Well, not me, but Polly's kitchen is... Here's the new address:
www.poliskitchen.wordpress.com
Pop on over and see what we've got! =)
Sunday, 1 January 2012
Tuesday, 27 September 2011
Butternut Curry
Serves 2
Ingredients
½ medium butternut squash
1 Tbsp olive oil
¼ tsp sea salt
2 Tbsp shredded coconut
½ medium butternut squash
1 Tbsp olive oil
¼ tsp sea salt
2 Tbsp shredded coconut
1 tsp curry powder
½ tsp chili powder
½ tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar/ maple syrup
½ tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar/ maple syrup
1T soy sauce
1 handful sprouted green beans
Method
De-seed one half of a medium butternut squash and remove the skin--either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.
In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.
Add coconut mixture, soy sauce and agave to the squash noodles. Mix thoroughly with hands. Add Sprouts and mix in.
1 handful sprouted green beans
Method
De-seed one half of a medium butternut squash and remove the skin--either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.
In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.
Add coconut mixture, soy sauce and agave to the squash noodles. Mix thoroughly with hands. Add Sprouts and mix in.
Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave).
Alternatively, serve with Parsnip Rice.
Monday, 26 September 2011
Parsnip Rice
This is one of the easiest accompaniments to many main meals.
Using a food processor, or blender chop 1 parsnip per person until it is in rice-sized pieces
sprinkle with olive oil, salt and lemon juice and set aside for about half an hour for the parsnip to soak up the flavours.
You can, alternatively, use other seasonings for a variety of flavour.
Variation: I have also successfully used cauliflower in place of parsnip. Swede also works very well, and benefits from a sprinkling of nutmeg.
Using a food processor, or blender chop 1 parsnip per person until it is in rice-sized pieces
sprinkle with olive oil, salt and lemon juice and set aside for about half an hour for the parsnip to soak up the flavours.
You can, alternatively, use other seasonings for a variety of flavour.
Variation: I have also successfully used cauliflower in place of parsnip. Swede also works very well, and benefits from a sprinkling of nutmeg.
Sunday, 25 September 2011
Chilli Chocolate Ice Cream
Ingredients
2 bananas, frozen
1 dsp cacao powder
1 dsp carob powder
1 pinch ginger
½ cm fresh chilli, finely chopped*
Method
mix everything in a food processor and freeze in ramekins
take out of freezer ½ hour before eating
*note. Make sure the chilli is really well-blended before freezing, or else you will blow the roof off your mouth eating it!
Saturday, 20 August 2011
Radish Crackers
INGREDIENTS
15 radishes
1 cup of sweetcorn
2 or 3 large tomatoes
a pinch of sea salt
1 dsp lemon juice
about 1 cm fresh chilli, de-seeded
1 cup of sweetcorn
2 or 3 large tomatoes
a pinch of sea salt
1 dsp lemon juice
about 1 cm fresh chilli, de-seeded
INSTRUCTIONS
Combine all the ingredients in a blender until the mixture is smooth.
Combine all the ingredients in a blender until the mixture is smooth.
Spread the entire mixture onto a non-stick dehydrator sheet and dehydrate at 105 for 6-8 hours. Turn the sheet over and flip the mixture onto a mesh sheet. Continue dehydrating until crispy, about 12-24 more hours.
Keep in an airtight box. I usually freeze mine. They thaw super-fast whenever they're needed.
Tuesday, 9 August 2011
A Good Drying Day
The dehydrator has been used to dry and preserve foods for many years.
When you have a glut of something, it's useful to have a raw-food way of preserving some, and keeping all the nutrients.
Here are some of the foods I preserve in the dehydrator:
Tomatoes
Slice into 4 or 5 slices each
Dry as they are or...
Dip in olive oil
Sprinkle with salt and chopped herbs
Keep in a jar and use just like sun-dried tomatoes
Plums
Cut in half
Remove stone
Dip in olive oil and mixed spice
Apples
Cut into slices
Either dry as they are or...
Dip in olive oil and ground cinnamon for a spicy Autumnal treat
Root Vegetable Crisps
Use a vegetable peeler to slice carrots, sweet potatoes, parsnip and beetroot
Dry just as they are, until crispy.
Garlic
Peel a lot of garlic cloves
Chop finely in a food processor (or by hand, if you can be bothered)
Dry in a nut milk bag or a dehydrator tray until completely dry
The pieces will clump together, so use an electric mill to crush them
Keep in a jar and use anywhere you'd use fresh garlic
When you have a glut of something, it's useful to have a raw-food way of preserving some, and keeping all the nutrients.
Here are some of the foods I preserve in the dehydrator:
Tomatoes
Slice into 4 or 5 slices each
Dry as they are or...
Dip in olive oil
Sprinkle with salt and chopped herbs
Keep in a jar and use just like sun-dried tomatoes
Plums
Cut in half
Remove stone
Dip in olive oil and mixed spice
Apples
Cut into slices
Either dry as they are or...
Dip in olive oil and ground cinnamon for a spicy Autumnal treat
Root Vegetable Crisps
Use a vegetable peeler to slice carrots, sweet potatoes, parsnip and beetroot
Dry just as they are, until crispy.
Garlic
Peel a lot of garlic cloves
Chop finely in a food processor (or by hand, if you can be bothered)
Dry in a nut milk bag or a dehydrator tray until completely dry
The pieces will clump together, so use an electric mill to crush them
Keep in a jar and use anywhere you'd use fresh garlic
Friday, 5 August 2011
Bacteria Are My Friends
I have recently been learning a lot about the beneficial bacteria in cultured and fermented foods and have been introducing these foods into our diet.
One of the biggest benefits I have noticed is the improvement in my digestion.
I no longer have gas, whereas I used to - a lot! I notice now that if I don't eat these foods for a couple of days; my digestion plays up.
I used to feel sick whenever I ate anything. Since switching to raw food, I do not feel sick anywhere near as often. Beneficial bacteria help this situation dramatically.
Another improvement is in my skin, hair and nails. My skin is smoother and softer - on my body, as well as my face; my hair and nails are growing faster and are stronger. Additionally, my hair, which used to be quite dry, now rarely needs conditioning. (I have changed some of the products I use, but this is not the only reason I believe my hair has improved.)
