Gourmet Pate Recipe

You would be right in thinking I am a little bit of a fish freak.

 Yep- I was a polar bear in my former life.

 But I just love the stuff and I guess I am lucky that fish and seafood in general are nutritional powerhouses. Even if they weren’t, I would still eat them for no other reason than pure happiness.

There are a few minerals, fats and amino acids that our body just doesn’t make on its own.

Omega 3’s are one of them.

Which is why it is vital that people actively choose foods that are essential for development and ulitmate nourishment.

 Going through the scant shelves of a boutique deli recently, I was trying to find the perfect dip accompaniment for my crudités. (As you do)

I am often left searching for that perfect ‘convenience’ food and left without hope when I realise that half the ingredients on the list are just too suspect for my liking. It is an annoying habit of mine, if I am not fully aware of a component/additive I hesitate to purchase.

 The search for aforementioned dip, proved futile when I decided that my hope in finding a dip sans canola oil or sunflower oil was null and void.

 Is it that hard to use a nice nousihing oil, or am I only going to be able to buy PUFA (Omega 6) bombs every time I buy ANYTHING in a package?

Then there are the additives. Dubious delights of corn fillers, xantham gums and potassium sorbates.

What if I just want to eat food?


 Once again, I was left to fend for myself.

But as we know, necessity is the mother of invention and I have happened upon a very easy, very tasty dip that can be transported to work or a lazy Sunday BBQ and met with praise on your professionalism.

‘Oh this pate, oh yes I slaved over it for hours, do you know how long pate takes to make?’

 And with that being said, I bring to you, the easiest, tastiest and potentially trendiest Smoked Trout Pate.

 Ingredients:

 1. Smoked Ocean Trout Fillet, skin and bones removed.

2.Half a tub of Quark, good quality Cottage Cheese, Cream Cheese or strained Natural Yoghurt (I tend to eyeball things. I would say this is about 300g)

3. Squeeze of Lemon Juice

4. Teaspoon of Horseradish (if you have it…not necessary but a great kick!)

Method:

 Whizz all the ingredients in a blender and pop on a serving platter with a dollop of dill.
Serve with veggie crudités.

(Terribly arduous I know)

 Done.

 Eat.

 Enjoy.

Feel free to use a tin of salmon or tuna if time isn’t on your side and you only have a supermarket to run to!

Happy Friday and get blending!

Why My SUPERFOOD COSTS LESS THAN A CENT…

It is so easy to get carried away with ‘Superfoods’.

Yeah- I here ya on the greens powder front. Things like Vital Greens or any of those nutrient dense Chlorophyll rich greens powders are awesome, particularly when you are travelling and know you aren’t going to be eating your usual array of veggies. And yes, I use them.

But- if you are on a tight budget- most of these ‘mass marketed’ super foods are not super necessary.

Particularly when the most humble ingredient is the most potent!

My superfoods are found in my spice rack – not the Amazon. Lined up in a perfect alphabetic row, I get to pick and mix which nutritional powerhouse I am using for the day.

With all my spices I try to buy the whole form of the spice, not the powder.

Spices contain delicate oils in them that can quickly deteriorate once ground to a fine powder. Buying the spice pre ground in a plastic packet that has been sitting in your supermarket for who knows how long is a sure fire why to ingest rancid oils and funny tasting food!

Finally I almost always buy the organic version, or source a quality company.

Buying fresh good quality spices is not a cost commitment and the taste difference is phenomenal! 

My favorite spice, whose nutrient density is astounding, is the humble clove.

Cloves are:

–       The highest-ranking food on the ORAC scale, (used to assess the antioxidant content of food)

To put clove’s nutrient density into perspective, blueberries have an ORAC score of 2,400 whereas cloves have an ORAC score of 10 million.(And the much hyped Goji a mere 23,000) That means that a 15ml bottle of Oil of Clove has the same amount of antioxidants as 150 litres of blueberry juice. That’s a lot of berries.

–       A source of Omega 3 Fats. While only containing a minimal amount…every little bit counts to our body.

–       A fabulous source of Manganese- a trace mineral heavily involved in normal brain function

–       In its pure oil state (eugenol extract) clove has been used in dentistry as an anesthetic and anti-bacterial. Hence when I feel a sore throat coming on I gargle/swallow oil of clove and BAM potential cold is gone. (No jokes…this and Elderflower extract – but I digress)

So as you can see, spices are far more ‘super’ than your dehydrated ‘health food’ powder and the advantages of applying and eating clove and its essential oil are far bigger than most ‘health food marketers’ would have you believe.

