Aubergine, Tomato and Sweet Potato 'flan'

Today was a "Quick! What's in the fridge?" day. Inspired by my beautiful Italian family I decided to throw together this quick dish.  It turned out really nice. 

I highly recommend you don't omit the Sambal Oelek.  Yes you can use a chilli, but if you can, pick a jar of this up, you can get if from health food shops and it's great to add to many dishes, particularly tomato based stuff. 

This dish is nice and healthy too, so have as much as you like, or as us Scots say - "Fill Yur boots"

1 medium aubergine

½ Large onion diced into small pieces

3 garlic cloves diced

2 tbsp. of tomato puree

12 black olives halved

1tsp. of  sambal oelek (chilli paste) alternatively 1 chilli will do.

½ yellow pepper sliced whole

½ green pepper sliced whole

1 x 400g chopped tomatoes

1 medium sweet potato

Breadcrumbs

Ground Black pepper

Rock Salt            

Olive oil

Method:

1.       Set oven at 180˚C.

2.       Slice the aubergine into ½ cm discs.  Lay on a surface.  Sprinkle generously with rock salt and drizzling with olive oil. Leave to ‘sweat’.

3.       Meanwhile, place onion and garlic into a saucepan with 2 tbsp. of olive oil over a medium heat until onion turns translucent.

4.       Add tomato puree , Sambal oelek  and olives and mix together. Finally add the chopped tomatoes, season and simmer for 20 minutes.

5.       Peel the sweet potato and slice it whole into ½ cm discs. 

6.       Grease a flan dish.  Layer the sweet potato on the base of the dish.  Pour half of the tomato mixture over the sweet potato so that it just covers them. The nadd a layer of aubergines.  Then a layer of the peppers. 

7.       Use the remainder of the tomato mixture to top the dish and then sprinkle breadcrumbs over the top.

8.       Place in the centre of the oven for 25 minutes or until aubergine & Sweet potato are cooked but still have a ‘bite’.

Theatre or Therapy?

Last year, 16 years since my last stage performance, I got asked to join my local arts group for their annual panto.  Despite having been a very outgoing, stage happy 16 year old, I hesitated to accept this more recent simple invite. It seems with age life weathers you a bit and your belief in being good at all that stuff fades.  But, I figured since I was no longer spending every second in the gym, it was time to try exercise of a different kind – exercise of talents and gifts that I had left to collect dust.

When I was surprisingly asked to play the main part of Aladdin, my initial, shocking reaction was “Noooooooooo!” Quite contrary to my reaction 16 years earlier when asked to play exactly the same part. This time round I wanted to slip into the background not be up front.  I wanted to be in the chorus and do all the dances, geer on the crowd and deliver an occasional “ohh no he wasn’t”. I did NOT want to sing solo, be a leader in engaging the crowd and delivering a multitude of lines, in some kind of order! But, not being one to let fear win,  I nervously accepted non the less.  Filled with self doubt, nerves, ‘old age’ syndrome and fear of failure I embarked on the rehearsals. 

There was laughter, there was funny adlibbing, there was dances to learn, singing lessons to be had, costumes fittings and the old social awkwardness of playing a ‘boy’ (this was actually slightly easier to handle than when I was a teenager at school!). But in December 2013, almost 16 years exactly to the date since I’d last stepped out there I galloped out on stage confidently to a fantastic crowd.  I delivered my lines with passion and confidence, I dances like my life depended on it, I felt so much at home up there and I sang with every bit of breath in me, belting those high notes powered by a belief that I could reach them. I absolutely loved every single second.

Being part of the Lantern Arts Centre last year was more than fun, it was more than being on stage and even more than dusting off an old talent.  It was incredibly healing.  Since becoming ill in April 2012 and losing my ability to do sport; the thing I loved to do the most, I lost a lot of what it felt to be ‘me’.   I lost part of my identity, a huge chunk of confidence. My social group changed and my sense of hope for the future grew smaller as I watched my dream of becoming a personal trainer and gym owner slide by me with no power to do anything about it. It felt a very desperate time.  Being part of the family at the LAC, I found a new sense of family in each and every one of the remarkable people who work, volunteer and visit there.  I found my confidence in myself again and found restoration of my belief that when life throws you to the floor and kicks you repeatedly, the true victory is getting up and being stronger than ever before.

While ready the BBC news the other day I saw an article that began “The Government is to spend millions more on "talking treatments" for depression and anxiety in England”. 

I say; why not get down to your local theatre group.

