tag:blogger.com,1999:blog-5749547906301368232024-03-13T08:50:20.011-07:00Clean Family FoodFamily friendly recipes for those of us who want to eat well and avoid processed food with options to avoid gluten,dairy, yeast and sugar. Advice on how to have a cleaner diet and where to find suppliers of high quality clean food. TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-574954790630136823.post-21026375467744905612015-09-01T02:48:00.002-07:002015-09-01T02:48:33.845-07:00Back to school dinners It's the time of new pencil sets, endless labelling and in my house a sense of dread about returning to the punishing routine of school and after school activities. No more lazy brunches or car picnics. No more fish and chips (gluten free of course) on the beach. <br />
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My kids go back tomorrow and in an ideal world I would have a freezer full of food by now but instead this week is going to involve a bit of winging it. I will be relying on a few family favourites to get us through this week! </div>
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It is also an expensive time of the year in our house as we have just come back from holiday and everyone has had new coats, shoes, bags etc so lots of these dishes can be made at reasonable cost. Obviously if you can afford organic great, if not then home-made is still miles better than having to pull out a Tesco's pizza.<br />
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Here are some of my favourite week night dinners:</div>
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<a href="http://cleanfamilyfood.blogspot.co.uk/2015/05/old-skool-sausage-pasta.html">Old skool sausage pasta</a> This is one of my reader's favourites. It can be made in bulk and frozen and although I advise buying high quality sausages which are more expensive, you can always bulk this out with extra vegetables such as chopped carrot and celery. </div>
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<a href="http://cleanfamilyfood.blogspot.co.uk/2014/07/meatballs-with-hidden-liver.html">Meatballs (with hidden liver)</a> The liver is optional so this can just be a simple but tasty meatball recipe. </div>
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<a href="http://cleanfamilyfood.blogspot.co.uk/2015/02/beef-casserole.html">Beef casserole</a> It's only four months to Christmas my kids have told me so although its sunny outside I feel it's okay to put casseroles back on the menu. They do require some cooking time but can be shoved in the oven or the slow cooker in the morning or made in advance, frozen and just warmed through. If you are really rushed for time you could add potatoes or other root vegetables to the casserole to minimise cooking on the day.</div>
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<a href="http://cleanfamilyfood.blogspot.co.uk/2015/01/spaghetti-bolognese-with-added-veg.html">Spaghetti bolognese (with added veg)</a> Everyone has a spag bol recipe I'm sure - this is a useful one because the extra vegetables makes one feel virtuous after a summer holiday of sorbets and pub dinners. It also makes the meat go further. <br />
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<a href="http://cleanfamilyfood.blogspot.co.uk/2015/09/shepherds-pie-but-with-variation-on-mash.html">Shepherds pie (but with a variation on the mash!)</a> This is made on the stove so can be ready in as little as half an hour and is a world away from the grey mince nastiness that you get with ready made shepherd's pie which would take just as long in an oven!<br />
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<a href="http://cleanfamilyfood.blogspot.co.uk/2013/12/homemade-fish-fingers.html">Fabulous fish bites</a> These home-made fish-fingers use almond flour as we are gluten free but if you are ok with wheat you can exchange this for normal breadcrumbs. </div>
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<a href="http://cleanfamilyfood.blogspot.co.uk/2015/06/lamb-lollipops-kofta-for-kids.html">Lamb lollipops (kofta for kids)</a> I love these because they take no time to prep and can be served with anything - rice, salad, baked beans! They are also great to make in bulk and then use in packed lunch boxes. </div>
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<a href="http://cleanfamilyfood.blogspot.co.uk/2015/05/cheeky-chicken-wings.html">Cheeky chicken wings</a> Wings are inexpensive but so tasty with all the goodness of the chicken skin as well! These can be served as an evening meal with home-made chips, rice, or pasta and are delicious cold for lunch the next day</div>
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<a href="http://cleanfamilyfood.blogspot.co.uk/2015/03/the-it-not-soup-kids-noodle-bowl.html">The 'no it's not soup kids' noodle bowl</a> This noodle bowl is great as you can use leftover meat from a roast and as there is very little cooking its a very quick meal. You could also use similar seasoning for a stirfry if you don't have any stock. </div>
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And if you are looking for something that is good for a Saturday when there is a bit more time for slow cooking:</div>
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<a href="http://cleanfamilyfood.blogspot.co.uk/2015/03/chicken-tagine.html">Chicken tagine.</a> This requires a few more ingredients than the other dishes but after a week of school dinners it feels like a more sophisticated dish that goes well with a bottle of white wine. </div>
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<a href="http://cleanfamilyfood.blogspot.co.uk/2015/02/slow-cooked-flat-ribs.html">Slow cooked flat ribs</a> You will only get these ribs from a butcher but this inexpensive cut of meat is worth seeking out. A great dish to prep and leave in the oven whilst you are out at football / ballet / general taxying of children whilst you wonder where your social life went!</div>
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Coming up next on my blog - super sugar free snacks and sweets and ideas for lunch boxes. </div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com1tag:blogger.com,1999:blog-574954790630136823.post-85710680009951339512015-09-01T02:39:00.001-07:002015-09-01T02:39:41.365-07:00Shepherds pie (but with a variation on the mash!)<span style="font-family: Arial, Helvetica, sans-serif;">I am not quite sure when it became folklore that kids like mash. When my daughter gagged at the sight of mash I thought it was unusual but have since spoken to many parents whose children are the same. Even if you like it, sometimes you feel like a less starchy option or just want a change. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So this recipe is essentially the meat part of shepherds pie and I freeze it like this to give me the option to choose the topping on the day. My kids like it with rice, My husband likes it with celeriac gratin. Just because we can never agree on anything in our house my favourite is swede or potato mash (heavily buttered and with tons of pepper). Cauliflower mash would also work well. If you are going for some sort of mash you could always add this to the dish before freezing so you have less to do on the day you eat it. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">High quality full fat lamb mince is essential. A glass of red wine adds depth but is not essential. The recipe specifies passata but the resulting dish is not overly tomato tasting. However the passata could swapped either partially or fully for lamb stock if you prefer. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I am not generally a fan on mushed vegetables but in this recipe using a food processor to get a very finely chopped vegetables does work well<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">. It also makes it easy to disguise the vegetables from picky eaters (I am not just talking about kids here, I know if wives who hide vegetables in their husband's dinners too!) You could even add more carrots or other vegetables such as mushroom or red carrot if you need to up the vegetsble quota. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(I don't bother getting the special grater attachment out for magimix) I just use normal large blade).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I make at least triple the amounts below in one go and fill the freezer. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">500g lamb mince </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large carrot </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 sticks celery </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves of garlic </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 bottle of passata (approximately 250ml)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp dried or fresh chopped rosemary </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ghee or olive oil for cooking </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Method </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-Peel the carrots, garlic and onion and wash the celery </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-Chop the vegetables in half then process until finely chopped. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-Add enough ghee or olive oil to cover the base of the pan and on a medium heat cook the vegetables for about ten minutes until softened </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-Add in the mince and stir round, till all the meat is browned </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-Add the rosemary, passata and seasoning </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-Turn down and simmer for half an hour (this develops the taste but you can miss this step out if in a rush and it will still be good) </span></div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-36903717020567426712015-08-09T10:10:00.000-07:002015-08-10T01:06:29.178-07:00Pizza (gluten free, grain free, can be dairy free too!)<div class="separator" style="clear: both; text-align: center;">
