buckwheat + quinoa autumn harvest bread (GF)

Hey team. It’s almost winter. And warm breads and pastries straight out of the oven sound so good right now.

 

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Which is why my mum and I made this quinoa and buckwheat bread. My mum used to make this killer potato and feta bread from Delia Smith, and it’s freaking delicious, but I felt like something a little less potato-ey, y’feel me?

 

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Buckwheat flour is super versatile and very affordable. It doesn’t give that weird spongyness that you get from ‘all purpose’ gluten free flours, which usually contain rice flour and various gums. And quinoa provides a nice chewy texture, just like potato. Add an egg, bake for 50 minutes (I know, it’s a while), and you’ve got yourself a fresh, fibre rich loaf. It was gone within minutes.

We added walnuts, red onion, rosemary and a few lonely olives we found in the fridge. If you eat cheese, feta or goat’s cheese would work a dream, with a drizzle of honey. This recipe has endless possibilities. Make it sweet with some chocolate chips or honey and a handful of oats!

Our fridge was stocked with an abundance of cheese, which would be the perfect complement to this bread, but hummus or smashed avocado would be delicious, too.

 

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eco-conscious pointers for this recipe:

  • try to find local quinoa; I’ve seen English quinoa in health food stores before
  • try to use eggs from a local farm or market; they’re so much nicer, trust me
  • we used walnuts and olives because that’s what we had on hand. This bread is a great topportunity to use odd scraps of food, so go wild and empty your fridge!
  • we cooked a double batch of quinoa so we would have leftovers for the week, which means less electricity used for our next quinoa-based meals
  • this bread is a great side to lots of dishes, so if you’re roasting something, bake them both at the same time

 

 

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ingredients

75 gr dry quinoa
175 gr buckwheat flour
1 tsp baking powder
1 large egg
2 tbsp milk of choice (we used oat)
1 tablespoon salt
1 tablespoon pepper
1 handful olives (about 10)
1 red onion, sliced
2 sprigs of rosemary
1 tablespoon olive oil
1 handful walnuts, chopped
1 tablespoon wholegrain mustard

 

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method

  1. Cook quinoa according to instructions until well cooked (we went for about 18 min) and drain under cold water to cool down
  2. Mix quinoa, baking powder, flour, egg, milk, mustard, salt and pepper by hand until just combined. This is a sticky bread so don’t worry too much about it not holding together smoothly. It’s lumpy and that’s how it should be!
  3. Add in olives, chopped onions, rosemary, walnuts and anything else you want to add (feta, seeds, sundried tomatoes…) and combine.
  4. Before you run to wash your sticky hands, transfer to a baking sheet and drizzle lightly with olive oil. We topped ours with the remainder of the onions and walnuts.
  5. Shape into a flat-ish loaf. This bread won’t rise much, so its shape depends on your preference. If you like slim slices, flatten it more, almost like a focaccia, like we did. Make sure it si evenly spread to ensure even baking.
  6. Bake into a preheated oven (170C, fan) for 50 minutes.
  7. You could let it cool before eating but where’s the fun in that? We sliced ours straight away and enjoyed with delicious Prosciutto Cotto.

 

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ayurvedic + gut-friendly savoury oats

A warming bowl of porridge is so much more than a plate of food. Share it with a friend and it becomes a topic of conversation. Make it after a long day and it becomes a source of comfort. Let your imagination run free and it becomes a creative outlet.

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how to make the best gut-healing oatmeal

Oatmeal, porridge, whatever you wanna call it. One thing: treat it like risotto.

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Oats are like the perfect middle-ground between incredibly indulgent and incredibly nutritious.

I was probably born with a spoonful of oats in my mouth. Wherever I was, at home, at school, on holidays, oats always made an appearance. Except my oat consumption has changed drastically since those dairy and microwave days. I actually used to pour cornflakes on top of my porridge. That crunch was everything. Now it just comes in a different shape (i.e. spoonfuls of PB)!

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the gut-friendly valentine’s guide you’ve been looking for

It’s almost Valentine’s. Can you believe it?
Truth be told, I’ve never really understood it! I think I got a card, once. Nowadays, being in a strong and well-grounded relationship means that Valentine’s hasn’t got much significance for us. We have other meaningful times and milestones we celebrate! But I admire those who make a real effort on the day. Buy something nice, take their S.O. for a decadent dinner or better still, COOK FOR THEM!

Food gifts are definitely my favourite kinds of gifts; to cook for me or to gift me something edible speaks in my sorta love language. I’m so easy to please.
But taking me out can be.. complicated.

There you are, sitting in an outrageously expensive restaurant and staring blankly at the 3 mains on the menu. And there is nothing you can eat. Because you’ve been avoiding gluten and dairy and nuts and soy and sugar and and and— Sound familiar?

So. We all know how to prevent this scenario from happening.
a) phone the restaurant in advance and have a lengthy and frustrating conversation about your dietary restrictions (“no, I’m not allergic, it’s just that I’m avoiding it for the moment because…”)
b) cook at home.

Option b) generally wins for me!

I’ve spent some time (not that I mind!) looking for the best gluten + dairy free, real food recipes to cook for yourself or someone special (or print this out and hand it to them. Wink wink.) And I guarantee you’ll have a much better night than trying to eat around the croutons in your overpriced salad.

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is your whole30 whole enough?

It’s late at night and I’m thinking about the whole30. I’m thinking about my first whole30 and how I’m still seeking #FoodFreedomForever. And I really feel like I need to take some thoughts off my chest after seeing how much attention the programme has had over the month of January!

