Dressing up, a little bit naughty and very nice

Christmas can be a stodgy affair…but it doesn’t have to be!

Its like wearing that very expensive little something with bargain basement everything else and the whole ensemble looking super chic – if you aren’t careful it can go the other way; it is a question of thinking, balance and taste.

(Obviously I am not talking here about allergies regimes for illness, be aware and take care of your situation).

We don’t want to feel horribly deprived or be the boring one who says “Oh no, I can’t eat that, I am not eating XYZ” to the person who has slaved over a hot stove for weeks (yourself included) neither should we throw all caution to the wind and end up feeling ill.

There are lots of ways, but here are a few ways, to have a healthier Christmas:

Firstly drink lots of water, take your apple cider vinegar, and enjoy the satsumers and fresh nuts!

If you are having people over for drinks make a platter of delectable nibbles that will suit everyone – mix pumpkin and sunflower seeds with sea salt and a drop of olive oil in place of roast salted nuts, a creamy humus without lots of oil, recipe here Here, and with lots of crudites – radish, carrot and cellery sticks, cauliflower florets, chunks of avocado tossed in tomatoe salas (so easy to make, why do people buy the stuff?!), olives, bake small mushrooms and serve with a dollop of pesto on top, the list is endless really, you just need a bit of imagination and a lot less time than making cheese straws and endless bruschettas!

Simple things like loading your dinner plate with more veggies and less of the heavy stuff, not filling up on bread, snacking on more olives, radishes, cherry tomatoes and fewer vol au vents, nibbling some really good chocolate rather than mindlessly gorging on piles of sweet stuff will make your Christmas get togethers enjoyable rather than destroyable.

Try melting some good chocolate (even better make some raw tempered chocolate if you have the ingredients) and dip cherries, bananas or clementine segments into it. Store them in the fridge, not least to stop you eating them all, yum!

 

Think about it, that’s all, you know what is best and at this time of year it is lovely to enjoy the indulgencies but not to the point of feeling bloated, guilty, even sick. You can make good choices and avoid anything you simply can not eat because there are usually so many alternatives.

If you are the chef look at the balance of the meal. A traditional Christmas meal is actually very healthy if done well. The danger zones are the nibbles, patés, sauces and stuffing’s.

To start how about keeping it lighter maybe a mushroom paté, green pepper corns, oatcakes and some sliced figs made rich and sticky by heating in the oven with a spoonful of honey and splash of balsamic for about 20 mins. Pop them in as it heats up for your turkey then remove and mix up to serve later. Have small portions for taste not filling up, rather to chat and pull crackers over.

There is the meat. I would choose a higher welfare bird or organic – it has had a better life, is more nutritious and provides more meat. It is a good buy. Use the bones for stock. Serve less of it and more of the accompaniments.

Fill your stuffing with lots of chestnuts, onions, prunes, nuts, mushrooms and herbs for scrumptious flavour and texture. I make a meat based one for meat eaters with a small amount of organic pork (about 300gm for enough for 8 people), lots of chestnuts, mushrooms, prunes, onions, pecan nuts, garlic, sage, thyme, salt and pepper and an egg to bind it all together. Full of gorgeous flavours. Quantities below.

For my vegetarian one I use similar ingredients but in place of the pork I use more mushrooms and chestnuts and some chopped olives. I usually change the fruit and use figs, probably some walnuts and cashews in place of the pecans, extra onions and olives and some capers for depth. Quantities below.

The vegetarian version is as popular as the pork one with the meat eaters, it also makes great veggie burgers for any time of year!

Offer lots of vegetables, I usually roast some potatoes (of course!) and parsnips, steam sprouts and top with some butter and nutmeg and poach carrots sticks in orange juice. I serve mashed sweet potatoes and celeriac rather than more starchy potatoes.

Chop and boil sweet potatoes celeriac. When just tender strain, keeping the liquid for your gravy, add lots of black pepper, some butter and an egg to bind and make it deliciously creamy and mash it all together until smooth. Taste and add salt if needed, the celeriac has a lovely salty flavour so it’s a good place to hold on the salt. Recipe below.

I often add in some chopped kale or savoy cabbage at the end for a tasty and nutritional boost! This can all be prepped in advance and popped in the oven to reheat. Make it easy! Here is another recipe using cauliflower.

For the gravy I am purely indulgent – it is made with the meat juices, a stock made from giblets, carrot, onion and celery, any vegetable cooking water left after I make the vegetarian gravy, red wine and port and thickened in the traditional way with flour. No excuses for that today. There are lots of great gravy recipes to be found online. The vegetarian version involves some butter and flour, onions, garlic, vegetable cooking liquid, marmite, mushroom ketchup, some dulce (we are looking for the umami here) a glug of red wine and port.

