Described by Rude Health…

“Fruity Date is a warm, sensual start to the day which will leave you glowing all over. Its silky blend of oatmeal and oats is perfectly complimented by dates, apricots and apple pieces, with a dash of cinnamon to make this a truly exotic experience.”

Rude Health Porridge Ingredients:
Porridge Oats,
Jumbo Oats,
Oatmeal,
Dates (12%),
Apricots,
Apple,
Ground Apple,
Cinnamon.

Priced at £3.99

I love porridge and although its a bit pricey its packed pull of flavour and makes a nice tasty porridge treat. If you want to make it last longer I added 50% more oats to bulk it out and spread the flavours. So next time you see rude health porridge pick up an packet and give it a try. If you try the other flavors let us know.

Banana Free From Muffins (6 muffins):

• 8oz Gluten free flour – I used 4oz Rice Flour, 4oz Gram Flour
• 2 1/2 tsps Gluten free baking powder
• 1 large bannana
• 2 tbsps Ground Almonds 
• 1 tbsps Agave Nectar (2 big squeezes)
• 1/2 tsp Salt
• 1/2 tsp Xanthum Gum
• 1/2 pint Rice Milk ( I used Vanilla Rice Milk)
• 3 tbsps Water

Free From Muffins Recipe:

Preheat oven to 200 degrees C (Gas mark 6). Sift the flour, baking powder and salt together. Stir in the ground almonds, xanthum gum and Agave Nectar.

Measure out the rice milk and add at once to the flour mixture and stir to combine thoroughly. (I mixed mine in a food processor for speed)

Pour the free from muffin mixture into special silicone muffin cases or greased muffin / fairy cake tins then bake in the over for 15 – 20 minutes or until a skewer comes out clean. Leave the muffins for a few minutes to cool, then pop them out of the tin or cases.

These free from muffins are wheat, dairy, sugar, egg and soya free and they prove that with a bit of know how about the products available to people with food intolerances, we too can eat foods that we love and enjoy.

PS. I love my “Lakeland Silicone Cupcake Moulds” a must have for Fussy Foodies as free from backing does have a tendancy to stick.

Try them warm with an afternoon hot lemon to brighten up a winters day. We would love to hear you Free From Muffin ideas – I an thinking next time I might try a carrot version.

Dairy free broccoli soup with goats cheese

Broccoli Soup with Goats Cheese Ingredients:
Serves 4

• 50g/2oz Dairy Free Spread (I use Pure it seems to be being good for cooking)
• 1 large onion, finely chopped
• 900g/2lb broccoli, chopped (seperate the florets and stalks)
• 1/4 tsp ground nutmeg
• 1 litre/1 3/4 yeast free vegetable or chicken stock (I use boullion stocks)
• 600ml/1 pint of soya milk (you could also use rice milk)
• 100g/4oz medium soft goats cheese chopped

1. Melt the dairy free spread in a saucepan and add the onions, brocolli stalks and and nutmeg, fry for 5 minutes until soft.
2. Add the brocolli florets, stock and milk then cover and simmer gently under the brocolli stalks are soft.
3. Using hand blender or stand alone blender puree the soup.
4. Add seasoning to the soup to taste.
5. Ladle the soup into the required number of dishes, just before serving crumble some goats chees into each bowl and hey presto your Broccoli Soup with Goats Cheese is ready to serve.

If you wanted to make this soup for freezing don’t add the goats cheese until you reheat the soup and serve.

Just a note for anyone thinking if this recipe is dairy free why does it have goats cheese, goats cheese has a different fat makeup to cows cheese or milk, somepeople that are intolerant to cows dairy find they can have goats dairy products, it is usually lactose that people react to, this is not contained in goats milk.

Enjoy your Broccoli Soup with Goats Cheese!!!

“The UK Food Standards Agency permits the labeling of gluten free oats falling below 20ppm. Ours are certifed gluten free and ELISA tested below 5ppm. This product is licensed by Coeliac UK.

Conventional oat companies do little to prevent the cross-contamination of oats when planting, harvesting, transporting, milling and processing.

Our oats are tested 10 times between planting and harvest to assure seed purity, and then again before they are sealed and packed.“ says Hale & Hearty

I am a big porridge fan but I am quiet fussy how I like my porridge and normally go for quiet a chunky rolled oat something like
Jordans Porridge Oats (not Coeliac tested). Well I have to say I liked them, it has a more porridgy texture than a rolled oat and also quicker to  cook and have what I can only describe as a really clean taste.

Are oats gluten free?

Current medical literature states that most coeliacs can safely eat moderate amounts of uncontaminated oats… more advice on are oats gluten free?

You can buy the gluten free porridge oats from Hale and Heart in Waitrose and online and instore at Planet Organic – love to know what you think too.

I think this might be just what I have been looking for – they have a number of recipe file designs for sale at Strawberry Fool.

Booja Booja Truffles

Raw Booja Booja Truffles ingreidents: Chocolate, (100% cocao solids raw), agave nectar, water from reverse osmosis, raspberry (4%) freeze dried, cocao powder.

Being low Gi, sugar free, dairy free, gluten free, soya free these raw Booja Booja truffles are a Fussy Foodie dream treat – if you give them a try let us know what you think.

For a decent sized jar full of my sugar free cranberry sauce add the following ingredients to a small non-stick pan:

• about 100g cranberries
• a large handful of  chopped dried fruits (I used apricots, prunes and figs)
• the juice of an orange
• a sprinkling of cinnamon and nutmeg
• a couple of teaspoons of cider vinegar
• agave nectar

Simmer all the ingredients until they become mushy and most of the cranberries breakdown (this only takes about ten minutes). Towards the end of the cooking add a squeeze of agave nectar to taste and pop the mixture into a sterilised jar to cool.

That’s it my tasty sugar free cranberry sauce done!

Creamy Mushroom and White Wine Cooking Sauce – (Gluten, Wheat and Dairy Free Sauces )  - Water, Mushrooms (9%), Soya Milk [Water, Soya Extract], Sunflower Oil, White Wine (5%), Onion (4%), Maize Starch, Glucose-Fructose Syrup, Salt, Demerara Sugar, Porcini Powder, Garlic Puree [Garlic, Acidity Regulator (Citric Acid)], Stabiliser: Xanthan Gum, Vegetable Bouillon [Salt, Potato Starch, Yeast Extract, Flavourings, Sugar, Vegetable Oil, Onion Powder, Celery Extract, Acidity Regulator (Citric Acid), Dried Celery, Lovage, Gum Arabic, Pepper Extract, Turmeric Extract, Nutmeg Extract, Lovage Extract], Acidity Regulator (Citric Acid), Flavouring, Chives, Thyme, Black Pepper, Marjoram.

Korma Cooking Sauce  – (Gluten, Wheat and Dairy Free Sauces)  – Water, Coconut Milk (18%), Tomato Puree, Creamed Coconut (5%), Unrefined Demerara Sugar, Dried Fried Onion [Onion, Vegetable Fat, Potato Starch, Salt], Flaked Almonds (1%), Maize Starch, Ground Almonds (1%), Salt, Garlic PurŽe [Garlic, Acidity Regulator (Citric Acid)], Curry Powder [Turmeric, Rice Flour, Fenugreek, Cumin, Mustard, Ginger, Salt, Black Pepper, Paprika, Nutmeg, Chilli, Fennel], Lemon Juice from Concentrate, Flavouring, Coriander Leaf, Cumin, Acidity Regulator (Citric Acid), Ginger Puree, Chilli Powder.

