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For those of you that are conscious of the harm of chemical pesticides used to grow our food, harmful chemicals in our cleaning products that can be avoided and are able to buy organic foods and safe cleaning products – have you thought about what’s in your toothpaste?

Possible ingredients in your shop bought toothpaste

Check the ingredients in your toothpaste to see how many of these it contains:

  • Triclosan, a pesticide and hormone disruptor.
  • Sodium lauryl sulfate (SLS) which can cause cold sores for many people.
  • Artificial colorings linked to ADHD and hyperactivity in children. Toothpaste does not need to have stripes!
  • Fluoride, which can be toxic if swallowed and doesn’t even work in toothpaste.
  • Titanium dioxide, which is added to make a toothpaste white. Most of the data shows it’s safe and is not absorbed by the skin, however there is not a study done to measure absorption by oral tissues. The EWG has a good list of safety concerns around titanium dioxide, however it’s just there to make toothpaste white, does not improve your oral health. So why bother with it?
  • Glycerin, which isn’t toxic, but has no place in the mouth as it’s a soap that strips your body’s natural oral mucosa and leaves a film. This film could coat the teeth, interfering with the structure of the biofilm which could alter the microbiome in the mouth and impact the natural remineralization process — your body’s natural cavity-fighting mechanism.
  • Highly abrasive ingredients, which damage tooth enamel, making teeth sensitive and more prone to gum recession and cavities. Toothpaste should only be a little bit abrasive — this aids the brushing motion to remove the biofilm of the tooth.

We are conditioned to think there is some kind of miracle outside of our ability to make a paste that will clean our teeth and therefore we need to buy it. Unfortunately, I think this belief is also permeated in our society regarding a lot of magical foods/sauces that companies have the ability to process but we that can’t possibly make! These are falsehoods that are believed by our modern society. There are many recipes for toothpaste, this is just one of them.

Homemade Toothpaste Recipe

Here is a simple, easy to make (literally takes 2 minutes to make) and use toothpaste that will help to clean your teeth/mouth without destroying the natural and needed bacteria in our mouths.

  • 2 tablespoons of coconut oil
  • 2 teaspoons of bicarbonate soda
  • 1 teaspoon turmeric

Just mix them together and keep in a small pot. Done!

 

A breakdown of the ingredients

Coconut oil – this oil has been attributed many positives. In this use, it can naturally prevent candida in the mouth as well as helping to boost the natural microbiome(the microorganisms in a particular environment, including the body or a part of the body) in the gut (remember there is a connection from mouth to anus, shocking I know!).

Bicarbonate of soda – has a natural, gentle abrasive action that will help whiten your teeth. More importantly, are its alkaline properties. Many of the foods we eat are acidic, attacking our teeth and mouth bacteria. We can neutralise this acidity by increasing certain foods in our diets, e.g. vegetables and also by using bicarbonate of soda, which will help to encourage the right bacteria and protect our teeth enamel from decay.

Turmeric – a little controversial I know, seeing as everything turmeric touches seems to turn orange – my juicer is evidence to this. However, turmeric is an age-old teeth whitener that is widely used in India and other parts of the world. Curcumin, a component in Turmeric has received a lot of focus recently regarding its many beneficial effects on our health. It has natural antibiotic, antiseptic and anti-inflammatory properties and therefore could be beneficial for suffers of gingivitis, other gum infections or teeth sensitivity. I am always trying to get more Turmeric in me and by putting it in my toothpaste I am achieving that goal. Also, if you have been reading the research on Turmeric, you will know that it needs to be taken in the presence of black pepper or coconut oil to make it effective. Boom! Probably, most importantly for many, it doesn’t make your teeth yellow/orange.

Pro’s and Con’s

Teeth feel really clean. Yes, okay it’s a little weird at first that you don’t have that mint taste that you are probably used to but seriously, you get over it really fast(well I did because my teeth feel so clean!).

It is good for your mouth/gut health.

It’s much cheaper to make your own and so simple.