Here are some of the fermented foods I've been making:
Sauerkraut and Kimchi
In addition to the sauerkraut I discussed in an earlier post, I have also been making Kimchi. This Korean dish uses miso instead of salt-water. It's just as easy to make and I have been using a variety of vegetables, layering them in the jar. It is just as delicious as sauerkraut and a perfect way to make some of those hard greens more palatable.
Some people can manage crunchy, crispy foods, but I have never ben able to get on with it; I like my food quite soft. Culturing it helps me enormously!
Cultured Water
When I have eaten all the kimchi/sauerkraut from a jar, I bottle the leftover water and use it in savoury recipes, instead of regular water. It adds nutrition and flavour.
Kefir
Water kefir grains are amazing. I bought a small packet on ebay and started making my own Kefir.
Just add a couple of spoonfuls (1 packet) of kefir grain to a glass Kilner jar of filtered water.
Add a couple of spoons of sugar (you could use any sugar, maple syrup, fruit sugar etc.) and leave it for a couple of days. It is ready to drink then, either on its own or added to fruit juice or a smoothie.
The grains grow and multiply. I was amazed at how big some of them got.
In no tome at all, I had enough grains for two jars, then three, then four and now I have five jars on the go, spaced a day apart, so there is always some ready. I even gave my mum some grains when she visited.
I'm not sure I entirely understand exactly what kefir grains are; some sort of bacteria, but I'm no scientist and even though I live with one, I haven't yet figured it out! What I do know is that kefir tastes good and does me good - all I ask from my food.
Miso
Although miso is not a raw food, it is a living food; at least, if you buy an un-pasteurised variety.
I use it quite a bit in kimchi, sauces and sometimes just as a drink. I have been a fan of miso for many years.
One of my cousins once asked my what my secret to eternal youth was (he hadn't seen me for 10 years and asserted that I hadn't aged!) I told him it was miso, and promptly made a cup to drink!
There are other fermented foods I want to try and I will let you know how I get on when I do.
One of the biggest benefits I have noticed is the improvement in my digestion.
I no longer have gas, whereas I used to - a lot! I notice now that if I don't eat these foods for a couple of days; my digestion plays up.
I used to feel sick whenever I ate anything. Since switching to raw food, I do not feel sick anywhere near as often. Beneficial bacteria help this situation dramatically.
Another improvement is in my skin, hair and nails. My skin is smoother and softer - on my body, as well as my face; my hair and nails are growing faster and are stronger. Additionally, my hair, which used to be quite dry, now rarely needs conditioning. (I have changed some of the products I use, but this is not the only reason I believe my hair has improved.)
Here are some of the fermented foods I've been making:
Sauerkraut and Kimchi
In addition to the sauerkraut I discussed in an earlier post, I have also been making Kimchi. This Korean dish uses miso instead of salt-water. It's just as easy to make and I have been using a variety of vegetables, layering them in the jar. It is just as delicious as sauerkraut and a perfect way to make some of those hard greens more palatable.
Some people can manage crunchy, crispy foods, but I have never ben able to get on with it; I like my food quite soft. Culturing it helps me enormously!
Cultured Water
When I have eaten all the kimchi/sauerkraut from a jar, I bottle the leftover water and use it in savoury recipes, instead of regular water. It adds nutrition and flavour.
Kefir
Water kefir grains are amazing. I bought a small packet on ebay and started making my own Kefir.
Just add a couple of spoonfuls (1 packet) of kefir grain to a glass Kilner jar of filtered water.
Add a couple of spoons of sugar (you could use any sugar, maple syrup, fruit sugar etc.) and leave it for a couple of days. It is ready to drink then, either on its own or added to fruit juice or a smoothie.
The grains grow and multiply. I was amazed at how big some of them got.
In no tome at all, I had enough grains for two jars, then three, then four and now I have five jars on the go, spaced a day apart, so there is always some ready. I even gave my mum some grains when she visited.
I'm not sure I entirely understand exactly what kefir grains are; some sort of bacteria, but I'm no scientist and even though I live with one, I haven't yet figured it out! What I do know is that kefir tastes good and does me good - all I ask from my food.
Miso
Although miso is not a raw food, it is a living food; at least, if you buy an un-pasteurised variety.
I use it quite a bit in kimchi, sauces and sometimes just as a drink. I have been a fan of miso for many years.
One of my cousins once asked my what my secret to eternal youth was (he hadn't seen me for 10 years and asserted that I hadn't aged!) I told him it was miso, and promptly made a cup to drink!
There are other fermented foods I want to try and I will let you know how I get on when I do.
Tuesday, 2 August 2011
One Potato...
I fell right off the waggon this evening when Mr H bought me some chips on the beach!
Oh dear! But I gobbled them down like I was never going to eat again!
I have heard that potatoes are often very difficult to give up. They are so firmly entrenched in our culture.
Ever since Sir Walter Raleigh introduced them in the 16th century, they've made their way into so many thing we take for granted about British cuisine now.
Chips are the 'national dish' apparently (together with, ironically, curry!) and just think how many potato products there are in the shops and on menus across the land!
But, of course, potatoes are not really very suitable to be eaten raw!
Kate Wood asserts that cooked food is an addiction and that there are five highly addictive foods. These are: Potatoes, Wheat, Soya, Corn and Rice and she reckons that these vary in how hard they are to give up, depending on your genetic make-up. My European ancestors must've enjoyed a lot of potatoes, that's all I can say! I do crave the fluffy white carbs!
So I was eating my chips and for a while they seemed to be hitting the spot, but it wasn't long before I felt full, still hungry, slightly sick and the tell-tale headache began prickling at my temples.
By the time we got home, I was really craving some green stuff!
I made this smoothie, quickly, to satisfy my body's desire for chlorophyll:
1/2 melon, skinned and de-seeded
1 banana
2 handfuls baby spinach
250 mls filtered water
Blend everything together, (adding a bit at a time if you have a regular blender, as I do) until nice and homogenous. You can strain this through a nut milk bag or muslin if you want to, but I was desperate for the green stuff so I guzzled mine down. It made just over 2 pints which, being nice, I shared! =)
Oh dear! But I gobbled them down like I was never going to eat again!
I have heard that potatoes are often very difficult to give up. They are so firmly entrenched in our culture.
Ever since Sir Walter Raleigh introduced them in the 16th century, they've made their way into so many thing we take for granted about British cuisine now.
