Chocolate Brownie Cake - Allergen free!!!!!!!!!!!

I HAVE DONE IT!!! It took until my 33rd Birthday (after over 2 years of a crazy restricted diet!) to succeed at making a sucessful cake!

It has it all; an amazing cakey texture, moisture, sweetness...and it actually, genuinely (no I am not just fooling myself for once) TASTES GOOD!!!!! Woo!!!
*** I Have updated this recipe, all changes are in this colour :) They're deliciously brownie-like now!!! Have basically added chia seeds into the mix and ground the flours more finely! ***

Here's the recipe and method:

100g cocoa powder (unsweetened, not cross contaminated!!)
1/2 cup oil (I used grapeseed - prob best to use olive oil if you can find one that's not got a strong taste)
100g Xylitol (natural sugar substitute- extracted from birch trees)
1 heaped tbspn agave syrup
100g flour - made up of: 60g buckwheat flour, 25g ground pumpkin seed,15g ground linseed -All ground finely
A tablespoon and a half of chia seeds, ground
1 egg (or linseed/flax 'egg')
1 tspn bicarbonate
1 tbspn raw apple cider
apple juice as needed for more moisture in cake mix....


Beat the egg and sugar/xylitol. Mix in the agave syrup.
Pour oil into a bowl that's sitting in hot water (to slightly warm the oil). Mix the cocoa into it.
Incorporate it into the egg and sugar mixture.




Loosen the mixture with apple juice if necessary, either before, during or after adding the flour - whatever makes it manageable.
Fold in the flour and bicarbonate.
I grind my own pumpkin seeds, linseed and chia seeds in this: http://www.amazon.co.uk/Martin-Wahl-ZX595-Grinder-Stainless/dp/B000HEZ98C/ref=sr_1_6?ie=UTF8&qid=1390252900&sr=8-6&keywords=grinder
I now grind the seeds more finely which adds to 
When fully mixed, splash in some vinegar to activate the bicarb. This is what will make the cake rise a bit.
As I said, you may need to add a bit of juice.
LET it stand for a minute, then go back to it and you'll see that it's got stiffer, it's absorbed the liquid and got 'airier'. Splash in some apple juice until it returns to a thinner mixture again. Again let it stand and go back. I do this two or three times, then when it's a really good thick gloopy but not spongey mixture, go for it with the next stage:
The mixture should be VERY sticky, difficult to smooth into a (paper-lined) baking tray, as it won't want to let go of the spoon or spatula! It shouldn't be too liquid or too dry. I spread it into a layer nearly 2cm thick. Admittedly with my fingers at times lol. It rose to about an inch.
I call them chocolate brownie cake, as it may resemble a brownie and taste like a brownie - but the texture is more cake-like. THESE modifications have made it amAZingly cake-like but beAUTifully moist like brownies, without being heavy. I am SO pleased with them!! Will put up a new picture... if any of them ever see the light of day, they tend to get made and scoffed in an afternoon/evening!!

Enjoy!!! Must be eaten rapidly (within a day or two) or they go a bit dry (my all time FAVOURITE excuse lol!!)

Fish pie!

Well, it seems to me that we are a little over-complicated with our food at times!
'The simpler the better' is what I am learning!
But people do have their pre-requisites, habits and their expectations about things... so I hope you will not harshly judge my humble and very very simple but very tasty fish pie!!

This is TGF safe if you omit the beans.

I simply do the following:

Fresh or frozen wild white fish
onions, preferably red.
White beans/ kidney beans or any veg you can have, in chunks (I have done it with cubes of courgette before...peppers or aubergines maybe? I am off nightshade personally! Have also done it with olives- surprisingly good!)

Slow fry the fish gently, breaking it up as it cooks and flakes naturally. Season well and add onions a few minutes before the end. I use the lid to sweat it for the last few mins. Take off heat when cooked and add fresh herbs as desired. I normally just use parsley or coriander. I then stir in some drained and rinsed white beans or kidney beans or green beans...or whatever you fancy. I have also added tuna or salmon from a tin to it before just to bulk it out (not very glamorous, I know, but easy and it worked a treat!)

2 medium to large sweet potatoes
olive oil
sea salt

Boil or steam in large chunks until soft. Mash with olive oil and sea salt. Leave aside.

