Tuesday, October 1, 2013

Thursday, September 5, 2013

these days: from my kitchen


We have been homemaking ricotta (my recipe here), sharing chocolate milkshakes and recipe testing. What have you been cooking lately?
My new food blog, digestible kitchen will be launching soon, in the meantime keep up to date on my facebook page here



Thursday, August 22, 2013

real food series: Rustic Strawberry & Apple Crumble


Rustic Strawberry & Apple Crumble
I made this today to use up some strawberries that were rather bruised and on there way out. It was delicious - I hope you enjoy it too. I have not included the exact measurements as it is rustic crumble and can take whatever you want to throw at it. The only thing I will say is start soaking your oats at least a few hours beforehand. Overnight would be great!

let's begin:

SOAK two handful of oats in some milk & lemon juice (about 3/4 cup of milk…you don't want the oats swimming, however you want enough so that they can absorb the liquid)
- - - - - - 
SIMMER slices or chunks of apples and a punnet of strawberries in a heavy bottomed saucepan with a few tablespoons of butter
SPRINKLE with a tablespoon or two of sugar and continue to simmer gently over low heat with the lid on, removing it every now and then stir, until the fruit is soft.  
COMBINE a teaspoon or so of ground cinnamon, a small handful of sultanas, a handful of desiccated coconut, 1/4 cup cane sugar (more or less to taste) and 4 tablespoons of melted butter, with the oats that have soaked.
POUR stewed strawberries and apple into a baking dish and top with the crumble (the crumble will be gooey, like a bircher muesli consistency) 
BAKE in moderate oven (180'C) until browned and your kitchen smells of strawberry jam.
....to ensure all the topping is well cooked I like to gently mix just the crumble at least once while in the oven, so it is all nice and crunchy. Enjoy with scoops of homemade vanilla ice cream.  





Tuesday, August 20, 2013

digestible kitchen cookbook: an update from my kitchen

So lovely to have you join me over at my new facebook page - Digestible Kitchen!  Digestible Kitchen is my new food blog focusing on digestible and pro-metabolic foods and recipes. Wherever you are on your real food journey, I hope to inspire you with foods to nourish at a cellular level and empower you with the reasons why. The new blog will be launching in the coming months, until then, you can keep up to date on the facebook page here or here on the little gnome's home blog. 

The cookbook is progressing well and I am hopeful that it shall be available as initially an e-book by november. 

I have had a few people ask the type of cookbook I am writing, so I thought I would share a little more. I am passionate about thyroid health and eating the rights foods (and at the right frequencies) to nourish our bodies....and not because mainstream nutrition (or even alternate for that matter) says it is good for us. Many of us are in a hypo metabolic state for so many reasons (stress being a major factor, chemicals in the environment etc) and so our bodies require some special attention (and limitations) in the food arena. As to what these are, this may surprise you. 

The cookbook will focus on what I (and Emma) call digestible and pro-metabolic foods. These are foods that:

- support glucose oxidation
- support thyroid hormone conversion 
- support healthy cell renewal
- inhibit lactic acid formation
- are anti-inflammatory
- don't encourage unnecessary fat storage
- increase body temperature
- decrease the production of stress hormones and prostaglandins
- meet the body's energy requirements
- lower endotoxin
- are easily digestible

Here are a few pictures from the last few weeks....




















Thursday, August 1, 2013

in the kitchen

When I have a little spare time, I love nothing more than trying new recipes and playing around with old ones. Over the weekend I made a little Julia Child inspired apple custard tart, it was rather delicious!  










Friday, July 26, 2013

real food series: Barramundi with green olives & basil

As promised a simple, fast and delicious recipe. We prefer to eat wild white fish as opposed to oily fish, which are high in unsaturated fats (the bad kind of fats in my books). Always add some stable and nourishing saturated fat (such as coconut oil, butter or ghee) and serve with some carbohydrates - either a side of soaked, cooked & buttered white rice, roast & buttered new potatoes and or my favourite a big bowl of ripe pineapple. 





Barramundi with green olives & basil 
from the pantry
wild white fish - depending on how many you are feeding. I usually allow about 150 grams per person.
handful of green olives - pitted if you have a fancy device or simply cut the flesh away from the pip
fresh basil leaves
few tablespoons coconut oil 
butter
fresh lemon 
sea salt
freshly ground pepper

let's begin
WARM a few tablespoons of refined coconut oil in a heavy bottom frypan over a low/ medium heat
ONCE coconut oil has melted, place pieces of fish skin side down (it doesn't matter if they don't have skin)
ALLOW fish to cook for a few minutes, in this time sprinkle the fish with sea salt, a little freshly ground pepper, the cut up olives and some torn basil leaves. 
note - let a few of the olives simmer & slightly caramelise in the coconut oil before pouring in the water, as they add a beautiful flavour)
POUR about 1/4 cup - 1/2 cup of water in the bottom of the frypan and cover with a lid (just enough water so that the fish gently steams, you do not want it swimming in water, you can always add more water!)
CONTINUE to cook over a low heat until the fish is cooked through 
ONCE cooked, spoon about 1-2 tablespoons of butter per piece of fish onto the fish, squeeze with some fresh lemon and cover until you are ready to serve (this allows the butter to melt and create a thin sauce with the liquid in the pan)
SERVE with a big bowl of pineapple as a delicious dinner or lunch for the whole family. 

Thursday, July 25, 2013

these days: cookbook photography

Once the girls are asleep, I sit down at my computer and tap away, writing recipes and formatting my very first cookbook. On the weekends, I cook, style and photograph. Much more time consuming than I originally thought, however I am learning so much, which is always a good thing I believe. I am anticipating the book will be ready by late September. At this stage I am hoping that I will be able to offer a print version as well as an online ebook. 

Here are some pictures of the process and practice shots I thought I would share. Of course I am saving my favourites for the book :)

I have a simple recipe for some delicious fish, so pop by tomorrow when I shall post the recipe. Hope you are enjoying some sunshine wherever you are in the world.

Natalie x















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