Leeks pie

ImageLeeks are my favourite seasonal vegetable in the winter. With their unique combination of flavonoids (nutrients that work as antioxidants in your body) and sulphur (which is needed for the biological activity of enzymes), leeks are an awesome super food to boosts your immune system.

 I make my leek pie with home-made chestnut flour (or with einkorn flour, if you can tolerate it). It is just delicious. Like all my recipes, they’re simple quick and yummy.

Ingredients

For the dough:

  • 1.5 cup of chestnut flour
  • 3 tablespoon of extra virgin olive oil
  • 1/2 tea spoon of salt
  • 1/2 of a goat yoghurt

For the pie filing:

  • 2 cleaned and sliced leeks, white and light green parts only
  • Mustard (if like me you’re on a gluten free diet, you must check if it contains wheat before using it!)
  • 1 tomato
  • 0,4 pounds of goat cheese
  • Salt, pepper

Directions

Place the chestnut flour in a bowl. Add the olive oil, the yoghurt and the salt.  Knead together until the dough is soft and a little spongy, add a little more olive oil if necessary.  Form into a ball, cover with a damp cloth and keep in a warm place for an hour or until ready to use.

When you’re ready, preheat the oven to 375˚F.

Roll out the pie dough in a circle large enough to cover the bottom and sides of the pan.  Lay the dough in the pan, crimp the edges.  Put the dough in the oven for about 15 min.

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In a pan put water and make it boil. Add leeks.  Cook over low heat for 15 minutes, stirring frequently to soften.  When done, remove from the water and allow cooling a few minutes.

After 15 mn in the oven, get back the dough, spread a thin layer of mustard on the dough. Add over it the leeks, the sliced tomato, the sliced cheese, salt and pepper.

Bake for about 40 minutes.  Let the pie sit and cool for a bit before slicing it.

Enjoy!

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GLUTEN ALERT (2)

gluten freeI was surprised to learn that a number of soy sauces contained gluten. It’s key to check on the bottle if it doesn’t contain gluten. When you’re eating outside, it can be tricky to ask the waiter… who probably doesn’t have a clue on what you’re talking about.

Life is so difficult sometimes… especially when one choses to remain healthy against the odds.

Guacamole

Eliminating wheat fromImage my diet is one of the best things I’ve done in my life. But soon I realized I needed to increase my intake of healthy fats in order to satisfy my hunger and maintain my level of energy.

Avocados are an excellent source of healthy fats. I eat them almost every day. One of my favorite ways to eat them is as guacamole with organic black beans chips: Yummy…..

Ingredients

  • One mature avocado
  • Half onion
  • 1 lime
  • Tabasco
  • 1 tablespoon of sesame oil
  • Tabasco
  • Salt and pepper

Directions

  • Halve the avocado and scoop out the flesh into a bowl with a spoon.
  • With a fork, roughly mash the avocado (please don’t use a blender!). Then chop half of the onion and add it to the bowl. Add the lime juice, the sesame oil, salt, pepper and a few drops of Tabasco.

Enjoy and tell me if you liked the recipe.

Chestnut flour

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Chestnut flour is the best when we go on a gluten free diet as it has no gluten at all guys!  It has a strong sweet flavor and a slightly pasty texture when cooked. You can add it to soups or stews.

Health benefits of chestnuts are so huge. They are good to promote digestive heath as they are so loaded with fibers along with vitamins B, manganese and copper.

Chicken broth


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During the winter I love eating soups. They are so simple to make and the benefits of eating them are numerous in terms of tastes and health. And they are gluten and dairy free of course.

The chicken broth is quite long to cook but it enables me to use the chicken carcass that would otherwise be thrown away.

Ingredients

1 left over chicken

2 tablespoons apple cider vinegar

1 large onion, coarsely chopped

4 garlic cloves finely chopped

1 little piece of ginger finely chopped

1 teaspoon of curcuma

2 pinch of salt

1 pinch of pepper

1 bunch parsley

Directions

1. Fill up a large saucepan with water.

2. Add vinegar and all vegetables except parsley to the water.

3. Place the chicken carcass into the pot.

4. Bring to a boil, and remove any scum that rises to the top.

5. Reduce the heat to the lowest setting and let simmer for 10 hours

6. Add the chopped garlic,  the chopped ginger, pepper and salt.

7. Add the fresh parsley and the curcuma about 10 minutes before finishing the stock.

8. Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.