For both recipes allow reduction time, as that builds the flavour.

I also make cranberry and bread sauces to compliment the meal and go with the left overs.

I LOVE the left overs, they are my favourite bit with pickled onions, homemade mayo, lots of leavy salad and Boxing day films.

Don’t forget to use the hand test, it helps me everytime, remind yourself here.

Merry Christmas, I hope you will be warm and happy, with or in touch with loved ones and most of all loving yourself. Thanks for reading my posts this year and motivating me to be healthier and happier and boosting my own health.

With love,

Desri XXX

Pork stuffing serves 6ish

300gm organic minced pork

1 cup chestnuts

1 cup chopped mushrooms

1/2 cup pitted chopped prunes

2 finely chopped onions

½ cup crumbled pecan nuts or walnuts

2 crushed cloves garlic

Handful sage leaves chopped

Sprig of thyme leaves picked – use the leaves not the stick!

Big pinch salt

10 grinds of pepper

1 egg

Vegetarian stuffing serves 6ish

11/2 cup chestnuts

11/2 cup chopped mushrooms

¾ cup pitted chopped prunes or figs or half and half

2 finely chopped onions

½ cup crumbled pecan nuts or walnuts or mix of either with cashews

¼ cup chopped green of black olives

2 crushed cloves garlic

2 teaspoons rinsed salted capers chopped

Handful sage leaves chopped

Sprig of thyme leaves picked – use the leaves not the stick!

Big pinch salt

10 grinds of pepper

1 egg

 

Mash for 6-8

1KG sweet potatoes

1KG celeriac

Black pepper

1 dessertspoon butter

1 egg

Taste and add salt if needed.

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One chicken many ways

I believe that if you are going to eat meat, choose organically raised animals that have been treated well and lived outside in their most natural way.

Lots of people thrive better with meat, it is hard to make a vegan diet work long term without serious learning and dedication to balancing the nutrients we need, though (I have to say it) I believe a regime light in meat, dairy and processed grain and sugars is best and learning to eat well is worth it.

People always say to me that eating raw vegan is so expensive and also eating organic meat or fruit and vegetables is so expensive – well yes it can be but so can eating a standard diet. It depends on what you choose. If you buy it all fresh and seasonal and choose well you can eat really well for less.

Last week I saw organic chickens for sale, buy one get one half price. I paid 12€ for both.

For the first time ever I boiled a chicken.

This is how I did it.

I simply put the whole chicken, 2 whole carrots, an onion cut in quarters, a stick of celery plus the leaves from a couple of other sticks in a big pan. I threw in a sprinkle of whole black peppercorns, ½ teaspoon of salt, some fresh thyme, rosemary and sage out of the garden – dried would be fine.

Water , about ¾ of the way up the chicken, if I had used a smaller pan with a more snug fit it could have covered it. Popped the lids on, brought to the boil then turned down to a simmer and left it for just over an hour.

When it was cooked I removed the chicken, which was messy as it all fell off the bone it was so tender. I pulled all the meat off and put the carcass back into the pan and left it, with the lid on to simmer all afternoon, about 4 or 5 hours altogether. Then I strained and put the stock into jars and when cooled into the fridge. At this point you could freeze the stock so that you could use it for a longer period of time.

I was amazed at how much chicken there was and how good it tasted.

The chicken was packed into a glass storage box into the fridge.

Meals from 1 chicken.

1. Ramen
   

Carrots

Cabbage/bok choy/kale

Red pepper

Leek

Mung beans

Chicken or mushrooms

Dried chilli

Noodles (optional)

Stock

Miso/lemon grass/garlic/ginger/seaweed/ coriander leaves – all or none, its optional

I chopped carrots into sticks, shredded bok choy and kale (any cabbage would work), about ¼ chopped red pepper. NB just use any veg!!

I heated some oil in a pan and gently fried sliced leek for a few minutes with some chopped lemon grass (not necessary but I had some) and a crumbled red chilli (I have a small tub in the cupboard, they keep for yonks!) then added the vegetables and stir fried 2-3 minutes. I added some stock (I wanted it like a soup so added enough for two of us – you know how much you need 😉 and a spoonful of miso and stirred as it heated. This went into bowls with some soba noodles for Robin which I had cooked and rinsed in cold water and a handful each of sprouted mung beans that I had sprouted myself. Shredded chicken on top.

You could add a boiled egg on top too if you need more.

I sprinkled seaweed over.