You can find a limited range of Meridian Sauces in larger supermarkets (check out at mySupermarket.co.uk) but you are more likely to find the full range in health food shops or via websites such as www.goodnessdirect.co.uk at a very reasonable £1.79 per jar. It’s not often you find free-from foods that can compete with the regulars on both taste and price but I think Meridian have done it – check out their website for more products www.meridianfoods.co.uk and let us know your favourites.

If you need some motivation to get moving here are my top tips for building up an exercise plan that you will want to stick to – and more importantly that you will enjoy!!

• Keep it varied. I think it’s really important to choose at least 2 different activities and decide which days you will do them on. There are several reasons for this. Firstly, if you just take up one form of exercise (e.g. swimming or a set gym routine) and aim to do it several times a week you are soon likely to get bored and the routine will slip. Also if you only take up one activity (e.g. walking) it might be good exercise but for all-round fitness you should mix it up with something else like weight training, pilates or body conditioning.
• Do it with others. Unless you are very self-motivated you are far more likely to stick to exercise and have fun if you do it with others. Arrange to meet a friend for a jog/powerwalk on a set day or join a keep fit class at a gym or in a local park – British Military Fitness are offering free taster classes in parks throughout the UK and they cater for all levels.
• Build activity into your weekends and holidays. You might choose to do your proper exercise sessions during the week but this doesn’t mean you have to become a lazy couch potato at the weekend! Go for a long walk to a country pub or into town – you can always get the bus back! When you are on holiday hire bikes and explore the local area or stick to off road trails, such as those at Clumber Park, where you can hire bikes and tandems.
• Set specific goals and monitor what you do. Use a pedometer or a stopwatch and keep a record of how far or fast you have walked, cycled, ran or swam. As you get fitter you will knock minutes of your time and seeing how much progress you have made will keep your motivation going. Entering a race or event gives you something to work towards and a real sense of achievement at the end. A 5k Race for Life is a great place to start – register your interest for the 2010 dates here.  

Don’t give up at the first hurdle.

I reckon it takes at least a month to get into a new routine and for it to become a regular habit but if you really hate the activities you are doing or cannot get into a pattern then have a re-think of the types of exercise and times that you work out. Switching from after-work to before-work exercise means you can be up and off before having chance to think of a million excuses why not to go to the gym, pool or out jogging!

Just make sure you get your kit ready the night before so you don’t have to do anything in the morning.

Good luck and if you need some fitness ideas or inspiration get in touch! ]]> http://www.fussyfoodie.co.uk/foodie/3793/fitness-freak-or-phobic/feed/ 1 http://www.fussyfoodie.co.uk/foodie/3750/naked-drinks/ http://www.fussyfoodie.co.uk/foodie/3750/naked-drinks/#comments Fri, 08 Jan 2010 18:45:47 +0000 Miranda http://www.fussyfoodie.co.uk/foodie/?p=3750 In need of a drink with a bit of sustenance whilst shopping this morning I found Naked Drinks range on the shelves at Waitrose. After a quick analysis of the ingredients and the not from concentrate and no added sugar labelling I was sold.

Inside every bottle:

2 ¾ Apples
1/3 Kiwi fruit
½ Banana
a slice of Pineapple
1/3 Mango

also Spirulina, Chlorella,
Broccoli, Spinach,
Blue Green Algae,
Garlic, Barley Grass,
Wheat Grass, Ginger,
Parsley.

For me this juice is a bit of treat as I try not to have too much fruit sugars, however I was too tempted so gave it a try. This naked drink mainly tastes of apple and is really freshening with a bit of a kick from all the added lovelies such as ginger and chlorella.

If you spot Naked Drinks on a shelf near you give it a try and let us know if you try any of the other varieties.

On top of this we have cleaned up the layout and added some key new categories so that you can now search for meal types e.g breakfast, lunch, dessert, dinner, snack – making it much easier to get inspiration when you need it most.

Happy 2010 to all our Fussy Foodie readers and if you have any suggestions of articles, content or functionailty you would like to see on the website get in touch.

“Just been having a lookie at your website – you’ve done really well with it. Wish I could be strict, I’m hopeless and constantly end up with a stomach ache! I need some onion, garlic, peppers, celery free diets too and to keep off wheat, yeast and dairy please.”

Do you have cravings for other stuff or is it the practicality of making things?

“Bread is just so EASY. AND, I can’t be bothered to cook a meal for the girls,something else for my partner and something wheat free for me. Im lazy!”

OK well these gluten free flat breads are the latest Fussy Foodie creation – which could help you out.

With a few possibly new ingredients, they are reallyare easy to make (if your kids like cooking you could get them to help too), taste great and if you make a load you can freeze them.

They are fantastic to pop in the toaster for lunch as a bread alternative. It  takes a bit of technique to get the thickness, size and shape right shape but if bread is a weakness they could be great.

I know it must be really hard cooking for the family and I only have two of us to worry about. Where possible I would try to cook the base of the meal the same and then add the extras for others that you don’t want to have.

• I would think meals with rice are great as all the family can have them also if you eat at different times to the children you can cook a batch and reheat when needed (much better than with potato or pasta).
• With pasta I would make the rest of the family have the same pasta as you (wheat free), I actually prefer it as think its much easier to digest and lighter – then you can add extra topping e.g cheese just to the rest of the family – might sound made but if I make spaghetti bolognese I add cheese to Phils and grated carrot to mine, just gives it another dimension and combining raw and cooked food is meant to help digestion.
• I somtimes make sausage casserole and would normally cook the sausages in the sauce, but to save making two dishes I make the sauce and then just add the sausage at the end – Phils are normal and mine are gluten free sausages. I only do these differently as the price difference is noticeable and Phil also much prefers his fully loaded sausages (who can blame him).
• I rarely use butter in my cooking but when I do I use Soya Pure: Dairy free spread, no one notices any difference (well that’s what they tell me anyway).

If you let me know some typical meals that you cook I will see how else I can help.

“I must try and be strict, it was my New Years resolution – but its gone out the window and it’s only the 7th! I struggle with Breakfast and Lunch. I’ll have  soya sometimes on cereal but I’m not that keen on the taste. I was having eggs, bacon etc.. for break but it’s such a rush before taking girls to school etc.. i skip breakfast – ummm!”

If you don’t like soya milk try oatly milk or rice milk as they have different taste and texture too.

I try to vary what milk I have to make breakfast more interesting. Also in my opinion Alpro Light is the best soya milk by a mile and it’s fortified which you need when not having dairy.

For breakfast I normal have a mixture – seeds, oats and either rice puffed rice cereal or gluten free cornflakes- I don’t get full with rice puffs on there own. A bowl of gluten free cornflakes with a tbsp of oats and a sprinkle of seeds topped with milk of your choice is a good place to start – Jordans Porridge Oats are my favourite – hot or cold.

Nb. You can buy the cearls cereals in most supermarkets.

