Smoothie of the day

I am having lots of smoothies at the moment. They are an easy and delicious way of having lots of fruit and vegetables. Also my little one enjoys them too - so its doubly good for me as I am eating healthily for my detox but also helping her hit her 5 a day targets as well. This morning's was delicious!




Smoothie of the day.

2 cups frozen summer fruits
1 cup fresh raspberries
1/2 cup fresh blueberries,
1 Kiwi - peeled and sliced
1 banana - peeled and sliced
1/4 honeydew melon peeled and chopped
3 tsp Aloe Vera Juice
1 cup of water (to thin texture)

The method is easy - stick it in your whizzer and whizz away. I use water to thin rather than juice as I am trying to avoid too much processed stuff for the detox and fresh is better. Sometimes I thin it a bit more for my little one who is not so keen on the super thick texture as me!

Breakfast this morning was lovely - so lovely in fact that my little one stole ALL of the honey dew melon I had sliced for us to share - so I had to go back for more. She also chose the seeds we had this morning. Munchy Seeds Original Mix (as pictured in the dish) its a mixture of pumpkin seeds, sunflower seeds and sesame seeds in thier special sauce. Lovely.

First things first.... I have started over the last few weeks  - every morning - having a "tea" made from hot water, a slice of lemon and a slice of fresh ginger root. This is supposed ot be a great way to start your body off every morning - not just in detox phase. Its also good for healthy Gallbladder function which I need to think about right now. Hot water is aparently better to get your body rolling than cold. I'll be trying to remember to stick to it!

Healthier Wild Mushroom Bruschetta Recipe

 I had a lovely lunch today. Yesterday in the shops I found some forgaged wild mushrooms and thought how nice it would be to do a bruschetta with them. A low fat, gluten free, vegan bruschetta can't be that hard and should be delicious - and sure enough it was. You could of course use wheat bread, real parmesan and a regular pesto and go a bit more crazy with the oil or butter but I used the alternatives and it was fast easy and delicious! I wonder if hubby would venture to try it - he's not really big on mushrooms - hence why I eat them more when he is away!

I used a wheat free ciabatta I found in Waitrose, some Vegan Pesto from Nature's Corner in Newbury, and some Vegan Parmesan found at Tesco's. Its amazing when you look how many alternative are in the larger supermarkets. I am quite impressed! Although I am on a low fat diet some oils are essential and I have a variety I can use to keep my body on track. Flax Seed Oil is rich in Omegas 3 and 6 and is has a wide range of health benefits, another great one is Pumpkin Seed Oil is also packed with health benefits and is said to be particularly good for men suffering from embarrasing disfunctions - aparently the Austrians go wild for it! This is why I have chosen these types of oils as my salad oils rather than only extra virgin olive oil although I do still use it on salads it depends on my mood! The only thing to note is never try to cook with an oil like flax seed as it burns too quickly and like any oil that has burnt becomes carcinogenic.

Think I may have to try this out on my friend tomorrow when we meet for lunch, Anyway - heres the recipe it only takes a few minutes and its delicious!

Healthier Wild Mushroom Bruschetta

Ingredients 
A drizzle of olive oil to brown the mushroom
2 cups sliced wild mushrooms (or you could also portabello or any type of large flat mushroom)
4 thick slices of ciabatta (Italian crusty bread)—or use baguette sliced on the diagonal instead
1 clove garlic - crushed
1 tsp Pesto
A drizzle of Balsamic Vinegar
A drizzle of a salad oil - I use either Munchy Seeds Pumpkin Seed Oil or the Food Doctor's Omega Oil

Directions :

Heat you drizzle of olive oil in a frying pan over a medium heat. Add the mushrooms and cook for 4-5 minutes, stirring regularly. While the mushrooms are cooking, toast the ciabatta.


Stir the pesto into the mushroom mix, then spoon equal amounts on top of each bruschetta. Garnish with chopped fresh basil leaves and freshly ground black pepper. Drizzle each bruschetta with balsamic vinegar and a small drizzle of your chosen salad oil.

