A day of light raw eating

food health Jan 26, 2019

As someone who eats raw food most of the time, I rarely feel the need to detox or cleanse. However, over the winter months we tend to consume more cooked vegan foods and I while we have visitors staying with us, I may eat foods that don't usually find their way onto my plate. 

So I like to plan in a light-eating day once in a while. And today I'd like to share with you a sample of my menu:

The first thing I do in the morning when I get up is some oil pulling. You may have heard of this Aryuvedic oral hygiene procedure, and I do it with the Ringana Tooth Oil – it's pleasant tasting, and because of the herbal extracts used in a base of organic sesame oil, you don't actually need to use a lot of oil, 1/2 to 1 teaspoon is enough.

I pull the oil while I make our first drink of the day:
1 tablespoon lemon juice
1/2 teaspoon ginger powder (or a few slices of fresh ginger)
1/8 teaspoon cayenne peppper (optional)
put in a large cup with filled 1/4 with cold water, then top up with...

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Wishing you a peaceful Christmas

food love presence Dec 23, 2018

"The true meaning of Christmas is that the very Being that you are is Truth. This is what Jesus meant when he said, 'I am the way and the truth and the life.'

Jesus speaks of the inner essence identity of every human being. Some Christian writers call this the “Christ within”. The real meaning of Christmas is to find that essential self that is universally experienced as the Christ within no matter what your cultural or religious upbringing is. " Eckard Tolle - Tolle Teachings

I like this. I like thinking about my own inner essence as well as that of other people. It's a wonderful thing to do, particularly when we feel irritated or angered by another. To find that essential self in yourself and in others is something I would like to practice every day of the year. But if this time in December, when many people on this planet celebrate one thing or another, inspires everybody to be more aware of their inner essence, to find stillness in these times of presents...

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Orange & Spice Granola

food Dec 22, 2017

WET INGREDIENTS

Zest of 1 orange

Juice of 2 oranges

80g (1/2 cup) dates

60g (1/2 cup) mulberries

2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground clove

4 drops orange essential oil (optional)

110g (1 cup) almond pulp

60ml (1/2 cup) filtered water

 

DRY INGREDIENTS

350g (3 cups) sprouted porridge oats

60g (1/2 cup) activated sunflower seeds*

60g (1/2 cup) activated pumpkin seeds*

55g (1/2 cup) goji berries

40g (1/4 cup) cacao nibs

* to activate your seeds, simply soak them in water overnight.

DIRECTIONS

  • Blend all wet ingredients into a smooth paste.
  • Mix well with the dry ingredients.
  • Spread onto a non-stick dehydrator sheet and dehydrate at 46C for 10-16 hours or until completely dry. Alternatively place on a baking tray and bake on a low temperature until dry.
  • Store in an airtight glass jar.

This makes a wonderful instant breakfast. Just add nut milk, cashew or coconut yoghurt, fresh fruit or a combination of all.

If dried completely it will store...

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Making Water Kefir

food Sep 21, 2017

Water Kefir is a probiotic drink. It's created by using water kefir grains, which are a symbiotic colony of bacteria and yeast that feed on sugar water, juice or coconut water.

 

I love Water Kefir. I usually do a second ferment to make a beautifully, slightly sparkly drink which is good for my gut, general health and tastes delicious. 

 

In this video I show you, how I make Water Kefir. There are probably any number of variations of how to make it and how to look after your kefir grains, and over time you will find your own tried and tested process. 

 

 

 
 
Making Water Kefir
 
September 21, 2017
|
Gabriela Lerner
 
 
Water Kefir is a probiotic drink. It's created by using water kefir grains, which are a symbiotic colony of bacteria and yeast that feed on sugar water, juice or coconut water.

 

I love Water Kefir. I usually do a second ferment to make a beautifully, slightly sparkly drink which is good for my gut, general health...

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Cardamom – the Love Spice

food health love Jan 30, 2017

Apparently cardamom is an aphrodisiac and frankly, it doesn't surprise me, similar to cinnamon and related to ginger and turmeric, it has many health benefits but it also adds a certain zing to dishes, particularly when combined with something sweet and zesty. I feel cardamom really opens my heart and my mind... a bit like switching the light on. 

 

Health benefits include lowering cholesterol, reducing bowel inflammation, treating urinary disorders and has even been known to counteract bowel cancer. But it's also believed to contain anti-depressant properties. If it can make us feel good, it inevitably will also make us happier.

 

In this blog post I'm sharing two recipes using cardamom, but feel free to just sprinkle a little on your next breakfast, into a banana smoothie or stir it into your curry. 

 

People often ask me how I use cardamom. In the past when I used to cook food, I would just remove some seeds from a pod and cook it with the other...