2 Leeks,
olive oil,
fresh nutmeg,
salt + pepper

Cook the leeks in a heavy bottomed pan, in olive oil with freshly grated nutmeg and black pepper and the lid on. Cook, shaking or stirring occasionally, until soft and deliciously melty, mmmm.........  :p

In a large oven dish (I use an ex-terrine, deep dish) put the first layer in the bottom: leeks!
Then the fish, onion and bean or veg mix.
Then spread over the mashed sweet potato! I fluff it with a fork to get crispy bits on top! I also sometimes sprinkle over ground linseed with a drizzle of oil, or slightly oiled whole pumpkin seeds.

It is all cooked, so I just put it in the oven until hot through - depends how freshly put together it is - but generally it has cooled quite a bit by then for me, as I make it in a million stages - so I put it in the oven for about 20 or so minutes, until the potato starts to colour a bit round the edges...

Et voila! It really isn't dry, I promise! It's succulent, sweet, herby, spicy and tasty - all at once! Tweak it to please yourself - add in your preferred ingredients. But it's dead simple and even easier if, like me, you do it in stages whenever you get a few minutes here and there in the day...

Will come back to add a picture if I ever take one before gobbling it all up!

Cosmetics!

Thought a useful post would be about what cosmetics to use. It's a minefield out there! Everything is poisonous and I have such a hard time just trying to find the odd product that won't make me ill and will at least keep me clean and presentable to a bare minimum!!

Here are the products I use. I am OPEN TO ANY SUGGESTIONS!!! Please SHARE your recommendations - chemical free of course!!

Just PURE white clay for gentle cleansing. Simply rub the bar of clay onto wet skin,
massage and then  rinse away thoroughly. Feels so good :)

 I use the following:
White Clay bar - above.

Yaoh Hemp Shampoo. This still contains tocopherol (show me a shampoo that doesn't!!!!) and citric acid - probably both corn-derived *sigh* but it is the purest shampoo that actually leaves your hair feeling clean and soft, that I have found.

Oliva soap - this is all I use for washing my face - I am someone who has always had a terrible complexion - until I knocked chemical cosmetic use on the head and stopped eating allergens! Now my skin is better than ever!!! I sometimes use the witch hazel below after a good facial scrub. 

As deodorant, I have no choice other than to simply use an Alan Stone. You just have to wash partway through your day and re-apply (it won't keep you stink-free for 24 hours unlike all the other bizarre and poisonous underarm products!) but it's not bad - particularly when your body is not having to throw out toxins through your sweat constantly!! I find my sweat smells less and less by cutting out allergens :)

For my teeth, I use this Meswak toothpaste - it's organic, it tastes GOOD (!!!) and it WORKS!!! Hallelujah! Took a while to find this, I can tell you. I buy it locally so cannot advise on suppliers!
I mouthwash with Tea Tree oil - Two drops in a little water and swish around for about 30 seconds (if you can stand it!) Keeps Candida at bay.
So there you have it - this is my extensive cleansing regime lol!!


And I occasionally use a clay mask - 100% pink clay. Has an instant effect on my complexion, love it... ♡

I am a new customer to Bare Minerals Make-up - it has been recommended to me, and although quite pricey, it is worth it for the quality and the knowledge that it is not FULL of crap!! It is made with: Bismuth oxychloride, titanium dioxide, Iron oxides and Mica. So although it is pure and natural, I wouldn't plaster it on everyday of my life!
There :)

As I said, ANY recommendations appreciated but here are my conditions:
Chemical free,
citrus free, (a real problem in natural cosmetics!!)
corn and grain free,
nut free (no almond oil! ANother v difficult one to avoid!)
preferably sunflower oil free
coconut free

(good luck finding ANYTHING without the above in! But feel free to try!!)

Meswak toothpaste blurb: (it's indian and really cute!)
"Imagine a toothpaste that's a rare combination of ancient wisdom and modern science, containing a natural herbal ingredient recommended in renowned ancient scriptures and providing 70 different health benefits for the entire body. Imagine a toothpaste that  is scientifically  proven to help strengthen gums, prevent tooth decay, eliminate bad breath and ensure strong teeth all at once. There is only one such toothpaste in the world - and you're holding it right now!"

Calcium carbonate, sorbitol, aqua, silica, sodium lauyol glutamate, parfum, carragheenam, salvadora persica, sodium hydroxide, eugenol.