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It's funny how there are things you can happily live without until someone forbids them. This was the case with pizza. When we started eating clean and gluten free suddenly my husband became obsessed with finding a pizza base recipe despite the fact he would never have chosen to buy it in the supermarket! <br />
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It took us a while to work out a recipe that we all liked. Lots of the recipes out there use almond flour but I think the sweetness of almond flour is just wrong. Or there are pure cauliflower pizzas which are healthy but are not a quick option.</div>
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The answer for us is buckwheat and We adapted this recipe from one on the fab blog - The Nourished Kitchen. It gives a lovely thin crispy base. The dough can also be made in advance and frozen which means you can whip up a pizza in no time.</div>
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The amounts below are for four adult sized pizzas so multiply as required. </div>
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Ingredients<br />
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550g buckwheat flour<br />
70g tapioca flour (can replace with extra buckwheat flour)<br />
50g rice flour (can replace with buckwheat or tapioca)<br />
470ml warm water </div>
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120ml olive oil </div>
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1 tsp salt</div>
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1/2 tsp of garlic powder </div>
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1/2 tsp of bicarbonate of soda (optional) </div>
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Method</div>
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Preheat the oven to 160c fan / 180c<br />
Mix all the dry ingredients together in a blender or a bowl </div>
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Add in the water slowly until you have a dough consistency</div>
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Bake in the oven for ten minutes then check. We like to turn ours over and give it another 5 minutes to make it extra crispy.<br />
Add toppings and return to the oven for another 5-10 minutes until the top is piping hot </div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-76106066630924467642015-06-30T23:27:00.001-07:002015-06-30T23:27:45.629-07:00Luscious liver pate<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESLvsOsgwy0zq-EMDWU1eF9BuGXBPV5skmb37mcm2ZPtlyaOBv2Kr3bZmFOUmXXkwlksX3zCzN3eh609KoI_rFFI0MqCSw3env1BxGV0f_MURIJEW-L90PWWdb8AoLWm5gwLByXmea2L0/s640/blogger-image-1255691065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESLvsOsgwy0zq-EMDWU1eF9BuGXBPV5skmb37mcm2ZPtlyaOBv2Kr3bZmFOUmXXkwlksX3zCzN3eh609KoI_rFFI0MqCSw3env1BxGV0f_MURIJEW-L90PWWdb8AoLWm5gwLByXmea2L0/s400/blogger-image-1255691065.jpg" width="400" /></a></div>
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Let's make one thing clear - I am generally not a fan of liver. Indeed organs in general are a problem for me, despite lots of people telling me how marvellous they are for me I can't get past the texture or the smell. <br />
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However I love this liver pate! It's smooth, delicious and versatile - working with almond crackers, sourdough or oatcakes.<br />
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It's also very easy to make. I had the fear with this dish for quite a while as my husband had always prepared liver in our house. Now I quite enjoy making it in the evenings when the children are in bed and I can watch something on Netflix whilst I cook!<br />
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Liver is a fantastic source of nutrients such as iron, folate and B vitamins (especially B12). It is also high in Vitamin A. In theory our bodies can make vitamin A from plant sources by converting beta carotene but in practice our bodies are often very poor at this (especially if you have any digestive issues) so it's good to eat foods that are a direct source.<br />
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This recipe will make enough pate for 1 large or 4 small terrines. I tend to go for small and then I can freeze three, thus having enough pate for around a month. Or a standby starter dish if I decide to have some friends round to eat!<br />
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I would go for the very best livers you can find. It cost me around £5 for the organic liver needed to make this recipe so it goes quite a long way. (I bought mine from <a href="http://www.graigfarm.co.uk/organic-produce-c1/chicken-c6/graig-farm-m1/liver-t26">Graig Farm</a>)<br />
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<b>Ingredients</b><br />
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450-500g organic chicken livers (rinsed and chopped in half)<br />
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1 onion </div>
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1 medium chilli </div>
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Salt and pepper to taste<br />
Bay leaves and peppercorns to garnish</div>
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- Add 2/3 of the butter to a large frying pan and gently fry the onions in the butter until they are translucent </div>
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- Add in the chicken livers, garlic and chilli and fry until cooked through - should take around 10-15 minutes </div>
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- Blend the mixture in a food processor and then spoon into containers leaving at least 1cm clear </div>
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on the top. Press down with the back if the spoon to get a flattish surface </div>
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- In a clean pan melt the remaining butter then pour it over the pate (I find this easiest to do it with a large dessert spoon)<br />
- Garnish (if you care to!) with bay leaves and peppercorns</div>
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- Leave to cool and then cover and keep in the fridge</div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-17458940395989089882015-06-26T07:00:00.000-07:002015-07-10T02:02:17.895-07:00Video - Why we should buy free-range meat<div class="separator" style="clear: both; text-align: center;">
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So MRSA has been discovered in supermarket pork. Is anyone really that surprised? How long was it going to be before we had a problem with superbugs given that these animals are routinely given antibiotics as a preventive measure - in the cramped conditions they are reared disease could kill a whole herd (and a whole lot of profit) very quickly.<br>
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It looks as if this will be the tip of the iceberg - other countries such as Denmark and China have been grappling with this issue for years but ultimately whilst the demand for cheap pork continues we will not get rid of the problem.</div>
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What is the alternative? It's pretty simple. We stop buying imported pork from supermarkets and start buying home-grown free-range pork. The pigs from farms like this are exposed to no or minimal antibiotics as Paul White, from one such farm explains in this <a href="https://youtu.be/fkPvCamuK80">clip.</a></div>
