You can’t beat a lovely warm slice of banana bread!!
Its an autumn essential!! And with nice clean ingredients it’s perfect for breakfast, lunch or after dinner!
I thought it was time to master a quick easy recipe and this one definitely ticks the box! And it’s always a bonus when it’s sans dairy and refined sugar!
You will need…
♥ 4 medium ripe bananas
♥ 1 and 1/2 cups of all purpose flour
♥ 1 and 1/2 teaspoon baking powder
♥ 1/2 teaspoon baking soda
♥ 2 tablespoons of melted coconut oil
♥ 1/2 teaspoon of cinnamon
♥ 1/3 cup of coconut sugar, honey or sweetner of your choice. You can also add chopped walnuts.
Preheat oven to 350F/175 C .
Grease your loaf tin.
Sift the flour into a bowl, then add the flour and ALL the ingredients into your blender and blitz until it forms a nice batter.
Pour the batter into your loaf tin and bake for 25-35 min, or until a chopstick or toothpick comes out clean.
Give it about 20min to cool off – then dig in!
Trust me, it won’t last long.
And don’t forget..
Bananas are high in antioxidants, providing protection from free radicals and chronic disease. They contain the natural mood enhancer tryptophan, protect against type ll diabetes, aid weight loss, strengthen the nervous system and help with the production of white blood cells – all due to high levels of vitamin B-6.
Have a wonderful week wellness warriors!
P.S … I’d love you to head over to my resources page and have a browse.
I’m starting to put together some of my favourite wellness resources. There are some great tedx talks that are worth a watch, and I will be adding more to the page over time. x
I literally can’t stop making these pancakes!
I think it’s because they are so easy!! Ridiculously easy!
So if a sugar craving strikes, whip up these grain, gluten and dairy free little beauties.
You will need….
♥ 2 medium banans
♥ 2 medium eggs
Tip…adding a bit of ground cinnamon is nice
♦ Whizz the ingredients on your blender to make a nice runny batter. If you don’t have a blender you can just mash it with a fork.
♦ Heat your pan on medium heat and add your oil of choice. I use coconut oil – about a table spoon so they don’t stick.
♦ Then add two table spoons of batter per pancake. Small batches have better results.
♦ Cook for about 3min on each side. Done!
It’s so simple, once you’ve got the hang of it you can totally pimp them up! I love to drizzle mine with maple syrup.
Bananas are a good source of vitamin B6 and C. They are also a good source of manganese, potassium, biotin and skin loving copper.
Bananas improve your mood, reduce swelling, aid in weight loss and help strengthen the nervous system.
Bananas help overcome depression due to the high levels of tryptophan which is converted into serotonin ♥ the happy-mood brain neurotransmitter ♥!!
Pancakes that put you in a good mood, what a winner!!
Have a wonderful week ♥
P.S.Come over to SNAP CHAT and say Hi….alex.young75 ♥
POP YOUR EMAIL DOWN BELOW IF YOU WANT A COPY OF MY MINI GUIDE SENT STRAIGHT TO YOU DIGITAL DOORSTEP ♥
I think in a past life I might have been Italian!
I absolutely adore pasta, I could eat it every day!
It used to be toruture in my low fat – low carb days and was seen as a real treat. Now I eat it about three times a week.
I am obsessed with spaghetti! Even just with a bit of garlic and olive oil is a dream for me!
There is such a fabulous range of healthy, good quality pasta around these days and I usual stick to the whole grain or spinach versions.
So now my creamy carbonara and meat bolanaise days are long gone, I’ve been experimenting with pestos and plant based sauces.
Here are my two favourites at the moment……
Pumpkin seed pesto
1 cup of pumpkin seeds (soak in filtered water for two hours)
1/2 cup of olive oil
2 garlic cloves
1 big handful of basil leaves
1/2 tsp. sea salt
Tip….you can always pimp it up with a tsp. of honey
Put all the ingredients into your food processor and blitz to the consistency you like.
Creamy Avocado Pesto
2 tbsp. of olive oil
2 cloves of garlic
Juice of half a lemon
1 big handful of fresh coriander
1/2 tsp. of sea salt
Tip……you can always replace the coriander with basil, both taste divine!
Put all the ingredients in your food processor and blend into a nice creamy consistency.
