This bread recipe was supplied by our blood sugar controlling expert Paul Wright and is ideal for diabetics and endurance athletes who are looking to avoid the sugar spike and stay in the fat burning mode zone! If the mixture is divided into 6 rolls as per the recipe each roll contains 3g of carbohydrate. It is also gluten and dairy free and can satisfy your bread cravings if your trying to avoid it, these are best eaten with butter whilst still warm from the oven.
300ml Almond Flour
5 tblsp Psylllium Husks
2 tspn Baking Powder
1 tspn Salt
300ml Boiling Water
2 tspn Apple Cider Vinegar
4 Egg Whites
1. Mix dry ingredients in a bowl.
2. Add the boiling water with cider vinegar to dry ingredients and mix until it resembles wet play dough.
3. Beat egg whites until they form stiff peaks and fold into the mix.
4. Moisten hands and form dough into 6 balls. Place on greaseproof baking paper.
5. Place in a pre-heated oven of 170oC and bake for about 60-70 mins.
6. They’re done when you hear a hallow sound if you tap the bottom, or prick them with a cocktail stick, if the stick comes out wet or doughy bake for another 5-10 minutes.
This kitchari recipe was donated by Ayurvedic Practitioner Rachel Collins and can be eaten by all doshas but is especially good for Vata Dosha, want to know what we mean by that make sure to check out Ger’s Monthly Update! And although this dish may look like a bowl of scrambled egg it is actually quite tasty and comforting so don’t let it’s look deceive you.
1 cup Basmati Rice
1/2 cup Split Yellow Mung Dal
3 tbsp Ghee
1 tsp Black Mustard Seeds
1 tsp Cumin Seeds
2 pinches Hing (Asafoetida)
1/2 tsp Turmeric
1/2 tsp Salt
4 cups Water
Wash the rice and mung dal well. If you have time let the mung dal soak for a few hours before cooking, as it helps with digestibility. If you have a particularly difficult time digesting beans, you may want to precook the beans for 20-30 minutes using the 4 cups of water.
In a saucepan over medium heat, heat the ghee and add the mustard seeds, cumin seeds and hing. Stir a moment until the seeds pop.
Add the rice, mung dal, turmeric and salt and stir until well blended with the spices.
Add the water and bring to a boil. Boil for 5 minutes uncovered, stirring occasionally.
Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes
Would you buy tahini from this man?
Dr Hauschka, yes once again we’re giving stuff away!
For over forty-six years, Dr. Hauschka natural skin care products, signature facial treatments and business practices have been based on a “holistic” philosophy. Their 100% natural skin care products are based on an understanding of the way skin works and its relationship with overall health, the goal being skin that is balanced and able to perform its natural functions without dependence upon a slew of products.
A Dr. Hauschka Skin Care regimen works best when part of a healthy lifestyle supported by diet, exercise and contemplative practice. All of these factors help to reconnect us with our natural rhythms, and have a profound effect on skin health and beauty. All are a part of Dr. Hauschka’s holistic approach.
One Supplement, Many Uses
This delicious recipe is adapted from Rick Stein’s India Cookbook. It is incredibly tasty and so easy to make. Using ghee gives the dish a real buttery flavour. Serve with homemade naan breads and/or rice.
800g mixed vegetables (chopped potatoes, sliced carrots, peas and spinach)
For The Sauce
Nichola Forrest, Nutritonal Therapist B.A. HDipEd, DipNut IINH, mNTOI. See clients from Only Natural on Wednesday mornings, cost of appointment is €60 for the initial consultation and €40 for follow ups. For appointments ring or text 087 619 6831.
Nichola Forrest has kindly decided to share some of her nutritional tips with us, just little ways in which we can try to increase our nutritional intake. This blog will be updated month to month and we hope you’ll find it very informative.
Make Sure to Feed Your Recovery
As a few of us from Only Natural are gearing up towards the Rosslare 10km run next Monday organised by Wexford Triathlon Club, I’ve been focussing a lot the last couple of weeks on recovery after training. I like to preach to others about the importance of replacing both protein and carbohydrate within an hour after a training session to encourage recovery and muscle repair but I can be guilty of missing that window myself! My sore muscles the following day are a good reminder. read more →