I would suggest you don’t brush your teeth in your favourite white linen shirt, just in case.

You need to wash the bathroom sink a little more often due to the coconut oil.

 

I hope you give this a go as it really is so simple to make, use, good for your health and it’s cheap!

Written by Anne French

 

 

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This has been one of my staple daily inclusions since October last year. Apart from it being a really good anti-inflammatory and immune boosting tea it also tastes delicious!

I do recommend it to patients quite a lot so forgive me if you have heard this all before but I thought I would mention it here as many people ask me how to make it. It’s simple.

Ingredients:lemon-ginger-tea

  • fresh lemon chunk (to taste)
  • fresh ginger (to taste) thinly sliced
  • raw honey (optional)

Squeeze the lemon into a mug. Add the thinly sliced ginger (increased surface area contact with water) or a chunk if you can’t be bothered to slice. Then fill the mug with boiling water. Voila lemon and ginger tea!

You can add honey if you wish. I often add some turmeric (many good properties) to it.

This tea is also nice chilled in the summer.

I usually have a mug of this tea on the go and just top up the ingredients as needed during the day. I always top it up with boiling water before I go to bed so that I can drink it first thing in the morning.

Written by Anne French

I have posted this recipe on our FaceBook page before but there are a few of you that have a FB phobia… so here it is as requested.

Firstly, I think of this as quite sweet but it is a handy, fast, no time to have breakfast bar that you can also freeze! So in other words, great for all of you that say you don’t have time for breakfast.

Secondly, I seem to have a problem sticking to a recipe (don’t think I’ve ever really done the original) so I’ll let you know some of the changes I make as I like to make it less sweet.

Here we go:

  • 250 g oats
  • 1 apple
  • 3 bananas (ripe)
  • 60 ml almond milk
  • 1 tsp vanilla essence
  • 65 g raisins
  • 65 g gogi berries
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp flaked almonds

 

Blend the apple and bananas.

Add almond milk, vanilla essence, cinnamon and nutmeg, blend.

Place raisin, gogi berries and almonds in a bowl and stir.

Add wet mixture and stir.

Add oats and stir thoroughly.

Form a patty on a baking tray and bake for 15 to 20 mins at 190 degrees F

Cool and then cut into portion sizes (store in the fridge or keep in the freezer).

Alterations:

I’ve never used 3 bananas, usually 2 but I do add grated carrot or beetroot or butternut or…

I use a lot more nuts; all sorts and sometimes with seeds.

I love coconut so usually put some of that in them

Use your imagination and let me know what you come up with.

Anne

Thanks go to Tracy for the original recipe.

I think pictures are helpful – so here they are:

Vitamix

ingredients

mix dry ingredients

mix thoroughly

patty

portion

 

 

This is really simple to cook. You can this on a Sunday afternoon so that you can come home on a cold Monday evening, and curl up with a bowl of goodness. Add whatever greens you prefer. I love cavolo nero and broccoli in this recipe.
Nutrition benefits:
Squash is a powerhouse of nutrition. The yellowy/orange flesh of the squash is packed full of carotenoids such as beta carotene. These are responsible for the brightly coloured pigments in plant foods such as tomatoes. They have potent antioxidant and anti-inflammatory properties. Carotenoids can also enhance eye and prostate health. Squash is also full of B vitamins and fibre.

butternut-squash

Miso paste is rich in amino acids which are essential for protein. It’s also high in magnesium, calcium and folate and is a rich source of isoflavones which are beneficial for hormone balancing.

