My new book “Too young to grow old” is due to come out this Autumn. Packed full of practical information on how to stay healthy and defy ageing, it is based on my unique approach developed over my last 27 years of practice. 

To wet your appetite here is one of my exclusive sugarfree healthful recipe

Almond and banana bread

INGREDIENTS:

1 cup of ground almond 
½ cup of coconut flour
1 tsp cinnamon 
½ tsp of salt
2 tsp of baking powder
2 medium size bananas
3 eggs
2 tbsp of melted coconut butter
1 tsp of stevia extract
1/4 cup of chopped almonds to decorate

DIRECTIONS:

       Preheat the oven to 350F, and line a 5×7 inch loaf tin (I use a silicon version which doesn’t need lining)
 In a mixing bowl mix the dry ingredients (ground almonds, coconut flour, cinnamon, salt, baking powder)
 In a food processor (I use the blade accessory) blend the wet ingredients (banana, stevia extract, eggs, and coconut butter) add the dry ingredients  and  mix thoroughly making a thick batter
 Pour into the loaf tin ¾ full to allow to rise
 Decorate with chopped almonds
 Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. 

L’article Almond and banana bread est apparu en premier sur Whole Health Colonics.

instructions for making coconut milk 

L’article Homemade coconut milk est apparu en premier sur Whole Health Colonics.

L’article Oat bran and pumpkin muffins est apparu en premier sur Whole Health Colonics.

You can make bone broth using whole organic chicken, whole fish or fish bones (including the fish head), pork or beef bones. Each will render a different flavour. I suggest starting with chicken because it has the mildest flavour.

If you are using chicken, simply place the entire raw chicken into a large pot and cover with water. Pour 60ml of apple cider vinegar to help leach the minerals from the bones. Alternatively, you can use a left over carcass from a roasted chicken. Don’t be afraid to add chicken feet and the chicken’s head, as they’re great sources of collagen. Pig’s feet are one of the richest in collagen.

Bring it all to a boil. At this stage the liquid is typically skimmed. This is, however, not necessary; the scum that rises to the top of the stock pot although off-putting is a rich source of amino acids. Once it is boiling, turn down the heat and let it simmer for 4 to 24 hours. The longer the better and an electric slow-cooker is an excellent way to safely achieve this. Ideally you want the bones to become soft.

You can also add vegetables of your choice and a small teaspoon of powdered kelp, salt pepper, spices and herbs into the pot.

Once your broth is cooked you can scoop the liquid with a ladle and serve it as it is. However, in order to keep it or freeze it you will have to strain it through a fine mesh colander and separate the liquid. Do this over a large bowl and express all the liquid by compressing the solids through the colander and leaving it to dip for 15 minutes. Once you have collected the consommé you can use it as a stock for cooking soup or consume it as a salty and tasty tea.

Potassium broth

Potassium broth is a vegetarian version of bone broth. It does not contain any of the amino acids but it is a rich source of minerals. Make it by simmering together for 4 to 5 hours vegetables with herbs, garlic and spices of your choice. Salt it with kelp powder, Atlantic or Himalayan salt and strain in the same way as the bone broth. It can be used as a drink or a soup base.

To increase potassium content you can add potato peelings or some of the vegetable mush that comes out of your juicer. 

L’article Bone Broth est apparu en premier sur Whole Health Colonics.

Ingredients:

•    4 eggs, room temperature
•    1 cup coconut milk
•    2 tsp vanilla extract
•    1 tbsp honey
•    1/2 cup coconut flour
•    1 tsp baking soda
•    1/2 tsp sea salt
•    Coconut oil for cooking fat

Preparation:

1.    Preheat a small frying pan over medium-low heat. In a bowl, mix eggs together well until frothy. Mix in coconut milk, vanilla, and honey.
2.    In a second bowl combine dry ingredients by whisking together the coconut flour, baking soda, and sea salt thoroughly. Mix wet and dry ingredients together well.
3.    Add coconut oil to pan and let it get hot. Pour or ladle enough batter to form a small (2-3 inch diameter) pancake. Cook until edges start to dry and firm then flip and cook through. Different pans cook differently, so your first pancake is your trial piece.
4.    Eat hot or cold on its own or with a toping of your choice

L’article Fluffy Coconut Flour Pancakes est apparu en premier sur Whole Health Colonics.

• 2 1/2 c blanched, ground almonds (almond meal/flour) shopping list
• 1/4 c melted butter (or ghee)
• 1 c dry curd cottage cheese (press down as you measure)
• 1 t baking soda
• 1/4 t salt
• 3 eggs

How to make it

Preheat oven to 330 degrees
Place eggs, melted butter/ghee, dry curd cottage cheese, baking soda, and salt in food processor using metal blade. Process until the mixture is thick and resembles butter in texture.
Add almond flour and process until mixed thoroughly. If the dough is too stiff for the processor, wet hands and knead by hand until the flour is mixed into the other ingredients.
Grease a loaf pan (4×8) generously with butter/ghee and coat the bottom with ground almond flour.
Using wet hands, shape the dough into a loaf shape then press into the greased pan.
Bake for 45-60 minutes until lightly browned on top. There may be a crack on top of the loaf. Check if done by inserting a metal kitchen knife. If it comes out clean, it’s done.
Remove from oven and run a metal spatula along the sides of the bread to loosen it at the corners and bottom of the pan.
Invert the bread onto a cake rack to cool thoroughly before cutting.