You could also use some parmesan shavings to garnish. Serve immediately.

Of course when I made it I forgot the basil - although there was plenty in the pesto it would be yummy with some fresh basil too!

Butternut & Buckwheat Risotto with Munchy Seeds

One of the aspects of this diet is being Wheat Free. It can make eating really boring, especially if you just stick to rice. Now don't get me wrong I love rice, but too much of a good thing is what can cause food sensitivities in the first place. I am equally trying to make sure that I don't OD on too much soy which could also be bad for me. I don't think the answer to this is to eat tofu and rice every day, yesteday was a little Soy/Tofu heavy - so I am trying to keep myself in check. No soy today.... I'm going for seeds instead Munchy Seeds! Well they are whats in my cupboard and they are fab!

Anyway Tofu aside I've been eating a lot of rice too, rice itself (of course) but also rice flour, rice milk... so I figured I should try out some of the alternative gluten free grains that are out there. So.. today's experiment is Buckwheat. I was pretty sure that Buckwheat would make a great risotto - with a bit of research online I found a few recipies and was all set to experiment and create my own - so this is an alternate version of one of my favourite winter warmers. For my first effort I'm going to try a buckwheat and rice mix... then if its good I might try a full on Buckwheat extravaganza!

So this recipe is a Vegetarian / Dairy Free / Low Fat / Gluten Free recipe, but I have also given a few ideas for the non vegans amongst you and to be honest it really is pretty yummy!

Butternut & Buckwheat Risotto with Munchy Seeds
Serves 4

Ingredients

1/2 a medium butternut squash - diced
a drizzle of Olive oil
1 red onion, chopped
2 cloves of garlic, crushed
200g (1 cup) Arborio rice (preferably brown)
200g (1 cup) whole raw buckwheat ( I found mine in Waitrose)
1L (4 cups) vegetable stock
2 tbsp chopped fresh herbs chives/basil/oregano
2 tbsp Munchy Seeds (You could go for the the Mix of your Choice - I'd use either the Naken Mix or you could try the Chilli or Cajun Mix for a spicy bite!)

Method

Heat oil in a pan, add the onion and cook over low heat until softened. Add the crushed garlic, rice and buckwheat and stir to coat in oil and toast lightly.

In another pan prepare your stock. Add the butternut squash to your stock - or simply add water instead of stok and use the squash juices as your vegetable stock. Have your stock simmering and ready to be used.

Add 250ml (1cup) of your stock to the buckwheat and rice mixture and stir over a low to medium heat until the stock is absorbed. Add the remaining stock 125ml (1/2 cup) at a time stirring continuously, allow each ladle of stock to be absorbed before adding the next one, until rice is just tender - do not let the rice get too soft or it looses it's edge and makes a less than satisfactory risotto. Stir in butternut and half the fresh herbs with the last ladle of stock. The butternut will begin to msuh down slightly which adds a lovely orangy sauce to the risotto. Remove from the heat and cover with lid for 5 minutes.

N.B. For non Vegan readers - you could also add a tablespoon of cream and grate some freshly grated parmesan into the risotto in the last stage to add a richer creamy flavour. 3

You could of course also use this as a side dish for the meat of your choice.


Let me know if you try it and like it!

Enjoy! xx

Oriental Inspired Vegetable and Noodle Soup

I  think I mentioned the other day how much I had enjoyed the soups I had during my month's sojourn in Korea. I decided today to make a vegetable soup with some rice noodles - something I saw often in Korea. This recipe does not pretend to be authentic but it was really quick and easy to make and was both light and satisfying at the same time. I think that my little one would enjoy it too (I made it for my lunch while she was at school.) I may have to try it out on her this weekend.


