Immune System

Master Elixir Recipe

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iphone-5-up-to-1-4-15-017

Ingredients;

Equal parts;
  • turmeric root
  • chopped garlic
  • diced onion
  • chopped hot chillies (wear gloves and be prepared to have your sinuses cleared!)
  • grated or sliced ginger
  • grated horseradish
  • chopped carrot
  • chopped apple
  • diced celery
  • orange and lemon pieces

Optional;

  • mustard seeds
  • parsley
  • oregano
  • thyme
  • juniper berries
  • Himalayan salt

Apple Cider Vinegar (make sure it’s organic with the “Mother”)

health-elixir

Instructions;

  1. Mix all the ingredients in a bowl, except for the vinegar.
  2. Fill 2/3 of a large jar with the mixture. Make sure the jar seals well.
  3. Pour in the apple cider vinegar on top of the mixture until it fills up to the top.
  4. Close tightly.
  5. Shake well.
  6. Store the jar in a cool, dark place for up to 2 weeks. Shake well as often as possible, at least once a day.
  7. After 14 days, strain it through a muslin cloth, into a bowl, to pour into a jar.
  8. Squeeze well to make sure all the juice comes out.

This elixir will be VERY HOT, so start with small amounts, maybe use it as a salad dressing first and then build up the amount as your taste buds get used to it. It’s best not to dilute it with water.

kombucha

This elixir may help with;

  • stimulating the immune system
  • feeding beneficial gut bacteria as a pre-biotic
  • killing harmful gut bacteria and yeasts (including candida)
  • stimulating metabolism
  • weight loss by increasing satiety (a feeling of fullness) and reducing appetite
  • reducing blood triglycerides, cholesterol and blood pressure
  • regulating blood sugar levels
  • alkalising the system by regulating the pH level
  • preventing and reducing indigestion and reflux
  • detoxification of the liver
  • cleansing lymph nodes of toxic waste
  • soothing and healing mucous membranes such as throat, gut lining, urinary tract
  • inhibiting and reducing muscle cramps
  • reducing post exercise muscle fatigue

As this is a fermented drink, it may cause issues for those suffering from high levels of histamines. Come and see me to reduce histamine levels naturally.

Rice and Cottage Cheese Pie; Low Allergy, Low Histamine and Low Salicylate

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rice-pie

Prep time: 40 minutes
Cooking time: 1 hour

Serves: 6

Ingredients;

  • Ricebran oil, for greasing
  • 100 g (½ cup) brown or Basmati long-grain rice
  • 2 tablespoons finely chopped fresh chives
  • 30 g (1 oz) butter, melted
  • 90 g (⅓ cup) cottage cheese
  • 2 eggs, lightly beaten

Filling;

  • 60 g (2¼ oz) butter
  • 5 spring onions (scallions) chopped
  • 4 eggs
  • 250 g (1 cup) cottage cheese
  • 1 x cup of spinach (omit for salicylate sensitivity)
  • Ground sea salt

Directions;

  1. Preheat the oven to 170°C
  2. Lightly grease a 23 cm (9 in) flan tin or pie plate with ricebran oil.
  3. Bring a large saucepan of water to the boil.
  4. Add the rice and cook for 12 minutes, or until very tender, stirring occasionally.
  5. Drain and cool. You will need 1½ cups of cold cooked rice for this recipe.
  6. Combine the cooled rice with the chives, butter, cottage cheese and eggs and press into the base and sides of prepared pan.
  7. Chill for 30 minutes.

For the filling;

  1.  Melt the butter in a small saucepan over low heat.
  2. Add the spring onions and cook for 8-10 minutes, or until soft, but not brown.
  3. Remove from the heat.
  4. Cool.
  5. Combine the eggs, cottage cheese and a pinch of salt in a bowl.
  6. Add the spring onion mixture and mix well.
  7. Pour the filling into the prepared crust.
  8. Bake for 40-45 minutes, or until firm and golden brown.
  9. Serve the pie hot or cold.

HINT: The rice should be very well cooked and slightly mushy. This can be achieved by stirring it once or twice during cooking.

Chicken Broth Low Allergy, Low Salicylate and Low Amines

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clear-broth

Ingredients;

  • 6 litres of cold, filtered water or enough to cover the chicken (I recommend using a very large pot so you get lots of broth).
  • 2- 3 FRESH organic chicken carcasses and skin-less chicken meat (1kg of chicken in total). (skinless chicken is necessary to reduce histamines)
  • 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)
  • 1-2 carrot, quartered (if salicylate intolerant, use swede)
  • 3 sticks of celery
  • Several sprigs of fresh thyme (omit if salicylate intolerant)
  • A bunch of parsley
  • A generous pinch of celtic, rock, Himalayan or sea salt
  • 2 tbsp apple cider vinegar (omit if salicylate intolerant)

Directions;

  • Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.
  • Bring to the boil.
  • Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.
  • When no more foam is surfacing, add the vegetables, thyme and and salt and reduce heat to simmer.
  • Cook for 2-4 hours.
  • Ten minutes before the end add the parsley. This will increase the mineral content of the broth.
  • After cooking, remove carcasses and veggies with slotted spoon and strain into a container.
  • The broth can then be stored in pint-sized glass containers in the fridge. Chill well before freezing.

