Mother 4 Justice - Elizabeth Robillard blogs and shares truth and information
This is absolutely delicious and great to make on a Saturday in anticipation of a lie-in on a Sundi morning and not wanting to cook at breakfast (initially) but needing something scrummy (with your West African coffee!) Another heavier cake for those who like things a little stodgier.
2 tsps Apple Cider Vinegar
1/4 cup walnut/rapeseed oil
1/4 tspn vanilla bean paste
1/3 tsp salt
1/2 bicarb soda
1-2 cup oats
1 cup flour
1 cup polenta/semolina flour
1-2 teaspoons mixed spice
1 cup lemon curd
250ml (half large pot) yogurt
Heat oven to medium. Place a (ceramic) bowl of water at the bottom of the oven. Grease and line the cake/loaf tin with flour. Mix all your ingredients well until its a 'holy' but cakey mixture and scrape in your tin. Bake for approx one and a quarter hours. Check for springiness after 35 mins.
Serve with St.Dalfour Cherry Jam
25 Oct 2014
20 Oct 2014
Minger Royal Pizza
Olive oil/nonstick cooking oil spray
1 1/4 cups Polenta
1/4 cup wholemeal flour 1/3 cup buttermilk 1 cup boiling water 1/4 teaspoon celery salt
large pinch black pepper
1/3 tspn onion powder 1/4 cup grated Parmesan ( optional for me)
1/2 tspn Italian Seasoning (with rosemary and sage added if not already in)
1/4 tspn lemon zest (or less)
Spray a 8-10 inch pie pan with oil spray. Preheat the oven to 375.
Place Polenta and other ingredients - but not cheese - into a small bowl.
Add cold water and stir til mixed.
Gently pour and stir mixture into saucepan of boiling water. Reduce heat to low, simmer, keep stirring over low heat until thick, for 3 to 5 minutes. Remove from heat and then stir in Parmesan.
Spread mixture to form a crust in the oiled (and floured (I bother)) pan,
using hands or a spatula. Spread evenly across bottom and up sides. Bake uncovered for 20-30 minutes.
Toppings can consist of gently grilled (brushed with olive oil) green and yellow peppers , courgette, mushrooms (maybe added to a half tin of ratatouille with garlic) Add sweetcorn and black olives too. Sprinkle a little Parmesan on top (for a saltier flavour, sprinkle with a little bacon flavour 'salad sprinkles') Top with fresh coriander leaves.
18 Oct 2014
Here is a 'Lote' or Holyberry. Purple Penis plant.
Medicine isn't all malpractice. Natural medicine works well with mainstream, this is why it's called 'complimentary' as the two can work in synergy to help heal broken ones. There's a million sites telling you lots of tips and tricks but here - are the ting that bug me most: I thought all sugar was toxic. Wrong. I even wrote an essay about it. Was a bit off there Sugar actually preserves and though too much is proved to be harmful and to cause obesity and too much/unwanted energy, all foods turn to sugar in any event. The wrong carbs feed certain bacteria 'too much', so you have to balance your bacteria, not eliminate it, unless it's a bad bug you have (that's for another day). It's a common mistake to think candida as an illness and not a bacteria present in all of us.
With me, it's white sugar that's sometimes bad. White sugar has no good nutrient and 'burns' the other, good, nutrients your body needs. It can exacerbate unhealthy gut flora and for this you need experiment with Probiotics as they do work when used properly. Use the ones that survive the stomach acid. We seek to restore health with balance. Holiday Probiotics are effective. There are some good ones here. Sugar can cause imbalance and causes an over-acidic environment in your body, bad for pain, bad for nerves (lots of 'B vitamin' foods help) .
Reduce your sugar and try not to use white sugar. Billingtons are good if you suffer any illness.
Rule of thumb if you are overweight/ill - remove white sugar and remove bleached bread flour for at least a month.
A quick and healthy breakfast is to have wholemeal toast with a thin smidge of Marmite and a wipe of nut butter and if extra starving beyond starving - also have a bowl of oats, with fruit yogurt and a 1/4 a teaspoon of Cinnamon, I add extra fruit or lemon curd - lemon curd on cereal with yogurt is Divine (but not if you are still sensitive to white sugar) Also you can use sultanas or raisins with oats and mixed spice and yogurt for Christmas type breakfast.
Make your apple sauce now too. Bramley chopped with a little sugar/syrup/honey, tiny pinch of sea salt, bung in micro, with a little bit of water for about 7 minutes cool, put in empty jar (honey/curd) and in fridge. Add a spoon or two of that to your cereal - even better is add low cost jams to soaked oats/granola and yogurt with mixed spice. Experiment with your breakfasts, it's fun.
Adding peanut butter, pinch sea salt, mixed spice, marmalade and raisins to flour and a little syrup can make easy (great) low fat cookies too. You can also make your cereal healthier by soaking it - not for cornflake/crispy lovers though. What you do is take a pack of your fav cereal, pour into a large bowl/container, add yogurt, water and lemon curd, when it's the consistency you like, put the lid on and then open when you want to eat. This soaked grain is much healthier than having it dry and you can prepare enough cereal for a week like this. Adding nuts and seeds is even better. Very handy. So remember this- experiment, soak, remove white sugar for a month, reduce all sugars. use different sugar alternatives (as rotating and diversifying diet is brilliant at improving immunity) and also - have fun making pickles. Getting into fermenting foods is a riot and fun that is not to be missed. You will end up happily drunk. Grate some carrots, add to a orange juice, half a teaspoon ground ginger, water. Stick it in a bottle. Leave it to ferment but don't leave lid on tight, leave it loose. This will eventually turn to alcohol (week or so) But - add the mix to your cereal for extra health before it turns to a brilliant drink.
Always have brown sauce with bacon (high in Omega 3) too, healthier choice and for added minerals and greens - add leaves to your samwidges (if none available, sprinkle with dried parsley). If you insist on tomato sauce - try making your own, for a quick and delicious 'superfood' sauce buy a tin of ratatouille, add plenty of balsamic vinegar, half a jar of apple sauce, half a teaspoon of mixed spice, pinch of ground sea salt, pinch of mixed herbs, pinch of black pepper - put in your juicer and then transfer to a jar, serve with your (grilled)fry-up. You will certainly love this. Nom.