A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
Looking at healthy food & food alternatives- redesigning classic recipes & new recipes;
Dealing and living with chronic health conditions on a daily basis- & research about the conditions;
Alternative therapies & remedies, gardening, arts & crafts...
Before undertaking any recipes found on this blog please look to the note in 'Cookery' !

Sunday, 17 November 2013

Quinoa Tabbouleh...

Serves: 1 or 2 or 3 or 4
Ingredients
   2-4 tbsp olive oil
   2-3 large bunches of flat leaf parsley, washed trimmed and chopped
   1 bunch fresh mint, washed trimmed and chopped
   2 large tomatoes (or a container of cherry tomatoes, halved), chopped
   2-3 spring onions, thinly sliced
   2 cups cooked quinoa
   Juice from half a lemon
   salt and pepper to taste
Method:
  1. It is literally just putting it all together in a big bowl and giving it a toss…
  2. Put chopped parsley, mint, tomatoes, spring onions and cooked quinoa in a large bowl. Drizzle with lemon juice, olive oil, about 1/4 tsp salt and several hard turns on the pepper mill.
  3. Toss everything together. Taste for seasoning and add more lemon juice, salt and/or pepper if needed.
Serve.
I served mine with Kafta, a Spinach and Cannellini Bean Dip
and gluten free wheat free flat bread.
Make yourself a wrap, or just eat it as you like!!


Recipes to follow.
...

Tuesday, 12 November 2013

Garlic Ginger Chicken Chilli Stir-Fry with Vermicelli Noodles...

Delicious, healthy, fresh and quick- what more could you want from a stir-fry?
We can all appreciate a meal that is quick and easy using fresh ingredients that help to fight off the feeling of pain and sickness.

It seems that M. and I brought the colder weather back with us from Tassie to home... as we have had cooler temps and rain for the past couple of days!!
As I am feeling a bit run down already this is a great dish to help ensure I don't get a cold in this cooler change.
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Garlic has been used for thousands of years for many different purposes. One of the main uses is to reduce cholesterol and other fats in the blood.
But it can also be used to help fight off colds, flu, coughs, sinusitis and chest infections. To get any real benifit from it you need to consume it raw, or as close to possible.
Ginger is used in Chinese medicine to treat colds, nausea, vomiting and shortness of breath. It can also be used as an analgesic, an anti-inflammitory and in some studies it has demonstrated anti migrain effects when applied to the temples as a paste.
Karallieddee,L. & Gawarammana, I., 2008, Traditional Herbal Medicines. Hammersmith Press, London
Chilli can be used for many different things, but some benefits are helping lower blood sugar levels after consumption (through reducing the amount of insulin required by the body), stimulates circulation, purifies blood and can boost your immune system.
Read more: http://www.speedyremedies.com/chili-benefits.html

Serves: 4- 6
Ingredients:
   1 cake of Vermicelli Noodles
   1 large chicken breast, trimmed and sliced
   1 tbsp sesame oil
   2 garlic cloves, finely diced
   1 thumb sized piece of ginger, finely diced
   1 tbsp chilli sauce           
                                    (because I am using the sweet chilli sauce it doesn't help to lower blood sugar levels-
                                              due to the cane sugar- but it doesn't increase quickly, like with normal sugar)
   1 medium brown onion, cut into wedges
   1 large carrot, julienned
   1 Lebanese cucumber,  julienned
   1 bunch bok choy, trimmed washed and 1/2 of the bunch ripped up.
   1 can baby corn, rinsed thoroughly and snapped in half
   1 large handful cashews
   hot water
Method:
  1. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, whilst stirring, until the chicken is almost cooked through but is yet to pick up any colour. Add onion and sautee till the onion is slightly wilted.
  2. Meanwhile fill the kettle and boil, pour boiling water into a large heat proof bowl and add the vermicelli noodles, stir gently with a fork to break them up.
  3. Add chilli paste, 1/4 of the carrot, and the baby corn. Stir and cook for a minute or two, it will start to run out of 'juices' so add 3 tbsp of hot water from the noodle bowl.
  4. Cook for a further 4-5 minutes on low to medium heat, at the end of the time add the garlic, ginger and ripped up bok choy and stir (allowing it to slightly wilt). 
  5. Drain the noodles and toss through the remainding half of the bok choy. Take the leaves out and lay around the inside of the bowls.
Serve the noodles, then the chicken stir-fry mix and top with the cucumber and remaining carrot.
Enjoy!