OK, I know all that looks a lot but if you have dried peppers and dried seaweed flakes in the cupboard, they are a bit pricy to buy but last for ages and you don’t need to use a lot. Miso same thing; and it makes a really good savoury drink any time. Lemon grass can be bought and chopped and kept in a freezer bag in the freezer. Ginger the same, just peel it (easy, scrape it with the back of a spoon) and pop it in the freezer then grate as and when you need it. If you don’t have home made stock use a cube, a Miso cube is lovely.

The whole think took me ten minutes.

2. Sandwich

Robin is putting insulation in the roof up a ladder, going up and down all day long and needs calories. He also does fine with bread so a few sandwiches made from good bread, packed with leaves and cucumber and chicken served him very well.

3. Savoury Pancakes

Chickpea flour

Fresh herbs (I used coriander, sorrel and dill as I had them)

Leaves (I used spinach and water cress)

Avocado

Salsa optional

I made Socca pancakes (chickpea flour with same quantity water – ie 1 cup flour, 1 cup water OR as I did ½ cup chickpea flour and ½ cup coconut flour, you need a bit more water for this) heat one side in a pan that can go into the oven then pop in the oven for the top to cook.

I stuffed these with lots of leaves, chicken, fresh herbs, mungbeans, avocado slices and some homemade salsa I had in the fridge.

See how to sprout your own mung beans here Friday bits and bobs

4. Soup

Mixed fresh vegetables

My usual think I just threw in the veg I had (Squash, leeks, parsnips this time) added the stock and blended with a wand blender when cooked.

5. Chicken n chips

Sweet potatoes

Raw beetroot

Cooked chicken

Salad or coleslaw

I chopped sweet potatoes and beetroot into chips and shredded some sage leaves. Tossed all in olive oil, ground cumin and a pinch of salt and cooked in the oven. I served with the chicken and some salad with a lemony dressing on it; I have also served it with homemade coleslaw.

So that is 9 meals and there was still a bottle of stock left which I didn’t use in time and was too concerned to keep after a week so had to throw away, annoyingly.

Do you ever do that, think it is so precious you need to keep it and then it goes off. The mango I treat us to then save for the perfect moment and it is black inside….

Reminds me of a beautiful little outfit I had when Aimee was a baby and I kept it and kept it until it fit then she was to big for it in a couple of weeks.

I still do it /:

SO, 9 meals using the expensive chicken plus fresh veg and store cupboard items.

All fast.

All easy.

All flexible with ingredients and quantities.

All in all really nutricious, warming, tasty and inexpensive meals!

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Dressing up and dressing down

 

It has been a bit mad here the last couple of weeks.
I have started my French business, Desri’s Kitchen and been number crunching and trying to make that work on paper (in the French system – that is hard!). I am adding in teaching raw cuisine as well as healthy ways to tweak your cooking (including gluten free, dairy free, grain free etc).

Also we have been running ahead of electricians putting wall frames and ceiling frames in the Little House which means that is really taking shape! Nothing like deadlines to make Robin and I make something happen. Talking of which we also had a photo shoot for Oliver’s Travels which meant we had to strip ourselves out of our house – every room had to be made neutral, which for a hoarder and we who attatch emotion and history to almost everything we have gathered was a tough ask, to say the least.

We did it though and the photographer was a great guy who, it happened had recently, along with his girlfriend started eating a raw vegan diet! We talked for ages as there was lots in common with Robin and me resulting in the shoot running late and giving me an excuse to ask him to stay for lunch. I whipped up creamy noodles, avocado and courgette tartar and a green salad all with crunch seed sprinkles.

It is really important when changing your diet to cover as many tastes and textures as you can. Food doesn’t only nourish us physically but emotionally too. I hear lots of you say to me “But I so want something creamy like Italian cabonara or a creamy spicy curry” or “I need a rich, sticky, sweet and sour Chinese meal”. So have it – make your healthy food taste spicy and creamy, rich, sweet and sticky, crunchy and pungent, salty and sour.

A few easy recipes which can be used as dressings for noodles; you could use spirilized or peeled carrot, courgette or squash noodles or some healthy alternative pasta type noodles like quinoa or, as I did, kelp noodles.

The same recipes could be used as spreads or dips for crudites. If you tolerate and want to eat bread you could dip that in or spread it over.

How to make your healthy food taste delicious:

Create creamy textures

1 avocado whipped up with a 1 TBS of sweet miso (I like sweet miso a lot at the moment but if you don’t have it use 1/2 TBS darker types), 1 TBS chopped onion, 1 TBS nutritional yeast (or more to taste, check at the end), 1 tsp apple cider vinegar, 1/2 tsp agave/honey/maple syrup (one of them, not of all of them!), 1/4 tsp salt, pepper. Optional some crushed garlic.

