Fun in the kitchen with Gluten Free
Almost a week into the G.F. living and am actually enjoying researching ingredients and planning meals. I am hoping blogging this first month on a daily basis will help not only me but other G.F. readers. I figure I will get a record down of which foods are good to go and so make future meal planning a little easier.
Breakfast today was another take on the gut soothing porridge recipe from day 1 post, the same base including the probiotic yogurt, flax seed and cinnamon, then a handful of flaked almonds, a drizzle of raw honey and fresh peach.
Lunch was Nairns super seeded oatcake with herbed cream cheese, celery, spring onion and radish. Apple for dessert. Horsetail tea to drink.
This is what Susun Weed has to say about Horsetail. She has such a wealth of wisdom and is well worth looking up, I would never have got through menopause with grace and strength without her wonderful book ‘New Menopausal Years’ the wise woman way.
My favorite herbs for postmenopausal women are horsetail, oatstraw, red clover, stinging nettle, seaweeds, and the plants rich in flavonoids. These gentle green allies are more like foods than drugs; they offer bone-creating, heart-protecting, disease-preventing, sex-enhancing optimum nourishment to the woman in the second half of her life.
Ackerschachtelhalm, Prêle des champs
Horsetail is particularly rich in glycosides which nourish hormones, heart, and bones, making it a special ally for post-menopausal women.
Use spring-picked horsetail, as a tea or infusion, to:
• Reverse osteoporosis
• Stimulate fracture-mending and bone repair
Mineral-rich horsetail feeds the bones, increasing mass and flexibility. No matter how old or thin, bones respond to consistent use of horsetail.
• Stabilize and reverse chronic periodontal disease
Gum problems can lead to heart problems. Brush, floss, and try a daily cup of horsetail tea. It acts as a catalyst to healthy gums and teeth.
• Relieve cystitis
Horsetail has been used since the sixteenth century to tonify the bladder and ease irritation anywhere in the urinary tract. Plants harvested when too old may aggravate rather than soothe.
• Reduce bloat
• Check menstrual hemorrhage
• Prevent clogged arteries, strengthen veins
• Ease persistent hot flashes
Horsetail’s astringent components, trace minerals (including chrom-ium), saponins, and flavonoids are responsible for these effects. Add horsetail to your nettle infusion to magnify the benefits of both.
• Increase energy, reduce fatigue
Horsetail supplies peppy potassium, merry magnesium, and strong-as-nails iron for building Crone power.
• Nourish strong, healthy hair and fingernails
Horsetail is a frequent ingredient in expensive, natural, commercial shampoos and rinses. Instead, use leftover horsetail tea (alone or with nettle) as your final rinse. Leave it in. And drink a cup now and then for lovely nails.
Horsetail is locally abundant in the wild, so rarely cultivated. The small horsetail that looks like a soft baby pine tree is preferred over the rigid, leafless kind. To avoid problems, use horsetail picked early, during the first 4-6 weeks of each year’s growth.
A tea of dried herb works great, as does the vinegar. When buying horsetail, look for good green color and a rich sparkle of health and vitality.
Dosage: Tea of dried herb, 1 cup/250 ml, 1-2 times a day
Vinegar of fresh herb, 1 tablespoon/15 ml daily
CAUTION: If you experience nervous sensitivity or urinary irritability after use, discontinue.
Tonight’s dinner is G.F. pasta with a choice of courgette, spring onion and garlic, or beef bolognese with a seeds of change sauce, which has no gluten in it. As I am cooking for extra family the choice will be nice and also on the table pasta that’s not G.F. as an option for them as well.
For dessert lemon bio yoghurt
After dinner GD and I went to watch the sunset
Afterwards I was feeling pretty exhausted then I saw this and it made me smile hope it does you too
The crumble mix to top yesterday’s dessert of stewed blackberries I promised to blog the recipe for is as follows:
150g ground almonds
75g light muscovado sugar
30g sorghum flour
30g potato starch
1 teaspoon cinnamon
60g salted butter
Put the ground almonds, sugar, sorghum flour, potato starch and cinnamon into a bowl and mix together either in a processor or by hand, add the butter and pulse or use fingertips until the mixture looks like crumbled biscuit. Scatter over your prepared fruit and and bake for approximately 40 mins 180C / Fan 160C / gas mark 4, until the top is golden brown. Leave to cool a little and crisp up before serving.
Off now to soak my millett for a different breakfast tomorrow.
Goodnight and may all beings everywhere be blessed