Lemon and Cayenne marinated Halloumi

Until recently I had never been a fan of this hard but soft cheese. I mean who really likes to chew on something that squeaks every time you bite down on it? But then I tried some on a vegetarian platter that wasn't squeaky and chewy at all and decided that I could, indeed eat this. So I bought a block and seeing as it's not the most flavourful cheese decided to marinade it in some flavours that will pop and excite your taste buds.

Limes, limes, limes. These green little balls of tangy zest remind me so much of my time in Mexico as lemons just weren't available. Used for a range of different things like margaritas, marinades, salad dressings, tequilla, fish and much much more, it just seems to transport me back to temperatures that sore over 30C and the beach. And although not so great for the enamel on your teeth, limes along with other citrus fruit have fab antibacterial properties. Wondered why people always tell you to drink hot lemon and ginger when you have a sore throat?!

Lime and chillies are a match made in heaven, not only in the taste department! I've use chillies a lot {here and here} and I love this flavour combo. A sharp taste followed by a peppery hit which is soothed by the sharpness of the lime. It's perfect! If I had a pestle and mortar I would have bashed up these tiny chillies up some more to get all the punch out of them and into the marinade but no such luck for me. If you do have one, give them a good bash! And because I didn't, I used ½ tsp of cayenne pepper just to get some more spiciness into the marinade!

Now, let's talk halloumi. Not suitable for vegans, it's quite a weird type of cheese. Even if your a veggie be careful as it is made with rennet and not necessarily vegetarian rennet. This cheese is originally from Cyprus and apparantly dates back all the way to AD390…it's quite unusual in the sense that no acid or acid bacterium is used during it's making. One traditional way of storing halloumi was wrapped in mint leaves. Kind of cool huh!

RECIPE:

1 pack of halloumi

1teaspoon of dried {and bashed} chillies

juice of 2 limes/lemons

1tbsp sunflower oil

-if you want your marinade extra spicy, add ½ tsp of cayenne pepper.

Cut halloumi into slices slightly larger than 1cm. In a jar place all the marinade ingredients and give it a good shake. Pack in the halloumi and leave for at least 24hours in the fridge.

To cook, heat a pan, pour some of the marinade in and then lay the slices down. Check to see when colour goes golden brown then turn over. Serve with fresh tomatoes and some microgreens. No need for salt as this cheese is very salty!

Smoked haddock endive cups

It's cold outside. That sentence will be appearing a lot in my future blog posts as winter comes hurtling towards us at a speed I've not been aware of. I dream of sunshine, white sand between my toes and turquoise water. Oh, how I have been spoilt for the last 5 years of my life living in Mexico.

This recipe is a little homage to sunnier climes and while the heating is on full whack gives me a little bit of a beach feeling!

Smoked haddock. There are two camps. The yellow dyed one and the natural coloured one. I'm the camp for the natural look {no surprises there!}. Not that I wouldn't eat it if served, but I just wonder what exactly that food colouring is doing to my body. Fish, as we know is full of good oils. Oils that help our joints stay limber, help our cells to keep re-building and help our brains to keep ticking over.

I find that endives get a bit of marmite reaction. You love them or you hate them. I'm a lover but it wasn't always so. Long ago as a child I remember a mouthful of salad with chopped endives, walnuts and bitter lemon. Ooof! My mouth still puckers at the memory of full on bitterness. A lesson to remember that flavours need to be mixed and complimented. There are many types of endives but in general you can count on them to provide a wide range of minerals {zinc, magnesium, iron etc}. Adding these leafy greens to your diet has been said to lower glucose levels which can only be a good thing!

RECIPE:

1 piece of smoked haddock

½ spicy sweet pepper cut into thin strips

1 celery stick finely sliced

1 bulb of endive, washed, trimmed and laid out in individual leaves

some radish micro-greens

Place the fish in the pan, sprinkle black pepper over, squeeze some lime juice and put in the oven for 15mins at 190C or till cooked. In the meantime prep all the veggies. When the fish is cooked, with two forks gently flake the fish and fill each endive leaf with some fish, sprinkle over some slices of celery, a couple of slices of pepper and some radish micro-greens. Drizzle some olive oil and serve warm.