Chips are the 'national dish' apparently (together with, ironically, curry!) and just think how many potato products there are in the shops and on menus across the land!
But, of course, potatoes are not really very suitable to be eaten raw!
Kate Wood asserts that cooked food is an addiction and that there are five highly addictive foods. These are: Potatoes, Wheat, Soya, Corn and Rice and she reckons that these vary in how hard they are to give up, depending on your genetic make-up. My European ancestors must've enjoyed a lot of potatoes, that's all I can say! I do crave the fluffy white carbs!
So I was eating my chips and for a while they seemed to be hitting the spot, but it wasn't long before I felt full, still hungry, slightly sick and the tell-tale headache began prickling at my temples.
By the time we got home, I was really craving some green stuff!
I made this smoothie, quickly, to satisfy my body's desire for chlorophyll:
1/2 melon, skinned and de-seeded
1 banana
2 handfuls baby spinach
250 mls filtered water
Monday, 1 August 2011
Salade de Marmande
After all that dehydrated food of the past week, I was craving something fresh and pure.
We had this gorgeous Marmande tomato in the organic veg box this week. Just one, but oooh! How lovely:
I knew I didn't want to process it, so I sliced in neatly and made this simple layered salad:
* first, a handful of baby spinach leaves,
* next, a spoonful of fresh home-made raw hummus,
* then the Marmande tomato, sliced (I had to share mine with Mr H, but there was plenty!)
* finally a couple of spoonfuls of the Cultured Vegetables I made last week
a drizzle of olive oil completed the dish.... Mmm, just what we wanted!
Dehydrated food is all very well and really does add texture and interest to food, as well as making some things more edible (eg aubergines) but as with everything - in moderation. It would be maybe not dangerous, but certainly unwise to rely too heavily on using the dehydrator, or any other appliance, in making a meal. Sometimes it's good to just get back to easing fresh food. In fact, our diest should consist mainly of fresh vegetables, so no wonder my body was craving that juicy purple tomato!
The Cultured Vegetables are really delicious. I couldn't believe it! I thought they would smell or taste a bit 'off' but they are soft and sweet. I confess I have always had difficulty with raw cabbage, but this makes it palatable and more easily digested. I recommend it. Easy to make, easy to store (pop the jar in the fridge to slow down the process once fermentation has started) and so delicious to eat!
We had this gorgeous Marmande tomato in the organic veg box this week. Just one, but oooh! How lovely:
I knew I didn't want to process it, so I sliced in neatly and made this simple layered salad:
* first, a handful of baby spinach leaves,
* next, a spoonful of fresh home-made raw hummus,
* then the Marmande tomato, sliced (I had to share mine with Mr H, but there was plenty!)
* finally a couple of spoonfuls of the Cultured Vegetables I made last week
a drizzle of olive oil completed the dish.... Mmm, just what we wanted!
Dehydrated food is all very well and really does add texture and interest to food, as well as making some things more edible (eg aubergines) but as with everything - in moderation. It would be maybe not dangerous, but certainly unwise to rely too heavily on using the dehydrator, or any other appliance, in making a meal. Sometimes it's good to just get back to easing fresh food. In fact, our diest should consist mainly of fresh vegetables, so no wonder my body was craving that juicy purple tomato!
Sunday, 31 July 2011
What's In The Cupboard?
Well, not much at the moment - really need to go shopping!
But I made these which, while not quite substantial enough for a meal, are sorting us out while we write our shopping list... and they are so yummy!
Cashew Brownies
a handful of cashews
a handful of dates
1 banana
2 tsp cacao powder
1 tsp carob powder
1 tsp maca powder
1 tsp lucuma powder
Soak the cashews in a little water for an hour, then drain and chop in a blender. You don't need a high speed blender as the cashews will be quite soft.
Mash the banana and mix all the ingredients together.
Roll the mixture into 12 small balls (tip: use wet hands and sort-of 'shake' them into shape rather than roll!) and place onto a teflon sheet on a dehydrator tray.
Bake in the dehydrator for 6-7 hours, turning them over half way.
To turn things over in a dehydrator:
* take the tray out of the dehydrator and place it on the kitchen-side.
* place a fresh dehydrator mesh sheet over the top of the product, then place a tray over the top.
* turn the whole thing over.
* remove the old tray and mesh.
* gently peel back the teflon sheet.
* put the new tray, together with turned product, back into the dehydrator.
The product will dry quicker without the teflon sheet because the air can circulate all round, so removing from the teflon sheet as soon as it is 'peel-able' ensures the quickest drying time.
Of course, if you don't have a dehydrator, you can use a fan oven on fan-only, with the door open ajar.
But I made these which, while not quite substantial enough for a meal, are sorting us out while we write our shopping list... and they are so yummy!
Cashew Brownies
a handful of cashews
a handful of dates
1 banana
2 tsp cacao powder
1 tsp carob powder
1 tsp maca powder
1 tsp lucuma powder
Soak the cashews in a little water for an hour, then drain and chop in a blender. You don't need a high speed blender as the cashews will be quite soft.
Mash the banana and mix all the ingredients together.
Roll the mixture into 12 small balls (tip: use wet hands and sort-of 'shake' them into shape rather than roll!) and place onto a teflon sheet on a dehydrator tray.
Bake in the dehydrator for 6-7 hours, turning them over half way.
Quick! Take a photo before they're all gone! =)
To turn things over in a dehydrator:
* take the tray out of the dehydrator and place it on the kitchen-side.
* place a fresh dehydrator mesh sheet over the top of the product, then place a tray over the top.
* turn the whole thing over.
* remove the old tray and mesh.
* gently peel back the teflon sheet.
* put the new tray, together with turned product, back into the dehydrator.
The product will dry quicker without the teflon sheet because the air can circulate all round, so removing from the teflon sheet as soon as it is 'peel-able' ensures the quickest drying time.
Of course, if you don't have a dehydrator, you can use a fan oven on fan-only, with the door open ajar.
Saturday, 30 July 2011
Thai Spicy Mushrooms
The weather has turned a bit cooler today, so I'm experimenting with a warmer dish. This one will be good in the winter time.
Thai Spicy Mushrooms
4 Portobello Mushrooms, sliced
hemp seed oil
Thai spices
sesame seeds
garlic chips
a drop of cider vinegar
Marinade the mushrooms with the other ingredients and leave to stand for about half an hour.
