Eating healthy, and losing weight, has never been this easy and delicious. Here’s a growing collection of quick-and-easy banting recipes (low carb-, keto-, and paleo-friendly) for busy health enthusiasts and fitness buffs.
Bookmark NutriServe’s Yummy Banting Recipes page.
A brand new blog launched by the folks from the Herb Academy. So we can look forward to their usual dose of pragmatic advice and delicious herb and spice inspired recipes.
The article that caught my eye was The Three Best Flexitarian Diets!
Starting from the easiest to follow and working their way up, they describe the three best flexitarian diets you can model your own flexitarian diet on:
But that’s not all. They also describe when to use which flexitarian diet and how to cycle between them.
There’s also short descriptions of five vegetarian diets.
Whilst you’re there, check out their healthy cooking guides. The two I like most are How To Cook Spinach and How To Cook Sweet Potatoes.
The best way to preserve an abundant harvest of chili peppers is pickles and sauces. I’ve used the Hoffman’s quick and easy chili pickles recipe for years and it still is my go to recipe.
My own little unique twist to the recipe is that I use a good quality white wine vinegar and I add a dash of balsamic vinegar and a dash of soy sauce.
I don’t use a pickling spice. My pickling blend consists of: coriander seed, allspice, peppercorns, garlic flakes, lime and cilantro.
Source: https://www.dietdoctor.com/recipes/lemon-dill-butter
In this spread, the heavenly flavors of lemon and dill work their magic on creamy butter. Enjoy with tons of dishes… from fish and poultry to meat and veggies. Spread it on as thick as you want, and prepare for the instant yum factor.
Makes 4 servings. 5 min.
Ingredients
2 tbsp cream cheese
150 g butter, at room temperature
3 tbsp fresh dill, finely chopped
1 tbsp lemon juice
½ tsp salt
1 pinch ground black pepper
Instructions
Put all the ingredients in a bowl and beat with a hand mixer for 1–2 minutes until the butter cream becomes fluffy.
Nutrition per serving
Net carbs: 1 % (1 g)
Fiber: 0 g
Fat: 98 % (33 g)
Protein: 1 % (1 g)
kcal: 294
Laura-Jane is a raw food expert and is the host of the popular Raw Food Podcast, author of the book called “Cook Lively!” Cookbook , and speaks about her raw food eating recommendations at conferences across the US and Canada.
The book features simple vegan, raw, and raw-inspired recipes to whip up satisfying healthy meals with just 10 ingredients or less
Fresh, raw plant foods are the key to vibrant health, glowing skin, and high energy. But many raw and vegan recipes require trips to specialty stores and long hours in the kitchen; Laura-Jane Koers is on a quest to create amazing recipes using staple ingredients that can be found all year round and might already be in your kitchen. (Think bananas, apples, carrots, celery, and onions-no need to make a special trip for fresh coconut and celeriac.) Koers is known for her easy and accessible plant-based cuisine. In Cook Lively, she shares satisfying recipes to whip up healthy meals with as few ingredients and prep as possible. Cook Lively is the go-to cookbook when you’re hungry for something wholesome, delicious, and quick.
Visit Laura-Jane’s Rawtarian Blog.
To Candy Borage Flowers
Pick the borage flowers, each with a small stem, when they are quite dry. Paint each one with lightly beaten egg white, using a water colour paintbrush. Dust them lightly with castor sugar and set to dry on waxed paper in a warm place like an airing cupboard or in a very cool oven.
Tropical Fruit Salad with Lime Syrup
Make a mixture of fruit e.g. Passion fruit, kiwi fruit, pineapple, selection of berries, paw paw, melon, water melon. Combine fruit in a large bowl. Add lime syrup, toss gently to combine, cover, refrigerate for several hours, even overnight.
Lime Syrup
125 ml lime juice
125 ml sugar
60 ml chopped fresh borage leaves
Combine juice and sugar in small saucepan, stir over heat without boiling, until sugar has dissolved.
Bring to boil, reduce heat, simmer, uncovered without stirring for 5 minutes, cool.
Stir in borage.
Source: Borage – Nature’s Best Stress Tonic
Found this interesting list of English tea substitutes in Kenneth Jaffrey’s Natural Foods. You can get a copy of the book at the Soil and Health Library.
There’s some interesting teas and preparation methods in this list.
Apricot Tea: Take a dozen apricot seeds. Put into a saucepan with a pint of boiling water. Allow to stew for 30 minutes. Strain off the liquid and serve with a little honey and a slice of lemon.
Cherry Stalk Tea: Take a tablespoon of cherry stalks and put into half a pint of water. Infuse for 20 minutes and then serve with a little lemon juice to flavour. Add honey if desired.
