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Lactose-free Eggnog

Recipe from sneaky kitchen

Pre-preparation: Have a very large bowl with ice and water ready for the end of cooking time!

Ingredients:

  • 1 quart Lactaid 100 milk
  • 6 eggs
  • Dash salt
  • 1/2 cup sugar
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 cups non-dairy whipped topping
  • More ground nutmeg for garnish
  • Bourbon whiskey (optional)

Method:

Heat milk in large pan. Do not boil. Beat eggs and salt in bowl. Gradually add sugar to the eggs while beating well.

Gradually stir a quarter of the hot milk into eggs. Then gradually add eggs to the hot milk in pan, stirring constantly. Cook on medium heat, stirring constantly until mixture thickens (160 F). Add 1/4 teaspoon nutmeg and 1 teaspoon vanilla extract.

Remove pan from heat and rapidly cool in ice water bath to prevent over-cooking. Store in refrigerator.

Before serving, stir in whipped topping, and bourbon and top with dash of nutmeg.

Sultana Cheesecake

Serves 10 – Coeliac uk

Ingredients:

Base

  • 50g (2oz)butter
  • 12 gluten-free digestive biscuits
  • 25g (1oz)sugar
  • 1tsp cinnamon

Filling

  • 2 Large eggs
  • 25g sultanas (if you don’t like them leave them out)
  • 200g cottage cheese
  • squeeze of lemon juice
  • ground nutmeg, to taste

Method:
1. For the base, melt butter, add crushed biscuits, sugar and cinnamon. Mix well and press into tin.
2. Mix all ohter ingredients and pour over base
3. Bake at 180oC, 350oF, Gas mark 4 for approximately 40-50 minutes until set.
4. Cool before serving.

Something for the kids (For Those with a juicer)

For the kids that don’t eat a lot of fruit a good way to give them the following vitamin A, B and C, potassium, folic acid, boron, carotenes, amino acids, natural sugars and antioxidants.

Ingredients:

  • 2 Golden Delicious Apples
  • 1/3 Lemon with rind on (unwaxed)
  • 1 Conference Pear
  • Ice

Place the apple the lemon and pear in the chute sandwiched in with the other apple and juice. Add ice to cool.

Juicing benefits Pears are good for colon protection, given that colon Cancer is now one of the biggest killers in the UK, so the earliest you can protect your kids the better! Boron (both in apples and pears) is required for bones and muscle growth and also required for the metabolism of calcium, phosphorus and magnesium.

Boost Juice

Recipe taken from my juicing master book
Juice with an extremely powerful boost.

Ingredients:

  • 1 Carrot
  • 2 Apples
  • 1 Inch slice lemon (keep skin on if unwaxed)
  • 1 Lime (peeled but leave pith on)
  • 3 Ice cubes or a small handfull crushed ice

Juice the lot (except the ice). Pour juice into a glass over ice and feel the boost!

Juicy benefits Rich in beta-carotene (anti-cancer king of the fruit and veg world) as well as nearly all the B vitamins, vitamin C, calcium and magnesium.

Creamy Golden Casserole

Endometriosis Recipe (by Carolyn Levett)
May not look exactly like picture

Serves 4 -6

Ingredients:

  • Cup of yellow split pease
  • 2 cups of water or vegetable stock
  • 6 cups of yellow or orange fleshed
  • squash – de-seeded and thickly sliced
  • 2 tbs tamari
  • 1/2 cup of coconut cream
  • 1 cup of boiling water
  • 2 tbs olive oil
  • 2 tsp black mustard seeds
  • Bay leaf
  • 1 onion, sliced
  • 1 tsp of turmeric

Method:
1. Gently cook split peas in water of vegetable stock until soft. Check the pan from time to time to ensure that they do not dry out before they are cooked.
2. Mix the squash, tamari and coconut cream with the split peas in a large casserole dish.
3. Heat the oil in a small, heavy based pan. Add the mustard seeds and stir at arm’s length until they stop popping. Add the bay leaf and onion and cook until soft. Stir in the turmeric, cook for a few minutes and tip onto squash mixture. Give it a stir, cover and bake for approximately 35 – 40 minutes, until the squash is soft.

Ideally serve with rice or chapattis made from chick-pea flour.

Spinach Cannelloni

– Recipe By : okanog
– Colitis recipe
– Serving Size : 8
– Categories : Pasta

Ingredients:

  • 8 ounces spaghetti marinara sauce
  • 1 package frozen chopped spinach
  • 4 ounces ricotta cheese
  • 1/4 tablespoon oregano
  • 1/8 teaspoon pepper
  • 1/4 teaspoon fresh nutmeg — grated
  • 1/2 whole cooking onion diced
  • 1 tablspoon minced fresh garlic
  • 8 – 1 ounce Cannelloni, Pasta — pre – cooked
  • 1 whole egg
  • 1 cup parmesan cheese, grated
  • 1/2 cup mozzarella cheese, grated

Method:
1. Spread 1/3 of the spaghetti sauce in ungreased rectangular baking dish, [13 x 9 x 2 inches].
2. Drain and squeeze excess water from spinach, damp but not wet.
3. Mix spinach, riccotta cheese, diced onion, garlic, Parmesan cheese, oregano, pepper and whole raw egg.
4. Fill pre-cooked cannelloni shells with spinach mixture; arrange on spaghetti sauce in dish.
5. Pour remaining spaghetti sauce evenly over shells, covering completely.
6. sprinkle with Mozzarella cheese, last 15 minutes of baking.
7. Cover and bake until shells are tender, 350 oven for 45 minutes.