Good luck to everyone who is coping with Food Intolerances and if you need some inspiration get in touch!

I love the combo of ginger and apple so was excited to see how the ice cream would work out. As with the raw ice creams I have made so far the main base is nuts (cashew nuts)

Other ice cream links: Booja Booja Ice Cream | Home made vegan ice cream | Vanilla Booja Booja

For the basis of the ice cream you need a ratio of 1:1 nuts and water, and the key to the ice cream is how the nuts are processed.

Raw ice cream recipe

In a blender place a large mug of cashew nuts (about 200g), then pulse initially to break up the nuts. After a few pulses put the blender on constant for a few minutes. The nuts slowly break down so that they end up in tiny pieces so that when pressed with your finger they are almost paste like. This is when they are ready, if you are not sure then blender for longer as more pulsing will ensure the ice cream is not bitty.

This is the point when you can flavor the ice cream. So for apple and ginger ice cream I juiced three apples and an inch of ginger in my Lequip Juicer, taste the juice and add more apple of ginger as needed, I like mine with a ginger kick.

In a jug add a mug of filtered water  (same volume of water as nuts) and the ginger/apple mix. Whilst blending the nuts slowly slowly add the flavoured water to the mixture – the slower the better. After a about a third of the water the mixture will change to almost cream like, and then become more watery as the rest of the water is added. Once 1/2 the water is added give the mixture a stir with a spatula to make sure everything is combined and then carry on blending and adding the water until all the liquid is added.

Once the nuts and water are blended you can add two big squeezes of Agave Nectar and a tsp cinnamon (for extra spice) then blended to combine. At this stage taste to check for sweetness and flavouring  as one point to bear in mind is once the mixture freezes the tastes are weaker so over flavour slightly at this stage, else the mixture can end up tasting just of cashew nut.

Once the mixture is ready, place in a bowl and in the freezer for 10 mins. This puts it at a good temperature before you add it to your ice cream maker. After 10 mins remove from the freezer and place in your ice cream maker mine takes 30 to 40 mins, the ice cream will be a Mr whippy style. I like to have a sampling at this stage and then add the ice cream to a few small tupperware containers (each being the size for one large portion), this way you can easily get them out of the freezer as individual portions to slightly defrost (say 10 mins) before eating and they are less likely to go icey.

That’s it my apple and ginger raw ice cream recipe – love to know what you think! Sorry no photo but my camera is on the blink.

I really wanted to know if I could save money by swapping supermarkets and I came across this website that allowed me to compare supermarkets without having to go shopping at all of them. A few simple steps later and I had my answer – I really could make a supermarket saving by swapping supermarkets.

You just fill your online trolley at Asda, Tesco, Sainsbury’s or Ocado, through the MySupermarket website, pick the supermarket you normally use and then it will compare supermarkets and tell you what you could be saving if you swapped. You only need to do a few standard items and you will start to see how it all works. Once you have loaded all you items it will post the order across to the supermarket that’s best for check out.

I quickly found out that my supermarket saving could be far greater if I shopped at an alternative supermarket, it was a real eye opener. That was just the start of my delight when I used mySupermarket.co.uk. The website also has access to the supermarket data so you can load your shopping every time you order and compare who you are shopping with to take advantage of the offers you would otherwise not have known about.

It takes 2 mins to register and even if you just check a few items you can soon see if swapping supermarkets will save you money. Also it will…

• Show you if an OFFER really is an OFFER
• Tell you items you should swap to save money e.g. Buying a pack of garlic is cheaper than buying 2 separate bulbs
• Tell you an alternative product that is lower in calories

Above all this the supermarket compare website is easy to use – you can enjoy using just one website making online supermarket shopping easier and you will save money at the supermarket. Try this website out, even to just compare one supermarket basket – Visit mySupermarket.co.uk

One of the new joys since discovering my food intolerances is a new found love of potatos (one of the foods on my to eat list). Now I dont have them often but I have developed a taste for chips and now again treat myself to a bowl normally either from a restaurant, chip shop or home made, but never have I made them from frozen, until now that is.

Whilst browsing the food aisle on mySupermarket.co.uk (great supermarket comparison site), I thought I would check out the frozen chip section and I was shocked to find out the ingredients that most frozen chips contained – milk, wheat , loads of chemically sounding things - yuck. Then I spotted McCain Rustic Oven Chips – made from just two natural ingredients – potatoes and sunflower oil – and with the skin left on, I was sold.

McCain Rustic Oven Chips happen to be the first chip to score ‘green’ on all four counts of the new Food Standards Agency traffic light scoring system. 

McCain say “They are just 3% fat – made from just two natural ingredients – potatoes and sunflower oil – and with the skin left on, McCain Rustic Oven Chips have a fuller flavour with the natural goodness of the potato maintained. Straight from the field, the potatoes are prepared simply – washed and chopped – just as you would in your kitchen at home.”

McCain Rustic Oven Chips are available in leading supermarkets now, RRP £1.69.

Now these are still chips  but healthier ones – so if you are need of a treat and want to grab something from the freezer, a plate of steamed veggies, piece of grilled  fish and McCain Rustic Oven Chipsare great – just pop in the oven for 20 mins with a sprinkle of herbs and you are done.

Gluten Free Flat Bread Ingredients:

• 300g gram flour
• 300g gluten and wheat free bread flour
• 1 tsp sea salt
• 2 heaped tsps gluten free baking powder
• Herbs / spices for seasoning – we used 1 tsp fennel seeds. Alternatives: 1 tsp dried herbs or even cinnamon
• 6 tbsps olive oil
• Warm water

Flat Breads Recipe:

Mix the flour, salt, baking powder and herbs / spices in a bowl. Pour in the olive oil and approx. 150ml warm water. Use a fork to bring the ingredients together. Add a splash of water if the mixture feels too dry. Once the ingredients start to combine, wet your hands and use them to bring the dough together into a ball.

Dust your hands and a clean flat surface with flour.Knead the dough with your hands until it is smooth and elastic. Using gluten free flour, you may find the dough will need extra water to prevent it from crumbling, if so, gradually add splashes of water until you achieve a smooth elastic dough, stick at it, it will get there!  Place the dough back in the bowl, cover and leave to relax.

When you’re ready to cook your flat breads, divide the dough into equal sized balls, dust your hands with flour and squeeze each ball between your palms to flatten them. Pat and slap the dough from one palm to another, turning and twisting the dough about in a circular movement until each flat bread is approximately 1cm thick (mine seem to end up thinner than this which still works).

Heat a dry frying pan on a medium high heat and cook the flat breads in batches for a few minutes on each side, turning regularly to prevent them from burning. They will begin to puff up and turn a golden colour when they are ready. Serve warm.

If you make a batch keep some aside to cool then pop in the freezer, easy to pop in the toast to warm up again.

Some examples of how I have used my Gluten Free Flat Bread so far: spread with some Sugar Free Fruit Spread, use with a curry a bit like a naan, with special Sugar Free Baked Beans or simply just spread with some dairy free spread and enjoy!

