This recipe is adapted from Erica White’s, “Beat Candida Cookbook” Ingredients 225g/8oz plain wholemeal flour 1 teaspoon bicarbonate of soda (e.g. Doves Farm) 2 teaspoon fresh lemon juice 1 tablespoon extra virgin olive oil or melted butter 1 organic free-range egg 150ml / 1/4 pint almond milk […]
Read more →This recipe comes from Danielle Walker’s ‘Against All Grain’ cookery book. Ingredients 2 cans unprocessed coconut milk 3 teaspoons unflavoured gelatine 2 tablespoons raw honey 1 x 50-billion probiotic capsule Method Place 1/4 cup of the coconut milk in a small bowl. Sprinkle the gelatine over it […]
Read more →Babaghannouj Pre-heat oven to 220°C 2 aubergines 2 tablespoons cold-pressed extra virgin olive oil 1 garlic clove, crushed 2tbs tahina (sesame seed paste) 2tbs lemon juice, freshly squeezed 2 tbs fresh flat-leaf parsley, finely chopped Salt and freshly ground black pepper Pierce the aubergine near the stem […]
Read more →Green Vegetable Crackers 1/4 onion 2 garlic clove 1/2 head spinach (or I use the left over green from my green juice) 1/2 cup fresh green herbs 1 courgette, grated 1 carrot, grated 1 cup flaxseeds, soaked overnight (not drained) 1/2 lemon, squeezed Salt and pepper to taste […]
Read more →Raw Carrot and Flaxseed Crackers 1 cup almond pulp (left over from making almond milk) 1 cup of carrot pulp (left over from juicing) – you can use a mixture of carrot and beetroot also 1 cup of flaxseed, cover in water and soaked for 4 to […]
Read more →Nut Bread Recipe Preheat oven to 190°C (375°F) 2 ½ cups ground nuts ¼ cup melted butter or ¼ cup natural Yoghurt or small amount of fruit juice (add last and adjust amount depending on the consistency of the batter) ½ tsp baking soda 1/8 tsp salt […]
Read more →Green Smoothie 500ml filtered or spring water (not carbonated) A few sprigs of fresh mint A little fresh ginger A small pinch of turmeric or cayenne pepper A handful of any berries of your choice or kiwi Half an avocado Half a cucumber (chop first) Handful of […]
Read more →Hummus with Crudities 1 x 400g / 14oz can of chickpeas, drained and rinsed 1 ½ tsp ground cumin ¼ tsp paprika 2 small garlic cloves, crushed 2 tbs tahina 2 ½ tbs lemon juice (to taste) ½ tsp salt (to taste) ½ tsp tamari sauce 4 […]
Read more →Beetroot Hummus Serves 8 5 medium beetroots, cooked and peeled 1 tin Chickpeas, drained (or 100g dried chickpeas, soaked overnight and cooked until tender) 4 tbs tahini (sesame paste) 2 garlic cloves, crushed 1 ½ lemons, juiced – add to taste 3 tbs olive oil plus 1 […]
Read more →Carrot Hummus Serves 8 5 large carrots, cleaned and cut into approx. 2cm chunks 1 tin Chickpeas, drained (or 100g dried chickpeas, soaked overnight and cooked until tender) 4 tbs tahini (sesame paste) 2 garlic cloves, crushed 1 ½ lemons, juiced – add to taste 3 tbs […]
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