Enjoy!

US health watchdog cracks down on antibacterial soaps

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Keep it simple, why use antibacterial soaps  instead of regular soaps. I never liked using them. I don’t have that great feeling of cleanness when using that stuff.

BBC News – US health watchdog cracks down on antibacterial soaps.

What a breakfast!

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Diet is my religion. Especially when it comes to breakfast. When you do not tolerate gluten or dairy, beginning the day can be a little tricky.

For a year now, I eat a delicious breakfast, loaded with vitamins, fibers, omega 3 and minerals. It’s a bit complicated to prepare, as you do have to eat it just after you have prepared it, otherwise it goes off!

Portions are essential – therefore I do not recommend doing it for more than one person at a time.

Ingredients

  • 1 tablespoon of flaxseed
  • 1 tablespoon of sesame
  • 2 tablespoon of canola oil (you can replace it with sesame oil or flaxseed oil but these are more expensive)
  • 1 tablespoon of various nuts (pumpkin seeds, brazil nuts, almonds… whatever you want)
  • ½ banana
  • ½ lemon
  • Fruits (if possible pick red fruits, rich with anti oxidants, but avoid water melon and oranges which are not easy to digest).

Recipe

Mash with a fork the banana for aprox 3 minutes until it becomes brown and liquid.

Put the flaxseed and the sesame seeds in a coffee grinder and grind them for apron 3 minutes. They have to be completely ground for you to digest them.

Put the powder in a plate.

Grind or smash the nuts with a pestel. Add them in the plate.

Squash the lemon.

Add the canola oil, but no less then two tablespoons.

Gently blend with a spoon.

Eat it with fruits.

Enjoy!

Believe me, with that power breakfast, you will be able to start your day and won’t be hungry till lunchtime.

To save time in the morning, I set the previous night all the ingredients on the kitchen table.

Einkorn flour

einkornwheat-300x185Einkorn is an ancient grain, and is known as the oldest variety of “wheat.”  Einkorn was first cultivated 5,000 to 10,000 years ago. It is classified as a “diploid” because it only has two sets of chromosomes. Modern wheat varieties are classified as “hexaploid,” having six sets of chromosomes, due to a long history of hybridization.

Since einkorn is such an ancient grain and the only known diploid classified variety of wheat still known to exist today, there has been considerable interest in the issue of gluten toxicity.

Einkorn does contain gluten, and so those desiring to avoid all gluten are not recommended to consume einkorn. But for me it seems that I can digest it. I don’t eat it every day but from time to time I indulge myself with some eikorn pasta, bread or even cakes. And it is very yummy.

It all began after a little blood test.

gluten menuIt all started with some itching at my lower back. A few weeks later I had additional itching on my right leg. It began to frighten me! What if all these red patches were to spread all over my body – err…

After a while I went to my dermatologist who diagnosed eczema. She gave me some chemical cream to put on the itching surface of my skin. So I put it for three weeks. The itching disappeared quite quickly soon after. But without surprise, it came back after a short while.

I went to see a homeopath who tackled the origin of this eczema. He gave me several homeopathic medications but none of them was efficient. Then he had the idea to look after some allergies by testing my blood.

This test is amazing, all the food is sorted by type and each food has a score from 0 to 100. Above 50 you are intolerant to the food. For me it was wheat.

From that moment, I began to check if the food I was about to eat contained flour. I realized that this ingredient was almost everywhere! And not only in cakes and breads. For example, a delicious dessert like a sabayon that is made with eggs contains flour…

Nevertheless I carried on without wheat, because as soon as I suppressed it from my diet, I felt immediately better. It is difficult to describe it. I’m not talking about the eczema, which disappeared very slowly. It is an overall sensation of lightness. It definitely worth a try.