Tag Archives: healing

Lotsa Laksa

A hit of chilli in the chilly weather

 

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I am all over this winter thing at the moment. I love the cold cold and I love the hot hot. Apart from running in 1c winter is my season. One reason I love winter….chilli. I love hot food and I am lucky in a way that my gut is in a good state to enjoy a good hit of heat every so often.

This week I decided to turn my traditional Thai Green Curry into a Laksa. I never really knew what a Laksa really was but I realise that I have been eating them for some time now.

With the use of fish broth and some amazing gelatinous bone broth I created a beautiful fish curry soup packed with vegetables. I slow cooked mine in my cast iron pot in the oven, but it is a great quick dish or you could use a slow cooker. The house smelt amazing!!! And to top it off it’s a great week-long dish too, I had it with salad,  with a side of greens, for breakfast and in a wrap. Food is so versatile, it’s amazing how far you can stretch one dish into so many more exciting taste bud adventures (yes I know I harp on food sustainability……give the recipe already!!!)

 

A Lotta Laksa

Preheat oven to 150c
PREPARATION TIME       TOTAL TIME
20 MINUTES             1-3 HOURS

INGREDIENTS
1 side of Snapper (not sure on weight but I’m guessing 1 kg’s of fish) You could also use chicken, salmon, any white fish, pork, duck etc
2 Carrots
1 Large Zucchini
1 Eggplant
Green beans (I didn’t measure but it’s usually a sizeable handful)
Half a broccoli
Quarter of  Head of Cauliflower
1 Small Sweet Potato cubed
*onion and garlic for non fodmapper’s
1 Tbsp Coconut Oil

Paste
1 tbsp cumin
2 lemon grass sticks (soft inside diced)
1 tbsp fresh ginger grated
1 tsp turmeric powder (I used that and some freshly grated too for a change)
1 tsp coriander
2 small red chillies
2 large green chillies

600ml Bone Broth (fish broth or chicken)
Top of the can of coconut cream (place in refrigerator for an hour then scoop of thicker top, reserve liquid for smoothies)
1 Tbsp Fish Sauce

I added 1 tbsp of concentrated chicken broth and extra water towards end to make it into the soupy laksa. It set wonderfully cold too, so when heating returns to a Laksa. mmmmm

INSTRUCTIONS

1.Mix paste ingredients together (a coffee grinder is perfect for this) if not a mortar and pestle, food processor or blender.

2. In a pan heat oil
3. Add vegetables (apart from beans and broccoli) and saute (add onion and garlic first if using)
4. Add paste and mix through vegetables
5. Add Broth, Coconut Cream and Fish Sauce and bring to simmer
6. Place whole portion of fish on top of vegetables
**7. Place lid on pan and slow cook in oven for 2 hours
8. Remove from oven and add Broccoli and Beans, replace lid and leave for 10 minutes before serving.
**To eat now
7. Chop fish into cubes and add to pan, simmer for 10 minutes or until fish flakes away
8. Add extra broth and beans and broccoli and simmer until broccoli is al dante
**Slow cooker
7. Cook on desired setting for amount of hours you have available.
8. Add Beans and Broccoli 10 minutes before serving. Set to high for this period of time.

Serve with fresh Coconut Cream Kefir, Coriander, Extra Chilli and choose between some ‘zoodles’ or kelp noodles to add some fun to the dish.

Leftovers are seriously underrated!!!

 

Leftover Laksa Salad
Leftover Laksa Salad

 

Coconut Kefir

I cannot stress enough how important gut health is and I will go on about it for as long as it takes for me to convince the world of it’s benefits.

Kefir as you know is a super probiotic drink (so much more powerful than all the commercial branded and supermarket sugar loaded drinks) Fermenting milk and water with kefir grains produces millions of good bacteria that helps our guts sort out the good and bad and keeps our temple happy and wholesome. For most people the background of kefir (not unlike Kombucha) is not that appetising but the long of the short is that good bacteria in our gut stimulates our immune system, inhibits pathogens and helps breakdown food for digestion. It is even known to assist with women’s hormones and mood imbalances (as we all know what that gut feeling is like)

When we eat unhealthy food, take medication, alcohol, drugs, get sick, the bad bacteria thrives in our guts making us feel worse and leading us down the spiral of illness by lowering our immunity to other parasites. By combining a healthy wholesome diet with balanced fat, protein and carbohydrates and mixing it with the superness of Kefir you will have one powerhouse of good bacteria, a happy function gut and feel on top of the world.