Mediteranean Style Bacon Spaghetti

– Main Meal
– Lactose-free
– Serves 2

Ingredients:

  • 6 lean dry cured back bacon rashers, roughly chopped
  • 150g (5oz) dried spaghetti (Gluten free)*
  • 5ml (1tsp) olive oil
  • 1 red onion, thinly sliced
  • ½ aubergine, thinly sliced
  • 15ml (1tbsp) olive tapenade*
  • 6 black olives, pitted
  • 8 cherry tomatoes, halved
  • 30ml (2tbsp) fresh basil, roughly chopped
  • 30ml (2tbsp) fresh parsely, chopped
  • Grated rind of ½ a lemon

Method:
1. Cook spaghetti in a pan of boiling water as per packet instructions.
2. Heat olive oil and lightly fry the red onion. Add the bacon rashers and the aubergine.
Cook until soft.
3. Add the olive tapenade, black olives and cherry tomatoes, and heat through.
4. Add cooked and drained pasta plus the fresh basil and parsley, and grated lemon rind.
5. Thoroughly toss together and serve.
6. Serve with a large crisp green salad.

Coronavirus – Protect Yourself

Coronavirus, protecting the immune system

News of a third case of coronavirus in the UK will no doubt be causing alarm that the danger is getting closer to home.

So far, we know that the virus has affected more than 28,000 people and over 560 have since died. The majority of those that have contracted coronavirus are in mainland China and all but two of the deaths have occurred there.

But that doesn’t mean we can be complacent. Anyone who has travelled to China recently is advised to get themselves checked.

Symptoms are like flu – fever, coughing, shortness of breath and a sore throat. On a positive note, most people who contract coronavirus are likely to fully recover, as they would from flu.

Coughs and sneezes spread diseases

Coronavirus aside, winter is when we are most likely to succumb to viruses. Because they spread so easily, it makes sense to do what we can to protect our immune systems. Of course, this is extremely difficult when you’re surrounded by people, for example in the office or on the train, who are coughing and sneezing without covering their mouths. It’s a sure way of spreading germs.

You could ask them politely to get out their hankies and always make sure you lead by example when you are sniffling. It makes sense to have some disposable tissues to hand. As the mantra goes, ‘catch it, bin it, kill it’.

When you’re out and about and among crowds, try and avoid touching things like handrails. It’s an idea to carry some hand sanitising gel with you to be on the safe side if you do make contact. Also always make sure that your hands are clean before touching your mouth and nose or rubbing your eyes. Parents should instil the clean hands policy in their children. Take time to explain how dirty hands can spread germs that lead to illness.

Other things to avoid are snack sharing and shaking hands – yes, it’s part of good business but, still. Of course, if you’re the one with the heavy cold, you could say, “sorry, I’d better not shake your hand as I’d hate for you to catch my cold.”

Boosting the immune system

It’s the winter months when our immune systems need some extra support against things like colds and flu.

Make sure you get plenty of vitamins A, C, D and E plus selenium to help give your body a fighting chance. At this time of year our vitamin D levels tend to be lower as we are less exposed to sunlight. It therefore makes sense to take a supplement.

I’m a great advocate of keeping the gut healthy as this also helps to keep the bugs at bay. The best way to achieve this is to eat fresh – preferably organic – food as much as possible. Nuts and seeds particularly are rich in zinc and immune-boosting nutrients. Eat plenty of fresh fruit and vegetables. Those who did ‘veganuary’ are probably well ahead with this.

When it’s cold, it’s tempting to choose ‘comfort foods’ but, unfortunately, these tend to be the ones that are bad for you. Usually they are highly processed. The problem with processed foods is that they contain large amounts of sugar, salt, additives and trans fats. They might satisfy in the short term but do your body no favours in the long term. This is partly because these foods leave you wanting more which creates a vicious circle. So, the more of them you eat, the less healthy you’ll be. And they’re bad for your waistline.

Try and reduce your dairy intake if you can and drink more herbal teas. Ginger and honey, ginger and chamomile and echinacea are especially good for boosting the immune system.

Sleep well

Also, there’s nothing like a good night’s sleep for rejuvenating the body. Eight hours is recommended. To ensure a peaceful slumber, don’t eat too late and avoid looking at your phone or computer for at least an hour before retiring.

Remember, your immune system is there to protect you and guard against ill health. Don’t make it easy for the germs to attack, look after yourself and eat good nutritious food. Obviously, there’s no guarantee that you’ll avoid getting a cold or other virus but, by taking care, you’ll give your body better ammunition for fighting off the germs.

There are plenty of immune-boosting supplements available and I always advise choosing ‘food state’ ones as these are based on real foods. If in doubt, speak to a wellness practitioner for help.

As naturopathic nutritionist, I am more than happy to support you in this area. If you would like more information, feel free to email me ….

Also feel free to share this article with your friends and family on social media and help them to stay healthy.