2013 April

Creating a Wholefood Pantry: WHOLEGRAINS – part 1. And a baked porridge.

April 26, 2013 By Meg With 15 comments

I forget that it can be a little daunting sometimes, cooking with wholefoods and knowing what to do with half the stuff. There is SO MUCH information out there, some great, some not so much. It may seem easier to stick your head in the sand, or cover your ears and sing a Bowie classic, but can I tell you if you stick with it the results are so worth it! Starting today I am putting together a series on how to convert your pantry, one step at a time, to a wholefood style larder (that just sounds more luscious than pantry doesn’t it?).

So grab a cuppa, and settle in to read all about the first on the agenda, due to popular vote, WHOLEGRAINS.

Note** I have edited this post about three times now, it is SUCH a big topic, and I want to do it justice, it is really hard to condense this information! Please let me know if you would prefer to hear about it from another angle. I am starting with some general info and three gluten free ‘grains’ – Buckwheat, Quinoa and Oats (controversially). The other grains and how to prepare and cook them all is to follow.

Grains have a bit of a checkered reputation at the moment. There are a lot of people restricting them greatly, or not eating them at all. And then there is the other side of the fence with a lot of people eating mainly grains.

We need to understand also that wholegrains are a whole different ball game to refined grains, and require a completely different set of digestive skills. Remember your mother or grandparents telling you to chew your food 32 times? They were actually onto something! This is what it takes to get the salivary glands …

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Wholefood Baking, Jude Blereau Style.

April 18, 2013 By Meg With 51 comments

That Jude, she’s done it again! What? An essential masterpiece of baking, written with love and fantastically photographed and styled. It is an absolute joy to read for the novice and seasoned baker alike. Not only is this gorgeous book packed with amazing recipes, it caters for specific dietary needs (gluten free, dairy free, egg free), and spills forth a thoughtful, detailed and educational section on explaining the different ingredients, tools and equipment for the kitchen, and a beautiful piece on the instinct and technique of baking. LOVE. Strawberry Mousse Tart; Vanilla and Almond Cake with Rose Almond Cream and Raspberry Jam; Sweet and Sour Dark Chocolate Buttermilk Cake; Blackberry and Cacao Nib Panna Cotta Trifle; Carrot, Pistachio and Amaranth Cake; Banana and Coconut Bread with Passionfruit Icing; Cornmeal, Spelt, Parmesan and Cheddar Crackers. I could go on forever – it’s ridiculous! It is actually RIDICULOUS how amazing these recipes look, and I love that I know that Jude has put so much love and soul into putting them all together.

Can I get a round of virtual applause for Jude?

Jude has been kind enough to give My Wholefood Romance a copy to give away. I have had in my possession for two whole days this amazing book. All I want to do is rip into it and lovingly start to ‘season’ the pages with delicious mess. But, I have been handling it very carefully, not opening up the pages too much – it’s very hard!! But I am so happy to have the pleasure of giving it away. So, how to decide. I thought, given I am about to start a new series on transforming your pantry step-by-step into a wholefood loving pantry, that I would base it around this.

I would love to hear what element of …

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Pimp up your Popcorn

April 10, 2013 By Meg With 4 comments

I had the most delightful day with my daughter yesterday, we went to the movies, then to the park, then pretended to be different animals for the rest of the afternoon (she’s three years old – just to put it into context). I feel pretty lucky to be able to have days like this! But I digress. Going to the movies is an expensive outing these days, especially once you add in the food and drink that you might buy once you’re there. BYO is the way forward, not just economically but nutritionally. I love popcorn! It’s such a fantastic snack, but the stuff that you get at the cinema is not. I won’t go on about it, we all know it’s not great; trans fats, fake butter flavour, popcorn lung, you get the idea.

Why not make your own and be the director of your own ‘choose you own adventure’ popcorn story! It’s fast, inexpensive, versatile, and you can make it into a legitimate nutritional snack – score!

Here’s what we took with us yesterday.

Almond, buckwheat, chia, sesame, goji, sunflower seed, coconut flake, dried mulberry, dulse flake, coconut oil popcorn.

My daughter was thrilled as her home-made popcorn was immediately coveted by the girls next to us, and she then proceeded to tell them all about how to make it – so cute!

I always start with the same base, and then add to that depending on the occasion.
I use coconut oil as it is safe to use at high temperatures.

1/4 cup popcorn kernels (organic and non-GM if you can)
1 tablespoon coconut oil
pinch sea salt
1-2 tsp dulse flakes

Tip number one:
Heat the coconut oil in a saucapan to a med-high heat, not too high or you will end up with burnt

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How to make delicious Oat Milk, and Crunchy Superfood Truffles with the leftover pulp.

April 1, 2013 By Meg With 1 comment

We have some fabulous herbs and foods in our world that can assist us though busy times, or times of stress, and the humble oat is my first port of call today.

Oats are wonderful! In naturopathy we use oats both as a liquid herbal extract, and as a food in treating a whole host of conditions. They are warming and soothing in nature, and contain lovely amounts of calcium, potassium, iron, manganese, zinc, vitamins A, C, E, K, B vitamins, amino acids, and of course soluble fibre. Whoa! Traditionally, they have been used as a nervous system tonic, used for nervous debility and exhaustion, and to support an overly stressed nervous system.

Not only that, but they are well known for their effects on cholesterol management due to their soluble fibre and beta-glucan content. The beta-glucan increases the production of bile acids by the liver, which bind to cholesterol, preventing its reabsorption and it is promptly escorted out of the body. There have also been studies showing positive effects in lowering high blood pressure, and balancing blood sugar – awesome!

You can use them topically to calm irritated or itchy skin. Pop a cup of rolled oats in a clean old stocking or sock and soak in the bath with it’s milky goodness.

So pop on some porridge, make up some muesli, or whip up some oat milk! Oat milk is a great alternative for those not eating dairy, and it’s nice to make your own to avoid the vegetable oils and what not that comes with the shop bought varieties. Plus it’s loads cheaper! It may not have the protein profile of a nut milk, but it is still full of nutrients and has a richer taste compared to some other nut milks. I have used oat groats

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