Then dehydrate on a low setting for 4-5 hours.
These are delicious served with Green Cashew Cream. (yesterday's recipe!)
Thai Spicy Mushrooms
4 Portobello Mushrooms, sliced
hemp seed oil
Thai spices
sesame seeds
garlic chips
a drop of cider vinegar
Marinade the mushrooms with the other ingredients and leave to stand for about half an hour.
Then dehydrate on a low setting for 4-5 hours.
These are delicious served with Green Cashew Cream. (yesterday's recipe!)
Friday, 29 July 2011
Raw Fridge Staples
Here are a couple of useful sauces to make and keep in the fridge.
I had to dash out this afternoon, so I whipped them up quickly before I caught my train.
They are both good for making salad dressings, spreading on crackers, dipping vegetables in... etc, etc...
Raw Tahini
Soak 1 cup sesame seeds for a couple of hours. (Be careful not to soak the seeds too long or you will waterlog them and the tahini won't last as long.)
Drain and blend with 1/2 cup water and some salt & pepper
It's that easy! It will last about 4 days in the fridge.
This Raw Tahini comes out really pure and white and is perfect for making Raw Hummus! go on, soak some chick peas now...
Green Cashew Cream
This uses the pulp from making Cashew milk.
1 cup cashew pulp
1 tomato, chopped
1 tsp maca powder
1 tsp spirulina
1 tsp agave syrup
1/2 cup water
Blend everything together. The Spirulina gives it a bright green colour which makes it look like it's doing you a lot of good, which it is!
A great base for salad dressings or dips. Again, keep in the fridge and use within a week.
I had to dash out this afternoon, so I whipped them up quickly before I caught my train.
They are both good for making salad dressings, spreading on crackers, dipping vegetables in... etc, etc...
Raw Tahini
Soak 1 cup sesame seeds for a couple of hours. (Be careful not to soak the seeds too long or you will waterlog them and the tahini won't last as long.)
Drain and blend with 1/2 cup water and some salt & pepper
It's that easy! It will last about 4 days in the fridge.
This Raw Tahini comes out really pure and white and is perfect for making Raw Hummus! go on, soak some chick peas now...
This uses the pulp from making Cashew milk.
1 cup cashew pulp
1 tomato, chopped
1 tsp maca powder
1 tsp spirulina
1 tsp agave syrup
1/2 cup water
Blend everything together. The Spirulina gives it a bright green colour which makes it look like it's doing you a lot of good, which it is!
Thursday, 28 July 2011
Getting a Bit of Culture
I've been hearing and reading a lot about Cultured Vegetables.
Now, to be honest, I had no idea what these were, but when the universe keeps banging on about something, I have to sit up and listen.
About a month ago I read a Sauerkraut recipe in one of Shazzie's books: Detox Your World (it's a great book, by the way - I highly recommend it)
My first thought on reading the recipe was "Eeuw! No way! I'm not eating rotting vegetables, thank you very much! I'll have something else."
And that was that. I left it, until I saw this interesting article on Cultured Vegetables, which explained it all to me. I had one of those "Aha" moments (and no, not a flashback to the 80s pop group!) suddenly it made sense, but I still felt a bit anxious about making my own.
What if I did it wrong? Could I accidentally introduce a pathogenic bacteria and give it room to grow?
However, a quick look at the price of Cultured Vegetables convinced me that I had to make my own.
I found this useful tutorial and had a go.
I used cabbage and cucumber (keep it simple to start with,) and a couple of lettuce leaves to keep the vegetables under the water. Here is my Sauerkraut in a Kilner jar. I 'pop' the gas 2 or 3 times a day and it should be ready to eat on Monday!
Now, to be honest, I had no idea what these were, but when the universe keeps banging on about something, I have to sit up and listen.
About a month ago I read a Sauerkraut recipe in one of Shazzie's books: Detox Your World (it's a great book, by the way - I highly recommend it)
My first thought on reading the recipe was "Eeuw! No way! I'm not eating rotting vegetables, thank you very much! I'll have something else."
And that was that. I left it, until I saw this interesting article on Cultured Vegetables, which explained it all to me. I had one of those "Aha" moments (and no, not a flashback to the 80s pop group!) suddenly it made sense, but I still felt a bit anxious about making my own.
What if I did it wrong? Could I accidentally introduce a pathogenic bacteria and give it room to grow?
However, a quick look at the price of Cultured Vegetables convinced me that I had to make my own.
I found this useful tutorial and had a go.
I used cabbage and cucumber (keep it simple to start with,) and a couple of lettuce leaves to keep the vegetables under the water. Here is my Sauerkraut in a Kilner jar. I 'pop' the gas 2 or 3 times a day and it should be ready to eat on Monday!
Wednesday, 27 July 2011
Super Cookies and Super Pancakes!
One of the nice things about having a dehydrator is the range of interesting textures you can get from your raw food with it. I love experimenting in the kitchen and to be honest, green smoothies and salads, while delicious and very good for me, weren't always very inspiring. I was craving cooked food. But not, I suspected, for the nutrition, but more for the feel-good factor. I needed some crunch, some goo, some nom, basically!
So I regard dehydrated food as Methadone for cooked food addictions - it satisfies the craving, without giving in to the addiction. And it can make a meal soooo much more interesting. I've never been one of those vegan martyrs who chews on tasteless cardboard 'because it's good for me.' If I don't like it, I simply won't eat it. Period!
So here are two recipes which satisfy the baked food craving:
Super Cookies
1 cup of almond or cashew pulp from making nut milk
1 cup vine fruits, soaked
1 banana, mashed
1 dsp lucuma powder
1 dsp mesquite powder
1 dsp maca powder
2 tsp coconut butter/oil
1 tsp stevia powder or alternative sweetener
1 tsp ground mixed spice
Mix all the ingredients together and roll into small balls. Flatten them (as thin as possible) and place on a dehydrator tray.
I 'baked' mine overnight, which was about 7 hours, but they could have gone longer and been more crispy - we just wanted them for breakfast!
Super Pancakes
Pancakes! Yes, I know! I found this recipe here, but mine took longer to dehydrate. Perhaps I made them bigger.