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Watch this short <a href="https://youtu.be/U4jPMA_1Rsg">video</a> <b>Why we should eat free-range</b> to find out the other reasons why I choose free-range meat for my family and to find out where you can buy it from. </div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-25679440177170694872015-06-22T02:40:00.002-07:002015-06-27T11:37:29.253-07:00Lamb lollipops (kofta for kids)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">One of my most popular recipes ever!</span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;">We eat a lot of organic mince in our house as it is versatile and relatively inexpensive. Having recently decided to clear the freezer (for its once a decade defrost) we have all seen enough of spaghetti bolognese, meatballs and cottage pie and I needed to do something a bit different with the kilo of mince that was hanging around. I am also on a mission to get my youngest to try some more spicy food. So I was inspired by the koftas in my local butchers and thought I would try and make my own.</span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;">These are so easy to make. They really don't take any longer than burgers but the fact you eat them off a stick somehow makes them about fifty times more attractive to the children!</span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;">They taste good cold as well so they are great if the family can't all eat together. I served them to the kids with rice, green veg and a garnish of onion, cucumber and mint. My husband and I had them later with a salad and some hot chilli sauce - recipe coming soon! </span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;">These would also be delicious with some finely chopped onion added to the mix.</span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;">500g lamb mince</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg (beaten)</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp ground coriander</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp of ground cumin</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste </span><br>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 200c fan / 220</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Soak some small wooden skewers. They will be ready by the time you have seasoned the meat</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix together the egg, mince, herbs and seasoning. I like to do this by hand. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Take golf ball size chunks of the mixture and shape into a sausage (I find it easiest to make a ball in-between my palms and then squash it down by rolling hands over it)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Insert the skewer though the middle </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place the skewers onto a roasting dish (you can put them on top of a wire tray if you want the fat to drip through)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cook for approximately 20 minutes, dependent on the size of your kofta. I like mine to have a good colour on the outside and can be slightly pink on the outside </span></li>
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<br>TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com2tag:blogger.com,1999:blog-574954790630136823.post-58065663949292832482015-06-21T23:01:00.002-07:002015-06-21T23:02:01.017-07:00MRSA found in pork. Should my family stop eating it?<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq24JpAg3dyskJbqxJR6zi8rluVGfiYEZVMUy376oSMIEjTdhFC8zIW4Tyy9nPE7bnXCAvDMgLs1tyG44hOLxWqa5fVd0Xne2MwcEshbmIlOg6IK1z6T_WvQTmL6oJdjt5m7FOxXub1E-6/s640/blogger-image--1736946659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq24JpAg3dyskJbqxJR6zi8rluVGfiYEZVMUy376oSMIEjTdhFC8zIW4Tyy9nPE7bnXCAvDMgLs1tyG44hOLxWqa5fVd0Xne2MwcEshbmIlOg6IK1z6T_WvQTmL6oJdjt5m7FOxXub1E-6/s400/blogger-image--1736946659.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A Guardian investigation has found a strain of MRSA in pork sold at various supermarkets. <a href="http://gu.com/p/49ydb/sbl" style="font-size: 17px;" target="_blank">Click here </a><span style="font-size: 17px;"> to read the articles. </span></span><br />
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<span style="font-size: 17px;">It's concerning especially as the problem is widespread in Denmark which supplies a lot of pork to Britain. There are bound to be lots of parents who will now worry about buying pork. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 17px;">The reality is that this is a problem stemming from excessive antibiotic use within intensive farming (geared to supply supermarkets) and not all pork. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 17px;">I headed to East Lancashire yesterday to interview Paul White from Roaming Roosters who supply free range pork to find out more about the difference between intensive and outdoor reared meat - video coming very soon. </span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">I saw where the pigs breed, live and are butchered. This kind of access would be unthinkable in intensive farming. There are farms like Roaming Roosters all over the country and and they often have online shops making higher welfare meat more accessible even if you don't live locally.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">I am happy to continue buying my bacon and sausages from farms like these and hope that the MRSA scare encourages more shoppers to stop buying meat from supermarkets and source it instead from smaller, more responsible suppliers. </span></div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-73073194057568126912015-06-21T23:01:00.001-07:002015-06-22T01:26:01.805-07:00How to buy 'clean' food. Q&A with award-winning food journalist Joanna Blythman <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46RByyRHwC1bvMd7LKKNcLmcnfKrK7UQoONTPl19UmkfY7x4g6gtzmIszaj9kJSryDXTUYJEhHuz0ZHIENec98SWVqFHkgrrTXywxGVw8eHPX8VSyMbCMcCVz1qUe7dtuOPxuEF1zF0Iz/s640/blogger-image-267007589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46RByyRHwC1bvMd7LKKNcLmcnfKrK7UQoONTPl19UmkfY7x4g6gtzmIszaj9kJSryDXTUYJEhHuz0ZHIENec98SWVqFHkgrrTXywxGVw8eHPX8VSyMbCMcCVz1qUe7dtuOPxuEF1zF0Iz/s320/blogger-image-267007589.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;">In my recent post <a href="http://cleanfamilyfood.blogspot.co.uk/2015/06/think-you-can-eat-clean-by-checking.html"><span style="color: #6aa84f;">Think you can eat clean by checking food labels? ...</span></a> I wrote about the revelations in
Joanna Blythman’s latest book <i style="mso-bidi-font-style: normal;"><a href="http://www.amazon.co.uk/Swallow-This-Serving-Industrys-Darkest/dp/0007548338" target="_blank">SwallowThis</a></i> about the processing aids, enzymes, additives and other substances
that are added to our food. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-family: Arial; mso-bidi-font-family: Arial;">The food manufacturers argue that we cannot
make a definitive link between these processing techniques and health problems.
<span style="mso-spacerun: yes;"> However,</span> is this because there are no risks or because we haven’t had time to establish them yet?<span style="mso-spacerun: yes;"> </span>It took decades for people to
prove the link between tobacco and cancer, now pesticides are in the frame –
WHO have declared Roundup a possible carcinogenic thirty years after its approval.<span style="mso-spacerun: yes;"> </span>Lots of the products used in the food
industry have not been around very long so how can we tell what the long term
effects will be? Given</span><span style="line-height: 115%;"> we don’t know how often we are ingesting these additives, aids and enzymes how can the industry ensure our exposure is ‘low-level’ and non-problematic? </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">The industry is not going to </span><span style="line-height: 18.399999618530273px;">change anytime soon so what we can do to today, to try to eat clean? </span></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;">Joanna’s advice is simple - we need to cook from scratch as often as we can and choose the best ingredients we can afford. I agree, however
once you start reading about what the food industry are allowed to do with ‘whole’
foods such as meat, dairy, vegetables etc, buying food for a family can still seem
like a minefield.<span style="mso-spacerun: yes;"> </span>Add in cost and time
pressure and it is very easy to feel overwhelmed.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;">So I was keen to ask Joanna some further
questions about how and where she shops and how we can make the best choices,
whether we are in a supermarket or shopping online.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<b style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Read her answers below for some great advice – and some surprising information
about frozen and organic food!</span></b></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;"><span style="background-color: white; color: #6aa84f;">Should families go shopping at Waitrose or
Sainsbury’s instead of Asda or Aldi? Is
this about expensive versus cheap food?</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="line-height: 115%;">Joanna: My policy is to avoid shopping in
supermarkets as much as possible. That’s partly because I find supermarket
shopping a soul-destroying experience, but also because I want to spend as much
of my food costs as possible with independent traders: markets, farm shops,
proper butchers/fishmongers, small bakeries and so on. </span><span style="line-height: 115%;">I do shop in supermarkets some
times, but I feel that nowadays, the thing is to shop around a bit. All the
market signals suggest that the one-stop, once-a-week supermarket shopping
expedition is last century’s shopping model. </span></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;"><span style="color: #6aa84f;">Are shoppers better off going to the cheese
and meat counters in the supermarket rather than choosing items off a shelf? </span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%;">Joanna: Basically they sell the same stuff.