I don't know about all these ingredients but it was certainly the best I could find compared to all the other toothpaste I've looked at! (BLOODY LIMONENE in EvERYTHing!!!!!) and I seem to be ok with it :) admittedly, "parfum" is a bit vague for a start...

Pumpkin Seed Butter!! 'Av it!!!!!

YES! I have finally made some pumpkin seed butter! Raw seed butter. I will also experiment with roasted, must also be delicious!
It's great and very easy to make if you have a way of grinding seed.

Ingredients:
Raw Pumpkin seeds
Sea salt
Olive oil or grape seed oil.

I simply ground some organic pumpkin seed, into what we call fluff (flour!), added fine sea salt, then put this flour into my food processor (it was only a small amount so I was quite convinced it would not work!).... I made a judgement call based on common sense only (I am wholly inexperienced with food processors etc!) and put in the "emulsifying disk" (used to whip-up mayonnaise and the like apparently). Bottle of olive oil at the ready, I switched it on and drizzled away until it reached the desired consistency. Et VOILA! It was dead easy and dead quick :) Success!
Here is my peanut butter .... er, I mean pumpkin seed butter (!) in pictures!
My advice is: make sure you add enough salt! Also, if you can have natural sugars, I would say it would be all the more delicious with a bit of honey/agave/sweet freedom! The amount of oil you use depends on the consistency you would like - you could make it creamier and softer than I did if you prefer...
Déguste and enjoy!

Seed Buns!

 Well here is my first attempt at making the seed buns I have been thinking about making for ages now!
I now have my own seed grinder (this coffee grinder) and so make my own ground linseed and ground pumpkin seeds.








And the result is delicious! The texture is really good, grainy, nutty (but no nuts!) and surprisingly bready (for someone who has been deprived for a long time!)

The recipe is as follows:

1 cup seed flour (I did a bit more linseed than pumpkin)
1 tsp bicarbonate
3/4 tsp salt
a dash of raw apple cider vinegar (a tsp?)
1/5 cup olive oil

1/3 cup water
1 tsp chia seeds
1 tsp ground coriander
nearly a tspn of aniseed and fennel spice

Mix the seed flours, chia seeds, bicarbonate and salt. Pour in the olive oil and work with fingers to make a breadcrumb type mixture. Add spices, vinegar and water and mix well with a wooden spoon. The mixture seems dense and spongey at the same time! Very strange, but have confidence!
Spoon into a muffin tray or whatever you have available! I sprinkled fleur de sel onto each one, pressing it down a bit into the dough. You could try to make a focaccia style thin bread - and I reckon it'd make a great crackerbread (guess what I'm doing tomorrow? Experiments!!)
Pre-heat the oven for a few mins then whack them in and cook on high heat for about 15 mins (keep an eye out that they don't burn on the outside). I then continued to cook them on medium heat for about 5 minutes, then turned off the oven and left them in there for about 10 mins more.
This worked out fine for me but EVERY oven is different! They came out beautifully moist (but not wet or squidgy, don't worry!) and did not dry out atall.

I have eaten them with tapenade, on their own (proof that they actually DO TASTE GOOD!!), am confident they would be delicious even with jam despite the spices (delicate flavour) and my 2 year old just ate one with tuna - he had a BIG grin on his cheeky chops :)

So this is a real success and I will be making them again and again, without a doubt!

Hope they work out for you! Enjoy! And let me know your variations/tweaks/ideas!

Linseed Pumpkin seed crackers!

This is a good one. Oh my, this is so tasty, it's one of those things that makes you want to build a machine that does nothing but cook these all day long...Mmmmmm...
Unfortunately, it is something you can only really make in small amounts (unless you have several hours, several ovens and a lot of patience of course).

This recipe calls for the left-over seed 'mulsh' as I call it, from making 'Pumpkin seed Milk'

I am usually left with about 300g of said 'seed mulsh'. I split this in half and this half will make one batch of crackers. It can be kept for a couple of days in the fridge so needn't be made straight after a batch of milk!

So:
150g pumkin seed mulsh
about 50 or 60g linseed, whole
about 100g grated onion
olive oil (big long lug)
salt and pepper
curry spice blend (check no additives!!)
curcuma (or whatever spices or herbs you fancy!)
(I imagine fresh mint would be really good!)