A round of applause please for KEFIR……

 

 

As a lactose intolerant person it has been a hard road to go without any form of dairy as my family and friends love cheese, coffees, cakes, yoghurt and all things dairy. Coconut is great alternative and as you see in all my sweets I use a lot of it. Coconut cream and coconut in general is high in saturated FAT (something we have spent over a decade avoiding) but as research as shown in recent times that the fat in coconuts is not at detrimental to our health as first stated therefore it is becoming a superfood very fast.

 

 

 

Coconut Kefir

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3 270ml Tins of Ayam Coconut Cream (full fat premium is 100% natural, BPA and contains nothing more than coconut)

Or alternatively flesh of 3 coconuts blended to form cream

 

Place cream into a 600ml or larger jar. If your cream is separated, use two cans in full and 1 can of just the top solids (this provides a great foundation for a thick creamy kefir)

 

Place 1-2 Tbsp of Kefir grains into the coconut cream and stir gently with a non metal spoon.

 

 

Place the jar with cheesecloth or paper towel (rubberband down) in a dark warm spot for 24 hours.

Taste the kefir (it should be tangy but not sour)

Pour kefir into a non metal strainer and let the cream separate from the grains. You may need to gently help as the kefir can be thick.

Rinse the grains off once strained and you are ready to again.

I like to jar my coconut kefir up and either flavour with fresh berries or cinnamon and vanilla and leave with a lid this time in the same place for another few hours to ferment some more.

 

Alternatively you can house them in real full fat milk or raw milk. I actually advise that after every second batch that you ferment in dairy as the grains thrive for lactose and sugar and need it to stay alive. You can either use that dairy kefir or discard it.

 

 

Now it’s important you follow these rules.

No metal, no lids, to mixing once it is fermenting.

 

Enjoy with some activated buckinis, fresh fruit, a smoothie bowl, frozen or just plain.

Chemical Reaction

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I’m sure we’ve all had it but self diagnosed it as something else, headache, increased heart rate, insomnia, belly ache, terrible thoughts?! Sound like a bug you’ve caught before? More like a chemical reaction!

I’m talking about a chemical called sugar!! Being sugar free was best decision I made for my family and myself. I had never been a big sugar fan but I still ate it not realising the reactions I was having was caused by the white poison.

Now why am I telling you something that’s been flooding social media for so long it makes you want to pick up a cake and eat it?! Because I did just that and let me tell you it’s not worth it!
It seems every family gathering there is always some sort of refined sugar loaded dessert that every once in a while I tell myself that a small but won’t hurt. Our bodies are a machine made to function from feeding and fuelling it with nourishing foods that contain fats, protein, carbohydrates, vitamins and minerals. Now refined sugar is none of that. It is highly processed, and as Dr Martin called it, POISON. But we all know that, it’s been drummed into us, but it’s still available, it’s in a lot of foods and unless you are vigilant you can’t avoid it.

So what’s made me write this blog?! Well I want you to know that far too often we have doctors, google and ourselves diagnosing our bodies with a plethora of illnesses, disorders and feelings and taking pills and potions not realising that our bodies are expressing what I like to call ‘the chemical reaction’. I’m no doctor but I do know that when we consume something that’s undigestible, laboratory made and processed out bodies are going to react to it. It’ll start with a headache, irritability, insomnia, flu like symptoms and will peak with mood swings, ill thoughts and carbohydrate cravings at which point we then eat more or ear foods that contain other chemicals like preservative 223 and 220. We then fall ill go to the doctors are prescribed antibiotics (that contain sugar) and treat our symptoms. If bloods are taken and are normal we’re told its stress or anxiety and are referred to a psych and prescribed anti anxiety or antidepressant medication. Sounds extreme right?! Almost unbelievable?! As if that’d happen right?! Think about it though. When you’ve been sick, what’s caused it, really?! Not the cold weather, the person coughing on us. Yes they are carrying the bug but put immune system is low, why?!
If our body is working over time trying to process chemicals it leaves us vulnerable to outside pollutants, virus, bacteria. The answer to this (and yes I’m going to sound like David Gillespie) is SUGAR!!!
It’s not easy coming off sugar, it’s a drug, it’s addictive and you have to really be committed to checking everything you eat because sugar comes in all forms if processed, supermarket foods.

I’m not going to best my drum and say stop eating sugar, I’ll suggest reading Dr Martin and Sweet Poison by David Gillespie and let you decide.

Live, Love and Eat Real Foods

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