Remember….recipes are there to be played with. Adapt, tweek and add your own flare to make your masterpiece.
Have a wonderful week
My Dad used to be in the catering biz.
He ran a busy restaurant then a cafe, right in the heart of London.
Its a tough old game he used to tell me..
”and your only as good as your staff Alex, they are key to making a business run smoothly”.
So, took on his wise words and my motto is “in the kitchen your only as good as your gadgets”!
I used to have one of those corner cupboards with the waffle-maker and the panini press, the”one minute wonders” as I like to call them! But eventually I got crystal clear on the gadgets that really made my time in the kitchen quick, simple, effortless, creative and fun.
I also learnt that..
You don’t have to have a top of the range vitamix, or spend a fortune on a blender to produce a deliciously Ella style meal! Just start where you are and with what you’ve got and build slowly from there.
When I first started out I did invest in a Matstone machinating juicer which was worth every penny because I juice daily! I absolutely love my juicer! But I used my mum’s old blender and I had a 200w smoothie maker that cost me a tenner, nothing flashy but they did the job!
Over the years I have upgraded to some pretty niffty gadgets but todays spotlight is on the love of my life right now – my mini chopper!
My mini chopper is my wing man – my saviour – its helped me cut down on so much time slaving over a chopping board! I’ve gifted one to all my nearest and dearest, just so they can have experience! They say diamonds are a girls best friend – right now I’d say its my mini chopper.
It might be teeny weeny but its a mighty powerhouse at 300w slicing onions in seconds and blending liquids up to 350ml. Its super easy to clean and takes up hardly any space at all!!
If you are always on the go, this is your gadget!
One of my favourite quickies to whip up is my version of winterslaw. Only 4 ingredients and packed full of nutrition.
♥ Half a raw beetroot
♥ Half a red onion
♥ 1 carrot
♥ Handfull of coriander
♥ 2 tablespoons of olive oil and two tablespoons of cider vinegar
Place all the ingredient in the chopper and blend.
Of course you can make this in any size blender and it also nice to add pumpkin or sunflower seeds to give it a bit of crunch.
I love how they’ve named it a Delia cheat gadget!!
Its one of my super sides and will brighten up any plate! Plus….
Beetroot is packed with Vitamin C, fibre, folic acid, magnesium, iron and lowers blood pressure.
It also contains the essential mineral potassium which aids healthy nerve and muscle function.
Take action now and get a mini chopper in your life, this one definitely won’t end up in the gadget grave yard!
Have a wonderful week
I’ve been going a bit crazy on sweet potatoes recently.
As the temperature is changing I’m feeling a real pull towards comfort food and sweet potatoes have been top of my list.
Baked…..mashed……soup….but at the moment its all been about sweet potato fritters!!!
So I’m going to share a quick, tasty, easy recipe with you, but first let’s get the low down on sweet potatoes……..
♥ First of all they are an amazing source of vitamin C. We all know that vitamin C is important to help ward of colds and viruses but this vitamin plays a crucial role in bone and tooth formation, digestion and blood cell formation. It also produces collagen which helps maintain your skin’s youthful elasticity.
♥ They are a great source of vitamin D which is So important this time of year. Vitamin D plays an important role in our energy levels, moods, support the thyroid gland and also building strong teeth and bones.
♥ They might be sweet but the natural sugars are slowly released into the bloodstream. This ensures a balanced and regular source of energy without blood sugar spikes which are linked to weight gain and fatigue.
♥ Sweet potato’s rich orange colour indicates that they are high in carotenoids like beta carotene. Carotenoids help strengthen eyesight and boost immunity. They are also powerful antioxidants that help ward off cancer and protect us from premature aging. Beta-carotene is able to render free radicals, which are the toxic by-products of our metabolism and pollution, harmless. If left unattended, free radicals may damage your cells and start cancerous changes.
Sweet potatoes are a great source of iron, potassium and magnesium which is the relaxation and anti-stress mineral, and lets face it we could all do with a bit more of that in our hectic crazy lifestyles!!
Traditional Chinese Medicine believes sweet potatoes warm the stomach, strengthen the internal organs and support Qi (energy)
So here’s my little recipe… ( should make six to eight fritters depending on the size you want)
♥ 1 small sweet potato
♥ Half a red onion
♥ 1 cup of self raising flour
♥ 1 egg
♥ 1 big handful of coriander
♥ Blend the sweet potato, onion and coriander, transfer to a bowl, add the egg, then fold in the flour.
