Today we have a guest post which I am extremely excited about. Camilla completed the Clean Food Programme back in August and has since continued to adopt and refine the Primal lifestyle. She created a mini journal of her tips and tricks and shared it with me so others can benefit from it. She is based in Sheffield so some of the shops are local to that area. I hope this is the first of many guest posts from participants of the Clean Food Programme!
For the tigernut banana bread
I found I can leave out the honey as I’m happy to have it less sweet, but sometimes I chop 85% dark choc in for a grown up treatCarrot cake
is full of gorgeous indian dessert flavours, beautifully moist
Now, the way I cooked it, this is not a super sweet recipe – it depends a
lot on how sweet your carrots are, mine were just lidl normal ones, but I reckon in-season farm/home grown would be amazing. But also I swapped out the golden raisins for chopped dates, and two tbsp of maple syrup with honey (as I’d run out). If you like raisins, I know for sure the big juicy type really come into their own for this kind of cake/dessert. Dates make lovely little sweet moments though. I guess you could sweeten the mix a bit by bit – but the flavours are so beautiful and delicate, I think if you’re having it with creamcheese icing, then you can sweeten that instead, or add sweetener during eating.
Lidl currently have percol all-day american organic, fair trade coffee on their special offer shelves for £2.49. It’s a level 4 strength very nice brew in a coffee machine or french press.
I use organic full milk and coconut sugar if I want some sweetness
I’m not sure if it’s organic – i think it is – but my standard is co-op fair trade italian style
I’ve developed a massive appreciation for the power of dark chocolate. Here are the good ones I tried:
Co-op fair trade 85% – fruity flavour the 2 for £1single helping bar is better than the big bar, and more like 2-3 helpings
Divine 85% prob the best all-rounder Ive tried, waitrose stock it
Vivani 85% a more grown up flavour, a treat with dark coffee – waitrose
Keep dark chocolate out of the fridge/freezer as it stays creamier, and don’t succumb to stuffing it in your face. Really savour it one cube at a time and two cubes will probs be enough.Also, at over 90% cocoa choc really become a very dry savoury snack or ingredient. It’s an acquired taste. I got the 99% lindt back in august and it’s still in my cupboard. Chocolate has never spent so long unconsumed in our house!
I use full organic milk not random milks or water,a few extra sloshes loosen the mixture and make it more fluffy. For me this mixture
is two breakfast’s worth as I usually have them with whatever fruit is most available/ripe in our house. Mixture stores uncooked in an airtight tub in the fridge.Coconut flour pancakesThese
have quite an eggy texture and flavour, but they are nice and veeeeery filling for the 21-day Challenge period, I even had them for dinner once when I was super late home and tired from a long day. A bit more fiddly to make especially if you make your coconut milk from coconut cream. But maybe I just wasnt organised enough. I never tried storing the mixture for these, but stored the cooked pancakes in the fridge and reheated – fine.
Full fat yoghurt with chopped fruit and nuts is a quick and awesome favourite now, but I just left out the yoghurt during the 21-day challenge.
Chia seed pudding
I mean, they’re very versatile in you can make any flavour you like, but unless you get the proprtions exactly right, they’re claggy and gross. If you do get it right they’re like mousse though 🙂
Heres a list of good recipes
if you’re into it but this
is the one that worked, though I think I used a can of coconut milk and lobbed in whatever over-ripe berries were in the house- whizzed in my smoothie maker:
Warning: dont put chia seeds in your smoothie maker, they sink to the bottom and clog up!
Buy a spiralizer and make courgetti – pan fry in butter, with plenty of salad and pepper, serve with your favourite pasta sauce. Especially great when you have guests over, as you can just serve them spaghetti, and have garlic bread on the table, and no one feels weird about the fact that you’re being different.
Also carrot spaggheti/fettucini (peel strips off the carrot) – here’s a good cooking method – I’m not usually a fan of cooked carrot but it worked really well.
Cauliflower rice or cous cous, I like to chuck in ginger, garlic salt and pepper. Leftovers can go in salad for lunch the next day. I haven’t tried this recipe yet, but it looks good.
a list – I use these to find recipes that use the ingredients I have in the house (I think Paleo grubs is generally a good site).
the one that worked for me. I left out the sesame ingredients, and went for cajun seasoning instead:
Equal parts: Paprika, ground cumin, coriander powder. Some salt and pepper.
The coconut flour gives a slight sweetness. To cook I whack the oven up high and put a tray with butter and some olive oil in to get really hot. Then take the tray out and put the chicken pieces on, making sure they’re nicely coated in the butter/oil combo. It’s easier to use butterflied breasts or thighs for this reason.
Serve with wilted spring greens & cauliflower cous-cous.
Palestinian fried eggs – I call it this but have no idea if they are, I like to use middle eastern flavours.
Make a spicy tomato beef ragu – just as you would for a chilli but make it sort of rich warming flavours – cajun spices, onion, garlic, ginger.
Serve with two sunnyside/over easy fried eggs on top. Comfort food. The yolks of fried eggs are a very good way of thickening up a runny meal.
Replace potato with parsnip, carrot, celeriac or swede chips. Especially good with burgers or chilli. I reckon anyone would like parsnip or carrot and you don’t *have* to parboil, but the celeriac and swede are more of an acquired taste – more brassica-esque. You must parboil swede in my opinion.
Red Thai curry
with great big prawns or chopped chicken breast is a lovely thing, and you can use a small portion glass rice noodles if you feel like you fancy some gluten free carbs. A little goes a long way. Chop in some mango and a twist of lime as you cook for fruitiness – my speciality 🙂
The omelette & salad – yes, it looks like fingers – they’re Heck sausages.
Heck sausages: If you’re like me and don’t eat pork but it’s hard to get good quality sausages with any other meat, Heck Gluten Free chicken sausages are very good. They’re also a good replacement for your fast food evenings, where you might have just put on a fish cake, chicken kiev or fish and chips or whatever.
Salads: Almost anything can go in a salad and a salad can go with everything, I just season with pepper and the right vinegar for the food I’m making, as I’m not keen on oily raw veg. Use the left over salad for lunch the next day. We almost always have a side salad with dinner (tea), and we always have some kind of seasoning/sauce/condiment on the table, because different people have different palates on different days.
Meatballs: It’s hard to make them look nice, but when my in-laws visited I made this as per suggestion for the courgetti above. They were sloooow cooked and oh so very very tasty. No need for stock cubes or bottled sauces. Also, they lasted a few days lol.
– wholefood wholesalers – visit their shop or buy online
– I got my tigernut flour from here. I think they also have other stuff at good prices – cocoa nibs, various other types of ingredients.
Lidl – Fruit, veg, nuts. I think some of their cheeses are raw. Big buckets of yoghurt
Co-op, Sainsbury’s and Waitrose all have excellent quality foods and specialist ranges if local is tricky for you. Waitrose and coop are especially good.
Check out your local turkish, polish, indian and far-eastern shops for interesting ideas and ingredients
Organic: Eat organic meat and buy organic milk, reduce your consumption if this is tricky. Farmed animals are subject to insufficiently restricted levels of anitbiotics at very high levels in some parts of Europe. Your best way of avoiding injesting these is to buy organic.
Wash your fruit and veggies: For the same reason, fertilisers and crop protection often contains antibiotics and hormones. Do not buy pre-washed or pre-prepared veggies, they bathe them in weird chemicals
Read: Gut, by Giulia Enders
for medical, scientific research info about balancing your gut bacteria for better heath and wellbeing, as well as learning how your digestive system works 🙂 Um, seriously avoid the last chapters if you’re germ phobic though.