4 05, 2018

Easy, Delicious, Nutrient-Dense, Lunch Recipe

2019-11-19T22:03:05+00:00By |Ailments, Foods, Nutrition|

It’s so easy to grab a sandwich or sausage roll at lunch time, especially with our busy lives and eating on the run.

The problem with this is that consuming too many wrong types of sugars and carbs is not good for us, since it adds to inflammation, congestion in the body and can affect weight. What’s more, having such lunches displaces much healthier alternatives.

If you can make a switch to healthy lunches, it’s just another nudge redirecting your health into the future.

For example a soup based on bone broth, which is an excellent way to boost digestion, brain health and immunity, is an ideal lunch. Bone broth is a wonderful remedy in its own right, packed with nutrients, amino acids, collagen and gelatin. Combining the broth with turmeric, chili, vegetables and coconut oil makes a wonderful elixir or tonic for the system. When we prepare a meal, such as this, every ingredient is health-promoting and we are not filling up on empty calories or un-nutritious and potentially damaging foods.

With a little bit of planning we can turn our lunches in a powerhouse of nutrition.

My favourite thing to have for lunch, because I know how nourishing and revitalizing it is, is homemade soup. You can cook a big batch of soup and freeze it into portion sizes, and then just heat it up as you need it.

The basis of a healthy soup is good quality, homemade bone broth or vegetable stock. Click here for how to make bone broth and to find out more information on why it is so important for our health.

POWERHOUSE SOUP RECIPE

Ingredients:

Bone broth
7 carrots roughly chopped (you can use other vegetables, such as pumpkin or butternut squash)
½ cauliflower roughly chopped
2 leeks roughly chopped
1 large onion diced
5 cloves of garlic finely chopped
1 teaspoon of turmeric
2 tablespoons of coconut oil
1 dried birds eye chilli (more to taste)
½ teaspoon ground black pepper
Sea salt to taste

Method:

  1. Melt coconut oil in a large saucepan.
  2. Add garlic, leeks and onion and cook on a medium heat until soft.
  3. Add carrots, cauliflower or any preferred vegetables and stir into the mixture briefly.
  4. Add turmeric and black pepper and stir briefly.
  5. Pour in the broth so that it covers the vegetables well, put the lid on, and turn heat down so that the soup is simmering. Allow to simmer for 20-30 minutes, until the vegetables are soft.
  6. Take off the heat and blend with a blending stick.

The beauty of this recipe, is that you can adjust it as you like, swap and change ingredients, but always using a healthy broth as a base. Cooking from scratch can seem demanding, but once you get into the swing of it, it is fun and so rewarding. What’s more, cooking in large batches means you’ll have plenty of healthy meals stacked up in the freezer.

As always if you have any questions about your health please write to me and I’m very happy to call you back.

On this site, I aim is to provide well-researched information, in order to empower readers to make informed choices about their health and wellbeing. In both alternative and allopathic medicine new discoveries are being made and there are vast choices available to people, something to be mindful of. Nicholas Dale, Naturopath is not seeking to impose his views on readers, but rather encourage them to seek out any professional help they may need (in whatever form that may take) and discover what is best for them.

Information on this site should not be taken as medical guidance or advice. Readers should always consult personally with their healthcare provider. Information published on this site is not intended to act as a substitute for advice of medical professionals, and should not be taken as such.

4 05, 2018

Bone Broth Health Benefits

2019-07-05T17:45:23+00:00By |Foods, Nutrition, Vitamins|

Bone broth is not only cheap and easy to make, it is actually packed with valuable minerals and gelatin that are easily absorbed by the body with profound affects.

Bone broth promotes proper digestion by supporting the healing and sealing of the gut. It also helps to inhibit infections, such as colds and flus; fights inflammation and pain, such as in the joints, and promotes strong healthy hair, nails and bones.

Bone broth is an old-time staple. Traditionally homes would have bones simmering away on the cooker top and it was a way of life. Broth would be used in soups, stews or drunk on it on its own – increasing the density of nutrition and goodness in any meal it was added to. The loss of this tradition is just another example of how our diets have changed in recent time. The diets of our ancestors (who experienced much less serious disease) was packed with unprocessed, organic whole foods and bone broth. There are many more bone broth benefits and reasons to reintroduce bone broth as much as possible into our diets.

Leaky gut is one of the most common things I see in practice. It is in fact an important underlying factor in a wide range of health problems, from allergies and autoimmune disorders to depression, migraines, lymphatic congestion and skin problems. Collagen, which is in bone broth, has a soothing and healing action that promotes the sealing of the gut lining.

The best way to get bone broth is to make it yourself. Using the carcass of a cooked chicken, fish bones, or bones left over from any meal is a perfect way to do it – or you can often find the butchers will have some very cheaply. If you can use bones from organic or grass fed animas this is ideal as it will likely have the most gel. This is something we make in my family most weeks because I know what a cheap and easy way it is to boost what my family get from their meals.

COOKING THE STOCK

Put the bones in a large saucepan or crock pot and cover with water. Add a couple of tablespoons of apple cider vinegar and leave to stand for half an hour before putting it on the heat; this gives the vinegar time to help draw the nutrients out of the bones.

Next roughly chop one or two carrots, an onion, and perhaps some celery or some other suitable vegetables that you may want to use up, such as leeks. You can also add herbs if you have any to hand, such as thyme, bay leaves, oregano. It’s not an exact science!

Bring the broth to the boil, skim off the scum on the surface, lower the heat so it can simmer really gently for 12-24 hours. You can always turn it off an night and resume the simmer in the morning. You can also use a slow cooker if you prefer.

When it’s ready you can strain it, put it in containers and use it make soups, risottos and stews, or drink it. It will keep in the fridge for several days, but will also freeze well.

On this site, I aim is to provide well-researched information, in order to empower readers to make informed choices about their health and wellbeing. In both alternative and allopathic medicine new discoveries are being made and there are vast choices available to people, something to be mindful of. Nicholas Dale, Naturopath is not seeking to impose his views on readers, but rather encourage them to seek out any professional help they may need (in whatever form that may take) and discover what is best for them.

Information on this site should not be taken as medical guidance or advice. Readers should always consult personally with their healthcare provider. Information published on this site is not intended to act as a substitute for advice of medical professionals, and should not be taken as such.

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