♥ Heat two tablespoons of coconut oil (or oil of your choice) in a frying pan on medium heat.
♥ Add heaped tablespoon sizes of the mixture to your pan and shape to the size you want.
♥ Fry on a medium heat for about four minutes on each side, or until cooked all the way through.
♥ Serve and enjoy♥
Tip….you can always add half a teaspoon of garam masala if you fancy spicing things up a bit! Remember its all about adapting recipes to your style.
Take action now and get the ingredients this recipe on your shopping list this week and give them ago, you wont regret it ! Plus you’ll be getting all the incredible health benefits to!
I hope your having a great week
Sending big warm autumn hugs
So, if you’ve been on the health trail for a while now you would probably have seen things like charcoal and black foods popping up on menus, at your local juice bar, and on the shelves of your health food store.
And, while my attention has always been drawn to the more colourful and greener options……recently I’ve been crossing over to the dark side!
Fruit and vegetables come in different colours that reflect the nutrients they contain and green has always been hailed the best food to go for and we know that antioxidants are a key health benefit of brightly coloured food.
But black foods are rocking the wellness scene now as they are nutritional and antioxidant powerhouses.
Their colour pigment comes from anthocyanins, plant pigments that may help lower the risks of diabetes, heart disease, cancer and a whole myriad of diseases . Some evidence indicates that these pigments may also protect our brain as we age.
So here are some of my favourites……
The health hype has always been around green and white tea, but a good old cup of black tea also has loads of health perks. Black tea contains polyphenols, antioxidants that help block DNA damage associated with tobacco and other toxic chemicals. Studies have also shown that the amino acid L-theanine found in black tea can help you relax and concentrate better. Black tea has also been shown to reduce the levels of the stress hormone cortisol when consumed in moderate amounts on a regular basis. So there’s never been a better excuse to put the kettle on!
Charcoal is one of natures best detoxifiers and I’ve notice its been showing up more and more in juice bars over the last year. Activated charcoal is very mild on the colon, and is wonderful at cleansing the intestines. It binds itself to toxic gases, pesticides and environmental pollutants and draws all these impurities out of the body, especially when its combined with fibre. Its also excellent at relieving digestive issues like gas and bloating.
♥ It is estimated that daily use of activated charcoal reduces the toxic load of the human body by over 60%
And it’s not just some new trendy fad…ancient physicians used activated charcoal for a variety of medical purposes.
We live in a heavily toxin-filled environment and exposure to these toxins cause cellular damage, allergic reactions and compromised immunity so this is definitely one to think about!
Activated charcoal is worth checking out as it really does have a stunning resume!
♦ Black Rice
So we’ve known for some time that brown rice is good for us but guess what….black rice is even better! That’s because its bran hull contains significantly higher amounts of vitamin E, which bolsters the immune system and protects your cells from free radical damage. Also, black rice contains more anthocyanin antioxidants than blackberries and blueberries according to a study from the Louisiana State University Agricultural Centre.
♦ Black Lentils
Black lentils are a nutrition dream containing very impressive amounts of vitamins, minerals and protein and there is a massive nine grams of dietary fibre in just quarter of a cup. This soluble fibre helps lower cholesterol and also improve immune function.
Developed in Korea, black garlic has been gaining popularity with the Western foodies for some time now. It gets its colour by a fermenting process that takes around thirty days, then left to oxidize for forty days. This lengthy process causes the garlic cloves to turn black and develop a much sweeter taste and will impress even the most avid garlic hater!!
But whats really impressive is that black garlic has been found to have twice the antioxidant properties of conventional garlic helping to protect the cells from disease and slow down the aging process. Plus the compound S-allylcystien, a natural compound found in fresh garlic, was found in much greater concentrations in black garlic this is thought to help lower cholesterol and decrease the risk of cancer.
♦ Black Beans
The black bean is a very strong contender on the dark side with lots of phytonutrient benefits. The outer part of the bean is an outstanding source of three anthocyanin flavonoids that are responsible for its rich dark colour. Recent research also shows black beans provide special support for the digestive tract and particularly the colon.
