This is my latest talking PowerPoint which outlines an update on some strategies I use to improve my tongue strength and mobility, as part of my speech and language therapy programme.
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Chia Berry Jam
This recipe is from the guidance provided on the kitchn website:https://www.thekitchn.com/how-to-make-easy-chia-jam-with-any-fruit-222310
Ingredients ( Makes 1.5 to 2 cups)
2 cups of chopped fruit; (I used a mixture of fresh organic raspberries, blueberries and strawberries; partially defrosted berries will work too)
1 to 2 tablespoons of lemon juice, to taste
1 to 2 tablespoons of honey, maple syrup, coconut crystals or sugar, to taste.(I used coconut crystals)
2 to 4 tablespoons of chia seeds (it depends how set you want it, I used 4)
Method
Prepare the fruit; chop large strawberries into smaller pieces; most berries can be left whole
Transfer the fruit to a saucepan. Cook over medium heat until the fruit breaks and becomes syrupy, 5 to 10 minutes. Mash the fruit until it is as smooth or lumpy as you like.
Stir in your chosen sweetener and lemon juice. Taste and add more sweetener or lemon juice to taste.
Stir in the chia seeds; mix thoroughly so they are distributed throughout the jam.
Let stand 5 minutes, until thickened; it won’t reach the consistency of regular jam but it will noticeably thicken. If you would like a thicker consistency stir in more chia seeds, 1 teaspoon at a time.
Transfer to a jar or storage container once the jam has cooled to room temperature. Store in the fridge for about 2 weeks; it will thicken further and become more set once it’s completely chilled. The jam can be frozen for up to 3 months; thaw in the fridge before using.
I am enjoying it on toast and on my pancakes with KOKO natural yogurt.
Fish curry
This is making use of my favourite curry recipe: lentil, spinach and sweet potato which has a tomato-base.
Ingredients (serves 4)
3 shallots or a medium onion – chopped finely
2 cloves of garlic – crushed or grated
One-inch piece of fresh ginger grated
Your favourite curry paste to taste. I use half a jar.
Cherry tomatoes – about 12
Small amount of oil to soften the vegetables
2 medium sweet potatoes diced
2 pints of vegetable stock
1/2 cup of red lentils
Bag of organic fresh spinach (or frozen whole leaf spinach)
Tin of diced tomatoes
1lb ( or more)of thick white fish fillets
Method:
Fry the shallots, garlic, ginger and tomatoes together in a little oil until soft; stir in the curry paste. Add the sweet potatoes and stock. Cook gently for 5 minutes or until the sweet potatoes are slightly softened.
Add the red lentils, cover the pan, turn the heat down and gently simmer until they soften (15-20 minutes). Stir regularly to prevent them from sticking. If they start sticking, I take the pan off the heat for 5 minutes and if you keep the lid on they carry on cooking. Then check if they are soft enough.
Once the lentils are softened, add the tinned tomatoes and taste before you add any salt or black pepper.
Stir in the washed spinach.
Place the fish fillets on top of the curry, place the lid on and steam the fish. Mine took 10 minutes but it depends on the thickness of the fish.
Serve with rice or steamed cauli-rice. The curry and the succulent fish complement each other. I don’t chop the fish up as you want to see the pieces.
Quick and easy lunch ideas
I get very hungry at lunch time and only have an hour to eat so I tend to rely on a toasted sandwich or a mug of soup. Occasionally I will have leftovers such as ’empty the fridge’ chicken casserole or chicken, lentil, spinach and sweet potato curry topped with some natural vegan yogurt. Actually the ’empty the fridge’ chicken and vegetable casserole also empties the vegetable drawers, the cupboards and parts of the freezer. I will be posting a blog on that later this week.
In this blog I am including a toasted sandwich and one of my favourite soups which I make when we are experiencing storms blowing in from the sea,
Chicken salad toasted rolls
I have mentioned Marks and Spencer’s GF bread before. In this lunch I used their super-seeded rolls which are topped with golden linseed, pumpkin and sunflower seeds; I split the rolls open and lightly toasted both sides.
The filling was leftover chicken and hard boiled egg finely chopped and mixed with 1 tablespoon of Hunter & Gather Avocado Oil mayonnaise which has just 4 ingredients; then a touch of pepper to taste. I piled this onto the buns and enjoyed them. The rolls have a substance and flavour that some GF bread doesn’t have which is enhanced by the toasted seeds.
Chicken, mushroom and ‘rice’ soup
This is very easy to make. I used 2 pints of chicken bone broth that was in the freezer; it’s concentrated so I was able to add water as you need to ensure the ingredients are covered by liquid. Heat the stock up in a pan, add 4 free range chicken breasts or thighs and start poaching them. Then chop as many mushrooms as you like. Pour in a tin of full fat coconut milk and add cauliflower rice. I don’t add seasoning until its cooked.
Simmer this for about 40-45 minutes. remove the chicken onto a plate and shred. Use a hand blender to reduce the size of the mushrooms. Add the shredded chicken back in and blend lightly to reduce the size of the chicken while still keeping it in pieces. I once over-blended it and I didn’t like the texture. You need to see pieces. Let it cool for 5 minutes and then taste and season. It’s a delicately flavoured soup. I added some freshly-ground Mediterranean sea salt, a little black pepper and some Herbes de Provence. It is nice with fresh herbs but it was raining heavily; call me a wimp but..!
This is a Paleo recipe; the soup is like a hug when you drink it down. I sometimes have it for a light evening meal; it freezes well.
I just remembered to take a photo before I finished my mug of soup.
Applesauce, oatmeal and spice crumb muffins
I make these muffins a lot as they are an easy breakfast; this time I added a cinnamon crumb topping.
Ingredients and method
In a large bowl soak 1 cup of GF oats or muesli in a cup of full fat tinned coconut milk; leave for an hour. I prefer muesli as it makes the muffins more interesting.
Make the spice crumb topping: in a small bowl combine 1 cup of GF plain flour with half cup of brown sugar/coconut crystals, 1 tsp cinnamon and 1/2 cup of coconut oil. Mix together with a fork until crumbly, set aside.
Pre-heat the oven to 200 degrees C (180 degrees fan-assisted oven). Put 12 muffin cases in the baking tray.
Dry ingredients: sieve together into a bowl 1 cup of GF plain flour ( I use Bob’s Red Mill GF 1 to 1 baking flour); 1 tsp Baking powder, 1/2 tsp Baking soda (Bicarbonate of soda) and 1 tsp of cinnamon. Mix in 1/2 cup brown sugar (I use Coconut Secret: coconut crystals which is low glycaemic sugar alternative).
Wet ingredients: When the oats have absorbed the milk, mix in 1/2 cup of unsweetened applesauce and 1 large egg until just combined.
Mix the wet ingredients into the dry ingredients until just combined. Divide between the 12 muffin cases. Top with the spice crumb mixture divided between the 12 cases.
Bake for 4 minutes at 220 degrees C (or 200 degrees fan-assisted); then turn the oven down to 180 degrees C (160 fan-assisted) for the rest of the time. I find using a higher temperature initially gives a better rise. Overall cooking time 12 minutes depending on oven, so check.
Dust very lightly with a little icing sugar and enjoy.
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