Gluten Free Orange and Lemon Cake

This is one of those dishes that you make every now and again because although it's worth eating even with all the sugar in it, there is a lot of sugar in it. Don't be put off. Maybe I shouldn't have said that but I might as well warn you now. There is a lot of sugar. But, on the plus side, you can eat small slivers over an extended period because this cake is so moist and juicy that it will definitely last in a sealed tin.

Now this is not my recipe. I wish it was my recipe but I have adapted it a bit. First off the recipe came to me on a piece of paper with no author or title. It asked for flour, and I changed it to ground almonds. Secondly I put in more orange and lemon zest than the recipe asked for to give it a real tang.

Citrus fruit are renowned for being a good cleanser. Who hasn't heard that a cup of hot water with a slice of lemon is the best way to start the day? We all know that citrus fruit have good doses of Vit C but did you know that they also have the most activity when it comes to antioxidants which helps boost our immune systems and fights off bad stuff like cancer and diseases.

Cinnamon and Star Anise. My kitchen smells something like a cross between Christmas and far away lands. It was boooootiful. Star Anise can be used to help bring out a cough and all the yucky stuff that gets stuck in your chest. Mixed with some honey and water it's also been known to help with tummy cramps. The shape of these get me every time!

Cinnamon has amazing properties, first I have to talk about how great  it is for regulating blood sugar levels! Yay, another food/spice  to add to our 'helpfull' lists for those of us with Insulin Resistance. Other uses include helping with pain, inflammation and hormone balancing.

RECIPE:

200g castor sugar

145g ground almonds

215m sunflower oil

4 large eggs

finely grated zest of 2 lemons and 2 oranges

1½ tsp baking powder.

Syrup:

juice of 1 lemon and orange

90g castor sugar

3 star anise

1 stick of cinnamon broken up

Oil and line a tine with baking paper. I have used different tins every time I make it (round to flat and square) It won't rise a huge amount but there is a good amount of mix. Combine all the cake ingredients together and give it a good beat. Immediately put into your tin and put it in the oven. Turn oven to 190C and set your timer for 40 mins. A cold oven is what makes this cake work also, the top will look like it's getting brown too quick. Cover with a bit of tin foil.

With about 10 mins to spare, pop all the syrup ingredients into a pan. Slowly bring it to a boil (all the sugar wants to be dissolved before it boils) and simmer it for 15 mins. Warning: Smell in your kitchen will be amazing so be careful.

Check to see if you cake is cooked (skewer into the middle of the cake, if it comes out clean take it out, if there is a mixture on the skewer leave in for another 10 mins)

Once out though pour the syrup over the cake trying to cover all of the surface. This will make your cake so moist and amazing! I found that I had some syrup left over as I had covered the cake 2 with syrup and didn't want to drown it. So I've kept the syrup to make a christmassy cordial.

Miso infused bulgar stuffed Cabbage parcels

Yes, it's a mouthful. But oh what a mouthful of deliciousness. It was one of those electric lightbulb moments when I was walking down the hill thinking about cabbage. I know what's going through your head right now. And thinking back it's pretty strange that I was thinking about cabbage, nothing but cabbage for no particular reason. But. It turned out genius. Trust me.

Oh the cabbage. I love how the further inside you go the lighter it gets. Now of course there are different benefits with the different colours of cabbage so keep it varied. New research has shown that steaming cabbage is the best (good job my recipe uses that cooking method!) and the reason being is that, the fiber related components do a better job at binding with your stomach bile if steamed. Bit icky but trust those Harvard boys! It's also fantastic for cholesterol and Vit C, contains more than an orange to be truthful and for those of you who purchase numerous anti-ageing creams…you're actually just better off eating cabbage regularly.