Makes 4 pancakes
3 bananas, mashed
1/3 cup ground flax
1 tsp cinnamon powder
a drop of water to bind
Mix everything together and spread onto teflon dehydrator sheets. Spread as thin as you can with a spoon (dampen it if you have to, but don't get the mixture too wet. I made on on each of 4 trays.
Dehydrate for 4 hours, or until the pancake will peel away from the sheet. Place another tray (with mesh) on the top and turn the whole thing over. Gently (and I mean gently!) peel away the teflon sheet.
Dehydrate for another 4 hours.
We had ours with fruit and cacao powder. I'd like to show you a picture, but we ate them too quick!
Take a look at Polly Noble's pictures - ours were like that!
As with all dehydrator recipes, you could use a fan oven instead. Just put the oven on fan-only or on the lowest temperature and leave the door open a jar to let the heat escape.
So I regard dehydrated food as Methadone for cooked food addictions - it satisfies the craving, without giving in to the addiction. And it can make a meal soooo much more interesting. I've never been one of those vegan martyrs who chews on tasteless cardboard 'because it's good for me.' If I don't like it, I simply won't eat it. Period!
So here are two recipes which satisfy the baked food craving:
Super Cookies
1 cup of almond or cashew pulp from making nut milk
1 cup vine fruits, soaked
1 banana, mashed
1 dsp lucuma powder
1 dsp mesquite powder
1 dsp maca powder
2 tsp coconut butter/oil
1 tsp stevia powder or alternative sweetener
1 tsp ground mixed spice
Mix all the ingredients together and roll into small balls. Flatten them (as thin as possible) and place on a dehydrator tray.
I 'baked' mine overnight, which was about 7 hours, but they could have gone longer and been more crispy - we just wanted them for breakfast!
Super Pancakes
Pancakes! Yes, I know! I found this recipe here, but mine took longer to dehydrate. Perhaps I made them bigger.
Makes 4 pancakes
3 bananas, mashed
1/3 cup ground flax
1 tsp cinnamon powder
a drop of water to bind
Mix everything together and spread onto teflon dehydrator sheets. Spread as thin as you can with a spoon (dampen it if you have to, but don't get the mixture too wet. I made on on each of 4 trays.
Dehydrate for 4 hours, or until the pancake will peel away from the sheet. Place another tray (with mesh) on the top and turn the whole thing over. Gently (and I mean gently!) peel away the teflon sheet.
Dehydrate for another 4 hours.
We had ours with fruit and cacao powder. I'd like to show you a picture, but we ate them too quick!
Take a look at Polly Noble's pictures - ours were like that!
As with all dehydrator recipes, you could use a fan oven instead. Just put the oven on fan-only or on the lowest temperature and leave the door open a jar to let the heat escape.
Tuesday, 26 July 2011
What Am I Going To Do With This Auberbine?
One of my favourite Chinese take-away dishes is "Sea Spicy Aubergine" and we had an aubergine in the fridge, so I thought I should try and do something with it.
OK, my results weren't the same as the Chinese restaurant, obviously, but it was mighty tasty!
Sea Spicy Aubergine
1 aubergine, cut into slices, then sliced into strips
For the marinade:
1/2 cup olive or hemp seem oil (they really drink it up!)
1 handful seaweed sprinkle
Rock Salt
Garlic flakes
Sesame seeds
Mix everything together
Roll the aubergine in the marinade to thoroughly cover it .
Leave to soak up the oil for several hours or overnight. Stir again to coat the aubergine with marinade.
Dehydrate on 105 degrees F until you are happy with the texture really. Mr H enjoyed them quite firm. I preferred mine to have 'baked' a bit longer. About 6 hours should do it.
Use a teflon sheet if you prefer, but remember to turn them over after a couple of hours and remove the sheet. I put them straight onto the tray and they were fine.
The salt and seaweed gives a nice 'sea vegetable' taste and the sesame seeds add some excellent texture.
OK, my results weren't the same as the Chinese restaurant, obviously, but it was mighty tasty!
Sea Spicy Aubergine
1 aubergine, cut into slices, then sliced into strips
For the marinade:
1/2 cup olive or hemp seem oil (they really drink it up!)
1 handful seaweed sprinkle
Rock Salt
Garlic flakes
Sesame seeds
Mix everything together
Roll the aubergine in the marinade to thoroughly cover it .
Leave to soak up the oil for several hours or overnight. Stir again to coat the aubergine with marinade.
Dehydrate on 105 degrees F until you are happy with the texture really. Mr H enjoyed them quite firm. I preferred mine to have 'baked' a bit longer. About 6 hours should do it.
Use a teflon sheet if you prefer, but remember to turn them over after a couple of hours and remove the sheet. I put them straight onto the tray and they were fine.
The salt and seaweed gives a nice 'sea vegetable' taste and the sesame seeds add some excellent texture.
Monday, 25 July 2011
Dehydration, Dehydration, Dehydration
I returned home at from a job interview at lunchtime today to discover a large box waiting for me.
My new dehydrator had arrived!
I bought an Excalibur which, according to all the reviews I've read, seemed to come out top for reliability and ease of use.
I only have room for a 5 tray, but hopefully that will be big enough.
Here she is:
I've named her Callie, (all my appliances have names!) Unfortunately she has to sit next to the (mostly unused) microwave, which I call Stinky Meat Monster because the previous owner cooked a lot of steaks in it!
Anyway, Callie is great. The design is very straightforward; just a metal box with slots in the sides to fit the five trays. The fan in the back dries the food fairly evenly, but anyways it's easy to remove the trays and turn them round. they're square! Each tray is a moulded plastic frame with a plastic mesh which fits neatly on top. It's easy to clean and the front lifts off to make for beter access to the food.
I bough the dehydrator on eBay. It was new, never used and I got it for a much better price that if I had gone to an online shop, so I'm pleased (although my overdraft doesn't agree with me!). I also bought some teflon sheets from Raw Living so that I can make cakes and crackers!
I couldn't wait to get started so I began with a simple recipe that I've been wanting to make for ages:
Kale Chips
There are probably hundred of recipes for Kale Chips. Here's mine:
1 (200g) bag of Kale or a large bunch form the garden or shop (note to self: Grow Some Kale!)
1 tsp rock salt
5 dsp olive oil
4 dsp nutritional yeast flakes (I use Engevita. I hope that's raw!)
1 tsp garlic flakes (dehydrated garlic)
Remove the stalks from the Kale, cutting away as much of the tough stuff as possible.