Jamie Oliver Inspired Roast Lamb Ingredients: (serves 6)

Lamb Marinade:

• 1 medium leg of lamb on the bone (approx. 2 kg)
• 8 juniper berries / handful of fresh cranberries (I used cranberries as I already had them in my fridge)
• 8 spring onions, trimmed and chopped
• 2 cloves of garlic, peeled and chopped
• Bunch of fresh mint, leaves picked
• Salt & pepper
• Olive oil

Salsa:

• 3 fresh red chillis
• 2 green peppers
• Small bunch of fresh mint, leaves picked
• 2 spring onions, trimmed
• 3 ripe plum tomatoes / 8 ripe pomodorino tomatoes
• Salt & pepper
• Extra virgin olive oil
• Swig of white wine vinegar
• 1 heaped tsp sumac (optional, we couldn’t get hold of any so left this out and it still tasted good)

Jamie Oliver Inspired Roast Lamb Recipe:

In a food processor blitz the berries, spring onions, garlic and mint leaves with a good pinch of salt & pepper and a glug of olive oil to make a paste.

Lay the lamb on a board and pierce around the leg with a small knife, then use your finger to make the holes bigger. 

Now rub the marinade all over the lamb and work it into the holes.

Wrap the lamb in clingfilm and leave in the fridge to marinate for at least 2 hours, overnight if possible.

Take the lamb out of the oven and leave it to stand to come to room temperature. Preheat your over to its top temperature. Put the lamb on a roasting tray, season all over with salt then put in the over. Turn the temperature down to 200 degrees / gas mark 6 and roast for about 1 hour for a 2kg leg, about 1.5 hours for a 3kg leg. When the meat comes away from the bone, take it out of the oven, tip any juices into the roasting tin, cover the lamb with foil and leave to rest for 15 – 20 minutes.

Meanwhile make your salsa. Prick your chillies and put them and the peppers over a flame on the hob or into a hot dry griddle pan, turning them until black and blistered all over. Place them in a bowl, cover with clingfilm and allow them to steam for 10 minutes. Peel away the skins, then chop the flesh on a board with the mint leaves, spring onions, tomatoes and a pinch of salt. When it is the texture you are happy with, place in a bowl with a swig of extra virgin olive oil and add the white wine vinegar and sumac (if you are using it). Taste and season to your liking.

Side Dishes

To accompany the lamb and salsa, Jamie Oliver recommonds making a side dish of beans and flatbreads. We used both of his suggestions, create our own fussy foodie friendly versions. These dishes were a great accompaniment to the meal, here are the recipes:

Bean Side Dish

Bean Side Dish Ingredients: (serves 3)

• Tin of haricot beans
• 1/2 tin chopped tomatoes
• Salt & black pepper
• Lamb juices from roasting tin
• Hot water

Bean Side Dish Recipe:

After removing the lamb and tipping out the juices, place the roasting tin on the hob on a medium heat. Pour in a splash of hot water and mix with the lamb juices. Stir slowly and let it heat through. Add the beans and chopped tomatoes and stir together. Add hot water to achieve the consistency you desire, taste and season accordingly.

Flatbread

Flatbread Ingredients:

• 300g gram flour
• 300g gluten and wheat free bread flour
• 1 tsp sea salt
• 2 heaped tsps gluten free baking powder 
• Herbs / spices for seasoning – we used 1 tsp fennel seeds. Alternatives: 1 tsp dried herbs, sumac
• 6 tbsps olive oil
• Warm water

Flatbreads Recipe:

Mix the flour, salt, baking powder and herbs / spices in a bowl. Pour in the olive oil and approx. 150ml warm water. Use a fork to bring the ingredients together. Add a splash of water if the mixture feels too dry. Once the ingredients start to combine, wet your hands and use them to bring the dough together into a ball.

Dust your hands and a clean flat surface with flour.Knead the dough with your hands until it is smooth and elastic. Using gluten free flour, you may find the dough will need extra water to prevent it from crumbling, if so, gradually add splashes of water until you achieve a smooth elastic dough, stick at it, it will get there!  Place the dough back in the bowl, cover and leave to relax.

When you’re ready to cook your flatbreads, divide the dough into equal sized balls, dust your hands with flour and squeeze each ball between your palms to flatten them. Pat and slap the dough from one palm to another, turning and twisting the dough about in a circular movement until each flatbread is approximately 1cm thick.

Heat a dry frying pan on a medium high heat and cook the flatbreads in batches for a few minutes on each side, turning regularly to prevent them from burning. They will begin to puff up and turn a golden colour when they are ready. Serve warm.

(Note – these flatbreads can be reheated or once cooled, can be frozen for another time).

And there you have it, a full on feast…. 

A BIG thank you goes out to Jamie Oliver for sharing his recipes and so allowing us to make Jamie Oliver Inspired Roast Lamb. We highly recommend it. Let us know what you think!

For my Stuffed Baked Apple recipe, I have used a cranberry and hazelnut filling. This is a very seasonal, delicious filling combining the crunch of the hazelnut with the tartness of the cranberries and the sweetness from the agave nectar oozing into the apple – yum!

Stuffed Baked Apple Ingredients: serves 4

• 4 x Bramley Apples (1 per person)
• 100g fresh cranberries
• Handful of chopped hazelnuts
• Splash of Orange Juice
• 1 tbsp of Agave Nectar

Stuffed Baked Apple Recipe:

Add the fresh cranberries to a saucepan, squeeze in the agave nectar and enough orange juice up to the level of the cranberries. Place on a medium heat until the cranberries begin to simmer, turn the heat to low and leave to stew for 5 minutes, stirring regularly. Taste and add more agave nectar if required.

Meanwhile, prepare the apples. Using an apple corer, remove 3/4 of the apple core, ensuring all the pips are removed whilst leaving a base layer of apple to keep the filling in. If you do not own an apple corer, you can use a knife and teaspoon instead.

Once all the apples are cored. Pierce the skin of each apple, all the way around to aid the cooking process.

When the cranberry mixture is ready, remove from the heat, place in a mixing bowl and stir in the chopped hazelnuts.

Place the apples on a baking tray and pour the cranberry mixture evenly between each apple.

Place in the oven for approximately 30 minutes. Remove from the oven when they are soft / your desired texture. Overcooking the apple will cause them to collapse so keep a watchful eye on them!

Serve with a dollop of Oatly Cream, Vanilla Booja Booja Ice Cream.

Stuffed Baked Apple – delicious, seasonal, heart warming english food fussy foodie style!

For those of you have tried vegan ice cream of this nature its main base is nuts, more often than not cashew nuts and the process to make the  home made vegan ice cream is really straight forward.

For my recipes so far I have always used cashew nuts as the basis (but I will be trying other types of nut soon so watch this space) as this is what is used in all Booja Booja Ice Cream.

For the basis of the ice cream you need a ratio of 1:1 nuts and water, and the key to the ice cream is how the nuts are processed.

How to make home made vegan ice cream

In a blender place a large mug of cashew nuts (about 200g), then pulse initially to break up the nuts. After a few pulses put the blender on constant for a few minutes. The nuts slowly break down so that they end up in tiny pieces so that when pressed with your finger they are almost paste like. This is when they are ready, if you are not sure then blender for longer as more pulsing will ensure the ice cream is not bitty.