Monday, 11 November 2013

Sweet Green Chilli Sauce...

Hey Guys
Sorry I have been quiet this past month, I have been busy jetting off around NSW and also across to (and around) Tassie!!
M. and I spent just over a week in our 'hometown' of Forster on the NSW Mid North Coast at the start of the month...
We were visiting family (both of my elder brothers, M.'s Mum and Dad {separately}), M. was working with his Dad at the Caravan Park he runs, and I also spent time going through my recently deceased Nanna's estate and the belongings she left me.
We then headed off to Tassie for a short exploration holiday and visiting my Dad for a couple of days while we were in Launceston.
There will be an actual blog post for our holiday to come later this week... it was AMAZING!!
Then as soon as we got home we had to go back up to Forster for a wedding, one of M.'s close friends.

It's nice to be home and to have time to just take it easy, especially as atm I am having somewhat of a kick back effect- probably from pushing myself too far and from ignoring things so that I can have fun!
 .............................................................
Here is a sauce recipe that M.'s Dad makes, he has a whole lot of chilli plants, he doesn't even need to plant them anymore- they just sprout on their own!!!
Normally it would be red chillies, but all of our chillies from the garden are still fairly young plants- hence they are green.

Ingredients:
   500g green chillies (preferably long), stems trimmed
       (I use all of the seeds in mine, but for this recipe I'll do it with only a portion)
   3 garlic cloves, peeled
   3 cups white vinegar
   3 cups low GI can sugar
Method:
  1. Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies, coarsely chop and place in the food processor.
  2. Add the garlic and 250ml of vinegar, procces until finely chopped.
  3. Place the chilli mix, remaining vinegar and cane sugar into a large saucepan on the stove top, on low heat. Cook, whilst stirring, for 5mins or until the sugar dissolves.
  4. Increase heat to high and bring to the boil.Reduce heat to medium and simmer, stirring occasionally, for 35- 40mins or until the sauce thickens.
  5. Pour into sterilised airtight bottles and seal.
Enjoy in a wide variety of recipes!!

Tuesday, 1 October 2013

Chocolate Pots...

These Choccy pots are kinda like a mix between fudge, 'pudding', mousse and actual chocolate, in all honesty they were kind of an accident a delicious amazing accident that I want to make again and again....
They are sooo yummy!!!
Rich and creamy, velvety and decadent it's like nothing I have had before- and it's completely vegan and sugar free- WAIT WHAT?!
Yup and there are only 4 ingredients, well 3 if you don't include water!!!

It's like, a non denominational, heaven in your mouth- hehe that's a big statement but for a chocolate lover like me it was just so delicious, something to savour with every loving mouthful...

Serves: 4-8 depending on your restraint and how much you choose to eat (but 4 pots)
Ingredients:
   250g 85% dark dairy free soy free chocolate, chopped
   3-6 tbsp agave syrup (depending on how sweet you like it, me- I like it a bit bitter!)
   4 tbsp coconut oil, if needed add more
   roughly 3/4 cup water, if needed add more
Method:
  1. Melt the chocolate, coconut oil and agave in a double boiler (or a makeshift one), using a heat proof spatula continuously stir the chocolate mix ensuring the chocolate doesn't overcook. 
  2. Fill a large bowl with ice cubes and then place another, smaller bowl on top of this and set aside.
  3. When the chocolate has melted, empty the chocolate into the smaller bowl (I simply placed the bowl I was melting the chocolate in onto of the ice), and stir thoroughly.
  4. Slowly add the water, whilst stirring. This may as first make it more runny but it will eventually thicken up a little- you want it like a thick chocolate sauce consistency.
    If you find it is too 'watery' stir it some more, heat up some coconut oil separately and slowly add it.
    If you find it it so fudgy (without being set in the fridge) then add a little more water and stir again.
  5. Once happy with the consistency pour it into your pots and place them in the fridge with lids on or put glad wrap/clingfilm over the top.
    Allow them to chill for at least 2 hours (or if your impatient like me and just want to get at them- when there is surface resistance)
Serve and ENJOY!!


Please let me know how you go with this recipe when you give it a try!!

I am going to make it again, see if I can get the same result...I'll let you know how I go!
Teg xo

Sunday, 29 September 2013

Start the Day by Drinking Your Oats...

Lately I have been looking into ways I can increase my soluble fibre naturally and easily.
And the solution came easily- why don't I just add them to my smoothies?!

