skellington 2nd time) so it ran a little & actually formed a strange kind of ghost! but at least now you know to be patient (unlike me) and let your pie cool before attempting a design, so hopefully you won’t make this mistake.
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by Siobhan | Jul 20, 2015 | Dinner, snack, Uncategorized
I’ve been experimenting recently with molasses & would like to share the recipes I found most tasty. Firstly, I like to use molasses whenever possible as it’s full of nutrients which not many other sweeteners can boast (which is why my pancake is so happy!).
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by Siobhan | Jul 17, 2015 | Health, Uncategorized
I thought I’d write this to say that although the idea of bugs in our food may sound horrible, I have tried it myself and found it rather good.
I have tasted a fruit & nut (and bug) bar with dates, honey, oats, almonds and cricket flour and am happy to say that it was like any other bar I’ve consumed in the past. There was no awful taste or smell and the texture was perfectly normal too.
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| image: telegraph.co.uk |
So why are food companies considering using insects in our food?
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by Siobhan | May 31, 2015 | Advice, Health, Uncategorized
When growing up we’ve always been told to eat our greens, now although many of us didn’t want to do that & probably tried to feed them to the family pet instead, there really are good reasons for eating green.
1. Green food contains chlorophyll, this is the pigment in plants that gives them their green leaves. The darker the colour, the more chlorophyll the food contains. Chlorophyll is a great chelating agent, as is the water soluble form, chlorophyllin & can bind various compounds such as mercury, aflatoxin B1 (AFB1) etc and remove them from the body thus preventing the negative effects they would otherwise have.
2.
Green vegetables e.g. brussel sprouts & broccoli sprouts are high in compounds known as glucosinolates which are converted to sulforaphane (SFN). This SFN protects us from certain toxins by inhibiting the production of cytochrome P450 enzymes that activate toxins. Furthermore SFN increases the levels of important antioxidant molecules like Glutathione (GSH) and encourages the Nrf-2 pathway which is involved in antioxidant & anti-inflammatory mechanisms.
http://www.ncbi.nlm.nih.gov/pubmed/21684301
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by Siobhan | Apr 23, 2015 | Health, Uncategorized
“Superfoods”. A word that is used a lot lately, especially in the media to ramp up sales of certain products, most of which are from far away tropical countries with names that most people either can’t pronounce or mispronounce (quinoa is the funniest). However, a super food doesn’t need to be an expensive product, there are many right here in the UK that are available to us nearly all year round that we can make good use of, woo!
Here are some of my favourites that you’ll regularly find in my shopping basket.
Garlic
Garlic is an excellent antimicrobial and high in a compound called allicin which helps to reduce cholesterol and widen blood vessels thus reducing blood pressure.
Lemons
1 lemon contains approx 36% of your RDI for Vitamin C which is an excellent antioxidant and easy to get by squeezing lemon juice onto food or into water. Again, this food is antibacterial and anti-inflammatory as well as helping to break up fat making it easier for your liver to perform digestion processes. Lemon juice can also bind to excess oestrogen and eliminate it from the body, this is beneficial as some hormone related cancers such as breast cancer have been linked with excess oestrogen. Lemons also contain a fibre called “pectin” which your good bacteria love!
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