In a jug add a mug of filtered water  (same volume of water as nuts). Whilst blending the nuts slowly slowly add the water to the mixture – the slower the better. After a about a third of the water the mixture will change to almost cream like, and then become more watery as the rest of the water is added. Once 1/2 the water is added give the mixture a stir with a spatula to make sure everything is combined and then carry on blending and adding the water until all the liquid is added. You will then have a watery cashew tasting mixture. This is when the fun starts.

Once the nuts and water are blended you can start to flavor your home made vegan ice cream. So far I have tried raw cacao (choccy style) and today raspberry, both are delicious. For my raspberry version I added a punnet of frozen raspberries and a two big squeezes of Agave Nectar, then blended to combine. At this stage taste to check for sweetness and flavouring  as one point to bear in mind is once the mixture freezes the tastes are weaker so over flavour slightly at this stage, else the mixture can end up tasting just of cashew nuts.

Amazing what you can do with some nuts and a few berries

Once the mixture is ready, place in a bowl and in the freezer for 10 mins. This puts it at a good tempurature before you add it to your ice cream maker. After 10 mins remove from the freezer and place in your ice cream maker mine takes 30 to 40 mins and then its home made vegan ice cream Mr whippy style. I like to have a sampling at this stage and then add the ice cream to a few small tupperware containers (each being the size for one large portion), this way you can easily get them out of the freezer as individual portions to slightly defrost (say 10 mins) before eating and they are less likely to go icey.

NB. If you give my home made vegan ice cream a try not in an ice cream maker, let us know how you get on.

Straight from the ice cream maker dairy free raspberry icecream

It still amazes me that I can make ice cream from nuts – healthy, delicous and just yummy. I will update with some more home made vegan ice cream recipes soon…I am thinking perhaps apple and cinnamon might be good?

Gluten Free Muesli – Price £3.99

Ingredients: Rice Flakes, Soya Flakes, Raisins, Sultanas, Millet Flakes, Broken Brazil Nuts, Chopped Dates, Chopped Apricots (With Preservative Sulphur Dioxide)

The gluten free muesliis loaded full of raisins and the rice flakes and soya flakes replace what would normal be oats or wheat flakes. The muesli has a good crunch to it and a nice taste, however for me the ratio of dried fruit is much too high and makes it an overly sweet option, also the lack of any nuts or seeds is really missed, so to fully enjoy the cereal I would suggest adding your own selection when you give it a try.

I have always loved Indian food and you will often find me in the kitchen whipping up a tasty curry or two, the recipes are so verstaile and most recipes are very friebdlty to people with food intolerances and if not possible to adapt. My top tip curry tip fo those that can’t eat tomato try out one of the many curries you can make with cocount as a base – delicious!

Made with just gram flour (chickpea), potato and loads of spices these Gluten Free Pakora packed a real taste punch and I am hoping to see Afias next time I pop along to the farmers market in Warwick, where I might pick up some of of the other tasty Indian treats on offer.

NB. Also as part of a healthy balanced diet and to avoid energy low’s I am aiming to eat 5 times a day; three main meals and two proper snacks (all of which must contain some protein). Each main meal needs to be eaten slowly with a balance of 1/4 carbs, 1/4 protein and 1/2 vegetables.

So here goes the latest on my food diary:

NB. In my food diary I have not included all the water, mugs of Ginger tea and Licorice Tea I drink.

More updates on my food intolerance diary coming soon so watch this space.

Living with multiple food intolerance’scan be challenging at times but I have to say it can be fun too. When I sat down with Phil and Claire this weekend to watch the ever addictive X Factor with our cheeseless, yeast and gluten free pizza with a fantastic salad and then my version of chocolate raw ice cream I was in heaven.

Since discovering the key to my health was not how much or what I was eating but working out what my body didn’t like me eating I have never felt better. Checking labels, reading menus over and over again, checking ingredients with waiting stay, reminding friends and families of your eating challenges can be a pain. However once you get in the swing of things believe me eating in and out (e.g Saf Restaurant) with multiple food intolerance’scan be enjoyable and it can be a great journey discovery with all the new foods out there you can eat and recipes to try. My biggest tip for anyone new to food intolerance or struggling, is to focus on what you can eat and not what you can’t.

Two Fussy Foodies happy in Saf Restaurant - Claire, Miranda.

For any advice with multiple food intolerance’s or if you are struggling with recipes or just don’t know where to start – Get in touch.

That is until I found Cofresh Bombay mix in Asda last week.

Bombay Mix Ingredients:
- Puffed rice
- Vegetable Oil
- Gram Flour (Chickpea)
- Peanuts
- Spices
- Salt

I am so loving Cofresh bombay mix! Look out for a pack it in larger Asda stores and you can also order it online at Cofresh. All of Cofresh products are suitable for Vegetarians, some are suitable for Vegans and Gluten Free too, so worth checking out the full range of products.

Are all probiotics the same?

No, there are lots of different types of bacteria and different products will provide varying doses, strains and quality. To have a beneficial effect the ‘friendly bacteria’ need to survive all the way to the lower bowel and any worthwhile probiotic should contain at least 1 billion bacteria per dose.

What types of symptoms can probiotics help with?

Scientific studies over the last few years have shown positive results for certain probiotics and IBS, including reductions in pain, bloating, flatulence and bowel habits.

How much, how often and for how long should I take probiotics?

Always follow the advice on the product label regarding refrigeration and storage to ensure that sufficient amounts of the probiotic bacteria survive long enough to be beneficial to the gut.

A probiotic should be taken for at least a month whilst monitoring the effect on symptoms. If you don’t see any improvement after this time consider trying a different product.

What is the most effective probiotic product?

A recent review* of all the available research into probiotics for IBSconcluded that Bifidobacterium infantis 35624 is currently the most effective strain. It was shown to reduce abdominal bloating, pain and improve bowel habits after four weeks. Bifidobacterium infantis 35624 is marketed as Bifantis and produced by Procter and Gamble in a supplement called Align. Align is not yet available in the UK but you can buy it from the US  – free shipping and $50 (about £30) for 49 capsules on www.quick2you.com

Other products that have been researched and shown positive results include:

• Activia yoghurts (bifidobacteria and lactobacillus strains) – several well-conducted studies have shown benefits in IBS, including reflief of bloating and constipation
• VSL#3 powder supplement (combination of several bifidobacteria and lactobacillus strains) – shown to reduce wind, bloating and diarrhoea

What if I am lactose / dairy intolerant?

You would need to choose a suitable capsule or other supplement rather than a yoghurt or fermented milk drink. Align is lactose, soy and gluten free. VSL#3 (www.vsl3.co.uk) contains traces of gluten, soy, lactose and skimmed dehydrated milk.

 *Brenner DM, Moeller MJ, Chey WD, Schoenfeld PS. The utility of probiotics in the treatment of irritable bowel syndrome: a systematic review. Am J Gastroenterol. 2009 Apr;104(4):1033-49.

Get in touch with you experience of using probiotics and especially like to hear from those using probiotics for IBS.

If you have more than one intolerance / allergy, please read the ingredients before purchasing. These meals and soups will suit a gluten free diet, yet they may contain other allergens such as dairy, yeast, nuts.

The pack, which includes 5 meals and 3 soups, usually retails at £18 + delivery.  Being a Fussy Foodie reader, you can order the pack for just £9 + delivery, giving you a 50% saving!