Elderberry Tea: Add one ounce of elderberries to a pint of water. Infuse and serve with lemon juice and honey to taste.
Plum tea: Grate a dozen plum kernels and put into a saucepan with one pint of boiling water. Allow to stew for 30 minutes. Strain off liquid and serve with a little honey and a slice of lemon.
Chamomile Tea: Take a teaspoon of Chamomile to a pint of water. Boil the water, pour over the Chamomile and cook for one minute. Let the mixture stand for five minutes. Add honey and lemon juice to taste.
Mint tea: Take three teaspoonfuls of fresh mint, a pint of water, and a teaspoon of honey. Boil the water and pour over the mint. Cook for 10 minutes. Stir and add honey. Strain and serve with a slice of lemon.
Thyme Tea: Take three or four sprigs of thyme, two cups of water and a teaspoon of honey. Put the thyme into a saucepan with water and cook for ten minutes. Strain and add honey.
Bran Tea: Take one tablespoon of bran. Add to a pint of water. Boil slowly for 15 minutes with a piece of lemon or lemon juice. Strain and add honey to taste.
Prune Tea: Take one pint of water and 8 ounces of washed prunes. Remove the stones and after soaking for a while, pound the flesh. Simmer until soft and strain off liquid. Add lemon juice to taste.
Borage Tea: One more recipe I’d like to add to this list is The Herb Academy’s recipe for borage tea. It is believed to have some calming effects, useful for the treatment of nervous conditions.
This is technically not a flapjack or a crumpet anymore but it is a healthy slow carb alternative. For great flapjack serving suggestions see this easy flapjack recipe.
Serve the flapjacks for breakfast or as a healthy snack. According to The Herb Academy cinnamon helps with digestive problems such as indigestion, abdominal distress, bloating and flatulence. The oatmeal is high in fiber which is good for your colon and cranberries are good for general disease prevention.
Ingredients
2 tablespoons canola oil
3 tablespoons honey
2 tablespoons 100% peanut butter
1 tablespoon cranberries – you can use frozen or dried
1 tablespoon raisins/sultanas
½ tsp cinnamon
200g rolled oats (the bigger the oat the better)
2 tablespoons sesame seeds
Method
In a saucepan melt the canola oil, peanut butter and honey over medium heat until completely blended.
Once this is all mixed, take off the heat and add in your cranberries, seeds and raisins.
In a separate bowl mix together half of the oats and all of the cinnamon.
Mix the wet ingredients with the dry ingredients and keep adding in the remaining oats until you’re happy with the consistency. The consistency should be thick, but still sticky so it can be pressed into the bottom of a baking tin without crumbling. You’ll get a good idea of this by taking a spoonful and squishing it in your hand to see if it makes a ball without falling apart.
In a lined baking tray, squish the mixture down so it’s nice and firm like a cheesecake base.
Bake in the centre of an oven at 180c for 15 minutes, or until the flapjacks start to brown at the edges.
Remove from the oven once finished, and let them rest for at least an hour. Then serve.
Nothing ever seems as comforting as the home remedies that grandma used to share so freely. Some of them are not very good to taste, but they always seemed to work. Perhaps her best concoctions were those that were used for simple problems. The cold compresses that she used for helping you to get rid of headaches and migraines always did the trick; or was it the nap and sweet home baked cookies that made it work? Either way, the cold compress never goes out of style.
Sometime granny would prefer the pinched nose trick for getting rid of headaches and this is great for reducing the stress headache. Basically you just take your index finger and your thumb and squeeze the bridge of your nose while pressing down a little bit. It offers a great headache cure that doesn’t require modern medicine. It can also be performed anywhere. Talk about convenient. Massaging the temples can also be great, but is better suited to tension headaches which are just a bit different from stress headaches in that they cause the temples to throb.
Another trick that grandma used is one that is not as well known, but very effective. You can rub some eucalyptus rub on the forehead and temples. This is a very effective. Once you place it on the skin, add a compress if you like and take a nap. You will wake up feeling as if you never had a headache at all. Vapor rub works for many mild ailments and can be found in any grocery store.
Thanks for joining me! I love trying out recipes – especially recipes that feature herbs and spices. I’ll be using this blog to share my culinary experiences and hope that you’ll join me in my journey.
I’ve always been interested in cooking and herbs and spices. Over the years I’ve collected many recipes. Many of them scribbled on pieces of paper. I never thought of organizing them in a recipe blog until I accidentally stumbled upon the herb academy’s herbalist training path. I enrolled in the herbology business class and was introduced to the concept of blogging as a tool to organize your learning and experiences.
The rest, as the saying goes, is history… in the making in my case.
Good company in a journey makes the way seem shorter. — Izaak Walton
Papa Dan's Healthy Recipes 