Oats contain soluble fibre called beta glucan, which is known to help in reducing cholesterol by the blocking of re-absorption of cholesterol when it passes through the digestive system. Regularly having oats lowers the cholesterol levels in the body.
- Oats contains low levels of sodium. This reduces the risk of contracting high blood pressure and hypertension.
- The soluble fibre present in oats tends to slow down the digestion of carbohydrates, thereby reducing the spikes in the blood sugar levels, helping people like me who have insulin resistance (due to PCOS) or diabetes.
- Eating oats leaves one much fuller, therefore you tend to eat less. This is especially good for those trying to lose weight.
- Oats contains very low levels of fat and lesser calories. This makes it good for overall health.
- Being a good source of natural dietary fibre, oats are beneficial in curbing the problem of constipation.
- Oats are also known to contain compounds called phytochemicals that can reduce one's risk of cancer.

Here are some of my favourite oatmeal smoothie recipes to date...
Really you can chuck anything in there- I like bananas (even though they are higher in GI) as a base in most of mine as it makes it really creamy but mainly because it is a double action in helping treat my dehydration- see treating dehydration naturally.

To make smoothie construction easier I like to pre-freeze ingredients like bananas, berries, apples, mango flesh, etc.


Berry Choc Banana Oatmeal Smoothie..
1/4 cup rolled oats
1/2 cup milk; almond, oat or rice milk
1 1/4 tbsp raw cacao powder
1 tsp agave syrup
1 1/2 frozen banana
1 large handful frozen mixed berries- I used blueberries, strawberries, raspberries, blackberries
Method:
Place all ingredients in the blender and blend on high speed until nice and smooth. Add more milk if needed.
Serve.

Raspberries Oatmeal Seeds and Coconut Smoothie..
1/4 cup rolled oats
1/2 cup milk; almond, oat or rice
1 1/2 large handfuls frozen raspberries
2 tbsp pepitas
1 tbsp sunflower seeds
2 tbsp shredded cocounut
Method:
Place all ingredients in the blender and blend on high speed until nice and smooth. Add more milk if needed.
Serve.

Spiced Apple Oatmeal Smoothie..
1/4 cup rolled oats
1/2 cup milk; almond, oat or rice
1/2 tsp ground cinnamon, to taste
Pinch of turmeric
1/2 apple, cored and diced
1 tsp maple syrup or agave syrup
A few drops of lemon juice
1 fresh date, pitted (optional)
Method:
Place all ingredients in the blender and blend on high speed until nice and smooth. Add more milk if needed.
Serve.

Banana Choc Oatmeal and Seeds Smoothie..
1/4 cup rolled oats
1/2 cup milk; almond, oat or rice
1 1/2 frozen banana
1 1/4 tbsp raw cacoa powder
2 tbsp pepita seeds
1 tbsp sunflower seeds
2 tbsp shredded coconut
Method:
Place all ingredients in the blender and blend on high speed until nice and smooth. Add more milk if needed.
Serve.

Banana PB Choc Coconut Oatmeal Smoothie..
1/4 cup rolled oats
1/4 cup milk; almond, oat or rice
1/4 cup coconut milk
1 1/2 tbsp crunchy peanut butter, home-made if possible or reduced sugar, oil and salt
1 1/2 tbsp raw cacao powder
Method:
Place all ingredients in the blender and blend on high speed until nice and smooth. Add more milk if needed.
Serve.

Ginger, Berries and Oatmeal Smoothie..
1/4 cup rolled oats
1/2 cup milk; almond, oat or rice
1 large handful of mixed frozen berries- I used blueberries, strawberries, raspberries, blackberries
1/2 thumb of ginger, thinly sliced
Method:
Place all ingredients in the blender and blend on high speed until nice and smooth. Add more milk if needed.
Serve.

Mango Cinnamon Oatmeal Smoothie..
1/4 cup rolled oats
1/2 cup milk; almond, oat or rice
2 mango cheeks, diced
1 tsp ground cinnamon
Method:
Place all ingredients in the blender and blend on high speed until nice and smooth. Add more milk if needed.
Serve.

Mandarin Ginger Oatmeal Smoothie..
1/4 cup rolled oats
1/2 cup milk; almond, oat or rice
1/2 mandarin, peeled seeded and as much plinth removed as possible
1/2 thumb of ginger, thinly sliced
Method:
Place all ingredients in the blender and blend on high speed until nice and smooth. Add more milk if needed.
Serve.

Massaman Beef...

When I make curries I like to make them completely from scratch...no short cuts!!!