 

Serves 4

Ingredients
2 red onions, finely diced
2 cloves garlic, crushed
2 tablespoons of miso paste

2 x 400g cannellini beans

1 x large butternut squash, de-seeded and diced with the skin on

1 x litre of vegetable stock (Bouillon is good)
Bunch of Cavolo Nero, roughly chopped
Broccoli head cut into small florets
Sea salt and black pepper
To make

  1. Heat a little olive oil in a pan and add the onions and garlic. Cook gently for about 5 minutes.
  2. Add the miso paste, beans and chopped squash.
  3. Add a little of the vegetable stock and bring to a gentle simmer. As the stock reduces, keep ladling in more stock so it doesn’t dry out. The starch from the beans will ensure the stew has texture.
  4. After 30 mins or so, the squash should be tender and cooked. Prick with a fork to test. There should be enough liquid still in the pan.
  5. Add the greens (Cavolo Nero and Broccoli) and allow them to cook gently for about 5 minutes until tender.
  6. Season with salt and pepper.

Ladle curry straight into serving bowls and enjoy.

Written by Daniela Barbaglia – Dip NT mBANT – Nutritional Therapist

If you’re interested in a nutritional consultation with Daniela, please contact the clinic on 01273 321133 to book your appointment.

Start the year with the right support to take you in the direction you desire.

At this time of year we need warming foods. Here is an easy and delicious recipe from Daniela, our Nutritionist, that will get you through those cold winter nights with all the health benefits of good food.

Simple and easy to cook, use whatever seasonal fresh vegetables you prefer. I love broccoli, asparagus, cauliflower, carrot and mange tout  – bursting with colour, flavour and nutrients. A little vegetable stock and some fresh lime juice lightens this dish. For added protein, you can include some cooked mung beans or pan-roasted tempeh or tofu.

The aromatic curry paste can be made in advance and stored in the fridge for up to 2 weeks. Make a batch and then use it for curries or it can be added to stir-fries and soups.

Nutrition benefits:
Enzyme-rich vegetables aid the cleansing and detoxification process and the aromatic flavours of the curry paste will stimulate the circulation and boost metabolism.

Curcumin is the active ingredient in Turmeric and provides the vivid yellow colouring as well as the impressive list of health properties. Turmeric has been linked to the prevention of cancer cell growth and can be highly beneficial in the management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease. It’s also rich in vital minerals – manganese, zinc, iron and also B vitamins.

Black pepper is known to enhance digestion and work as an anti-inflammatory; the magic compound in black pepper is called piperine. It works hand in hand with turmeric by boosting the bioavailability of curcumin.

Ginger has potent antioxidant, anti-inflammatory and anti-microbial properties. It helps to boost immune function and combat cellular damage. Black pepper is known to enhance digestion and work as an anti-inflammatory; the magic compound in black pepper is called piperine. It works hand in hand with turmeric by boosting the bioavailability of curcumin.

Garlic boosts the immune system, helping to protect us against infections and illness. Garlic contains allicin, a potent phytonutrient that is great for cardiac health. It has been shown to help lower blood pressure, inhibit blood clotting and promote healthy cholesterol levels.

Shiitake mushrooms are well known for their medicinal properties including enhancing immune function, specifically in assisting our macrophage cells to ‘scavenge’ and destroy cancer cells. Shiitake mushrooms can also help to reduce cholesterol and are a great source of antioxidant minerals, zinc, manganese and selenium.

Aromatic Curry Paste
1 shallot, finely diced
4 cloves garlic, crushed
2 sticks lemongrass, (remove the tough ends) finely chopped
1/2 teaspoon coriander seeds
1/2 teaspoon ground black pepper
1 kaffir lime leaf
2 tablespoons curry powder
2 tablespoons chopped ginger or galangal
1 teaspoon Himalayan sea salt
3-5 dried red chillies (depending on how you hot you like it!), deseeded and chopped finely
1 tablespoon grated fresh turmeric or 1 teaspoon dry

Add all these ingredients in to a food processor or blender and mix for 1 minute until combined.
Add 1 – 2 tablespoons of water if paste looks a little dry.

