Healing Foods No. 2 - October 17th Release
As the seasons around the world begin to change, so too must the shelves be dusted, the papers shuffled and the cookbooks re-arranged. I have been working for some time now on creating a new cookbook but I wanted to make sure every recipe was ready. Because just as there is a time of ‘readiness’ for people, there is also a time of ‘readiness’ for recipes. I do believe these recipes are now ready.
Each and every one of these recipes have been created from a pinch of this and a dash of that to create the ultimate explosion of essential vitamins and minerals to feed the mind, body and soul. Not only does each recipe formulate a powerhouse of healing properties, but will provide for a never ending plethora of some of the most delicious things you will ever eat.
There are a range of new recipes from basic breads, succulent stews and sweet tea time accompaniments, to lunch box treats and dinner party dazzlers. Oh and I’ve added a few of the all-time favourites, staples that have gotten us all through the most boring un-inspired plateau’s.
The new Healing Foods Cookbook will be wrapped and ready to be shipped out by the 17th October! Just in time for the end of year festive season that is almost upon us. Not to mention, a great gift idea! For those of you that pre-order with us now, you will get a free copy of the ebook 'Essential Healing Foods'. Let the gift giving begin early!
To give you all a little taste of the wonderful new recipes to come - here is one of my family’s favourites - Enjoy!
Burrito Rolls and Savoury Crepes
These crepes have a beautifully light flavour that allows them to be amazingly versatile in both sweet and savoury dishes (omitting the cayenne, oregano and salt). They are low in carbohydrates and packed full of fibre which can ease constipation and promote good colon health. Coconut has easily digestible fats that offer anti-viral, anti-microbial and anti-fungal properties.
And now to the guts of this mean, lean, delicious machine! I don’t think I have to sit here and convince any of you just how good Mexican food is (hopefully). Kidney beans are among my favourite beans, and when swimming in a deliciously spiced sauce they create a hearty filling to any dish.
Kidney beans have a large amount of both soluble and in-soluble fibre. Soluble fibre attaches itself to bile (that contains cholesterol) and kicks it out of the body. In-soluble fibre bulks out your stools and aids constipation, as well as other digestive disorders such as IBS. Slow burning carbohydrate source, great for energy. A great way to give growing children and adolescents the additional iron they need to fuel their jiggling little bodies.
Kidney beans are also a great source of protein. Thiamin and Manganese, which are important players in the memory increasing, and antioxidant games respectively.
Another little note I thought interesting was on cumin. It has been shown that cumin may stimulate the secretion of pancreatic enzymes that grease your digestive cogs. These cogs are responsible for the squeezing and assimilation of nutrients into your bodies engine. High in iron, an essential to all Mexican Fiesta’s!
Makes 6 340 g (2 cups) dried kidney beans* – soaked overnight 1 tbsp olive oil 120 g (1 cup) onions – finely chopped 1 tsp red chili – minced 3 cloves garlic – minced 1 tsp dried cumin 1 tsp dried oregano 1/4 tsp ground cloves 240 ml (1 cup) tomato puree salt and pepper, to taste
Place kidney beans into medium sized saucepan, cover with water and bring to boil.
Turn down the heat and simmer for up to 2 hours until the beans are soft.
Drain the water from the beans.
Heat the olive oil in a large skillet and add the onion. Sauté until onions are soft and golden.
Add the chili, garlic, cumin, oregano, and cloves and cook for 1 minute.
Add the beans and tomato puree and simmer until the sauce starts to thicken. Season to taste with salt and pepper.
*Note: Kidney beans are an advanced food on SCD.
6 large eggs 1 tsp coconut oil ¼ tsp cayenne 1 tsp dried oregano pinch of salt 1 tbsp coconut cream 3 tbsp coconut flour - sifted 6 tbsp Guacamole 3 ripe tomatoes - chopped 1 onion - peeled and chopped ½ bunch coriander - chopped
Whisk the eggs with the coconut oil, cayenne, oregano and salt until light and frothy.
Add the sifted coconut flour and combine. The consistency of the batter should be the same as normal crepe batter. It should coat the back of the spoon but be quite thin.
Heat a little oil in a frying pan on medium heat and pour about 1/6 of the batter into the pan.
Lift the pan by the handle and roll the batter over the surface of the pan until a nice round crepe is achieved.
It only takes around one minute for the crepe to brown on one side. Turn it over and brown on the other side. Transfer onto a plate and set aside while preparing the other crepes.
To Assemble Burrito Rolls
Place some lettuce onto the centre of each crepe. Top with 3 tablespoons of the beans, 1 tablespoon of Guacamole, some chopped fresh tomatoes and onion. Sprinkle with freshly chopped coriander.
Fold over one side of the crepe, then roll it over. Serve immediately.