It may seem like a hassle to many but I like to know what is going in my food, but I also really enjoy knowing that I made something completely by myself.
Well except from farming the meat and growing the herbs and veggies- my garden isn't that good yet!!

Serves: 4-6
Ingredients:
   1-2 pounds beef (lamb or chicken can also be used), cut into cubes or thin pieces
   2 1/2 cups beef or vegetarian 'beef' stock
   1/3 cup diced onion
   3 bay leaves
   1-2 potatoes, sliced into chunks 
   Handful fresh coriander or basil
Curry Sauce:
   1 thumb-piece ginger, grated OR 1/2 tbsp. ground ginger
   4-5 cloves garlic
   1 stalk lemongrass, diced OR 2-3 tbsp. frozen prepared lemongrass
   1 red chilli, sliced, OR 1/2 to 3/4 tsp. chili flakes or cayenne pepper
   1/4 cup chopped peanuts or cashews
   1 tsp. ground coriander
   2/3 tsp. ground cumin seed
   1/2 tsp. white pepper
   1 tsp. turmeric
   1/8 tsp. cardamom
   1/8 tsp. ground cloves
   1/8 tsp. cinnamon
   1/8 tsp. nutmeg
   1 tsp. tamarind, or substitute 1 tbsp. lemon or lime juice
   1 tbsp. low GI cane sugar
   3/4 tsp. sesame oil
   2 tbsp. oyster sauce
   400 ml can coconut milk
Method:
  1. Place stock in a large pot over high heat. Add the meat, onion and bay leaves. If using fresh lemongrass, also add the upper leftover stalk pieces. Bring to a boil, reduce to low, until you get a nice simmer. Cover or partially-cover with a lid and simmer 40 to 80 minutes, stirring occasionally, until meat is tender or near-tender (Note: you can also choose to skip this step - see note below recipe).
  2. Add all 'curry sauce' ingredients, stirring with each addition. If desired, hold back a few tablespoons of the coconut milk for serving. Also add the potatoes. Return to a boil, then continue simmering 30 more minutes or until potatoes are tender, stirring occasionally.
  3. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk (regular dairy cream or homo milk will work too).
  4. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander or basil plus some additional nuts if desired. Drizzle over reserved coconut milk (if desired), and serve with Coconut Rice.
ENJOY!
Time-Saving Tip: In this recipe I have chosen to pre-boil the meat for more tenderness - it takes longer, but I find the resulting taste worth it.
However, if you're in a hurry, you can easily cut back on this step (if simmering meat 30 minutes or less, leave off lid or reduce stock to 2 cups).

Wednesday, 18 September 2013

Treating Dehydration the Natural Way...


Dehydration (hypohydration) in simple terms: is the excessive loss of body water, with an accompanying disruption of metabolic processes.
It is literally the removal of water from an object; however, in physiological terms, it entails a deficiency of fluid within an organism.
Taken from Wikipedia http://en.wikipedia.org/wiki/Dehydration

I am not going to get into the nitty gritty details of what dehydration is, the different types, what causes it or how it actually occurs.
If you want that info Goggle it, or I suggest this page : http://www.hydration.net.au/page/shop/info_page/a/infopage_id/e/46 is a great resource tool!!
But I will tell you that dehydration can occur due to many different reasons, some of them not easily apparent .
Instead I am going to by-pass all of that and skip straight to symptoms of dehydration, chronic dehydration and how to treat it!!

Someone who is chronically dehydrated at a point somewhere between normal and the mild dehydration may even be able to develop a tolerance for that state so that it becomes the “new normal” for them. Suffice to say that any level of dehydration can and will lead to long term consequences if left unadressed.

The initial signs and symptoms of mild dehydration in adults appear when the body is depleted by about 2% of total fluid. In this mild dehydration state symptoms are:
Thirst
Reduced Appetite (often despite a lengthy period without food)
Skin Flushing (especially face and neck)
Dark Coloured Urine (may be confused by supplement use or some foods)
Dry Mouth (and difficulty producing saliva)
Fatigue
Mild headache
Chills
Dizziness
At this point sometimes simple consumption of hydrating fluid will generally arrest any further development of symptoms.If the dehydration is allowed to continue to develop so that fluid loss reaches 5% of total fluid the following symptoms of significant dehydration are evidenced:
Decreased sweating and urination
Increased heart rate, respiration and body temperature
Extreme fatigue
Muscle cramps and Rheumatism
Severe headaches
Shrivelled and dry skin
Nausea, constipation and digestive Disorders
Rise in cholesterol levels
Cystitis and Urinary Infections
Neurosensory disturbances (tingling, numbness)
At this point simple consumption of significant amounts of hydrating fluid may arrest any further development of symptoms but often medical care and intravenous fluid are required.

