I have been cooking, and have almost decided that I just can't live this new way without a stove. Do you all have one? I guess so. I have used a microwave for everything for about the last 15 years. It's good, but not if you want to get better at this thing called cooking.
With this new gluten free regime, I know and CAN FEEL my body repairing itself. How good is that! For me it is a startling and wonderful breakthrough. A REVELATION! It is how we all should be. Get the food thing right and everything falls into place. Food then becomes your medicine.
My sense of smell has come back. I have never been able to smell some flowers, now I can smell them - boronia, daphne – and they are beautiful. Plus, my tinnitus has gone which is quite amazing. Another thing, I can actually feel what is going on in my gut. I could always feel pain, but this is just feeling it working (peristalsis in particular). If you have always had happy-bowels, you will bnot know what an amazing experience this is.
Did you like the video on the LONGEVITY SOUP? If you give me positive feedback I will do more videos (especially when I have a stove).
THE RECIPES – "NO GRAIN NO PAIN"
Want to feel fabulous – like me! Just give the gluten free life a go for just two weeks. If you feel as good as me, you will stay on it forever.
I made some bread on the weekend. It didn't work because …. I put yeast in it!! I am still learning. I didn't think yeast would make a difference BUT IT DID. I just swelled up like a balloon and farted all nite. So I am back on the beautiful yeast feee, gluten free, Orgran bread mix with added seeds. I do urge you all to start a sourdough mother so that you can make bread that tastes like bread. You just use it in place of yeast, so that you won't have the trouble I had. But for me, it won't happen again, I have my starter sitting there
AYURVEDIC QUICK GLUTEN FREEE BREAD
INGREDIENTS: One and a half cups oat bran, 3/4 cup cornmeal, 1 teaspoons Sea salt, 2 teaspoons GF baking powder, 2 cups soy milk, 1 tabs. Maple syrup (or to taste), I large egg, 1 tablespoon coconut oil, and a selection of nuts and seeds.
METHOD: Preheat oven to 250C
Mix together dry ingredients, and in another bowl mix the wet ingredients. Then add the wet to the dry with a minimum of strokes. The mixture to be a yoghurt like batter. Pour into a greased 8 inch square baking pan and bake for 20 to 25 minutes or until done. (you could also put in a muffin pan = 12 muffins)
*you could also add grated zucchini, mashed banana, apricots and other dried fruit in place of some of the liquid.
* SAGE ONION BREAD: saute 1 diced small onion in 1 tablespoon of oil. Omit the sweetener in recipe above and add 1 teaspoon of sage. Stir these into the mix above. Savory and light.
GOLDEN MILK (some of you asked for a repeat).
Ingredients:
To make a paste for wounds, put 3 tbsp (30g) dried turmeric powder in a pan with 150ml water and simmer to a thick paste. Place gauze on the affected area and apply the cool paste for a few minutes 3 times a day. To make GOLDEN MILK: put 200ml milk (soy or any other variety), half teasp turmeric paste (see above), I teasp almond oil, and honey (to taste), in a pan. Heat to just below boiling point. Then blend in a blender to a froth (you can add fruit or berries to taste). Enjoy, and know it is doing you "a power of good".
AYURVEDIC GLUTEN FREE COOKERY CLASSES?
Feel stodgy, bloated, lacking energy, overweight? Sounds familiar? All those who would be interested in coming here to the studio and taking part in my GF cooking (AND EATING) experiments please email me. There would be a charge, but you would get to eat what we prepared. Let me know. I think it would be fun – and it would really push me into getting a stove!
COLD PRESS JUICE EXTRACTOR (not electric), and NUT MILK BAGS. These are two things that we could use in our cookery classes, and which I will review for you, with other products I find as I go along.
THE JUICE EXTRACTOR - is a german designed cold press juicer. Simple and quiet. I am just waiting for it to arrive. Ditto the Nut Milk Bags - then I can show you how to make your own nut milks (without the crunch). Have you seen how expensive it is becoming. I like VITASOY, but Coles seem to be discontinuing it. All that is available is Sanitarium. Making my own will solve this problem...
THE GARDEN:
Has been cold and quiet in the garden, but things are on the move. I spent some time wedding out the sticky-weed before it got hold, put down straw (waiting for bark chips on Thursday), and generally did pre-summer things. It is raining here at the moment which is great because it will water in the blood and bone I put around (and the dog likes snuffling out!), and settle the straw. I had visions of it blowing everywhere, but that is minimised now..
The lemons are just there ready to pick, and the chicory, watercress, mints, herbs, spring onions, broad bean tips have all been added to the LONGEVITY SOUP and to producing some memorable salads. The rhubarb, and comfrey are pushing their heads up, and the beetroot and potatoes are just sneaking their heads above the soil too. I have planted loads of parsley because I use heaps, especially in the summer.
When I pruned the blueberries, black currants, and marion berries, I didn't like to throw the prunings away so I potted up a some and the left overs I planted out, and they have all taken root! So I am going to have lots of berries in a year or two. Last year the marion-berry produced 1 kg a picking which I thought was extraordinary. I have only just finished eating the berries I froze last year, and I still have a few elderberries left.
All this Bodes well for our cookery class – lots of home grown produce!
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