Oriental Inspired Vegetable and Noodle Soup

1 pint vegetable stock
2 tsp dark tamari soy sauce
1 tsp rice vinegar
200g thin rice noddles
1/2 a thick grated carrot
About 10 chopped french beans
A sprinkle of enoki mushrooms
1 tsp sesame seeds
1/2 tsp mild chilli powder
A sprinkle of bean sprouts

Bring your stock to the boil in a pan. Add the rice noodles, carrot and french beans and cook for about 3 minutes. Add the soy, rice vinegar, chilli, mushrooms and seeds and cook for a further minute. Serve in a soup bowl and sprinkle with bean sprouts.

You could obviously spice t up with stronger chilli or chilli flakes. Or perhaps a dash of Nam Pla or Holy Basil Sauce for a more Thai spicy feel.

All in all a very satisfying lunch!

Mushroom Risotto Vegan or just vegetarian your choice!

I love Mushrooms and rice is one of the few things I can eat with no problems. I am being careful to make sure I eat enough fibre at the moment so am opting more and more for brown rice when it is available. Its harder to find brown risotto rice but if you persist it out there. I get mine from my local health food store.

I am not sure if my small person will like this as she is often suspicious of mushrooms, but I can guarantee if I threw in chicken or diced beef she'd be all over it! I suppose you could beef this recipie up with tofu if you were a vegetarian and in the need for more of a protein fix!

Vegan Mushroom Risotto

Ingredients

1 tbsp dried porcini mushrooms
A drizzle of olive oil
1 red onion, diced
2 garlic cloves, crushed
225g/8oz chestnut mushrooms, sliced
1/4 pint water
350g/12oz arborio rice (preferably brown)
1.2 litres/2 pints hot vegetable stock
2 tbls cream (or soy cream replacer if doing it vegan style)
2 tbsp chopped fresh basil (dried will do at a push but its not quite the same)
freshly grated parmesan cheese, to serve (or vegan parmesan cheese replacer)

Method

Soak the mushrooms in hot water for 10 minutes, then drain well if you want the risotto very mushroomy then keep the mushroom water to use later - otherwise its lovely as a base for a Miso Soup.

Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned, rhis gives them a better flavour.

Stir in the rice and coat in the oil. Pour in the mushroom water (or 1/4 pint of plain water) and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender, this takes a while but its worth it otherwise your risotto can get over soggy.

Chop the soaked mushrooms and stir in, along with the basil and the cream (or soy cream). Serve with freshly grated Parmesan cheese or the Vegan Cheese replacer

I had this meal with my favourite Alpro Soy cream and the Soy Parmesan Cheese replacer I bought the other day and lo and behold it was pretty damn good even if I do say so myself. This detox diet is getting easier the more delicious food I discover!

Munchy Seed Salad

A couple of years ago in my professional capacity I worked with a company called "Munchy Seeds" to create the painted "Hand Animals" that grace their colourful packaging. Bodypainter by day - food blogger by night... I've always loved the packaging they created with my work and the nice thing is I also love their products. I've never tired of finding them in a shop and being secretly chuffed. With my current diet they are a fabulous thing to snack on in between meals. Seeds are something I htink is vital to support this type of vegan diet. So I've been adding to and consuming my supply. They come in lots of flavours: there are plain Pumpkin Seeds (Naked Mix), Omega Seeds Mix, Cajun Mix, Vanilla Mix and lots of others too. The vanilla pumpkin seeds are especially good for assuaging a sweet craving which is great for me as too much refined sugar is a no no on this diet.



I have been using them on my salads with great effect. My favourite to use is the Omega Mix which over the past couple of weeks I have been merrily scattering on many of my salads to give them an extra boost!



Although my 5 year old will not eat seeds in salad and is perennially suspicious of seeds in bread she loves eating Munchy Seeds as they come straight from the tub - which amazed me, but who am I to complain. It helps that they make cute little lunchbox size packs.

If you have not come across thier goods yet then give them a go. Thier website is www.munchyseeds.co.uk or you can get them at Waitrose and most good Health Food Stores and Farm shops!