Kale, kale, kale. Hopefully you've all had a go at making kale chips?!?! I'm looking at you in the back. I stole this little bundle off a friend down the road. Can you spot the two snails? So cute and so fresh. This gorgeous and delicious veggie is also great for lowering cholesterol especially when steamed….see a theme emerging?? Due to its unusual concentration of types of antioxidants (carotenoids and flavonoids) its a fantastic de-toxer for the body.

Now, let's talk bulgar wheat. I know it's not gluten free and if that's an issue for you I would swap it out for quinoa (just cook it in less miso). But I eat so much quinoa I thought that this would be a nice difference. It's part of the bunch called 'whole-grain foods' which are very good for you despite what your paleo friends tell you. This particular golden grain is a good source of protein, fiber, iron and Vit B6. For 100g you'll only get 33.8g of carbs. Not bad!

RECIPE:

½ cup of bulgar wheat

¾ pints of miso soup ( I used a sachet of miso and hot water)

6 stems of tender stem broccoli finely sliced

6 leaves of kale (any will do) finely sliced

Cabbage leaves, either 4 large ones or 8-10 small ones

First put bulgar in the miso soup and bring to the boil, lower to a simmer and cook till soft but not mushy. Meanwhile slice your kale and broccoli stems. Wash your cabbage leaves (whichever you're using) and cut a triangle out of the thick white part. This will make it easier to fold and make a parcel plus, this is the bit that takes the longest to cook!

Once the bulgar is cooked, strain of any liquid, shouldn't be a lot and mix with the finely chopped broccoli and kale. Season well.  Put your pan of water on to boil and get your steaming gear ready. Then spoon either two spoonfuls into the big leaves and a small spoonful in the small ones. Wrap the cabbage leaves around the filling and tie or use a cocktail stick to keep it together.

Steam for about 5mins (could be longer depending on how big your leaves are) but you want them with a slight bite to them.

Tip: if you want to switch up your filling you could add toasted pine nuts, flaked almonds, some raisins..a little chilli or some sliced shitake mushrooms. Nom Nom.

Aubergine Rings of Goodness

'Oh yay' I hear you say when you read the title and it once again has aubergine in it. I just can't get enough of this veggie. I love it. It's so versatile and it just soaks up any great flavour you want to add to it. This particular recipe comes handed down to me in one of those treasured and battered recipe books. It's a favourite with everyone and gives a spicy sweet punch.

I've spoken about aubergines here and here so I'm not going to keep ranting about the benefits of eating it. Instead I'm focusing on Cayenne. This wonderfully punchy spice is made from the dried and ground pods although like most general store bought spices it's usually blended with a cheaper spice so it goes further. I would totally recommend you to find a great spice dealer and stick with them. You will notice a massive difference in quality. Cayenne from Sierra Leone in Africa is said to be the most pungent and medicinal, it's said to be the purest stimulant producing natural warmth and great for circulation. Also knows as a great remedy for colds, coughs but do be careful. This is one serious spice.

Lemon. Another native of Norther India, this fruit comes in many forms. Big, small, sweet and sour. It's so versatile that it is constantly in my house. Gin and tonics, desserts, a cleaner and for savoury dishes, it's an all rounder!
Used as a disinfectant for sore throats as well as cuts and abrasions this has some serious natural healing qualities. In the third century AD the Romans believed that they were an antidote for all poisons. Along with other citruses they act as a solvents in the body which stimulate the liver and gallbladder which mobilise any inactive acids or toxic settlements.

RECIPE:

2 or 3 medium size aubergine

pinch of cayenne

juice of 1 ½ lemons

1 tbsp of honey/maple syrup

little slug of olive oil

Preheat oven to 200C. Cut aubergines into rings about 1 inch in width. Mix the cayenne, lemon juice, honey/maple syrup and olive oil in a little jug. Taste and see if you prefer it sweeter (the initial taste should be of sweetness followed by a kick of cayenne taken away by the acidity of the lemon). Lay the  rings in a tray as flat as you can. Brush both sides with the mix and pop into the oven for about 15-20mins. Turn over half way through. They should get a great caramelised look to them and be soft. 