Make it sweet ‘n’ spicy

2 TBS olive oil, , 2 TBS lime juice, 1 TBS maple syrup, 1 clove garlic crushed, 1 crumbled dried chilli (the little red ones), salt and pepper to taste. Whisk or shake in a jar with the lid on (I know, its obvious, humour me;).

Use Italian tomatoes

Soak 3 sun dried tomatoes and 1 big or 2 small dates in warm water until soft (this can take an hour or so), chop. Blend with 2 chopped fresh tomatoes, 1TBS chopped onion, 1/2 TBS white wine vinegar (I am liking chardonnay vinegar right now), 1/2 clove garlic (or more, your choice), pinch chilli flakes or 1/2 – 1 small dried chilli crumbled, a good pinch of salt and lots black pepper. Sprinkle whatever you make with it with ripped fresh basil or use 1/2 tsp dried Italian herbs.

Use delicious oils and high-quality seasonings

And lets not forget good old olive oil and balsamic – use the best olive oil, old syrupy balsamic, flakes of fleur de sel or Malvern salt or similar and a few turns of good black pepper. I’d go with about 5-1 oil to balsamic, in a bowl sprinkle the salt and pepper over and use like that or whisk or shake and use as a dressing. Such a treat!

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Friday bits and bobs

Just checking in here, it’s been a week of readjustment and joy.

Sometimes news knocks us off balance, not because we are not happy about it, just because it means we need to change course a bit, reballance, reappraise, realign.

That is a good thing because it actually encompasses way more than the instigating factor, we rebalance everything as we adjust.

Often, most times, we don’t realise how stuck and repetitive we have become and this can (come on, usually right?!) be in negative patterns or in things that aren’t the best for us.

Over the yard arm drink, watching that boxed set again, beans on toast again, yet another sleepless night…

Whatever, they are not terrible in their own right although you might agree none of them are the best thing for you on a loop!

Maybe worth having a think and a look at your loops.

This week I have been doing a lot of dancing, yoga, guided relaxations, walking, it’s been gorgiously warm and sunny and lovely to walk in the autumn colours with the sun on your face. It is so good to move! I can’t stress it enough. It raises your metabolism, releases your happy hormones, lightens you and if you are trying to follow a routine it is quite meditative and takes you out of your loop because you are concentrating on something else. You don’t have to be a super duper dancer, just do what feels good to you. Move more than you did even if that means walking at a snails pace. Sometimes we need to push ourselves, a bit of firm and kind encouragment never goes amiss.

And so, a couple of easy, nutritious, non-inflammatory and satisfying recipes for you.

Simple soup

I have given ingredient ideas, it is not rocket science, be easy, a bit more or less will be fine, adjust to what you have, it is all good!

I actually made mine with a 6 inch piece of squash, organic so I washed but didn’t bother peeling it, half a left over parsnip, 1 leek 1 miso stock cube, a pinch of cayenne, lots of pepper.

1 Butternut, or almost any squash. Depending on size use a whole one or part – you can judge!

1 onion and/or leek

1 parsnip (or turnip, swede, carrot)

1 miso stock cube

ground pepper

pinch cayenne or another chilli of you fancy some heat.

Chop it all up, put in pan and stir a bit over heat with a splash of olive oil. Cover with water, add stock cube and seasoning. Cook until all tender and whiz it up. I used a stick blender so I didn’t have to wash a whole blender.

Souped up-

Throw in a handful of frozen peas. By the time you serve and eat they will have defrosted and make lovely fresh little pops in your mouth.

Stir in a handful of baby spinach, by the tie its is on the bowls this will have wilted and be a great contrast to the silkyness of the soup.

A chunk of goat’s cheese in the bottom of the bowl (Robin loves this) goes deliciously melty.

A great dollop of yogurt (I use live sheep’s, I find goats too tangy generally but it could be a nice contrat for the sweet squash) plopped on top, especially if you used chilli in it.

Sprinkle with diced avocado, tomatoes, red onions and fresh herbs.

Drizzle with herb oil or a good plain olive oil.

Wrap and roll

Take a wrap, any wrap – Robin had flour tortillas, I had dehydrated flax and courgette wraps. You could make or buy coconut wraps, use corn wraps, Nori sheets or rice (spring roll wrapper) sheets, even make socca pancake wraps (lots of recipes online). Lets face it if you are eating bread you could simply make it into an over stuffed sandwich!

Pile on some greens – I used water cress

Layer up with coleslaw – I made a big bowl the day before using sliced white and red cabbage, cucumber, onion, red pepper, cellery and grated carrot with home made mayonaise

Add sprouted beans I used mung beans (instructions below – they are EASY, CHEAP, NOURISHING and go with anything!!)