Many of the therapies that are most affective today are laughter therapy, singing therapy, drama therapy. This is not to diminish the work of talking therapies at all, I have had a personal experience of them and they are invaluable.  But, you can talk about gaining confidence, or get out on stage and action it.  You can talk about taking deep breathes when you are stressed or you can master your breathe through song.  The arts truly help put theory into action.

Government, why not take some of those millions you plan on spending and invest it in local arts groups who are helping people become healthier in mind every single day of the week and yet are struggling to keep afloat.

The Lantern Arts Centre is celebrating its 20^th year this year.  They are the only full time Christian theatre company in the UK.  They have loads of activities, performances and fundraisers going on for all ages.  PLEASE support them by finding out more at www.lanternarts.org

Maps and Mexicans

2 days into my trip to New York this Winter (fall) and my sister and I decided to walk over the Brooklyn bridge.  It was a beautiful day, sun was shining, the air was fresh and the sky so clear that the skyline of New York was overwhelming.

When we go to Brooklyn we opened the map and found where we wanted to have lunch - a lovely little bistro tucked away in the middle of nowhere. It looked a bit posh, a bit classy, a real rustic place.  We followed the map, we follow it exactly.  We did.  Exactly. So WHY COULDN'T we find this place!!!  We ended up in some run down council estate on the edge of Brooklyn, having lost our way, our sense of adventure and our sense of humour! We gave up.

We wondered around deciding we'd head back to where we came from and start again.  We were disheartened and hungry and I was a bit annoyed that I'd proven my boyfriend right again by messing up instructions!

But then we turned this corner and found this tiny little 'shack'.  This colourful, vibrant, quirky shack.  my sister and I crossed the road to get a better look.  It turns out to be a small Mexican restaurant.  We walked in and were greeted by friendly waiting staff, welcomed by the smell of fresh, home made Mexican food.  The atmosphere was homely and unpretentious and immediately we knew we were going to have a feast.  And so we did, great food, great chat, great margaritas and a chance to laugh at the earlier incident.

When we get to the end of our plan, God has something better. I used to pride myself on not being a quitter, but over the years I think this has been to my detriment rather than my assistance.  When I give up, when I stop forcing life into my expectation or box, I find that God has something else, a different route.
He doesn't send us back to beginning to start again.  He takes us on a detour.

Day 5: Three Bean Mexican Chilli

Serves 4

1 tblsp olive oil
1 large carrot, chopped into small pieces.
! large celery stick, shopped into small pieces.
1 med onion, chopped finely
1 clove of garlic chopped finely.
1 red chilli or 1/2 tsp of chilli flakes.
1 tblsp tomatoe puree
1 tsp cumin
1 tsp ground coriander
1 bay leaf
1 cinnamon stick or 1 tsp of ground cinnamon
1 tsp smoked paprika
1 tsp soy sauce
1 400g can of chopped tomatoes.
1 pepper, any colour, chopped into small pieces.
100g can each of kidney beans, aduki beans, black eye peas,butters beans or any other type of bean you fancy!
Handful of chopped coriander
Quark/creme fresh.sour cream.
Wee bit of cheese grated.
1 avacado sliced.

Method: 

1.  Add carrot, celery  , onion, garlic and fresh chilli to the oil in a large pan on medium heat and sweat until onion is translucent.
2. Add tomato puree and stir for 30 second, then add cumin, coriander, bay leaf and cinnamon, smoked paprika and dried chilli flakes.  Stir.
3. Add chopped tomatoes, pepper, soy sauce and bring to simmer, cover and leave on low for 10-20 mins or veg is cooked through.
4. Add all the beans, stir, bring to the simmer, cover and cook on low heat for a further 10-15 mins until the beans are hot Add a couple of tblsp if water if it becomes dry.
5.  Serve with wholemeal pitta, adding the sliced avacado, quark and cheese on top!

Enjoy!


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Mums and Muffins

At 32 years old I am at the point now, where most of my single friends, are not single. Most of my non-single friends are in fact married, and  not only married but are having children, yes plural. Having watched from afar and in other cases been very close, I have seen what mothers do on a daily basis. Wow. I have no words to describe how much I applaud your daily 'routine'.

You are an incredible.  Just incredible. Today's post and recipe is in honour of mums!