I mix all of the above thoroughly, then spread onto greaseproof paper on an oven tray - I am not going to pretend I do this perfectly with a spatula - no, I get very messy and spread it out with my hands, nice and even and nice and thin. I cook this is the oven for about 10 minutes - medium heat, then turn it down for another 5 mins or so. I then switch of the oven and leave them for a while. Say half an hour. At this point, I take it out, see how soft or crispy they are - they usually need more drying to crisp up (remember, those seeds came form making milk so there is a lot of moisture in there that needs to gently come out).

So I put out another sheet of baking paper and turn the giant cracker out onto it, the origanl piece of paper should peel away nicely in one piece. I then cut it into squares and pop it back into a low heat oven for about 10 mins. Keep your eye on them. Turn the oven off and lift the crakers off the tray....leave to cool on the side for a while...and you will soon have crispy seed crackers! Mmmmmm.... I also sprinkle fleur de sel onto them, which makes them all the more addictive!

Bon appetit!

Milk - non dairy of course!

Have I still not posted about "milk"?
As you may know, I am dairy intolerant and also allergic to nuts... the only seeds I eat are chia, linseed and pumpkin (or any other squash or melon seeds). So I was quite excited when Micki Rose of Truly Gluten Free pointed me in the direction of her article in Foods Matter about making your own dairy free milk. She said she had never tried it with pumpkin seeds, but why not?!
So I gave it a go a couple of months ago - and now make it quite regularly.
I was never a fan of milk, always liked the idea of it but hated the taste - probably because my body knew it was bad for me! But it comes in handy for anything resembling cereal, at breakfast and also for making curry sauces or soups creamier and the like. I have not tried to cook fish in it - not so sure how that would be but I'll get back to you on that!

So what I do is simply soak a bowlful of pumpkin seeds for at least 24 hours. Change the water once in that time if possible. I then drain them and rinse well (the aim of this soaking and rinsing is to render the seeds more easily digestible by getting rid of 'enzyme inhibitors and phytic acid'.). The seeds then go into a blender. I do a ratio of about 1 cup of seeds to 2 cups of fresh water. With pumpkin seeds, any more water makes the milk too watery for me. Blend! I blend it well so as much milky goodness as possible is released.
Then the milk needs to go through a seive/ muslin to separate the seed mulsh from the "milk" liquid. 

DON'T THROW THE SEED 'MULSH' AWAY!!! See THIS RECIPE!!

The resulting milk is refreshing and full of goodness. As I said, it is a help in cooking and an alternative to fruit juice on cereal, for anyone avoiding too much fructose. It does not taste like dairy milk - it tastes like... well, pumpkin seeds to be honest! But I like them so that's fine by me :)





Don't forget, you can flavour your milk exactly as you wish to! See the article by Micki for more ideas of what to make fake milk out of and inspiration on what to add to it. 

Happy milking!

"Chocolate"

So I shouldn't be eating chocolate - it is in the lectin (Bean) family... But I am not off lectins totally yet so I thought I would have a last love affair with the stuff for New Year! Oh dear... this is NOT a New Years Resolution is it?! Whoops, got it all wrong again!!
Luckily, it is not easy for me to get a supply of chocolate that is raw and pure where I live- so it is easier to never eat it! But I got some raw cocoa the other day and when I had a flash idea yesterday, I couldn't resist!

I have long been out of lin seed (flax) as our local supplier ran out!! But we have some in again (yay!) just in time for my Christmas present from my mother-in-law!
She bought me this coffee grinder http://www.amazon.co.uk/Martin-Wahl-ZX595-Grinder-Stainless/dp/B000HEZ98C/ref=cm_cr-mr-title recommended to me by Micki Rose on her Truly Gluten Free blog.

It is amazingly good for grinding seeds! Not only have I ground Lin Seed, but also Pumpkin Seeds! I thought they were perhaps too oily and not dried... but they ground nicely

1/4 cup Linseed flour (ground flax)
1/2 cup Ground pumpkin seeds
2 to 3 tblspn Cocoa
Chopped raisins (organic, oil free)
Agave syrup or honey (or whatever your preference)
pinch of sea salt
A sprinkling of ground vanilla pods
Water

Chop the raisins up as finely as you can by hand - or however you would normally chop sticky little fellas like them - and put all the ingredients in a bowl together. Mix up then add water bit by bit until you reach the desired consistency...
You might want to make individual chocolate 'balls' (and maybe coat in cocoa powder before serving) or fill a container and put in the fridge to be cut up or scooped out as needed (perhaps as part of another desert - pear-based would be delicious with this!) or add a little more water to have an instant sloppy gloopy chocolaty dessert! It's up to you! Bear in mind that the longer it stands, the more the ground seeds absorb the water so you may have to 'refresh' with a little water before use/ serving, depending on how you have decided to use it.