Plus- I feel a massive sense of honor using age old ‘remedies’ to heal and nourish my body from the inside out.

 

As an aside, how do you think you might incorporate some spice into your life? 😉

I tend to add my cloves to my blender and whiz them up before putting the rest of my smoothie ingredients in. 

Health to Glow- Episode 14…SALT and why it isn’t bad.

This week..salt….that delectably ‘sinful’ ingredient that is supposed to be a cardiac nightmare..

I have written about the topic before….

AND…moving on from the health aspect…

salt tastes good!

As an ingredient in dishes, salt has two vital roles. First, it diminishes the bitterness of dishes (hello rocket/dandelion and other leafy greens). Secondly, through stamping out any bitter notes of your dish, salt will encourage the taste and smell of your meal to  shine on.

Making for one delectable dish..

And as an aside and of some/lots of interest…

…which for stress heads is a plus…

and for girls desperate to start reducing that puffy, swollen look often apparent in the abdomen, this is another factor to consider. High cortisol levels generally make themselves known through stomach fat. Urgh!

But..as usual I digress..

Watch the vid and see what salt Mel and I choose to use..

..and please don’t pursue the usual salt suspects..live a little and buy good quality salt with added mineral content!

 

 

 

Chia Seed Jam – or a cheats version of the sweet stuff!

 

 I love a little kitchen experimenting – particularly when working with novel ingredients with unusual abilities.

I will explain.

First things first- you don’t NEED to buy lots of novel ingredients in order to live a nourished life. Indeed gimmicky foods with high price tags have usually got large marketing bucks behind them, compelling us to buy into a certain form of health.

That being said, when I was given a bag of chia seeds , I wasn’t going to waste them and I also knew that these mini seeds had an array of benefits.

My Top Three FAVOURITE things about chia:

– Chia seeds have the highest levels of omega-3 fats out of any other plant source.

– 100g of chia has as much calcium as two cups of milk (that being said, 100g of chia seeds is ALOT!) still…it puts it into perspective!

–  Chia seeds are also a high source of dietary fibre. 

In reference to chia’s unusual abilities – I find it rather novel that it jells up in minutes if added to water. 

And it got me thinking about how I could use it.

Where most people suggest, just adding it to cereal.

I question ones ability to actually digest microscopic seeds.

Which is why I turned it into a fruity jelly concoction of sorts.

ANd named it JAM.

And served it to unknowing guests who were none the wiser.

And it went down without question.

I’d go as far to say that it went down rather well.

So without further ado – here is a chia jam recipe, sweetened with stevia, full of fibre, nourishing fats and a dash of vanilla powder, because it tastes so good.

CHIA JAM

Ingredients:

3 cups raspberries

1 tsp of Liquid Stevia

2 tbsp chia seeds

1/2 tsp pure vanilla powder (Loving Earth has a beautiful one! )

 

1. In a pot, bring the raspberries and stevia to a low simmer. Stir frequently to prevent the raspberries from sticking to the bottom of the pan and simmer for a few minutes until fruit has softened. Lightly mash the raspberries with a fork. Feel free to leave a few lumps for texture. Up to you.

2. Turn off the heat and stir in the chia seeds and vanilla powder. Leave the pot and let sit for 20 minutes. The jam should naturally thicken. If you are feeding fussy kids, blitz the mixture with a stick blender.

3. Once the jam is thick- taste to ensure you like the sweetness then place in an old jam jar and whack it in the fridge. I love this over my home made buckwheat bread or straight up with a spoon! The jam should keep for at least a week in your fridge.

Next time, I think I will try making some ginger and apple jam….YUM!

 

Health to Glow Episode 2

Want to impress everyone with Homemade mayonnaise, without all the weird additives?

Watch the second episode of Health to Glow to find out how!

Yum..goes excellent with a bit of Wild Atlantic Salmon or on your work day salad.

In fact- a little goes a long way, and if you use it for your weekday lunch box salad, you can guarantee your dressing won’t leak throughout your bag! Bonus, I say.

Hope you guys enjoy the video, Mel and I had a ball making it…

– I just love the look of intense concentration on my face! 😉

Feel free to share it with loved ones..hey, they might even make some for you it’s that easy!

Have a great Monday,

Holly x