Wrap it up and eat.

Pimp it-

Sprinkle of  spices, chilli, salt and pepper.

Scatter lots of chopped fresh herbs – mint, coriander, chives, basil, lemony sorrel…

Goats cheese (or feta would be good) rounded Robins out.

Boost the benefits with some fresh garlic in the cl-oleslaw or runn–bbed over the wrap.

Spread some humus, recipe here Tweak… and twerking would help too!

Sprouting mung beans

2 TBS mung beans (they expand a lot!) rinsed and checked for any little stones

Soak in a bowl of water (start with warm water for sweeter sprouts) for about 8 hours or over night

Drain in seive, rinse and replace in bowl.

You could put them in a jar with some mesh over the top. It’s supposed to makes it easier (so the perveyers of jars with mesh lids say) but I always end up doing it using a bowl and seive these days -so I suppose I have found that easier!

Rinse twice a day until the little tails are the same size as the bean. You can go longer but use before they grow a leave, you just want the tail.

Snack on them as they are or sprinkles with some pink himalayan salt.

Great alternative to crisps splashed with a little oil, apple cider vinigar and salt.

Add to soups, wraps, salads, stir fries.

You could add to anything savoury really!

Happy weekend xxx

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Smash a mash.

Hello, hello!

How are you feeling? Have you followed anything here, changed anything?

Simply put, nothing will change unless you change something.

I know I am repeating myself but please don’t hold back until ‘all the bad stuff has been used up’, ‘after the holiday’, ‘after Christmas’ and all the other delaying tactics our heads can use. This is not a punishment!

Just choose better, mostly, now.

Right now stop reading and go and drink a big glass of water…..

Easy, useful, healthful.

Have a piece of fruit. If you don’t like biting into a juicy apple (pear, carrot, celery) cut one up and just have it on a plate next to you. Before you know you will have eaten it.

It’s the weekend in autumn, does that mean a comforting, big Sunday lunch or Saturday night pizza? OK, just change it up a bit.

Here’s a recipe to replace your stodgy mashed potatoes –

Multiply as needed but depending on the size of the vegetables this should serve about 4 or two for one meal and put the rest in a veggie soup tomorrow.

½ cauliflower

½ celeriac

Steam or boil (don’t swamp them with water, just enough to cover) with a lid on.

When tender, drain (drink the liquid or use it in your sauce or gravy) and put into a blender or bowl if you have a stick blender with

1 egg

A piece of butter, about 2 teaspoons or splash of olive oil

Pinch salt and a few grinds of pepper to taste.

Blend it all up.

Add, roughly chopped:

2-3 leaves of kale, calvo nero, chopped savoy cabbage or any dark green leaves

Pulse into the mash and serve!

Pizza

Replace your pizza base with slices of aubergine with a splash of love oil smeared over them and roast until tender. When ready top as you would pizza.

There are lots of recipes circulating for cauliflower pizza base, look one up.

Use a stronger tasting cheese and less of it.

Don’t use pizza sauce just put slices of real tomatoes, a smatter of salt and a sprinkle of herbs on as your tomatoe base.

Et voila!

Two things today –

EQUIPMENT

If there is one piece of equipment that I believe would help you have healthier meals it is a blender. A high powered one.

I use Vitamix and Blendtec. I have never used a Nutri Bullet but have only ever heard good things about them and they could be ideal for a lower price point and if you are not going to go the whole hog of grinding nuts, seeds, making flours etc. They also sound great for taking with you (I have been very tempted to get one for travelling, much easier than humping my Vitamix around!).

I am sure if you look on EBay or local second hand sale sites you could find any of the above at a good price because more people than I can count have told me over the years that they have a juicer in the back of a cupboard they never use and I am sure the same can be said for blenders.

REST

Whilst it is important to MOVE it is equally important to rest. If you are healing mentally or physically, recuperating, dealing with and overcoming autoimmune disease or any illness you need to push the toxins out and you need to rest to heal.

On the internet there are loads of guided relaxations, meditations, peaceful relaxing music. You need to look around and try to find what suits you, some really irritate me which is the opposite effect to the one we are looking for! It doesn’t mean they are all the same; Take the time and then use it regularly.

10-30 minutes of deep relaxation, especially regularly, will make you feel so much better.

If you are working and feel that fatigue or stress creeping in pop out for a breath of fresh air or to a quiet place (the loo even) and take a few minutes out to just stop thinking. It might help if you could put a short meditation on your phone and use headphones. Make it happen.

Listen to your body and trust it to tell you.

Have a fun weekend x

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