Archive for April, 2011

The Easiest Strawberry Ice Lollies in the World

Once I made some beautiful 100% fruit ice lollies for my daughters; the top half was blended mango; I waited till the mango was ridiculously juicy and sweet…the other half was blended berries with honey. Not particularly successful, probably due to my less than quality lolly moulds, and my youngest announced she liked mango “in pieces, but not cold, in an ice lolly”, and my eldest said she liked berries “but not like this”. Mental note not to repeat.

The other day as they were searching in the freezer for interesting booty, they happened upon a box of strawberries that I had frozen for smoothies, and duly pounced! Since they still had their hulls on, they even had a useful little handle, and they raved about how delicious they were to eat….as testified by the half empty box (or was it half full?) . I will never bother with lolly moulds again!

“Apples make you feel so good”

When I was 19 I went on a backpacking trip to a few countries in Africa. One of the many such escapades I went on as a “penniless student” While in a fruit shop in Zimbabwe we saw a printed poster on the wall- “Apples make you feel so good”. It quite tickled us, and we asked if we could possibly purchase said poster for our student house the following year. He didn’t appear to feel patronised, in fact, quite pleased, and he offered it to us as a gift. The poster was sadly lost somewhere in the town of Victoria Falls.(I think we left it in a restaurant, having just eaten ourselves into nigh-on oblivion for a few dollars) I was pretty crushed. I am pretty sure I would still have that poster today, had it not been lost.

At the time I loved it because I found it almost childish and so simplistic. Now I love it because it’s so simplistic, and so true! . “Apples make you feel so good”.

I am fascinated by vitamins and minerals, antioxidants, phytochemicals and the healing properties of plants. I really believe in their power to prevent and heal many many things. I love to learn about it, the macro and micro details. We still, while knowing so much, know so very little about the amazing properties of plants. And me , personally, I know even less.

But I do know this. The cleaner you eat, the more plants you eat, and particularly, an abundance in their raw, natural state, physical energy begins to abound, you wake up feeling so fresh,awake and alive, and you almost certainly will notice other happy improvements in your health, different for each person. Weight loss, clearer skin,clearer breathing, better digestion, shaking off infections and illnesses more easily, greater flexibility…everyone will certainly see things over time, and in some cases, perhaps, quite quickly.. Without a doubt.

 But there’s something else…. You begin to feel so awake and alive in your inner self, so…good! I don’t mean a kind of self-satisfied sense of duty (I eat TEN a day actually, how about you?) of eating what we are “told” is “good for us”…..it’s greater mental clarity, it’s feeling free of food addictions, free of previous ailments associated with a poorer diet, it’s an even greater feeling of gratitude for the earth, the Creator, the wonders of nature and the harvest, hidden treasures of knowledge, it’s so many many things. All this, and weight loss too?     I think you have to experience it. It’s utterly amazing. Apples make you feel so good!*

Apples, and avocados, and kale, and red onions, and almonds and garlic, and cherries, and tomatoes, and celery, and cantaloupe, and mango and cucumber and kale and wheatsprouts and raspberries and carrots, and raspberries and dates and spinach and walnuts and coriander and sweet potatoes and coconut and beetroot and broccoli and grapes and hazelnuts and basil and watermelon, and a long and abundant etcetera.

*Note: As well as making you feel simply…good…apples contain a variety of phytochemicals, including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants They also contain A, B1, B2, B3, B5 and B9). Vitamin B6 C E K, and, calcium, iron, magnesium, phosphorus and potassium. Pectin (This is starting to sound like a lab. It is! Natures lab of well-being, weight loss and healing!) Hooray for plants! Eat more plants.

Helloooo sweet-Spicey-somewhat-smokey popcorn!

Popcorn’s a plant, right? Absolutely. It may not be nutritious in itself, but when you feel like that maizey crunch, here is an alternative to the butter and refined sugar version, and in my opinion, it is so much more delicious!

I found a recipe for some amazing sweet-spiced nuts on a slowcooker website and made it quite a few times. Then I decided to do it on popcorn instead because, hey (1) I’m a cheapskate, and hey (2), I am all for beneficial fats, but this tastes so good that you could eat a pound of nuts and not even notice, and that is quite a lot of fat!