Mix all the ingredients in a large bowl, massaging the marinade into the kale leaves.
Spread onto dehydrator trays (use teflon sheets if you prefer) and dehydrate on 105˚F for 5-12 hours.
With Kale Chips, if you dehydrate them for longer, they will be more crispy; if for less, they'll be chewier. Either way they are yum! I personally prefer them a bit chewy, with lots of marinade on, but that's me!
My new dehydrator had arrived!
I bought an Excalibur which, according to all the reviews I've read, seemed to come out top for reliability and ease of use.
I only have room for a 5 tray, but hopefully that will be big enough.
Here she is:
I've named her Callie, (all my appliances have names!) Unfortunately she has to sit next to the (mostly unused) microwave, which I call Stinky Meat Monster because the previous owner cooked a lot of steaks in it!
Anyway, Callie is great. The design is very straightforward; just a metal box with slots in the sides to fit the five trays. The fan in the back dries the food fairly evenly, but anyways it's easy to remove the trays and turn them round. they're square! Each tray is a moulded plastic frame with a plastic mesh which fits neatly on top. It's easy to clean and the front lifts off to make for beter access to the food.
I bough the dehydrator on eBay. It was new, never used and I got it for a much better price that if I had gone to an online shop, so I'm pleased (although my overdraft doesn't agree with me!). I also bought some teflon sheets from Raw Living so that I can make cakes and crackers!
I couldn't wait to get started so I began with a simple recipe that I've been wanting to make for ages:
Kale Chips
There are probably hundred of recipes for Kale Chips. Here's mine:
1 (200g) bag of Kale or a large bunch form the garden or shop (note to self: Grow Some Kale!)
1 tsp rock salt
5 dsp olive oil
4 dsp nutritional yeast flakes (I use Engevita. I hope that's raw!)
1 tsp garlic flakes (dehydrated garlic)
Remove the stalks from the Kale, cutting away as much of the tough stuff as possible.
Mix all the ingredients in a large bowl, massaging the marinade into the kale leaves.
Spread onto dehydrator trays (use teflon sheets if you prefer) and dehydrate on 105˚F for 5-12 hours.
With Kale Chips, if you dehydrate them for longer, they will be more crispy; if for less, they'll be chewier. Either way they are yum! I personally prefer them a bit chewy, with lots of marinade on, but that's me!
Sunday, 17 July 2011
My Old China
I have used Traditional Chinese Medicine and Acupuncture several times in my life, for a variety of problems and I've always found it helpful.
One of my reasons for not employing a raw approach to food for the past couple of decades is the Chinese Doctor's assertion that I should eat warm foods to improve my spleen energy.
The Spleen, in Western medicine is not considered very important. It is regarded as a rather vague organ with some connection to the immune system, but many people seem to manage very well without it, due to disease or injury, etc. However, in TCM it is a vital part of the whole digestive area and plays a part in the development of muscles. Practitioners have told me for years to eat hot foods and keep the lower half of my body warm especially during the winter.
But I no longer believe this to be incompatible with the raw food lifestyle. I have made nourishing soups, which I've then warmed gently to blood temperature and this is very warming. Some foods such as ginger and chilli have a warming effect.
And then there's tea. I like mixing my own blends of tea, using herbs, barks, berries as well as green, black or red tea, sometimes. One particular favourite of mine is this. I call it Blueberry Power Tea
Blueberry Power Tea
1 pinch Pau d'Arco
1 bag Blueberry Tea (black tea mixed with dried blueberries)
Steep these in a cafetiere for five minutes and drink hot.
Sweeten with agave or stevia if sweetness is required.
I've also mixed Pau d'Arco with green tea. Chinese doctors would like this, since tea is a central part of traditional Chinese culture.
Pau d'Arco is really great stuff. It is the inner bark of the Taheebo trees and contains anti fungal, antibacterial, anti-inflammatory and anti-parasitic compounds. I drank it for a couple of days recently when everyone around me was streaming with a nasty cold. I had that back-of-the-throat feeling, so out came the Pau d'Arco and Zap! Cold gone! It comes from South America, so obviously it's imported. I bought mine from Funky Raw.
Another area of contention for me in terms of Chinese Medicine has always been my decision to follow a vegan diet. Several Acupuncturists have shaken their heads at this decision (Vegetarian - fine. Vegan - no!) And they are not alone. Doctors, family members, friends and even complete strangers have lectured me on my diet because it is commonly (and incorrectly) believed that it's not possible to get the full range of nutrients entirely from vegetables. It is possible, but it is important to be careful, generate a knowledge of nutrition, eat as wide a range of foods as possible and ensure food is of a good quality. I managed to become a bit deficient in Vitamin B12 once because I was using the wrong brand of yeast extract in my gravy! It was easily rectified.
Protein, for example, comes up all the time. "Are you getting enough protein?'
We need a lot less protein that many people believe (it's different for children of course,) and this is easily obtained through vegetables, beans, seeds, grains, fungi... after all, plants need to grow too, so we simply ingest their growth chemicals = amino acids!
B12 is harder to obtain in vegetable forms and a lot of vegans rely on supplements. I did for years until I discovered that B12 comes from the dirt vegetable grow in! (Animals get this from the vegetation they eat, which is why meat contains B12.)
so now I don't scrub every last scrap of dirt of my vegetables. I pick leaves straight from the garden and put them into salads and smoothies. I brush the dirt off mushrooms instead of thoroughly peeling them as I used to and I brush my carrots with a dry brush before juicing them. you need to be careful though. "You eat a peck before you die" may well be a true adage, but a gritty smoothie is not pleasant!
no wonder some pregnant women start eating dirt - baby knows best!
And while we're on the subject of children. Should kids be brought up on a raw diet? I'm in a quandary with this and don't know where I stand. There is an argument that the raw diet is healthier, contains more nutrients and is therefore better for children. but there have been cases of kids becoming malnourished (although as far as I've been able to determine, it seems their diets really were limited, which is not going to work anyway.)
Certainly, I believe it is better that a diet of ready meals and MacDonald's, but I wonder, since children are growing, they should have a wider range of foods? And maybe they should be given informed choices from a young age?
