Your body speaks...... The food your body needs

The biggest problem is that over the next few weeks in the frantic social run up to Christmas, when we are tempted by continuous parties and indulgences, late nights and extended fun what we really need to be doing is staying healthy and resting so our bodies can build and restore. Now that I listen to my body I am craving warming, healing foods. I look at a cucumber and just "know" it's wrong, even an avocado somedays just seems too damp. Why would you want to eat a cold wet vegetable when your body is trying to keep warm and dry.

How do we still think that a salad is healthy when are bodies don't "really" want it or worse still why are our minds so programmed that they convince our bodies that we do actually want it!
It's time to begin to listen to the body, I promise you, it is speaking, even if you can't hear it!!

Here is the first of my warming recipes to lead you healthily towards the winter solstice and beyond....

Buckwheat Pancake with Buffalo Mozzarella and Spinach

Cook the tomatoes under the grill
Sauté the courgettes in a little Braggs Amino Acids (or salt and pepper) and oil if needed
Add spinach at the end just so it's wilted.

Buckwheat groats (If you like you can soak them over night which makes them a little easier to digest)
Any kind of milk you choose and a splash of water
Salt pepper maybe some rosemary or mixed herbs to season
Blend so it's a runny batter , think crepe batter more than waffle mix

Cook in a little Olive or Coconut oil.

Once you turn the pancake add.......
Buffallo Mozzarella or sub with Sheep's Feta
Spinkle with fresh herbs, I used Thai Basil
Spinach/courgette
Tomatoes on top

Can be folded as a pancake or dressed like a Pizza :-)

Ridiculously Tasty Healthy Courgette Muffins

When a rainy day hits there is nothing better than hibernating in the kitchen. Following on with my courgette obsession and while they are in season I thought I'd share another recipe.
My baking usually begins by looking in the fridge to see what veg I have, it somehow feels less indulgent if there are vegetables in the mix.
I found a recipe that had some of my favourite things, Courgette, Ginger, Spelt and Cinnamon..... and doctored it a little to suit what I had available. 

Courgette & Ginger Spelt Muffins

Originally from Babycakes by Erin McKenna

Makes 12 muffins depending on the muffin case used. 

2 cups spelt flour

1/2 cup ground flax seeds

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 tablespoon freshly grated ginger

1/2 cup coconut oil

3/4 cup agave syrup

3/4 cup rice milk

1 Tablespoon vanilla extract

2 cups zucchini, shredded

I ended up using Doves Gluten free flour as had no spelt and just added an egg white to bind the mixture. Vegans can use Xanthan Gum 

I also replaced the coconut oil with apple puree.

I also added some final touches, sprinkling coconut palm sugar and some seeds on top before I put them in to bake. 

Preheat oven to 325 degrees and line muffin tin with liners, or use amazing rubber ones in Stars and hearts.

In a medium bowl, whisk together the flour, flax seeds, baking powder, baking soda, salt, and cinnamon.  Add the ginger, oil, agave, rice milk, and vanilla to the dry ingredients and stir until smooth.  Fold in the Courgette.  Fill the cups evenly with 1/3 cup of batter and bake on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes.  

To test the muffins, insert a toothpick into the center.  The muffins are ready when the toothpick comes out clean.  I personally like them a little stickier so under cook them, your call. 

Let stand 15 minutes then transfer and cool.  

I have eaten them for breakfast, lunch, tea and dinner and they seem work well at any time of day 

They were a huge hit and even my nieces loved them, so brilliant snack for the kids too.