On the counters products are sold unwrapped, which looks different, but it’s
the same stuff from the same suppliers. I particularly avoid the fish counters:
everything looks so old. They can’t compare with a proper fishmonger.</span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;"><span style="background-color: white; color: #6aa84f;">Parents often buy frozen fruit and vegetables
because they are a great back up and we are told they may even have more
nutrients than fresh ones. Is there anything in the manufacturing process that
we should be aware of?</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">Joanna: In general, I’m quite in favour of
frozen food. I freeze a lot of fresh meat that I buy, and get through a vast
amount of frozen raspberries and peas! </span><span style="line-height: 115%;">What I have found out is that many
fruits and vegetables are soaked in water containing enzymes before freezing to
firm them up. This doesn’t appear on the label; yet another “processing aid”.</span></span></div>
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<span style="background-color: white; color: #6aa84f; font-family: Arial, Helvetica, sans-serif; line-height: 115%;">You discuss ‘ protective packaging’ and meat
being filled with water. Is this an issue just with ‘processed meat’ such as
ham and sausage or could it be an issue with any meat product bought off a
supermarket shelf?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%;">Joanna: More or less all supermarket meat
is packed in MAP (modified atmosphere packaging) these days, whether a whole
intact bit of meat, or processed. So it’s quite different from a traditional
butcher. Imported chicken is often pre-injected with added water, sometimes
with salt and starch in it. This is mainly used in processed ready meals, so
check if your “chicken” has ingredients added by looking at the label.</span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;"><span style="background-color: white; color: #6aa84f;">Are there any issues with whole fruit and
vegetables that one would buy from a supermarket grocery section or is it only
pre-prepared items? </span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%;">Joanna: Not really. Obviously, I always try
to buy organic when it is affordable (things like potatoes, carrots, celery,
lettuce and so on) as I try to avoid pesticide residues. Some fruits and
vegetables, both organic and non-organic, are covered in wax to make them last
longer, and on non-organic produce, these waxes can contain fungicides. So I
always buy organic or unwaxed (eg citrus) if I’m going to use the zest. My last
book What To Eat covers this in more depth.</span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;"><o:p><br /></o:p></span></div>
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<span style="color: #6aa84f; font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-family: Arial; mso-bidi-font-family: Arial;">In your book you talk about the use of
enzymes to ‘mature’ food faster: is this only use to create flavourings or in
whole foods as well? </span><span style="line-height: 115%;">For example is it
just used to create mature cheddar cheese flavouring or in blocks of cheese
too? </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%;">Joanna: No, some GM enzymes are used in the production of
whole cheeses, particularly vegetarian ones, and lots of salamis/charcuterie
products use enzymes.</span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif;"><o:p><br /></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;"><span style="color: #6aa84f;">Is buying organic food the solution or can
manufacturers still use ingredients / enzymes as processing aids and not
declare them?</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%;">Joanna: Organic guarantees higher standards
of animal welfare, no GM ingredients or animal feed, environmental and wildlife
benefits, and fewer additives. But processing aids are indeed used behind the
scenes to manufacture organic processed foods, and not declared on the label.</span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;"><o:p><br /></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;"><span style="color: #6aa84f;">If you had a young family and were shopping
at a supermarket what guidelines would you use when choosing food? </span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%;">Joanna: Buy food in its whole, unprocessed
form and cook it yourself from scratch. Bring your children up to eat the same
as the adults, and sit down at the table together to eat meals. Don’t keep
anything in the house that you don’t what the kids to eat. I don’t believe its
good to use junk food as “treats”; it sends out the wrong message.</span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">Sensible advice – it’s not about buying chia
seeds or getting up at 6am to make acai berry smoothies every morning.</span><span style="line-height: 115%;"> </span><span style="line-height: 115%;">It’s about preparing proper meals, with real
ingredients and trying to shop as locally as you can. It's about supporting our local fishmongers and butchers, (even more important following the revelations last week about <a href="http://cleanfamilyfood.blogspot.co.uk/2015/06/mrsa-found-in-pork-should-my-family.html" target="_blank">MRSA in intensively reared pork</a>). </span></span><br />
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">If we all use our </span></span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%;">(considerable) spending power wisely</span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%;"> we can make changes for the better!</span></div>
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<span lang="EN-US" style="font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial;">Read more of Joanna’s articles and get
details of her books at http://www.joannablythmanwriting.com<o:p></o:p></span></div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-50955215497785788842015-06-16T12:01:00.000-07:002015-06-17T07:03:54.195-07:00Cheeky chicken wings<div>
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<span style="color: black; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-pmlX1UihXP0dx4VWHBbz73HvAEX4UAa1wYfOI_Ft20z9RyCZmbhyphenhyphenGkBb9sowKCwY1hOCM4wwhpfP_rGLKsd9UzSpqzFAw5Ex4qW2ckVj0cWVw5yTG_iEP8Y55Rjfzlk4_0GqzqIAs1W/s400/blogger-image--1221992420.jpg" width="400" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love these at lunchtime alongside a bowl of soup or salad. The kids devour them (alongside a portion of greens or peas). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">They are super easy and having tried them you will never want to have a shop bought one again! The list of ingredients is quite long but is really just a case of making a spice mix and you could always mulitply the amounts and make up a jar. This is a bit of a store cupboard recipe so it uses all dried spices rather than fresh. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These also taste great cold and can be made in advance and used for packed lunches / picnics etc.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp of garlic powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp paprika </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp oregano</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp thyme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp rosemary </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp ground black pepper </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 kg of chicken wings </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Method</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180c fan / 200c </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix together all the spices </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rub the spice mix all over the chicken wings </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the chicken wings on a metal rack over a baking tray so they can get crispy all over</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook for twenty minutes and turn </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook for another twenty minutes and check to see if they are cooked through </span></div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-45354244558681072272015-06-11T23:53:00.001-07:002015-06-12T01:33:54.022-07:00Think you can eat clean by checking food labels? Think again<div class="MsoNormal" style="line-height: 115%; margin-left: 18.0pt;">
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<b><i><span style="color: #6d6d6d; font-family: Arial;"><span lang="EN-US">‘The finest trick of the the Devil is to persuade you that he doesn’t exist’<o:p></o:p></span></span></i></b></div>
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<b><i><span lang="EN-US" style="color: #6d6d6d; font-family: Arial;"> (Charles Baudelaire)</span></i></b></div>
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<span lang="EN-US" style="color: #6d6d6d; font-family: Arial;">Is the food industry guilty
of a similar trick with their ‘clean label campaign? In Joanna Blythman’s new
book, ‘Swallow This’ (a read that is fascinating and scary in equal measure)
she looks at whether the food industry is improving or simply rebranding. <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #6d6d6d; font-family: Arial;">When consumers became
fidgety about e-numbers, additives and food colourings the industry decided
they needed to react to this pressure.<span style="mso-spacerun: yes;"> </span>But
have they really improved our food? <span style="mso-spacerun: yes;"> </span>On
the face of it yes.<span style="mso-spacerun: yes;"> </span>Shoppers are
reassured by ‘no artificial colours or flavourings’, ‘no added sugar’ etc.<span style="mso-spacerun: yes;"> </span>Even the most conscientious consumer who
reads the small print on the back will no longer find a long list of e-numbers
or the dreaded trans fats listed, instead there is the more palatable ‘modified
starch’, ‘natural colourings’ etc. <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #6d6d6d; font-family: Arial;">However what is behind this
change, according to Joanna, is </span><span lang="EN-US" style="color: #575757; font-family: Arial; mso-bidi-font-weight: bold;">not
a more natural approach to food production but closer to a PR exercise. In
reality there is now just a different </span><span lang="EN-US" style="font-family: Arial;">set of industrially produced ingredients, processing aids and enzymes
that are potentially no safer than the E-numbers that they replaced. <span style="mso-spacerun: yes;"> </span>Manufacturers do not appear interested in the