But on with the amazing recipe. Do not omit the rosemary! I know in your head, rosemary and popcorn do not marry well, but trust me, it adds a little something. You may, however, want to grind the rosemary a little first, as largeish herby needles in popcorn are not cool. If you do not enjoy very hot foods, you may wish to reduce the cayenne to 1/4 teaspoon.

4T maple syrup
2 tsp curry
2 tsp rosemary
1/2 tsp cayenne pepper
1 tsp ground sea salt

Mix, and pour over popcorn. But you knew that, right?

Sprouted Wheat Cinnamon Cereal

I am a great lover of cinnamon, but not a great lover of sprouted wheat. My head loves sprouted wheat, I mean, what’s not to love about these little babies, when you sprout them, their nutritional value explodes. Attention:

Research undertaken at the University of Minnesota, USA, showed that at 3 days of sprouting, much of the original carbohydrate is converted to natural sugars, making it less mucus forming. During the 3 days of sprouting, the antioxiadant vitamin E content can increase 300%, vitamin C increase 600%, and the B vitamins have been found to increase from 20% to 1200%, with B17, the ‘anti-cancer vitamin’ 100% more than in unsprouted seed. The protein content increases by 300% in the third day of sprouting, compared to the unsprouted wheat seed.

Hungarian doctors have developed a potentially effective medicine against cancer known as Avemar This drug is made from….no kidding….wheat sprout extract and apparently in animal research it has been proven effective in preventing the occurrence of metastasis in cancer cells.

Nevertheless, I don’t find them that tasty, they’re just….alright, and I think it’s against the rules to eat something you do not really enjoy “just because it’s good for you”….So, having said all that, for some reason, once in a while I sprout a small handful of wheat……ok, let’s see….nope, still don’t really like it….until I was sent this recipe by Karen Knowler, and in return for using her wonderful recipe, here comes her shameless plug; Karen is known as “The Raw Food Coach”  and publishes “Successfully Raw” – a free weekly eZine for raw food lovers . If you’re ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now here. (note from me: When you sign up for her newsletter you get a fantastic free e-book called “Go Raw for a Day”)

So….It is actually a recipe for Essene bread. But when I tasted it, I liked it so much that I did not bother even dehydrating it into bread; I chopped it with some banana  and some almond milk and enjoyed it as is…or rather, Was. With my head, AND my palate. And it only has 3 ingredients; now, my cup runneth o’er! Read on.

I normally eat my sprouts after 48 hours of sprouting because from then on they feel a little hairy, and that just seems…wrong….(though I do like alfalfa sprouts which definitely score highly on a scale of one to hairy) So, I may not have quite as many zeros on my nutritional info as the University of Minnesota, but I can live with that.

If you have never sprouted grains/seeds/beans before, it is very easy, and there is lots of information online. I shall write a post on it at a later date due to current time constraints.

Take your itty- bitty sprouted wheat berries , and remember this is LIVE food, it is still alive and still growing and is packed ful of nutrients and enzymes….and begin.

  • 1 cup wheat sprouts (a scant 1/2 cup dry wheat will become about a cup of sprouted wheat)
  • 1/3 cup raisins
  • 1 teaspoon cinnamon

Put into your food processor, (for these quantities, a standard food processor may be too large. I use a Mini Chopper and think no kitchen should be without one) and blitz until the raisins are pulverized and the grains are somewhat broken down (I like a bit of texture). Please note, this really does not taste raisin-ey, or sprout-ey….it does, however, taste cinnamon-ey. I just thought I’d say.

Add chopped banana, cold Almond milk (for example) and some chopped pecans if desired, and above all, enjoy!

photo soon………..

P.S. Following my joyful discovery of cinnamon wheat sprout cereal, I began to see wheat sprouts in a new light, and am looking for new ways to genuinely enjoy them. You can cook wheat berries, as an alternative grain in cooked meals, but once sprouted, I would certainly not eat them any way but raw, why would you annihilate all of those wonderful vitamins??Any suggestions welcome.

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