All you need to do is log on to the Look What We Found website and enter the code ‘fussy1‘ on the payment page of the checkout (just above where you would need to enter your card details). Then click on Confirm to take you to the confirmation page, here you need to check that you have confirmation that the code has been accepted and discount applied, before clicking the final ‘Confirm Order’ button to complete the sale.

This is a great offer from Look What We Found, if you’re looking to try something tasty and new I would highly recommend making use of this great discount opportunity.  Shop til you drop, then re-fuel with some tasty gluten free goodness!

Toasted Corn Tortillas Ingredients: (makes 32 triangles)

• 2 x Corn Wraps
• 1 egg yolk
• Savoury topping of your choice – I used sea salt. Seeds e.g. sesame, poppy, linseed, flaxseeds would work well.

Toasted Corn Tortillas Recipe:

Preheat the oven to 250 degrees.

Cut the Corn Wraps into triangles. Spread a thin layer of egg yolk to each triangle. Sprinkle with your chosen topping.

Place on a baking tray at the top of the preheated oven for 3 minutes (watch them closely to avoid burning!).

Remove from the oven and allow to cool.

Enjoy as an afternoon snack or with a choice of tapas, dips or as an accompaniement to Dairy Free Guacamole and chilli.

Saf Restaurant is a delight in many ways and here are a few highlights to tempt your tastebuds.

For our starter, we went for the tasting platter which enabled us to try a sample of a range of dishes on the menu. The highlights for me were the olive cashew cheese with flaxseed cracker and surprisingly, the raw cauliflower rice wrapped in vine leaves – both were delicious.

For main course, between us we chose the lasagna, raw mexican tacos, pad thai and the thai green curry.

The lasagna was tasty, though slightly one dimensional, with the flavour being very samey throughout the whole dish which was a shame as the dish was presented beautifully. The tacos were very clean and with the taco shell being made from celeriac were very interesting to try, but again they unfortunately were slightly one dimensional. The pad thai and the thai green curry however, were packed full of incredible flavours. The pad thai was made with courgette and carrot noodles, topped with sprouted lentils, enoki mushrooms and mixed with a chipotle almond sauce bringing the whole dish together. The thai green curry, one of few hot dishes on the menu, had a real depth of flavour with the coconut, coriander, chilli and sweet basil combination. 

We ended the evening with desserts.  We ordered a papaya sorbet, an apple cake and a coconut cheesecake served with apple sorbet – yum, were they good. The papaya sorbet was very smooth and cleansing, a great dessert if you’re feeling full but fancy something cool to finish.  The apple cake was moist and flavoured with cinnamon which is always a great combination.  The winner by far was the coconut cheesecake with apple sorbet – wow, wow, wow! I was grinning from ear to ear and when Miranda tentatively suggested we order a second, I jumped at the chance. A great excuse for a pre-birthday celebratory pudding!

Saf Restaurant prides itself on offering nutritious and flavoursome raw vegan dishes. The menu changes daily to take advantage of seasonal produce and the dishes are complimented by an extensive range of organic and biodynamic wines. They also have a great Mixologist who will be happily whip you up a Horse’s Neck, a Kiss Me Kate, or whatever takes your fancy from their inventive cocktail list, both alcoholic and non alcoholic.

Saf Restaurant offers incredible food and drinks and the staff make the whole experience an absolute pleasure. Saf Restaurant comes highly recommended by us at Fussy Foodie and if you pay them a visit, we are sure you will agree.

There are three flavours: Raw Pumpkin Pie, Raw Chocolate Mousse and Raw Lemon Cheesecake.

NB. They are all raw, dairy & egg free and have no added sugar, sweetened purely by Agave Nectar.

The chocolate one is silky smooth with a deep chocolate taste, whilst the tang lemon cheesecake with its smooth and crunchy bottom is richer and tangy to taste. After much deliberation and lots of tasting my favorite might even be the surpise Raw Pumpkin pie; deeper in flavour with the extra crunch can’t wait to visit Planet Organic in London for my next tasting session of these seriously tasty and Fussy Foodie friendly raw desserts.

NB. Also as part of a healthy balanced diet and to avoid energy low’s I am aiming to eat 5 times a day; three main meals and two proper snacks (all of which must contain some protein). Each main meal needs to be eaten slowly with a balance of 1/4 carbs, 1/4 protein and 1/2 vegetables.

So here goes the latest on my food diary:

NB. In my food diary I have not included all the water, mugs of Ginger tea and Licorice Tea I drink.

More updates on my food diary coming soon so watch this space.

It’s A Free World range of allergen free sauces and ready meals are made by the team at Look What We Found.  There are currently 2 ready meals and 2 cook in sauces within the range (with plans for future expansion)

• Fragrant Thai Chicken Curry with Red Chilli Coconut & Rice
• Moroccon Spiced Chickpea Tagine with Fruit & Harissa
• Indian Korma Sauce with Cumin, Cardamon & Rich Coconut Cream
• Indian Tikka Masala Sauce with Creamed Coconut and Indian Herbs and Spices

All of these products are available at Tescos as well as online through Look What We Found online store. 

To find out more about the It’s A Free World products and keep up to date with new product developments, visit their website at www.itsafreeworld.co.uk.

Ranging from Beef & Basil Meatballs in Tomato Sauce to Fragrant Thai Chicken Curry and Wild Mushroom Soup with a dash of Sherry, Look What We Found products cater for all tastes. The website does make products that do contain gluten however they have a Gluten Free tab to make finding the gluten free products easier. 

If you have multiple intolerances you will still need to double check the ingredients to make sure they satisfy all your requirements as some dishes contain other allergens, this is no big deal though as if you’re anything like me this already comes as second nature.

I found my Look What We Found Gluten Free Cured Ham in Delicious Pea Soup at Waitrose in the tinned soups section.  You can also buy their products from Sainsbury, Tesco, Co-Op, Morrisons & Asdas in the North East and Booths in the North West.  Look What We Can Find also have an online shop, visit their website at www.lookwhatwefound.co.uk.

I love guacamole and have often felt disappointed when fancying a lunchtime snack of guacamole and nachos only to find pre-prepared guacamole can contain sour or double cream.  Making guacamole from scratch at home, is so simple and quick, I now love having access to Dairy Free Guacamole which suits all my dietary requirements.

Dairy Free Guacamole Ingredients: (serves 6)

• 3 avocados
• 1 red onion, finely chopped
• 3 ripe plum / vine tomatoes, finely chopped
• 1 red chilli, finely chopped (optional)
• Juice of 1/2 lime
• Salt & pepper to taste

Dairy Free Guacamole Recipe:

Peel and stone the avocadoes, roughly chop the avocado flesh into pieces and add to a mixing bowl.

Finely chop the red onion, red chilli and tomatoes and add to the bowl.

Squeeze the juice of 1/2 a lime and add to the mixture.

Mash the avocadoes using a fork, mixing in the red onion, chilli, tomatoes and lime juice.

Taste and season accordingly with salt & pepper.

Cover and chill in the fridge until ready to serve.