I came up with this because all the raw 'chocolate' recipes I have found in the past, used nuts, almond flour etc. but of course, you can experiment and add any ingredients your diet allows. Nuts, dried fruits, fresh fruits etc. EXPERIMENT and ENJOY!

Next time I do this, I'll take a picture before devouring it and post it here - Promise! ;P

TGF onion and sage stuffing!

Stuffing was a challenge as I can't eat any gluten-containing flour (yes, that includes rice flour) and I can't eat nuts (so no almond flour for example)...so I needed linseed flour - and I can't get it here! Argh! But luckily, I had a little ground linseed left - so I made a little 'bread' bun, following this foccacia recipe (roughly!)

2 cups ground flaxseeds
1 tsp baking powder OR 2-3 egg whites
4 eggs
½ cup water
1/3 cup olive oil
Salt

...but I used 1/2 cup ground linseed, a little bicarb and only a little bit of one egg... a little oil and water, a dash of vinegar and of course, sea salt.

The next day (Christmas day!), I broke the bun up into breadcrumbs and mixed it with fried onions, a tablespoon of sage, salt and pepper, some olive oil and a little beaten egg (woodland).

I cooked it in the oven, in a little round shallow cake tin for about 15 minutes or so. I cooked it ahead of time and kept it warm with foil on top, then stuck it back in the oven to warm a bit whilst serving up the rest of the meal. A great success! Perfectly moist and very tasty indeed! And not greasy, woo!

TGF Christmas Dinner!! (Truly Gluten Free)

Yes, I managed it! A simple yet delicious Christmas dinner with just enough Christmassy flavours for me!

It doesn't look much - but taking photos of real food is never glamorous!! So here it is - homely, badly presented, cosy and yummy Christmas dinner!

All the right flavours in all the right places :)

It consists of Roasted veg: sweet potatoes and parsnips in olive oil ...and delicata squash in Rosemary, honey and mustard. We also had brussel sprouts fried in garlic, my very own TGF stuffing (extremely simple! Recipe here), leeks with nutmeg and a special rump steak -marinated for a day in wine, thyme, garlic and a dash of balsamic- and cooked to perfection for the first time in my life lol!! It was perfect - and I am well known for my disastrous steaks (hence the marinating!!)... All in all, it was tasty, filling and enjoyed by all 3 of us!
I consider myself lucky to be able to eat all that and not get ill! People who are more traditional would also have to make their own cranberry sauce etc for this to be a full on Christmas meal - but I am not bothered about these things! And we were too stuffed to even dream of Christmas cake or pudding!
Our meal was completed by homemade Christmas crackers!
Best joke: How does father Christmas like his pizza? Deep pan, crisp and even. Hahaha, it HAD to be about food, didn't it?!
Happy New Year Everybody!! xxxxxxxxxxxx

Roasted Delicata Squash seeds...

Just to say.... it works with these too!
See my post on these Roasted Butternut Squash Seeds

I have also tried this with "Potimarron" seeds (have just googled this and it is apparently known as "Red Kuri" squash) but they were a bit flat and chewy compared to Butternut and Delicata.

Mix them up with dired fruits (Rains, gojis, blueberries, mulberries, cut up apricots and figs...the combinations are endless!) I should say at this point that this batch has got oil, salt, cinnamon, vanilla powder AND a squirt of honey on!! OK, it starts out simple... then greediness gets the better of me and I... elaborate! ;D

Anyway, delicious!

Breeeeeaaaad! (well, near as dammit!) Focaccia actually!