This works great with rich meat like lamb or duck and don't forget that aubergine reduces in size considerably!

Coriander and chilli crusted fish

This week has been long and busy and it's only Wednesday. Oh gosh, help. My weekend was spent in the heart of the British countryside at one of my oldest friends wedding. What an amazing couple of days, happiness and love. That, was definitely the theme of the wedding!

So after a weekend of heavy eating (and drinking) it's only right to have something simple and clean to eat. This recipe takes such little time to prep and you can easily mix it up (see the end of recipe). It can be dressed up to look fancy for supper guests or if you're by yourself it will feel like something special.

I use any type of white fish I feel like. This particular one is sea bass  but, like I said. I use it on everything from sole to cod. I'm mainly trying to keep my recipes vegetarian (easily turned to vegan) and gluten free but sometimes a recipe comes into my brain that is too yummy. This is one of them.

I use coriander (fresh or dried) a lot, but I just love the stuff. Love it, love it, love it! Fresh is great but make sure you give it a good smell before you buy, don't worry about looking like a weirdo in the shop, as the more fragrant usually means it has a good flavour. If you can find it with it's roots still attached, even better. Used as a digestive aid for thousands of years, it's been found in Egyptian tombs and is most commonly thought of as indigenous to Mediterranean parts of Asia and Africa. It's a natural diuretic and helps purify the blood and strengthen the heart.

Parsley. Such a simple and over looked herb. Did you know that there are over 37 different varieties? I only knew about three or four until researching! This is one of those great purifying and protective herbs which is fantastic for digestive problems. In it's raw form it cleanses the blood, facilitates the dispersing of small-medium kidney stones and can treat deafness and ear infections. Pretty neat huh?! It also has a  high chlorophyll content which means it's good for that bad breath you may or may not get.

RECIPE:

3 medium fillets of fish

large handful of coriander, stalks and all

large handful of parsley, stalks and all

2 red chillies (use less if you're not sure about heat)

3 garlic cloves

good glug of olive oil

salt and pepper

options: good piece of fresh ginger, lemon grass, harissa, 

Clean fillets and lay them on baking parchment on a tray. Get the oven on at 200C. In a food processor blitz all ingredients (minus the fish) till a chunky sauce consistency. Split between three pieces. If using less fish then make the same quantity of sauce, blitz the remaining till smooth and you have a tasty and different pesto. Or if you have more fish but can't make more sauce, add more olive oil and spread it out.

Put into the hot oven till fish is cooked (more or less 15mins).

Serve with a refreshing salad.

Melanzane alla parmigiana

I've been in Dublin a week. One week exactly, and this dish symbolises a little 'happy anniversary' for me. It's hearty and decadent with none of the sinful staying-on-the-hips ingredients. If you're a vegan simply swap the parmesan for some nutritional yeast and Bob's you're Uncle!

I've talked about aubergines here but they're in season and so good that I just can't resist another recipe!  This is a classic, and I mean a classic recipe but, every family does it differently. I suppose it's like the Italian version of dahl…every family makes it and has their own special recipe...I leave the skins on because I love how it holds the shape but some people peel it off. The skin though, is actually where the phyto nutrients (improve circulation and nourish the brain) are concentrated so you may want to follow my example. I also add finely sliced chilli to the dish rather than flakes to my tomato sauce.

The aubergine is over 90% water which is why when cooked it reduces in size quite a lot. It's also great at soaking up oils and flavours you want to put with it. This is one of the veggies that is a great substitute for meat and in traditional Middle Eastern dishes this is exactly what it's used for. Aubergine is also great for diabetes and the prevention of. So get eating!