Day 4: Banana, Honey & Walnut muffins
5 ripe bananas, mashed
1/4 cup of cold pressed oil (canola, sunflower or Rapeseed)
2/3 cup honey
1 tsp vanilla essence
2 1/3 cups of wholewheat flour
3/4 tsp baking powder
2/3 cup chopped walnut
1/2 tsp salt
1 tsp nutmeg
1 tsp baking soda (bicarbonate of soda)

Method: 

1.  Pre-heat oven to 190 degrees C. Lighty oil a 12 cup muffin pan.
2.  Stir together the bananas, oil, honey and vanilla in a bowl.
3.  In another bowl combine the flour, baking powder, walnuts, salt, nutmeg and baking soda.
4. Stir the wet ingredients into the dry mixture and blend with a spoon.
5.  Spoon this mixture into muffin cups, filling to the rim.
6.  Bake in the centre of the oven until golden brown - about 20-25 minutes,

Midweek Chinese Takeaway

Well it is valentine’s week (sorry) so it seems only right that my Chinese other half gets a mention. Kee and I have been dating for 10 months now and we are really enjoy spending time together. I have to say health really is not just about your body, but about your mind and emotions too.  For so long I was eating well and exercising loads but ignoring my human need for another human being, someone to share life with and someone to support. Meeting Kee has been fantastic and has definitely brought me healing in many ways.
 

I guess the main thing I’ve learnt is … to be less Scottish.

Crazy I know, but hear me out.

Scottish people are amazing. The friendliest people you will ever meet. Living in England I miss their honesty, their up front-ness, their ‘say it how it is’ mentality.  I REALLY miss this. The thing I get in trouble for most at work and in social settings is being too honest. I really can’t help it.  I’m from a gene pool that says if you don’t want an honest answer – don’t’ ask! And yet, us Scots, when it comes to saying how we feel, we find it hard to say without a) shouting b) taking the mick) c) having had a LOT to drink first.

Emotional intelligence is not something I would say I had a lot of, but I have learnt over the years to improve.  And certainly since being with Kee I have to be more emotionally aware and voice my feelings more openly and calmly.  When we don’t voice how we feel and share with our loved ones what need we are missing, we are becoming emotionally malnourished. Saying how you feel isn't being ‘saft’ (soft) or needy or depressing, or even expecting that other person to fix it, it's being aware of yourself and it’s being healthy.  

Healthy to you and those around you.

Anyway… cough (pull yourself together)

Day 3: Chinese Chicken Chow Mein

Authentic Chinese and Asian food is incredibly good for you. Some of the ingredients that you will find in most, if not all authentic Chinese foods have amazing health benefits.

6 cups of chicken stock

3 tbsp brown rice

2 onions

2 cloves of garlic, chopped finely.

1 small handful of chopped celery

1 small handful of sliced carrot

1 small handful of green beans

1 small bok choy

1 handful of cauliflower

1 handful of broccoli

2 tsp curry powder

1 tsp Chinese 5 spice (FREE FROM MSG!)

2 tsp grated root ginger

500g Steamed Chicken pieces

2 cups of egg noodles or wholemeal brown rice

Method:

1.    Bring the stock to the boil.

2.    Reduce heat and add all the ingredients except the chicken and the noodles. Simmer for approximately 20 mins

3.    Cook the noodles by boiling for 3 minutes, drain and rinse well.

4.    Add the chicken and noodles to the stock mixture and heat through.

5.    Can thicken if desired with cornflour.

Ginger and Garlic are two of the most incredibly healing foods you can cook with here’s why!

Root Ginger – My favourite thing ever! I put in in every juice I have and every Chinese meal.  It tastes incredible and has so many healing properties, but mainly it’s incredible ability to soothe, eliminate toxins and heal the intestines. So if you suffer from IBS, or Gastric Reflux, get some of this down you.

Garlic – Where to begin, it reduces cholesterol, alleviates high blood pressure levels, improves circulation, protects against certain types of cancer, and improves immune function and overall heart health. There are literally thousands of research studies that prove just how much garlic improves health.

Sweet Enough

Many of my friends who want to lose weight and ‘get fit’ say there is one stumbling block in their way - chocolate! And why, of course it is. Chocolate taste soooOoo good and in fact there are many reasons why we love it and don’t want to give it up.

1.    Chocolate has a melting temperature just below that of the human body, so when we eat it we get that melt in the mouth feeling that is pleasurable.

2.    Chocolate contains natural chemicals called opiods.  These chemicals are also found in Opium, they dull pain and increase the mood of a person adding to our overall feeling of wellbeing.

