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Inca Inchi Oil VinaigretteBy TessaJazz up your salads by making this easy to make dressing. It's quick and nutritious using the inca inchi oil - obtain those vital omega oils while enjoying a beautiful salad!
GheeBy TessaIt is very important to eat plenty of natural good quality fats in every meal from free-range or organic meats, butter, ghee, coconut and cold pressed oils. The fat content of the meal will regulate the blood sugar level and helps to control carbohydrate cravings. Following this method of making Ghee is so easy. Ghee can also be rendered on the stove but this method requires more time and monitoring.
Chicken and Vegetable Bone BrothBy TessaLet me explain what broth is and why it's so good for you. When you cook meat, bones, bone marrow and connective tissues in filtered water for a few hours you get broth. The flavour, nutrients and minerals from the bones migrate into the water making a wonderfully warming, nourishing and healing broth drink. Broth is packed full of minerals including a rich source of calcium, phosphorus, potassium, sodium, magnesium and sulfur. Bone broth also helps maintain and rebuild the structure of our bodies. Another nutritional benefit to drinking broth is the gelatin which is leached from the animal bones during the cooking process. Gelatin is incredibly healing for the digestive tract as broth works towards normalizing digestion and makes foods cooked in broth easier to digest. Other benefits of drinking gelatinous rich broth include strengthening hair and nails, reducing, preventing and healing cellulite and wrinkles.
Homemade YoghurtBy TessaThe best milk to use when making your own yoghurt is raw organic cows milk, which has not been pasteurised homogenised or processed in any other way. Most milk sold in supermarkets has been subjected to pasteurisation, a process which changes the structure of the milk and destroys much of the beneficial nutrition. Homogenisation is another process done to the milk which stops the milk from separating in the bottle, purely for cosmetic appeal. Homogenisation breaks down the fat globules changing the structure of milk even further. If you do not have access to unprocessed raw organic milk then the next best is organic or biodynamic pasteurised only milk. Despite the fact that it has had some processing, the fermentation process will begin to restore the nutritional value.
KefirBy TessaKefir (pronounced Ka-feer) not only offers a wide range of vitamins and minerals but also provides a variety of beneficial probiotic organisms and powerful healing qualities. Kefir literally translates to the good feeling one has after drinking it. The best milk to use when making kefir is milk which has not been tampered with at all to receive the maximum nutritional benefits. Besides kefir containing highly beneficial bacteria, it has been found to protect against gastrointestinal diseases. Kefir is a rich source of minerals, vitamins and essential amino acids that promote healing and repair as well as general health maintenance. Kefir contains high levels of B12, Vitamin K2, thiamin, biotin, folates, calcium, magnesium and phosphorous which helps the body utilise carbohydrates, proteins and fats for cell growth, energy and maintenance. Kefir also has antifungal and antimicrobial properties. The complete proteins in kefir are already partially digested, therefore utilised by the body more efficiently. Certain compounds in Kefir have also been found to play a role in regulating immune function, inflammation and allergic response.
Sour Cream – Cultured from scratchBy TessaWhen you use cream instead of milk you can make your own sour cream or creme fraiche. Sour cream is very nourishing for the immune system and the brain. It also has a wonderfully high profile of fatty acids. This is a great cure for those who are having issues with constipation.
Creamy Cashew CreamBy TessaCashew cream works better than what you probably think. It produces a smooth, creamy spread to add to desserts, eat off the spoon, on your gluten free pancakes or on slices of apple with cinnamon. Yum!
Coconut, basil and lime dressingBy TessaA divine creamy (but dairy free) salad dressing to keep in your fridge for your salads, or perfect with fish and other savoury dishes.
Vanilla PowderBy TessaThis is another great way to use vanilla. Freeze dried products are becoming very popular for their convenience as well as nutritional content. This is a great alternative to using vanilla essence.
Beetroot HummusBy TessaA stunning addition to any salad or to have with crackers, vegetable sticks or as a spread on some home-made gluten free bread. It has the Inca Inchi Oil in it to provide you with essential omega fatty acids, while the beetroot cleanses your liver.
SauerkrautBy TessaIf you have been following Changing Habits for a while, you will already be aware of how much we love fermented, gut loving foods. Here's another one. We all love sauerkraut and the benefits it gives. When foods are fermented, the vitamin and mineral content dramatically increases, particularly vitamin C and B vitamins. Sauerkraut provides you with 600 times the vitamin C content to what the cabbage had before fermenting, for example.
Raw Coconut YoghurtBy TessaThis is a fantastic dairy free alternative for those who love their yoghurt! Great for GUT health
Salsa VerdeBy TessaSalsa verde is packed with powerful herbs and oils, making it a great addition to any meal
Carrot KrautBy TessaThis wonderful condiment will stimulate your digestive juices, help you break down your food, will provide you with an array of probiotics and aid detoxification
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