Tag: Nutrition / Lifestyle

2018 and new clinic.

Happy 2018!!!!

How has your new year started? Well? Not ideal? Still stuck in the Christmas Chips and Dip rut?

Do you need some help? Want to outsource your health to get on top of those annoying issues? Need or want to revamp your lifestyle a little or a lot?

Yes? Luckily I am now operating a monthly Timaru clinic starting March 24th. Contact me for an appointment and let’s Jacinda this.

Good

Donuts or Doughnuts? Who knows? Either way they are always good.

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Today in Sunny Dunedin it is less sunny and more freezing and rainy so I am pretending I am in Wuthering Heights (minus the less than ideal Heathcliff and somewhat annoying Catherine) so basically I am inside looking at mist and rain. So to cheer me up I made doughnuts – well somewhat healthy versions of them.

I am a fan of most things deepfried so doughnuts have always been a fave. Growing up in the South Island I had such a choice for doughnuts; chocolate explosion, Jam wraps, double chocolate just to name a few. Moving to Auckland sadly the size and the choice changed drastically, somewhat reducing my love for them.

Anyway, to make these a better everyday option I discarded deepfrying and went down the baking route.

These are actually super easy to make the only complicated part is finding a silly doughnut mould. I got mine on Aliexpress for $1.50 or something ridiculous. I then had to wait 18 years for it to get here but luckily as I online shop for many an item I forgot about it until my friendly post man passed it over. Happy days.

INGREDIENTS:

1.5 cups of flour (I used wholemeal spelt flour)

1.5 TLB of baking powder

1.5 tsp apple cider vinegar

175ml melted coconut oil

Pinch of Himalayan salt (any salt would be ok)

3 tsp cinnamon

3 TLB rose water (optional)

3/4 coconut sugar (or normal sugar)

Chia egg (2 TLB of chia seeds in 6 TLB water – blended)

1 cup nut milk (I used cashew nut)

1 tsp vanilla extract

Block of chocolate of choice (I went for 90%)

doughnut

 

RECIPE:

Preheat oven to 180 degrees

Lightly coat your doughnut mould.

Mix everything in one big bowl and add everything into mould.

Bake for about 15 minutes.

Flip them out onto a wire rack, let cool.

Melt chocolate in a stainless bowl over boiling water.

Drizzle on doughnut and eat.

 

Pretty simple ah. Hope they make your Wuthering Heights day a little brighter.

 

When you make juice and there is stuff left over and you feel bad throwing it out…

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So last week I was very happily sitting in the sun, reading books and pretending to be (very convincingly) a lady of leisure in Fiji. Everything was bright, sunny and I was oh so happy not to be on the Auckland motorway.

Then I got home. It was grey, windy and there was no friendly waiter to bring me my tropical dream cocktail of choice. (I am totally aware this a first world problem)

While I sulked around the house still in my sarong (but alas now over my trackpants, and old lady cardigan) I decided to bring some orangey goodness back into my life.

Turmeric, Apple, ginger and carrot juice

3 carrots

2 apples

1 ‘finger’ of turmeric

1 large piece of ginger ( I used alot…)

I have a cold press juicer, so I have to cut the produce up very small. The benefits of a cold press juicer is that you can keep the juice in the fridge (sealed) for a lot longer than you can with a regular juicer. Also, because it slowly crushes the fruit and vegetables this keeps all the good stuff in the juice, and it means you can watch more of your favourite TV show while you prepare it (Yay Suits!)

With juicing there is always the pulp leftover. Some people make crackers with it, I decided to make a mixy thing. It is actually really tasty.

Mix all the pulp with 1/2 finely chopped shallots, 3 crushed up nori sheets, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of crushed capers, and 5 drops of liquid smoke (liquid smoke can be found in places like Nosh/Farros. Its really strong so you only use a few drops at once so the bottle lasts for aggeeeeesss).

I have been using the mixy thing with tuna, on salads, on potatoes, or on toast. It will last for 4 days in the fridge.

On a more positive, not-woe-as-me the sun was shining here in Auckland today, Summers coming…I might just have a cocktail to celebrate.