nutritional qualities of the food they produce.<span style="mso-spacerun: yes;">
</span>Everything is about initial look or taste, of ‘appearing natural’ or
‘fresh-like’.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Even if there is nothing intrinsically
wrong with using these ingredients their existence is to make the process
cheaper and means there is lot less of real and nutritious ingredients like
butter, nuts, flour, dairy and meat. Processed food is not ‘food’ anymore but <span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">‘complex
constructions of high-tech ingredients’. <span style="mso-spacerun: yes;"> </span><o:p></o:p></i></span></div>
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<span lang="EN-US" style="font-family: Arial;">Unfortunately there is no reassurance for
those of us who like to think we have escaped the problem by avoiding the
obviously heavily processed foods such as cheap biscuits and cakes, ready meals
and packet sauces. Joanna’s research covers
food that even the most diligent parent would have in their shopping basket – bread,
premium yoghurts, frozen vegetables, chicken, sliced meats and ready prepared
fruit and vegetables. <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Arial;">‘You might even boycott the most obvious
forms of nutritionally compromised, blatantly degraded offerings, and yet you
will still find it hard to avoid the 6,000 food additives – flavourings,
glazing agents, improvers, anti-caking agents, solvents, preservatives,
colourings, acids, emulsifiers, releasing agents, antioxidants, thickeners,
bleaching agents, sweeteners, chelators – and the undisclosed ‘processing
aids’, that are routinely employed behind the scenes of contemporary food
manufacture.’ <o:p></o:p></span></i></b></div>
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<span lang="EN-US" style="font-family: Arial;">Take yoghurts for example.<span style="mso-spacerun: yes;"> </span>Low fat yoghurts are incredibly popular with
families but how does a manufacturer make low fat yoghurt have the creamy
goodness we associate with full fat food?<span style="mso-spacerun: yes;">
</span>Step forward ‘modified starch’.<span style="mso-spacerun: yes;">
</span>It sounds innocent enough – we know there is starch in rice and
potatoes? However the industrial process used to create this ingredient mean it
is far removed from any starch you would find in natural food.<span style="mso-spacerun: yes;"> </span>It is a manufacturer’s dream - a cheap, bland
ingredient that sticks to the inside of your mouth tricking your brain into
thinking you have ingested fat.<span style="mso-spacerun: yes;"> </span>(I
happened to mention it to a friend whose husband works in the food industry –
little did I know that he was a starch technologist and she confirmed it is a
growing area of research precisely because it can be a great ‘filler’ in so
many foods) <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">What surprised me the most was what
manufacturers are allowed to use as a ‘processing aid’ and not include on the
label. How often have you picked up some ready prepped vegetables or a fruit
salad, assuming that they are in their natural state?<span style="mso-spacerun: yes;"> </span>Would you think that they had been treated
with enzymes to look fresher and firmer in their pack? <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;"><span style="mso-tab-count: 1;"> </span>How about when you consciously avoid all the
pre-packaged biscuits and decide instead to treat yourself to something from an
in-store bakery, would you dream that it might have been pre-prepared months
before and then left frozen on shelf waiting to be finished off on site? <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;"><span style="mso-tab-count: 1;"> </span>So why isn’t there more transparency in the
industry?<span style="mso-spacerun: yes;"> </span>During a Radio 4 discussion Alice
Cadman from Leatherhead Food Research was asked about the processes involved in
food production and here is what she thinks of consumer’s concerns: <o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Arial;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">“...it’s the food industry’s job to make
high quality very safe food and it’s a complicated area…I wouldn’t expect
consumers to understand the ingredients, I wouldn’t expect consumers to
understand the regulatory framework but I would expect them to trust the people
who are making the food for them because that’s what they do”</b></span></i><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Arial;"><o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Arial;"><span style="mso-tab-count: 1;"> </span>Hearing that I didn’t feel reassured I felt
patronised. Unfortunately for the food industry the age of people trusting
large institutions to serve their interests is long gone!<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">We mustn’t fall into the trap of thinking we
shouldn’t ask tough questions about the food industry because we are not clever
or scientific enough to understand the answer.<span style="mso-spacerun: yes;">
</span>The whole point of regulatory bodies and labels should be to make
information accessible. We also shouldn’t be made to feel like we are being
‘difficult’ for wanting to know what is in our food!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Arial;"><i>More on this subject and practical advice for families wanting to eat clean in further posts, coming next week. <span style="mso-spacerun: yes;"> </span><o:p></o:p></i></span></span></div>
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<i><span style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Arial;">In
the meantime check out Joanna’s book, which is on Amazon</span></span><span lang="EN-US" style="color: #0e0e0e; font-family: Arial; font-size: 13.0pt; line-height: 115%;"> (<a href="http://www.amazon.co.uk/dp/0007548338">http://www.amazon.co.uk/dp/0007548338</a>)</span><span style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Arial;"> and
in the shops (possibly not being stocked at supermarkets though!!) <o:p></o:p></span></span></i></div>
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</span><!--EndFragment-->TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-57702381290910447812015-05-18T06:01:00.002-07:002015-05-19T15:33:36.710-07:00Wibbly wobbly jelly<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">The hardest part of making this dish is sourcing the gelatine sheets! I buy mine from <a href="http://www.therealfoodcompany.org.uk/" target="_blank">The Real Food Company</a> in Crewe. You can also source it from Amazon and even the baking sections of supermarkets (although I would plump for grass fed or organic gelatine, especially if you are making this regularly). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Making your own jelly is incredibly simple and means you can create something that is yummy but also nutritious and sugar free! The benefits of gelatine are numerous - it helps to heal the lining of the stomach and is great for nail and hair health. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I like to use raspberries but any soft fruit will work. If you wish to use pineapple, kiwi, melon or papaya they will need to be cooked into a purée or the enzymes they contain will break down the gelatine. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I use organic frozen fruit as it is cheaper but fresh would work also. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you want to change the quantities below keep a rough ratio of 125 ml liquid to a sheet of gelatine for a soft jelly (served in glass) or 100ml liquid to a sheet of gelatin for a firm jelly that you can turn out of a mould. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 sheets of gelatine </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300g frozen fruit </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of honey (more if very sweet toothed!) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Place the fruit in a pan with enough water to cover the base </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Heat gently so that the fruit breaks down - you can help the process with a potato masher! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Once the fruit had disintegrated sieve the mixture into a bowl or jug (use a fine sieve so the seeds do not fall through). You can use the back if a spoon to push the mixture down and extract more liquid.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Add the honey and stir thoroughly </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Add filtered water until you have 400ml of mixture </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Place the</span><span style="font-family: Arial, Helvetica, sans-serif;"> gelatine sheets in a large shallow dish and cover with water. Ensure the sheets are kept separate so they can soften properly </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(During this time return the fruit liquid to the pan and heat very gently so that it stays warm as the liquid needs to be over 35 degrees for the mixture to set) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- After 5 minutes remove the sheets, squeeze them to remove any excess water and add to the mixture </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Pour the mixture into serving glasses (I also like to add a few slices of strawberry or blueberries)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-Refrigerate for a couple of hours until set.</span></div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-75547818614187980152015-05-01T09:05:00.001-07:002015-05-01T09:13:09.815-07:00Old skool sausage pasta<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsx8XDbGKp-r2_AxwnicKt41VO19Q79T7TZ__3o5G-NQpeJSGG7baToKlC5GuVjrAMzcpy05W57LGC-bBFp-LxMMQLkNi2vZI3qOIyTDqc0WAst39tk6fwRjun8BUVRLIvH1kjTqdQGmx/s640/blogger-image-1446799945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsx8XDbGKp-r2_AxwnicKt41VO19Q79T7TZ__3o5G-NQpeJSGG7baToKlC5GuVjrAMzcpy05W57LGC-bBFp-LxMMQLkNi2vZI3qOIyTDqc0WAst39tk6fwRjun8BUVRLIvH1kjTqdQGmx/s640/blogger-image-1446799945.jpg"></a></div><br></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This is a dish that reminds me of my husband and I's uni days. Now though the pasta is gluten free, the sausages are better quality and the table is strewn with toys, not overflowing ashtrays and wine bottles! (Well to be fair there is still wine around!) </span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This is a winner for us because my daughter who won't eat sausages on their own enjoys them in this sauce. My son, who would eat sausages for every meal is happy to gobble up the sauce, red pepper and all! </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I make up my own Italian mixed herbs by mixing together equal amounts of dried oregano, thyme, basil, sage and rosemary. </span></div><div><div class="separator" style="clear: both; text-align: center;"></div></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We use free range or organic all meat sausages from Graig Farm, Devon Rose or Roaming Rooster but any good quality plain banger will do (avoid herbs that will fight with the Italian seasoning!) </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I always make at least two family sized portions at once - simply double up the ingredients below. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We serve this with brown rice or buckwheat pasta and some buttered green beans on the side. It would also work well on its own with a green salad. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 packet of sausages </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 medium onion, chopped </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 red pepper, deseeded and chopped into small pieces </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 cloves of garlic, crushed </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp of Italian seasoning </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Olive oil / ghee / lard or beef dripping for cooking </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3-1/2 bottle (approx 300ml) of organic passata </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Glass of red wine (optional) </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><div class="separator" style="clear: both;"><br></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Method </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- Heat a tbsp of oil/fat in a large pan and add the sausages, cooking for a couple of minutes before turning over so they are browned all over. (If you are cooking more than one portion it is best to cook the sausages in batches) Remove the sausages from the pan and set aside.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- Lower the heat, add more oil if necessary and add in the onion and red pepper, cooking gently for around ten minutes until soft. During this time cut the sausages into small chunks (around 6 per sausage). I find it easiest to do this with scissors </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- Add the garlic to the pan, stirring frequently to prevent it burning and becoming bitter. After a couple of minutes add the sausage pieces back into the pan and increase the heat </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- Add in the passata, wine and herbs. (If you are adding in wine only use 1/3 of a bottle) </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- Season generously with salt and pepper </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- Once it reaches a vigorous simmer reduce the heat so it is simmering gently and cover. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- Simmer for around 40 minutes or until it reaches the desired consistency, stirring occasionally to prevent sticking.</span></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></div></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></div>TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-77357159987143886022015-04-22T07:06:00.001-07:002015-04-22T07:33:37.092-07:00Buckwheat granola (or cereal to us English folks!)<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">In the old days when my children ate cereal I would diligently read
the side of the box - who wouldn't be reassured to find such a long list of
vitamins and minerals in just one product, that children actually enjoy eating?
However there is now debate about whether the body can actually absorb
any of these synthetic vitamins. There is concern that the 'extrusion'
process used to make cereal not only removes nutrients from the grain but also
denatures them making them toxic to the body. Manufacturers also need to
add a lot of sugar and salt to create something palatable. Plus from a common
sense point of view, anything with a shelf-life as long as cereal is not going
to offer the body much nutritionally. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">However there is a good reason why cereal manufacturers
make a fortune selling us overpriced rubbish and that is because in a busy
household being able to fling something into a bowl for breakfast is bit of a lifesaver.
So I was determined to find a cereal or granola that we could have as
back up when porridge, never mind pancakes, just really is too much of a
stretch. I also wanted an option that didn’t include oats for people who cannot
tolerate them.<span style="mso-spacerun: yes;"> </span>The answer – buckwheat granola!<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">This cereal is nutritionally speaking 'the bomb'.
The mix of buckwheat, nuts, seeds, honey and coconut oil offers a wide range of
vitamins and minerals (calcium, vitamin E, B vitamins, iron, copper, calcium,
magnesium, potassium, zinc and iron to name a few!) as well as being high in
healthy fats and fibre. The linseed (or flaxseed as it can be known) is
also known to be soothing for the digestional tract. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Because the buckwheat groats are crunchy and subtle tasting they are a great base for any combination of ingredients so
feel free to change the nuts and seeds to suit preference. As a
'pseudo-grain' buckwheat is also suitable for those on grain free or
gluten free diets (however it is not used in GAPS or SCD diets).<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">This cereal works well with yoghurt or even just
fruit so it is a good option for people with a dairy intolerance. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">As a happy accident I also discovered that if you
make the mixture thick enough it will also work as a flapjack that can be
sliced and eaten on the go! (It is so tasty it seems a shame to just have
it at breakfast so I will regularly snaffle a few pieces as a snack or throw it
in the lunch boxes for pudding if I have ran out of baked goods) <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">If you prefer to have a 'loose' cereal (granola
generally is chunks of ingredients 'glued' together with sticky stuff like
dates, linseed and honey) you can adapt as below. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">The cereal can be made either in a dehydrator,
which will mean it is a ‘raw granola’, or baked in an oven. If you are
diligent about soaking and dehydrating your grains, nuts and seeds then this
can be done in advance - please see my guide to timings at the bottom.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">This cereal will keep for a few weeks in a sealed
container - I usually store mine in the fridge.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">There is a lot of weighing out to be done but you
will end up with at least three big jars of granola - and it is worth it I
promise! <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHE_Bmbzw3XfDLfHZ2ND4vfWvFD6BcNQ81YsO7VFNZezvvmzxqVLMzHwM1IjE1h7N8xZgRtB8MngerZZRFajOa9KfN3MIly97l2-R7-NkXzlr-7Tv1eYPQEJfrGW8HIN_adunWimXAfezS/s1600/IMG_8546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHE_Bmbzw3XfDLfHZ2ND4vfWvFD6BcNQ81YsO7VFNZezvvmzxqVLMzHwM1IjE1h7N8xZgRtB8MngerZZRFajOa9KfN3MIly97l2-R7-NkXzlr-7Tv1eYPQEJfrGW8HIN_adunWimXAfezS/s1600/IMG_8546.jpg" height="300" width="400" /></a></div>
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<b><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Ingredients </span></b><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">300g buckwheat groats<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">60g coconut chips<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">120g almonds, chopped (or almond slivers)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">120g pecan, chopped (or walnuts)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">50g sesame seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">50g pumpkin seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">50g sunflower seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">100g raisins or sultanas<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">50g apricots, chopped (can be replaced by raisins,
apricots) <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">1 heaped tbsp. of coconut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">1 tbsp. cinnamon (optional) <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">To create the sticky 'paste'</span></i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">2 tbsp. honey<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">140g dates<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">50g linseeds<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<b><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Method</span></b><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
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<i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">In an ideal world the linseeds and dates
would be soaked in advance but they can be done at the same time as everything
else if need be! </span></i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">1. Soak the linseeds in 150g (ideally filtered)
water. This can be done the day before and left in a covered bowl or on
the day with warm water. The linseeds will change and the mixture will
become more viscous (bit like jelly or frogspawn!)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">2. Soak the dates in 150ml of warm water to soften.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">3. Chop the nuts into small pieces. (Pecans
and walnuts can be crushed by hand) <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">4. Measure out all the dry ingredients into a bowl
and stir thoroughly.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">5. Pour the dates (including their soaking water)
along with the coconut oil and honey into a processor and blend to a paste.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">6. Stir the date paste into the ingredients<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">7. Stir the linseeds (including water) into the
ingredients<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">If you are using an oven:</span></i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">You may need two large trays. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Pre-heat the oven to 180C / 160C fan/Gas Mark 4.