L’article Lois Lang Luscious bread est apparu en premier sur Whole Health Colonics.

To prepare the Sauerkraut:

• Use savoy or white cabbage.
• Remove the outer leaves and core.
• Grate the cabbage either using a food processor or thinly sliced with a sharp knife.
•  Thoroughly wash and drain.
• Line a large non-metal container (a tall earthenware pot is ideal) with cabbage or vine leaves.
• Place the sliced cabbage in well pressed layers each thinly covered with coarse Himalayan (or Atlantic) salt.
• Traditionally, Juniper berries are added between each layer but you can also use thinly sliced ginger, garlic, cardamom etc. Another thing that can be sprinkled between the layers to add therapeutic value is a probiotic culture from a commercially bought supplement.
• Finish with a handful of salt on the top layer. Allow 15 gr. of salt per1 kg of cabbage.
• Cover the sauerkraut with a non-bleached cotton cloth and place a non-porous weight on top of a small plate to press the layers evenly down.

The following day water should fully immerse the sauerkraut layer up to the weight. Make sure this is always the case. Keep in a cool place. After about 3 weeks and when there is no longer any foam forming on top of the cabbage layers the sauerkraut is ready to eat. Replace the liquid with fresh water.

Note: The sauerkraut will keep for many months as long as it is always immersed. Every times sauerkraut is taken out of the pot replace the cloth, plate and weight and add fresh water
In the next newsletter we will discuss ways in which bacteria affect our health and how to rectify poor gut flora

L’article Sauerkraut recipe est apparu en premier sur Whole Health Colonics.

After 3 days the wheat should have sprouted cover the sprouted berries with filtered/mineral water (no chlorine) and let stand at room temperature for a further 2-3 days. This should start a natural fermentation going from the bacteria/natural yeast in the air and on the wheat. This makes an excellent source of probiotic and a starter for (nut) yogurt. It should smell sour but pleasant.

The nut yogurt is made by blending 1 cup of almonds or cashew nuts with 1 cup of the Rejuvelac water. Let it stand at room temperature for a further 24hours. Keep refrigerated after that. Can be flavoured with cinnamon and a little honey…delicious!!

L’article How to make rejuvelac and nut yogurth est apparu en premier sur Whole Health Colonics.

If you are looking to make a few positive changes with your diet and life style this year, then to include a green smoothie daily will support a lot of the detox pathways in the liver and make that all important detoxification process more efficient.

To make a green smoothie you need a green vegetable as a base (about 1/3) which is then balanced out with fruits that are soft and fleshy such as mango, banana, pear, water melon etc.

Typical green vegetables are spinach, watercress, lambs lettuce, broccoli, kale (green or purple), chard, beet tops, dandelion or stinging nettle leaves (harvested from a clean environment), basil, parsley, coriander, etc. Those can be used combined or on their own. Spinach, chard, beet tops and nettles are packed with chlorophyll but are also very high in oxalic acid and should not be eaten every day so they need to be rotated with kale, lamb’s lettuce, broccoli and watercress.

A green smoothie is a perfect base for adding all those other excellent super foods such as wheat grass powder and chlorella. It can be made more nutritious by adding hemp protein (very important if you are using your green smoothie as a meal replacement), ground flax, avocado etc
Finally certain ingredients are also useful to balance the taste of green smoothies such as celery, lime/lemon juice or berries (kiwis, raspberries, blueberries etc.)

L’article Green Smoothies: the perfect break-fast est apparu en premier sur Whole Health Colonics.

• 1x level table spoon of barley flakes
• 1x level table spoon of porridge oats
• 2x heaped table spoon of ground flax
• 1x tea spoon of shelled hemp seeds
• 1x tea spoon of pumpkin seeds
• 3x brazil nuts or 10x almonds
• 1x tea apoon of raisins or chopped apricots
• 1/4 tsp of cinnamon
• Cover with water, soya or almond milk; leave to stand over night
• In the morning add grated or chopped fruits of your choice and plain bio yogurth to taste
  

L’article Sexy muesli (and it’s delicious too) est apparu en premier sur Whole Health Colonics.

Put all the ingredients through a food processor or blender. It will keep for up to 3 days in fridge in sealed container. Can be served on rye bread or spiralated courgettes or pasta

Variations:
Puttanesca sauce: increase the cayenne to 1/8 of a teaspoon and stir in x2 tablespoons of thinly sliced black olives Middle Eastern marinara sauce: add black pepper, ground cardamom and ground cumin
Provides a lot of lycopene and a raw alternative to tomato sauce

L’article Raw tomato sauce est apparu en premier sur Whole Health Colonics.

Put all the ingredients through a juicer. For additional protein use spirulina or hemp protein. Consume within 40 minutes of finishing your work out.
Provides a lot of organic potassium and fast absorbing sugars to replace the potassium, lost through sweat, and help reconstitute glycogen reserves.

L’article Post work-out electrolyte replacement est apparu en premier sur Whole Health Colonics.