God bless people who share online!
I am a regular follower of Micki Rose's Truly Gluten Free (TGF) blog - recently, she pointed me in the direction of some recipes she shared when she had a guest spot on Foods Matter. I had mentioned wanting to use linseed (flax seed) flour and as I have been tentatively experimenting with eating egg, I thought I'd give it a whirl! Here's a link to the recipe... my modifications are below...

http://www.freefromrecipesmatter.com/recipes/guests/articles/micki-rose-11-12.html

I did less mixture so adjusted ratios accordingly. I also had no baking powder, so used bicarbonate instead, adding a dash of vinegar to the mixture to activate it. It worked a treat - light and fluffy bread and no taste of vinegar! I sprinkled chopped rosemary and sea salt on mine.
I also made less mixture so couldn't do it in a tray - I made little buns instead!
This is the first time I have eaten anything ressembling bread in over 18 months!! WOOOHOOOOO! Thank you to Micki - and to 'Chrissie' who apparently originally shared the recipe on Micki's blog!
I have eaten mine with oven cooked veggies and with tapenade so far! Y.U.M!
Enjoy!!

Roasted Butternut seeds!

Something I CAN eat, woo!

mmm... crunchy nutty sweet yum

I am not managing to post often - partly lack of time - partly don't know where to start as my diet keeps getting more and more restrictive! This blog will have to serve as occasional inspiration for vegetable combos!!
Anyway, today I was roasting some butternut squash slices - and decided to keep the seeds and roast them at the same time -WOW! Why have I never done this before?! 

lightly seasoned

Scoop out butternut innards, if comes away easily from flesh, just give them a rinse then spread out onto kitchen roll... any stringy bits of flesh will stay behind on the tissue when you transfer them onto another piece of kitchen roll. If they are more sticky and gloopy, put in a bowl of water and swish about/ rub with fingers to work flesh loose then drain and do as above to get off last bits and dry.

Then, I believe you can just roast them dry - but keep a close eye on them as they scorch easily.
I coated mine very lightly in olive oil. Half of them I sprinkled cinnamon onto. The other half, I seasoned very slightly in sea salt and pepper....

 The reults are delicious! Roasted them for about 12 mins, maybe 15... tossed them halfway through.
For some reason, the lightly seasoned ones taste of popcorn! And the cinnamon ones don't really taste of cinnamon but it gives them a sweet side that makes them taste nuttier - and seeing as I no longer eat nuts, this now tastes positively tropical to me lol!! ;D (My nearly two year old loves them too btw - RESULT!)
Enjoy!!

Link to Ghislaine Lanctot's Book "Medical Mafia"

This is a link to a copy of Ghislaine Lanctot's book The Medical Mafia ('How to get out of it alive and take back our health and wealth')
It looks to be a good read... it has been re-published in 2002. This poor lady has been made to pay just for relaying information to the masses!

http://www.bibliotecapleyades.net/archivos_pdf/medical_mafia.pdf

Buckwheat Flapjacks

160g Buckwheat flakes (rolled)
80g raisins
As much dried fruit as you like (I use a palmful of goji berries, sultanas, 2 or 3 apricots, maybe a couple of prunes, you could use mulberries, cranberries...etc)
Fresh berries if you have any (a few strawberries)
2 tspns sweetner (sweet freeedom or agave syrop)
A big lug of apple juice (use less if you use fresh fruit)
A palmful of pumkin seeds
Chia seeds
Lin (flax) seeds
(Any other seeds or nuts according to your tastes/ allergies!)
Olive oil (about a quarter cup)
pinch of salt

Mix it all together! I don't mix this one, so you may want to pre-chop the fruit!

Spread onto greaseproof paper on a baking tray and cook on a low heat for about 10 mins or so (preheat the oven for a few mins) then turn over by putting another sheet of greaseproof paper over the top and flipping it. Then peel off the original paper from the top side and cook in th eoven again for 3 or 4 minutes for a nice even colour and texture. Voila!

This recipe is not recommended as totally TGF Barrier Plan safe - as buckwheat is almost always cross-contaminated apparently (most 'gluten free' companies still process foods containing rice, oats, millet and corn - and are therefore NOT GLUTEN FREE!)

Curried buckwheat burgers

These also contain lectins (the red lentils so are not suitable for the Barrier Diet- for those of you trying to heal from leaky gut). You can do this with only buckwheat and maybe bind with egg if you can eat it or soaked chia seed gloop.

