Monday, 13 January 2014
Thursday, 28 March 2013
Why Not Make Your Own Houmous? 3 Simple RecipesHere in the UK we spell Hummus as Houmous but the ingredients are usually the same.
This food is typical middle eastern fare, however if you'd like to have a go at making some houmous yourself there are a few places you can find online that can help you get the balance of ingredients right.
WeWantRaw.com has an excellent recipe using Kalamata olives, red peppers and paprikas to hopefully result in a flavourful kick.
RealFoods.co.uk have a short, simple recipe reminding us that the main ingredient of houmous, namely chick peas, offers oodles of protein, calcium and iron. The recipe is also available in video format and they provide some helpful conversion tables so you can get the measurements correct.
ChoosingRaw.com has a nice variation on the houmous theme by adding in some sesame seeds, and they love serving the finished product with a salad bowl full of nice fresh greens and asparagus.
I'm getting hungry!
There you have it, there are now no more excuses to be houmousless this spring :)
Wednesday, 27 February 2013
A Checklist of Potential Benefits
"Why should I eat rabbit food?"Often I can get into a fruitless back and forward discussion about the subject that just wears us both out :)
Rather than endure that, I think in the future I may just point them in the direction of this handy checklist, courtesy of the experts at Rawfoodlife.com.
In it they list 9 points that illustrate why this diet lifestyle may be beneficial.
Looking around their site you'll find an abundance of informative articles and posts about eating raw.
A useful resource indeed!
Wednesday, 30 January 2013
Fresh From the Kitchen at Rawmazing.com
We're in the midst of a deep winter here in the UK, sadly many people are bogged down - not only with snow but also with colds and flu. Therefore some look for healthier diets during this period in the hope it will boost their immune systems.
So with this in mind I stumbled across this wonderful Kale and Cabbage salad put together by the team over at rawmazing.com.
Here's what they have to say about it:
".....We all know that cabbage is one of the cruciferous veggies that are so good for us and purple cabbage has an even higher concentration of anthocyanin polyphenols, which are significantly more protective phytonutrients than green cabbage......"
Ever since my school dinner days I've never been a fan of cabbage, but I'm sure this tastes great with the creamy honey mustard dressing they suggest.
If you're looking for cabbage and kale for this recipe may I suggest a scottish farmed kale and
organic red cabbage from the pantry of Real Foods in Edinburgh?
I hope you enjoy this simple yet nutritious recipe!
Blueberries - How To Make a Berry Smoothie
Me neither but thanks to this chap from naturalfoodsdiet.org, Dr. Richard Gerhauser I do now.
Richard really knows how to present a good video, and he has coined a wonderful phrase "Let Food Be Your Medicine", so without wasting anymore of your time, I'll leave you in Dr Rich's competent company!
Warm regards, Jennifer Jeremiah
Thursday, 27 December 2012
Organic Food and a healthy lifestyleKnowing where you food comes from, and how it’s produced, is the first step in making informed and healthy choices. We’ve all heard a thousand opinions on what’s healthy and what’s not, what’s right and what’s wrong. The following infographic based on a number of recent health articles and opinions to help you better understand the facts about organic foods and how they can lead to a healthier lifestyle. By eating right you are likely to have more energy and feel better overall.
You may even be inspired to add other healthy activities to your lifestyle, such as working out. Organic foods are usually more nutritional and they can contain higher levels of antioxidants.
The infographic above was created by Wells.org. Their stated mission is to revolutionize commerce and create a vehicle for positive change by bringing attention to people who are doing good work in their communities.
Thursday, 29 November 2012
How To Sprout Chickpeas
Chickpeas make delicious nutritious snacks and additions to your salads and other savory dishes. They are also very convenient as you can grow them from the comfort of your own home so there is no need to take the curlers out of your hair or to change out of that dressing gown.
One of the many benefits of eating these beans freshly sprouted is that none of the nutrients are lost from being shipped, stored handled and cooked, so they are mini power houses, full of healthy goodness.
When sprouted Chickpeas are a good source of protein, and complex carbohydrates so they will help you to fill fuller longer. They have also been known to benefit your hair, skin and nails, and they have a generous amount of vitamins and minerals such as vitamin c, magnesium iron and zinc.
Another good reason for eating these sprouted little fellas, is that they are much easier for your system to digest, so the repercussions on your gastric tract should be minimal :)
Heres how I sprout my chickpeas and it seems to work quite well.
I prefer to use organic chickpeas.
1. Rinse the beans well.
2. Place in container in filtered water (1 part beans, 4 parts water).
3. Leave to soak overnight, with just a cover or loose lid on top.
4. In the morning drain and rinse well.
5. Place in jar without water (leaving room for sprouts).
6. Cover with a dry washcloth and rubberband (do not used a lid, because the peas need to breath).
7. Rinse at least 3 times a day.
8. After 2 days rinse and eat.
9. Refrigerate any unused sprouts and eat within a week.
*Note: The chickpeas are only meant to be in water at the beginning soaking stage, after that they are placed in a jar without water to begin the sprouting stage.
Also here is a nice recipe for Sprouted Chickpea Hummus (yummus)
I hope you enjoy eating your delicious sprouted chick peas, any questions feel free to leave a comment!