I did the whole30 back in September. It didn’t have a happy ending, but it did have lifelong positive consequences. My gut wasn’t happy, but my soul was, and I am so grateful for the experience. I’m also proud I lasted the 30 days without a slip. I know I won’t be doing the whole30 exactly as it is outlined again, but I know that applying the core principles was essential to my mental success the first time around.

But there’s stuff we’re not talking about enough in this community. I still stumble upon whole30ers who just want to “lose weight”. Who think it’s ok to eat almond butter by the spoonful because it’s compliant. Or worse, who stuff dates with almond butter and are cool with that.

No. Don’t be cool.

If these behaviours don’t seem like red flags to you, please don’t stop reading. You need this.

#1. it takes a while to get ready and figure out your boundaries

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Going sugar-free this Christmas? 5 tips to succeed

Now that the festive season has well and truly started, it’s time to get down to business. Because no one ever starts eating Christmas-ey foods on Christmas day. Am I right? Work parties, annual dinners and special editions of your favourite brand names (Cheeselets have become Treelets. How can I resist?) are almost guaranteed to get you in the festive mood way before it’s time!

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© karen mordechai

So, what’s your commitment this year? Is it to stay sugar-free? It totally should be, I promise it is SO much fun. And yes, more than once there has been a lot of cheese involved. Sorry not sorry.

Whatever your motivation, I can promise you that you won’t feel left out. It’s all about that mindset, after all. But really, this year will be my 21st Christmas without any sugar whatsoever, and I’m still standing!

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green zombie popcorn + why I created #healthoween

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And it’s Monday again. As it turns out, this weekend is Halloween weekend! I am super duper excited. See, I didn’t end up doing much last year, because I wasn’t ‘in the know’. I don’t know how it happened, but I felt very uninformed about what was going on!

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old order blood vampire chia jam

Happy Halloween! Oh wait, is it still too early for you? Well, not for me!

See, I wouldn’t say I’m obsessed with Halloween, but it’s bordering obsession. As soon as October hits, I start thinking about decorating/buying pumpkins/complaining about there not being enough Halloween parties advertised already/scrolling through Pinterest Halloween boards.

 

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You get the picture.

And this is why I’m brining you #healthoween! I came up with the idea because, you know, Halloween is really candy-corn-and-sweets-galore. And as a fructose intolerant kid, trick or treating was never that interesting to me. A plastic pumpkin full of mini Mars bars and gummy bears? Ehm, gimme some crisps.

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#septemberwhole30 week 3: what I ate + how I feel

Wow, this week has gone by so fast. And successful in terms of non-scale victories. Like snacking. I like snacking, but I’m finally learning not to snack so much.
I’ve not been keeping track of my food so well (or taking photos of it!), but I’ll do my best to recall what I’ve been eating, making, tasting and maybe even smelling.

day 15

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Breakfast is always the same. I’m really intending to change it up next week, which’ll be the final week of my Whole30. 2 fried eggs (in coconut oil), a slice or two of bacon, and some not-so-optional avocado. Yay.
Lunch is pretty interesting. I attempt to make pork sausages out of minced pork, sage and mustard but they turn out to be incredibly wet. So I decide to hash them with some cauliflower rice instead of making patties and serve it over a black kale salad, with some sauerkraut and avocado. My dressing of choice remains the same; tahini, apple cider vinegar and some seasoning.
I don’t snack today. That is a major non-scale victory for me, because I’m normally itching to eat something in between meals. I did have a mandatory black coffee at some point, like evry day.
Dinner is a simple roast chicken, with turmeric and cumin. It turns out amazing this week, really juicy and crispy-skinned, and I serve it with some potatoes, mashed with a little clarified butter.

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#septemberwhole30 week 2: what I ate + how I feel

It’s Sunday, two weeks into my very first Whole30. I feel like I’ve been on this for months already. I’m getting the hang of it, whilst simultaneously feeling like I am not experimenting enough in the kitchen. I know I can do better!

In terms of health improvements, my digestion is 100% improved. Amazing. Not so amazing I may have to restrict my dairy or gluten intake in the future. We shall see. Oh and my sleep. My goodness I have not slept so deeply since childhood. I put my head on the pillow and I don’t wake up until the alarm wakes me. I am so lucky to have seen results two weeks in already. If you haven’t seen much improvement, please don’t give up. I know it’s not easy, but just keep going. It only gets better.

So anyway, week 2 has been a tasty week of meals!

day 8

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Please ignore the nails. Week 2 feelz.

Breakfast is two slices of streaky bacon (I get mine from M&S. It isn’t nitrate-free, but I’m still looking. It’s sugar-free, which matters to me the most right now.), 2 eggs and an entire small avocado. I’m struggling with digesting all this meat, and I order some HCL for stomach acid. I haven’t tested it yet, but it is very likely that I have low-ish stomach acid. Hopefully my body will adapt, otherwise I will have to revert to eating more fibre-rich starches when I am done. I’m pondering transitioning back into a much lower meat diet (90% plant-based) if my body rejects the paleo movement. But I am absolutely convinced I need grains. Like oats and amaranth and buckwheat. I read an article about digestion on PaleoLeap and read that it is normal for digestion to slow down at the beginning of a paleo shift, because fats are replacing grains and grains contain bulking fibre. I might need to eat more vegetables.
For lunch, I finally got to taste my sauerkraut, which has been in the making for 10 days. It’s so delicious, I have it with romaine lettuce, boiled potatoes, garam masala chicken breast in coconut oil and a mayonnaise (from Waitrose, all natural. I fail at making my own.) and apple cider vinegar dressing.
For dinner, I make pork loin with a big kale salad, roasted potatoes and cooked cabbage. Again, very delicious. I’m getting a little comfortable with my cooking, I’ll have to keep my creativity in check.

day 9

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