Family tea this evening which Spikey was delighted about because it meant that he had four other dogs to play with as well as the children. Great not to have to cook as I’m a course this weekend – the next module for my NLP Master Practitioner Course. This module is about beliefs and I believe that you should never show up empty-handed when visiting family or friends at mealtimes. So it was time to make something especially as I also visiting friends during the lunch break.
My friend Jacky had given me a pot of her homemade apple and ginger jam for Christmas and I wanted to put it to good use so decided to make up a recipe – Apple and Ginger Slices
Apple and Ginger Slices
1/2 cup coconut oil
Juice of one large lemon
6 oz oats
4 oz spelt flour
4 oz ground almonds
1 pot of jam
Pre heat the oven to 180oC. Melt the coconut in a saucepan and add the lemon juice. Remove from the heat and stir in the oats, spelt flour and ground almonds. Press half the mixture into a greased brownie tin, spread the jam over it before adding the remaining mixture to the top and press down. Cook for about 25 minutes. Leave to cool in the tin before cutting into slices and removing from the tin.
Spikey is now glowing in the dark courtesy of his new light up collar – it is ideal for this time of year when it is dark so much of the time. It’s also nice to have warming food that makes you glow inside as well so I thought that I would make some Spicy Moroccan Soup (http://realfood.tesco.com/recipes/spicy-moroccan-soup.html) as it features some of my favourite
foods such as chickpeas, lentils and ginger. In true tradition I served it with some lightly steamed broccoli as I feel deprived if I don’t have some broccoli every day! I also made some scones to go with it.
Scones serves 4
8 oz Spelt Flour
2 1/2 tsp baking powder
1/4 tsp cayenne pepper
2 1/2 oz vegan margarine
3 tbsp soya milk
Mix all the ingredients together in a food processor and when they have all stuck together put on a greased baking tray and cook in a preheated oven for 15-20 minutes at 200 degrees
Every morning I whizz up a banana, root ginger, seasonal fruit, soya milk, oats and some cocoa/carob powder in my blender for breakfast. It really fills me up as breakfast is early and often lunch is late. Along with my freshly squeezed orange juice, it gives me instant energy and leaves me ready and raring to go. Mostly I eat straight away but sometimes in the summer I decant into a bottle and it comes to the beach with me when I go for a swim before work.
Ginger is a a natural anti inflammatory and adds a real kick. I use Alpro soya milk as it is a source of calcium and Vitamins B2, B12 and D and so a great idea to get these vitamins all in the first meal of your day.
I change the fruit according to the season – in the winter I like pears and the summer nectarines. Presently I’m enjoying Dad’s apples from his tree as well as the blackberries from my garden. Alter the amounts of any of the ingredients to suit your taste.
250ml Soya Milk
1 teaspoon of grated ginger
1 teaspoon of cocoa or carob powder
Handful of Oats
Whizz all the ingredients up in a blender, pour into a bowl, eat straight away and enjoy