Line the trays with greaseproof paper and press the mixture down to
produce a firm layer of granola around 1 cm thick. Bake for 15-20 minutes then
remove from the oven and either flip or stir around so that the top doesn't get
burnt. Bake for another 15-20 minutes until crunchy, then remove from the
oven and allow to cool.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">If you are using a dehydrator:</span></i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Line the dehydrator with baking paper and press
mixture down to produce a firm layer of granola around 1 cm thick.
Dehydrate at 8 hours at 40F / 105C. The mixture will then be solid
enough for you to (carefully) remove paper) and place back in dehydrator for
another 4-6 hours until the mixture is totally dry. If you prepare to
dehydrate over night, remove the paper in the morning and give the granola a couple
of hours to dry out totally before removing. <o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">If you wish to soak the ingredients ahead of
time.</span></i><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">1. Place all the nuts together in a large bowl,
cover with filtered water (allowing at least one inch of water on the top) and
cover. Leave for 8-12 hrs.). Drain and rinse<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">2. Place all the seeds together in a bowl and cover
with filtered water. Leave for 4-6 hours. (You could prep your linseed at
the same time) <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">3. Either dry the nuts and seeds as per your normal
method and store in jars until you are ready to make the cereal or follow the
recipe above but increase the time in the dehydrator, by another 12 hours to
ensure the nuts and seeds are properly dried.</span><span lang="EN-US"><o:p></o:p></span></div>
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<br />TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-18837967895242478092015-04-16T14:48:00.001-07:002015-05-19T15:27:19.073-07:00Best prices for organic and grass fed meat<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizV1E4nMxqYHANqv-qSHenNV5shAXmijjYT3aoKR0EwBsPHVCMi7qRDV610_SFGkLoCaOdX-012wTybnofKU3vbOk5z3jV-pppkZ3mH_4OQhm6uj-6xzGLNrFE0lPqbgB58AVA-2Kwribo/s640/blogger-image--79352717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizV1E4nMxqYHANqv-qSHenNV5shAXmijjYT3aoKR0EwBsPHVCMi7qRDV610_SFGkLoCaOdX-012wTybnofKU3vbOk5z3jV-pppkZ3mH_4OQhm6uj-6xzGLNrFE0lPqbgB58AVA-2Kwribo/s400/blogger-image--79352717.jpg" width="400" /></a></div>
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I was raised in the countryside and my dad worked on a farm. His attitude was if you ate meat you should understand how the animal lived (and died). However it is easy in the age of supermarkets to divorce ourselves from this. Certainly a few years ago I would have opted for chicken breasts instead of a chicken, unsure of how to deal with a whole bird and not having a clue what to do with the carcass. I would have bought ready prepped stewing steak from Sainsbury's rather than brave going into a butchers and ordering cheek, oxtail or ribs!<br />
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Over the last few years I have moved back towards 'nose to tail' eating - it makes sense financially and nutritionally and cheaper cuts are often more flavoursome. Beef cheek, neck of lamb and oxtail are all fantastic when slow-cooked. I am still learning to love offal - I can't bear the smell of kidneys and I am not brave enough to introduce heart but I am becoming a fan of liver, especially chicken liver pate.</div>
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How an animal is treated and what it eats is not just an ethical question. Undoubtedly grass-fed, well hung and organic meat tastes better. Organic meat means the animals have not been fed GM food. Grass fed animals also will have a higher ratio of omega 3's (which is naturally present in grass and seaweed). </div>
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However there is no doubt that this type of meat is more expensive and can be trickier to source. Local butchers are often a good source of less intensively reared meat but may not offer organic or free range and its not always possible to get to a farmer's market. Some supermarkets such as Sainsburys and Ocado have an okay organic selection and I am not adverse to buying the odd thing there but I think if I am paying top whack (and they may well charge more than going direct!) I might as well buy it from a farm so it hasn't been sitting in plastic under the supermarket lights. Also, whilst supermarkets will offer the ubiqitous mince, joints and bacon they normally don't offer the cheaper cuts such as beef brisket, cheek, oxtail, livers, wings or bones for stock which allow money to go further. An added bonus is that if you buy direct the farmer will make the profit, not the supermarket. <br />
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We did find we needed to buy a second freezer so that we could order in bulk (as well as make meals up in advance) but this is cost effective in the long run as it allows us to make the most of special offers or minimum orders. </div>
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I tend to use different suppliers depending on what cuts of meat I need but I decided to spend a few hours comparing prices on my regular purchases (including favourites with small children such as chicken, sausages and mince). I also wanted to know what speciality products different suppliers can offer (including liver, bones for stock etc). </div>
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My husband raises his eyebrows at this kind of research as he thinks I am OCD but when you are ordering meat in large quantities it is worth shopping around. So hopefully this will save you guys a couple of hours of your life! </div>
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The suppliers I am comparing are:<br />
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<a href="http://eversfieldorganic.co.uk/" target="_blank">Eversfield Organic</a></div>
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<a href="http://www.graigfarm.co.uk/" target="_blank">Graig Farm</a> (Organic and free range meat ) </div>
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<a href="http://www.abelandcole.co.uk/" target="_blank">Abel and Cole</a> (Organic and free range meat) </div>
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<a href="http://riverford.co.uk/" target="_blank">Riverford Organic Farms</a></div>
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<a href="http://www.greenpasturefarms.co.uk/" target="_blank">Green Pasture Farms</a> (free range) </div>
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<a href="http://www.devonrose.com/" target="_blank">Devon Rose</a> (free Range)<br />
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<b>Here are some more specialised products that are not offered by every supplier: </b></div>
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<b>Organic chicken carcasses, lamb and beef bones </b></div>
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If you are making stock and soup then its unlikely you will be able to manage using just the bones from existing meals. I would try to buy organic as there is evidence any toxins from the animal would be stored in the bones and there is not a great deal of difference in price. </div>
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<b>Chicken carcasses </b>are available from Graig Farm (£2.62 a carcass) and <b>Abel and Cole</b> (£2.25 a carcass). A kilo of chicken carcasses or bones is £3.98 from Eversfield</div>
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<b>Stock bones</b> are also available from <b>Graig Farm </b>for £3.48 a kilo </div>
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<b>Beef dripping</b></div>
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We use this extensively in cooking as it remains stable at high heat so good for chips, fish-bites, coated chicken, casseroles, etc. I have only ever managed to source grass fed. <b>Devon Rose </b>have it at £1.45 for 200g, Green Pasture Farms at £3 for 400g and Roaming Rooster also sell it through shops and online. </div>
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<b>Chicken livers</b></div>
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Fantastic as a quick meal or for making pate. Always buy organic liver to avoid toxins that may be stored in this part of the animal's body. You can get these from Graig Farm for £3.09 for approx 225g or <b>Eversfield </b>for £4.94 for 500g.</div>
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<b>Nitrate free bacon</b></div>
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Ocado sell Laverstoke park nitrate free bacon but it is an eye watering £30.10 a kilo meaning around £5-£6 a pack. <b>Devon Rose</b> offer a wide variety of free-range nitrate free bacon at a lower price of 14.50 a kilo (around £2.90 for a pack) </div>
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<b>All meat sausages</b></div>
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I am not a fan of 'gluten free' sausages from supermarkets as they often have nasty fillers, sugars etc. Even gluten free ones sold online can contain ingredients that are a struggle for people sensitive to grains. I look for sausages labelled all meat or 'SCD compliant'. Graig Farm offer Boerwurst and a classic pork sausage for £3.74 and £3.42 respectively (225g). <b>Devon Rose</b> have a good range of SCD compliant sausages starting at £3.83 for 400g. Eversfield offer sausages with just vegetable flakes but I need to check this out further before recommending. </div>