Cheese Craving!

I suppose I'll have to admit that one of the reasons I have found myself here in the throes of Gallbladder Disease is my love of cheese. Its wonderful. I love all different types of cheese, good cheese - mind you none of this processed nonsense! Strong Cheddar, Chevre, Brie and Camembert, Blue Cheeses like Stilton and Gorgonzola - you name it I love it! So you can imagine how difficult to follow this detox diet and go dairy free. I can live without Ice Cream, Milk, Cream etc - but not cheese. My Waitrose trip did not produce any vegan cheese. I knew it existed - but where to find it? Then I remembered a small health food store in Marlborough. I made my way over there dreaming of something that might assuage my cheese cravings only to find they had not had their delivery due to the deep snow and they had dissapointingly empty refridgerator shelves - NO CHEESE!!!

I sulked all the way home vowing to search online to find something available somewhere nearby. I did discover a wealth of vegan "cheese" online available to order and relatively inexpensive - but after selecting a few different types to try I discovered that the shipping cost over over £6 - which was ridiculous. So I sulked some more refusing to spend so much on shipping and consoled myself with a raspberry and mango smoothie. The next day I had to go to Newbury (some 20 miles away) in a search for Duck Feed as the delivery lorry for that had not made it to Marlborough either. With the snow on the roads and lots of ice, the journey to over twice the time it usually does and getting the duck feed to the car was torturous as I had to carry the huge sacks quite a long was as there was a snowed in lorry was blocking the road to the feed store. I did remember though that there was a good healthfood store (Natures Corner) in Newbury, and guess what they were crammed with cheeses of all different types as well as lots of other things - like egg replacer, lovely Dr Karg Spelt Crackers, Oatcakes, and other goodies - I say goodies - well they are to me in my deprived state! So I have stocked up on Toffutti Cream Cheese - plain and garlic and herb, Sheese Mature Cheddar, Cheezely Hard Cheddar, Sheese Blue Cheese, Paremesan and a cheese sauce mix.

So as I type this I am snacking on a few of the delicious Dr Karg Spelt and Poppy Seed Crackers - topped with Toffutti Vegan Cream "Cheese" with Garlic and Herbs. Yum (ish.) Actually in all honesty its really very good, I may have to go back for a second helping - are second helpings allowed on this detox - I don't think so... oh well - everything in moderation! My next test for it is to use it in cooking and see how it shapes up - time will tell but at least I've an inkling of cheese and for now its sorted out my craving!

Reports on the other cheese replacers to follow but so far - so good!

Griddled Portobello Mushroom and Basil Tofu with wilted spinach on a seeded bun with salad.

Well I am home safely from Korea and made it home without falling foul of the dreaded Gallstone attack again. Now I am back on British soil I've been trying to fill my cupboards with food I can eat!! I spent a good half an hour stripping my freezer of all the yummy meals I had made and frozen for lazy days - as of course I cannot eat them at the moment in this detox phase and I thought it best not to leave them there to tempt me. So they are now languishing in the depths of the deep freeze in the garage.

In restocking my cupboards I spent a good 3 hours in Waitrose (our local supermarket) checking labels for wheat, meat, dairy, eggs oh and low fat.... They must have thought I was some mad bag lady. In the end I came out with a trolley packed with what I hope are yummy things.

My first meal of this new revolution was my lunch on returning home.



Griddled Portobello Mushroom and Basil Tofu with wilted spinach on a seeded bun with Lentil Salad and leaves.

Ingredients:
1 large portobello mushroom
1 slice of basil laced tofu
1 scoop of lentil and red pepper salad
1 bun (I used a gluten free seeded bun)
A handful of baby spinach leaves
Salad leaves
Chopped tomato, cucumber, red pepper
Balsamic Vinegar

Admittedly you don't have to go gluten free on this. You could have a lovely chiabatta roll or some french baguette or just a wholemeal bun - but I was pleasantly surprised to find some seeded gluten free buns which although looked a slightly strange texture - after toasting were wonderful.

