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Join Jamie, and make it into history

sign share jamie's revolution

Join me, and thousands of parents across the globe.

We are facing a serious crisis, and Jamie Oliver is asking for our help. Why? Because YOUR SIGNATURE can make a difference.

Jamie wants to make children’s food education compulsory in all schools.

 

Jamie Sign It

 

We are in the middle of an obesity epidemic.

With this petition, we can call on the G20 leaders to put practical food education onto every school curriculum.  

 

Jamie Share It

 

Every child has the basic human right to know where food comes from, how to cook it, and how it affects their bodies. We, as a society, have an obligation to fight for this right. Let’s do it! Come on board!

Get involved by simply signing the petition and sharing a “Sign It. Share It” selfie to spread the word. 

A massive thanks to you all. You can give it wings.

xxx

 

 

 

Bread, Breakfast, x For Freezer x

New Video: The Best Paleo Bread Recipe

Omega-3 are to hormones what Dolce is to Gabbana. Indispensable. 

Our bodies cannot make omega-3 itself, so we need to regularly include them in our diet. As always, food sources are preferable to supplements. You’ll find a truckload of omega-3 fatty acids in this bread.

Here’s the vid …

 

 

 

Flaxseeds are also said to be one of nature’s highest sources of cancer-protective plant lignans. These groovy compounds are linked to happy hormones, lower blood cholesterol and giddy antioxidant behaviour. Quite the hat trick for a tiny seed.

If you know someone who is gluten-intolerant, please email them this recipe or cookery vid. They’ll go bonkers for you. It contains no flour or grains, making it perfect for Paleo disciples too. But you don’t have to be a Paleo geek to appreciate this bread – it’s incredibly good for you and seriously tasty.

 

Flaxseed Focaccia Bread with sund dried tomatoes and olive

 

Sun Dried Tomato & Olive Focaccia – a paleo bread

This recipe is from my first cookbook, The Extra Virgin Kitchen (erm, my second cookbook is almost here, talk about a publicity whore!) 

Next week, I’ll be posting the rosemary and lemon version we make at demos and talks. We’re also toying around with a beer and seaweed version too. Stay tuned.

 

2 cups milled flaxseed / linseed (approximately 220g)

3 teaspoons dried oregano

2 teaspoons baking powder

4 eggs

½ cup regular or plant milk (125ml)

2 tablespoons of black strap molasses or honey, warmed until runny

4 tablespoons extra virgin olive or macadamia oil (60ml)

Handful of black olives, stones removed

10-12 small sun-dried or sun-blushed tomatoes 

 

Preheat conventional ovens to 180 degrees, gas mark 4, fan assisted 160. Lightly oil a small baking tray, a few inches smaller in height than an A4 page. a 10×8 inch is poifect (but an 8×8 square brownie tin will also do. Just leave some mixture behind in the bowl).

Combine the ground flax, oregano and baking powder together in a large bowl.

In a separate bowl, mix the eggs, milk, molasses and oil until thoroughly united. I prefer to use black strap molasses instead of honey for three reasons. Firstly, it gives the best baking results. Secondly, it’s super rich in iron and B vitamins for energy. And thirdly, it’s much cheaper.

Chop up the olives and sun-dried tomatoes, adding them to the wet ingredients. Now add wet to dry, and immediately pour into your pre-greased baking tray. Spread evenly, and sprinkle a little more dried oregano on top if you fancy. Bake for about 25 minutes.

Remove from oven and its tin. Allow to cool for 25 minutes on a wire rack. Tickle with black olive tapenade, some super-garlicky hummus, or serve alongside your favourite bowl of soup. This bread freezes exceptionally well, ready to grill when there’s nothing in the cupboard. Nifty, huh?

 

 

 

 

Treats & Snacks, Videos, x For Freezer x

PMT Brownies

It’s back #chiamania

Here’s one to service hormones and hismones.

 

 

 

Can’t find milled chia in a store near you?

No problem. A coffee grinder will mill whole chia seeds for you. We get our stash of milled chia online here, or nab packets of these in our local health store.

You can also just replace the first 3 ingredients below with 1 extra egg y’all.

 

160ml almond or other milk
3 tablespoons milled chia
1 teaspoon vanilla extract

200g block of creamed coconut
200g 70-85% dark choc
200g coconut sugar
3 eggs
100g ground almonds
2 teaspoons baking powder
1/2 teaspoon sea salt flakes
30g chocolate chunks (optional)

 

Make the omega-3 potion by soaking the milled chia in the plant-based milk and vanilla. Magic.

Meanwhile, melt the dark chocolate and creamed coconut in a bain-marie. This is a just a shallow bowl covering a pan of simmering water (1/2 inch in depth). The steam rising from the water will gently melt the content of the bowl, so long as the bowl never touches the water.

With an electric whisk (or tenacity), whip the coconut sugar with the eggs to introduce loads of air.

Tumble in remaining ingredients, and stir briefly.

Time to parachute in the glossy ganache – every last drop.

Finally, the gooey chia mix. In it goes.

Scoop into a 8×12 lined tin and bake at 180 Celsius for 30 minutes maximum. If you only have an 8×8 square brownie tin, leave it in 8 minutes longer, but don’t use the entire batter. A little of the mixture needs to be sacrificed for an 8×8 to work.

Leave to cool at room temp for an hour, and chill until dastardly delicious.

 

Taking the hell out of healthy.

Hit “BOOM” at the top left corner, with your email address my friend, to receive a new weekly recipe direct to your inbox.

 

brownies PMT