Black Sesame Seeds
I’ve been using black sesame seeds for a while now as they were brought to my attention by my Acupuncturist, Dr Sun. The Chinease believe that the nutrients in black sesame seeds can help the body correct aging-related symptoms like grey hair, wrinkles, blurry vision and ringing in the ears. Many Chinese people eat black sesame seeds on a regular basis in the hope of delaying or even reversing these age-related symptoms.
They are also abundant in zinc and calcium which keeps your bones strong and helps ward off osteoporosis. The seeds also contain vitamin E which is essential for healthy skin and magnesium, which helps to reduce blood pressure.
And just a heads up…….
Grinding the seeds or soaking them over night can help make them more digestible, and the over night soaking also aids in the absorption of the minerals from the seeds.
I sprinkle them liberally over my stir-fries and noodle dishes, even salads. They are definitely my favourite garnish at the moment!
So are you ready to get acquainted with the black stuff?
You might find them a bit aesthetically frightening, but it’s so interesting exploring and experimenting with these foods and given their uniqueness they will definitely give you a culinary edge!
Have a wonderful week
And If you look hard enough you will always find something.
That’s how I came across Tamari!
I’m a huge fan of stir fries and noodle dishes but on my quest for a cleaner way of eating I knew at some point I was going to have to ditch my salty soy sauce……. so I did, and started using Tamari.
So what is it…….
Tamari is considered the “original” Japanese soy sauce as its recipe is closest to the soy sauce introduced to Japan from China. Like miso, Tamari is a fermented soy food, and it shares many of miso’s medicinal and nutritional properties. Scientists have given particular attention to the high concentration of brown pigment in Tamari because of its strong antioxidant and anti-cancer properties.
So how’s it made…..
Tamari and soy sauce are both derived from fermented soy beans but the process in which it is made, and the byproduct is different.
♦ Soy sauce is made by cooking soybeans with roasted wheat and other grains. It is then added to a salty brine to brew and sit for a period of time to ferment. The mixture is then pressed to extract the dark, brown liquid.
♦ Tamari is made by using the liquid byproduct that forms when making miso paste. When the soy beans are cooked down to ferment little or zero wheat is added which makes it a great alternative for people with gluten intolerances or you’re cutting down on your gluten intake.
Always read the package because some brands do use a small percentage of wheat during the fermentation process.
I much prefer the taste of Tamari to soy sauce as its less salty, richer in flavour and more balanced.
And just a heads up……..
Soybeans are one of the most GMO ( genetically modified organisms ) that is popping up these days so organic really does matter. Whenever you buy anything soy I would definitely go for the organic option.
As I’ve been using Tamari for some time now I thought it was time to broaden my horizons beyond Asian dishes and here is one of my absolute favourite recipes so far…….
Brazil Nut And Coriander Pesto
You will need…….
♥ 80g of soaked Brazil Nuts (soak between 4-8 hours)
♥ 4 tablespoons of olive oil
♥ 1 bunch of coriander
♥ Juice of 2 Limes
♥ 2 Cloves of Garlic
♥ 1 teaspoon of honey
♥ 2 tablespoons of Tamari
♥ A pinch of chilli flakes
Put all the ingredients into your blender and whizz for two to three minutes, depending on the power of your blender. You can also add two tablespoons of water if you want to make it super smooth.
I usually serve this stirred through some penne pasta or as a party dip with a difference! Either way it’s so delicious and simple to make.
I highly recommend swapping your salty soy sauce for Tamari and start experimenting with it in your recipes, and it’s a much better option those nights when you might have a cheeky Chinese takeaway!
Have you ever used Tamari before, if so I’d love to hear from you.
Have a wonderful week
When I was sixteen my friends and I got a summer job working on Brighton pier.
I was so excited.
And I was even more excited when I was told I would be working on the doughnut counter..all by myself!
This was going to be the best summer ever, free rides, endless ice cream and doughnut heaven.
Once I was trained up on the doughnut making machine that used to fascinate me as a kid….I couldn’t wait to get started!
But after a week I was over it big time!
The machine was really slow. There was always endless long queues of impatient parents with over excited kids waiting for their donut fix. But most of all I was totally over the smell and being covered in sugar and oil. It was gross, I couldn’t wait to get home at the end of my shift and have a shower!