The tofu was a lovely surprise. I wasn't sure about flavoured Tofu but I will definately be back for more. I sliced off a thin piece (burger sized) and griddled it with a small spritz of olive oil. The Portobello mushroom was also griddled in the same pan. I found it worked well to griddle the tofu and mushroom for about 5 minutes, then remove the tofu add a tiny amount of water onto the mushroom place the spinach onto the mushroom and pop a lid over the pan to steam the mushroom and wilt the spinach for about 1 minute.

Put the Tofu and the mushroom into the bun put the spinach on the top. Then put your salad onto the plate along with the lentil and red pepper salad which I admit was bought ready to eat and drizzle with balsamic vinegar (you may use Extra Virgin Olive Oil as well but I am limiting my fat intake carefully.

Ok so I admit some of this was cheated as it was bought rather than cooked from scratch but it was delicious. The best bit was the portobello mushroom. It was absolutely delicious. Even the lentil salad was good and I have always been a reluctant lentil eater. Possibly I could look back over my childhood to a particular dish "Red Dragon Pie" which I seem to remember involving lentils and aduki beans - it was awful to my childhood palate (although I am sure i would like it now with my grown up tastebuds) but back then it was pure torture and really clouded my ability to consume pulses for decades to come.

Anyway this is not much of a recipe more of a serving suggestion - but surprisingly good all the same! Enjoy!!

Miso Soup

In Korea eating foods that were vegan, wheat free and low in fat was not too tricky as a lot of thier cuisine is influenced by Japanese food. While I was there I had some really delicious soups and decided to find out more. The soup I had loved to much was a White Miso Soup so on my return I decided to find out more.

Miso essentially is a mixture os a broth base (Dashi) and Miso Paste with various additons such as Spring Onions, Tofu or Seaweed you can also have a Miso based soup with some light noodles in it to make it a little more filling. Miso is a comforting soup but not too heavy or thick (I have a textural problem with very grainy soups) The ones we had in Korea my 5 year old loved. The reseraunt we went to had a great set up where you essentially created your own Miso Soup of choice. I wish I had had the presence of mind to take a photo. It would be fabulous to do at a dinner party or event where you wanted to give your guests choice. There were three pots of soup to choose from, one was a fish broth, one was a sea vegetable (seaweed) broth and the last was a light pale garlic broth. You chose your broth and served yourself into your soup bowl, then you added your choices of fillings. There were little dishes of different things you could add, chopped spring onions, enoki mushrooms, diced tofu, chilli flakes, a spicy soy mixture, udon noodles, or long thin rice noodles, and an array of spices and things that I was unsure of what they were. We dined tere several times and I got to try and cerate a variety of soups - it really gave me lots of ideas for healthy but delicious soups.




Whilst I have not got around to making one from fresh yet I have found an instant vegan version it is a white miso soup with tofu and spring onions. I had it for lunch today and it was surprisingly good. Not as good as the delicious homemade soups I had in Korea. Having road tested this instant one I think I'd rather not give it to my little one as it is a little too salty for her palette but once I make my own I'll endeavour to make it less salty and I'm sure she will lap it up. But give me a week or two and I'll be trying out some of the Miso ingredients I have found online and making my own, that is if the delivery man can brave the snow!

The "keep Gallstones at bay" diet so far....

Well the good news is that so far the diet is working... its my "eat like a rabbit or go back to hospital diet"!