Garlic. Who doesn't love this pungent, sticky finger making clump of bulbs. For this recipe I add crushed clumps rather than chop them up. However in the tomato sauce I finely chop the garlic so it breaks down. The tomato sauce for this recipe is so easy. Finely chop an onion, add 4 sliced cloves of garlic and about 4/5 tomatoes depending on size. Fry off the onion and garlic, season and add the cut tomatoes. Pour a little water in and cook on a simmer till broken down. This will keep, freeze and be used as soup!

Just the smell of basil transports me to a place where there is sun and heat. Yum. A lot of people are unaware, but basil is actually native to India. It's a great natural insect repellent due to its super strong smell and there are numerous varieties! Also a great stimulant in the stomach, affecting appetite, digestion, nerves and it's said that it can counteract flatulence. Sir Thomas Moore wrote 'A man taking basil from a woman will love her always'. Maybe that is why it has become so associated with the romantic country Italy?

RECIPE:

3 medium aubergines, washed and sliced into 1 inch rings

5 cloves of garlic

handul of basil leaves

1 red chilli, sliced

tomato sauce (homemade or a bottled passata will do)

parmesan

salt and pepper

Coat the base of the pie dish with a paddle full of tomato sauce. On this place a single layer of aubergine rings. Season with salt and pepper, dot with crushed garlic cloves, basil leaves and chilli slices. Grate parmesan over. Repeat process: tomato sauce, aubergines, season, garlic, basil, chilli and parmesan till all used up. Bake in oven 200C for 20-25minutes or until aubergine slices are soft and the tomato sauce is bubbling away.

Warm lentil salad

Yes, lentils. Those tiny little pearls of goodness that come in so many colours. Sunday I talked about red lentils, today I'm talking about green lentils and maybe next week I'll talk about black lentils…
They are just so good for us, I can't stop telling people! And this salad is one of my favourite (and most versatile) ways of eating them.

So you already know that these bad boys are great for preventing blood sugar levels to rise rapidly after eating food. But did you know that they not only are a source for 6 important minerals, two types of Vitamin B but also protein?! Isn't that great? All for 230 calories a cup. They are also one of those things you can cook in big batches and keep for a couple of days. And cooking couldn't be easier. Put lentils in a pan, cover with water and bring to the boil. Adding a bouquet garnis will add flavour as will adding spices to the water.

The sweet potato. Oh, how I adore you. Since starting my insulin resistant way of eating I have had to take out all carbs, starches and a whole bunch of other deliciously bad things from my diet. One of those ticked-off-my-list-things is the potato. How I miss mash…chips…crisps! However, the sweet potato is a completely different matter. These little orange potatoes can actually regulate our blood sugar! Research has shown that extracts of it can 'significantly increase blood levels of Adiponectin'. This, is a protein hormone produced by our fat cells that is an important modifier of insulin metabolism! Yes, you can eat this potato on your insulin resistance diet…happy days.

In this dish I use both red onion and spring onions. For two reasons; they both have very different tastes but work together beautifully and, spring onions are in season. Even though I talked about onions here, there is always so much to say and maybe one day I will have to treat you with a whole post just about the blessed onion! For now though, let's just say you should be eating onions every day.

In my local farmers market I can buy fresh garlic and I have to hang it up to dry for a couple of weeks before really getting the full flavour of it. I love the colours and smells of garlic. It's another great one for regulating blood sugar levels as well as strengthening the immune system. Ever notice the sticky feeling on your fingers after working with garlic? That's the sulphur containing compounds being released.

At this time of year when the weather is hot, ok, supposed to be hot. There is no better 'cooler' than mint. No-one can quite decide how many species of mint there are but, it's anywhere from 13-18. This green crawling sprawling plant has a number of properties that range from helping with depression to aiding digestion. I use it when I've eaten too much (happens quite often you'll be surprised to know). Add a few fresh leaves to boiled water and drink. Yum. In this dish it works wonderfully to counterbalance the sweet caramelised red onion and what can be the heady deep flavour of sweet potato to make this perfect and light for summer.