Oat and Chia seed Pancakes

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pancakes-with-berries
Makes: 6 pancakes
Ingredients;
  • 2 eggs
  • 2 small-medium (120g each) over-ripe bananas
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla essence
  • 1 tablespoon chia seeds
  • 2 tablespoons whole rolled oats
  • 2 teaspoons coconut oil, butter or ghee
  • To serve – berries with a drizzle of maple syrup, raspberry chia jam, berry compote or chopped Medjool dates, walnuts and maple syrup
Directions;
  1. Whisk the eggs in a medium sized bowl
  2. Add bananas and mash into the eggs
  3. Add cinnamon, vanilla, chia seeds and oats and stir to combine well
  4. Set aside for 5 minutes while you prepare the toppings etc
  5. Heat a medium frypan over medium heat
  6. Add the oil, butter or ghee and melt
  7. Cover the bottom of the pan with melted oil/butter
  8. Using a ¼ cup measure, scoop mix into the pan, allowing a little space between pancakes so you can turn them easily (I only cooked 3 at a time)
  9. Cook for 2-3 minutes, then flip over and cook a further 2 minutes on the other side or until cooked through
  10. Transfer to a tray lined with kitchen towel and repeat with remaining mix
  11. To serve, top with yoghurt and jam, berry compote or chopped dates, walnuts and maple syrup

 

Image courtesy of Serge Bertasius Photography at FreeDigitalPhotos.net

Home-Made Dill Mayonnaise, Low Allergy, Paleo Friendly and Low Histamine

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mayonnaise

Ingredients;

  • 1 egg yolk
  • 1 tablespoon lemon juice (from 1/2 a lemon) or apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 medium clove garlic, minced
  • Fresh dill (omit for regular mayo)
  • 1 cup olive oil or for those with sensitivities use rice-bran oil
  • Salt to taste

Directions;

  1. Place egg yolk, lemon juice, and mustard in the bottom of container or jar that just fits the head of your stick blender. It is important that the egg/lemon juice mixture reaches the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.
  2. Add garlic and dill if using. Pour oil on top and allow to settle for 15 seconds. Place head of stick blender at the bottom of the container or jar and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly lift the head of the stick blender until all the oil has emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.

 

 

 

Image courtesy of Apolonia at FreeDigitalPhotos.net

Banana Beetroot Brownies

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Beetroot, Banana Brownie
Ingredients:

  • 3 large or 4 small beetroots, peeled and boiled until tender
  • 2 bananas
  • 2 eggs, lightly beaten
  • 1/2 cup unsweetened cacao or carob powder
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tbsp. raw cacao nibs or 75% dark chocolate, chopped (optional)
  • 1 tbsp. chopped walnuts (optional)
  • 3 tbsp maple syrup or honey (optional)

Icing:

  • 60ml melted coconut oil
  • 2 tbsp beetroot juice (made from cooked beetroot)
  • A handful of fresh rose petals (pesticide free) to garnish
Directions:
  1. Blend the beetroot in a food processor into a paste.
  2. Squeeze the paste through a sieve and collect 2 tbsp of your beetroot juice to set aside for the icing (you may have to add 1 tbsp water to this). Keep the paste in a bowl.
  3. Combine all ingredients in a food processor, and blend until smooth.
  4. Stir in the cacao nibs, dark chocolate bits, or nuts if desired
  5. Pour into a well-greased pan about 20cm x 20cm
  6. Bake at 180C for about 40 minutes.

To make the icing:

  1. Mix the melted coconut oil and beetroot juice together.
  2. Roughly drizzle half of it onto the brownies.
  3. Sprinkle with rose petals.
  4. Drizzle over the rest of the icing.

Onion, Garlic and Honey Cough Syrup

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Ingredients;

Onion and Garlic

  • 1 onion, diced into pieces or sliced into slices
  • 4-5 cloves garlic, crushed
  • Raw, unfiltered honey, or a combination of raw honey and Manuka honey, (enough to cover the onions and garlic)

Method;

  1. In a jar or pot (if heating, see below), place your onions and crushed garlic cloves.
  2. Pour in the honey until the onions and garlic are covered.
  3. Either leave to steep for a few hours (or overnight) or
  4. Place the pot over a very low heat (don’t heat too much or you will lose all the healing properties of the honey)
  5. Cook for 30-60 minutes.  When the onions and garlic soften, and the honey becomes more liquefied, you know that your syrup is ready.

Honey

You can either leave the onion and garlic pieces in the syrup or simply strain the syrup through a fine mesh strainer.  Store it in a jar in your fridge and use it freely.