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Sweet Turmeric Corn Chips

food Jan 23, 2017

These sweet and savoury corn chips, flavoured with yellow pepper and turmeric are so delicious, I can't stop eating them. They taste great with guacamole, tomato salsa or cashew sour cream, but they are also lovely just on their own. Crunchy, sweet and lightly salted.

Ingredients

1 yellow pepper, deseeded
1/2 cup filtered water
2 teaspoons turmeric
1 teaspoon sea salt
2 cups (200g) frozen organic sweetcorn
1 cup (approx 100g) almond pulp
1/4 cup (40g) linseed/flax seed
2 tablespoons nutritional yeast flakes
1 teaspoon black onion seeds (optional)


Directions

Blend the yellow pepper, water, turmeric and sea salt. 
Add the sweetcorn and almond pulp and blend into s smoothy consistency.
Stir in the linseed/flax seed, nutritional yeast flakes and black onion seeds.
Spread thinly on a non stick dehydrator sheet,
Score first in to squares and then score each square diagonally into triangles.
Dehydrate at 46ºC/115ºF for 8 hours,
Flip the crackers over onto a dehydrator rack and...

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Herbed Nut Cheese Tartlets

food Dec 04, 2016

This is a beautiful recipe for a pie or tart base which you can use for both savoury and sweet fillings. The bulk of the base is sprouted buckwheat. Here I will show you how to make the base and how to fill them with a delicious herbed nut cheese, topped with marinated tomatoes. Watch out for my next block post, where I will use these to create mini apple pies.

I dehydrate the bases in my dehydrator and store them in an airtight container. They'll last for several weeks, so make them and then use them as and when needed. However, if you don't have a dehydrator, you could dry them in the oven or use them wet.

Recipe for Tartlets (makes eight 9cm tartlets)

 

Ingredients

200g sprouted buckwheat 

75g dried almond pulp

70g ground linseed (flax seed)

60-80ml water

2 tablespoons extra virgin olive oil

1-2 tablespoons nutritional yeast flakes (optional)

1 teaspoon sea salt

Directions

Place all ingredients with 60ml of the water into a food processor. Process into a...

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Spicy Winter Vegetable Crumble

food Nov 13, 2016

I frequently talk at vegan fairs and events. It’s a brilliant way for me to talk to people about raising their nutrient intake, taking care of their health and increasing their vibration through raw, plant-based foods. I also love discovering new vegan products. Unfortunately there is often nothing for me to eat at vegan fairs, as most foods are rich in wheat, processed ingredients and sugar.  

So I was delighted to find Meatfree Martha at the Bournemouth Vegan Show. Meatfree Martha was founded by Karen, who had discovered a niche for good, real, home-cooked, vegan meals, I was happy to try her vegetable crumble. It was delicious and I have to say, it was the first time ever I felt comfortable and happy to eat at something non-raw at a fair. 

But I personally do better on a raw diet. So the idea of creating something similar kept niggling at me. This is how I create recipes. I taste something I like, I mull it over in my head for a few days, imagining...

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My favourite new way of fermenting

food health Oct 10, 2016

I'm sure you've heard me go on about my Onggi. How could you not... I tell everybody about this beautiful, hand-crafted fermenting pot from Korea.

You can buy Onggi in the UK here >>>
 

When Yoonseon of Elief first invited me to try out the Onggi, I was a little sceptical to say the least. Why would I want anything else to ferment in, than my Kilner jars? But Yoonseon suggested I give it a try and I was quite curious. 

 

I loved the idea of a pot that was water tight but breathing. That was hand-made of biodegradable materials based on a tradition that is several thousand years old. Onggi's are especially designed to create the balanced micro-climate required to optimum fermentation. On top of that the fermentation gets better and better with every fermentation process. Basically the micro-porous structure of the Onggiretains the enzymes, bacteria or yeast from previous fermentations. It's a bit like inoculating your compost bin...

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Raw Beetroot Kale Chip Recipe

food Oct 08, 2016

Although kale chips were one of the first raw foods I ate and loved, I don't think I've actually ever published any of my own kale chip recipes.

 

But lately I used beetroot in my kale chip dressing and it turned out such a wonderful combination, both in colour and flavour, that I just have to share it with you. I hope you love them too. 

 

Beetroot Kale Chips 

You will need a blender and a dehydrator for this recipe. You can also dry the chips in the oven. Use lowest temperature and keep the door open slightly. Check every hour to make sure they don't burn. 

 

Ingredients

500g kale (curly kale, purple kale or cavallo nero are all nice for this recipe, though curly kale holds the dressing best)
60g (1/2 cup) macadamia nuts
65g (1/2 cup) sunflower seeds
250ml (1 cup) water
1 large beetroot, chopped into small pieces your blender can handle
2-3 tablespoons nutritional yeast flakes (optional, not raw)
1/2 lemon, juice
1 clove garlic
1 shallot, peeled or...

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