3.    Chocolate is associated with love!  We tend to receive chocolate as gifts at special times in the year, particularly from a loved one.   Advertising has also added to this psychological relation between chocolate and love, resulting in a feeling of being loved when it’s ingested.

4.    Chocolate is good for you.  The cacao bean that forms chocolate, in it’s natural form has many flavanoids and antioxidants that help fight cancer and heart disease as well as support good cardiovascular health.

5.    It taste great!
 

I have a particularly sweet tooth.  No meal is complete for me unless it is finished with something sweet. Here is one of my favorite recipes for that little something.  I was taught to make these from a dear friend of mine Gaynor Burton who runs ‘Fit Fish’ – weekend retreats for everyone who wants to get fit in body, mind and spirit. Check it out www.fit-fish.co.uk

Day 2: Chocolate Florentines:

This recipe makes about 6-8 Florentines.

4 level tbsp of Coconut Oil (this can be pricey; £6 a pot, but lasts for a LONG time)

4 handfuls of porridge oats

2 tbsp of Dark Cocoa powder (Bournville is best)

Dried fruit and nuts of your choice chopped into small pieces.

·          I like to use Cranberries (gives that extra sweetness)Almonds, Linseed and sultanas.

Method:

1.    Melt the coconut oil in the microwave for 45 seconds or until completely melted

2.    Add in the porridge oats and cocoa powder and stir until all ingredients are mixed together.

3.    Add in your dried fruit and nuts and mix in well.

4.    Empty onto a non stick baking tray and push down into the corners and until the mixture is flat and compact. Put in the freezer for a minimum of 15 minutes.

5.    Once the coconut oil has set, cut up the Florentines into 6-8 pieces and enjoy! (not all at once!)

 

A lovely tip if you are cooking with kids or friends is to each make their own Florentine. Reduce all the ingredients by ¼ and each person should mix their ingredients in a mug or cup.  Have a selection of dried fruit and nuts in bowls so that each person can then choose their own ingredients to add to the oats mixture.  Once mixture is complete, empty it out into a yoghurt pot lid, wrap in tin foil and leave in freezer for 10 minutes. J

I LOVE FOOD.

I LOVE good food!  I’m one of those weird people that gets excited about silly stuff - going into health food shops, finding a nutritious alternative to an ingredient or discovering what concoctions I can fit into my juicer.  I am a GREAT believer that all food

should taste amazing, and if it tastes like cardboard, looks like mush, or doesn't excite you at the thought of eating it, then don’t! People think dieting is about counting calories or cutting out ‘the bad stuff’, it’s not. ‘Dieting’ is about changing your diet –simply what you eat.   It’s not about giving things up, but more about adding! It’s about loving your body so much you want to give it the best.  Eating should be an enjoyable experience that leaves you satisfied and full, not a restrictive act , one that leaves you hungry and feeling deprived. 

So this week I thought I’d share with you some of my favourite recipes.  Some savoury, some sweet, but they taste great, are easy to make and are nutritious too. Why not cook one this week and just enjoy the feeling of eating well!

Enjoying loving yourself this week. J

Day 1: Tagine of butternut squash, shallots, sultanas and almonds.

This is a tagine, but you haven’t got one, just cook it in a casserole or heavy dish on the stove.

Ingredients:

3 tablespoons of Olive Oil

10 shallots, peeled and left whole

7 cloves of garlic

2 average handfuls of sultanas (raisins or dates is good too)

2 average handfuls of almonds (or nuts of your choice)

1 tsp of chilli paste (or 2 medium chopped chillies with tsp cumin, olive oil and coriander)

2 tblsp of honey or algave

1 medium butternut squashed, peeled, and diced into 2 inch pieces.

Sea salt and cracked black pepper.

Fresh Coriander

1 lemon cut in quarters.

Method:

1>    Heat the oil in the tagine/dish. Stir in the shallots and garlic and sauté them until they begin to change colour.

2>    Add the sultanas and almonds and stir in the chilli paste and honey/algave.

3>    Toss in the butternut squash making sure it is covered in the flavours.

4>    Cook on simmer for 15-20 mins or until the shallots and squash are tender but still quite firm. If it is getting dry, a small dash of water will help.

5>    Season to taste with salt and pepper, sprinkle over with fresh coriander and top with a ¼ wedge of lemon.

6>    I like to serve this either on it’s own, with cous cous, or a healthier alternative- buckwheat.

Enjoy!

This recipe is adapted from ‘Tagine: Spicy Stews from Morocco’, by Ghillie Basan.