RECIPE:

1 med-large sweet potato

6 spring onions

1 large red onion

2 whole garlic bulbs

300g green lentils

big bunch of parsley and mint

aged feta cheese

1lemon

On a parchment lined baking tray place the spring onions, quartered red onion (held together by the root end!), half an inch thick sliced sweet potato and halved garlic bulbs. Drizzle with olive oil and season with salt and pepper. Put into a preheated 200C oven and leave till cook with an occasional turn. Usually 20mins.

In the meantime, cook the lentils in water and drain. Finely chop the parsley and mint and put into bowl. Mix with the lentils and a drizzle of olive oil. Mound the veggies in the centre of the lentils, crumble feta around and squeeze the lemon all over. Eat warm or cold!
- You can of course make this vegan by leaving out the feta and also making it for meat eaters. Add strips of cooked chicken breast or steak to the mix. Switch it up by sprinkling the veggies with some cayenne/paprika or adding some cumin seeds.

It's a Dahl of a Sunday

The weather has closed. Summer has gone. Everybody will be white rather than red soon and I want colour, smells and flavour. Dahl is that dish. That dish that can bring back the feel of summer. It's full of goodness, totally vegetarian and vegan and one of those great dishes that you can make a bunch of and freeze. Technically, Dahl is not a dish, it's actually the name Indians use for lentils. Meaning that anything with lentils in is Dahl.  There are so many different types of Dahl and every family will have their very own recipe…this is mine.

It starts like most of my cooking with onion, garlic, ginger, cumin and coriander. Take a minute and picture the smell that is coming off these 5 ingredients once you add a little heat. Just take a minute.

Let's talk about the eye watering onion. Ok, we all know that there are a huge amount of types of onions; red, white, spring, chive, small, large etc etc. But to think that the onion family has 325 members and is one of the oldest vegetables known to man is pretty full on. There are so many legends and old wives tales about this veggie; to strap it to the soles of your feet during a cold will suck it out. Peel it under water to avoid crying (never works for me!). Fell over? Strap some slices over the bruise and overnight it will have gone….have you tried any?

This veggie has so many healing abilities that if you don't include it in your diet you really should. It's known for it's antibiotical, disinfectant, diuretic properties as well as helping with asthma, dissolving blood clots, regulating blood, infection fighting, the list goes on and on. Basically, EAT IT!

Another oldie but goodie. Ginger….that nobly dry-on-the-outside root that is so tasty! The older it is the more fibrous but, you can still use it. Make a lemon and ginger tea or rhubarb and ginger jam. Don't throw it out. A great overall promoter of circulation in the body, ginger has again, been around for years and years. Those oldies knew what they were doing back in the day! Used instead of garlic and onions to spiritually and physically cleanse, Ancient Indians preferred ginger as it produced a sweet smell that didn't offend their Gods.

I've talked about cumin here so let's have a little chat about coriander today. One thing I found when I was researching is that the oil can be used to lower glucose levels and regulate insulin. Great for us Insulin Resitant peeps or those with PCOS. It's been used as a digestive aid for years and has been found in Bronze Age ruins.

Tomatoes! I love tomatoes that grow in summer. You cannot get any sweeter, tastier little mouthfuls than fresh off the vine. And, as Rory O'Connell would say 'eating tomatoes out of season is too horrific to think about'. Ok, I'm paraphrasing but you get the gist. Don't eat veggies out of their season! Tomatoes are over 93% water and when eaten raw are super effective at reducing liver inflammation..munch away while it's the season peeps especially with all those Pimms doing the rounds.

The other vital ingredient is the lentil. I love the red variety in this dish as it gives it that bright sun shinning glow. All varieties are good for you. Scrap that. Great for you. Really really great. Especially for those of us with Insulin Resistance and blood sugar level problems. Their high fiber content helps to slow down the rise of blood sugar levels after eating. They are also a massive source of oestrogen..so for those with hormone troubles, something to research and, yes, there's more. They are great for lowering cholesterol.