It's a difficult issue, and one I'm no doubt I'll return to. One thing is for sure though: Right here, right now, the raw diet is working for this adult. =)
One of my reasons for not employing a raw approach to food for the past couple of decades is the Chinese Doctor's assertion that I should eat warm foods to improve my spleen energy.
The Spleen, in Western medicine is not considered very important. It is regarded as a rather vague organ with some connection to the immune system, but many people seem to manage very well without it, due to disease or injury, etc. However, in TCM it is a vital part of the whole digestive area and plays a part in the development of muscles. Practitioners have told me for years to eat hot foods and keep the lower half of my body warm especially during the winter.
But I no longer believe this to be incompatible with the raw food lifestyle. I have made nourishing soups, which I've then warmed gently to blood temperature and this is very warming. Some foods such as ginger and chilli have a warming effect.
And then there's tea. I like mixing my own blends of tea, using herbs, barks, berries as well as green, black or red tea, sometimes. One particular favourite of mine is this. I call it Blueberry Power Tea
Blueberry Power Tea
1 pinch Pau d'Arco
1 bag Blueberry Tea (black tea mixed with dried blueberries)
Steep these in a cafetiere for five minutes and drink hot.
Sweeten with agave or stevia if sweetness is required.
I've also mixed Pau d'Arco with green tea. Chinese doctors would like this, since tea is a central part of traditional Chinese culture.
Pau d'Arco is really great stuff. It is the inner bark of the Taheebo trees and contains anti fungal, antibacterial, anti-inflammatory and anti-parasitic compounds. I drank it for a couple of days recently when everyone around me was streaming with a nasty cold. I had that back-of-the-throat feeling, so out came the Pau d'Arco and Zap! Cold gone! It comes from South America, so obviously it's imported. I bought mine from Funky Raw.
Another area of contention for me in terms of Chinese Medicine has always been my decision to follow a vegan diet. Several Acupuncturists have shaken their heads at this decision (Vegetarian - fine. Vegan - no!) And they are not alone. Doctors, family members, friends and even complete strangers have lectured me on my diet because it is commonly (and incorrectly) believed that it's not possible to get the full range of nutrients entirely from vegetables. It is possible, but it is important to be careful, generate a knowledge of nutrition, eat as wide a range of foods as possible and ensure food is of a good quality. I managed to become a bit deficient in Vitamin B12 once because I was using the wrong brand of yeast extract in my gravy! It was easily rectified.
Protein, for example, comes up all the time. "Are you getting enough protein?'
We need a lot less protein that many people believe (it's different for children of course,) and this is easily obtained through vegetables, beans, seeds, grains, fungi... after all, plants need to grow too, so we simply ingest their growth chemicals = amino acids!
B12 is harder to obtain in vegetable forms and a lot of vegans rely on supplements. I did for years until I discovered that B12 comes from the dirt vegetable grow in! (Animals get this from the vegetation they eat, which is why meat contains B12.)
so now I don't scrub every last scrap of dirt of my vegetables. I pick leaves straight from the garden and put them into salads and smoothies. I brush the dirt off mushrooms instead of thoroughly peeling them as I used to and I brush my carrots with a dry brush before juicing them. you need to be careful though. "You eat a peck before you die" may well be a true adage, but a gritty smoothie is not pleasant!
no wonder some pregnant women start eating dirt - baby knows best!
And while we're on the subject of children. Should kids be brought up on a raw diet? I'm in a quandary with this and don't know where I stand. There is an argument that the raw diet is healthier, contains more nutrients and is therefore better for children. but there have been cases of kids becoming malnourished (although as far as I've been able to determine, it seems their diets really were limited, which is not going to work anyway.)
Certainly, I believe it is better that a diet of ready meals and MacDonald's, but I wonder, since children are growing, they should have a wider range of foods? And maybe they should be given informed choices from a young age?
It's a difficult issue, and one I'm no doubt I'll return to. One thing is for sure though: Right here, right now, the raw diet is working for this adult. =)
Monday, 11 July 2011
Salad Dressings
Surprise surprise! I've been making a lot of salads lately!
Sometimes I don't pour and sprinkle stuff on top of my salad, but more often than not, I do. Here are some of my favourite mixings:
Kiwi Mint Dressing:
1 Kiwi Fruit, chopped
wine vinegar
mustard
hemp seed oil
lemon juice
agave nectar
chopped fresh mint
A few garlic flakes
All of these are to taste. I like mine really minty, so I chop up loads of fresh mint.
Blend everything with a hand-held blender and pour or dip to your heart's content!
Tahini "Special" Sauce
This reminds me of the 'special sauce' I used to pour on my houmous and falafel, back in the day...
2 dessertspoons raw tahini
1 teaspoon chopped chilli
olive oil
lemon juice
paprika
chopped coriander
Blend everything together and dream of the Middle East! =)
Simple Salad Sauce
This one is easy. The old ones are the best, eh?
Lemon Juice
Olive Oil
Mix in quantities to suit. Usually more oil than lemon juice works best.
Sea Salt
Ground Pepper
Ground Mustard
Garlic flakes
These are to taste, so don't overdo it.
Tomato Treat
6 small plum tomatoes, cut into quarters
1/2 cup olive oil
1 generous pinch of: seaweed, pumpkin seeds and garlic granules
1 crushed Chlorella tablet
Blend together and mix into salad.
Mr H's Raspberry Relish
My lovely man first made this for me with tinned (!) raspberries, but he's seen the error of his ways now and makes it with fresh!
1 punnet raspberries (this is a good thing to do with those raspberries that really should have been eaten yesterday... you know the ones!)
Red wine vinegar
Olive oil (although probably he'll use hemp oil from now on - it's his new favourite!)
Blend and season to taste (not that it needs any!)
Yummy on any salad and quite nice just licked off fingers... but I digress! =)
Sometimes I don't pour and sprinkle stuff on top of my salad, but more often than not, I do. Here are some of my favourite mixings:
Kiwi Mint Dressing:
1 Kiwi Fruit, chopped
wine vinegar
mustard
hemp seed oil
lemon juice
agave nectar
chopped fresh mint
A few garlic flakes
All of these are to taste. I like mine really minty, so I chop up loads of fresh mint.
Blend everything with a hand-held blender and pour or dip to your heart's content!
Tahini "Special" Sauce
This reminds me of the 'special sauce' I used to pour on my houmous and falafel, back in the day...
