almond milk, almonds, butternut squash, butternut squash curry, career, cherry tomatoes, chia pudding, chia seeds, Chomp, chomper, Chomping, cnm, coconut cream, coconut milk, coconut oil, Curry, evidence based, flax seeds, frozen berries, green beans, health, home alone, homemade curry, homemade museli, maple syrup, millet flakes, museli, nutrition, nutrition struggles, nutritionist, oats, qualification, regulation, regulatory bodies, sing, songs, Spinach, walnuts, whole grain rice
Me myself and I (and great food, good music and House)
For most people, this is a long weekend to enjoy delights of the British outdoors in the unpredictable, unreliable and interchangeable British weather.
Think of all the wonderful activities one could be partaking in on a May bank holiday weekend.
But today and yesterday were college days. I could try and put a positive spin on being cooped up in the basement of Birkbeck University for the entirety of the weekend, but no it’s a bit sucky really.
You know what was the most sucky part? Spending the day learning about how screwed the Nutritional profession really is, and how many battles there are going to be to fight, and how vulnerable we are to governing bodies and pharmaceutical companies.
The lecture yesterday was on supplements in practice, or rather the limits and boundaries of the supplements we will be able to use in practice. For us to even be allowed to allude to a health benefit of a vitamin or mineral we need to have FSA (food standard agency) approval. To get FSA approval just a simple dossier, full of proven research and relevant trials, has to be submitted and approved for one function of one particular supplement. Great, so do the trials, prove the research, submit and get approval. Then once FSA approved the supplement can be classified as a medicine by MHRA (The Medicines and Healthcare Products Regulatory Agency) and limits are put on for nutritional use! Rock and a hard place one might say…
Anyway on the positive side we had a very captivating lecturer who made a dull, disheartening lecture almost entertaining, well done Sophie.
So home I go, knowing I faced the empty welcome, and quite looking forward to an evening of kitchen activities and a long, hot, Epsom salt bath. As tantalizing as an evening watching the thrills of the Eurovision song contest was, or afternoon drinks on a friends balcony, I actually wanted to cook for myself, sing to myself and write about myself. Selfish isn’t it?
So I did just that. I came home, I spent 3 hours cooking/playing in the kitchen, I played mellow magic loud and clear and then I had a wonderful bath accompanied by House. Then I sat down and written. You don’t get Saturday nights much better than that, I am so not joking right now.
Anyway the fun bit… what did I play with in the kitchen?
I made my own delicious museli! I’ve been meaning to make some granola for a long while, not sure why I kept putting it off, it was so easy! I kind of made up recipe and to be honest it doesn’t really need a recipe but more just a method and then you can add any and everything in to make it to your taste.
Joanna’s homemade museli
- 2 cups old-fashioned or quick-cooking (not instant) rolled oats
- 2/3 cup rye flakes, or wheat flakes or I used millet flakes
- 1/3 cup coarsely chopped almonds, 1/3 cup chopped walnuts
- 2 tablespoons flaked coconut, (sweetened or unsweetened)
- 1 tablespoon pumpkin seeds
- 2 teaspoons of chia seeds
- 1/2 cup raisins/saltanas
- 2 tablespoons honey/ maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon
- 1/4 cup flaxseeds, ground
Preheat oven to 350°F.
Spread oats and millet flakes on the baking sheet. Bake for 10 minutes
Stir in chopped almonds, flaked coconut, chia seeds, buckwheat, pumpkin seeds, chopped walnuts; bake until the oats are fragrant, about 8 minutes.
Turn off the oven. Stir raisins into the muesli in a dish
Microwave maple syrup for 10 seconds in a glass measuring cup. Stir in vanilla, cinnamon and pureed summer frozen fruits.
drizzle over the muesli and stir to coat (use hands for this!)
Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.
store in an air tight container and serve with almond milk for breakfast!
I also made a delicious butternut squash curry. Served with whole grain rice and made enough for a family of 6. Lucky I’m broke and am happy to have it for lunch every day this week!
This was based on a simple Tesco recipe but I added my own twist with coconut oil as a replacement, doubling the green bean content, adding in spinach and replacing the cream with coconut milk.
It was light, tasty and made a great lunch for today too!
- 1tbsp coconut oil
- 1tsp cumin
- 1 tsp tumeric
- 1tsp chilli powder
- 1tsp ground coriander
- 1tsp curry powder (mild or hot)
- 1 red onion, finely chopped
- 1cm (½in) fresh root ginger, grated
- 3 garlic cloves, crushed
- 1 medium butternut squash, chopped
- 400ml (1 tin) Coconut milk
- 200g (3½oz) green beans, sliced
- 175g (6oz) raw king prawns/salmon/chicken
- 2 large handfuls of fresh spinach
- a handful of halved baby tomatoes
- 1 lime, juiced
- 2tbsp fresh coriander, chopped
- 300g boiled rice, to serve
Heat the oil in a saucepan. Gently fry the cumin, turmeric, chilli powder, ground coriander and curry powder for 1 minute.
Add the onion, ginger and garlic and fry, stirring, for 5 mins. Add the squash and coconut milk, bring to the boil and then immediately reduce the heat to a gentle simmer. Cook for 15-20 mins, uncovered, then add the green beans and simmer for a further 10 minutes uncovered.
Add the pre-cooked fish, spinach, tomatoes and left over garlic; simmer for 10 mins. Season to taste, add the lime juice and chopped coriander to taste.
Serve with rice on the side.
I also made some Chia seed pudding but I forgot to take pictures so that’s no fun and I will leave that for another day.