Suddenly the thought of being stuck in a hot greasy cabin all summer making doughnuts had lost its appeal! Luckily a few weeks later my boss decided to move me to the Mr Whippy counter, I was over the moon!
My doughnut career was over and I would smell normal again!
I’ve tasted Dunkin Donuts and nibbled on a Crispy Cream but I’ve never really been able to get my doughnut experience out of my head, its embedded deep within me!!
So, as my amazing husband has come on my clean eating food journey and I know likes a cheeky doughnut (I caught him going to visit his mother with a box, and two already missing) I thought it was time to master a healthy doughnut.
So far, I’ve come up with this recipe that is quick, and very simple, and it’s managed to curb any doughnut cravings in our household!
You will need…..
♥ Half a cup of Oat flour (oats blended into flour)
♥ One cup of Raw Oats
♥ Two cups of Brazil Nuts
♥ 1/3 cup of melted Coconut Oil
♥ 1/3 cup of Maple Syrup
For the topping…
♥ Two teaspoons of Coconut Sugar (my new favourite sweetener!)
♥ One and a half teaspoons of Cinnamon
(little tip…..I blend the coconut sugar and cinnamon to form a lovely powder as the sugar can be a bit grainy)
Process the Brazil nuts in your food processor until they are finely ground.
In a large mixing bowl combine the dry ingredients, then add the wet ingredients and stir well.
Form into two- inch balls (or whatever size you prefer) then roll them in the topping to coat.
And who knows they might even sell them on Brighton Pier one day!!
In the meantime I hope you enjoy these little raw delights♥
Have a lovely week.
Packed with calcium, iron, betaine, B vitamins and antioxidants beetroot is a master detoxifier for the entire body.
When I’m looking to up my game, especially with juicing I bring in the beets which puts it all into a higher gear! Combined with other vegetables like cucumber, celery, apples and dark leafy greens, you really do have a winning combination.
What always caught my eye about beetroot is how its a ninja when it comes to detoxifying one of our hardest working organs…the liver.
Beetroot boosts production of glutathione which is the body’s natural antioxidant detoxifier. Good levels of glutathione is essential if you want to help rid your body of all the toxins its storing.
Beetroot contains large amounts of betaine which is essential for good liver function and may actually help to prevent or even reverse liver disease. Betaine promotes the regeneration of liver cells and also aids and increases bile flow.
Other benefits of beets are…
♥ Increase in weight loss
♥ Regulation of blood pressure
♥ Increase in colon health
♥ Prevent constipation
♥ Improvement of eye health and relief from eye strain
♥ Helps to fight and prevent cancer due to its high levels of antioxidants
♥ Beetroot helps to protect the heart against disease
So now that your blown away with all the incredible health benefits of beetroot I’m not going to give you a juice recipe ( Ok just a quickie then….beetroot, carrot, apple and kale an excellent detox tipple!!)
I’m going to the other end of the spectrum and share with you my lovely little recipe for Beetroot And Chocolate Truffles.
They are decadently divine, rich, chocolaty, insanely easy to make but most of all they are….. healthy!
You will need…
♥ 1 peeled ripe avocado
♥ 1 medium size cooked beetroot
♥ 3 table spoons of maple syrup
♥ 100g of cacao (if you don’t have cacao you can use unsweetened cocoa powder)
Put the beetroot, avocado, 50g of cacao, maple syrup and vanilla extract all in your food processor and blend until the ingredients form a nice smooth consistency. Add the other 50g of cacao to the blender and blitz.
Transfer the mixture into a bowl and pop it in the fridge for an hour.
Once chilled scoop out tablespoon sized portions and roll into balls.
Put some extra cacao powder and desiccated coconut on separate plates. Roll and coat the truffles.
(This mixture should make around 15 truffles depending on the size you want them)
Not only will you be getting the health benefits from the beetroot, but also nutrients and heart healthy compounds from the avocado. Plus the antioxidants and minerals from the cacao.
These are a far cry from the original sweet creamy chocolate truffles that were created in the kitchen of French culinary giant August Escoffier back in the 1920s, I bet he never would have imagined them being made with avocado and beetroot! Je ne peux pas le croire!!
I hope you enjoy these little beauties!
Have a great week
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