Five minute ice cream.

A must for these hot summer days -

-only takes a few minutes to make and must be eaten immediately!

Ice cream made the easy way.
250 - 300g frozen mango pieces
250g thick yoghurt 
150g thick double cream (Jersey is good, high in CLA)
3 teaspoons of passion fruit curd (optional)

Start by liquidising frozen mango pieces, (using a hand blender works well) adding some of the yoghurt if the blade gets clogged up by the frozen pulp. Blend in the rest of the yoghurt. Whisk the cream and stir in gently adding a swirl of passion fruit curd before serving if you want to be really decadent. This ice cream needs to be eaten straight away as it will soon start to melt. Serves four - six.

nb. I use mango because it produces a wonderfully smooth and creamy ice cream. Organic frozen fruit is not easy to come by and mango is more likely to be low in chemicals than berries which are heavily treated. 

Red meat and fish cause insulin spikes

Just a quick note today as I have come across some new research which has significant implications for people concerned about the fat retaining effect of insulin spikes after eating.
Some Australian research published in the American Journal of Clinical Nutrition has suggested that red meat and fish eaten in the evening cause insulin output to spike in the same way as carbohydrates (like bread and pasta). This means that it would be best to avoid these proteins late in the day if you are trying to lose weight or wanting to keep your blood sugar and insulin levels stable. I will post further information when I know more.

Delicious cookies

No wheat, no gluten, no white sugar, no dairy.
High protein, reduced carbs so much lower glycaemic load than usual cookies.

These cookies are tasty and chewy and ridiculously to make.

Tin of chick peas (whole tin provides a bit too much for the recipe so take out a couple of tablespoons)
2 teaspoons Vanilla extract
165g peanut butter (I use half and half with almond butter)
80g honey or agave syrup (I use only 70g which still taste sweet enough)
1 teaspoon baking powder
salt if desired (only if your peanut butter is salt free)
90g choc chips (you can chop up some Green and Blacks 72% cooking choc)

Combine all ingredients, apart from chocolate, in a food processor. (I use a hand held one). Results in a very thick sticky mixture. Stir in the choc chips and make into 14 balls. Put on a baking sheet and squash tops to flatten slightly. Bake at 175 C for 10mins.

I am savouring my second one now with a cup of decaf coffee - decadence!

Anti-oxidant cocktail

As many of you will know I drink mainly hot water and have done for more than twenty years. I do sometimes make my own 'tea' with fresh herbs like mint or basil with root ginger and lemon when I feel in need of a change. Recently I have been enjoying sampling decaf coffee which, with healthier and better caffeine extraction methods, is much tastier and more like the 'real thing'. I can now sit in a cafe and feel quite grown up!

This bit of research caught my eye and has made me think of trying some of the white and green teas that are readily available now. I have never liked their taste so have stuck with my hot water but this might help..

..researchers in Portugal found that when both lemon and honey are added to teas it amplifies the antioxidant content of the teas in addition to adding their own unique antioxidants.  With this combination of all 3 antioxidant sources in one drink, you end up with an "antioxidant trifecta" that is even MORE powerful and synergistic for your health and disease prevention than just drinking tea alone.

Remember that one teaspoon of honey is ample - around 20 calories and with small glycaemic load.

Back to Blogging!
After a six month 'sort of' sabbatical I am now feeling highly motivated to continue developing my business in this lovely Eden Valley community. This is where I was brought up - well, along the valley towards the Appleby end where I went to school - and it feels like home. After many years abroad and in the North East and London I am now focusing my life and work here and have the added bonus of living on the side of the fell where I can wander up and look down at the lake for moments of reflection.

It is monday morning and I really needed extra sustenance after a very early start. My sons are currently emptying our French house and planning to return today with a van full of the things we didn't want to give away. They had a bit too much excitement late last night when the chimney caught fire and the 'pompiers' spent two hours putting it out. Unfortunately for us the chimney was damaged and now has a big hole which will have to be fixed before the house sale can go through. Nothing ever seems to work out as simply as we hope and after more than four years waiting to sell the place this feels like the last straw.
Anyway - back to the porridge. Plain carbohydrates are never enough for me in the morning and I usually add all sorts of extras to porridge to make a meal of it.

Simple organic porridge oats cooked slowly on the aga with some defrosted blueberries and summer berries, a small handful of sunflower seeds, some ground chia seeds, a hefty sprinkling of cinnamon and light touch of ginger. The extra zing of ground ginger is really warming and good for the digestion too. Lots of healthy proteins and the cinnamon to help reduce the glycaemic effect of the oats and I will be ready to face anything for several hours.

New beginnings

I have made the decision to give up clinic practice and from the end of November will confine my work with individual clients to phone sessions and extended consultations over here in the Lake District. I do not wish to leave anyone in the lurch so will be letting my clients know how this change will affect them and finding the best solutions for those who want to continue working with me.

My work with groups will continue and I will allow myself time to focus on my writing during the winter months. Corporate 'Health at Work' programmes and mentoring will take more of my attention and I also plan to develop my ideas of how to help families who are coping with dementia.