Dairy Free Guacamole is a tasty and healthy lunchtime snack served with Toasted Corn Tortillas and crudites or spread on Herb Oatcakes, Corn Thins or in a sandwich. It is also a delicious, cooling and creamy accompaniment to chilli con carne, fajitas and burritos. Yum!

Sound too good to be true? Yes, I thought so too but can’t see a catch just yet. Some of the Alpro treats are likely to run out quickly but I guess there will be new ones added too. To get started you need to log in at www.alprotreats.com and then it’s just a case of consuming lots of Alpro milk and yoghurts – I’m sure I can manage this bit!

NB. Also as part of a healthy balanced diet and to avoid energy low’s I am aiming to eat 5 times a day; three main meals and two proper snacks (all of which must contain some protein). Each main meal needs to be eaten slowly with a balance of 1/4 carbs, 1/4 protein and 1/2 vegetables.

So here goes the latest on my food diary:

NB. In my food diary I have not included all the water, mugs of Ginger tea and Licorice Tea I drink.

More updates on my food diary coming soon so watch this space.

How a balanced diet should look

The eatwell plate, by the Foods Standards Agency, is a simple guide to a balanced healthy diet and it shows the types and proportions of the 5 food groups that make up a balanced healthy diet.

You won’t cover all 5 food groups at every meal but over the course of a day you should try to make sure that you have included the following:

Fruit and Vegetables – 5 portions
The 5 a day message has been broad casted loud and clear over the last few years. Think back to what you ate yesterday – did you manage to fit in at least 5 portions? Keep a good balance between fruits and veg/salad and include as many colours as you can – ‘eat a rainbow’ to ensure the best range of vitamins and minerals.

Bread, rice, potatoes, pasta and other starchy foods – 5 portions
This food group should be your main source of energy and ‘carbs’. With the popularity of the Atkins diet these foods have received bad press but so long as the portion size is kept under control they are not ‘fattening’ (until you add the spreads, oils, mayonnaise, creamy sauces, etc!).
If you have cut out certain foods from this group (e.g. wheat or gluten) be sure to replace them with suitable alternatives. Go for Whole grain & gluten free options wherever possible and get as much variety as you can.

Meat, fish, eggs, beans and other non-dairy sources of protein – 2 portions
Whatever your dietary restrictions are you cannot afford to miss out on this food group. It is a major source of protein and iron. You should include something from this food group with at least two of your meals each day. Meat and fish are the best and most easily absorbed sources of protein and iron but go for lean cuts to keep the saturated fat intake down. Vegetarians and vegans must be especially careful to include suitable alternatives such as beans, pulses, nuts and tofu.

Milk and dairy foods – 3 portions
Calcium is the key nutrient provided by this food group and it is vital that we get plenty of this nutrient to keep our bones strong (see Article: bone health and dairy free). If you have a lactose intolerance so don’t tolerate dairy foods or choose not to eat them you will need to find suitable alternatives that still give you adequate amounts of calcium. Whether you choose soya, rice, oatly or nut milk look for one that is fortified with calcium (many of the organic versions are not enriched and are very poor calcium sources).

Foods and drinks high in fats and/or sugars
We only need a very limited amount of this food group for health but for most of us it is an important food group for our enjoyment of food! Sugar does not give us any useful nutrients apart from fast acting carbohydrate so it is often referred to as ‘empty calories’. Fats on the other hand are more complex:

• Saturated fats (meat, butter, dairy) and particularly trans fats (found in many cakes, biscuits and other fatty processed foods) can increase cholesterol levels and are the worst types of fats for health. 
• Unsaturated fats include monosaturates (olive oil, avocados, nuts) and polyunsaturates (omega 6: vegetable/corn oils and omega3: oily fish/rapeseed/flax). The unsaturated fats can actually help to lower blood cholesterol levels and are much healthier than the saturates. However, fats are all equally high in calories so moderation is key.

Living with food intolerance’s is a challenge in itself, so if you need more help and tips ensuring you are  getting a balanced healthy diet, get in touch.

I discovered The Living Food Kitchen during my latest visit to Planet Organic where I was tempted into buying the Raw Chocolate Mousse and the Raw Cashew Lemon Cheesecake, both of which were divine.

The Raw Chocolate Mousse is made using almond milk, agave nectar, extra virgin coconut oil, dates and cacao powder, and has a really rich chocolate flavour with the bubbly texture you associate with a proper chocolate mousse.

The Raw Cashew Lemon Cheesecake is made using almonds, dates, coconut, cashews, agave nectar and lemon. The cheesecake topping is really tangy with the base having a nice crumbly crunch.

It’s foods like these that I can really miss having, so to find products which taste this amazing and knowing they are good for you at the same, is very very satisfying.

If you live in the London area or are looking for gourmet vegan catering, give The Living Food Kitchen products a try as they really are something special!

Last slice of linseed bread so must have loved it

I have not had any form of bread for a long time so this was just heaven. To have a proper slice of bread topped with dairy free spread and St Dalfours sugar free fruit spread was divine, then when I tried a slice with almond butter…. mmmmMmmm.

Linseed Bread Ingredients: Wholegrain rice flour and demeter whole rice (51%), revitalised filtered water, fresh ground whole organic linseed (9%), natural leaven (gluten free) and see salt.

“Our leaven is made with baking ferment, developed for people with intolerance to sourdough and bakers dough yeast. It is made from naturally gluten free organic flour and honey in very small quantities, these are fully assimilated during the long fermentation and are therefore not present in the finished bread.”

Linseed Bread comes in a small loaf (400g) and is £3.05. 

I have to say I loved it with it’s slight moist texture similar to rye breads I have eaten in the past, but much softer in the mouth. The linseed bread has a fantastic depth of flavour which makes it a great combo with any sweet or savoury combo. Artisan Bread advise not to toast this bread however the quinoa bread is suitable for toasting so I will update how I get on with that (Sugar Free Baked Beans on toast comes to mind). So happy that bread is on the menu again!

NB. Also as part of a healthy balanced diet and to avoid energy low’s I am aiming to eat 5 times a day; three main meals and two proper snacks (all of which must contain some protein). Each main meal needs to be eaten slowly with a balance of 1/4 carbs, 1/4 protein and 1/2 vegetables.

So here goes the latest on my food diary:

NB. In my food diary I have not included all the water, mugs of Ginger tea and Licorice Tea I drink.

More updates on my food diary coming soon so watch this space.

It has the texture of a chocolate spread and for me the taste too, next time you are in your local health food store look out for a jar of this fantastic almond butter, seriously that tasty you will wonder why you ever needed sugar.

Flavouring soya yoghurt is a fantastic way to liven up soya yoghurt which could be used with many other fruits / nut combinations for some fantastic flavour alternatives.

For my dairy free banana yoghurt  simply add a few spoons of soya yoghurt, 1/2 a banana, tsp agave nectar (optional) and a few cacao nibs (optional) to a food processer and blend. Voila Dairy Free Banana Yoghurt done – love it!

Raw oat bar ingredients – makes two small bars:

• Cup of oats
• Tsp of almond butter or other nut butter
• 1/2 tsp of cinnamon
• 1 tsp ginger powder or raw ginger (finely chopped)
• 2 tbsp of nuts ( I used hazelnuts)
• 4 pieces of tinned pineapple and a tbsp of  juice
• Agave nectar squeeze optional (1 tsp)

Place the oats, nuts, cinnamon, and ginger  into a food processor and blitz until broken up. Add your nut butter, agave nectar (optional) and pineapple pieces to the food processor and blitz again. Slowly add the pineapple juice to mixture and keep blending until the mixture starts to combine. It should be a dry dough like texture so that you can mould it into a bar shape.