I have discovered that foods that are bad for my gallbladder disease are:

Eggs, pork, onion, fowl, milk, coffee, oranges, grapefruit, corn, beans, nuts, in that order.
Trans fats
Hydrogenated, partially-hydrogenated oils
Margarine
Fried Foods
Saturated fats
(even coconut oil until feeling better)
Red meats
Dairy products
Eggs
Coffee, regular or decaf
Chocolate
Ice cream
Black tea
Alcohol, beer, wine, liqueur
Fruit juice
Carbonated water
Tap water
Turnips
Cabbage, cauliflower
Colas and all sodas
Oats (for some people)
Wheat
Barley
Rye
All legumes (beans) as they tend to increase the cholesterol in the bile.
Avoid all artificial sweeteners, sugar, preservatives, refined and bleached foods (like white flour)
Many steamed greens like collard, mustard and kale, also brussel sprouts and broccoli seem to be a problem for some people. Greens (and especially kale and brussel sprouts) are used by the liver to detoxify.

Its a big list - but get the list of good foods.... top of the list is my LEAST favourite food!!! Beetroot!!!!! EEEEWWWWWWWwwww!

Beetroot (YUK!)
Cucumbers
Green beans - are NOT the same as dried
Okra
Sweet potatoes
Avocados - a good way to get needed fats directly from food
Vinegars all types
Garlic and onions help with liver cleansing but not processed types like flakes or powder.
Shallots
Tomatoes - ripe
cold water fish
Lemons (lemon juice in the morning with hot water helps to clean the liver)
Grapes and fresh organic grape juice
apples, berries, papaya, pears
Omega 3 oils like flax or hemp. Use these with fresh lemon juice or vinegar on your salads.

Vegetable juices - Beet and cucumber are especially helpful to gallbladder You can add other green vegetables like tender baby greens, swiss chard, dandelion greens, beet greens, celery, carrots -- avoid the cabbage family)

Avoid all fruit juices except organic grape juice and organic apple (self-juiced is best).




So essentially I have had a lot of soups, and smoothies of fruits and vegetables. I am gutted that I can't even have my favourite things like hummus, and the things that would normally frame a vegan diet. This is going to be very tricky!

I have managed to find a way of hiding beetroot in a shake and not noticing it. My first attempt was HORRIBLE but I gagged it down. Its because I really hate beetroot. My mum always used to cook it and leave it in the fridge in tupperware containers certain in the knowledge would keep the smell in, IT DIDN"T!!!! The smell and TASTE of beetroot would permeate the fridge leaching its way into anything that allowed it - the worst hit was always the milk which would take on a strange beetroot taste and cheese which would carry a beetroot tang.... My whole family except my Mum now loathe beetroot - loathe it with a passion. To this day we all shudder when faced with one! And now its one of the few things I can actually eat.

The good news is I can now eat Nightshades (potatoes/tomatoes etc...) and raw vegetables again having cut them out for almost 2 weeks so this makes life easier. Although I have lost over a stone (15lbs) in 10 days which is incredible. I am soooooo hungry though!!!



Well Hidden Beetroot and Berry Smoothie! Serves 3

1 table spoon of beetroot puree (see below to make)
1 cup of raspberries (frozen will do if out of season for all the berries although fresh is better!)
1 cup strawberries
1 cup blackberries
1/2 cup blue berries
1 peeled and diced apple
1 peeled and diced pear (ripe)
1/2 cup peeled and diced cucumber
1/4 cup aloe vera goop (see picture above)

First things first to made the beetroot puree - peel and grate a whole beetroot - steam it for about 8 minutes until tender then puree into a smooth paste. Store this is a radioactive proof dish in your fridge - do not - repeat DO NOT trust tupperware to do this. If its all you have then wrap your tupperware container when full of the radio active puree in foil then wrap this in a zip lock back and then your family will not be emotionally scarred for generations to come!!

To make the Aloe Vera Goop take one Aloe Vera leaf, remove the rind to get at the jellyfish like flesh inside. I found running a knife just under the skin a bit like skinning a fish works well. Dice and whizz in a food processer. Bottle this juicy goop and use it vour a few days in your smoothies

The rest is simple - chuck in all into a food processor and whiz until pureed. My little one prefers a little juice added to make it to her preferred consistency. I use apple and raspberry copella juice.

Its pretty tasty even if I say so myself........