2 dessertspoons raw tahini
1 teaspoon chopped chilli
olive oil
lemon juice
paprika
chopped coriander
Blend everything together and dream of the Middle East! =)
Simple Salad Sauce
This one is easy. The old ones are the best, eh?
Lemon Juice
Olive Oil
Mix in quantities to suit. Usually more oil than lemon juice works best.
Sea Salt
Ground Pepper
Ground Mustard
Garlic flakes
These are to taste, so don't overdo it.
Tomato Treat
6 small plum tomatoes, cut into quarters
1/2 cup olive oil
1 generous pinch of: seaweed, pumpkin seeds and garlic granules
1 crushed Chlorella tablet
Blend together and mix into salad.
Mr H's Raspberry Relish
My lovely man first made this for me with tinned (!) raspberries, but he's seen the error of his ways now and makes it with fresh!
1 punnet raspberries (this is a good thing to do with those raspberries that really should have been eaten yesterday... you know the ones!)
Red wine vinegar
Olive oil (although probably he'll use hemp oil from now on - it's his new favourite!)
Blend and season to taste (not that it needs any!)
Yummy on any salad and quite nice just licked off fingers... but I digress! =)
Wednesday, 6 July 2011
Taking It On The Road
Mr H and I went out today to visit an old friend of mine, whom I've not seen for many years. He's married now with no less than five children and they live in Australia. I got back in touch with this friend just in time for one of their rare visits back to Blighty and today we went to meet them.
Why am I telling you this? Well, naturally, we needed a packed lunch, so I put the following together:
The Mighty Salad
In a large box, combine:
2 avocados, chopped
4 tomatoes, chopped
2 stalks celery, chopped
handful mixed seeds
1 red or yellow pepper, chopped
1/2 fennel bulb, chopped
1 apple, chopped
1 handful mushrooms, chopped
several mixed olives, chopped
Lettuce leaves to scoop and wrap the salad, wrapped separately.
For the dressing I used hemp seed oil, red wine vinegar, mustard, agave nectar and lemon juice.
We also took about 8 pieces of fruit with us and a bar of raw vegan chocolate, together with a Tupperware cup of (probably not raw) Karo milk for our tea.
Mr H carried this lot, because he is much stronger than me and we did get several "ooh, that looks tasty" comments as well as my friend's wife telling me we look "very healthy... for vegans!" Which I'm going to take as a compliment! =)
Why am I telling you this? Well, naturally, we needed a packed lunch, so I put the following together:
The Mighty Salad
In a large box, combine:
2 avocados, chopped
4 tomatoes, chopped
2 stalks celery, chopped
handful mixed seeds
1 red or yellow pepper, chopped
1/2 fennel bulb, chopped
1 apple, chopped
1 handful mushrooms, chopped
several mixed olives, chopped
Lettuce leaves to scoop and wrap the salad, wrapped separately.
For the dressing I used hemp seed oil, red wine vinegar, mustard, agave nectar and lemon juice.
We also took about 8 pieces of fruit with us and a bar of raw vegan chocolate, together with a Tupperware cup of (probably not raw) Karo milk for our tea.
Mr H carried this lot, because he is much stronger than me and we did get several "ooh, that looks tasty" comments as well as my friend's wife telling me we look "very healthy... for vegans!" Which I'm going to take as a compliment! =)
Sunday, 3 July 2011
My Detox
I've been "off-grid" for a few days whilst undergoing a mini detox.
My raw food journey thus far has been interesting, enlightening and sometimes challenging, but I am loving it and learning more about myself than I thought possible from a diet!
I've lost just over half a stone in weight, but that's not my main reason for doing it, although I had started getting a bit "chunky" with all those cakes! I feel that I need to become healthier and I'm noticing changes.
My headaches are decreased and my aches have almost gone, but these past few days I've discovered the most so far.
Part of my detox was to avoid technology. I sat in bed reading, exercised and mostly just drank smoothies for 3 days. When I returned to 'civilisation', I had no emails, no phone messages, 1 text and only 2 updates on Facebook, so clearly the world can manage without me!
I felt very cold towards the end of my first day and this, apparently is normal. My sense of smell has cranked up a notch. Some smells are now simply disgusting to me, where they were relatively unnoticed before. And I discern some pleasant scents more clearly than before and this is nice.
On the second day, I experienced intense lower back pain which was only slightly relieved by applying a hot water bottle. This has mostly gone, after 3 days, but I clearly need to identify the root of my joint pains. The consultant has ruled out any degenerative disease, which is a relief, but I do see a physiotherapist so I hope he can help me unravel my problems.
Mentally, with no computer or mobile phone to distract me, I managed to read 1 1/2 novels and sort out a lot of worries which had been playing on my mind.
And I slept... oh how I slept! I must have had a lot of healing to do because we heal in our sleep.
I feel really good now, both physically and mentally. I'm much more positive, and looking forward to another detox in a few weeks!
My raw food journey thus far has been interesting, enlightening and sometimes challenging, but I am loving it and learning more about myself than I thought possible from a diet!
I've lost just over half a stone in weight, but that's not my main reason for doing it, although I had started getting a bit "chunky" with all those cakes! I feel that I need to become healthier and I'm noticing changes.
My headaches are decreased and my aches have almost gone, but these past few days I've discovered the most so far.
Part of my detox was to avoid technology. I sat in bed reading, exercised and mostly just drank smoothies for 3 days. When I returned to 'civilisation', I had no emails, no phone messages, 1 text and only 2 updates on Facebook, so clearly the world can manage without me!
I felt very cold towards the end of my first day and this, apparently is normal. My sense of smell has cranked up a notch. Some smells are now simply disgusting to me, where they were relatively unnoticed before. And I discern some pleasant scents more clearly than before and this is nice.
On the second day, I experienced intense lower back pain which was only slightly relieved by applying a hot water bottle. This has mostly gone, after 3 days, but I clearly need to identify the root of my joint pains. The consultant has ruled out any degenerative disease, which is a relief, but I do see a physiotherapist so I hope he can help me unravel my problems.
Mentally, with no computer or mobile phone to distract me, I managed to read 1 1/2 novels and sort out a lot of worries which had been playing on my mind.
And I slept... oh how I slept! I must have had a lot of healing to do because we heal in our sleep.
I feel really good now, both physically and mentally. I'm much more positive, and looking forward to another detox in a few weeks!
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