RECIPE:

1 large red/white onion 

3+ cloves of garlic (depending on your taste. I use 5)

1-3 chillies depending on heat

2 inches peeled and grated ginger

1tsp tumeric

1tsp whole cumin seeds

1tsp coriander seeds

1tsp curry powder 

1tsp garam masala (optional)

4/5 big tomatoes/10-12 small tomatoes

250g of cooked red lentils

Slice the onion, garlic cloves and chilli finely. Add to some hot olive oil/ghee and cook till soft. Add the spices and cook some more. Slice the tomatoes and add to the pan. Stir and add some water to help cook the tomatoes. Put on a low simmer. Meanwhile cover red lentils in water and put on to cook. Once the tomatoes have broken down and the lentils are cooked add together. Garnish with fresh coriander and serve with some mint yoghurt.

Courgette Burgers

I love these little crispy pancake type burgers. They burst and pop with flavour in your mouth, are easy to make (although a bit of a process) and reheat/keep warm in the oven super duper well.

It is another recipe inspired by Yotom Otolenghi and I'm going to say that mine is easier, less time consuming and just as good as his (originally leek fritters).
Bold I know but I have to go in guns blazing.

My recipe is also great for gluten free diets. Through trial and error (aren't you glad I'm doing it for you) I've found that a cup of mixed buckwheat and quinoa flour works exactly the same as the quantity of flour Yotom uses in his. Yippeeee.

It's summer and the glut of courgettes was in. This uses up a good amount and you could use more just double the batter mixture and hey presto. Easy.

Courgettes or zucchinis depending on which side of the pond you come from are part of the summer squash family. Lower in sugar, carbs and Vit A than it's winter counterparts it is still a great alkaliser and supposed to help with inflammation according to the Chinese. Cooked per 100g it's only 16 calories..not bad my friends, not bad.

I love this spice. Can you guess what it is? I'm sure all you clever clots did and of course, why wouldn't you! Cumin. Fragrant and utterly reminiscent of India even though, it's native to Eastern Mediterranean. I always buy whole seeds and spices if I can. The flavours hold better for longer and will have more of an impact than powder. Who knew that such a tiny seed helps with the secretion of digestive juices, stimulate circulation and relieve pain and cramping. Wonder seed if I do say so myself.

I've already spoken about quinoa here so I'm going to focus on Buckwheat. Whilst reading up about this grain I was happily shocked to find that it is the best stabiliser of blood sugar out of all the grains. As someone who suffers with insulin resistance this is great! I have a little issue with the smell of cooked buckwheat but when I mixed it with quinoa flour I didn't even notice it. This grain is a power house of goodness containing all 8 essential amino acids. Lore says that buckwheat inhibits melanin and that's why you'll find that people living in warmer climes tend to eat more. I'm not sure about this but if you know more, tell me!

However, if you suffer from skin allergies or problems try not to eat to much as it prevents cells from cleansing themselves. It is however gluten free so great for celiacs and when roasted becomes  one of the few alkalinising grains.

RECIPE:

4 courgettes washed, topped, tailed and grated

1 cup of quinoa and buckwheat flour combined

1 large egg

⅔  cup of milk (I use goats)

big bunch of parsley/coriander

2 small chillies

garlic cloves

2 tbsp cumin

olive oil 

salt and pepper

In a frying pan, grate the courgettes, add the cumin seeds and cook so they release their water. Strain them a little but don't get stressed out about this as you don't want to lose the cumin seeds. Leave to cool.

In a blender whizz the parsley/coriander, chillies and garlic cloves. Meanwhile mix the egg, flour and milk. Add the whizzed up mixture to the batter and stir. Once the courgette is cooled add to the batter. Make sure that it's well stirred. Season.

In a frying pan heat some oil. Make sure it's really hot before you add the mixture and start cooking. Once it is hot to trot, place spoonfuls of the mixture and spread out a little. Cook till golden then turn over and repeat.

I normally cook mine 3 hrs ahead. When the time comes I heat in 100C oven for about 15/20mins. Makes 30.

Serve with a refreshing yoghurt and cucumber dip or a fresh salad.