When 10% of body fluid is lost immediate emergency help is required and in many cases this level of fluid loss is fatal. The symptoms of severe dehydration include:
Muscle spasms
Vomiting
Rapid pulse
Dim vision or temporary blindness
Painful urination with very low urine volume
Confusion
Respiratory depression
Neuromuscular seizures
Chest pain
Gastritis, Stomach Ulcers
Unconsciousness
Without immediate medical care including intravenous fluid, and other strategies to minimise organ damage, fatality or significant loss of organ function is almost certain.

The treatment for minor dehydration, often considered the first port of call, is drinking water and stopping fluid loss.
Plain water restores only the volume of the blood plasma, reducing the thirst mechanism so the hydration levels can be replenished.
Solid foods can contribute to fluid loss from vomiting and diarrhea.

In mild to sever cases of dehydration you need to replenish both water and electrolyte levels (through oral rehydration or fluid replacement by intravenous therapy).
This can be done by consuming clear fluids such as
water; clear broths; frozen water;
sports drinks (though you should look at the sugar levels!! It will make you more dehydrated)
electrolyte mixed drinks or ice pops (though you should check your blood results for potassium levels and sodium levels- if sodium levels are up maybe skip the pre-mixed electrolytes);
Coconut water re-hydrates more efficiently than water, has higher potassium levels than a banana, and has equal to or more electrolytes than pre-mixed specific electrolyte drinks;
Chamomile tea is an old favourite. Decaffeinated teas are an excellent choice when it comes to fluid replacement. Chamomile has the added benefit of being a natural pain reliever so it also helps relieve the stomach cramps that often accompany dehydration;
As well as consuming :
Bananas have great water content and are especially good for restoring potassium that has vanished with dehydration;
You can also try watery fruits such as cantaloupe, watermelon and strawberries. Watery vegetables such as cucumbers are good, too.

For severe cases of dehydration where fainting, unconsciousness, or other severely inhibiting symptom is present (the subject is incapable of standing or thinking clearly), and emergency attention is required.
Fluids containing a proper balance of replacement electrolytes are given orally or intravenously with continuing assessment of electrolyte status; complete resolution is the norm in all but the most extreme cases.

People who are dehydrated should avoid drinks containing caffeine such as coffee, caffeinated tea, and sodas.

…...........................................................................................
I personally chow down on bananas, A LOT of them!!!
And I looked into how to best replenish my electrolyte levels without affecting my pre-exisiting health conditions or making my dehydration worse... for me the pre-mixed electrolyte drinks, ice pops and sports drinks are a BIG HELL NO- they have waaayyy too much sugar in them, but also the sodium levels are too high.
Being chronically dehydrated for an extended period of time has driven up my sodium levels and severely depleted my potassium levels- HUZZAH!
So the best thing for me is coconut water and lots of it!!!
As well as drinking at least 2-3 ltrs of water a day.
At this point in time we are still not entirely sure what is causing my dehydration; we think it is most likely medication based.
But until we know for sure we cannot treat the cause of the problem, only the symptoms- even when we do know we may not be able to do anything about it as the medication in question is a vital one in the treatment of my IIH!!

ANYWHO... below are some yummy electrolyte drink recipes I snagged and minimally adapted from Everyday Roots.

Make Your Own Electrolyte Energy Drinks...
Lay-Low Recipe
1/4 cup of freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 1/2 to 2 cups coconut water
2 tablespoons agave or honey, to taste
Method:
Toss everything into a food blender and blend until the honey is dissolved, or just use some elbow grease and blend it by hand. Pour yourself a tall glass, drop in a few ice cubes, and enjoy.

Bright ‘n Early Recipe
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 1/2 to 2 cups of coconut water
2 tablespoons agave or honey, to taste
Method:
Same as above. You can halve or double the recipe as you need, and feel free to experiment with flavours. Keep in mind citrus fruits, especially orange, are a good source of electrolytes.

Sweet and Smooth-ie recipe
3 cups of coconut water
1 cup of strawberries
1 cup of ice
2 tablespoons agave r or honey, to taste
Method:
Throw into you blender and let it run until everything is thoroughly mixed together and the mixture is smooth.