1 cup (dry) coral lentils (red lentils)
1 cup (150g) Buckwheat flakes (or oats if you eat them)
Palmful chia seeds, optional (any seeds!)
2 cloves garlic, chopped finely or crushed
1 inch fresh ginger
courgette/ carrot, grated, optional
An onion or large shallot, chopped very finely
lots of mint (fresh or dry)
Curry spices*
Olive oil / grapeseed oil
sea salt and pepper

*check there are no additives like dextrose (usually corn derived and therefore containing gluten)

Cook the lentils and drain well. Add buckwheat flakes when they have cooled a bit. These should soak up any water in the lentils and all bind together well. Add spices, s+p and mint etc and mix well by hand.
I pre-cook (fry to colour) the onions and grated veg, quickly, in olive oil, adding the garlic and ginger 30 seconds before you finish frying. Add these into the above mixture.
Bring it all together with your hands and form 'burgers', not too big so they cook nicely and have a nice crsipy outside to squidgy inside ratio going on, if you know what I mean!
I then coat them with flour - I use chick pea or buckwheat flour.
Enjoy!

Good with salad - good with anything, depends what you can eat!  Bon appetit :)

Balsamic Beetroot Side

This is one of those recipe suggestions that looks insanely easy and totally unremarkable... but I'm telling you, it's Deeeeeeeeeeeeeeeeelicious! What can I say? A lucky combo that created itself through things that needed to be eaten in my fridge! I ate this with Baked courgette - also very very simple but flavour-tastic!  :)

Ingredients:

Diced beetroot
Chickpeas
Sliced radish

Vinaigrette:

Olive oil
Balsamic vinegar * and red wine vinegar, half of each
Dijon mustard and grainy mustard
Garlic, chopped
Fresh mint, chopped

Mix together chopped veg, chick peas and vinaigrette. Let it stand for a while for the flavours to mix and develop.
Delicious as a salad but could also be a perfect relish (chop ingredents finer) for tortillas, burgers, fish or whatever you fancy! I imagine it would be delicious with cucumber too...Mmmmmm.

* watch out for ingredients! Often contains colouring (caramel) or flavouring... it need only contain wine vinegar and grape must.

Baked Courgette

So so tasty but also extreeemly easy to make :D

Cut courgettes in half, then in half lengthways, then cut again into quarter sticks.
Chop as much garlic as desired (I did 2 cloves) and 2 or 3 shallotts to taste.
Put it all into an earthenware dish.
Cover with a few big lugs of olive oil and toss.

Cook in oven at medium heat, covered with foil for first 15 to 20 mins. Then take off foil and toss. Continue cooking for a further 15 mins until coloured.

Great eaten with Balsamic Beetroot Side!

Mackerel Spread

One of my staple foods, I make this a couple of times a month (not more so as not to get sick of it!!)
Extreeeemly simple and oh so good:

Tinned mackerel (in olive oil or just plain/grilled/smoked- just check the ingredients!)
OR fresh smoked mackerel
1 or 2 tspns Tahini (optional - I am now allergic so don't use!)
3 tspns Mustard (grainy mustard!)
Olive oil (until desired consistency and taste)
salt and pepper
Whatever else you want depending on allergies etc. (ex. paprika,celery salt, lemon juice)
Fresh herbs as desired

Just mush it all up together with a fork, add olive oil and season to taste! If you are allergic to sesame paste, use another such as almond paste (delicious!...those were the days..!) - or just leave it out!
Alternatively, mix it in a food processor - mix most of it but keep back some lovely flakes of fish to mix into/ sprinkle over the super fine paste after - makes it all pretty with a sprig of fresh herbs or fresh chopped herbs sprinkled over. Mmmmmm :p
Enjoy on 100 % Buckwheat crackers, on a baked sweet potato, with cucumber, on buckwheat pancakes, savoury scones etc. or with salad! Y.U.M.

Dahl - very simple easy version!

A small cupful of red lentils (or yellow if you can get them without veg oil added!) -cooked to absorption, 15mins or less, so not TOO mushy...
Spices: curcuma, curry, cumin, ginger/ garam masala - or whatever you fancy*, to taste
Onion, chopped finely
Sea salt and black pepper
Mustard*, about a tablespoon
Olive oil

optional: Kale (shredded), broccoli

Dry fry spices, stirring, then add onions, coat in spices then add oil. Stir in the kale and cook for about 4 mins. Stir in mustard, add cooked lentils, a little water and some sea salt. Cook to absorption again, stirring all the time as you would with risotto.
Season with black pepper and serve with cooked broccoli florets!

*(watch out for ingredients! You'd be surprised what they can contain! And avoid Paprika and chili if you have inflammatory or gut problems)