Once the mixture is ready, remove from the food processor and mould into a bar shape – pop in the fridge for a few mins to chill. That’s it the raw oat bar is ready to rock and roll.

This raw oat bar recipe is very flexible, I wanted to make a bar with no dried fruit, but you could use soaked dates instead of the pineapple, milk instead of the juice, banana instead of pineapple and all sorts of seed/nut combination. Give it a try and let me know you raw oat bar version and what you think.

Vegan Indian Pancakes – Ingredients:

Pancakes: (makes 2 pancakes)

• 3 tbsps gram (chickpea) flour
• Sparkling water
• 1 tsp cayenne pepper
• 1/3 onion, finely chopped
• 1 tsp cumin seeds
• 1/2 chilli, finely chopped
• Salt
• 1 tbsp oil (I used olive oil)

Filling: (serves 2)

• 2/3 onion, roughly chopped
• 1/2 tin of beans of your choice (I used black eye beans)
• 1/2 grated carrot
• 1 tomato, roughly chopped
• 1/2 pepper, roughly chopped
• 1 tbsp tomato puree
• 1 tsp cumin seeds
• 1 tsp mild curry powder
• Squeeze of lime
• 2 tbsps fresh coriander, roughly chopped
• Salt
• 1 tbsp oil (I used olive oil)

Vegan Indian Pancakes – Recipe:

Begin by chopping the onion, tomatoes, pepper, chilli and coriander and grating the carrot so they are ready to use and set aside.

To make the filling:

In a frying pan, heat a tbsp of olive oil on full heat, add the mild curry powder, cumin seeds and onion and fry until the onion softens.

Next turn the heat to half heat, add the beans and cook through for 2 – 3 minutes (if the mixture begins to stick, add a splash of water). 

After the 2 -3  minutes, add the grated carrot, chopped tomato, chopped pepper and tomato puree and season with salt. Cover and leave to cook, stirring occasionally, whilst you make the pancakes.

To make the pancakes:

Add the flour, chopped onion, chilli, cumin seeds, cayenne pepper and salt into a mixing bowl. Gradually pour in the sparkling water, using a whisk to combine the mixture. Add enough sparkling water until your mixture resembles a batter.

Add the olive oil to a small frying pan and place over a high heat on the hob. When the oil is hot, carefully pour the excess into a separate container and set aside for later use.

Pour 1 ladel of pancake mixture into the frying pan and circle the mixture round to coat the whole pan. Put the pan on the heat to cook, look out for the mixture bubbling upwards (this will take approx. 1 – 2 minutes).

Once the mixture begins to bubble, use a fork to carefully edge the pancake away from the surface of the pan and flip the pancake over.

Cook for 2 minutes. When the pancake is cooked to your liking, place on a plate and repeat the process above until you have enough pancakes / all the mixture is used. Remember to add oil to the pan and drain any excess before cooking a new pancake.

To serve:

Place 1 pancake on a plate, cover half the pancake with the bean filling. Sprinkle with chopped fresh coriander and squeeze over some fresh lime juice. Fold the pancake over and serve.

Vegan Indian Pancakes would be delicious served with a fresh No Salad Dressing salad, some Lime Pickle, poppadums and a yogurt & cucumber dip. These Vegan Indian Pancakes are a quick to make and satisfyingly tasty dish.

There are lots of other Whole Earth Drinks  so if ginger is not your thing check out the cola, raspberry & apple and other varieties.

Nakd Ginger Bread Ingredients: Dates (48%), Almonds (32%), Pecans (18%), Ginger, Cloves & Cinnamon.

Nakd bars are a 100% natural wholefood bar a delicious blend of unsweetened fruit, rolled oats, nuts and spices. Unlike most bars, these bars contain no artificial ingredients of any kind, no-added sugar and are made raw, never cooked.

This Nakd ginger bread bar is my favourite in the Nakd bars range so far, I love the texture and ginger kick – really worth giving it a try.

Corn in a cup by Magic Corn

Claire enjoying corn in a cup

£1.50 gets you a cup of corn with a choice of topping; butter is optional so its a fantastic dairy free option. Keeping it simple we just had some salt and a spicy pepper seasoning. I have to say it was great – nutritious and delicious and with Autumn weather starting to kick in warming too. Really hoping that corn in the cup comes to a street nearer to home soon.

NB. Also as part of a healthy balanced diet and to avoid energy low’s I am aiming to eat 5 times a day; three main meals and two proper snacks (all of which must contain some protein). Each main meal needs to be eaten slowly with a balance of 1/4 carbs, 1/4 protein and 1/2 vegetables.

So here goes the latest on my food diary:

NB. In my food diary I have not included all the water, mugs of Ginger tea and Licorice Tea I drink.

More updates on my food diary coming soon -  promise wont be so long this time.

I have always loved farmers markets as you never know what tasty local foods you might find. There are lots of tempting bread and cheese stalls that are pretty much off limits so I do tend to find myself gravitating towards the meat sections, hoping for a tasty treat I can enjoy.

Whilst everyone I was with tucked into breads, cheese and hog roast rolls, I found myself wandering round for something I could enjoy. I stumbled across a farmer cooking up some gluten free sausages so procured a pure meat festival for my lunch – a bit heavy on the protein but I did have some fried onions to balance things out!

Whilst looking for some gluten free products a lovely man from Woodhouse Farm heard my plight and suggested I try his Gluten Free Chorizo Sausage – I was sold immediatly and bagged a packed of 6 sausages for £3.05.

Well all I can say is they are delicious – a fantastic kick of spice that gives an extra depth of flavour to any dish. Woodhouse Farm is based in Leicester, you can order online or visit one of the many farmers markets they attend (details on their website).

After grilling my gluten free chorizo sausage I served them rice and veggies paella style.

Ombar are made in five different flavours – Cashew & Coconut, Banana & Hempseed, Acai, Goji & Lucuma and Cranberry. 

The main ingredients within each bar are cacao mass, agave nectar, cacao butter and coconut cream with each bar then having their individual flavours added be it acai, banana, hempseed, cranberry.

The bars are produced at low temperatures to preserve the natural goodness of the ingredients, and each bar is enriched with superfood powder for a powerful punch of anti-oxidants in each bite.

Ombars are made by Mood Foods and are available online through their website, or through a number of wholefood and health food outlets including Planet Organic, Revital Health, Fresh and Wild and many more, check out the Mood Foods website for details.

Mangajo comes in five no added sugar flavours – Pomegranate & Green Tea, Lemon Green Tea, Refreshing Redbush, Goji Berry & Green Tea, Acai Berry & Green Tea all of which are flavoured with fruit juice. The sixth flavour Kombucha does contain some added sugar, although this is kept to a minimum.

I experienced my first taste of Mangajo during a shopping spree to Waitrose, I chose the Pomegranate & Green Tea flavour and it was delicious so I’ll definitely be going back for more.