To make the vegetable curry

Ingredients

300 ml coconut milk
300 ml vegetable stock
2 – 3 tablespoons homemade curry paste (see recipe above)
450 g (14 1/2 oz) assorted seasonal vegetables (carrot, mange tout, asparagus, peas, broccoli, cauliflower)
Handful of shiitake mushrooms, sliced
2/3 Kaffir lime leaves, crushed
1 lime
sea salt and pepper to taste
fresh herbs to garnish (Thai basil or coriander)

  1. Combine the coconut milk and vegetable stock in a saucepan and bring to a gentle simmer.
  2. Add the detox curry paste and kaffir lime leaves.
  3. Simmer gently for 3 – 5 minutes.
  4. Add the vegetables and mushrooms and simmer for another 5 minutes until the vegetables are just tender. (Include the pan-roasted tempeh, mung beans or tofu at this stage if using)
  5. Squeeze in 1 tablespoon of lime juice and season with a little Himalayan sea salt and black pepper to taste. Add a little water if needed
  6. Ladle curry straight into serving bowls and garnish with coriander. Serve with some brown basmati rice for slow-release energy if you like.

Serves 2

Written by Daniela Barbaglia

Many of you have probably tried the many ‘substitute milk’ products that are found while grocery shopping these days. I was never really that impressed by them (being a Jersey girl, I was used to the real good stuff!).  I thought I’d experiment with making some home-made almond milk. Let me reassure you, there is no comparison in flavour.  Home-made almond milk is amazing and it is so easy to make and inexpensive!

Equipiment

Equipiment

Equipment:

 

Ingredients

Ingredients

Ingredients:

  • 1 cup raw almonds
  • 2 cups of water
  • 2 dates (optional)

 

 

 

 

 

 

 

1/ Place the almonds in a bowl, covered with water to soak over-night (8 -12 hours).

Cover almonds with water and soak for 8-12 hrs.

Cover almonds with water and soak for 8-12 hrs.

 

2/ Drain off the water and rinse the almonds.

3/ Place the almonds in your blender, add 2 cups of water.You can make the milk creamier by adding less water or of course, less creamy by adding more water depending on your preference.

1 cup of almonds & 2 cups of water

1 cup of almonds & 2 cups of water

 

 

4/ Then blend. How long for you ask? – well that depends on how good your blender is – I usually blend on high for 30 seconds – you want the almonds to be completely blended.

Blend almonds.

Blend almonds.

 

5/ Once you have the correct texture, pour the mixture into your nut bag, or whatever you are using to strain it. Let it drain a little, moving it around etc. Then start squeezing the bag to remove as much of the liquid as possible (a little messy but no big deal).

Pour mixture into the nut bag, drain & squeeze

Pour mixture into the nut bag, drain & squeeze

 

6/ Pour the milk into a glass container. I used a jar until I bought this jug  which I love.

http://www.amazon.co.uk/Luminarc-1-1-Litre-Keep-n-Jug-Green/dp/B003WT2DEC/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1396274557&sr=1-11&keywords=glass+jug

It pours really well – no dripping and it allows me to shake the milk a little before I use it (you need to do this as it is not homogenised).

Now you have almond milk and not an udder in sight!

Pour the almond milk into a glass container.

Pour the almond milk into a glass container.

 

7/ I like to add a little sweetness to mine so I usually add a couple of dates to the liquid and blend the milk again until smooth. Alternatively, you could use Maple Syrup. You could also add other flavours such as vanilla or cinnamon or mix in some carob or raw chocolate if you feel really wild! Then you’d have chocolate almond milk. The combinations are endless.

 

I find that the milk will store in the fridge for between 4-7 days.

Stores in fridge for 4 to 7 days

Stores in fridge for 4 to 7 days

 

You can use it in drinks, over cereals, in recipes, smoothies or anyway your heart desires – even just in a glass, cold from the fridge – YUM.

 

What to do with the left over paste stuff? If you are in to ‘raw food’ and have a dehydrator, you could make crackers or you could gently dry it out in the oven and make almond flour! in the mean time – just freeze it until you are ready to use it.

What to do with the left-overs?

What to do with the left-overs?

 

Give it a go and let me know how you get on. One thing is guaranteed, you will never want to buy any of that other stuff again.

Written by Anne French

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