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<b>Cooking chorizo (milk free)</b></div>
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I found this by accident at <b>Riverford</b> and at £4.95 for 300g its a pricey product but well worth it if you have a favourite recipe that demands Chorizo and you want to avoid the low quality products offered at supermarkets that will also contain milk. </div>
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<b>Game and duck</b></div>
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All the suppliers can offer wild game. Graig Farm offer additive free duck and Abel and Cole have a very reasonable Wild Rabbit at £5.99 ( although I think I would have to gloss over the origin of that meat with the 8 year old!)<br />
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<b>Price comparison chart </b><br />
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Bear in mind prices can always change but this should give you an idea of who offers what at what price. For each product I have highlighted the cheapest supplier. If there is a choice of weights I have gone with the one most suited to a family of 3/4. (Excuse the formatting but I have lost the will to live trying to do this on a blogger platform!!)<br />
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<span lang="EN-US">SUPPLIER <o:p></o:p></span></div>
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<span lang="EN-US"><b>Beef silverside <o:p></o:p></b></span><br />
<span lang="EN-US"><b>joint </b></span></div>
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<span lang="EN-US"><b>Whole chicken<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Chicken wings <o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Chicken thighs <o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Pork mince<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Beef mince <o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Lamb mince </b><o:p></o:p></span></div>
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<span lang="EN-US"><b>ORGANIC </b><o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<span lang="EN-US">Graig Farm <o:p></o:p></span></div>
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£16.70<br />
<span style="font-size: x-small;">(1kg)</span></div>
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<span lang="EN-US"> £12.89 <span style="font-size: x-small;">(1.5 kg )</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span lang="EN-US"> </span>£5.23 <span style="font-size: x-small;"></span><br />
<span style="font-size: x-small;">(a kilo)</span></div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span lang="EN-US"> </span> £12.80 <span style="font-size: x-small;">(800g)</span></div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<span lang="EN-US"> £6.78</span><br />
<span lang="EN-US"><span style="font-size: x-small;">(450g)</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<span lang="EN-US"> £5.64 <span style="font-size: x-small;">(450g)</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<span lang="EN-US"> £8.54 <span style="font-size: x-small;">(450g)</span></span><br />
<span lang="EN-US"><span style="font-size: x-small;"><br /></span></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.9pt;" valign="top" width="63"><div class="MsoNormal">
<span lang="EN-US">Eversfield <o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.1pt;" valign="top" width="47"><div class="MsoNormal">
<span lang="EN-US" style="background-color: yellow;"> £13.98 <span style="font-size: x-small;">(1kg)</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.25pt;" valign="top" width="50"><div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"> £14.54 <span style="font-size: x-small;">(1.7 kg)</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span lang="EN-US"> <span style="background-color: yellow;">£3.98<span style="font-size: x-small;"> </span></span></span><br />
<span lang="EN-US"><span style="background-color: yellow; font-size: x-small;">(a kilo)</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span lang="EN-US"> £6.04 </span><br />
<span lang="EN-US"><span style="font-size: x-small;">(with drumsticks)(550g)</span></span><br />
<span lang="EN-US"><br /></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<span lang="EN-US"> <span style="background-color: yellow;">£9.42 <span style="font-size: x-small;">(a kilo)</span></span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<span lang="EN-US"> <span style="background-color: yellow;">£9.48 <span style="font-size: x-small;">(a kilo)</span></span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£13.46<br />
<span lang="EN-US"><span style="font-size: x-small;">(a kilo)</span></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.9pt;" valign="top" width="63"><div class="MsoNormal">
<span lang="EN-US">Riverford<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.1pt;" valign="top" width="47"><div class="MsoNormal">
£16.45<br />
<span style="font-size: x-small;">(1 kg)</span><br />
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.25pt;" valign="top" width="50"><div class="MsoNormal">
£13.95<br />
<span style="font-size: x-small;">(1.6kg)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
£2.75<br />
<span style="font-size: x-small;">(500g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span lang="EN-US"> £10.45 </span><br />
<span lang="EN-US"><span style="font-size: x-small;">(650g)</span></span><br />
<span lang="EN-US"><br /></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£3.95<br />
<span style="font-size: x-small;">(400g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£4.65<br />
<span style="font-size: x-small;">(400g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<span style="background-color: yellow;">£5.25</span><br />
<span style="background-color: yellow; font-size: x-small;">(400g)</span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.9pt;" valign="top" width="63"><div class="MsoNormal">
<span lang="EN-US">Abel and Cole<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.1pt;" valign="top" width="47"><div class="MsoNormal">
</div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.25pt;" valign="top" width="50"><div class="MsoNormal">
<span style="background-color: yellow;">£10.50</span><br />
<span style="background-color: yellow; font-size: x-small;">(1.4 kg) </span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span style="background-color: white;">£3.99</span><br />
<span style="background-color: white; font-size: x-small;">(a kilo) </span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span lang="EN-US"> <span style="background-color: yellow;">£6.99</span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: yellow; font-size: x-small;">(650g)</span><br />
<span lang="EN-US" style="font-size: x-small;"><br /></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
N/A</div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£5.99<br />
<span style="font-size: x-small;">(500g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£6.25 <span style="font-size: x-small;">(400g)</span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.9pt;" valign="top" width="63"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.1pt;" valign="top" width="47"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.25pt;" valign="top" width="50"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.9pt;" valign="top" width="63"><div class="MsoNormal">
<b>FREE RANGE</b><br />
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.1pt;" valign="top" width="47"><div class="MsoNormal">
</div>
</td><td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.25pt;" valign="top" width="50"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.9pt;" valign="top" width="63"><div class="MsoNormal">
Green Pasture Farms<br />
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.1pt;" valign="top" width="47"><div class="MsoNormal">
<span style="background-color: yellow;">£16.00</span><br />
<span style="background-color: yellow; font-size: x-small;">(1kg)</span><br />
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.25pt;" valign="top" width="50"><div class="MsoNormal">
£10.00<br />
<span style="font-size: x-small;">(1.5k)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
N/A</div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
£2.50 <span style="font-size: x-small;">(220g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£4.00<br />
<span style="font-size: x-small;">(400g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£4.00<br />
<span style="font-size: x-small;">(400g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£5.00<br />
<span style="font-size: x-small;">(400g)</span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.9pt;" valign="top" width="63"><div class="MsoNormal">
<span lang="EN-US">Graig Farm<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.1pt;" valign="top" width="47"><div class="MsoNormal">
N/A</div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.25pt;" valign="top" width="50"><div class="MsoNormal">
£11.21 <span style="font-size: x-small;">(1.5 kg)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
£2.02<br />
<span style="font-size: x-small;">(450g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span lang="EN-US"> <span style="background-color: yellow;">£6.29 <span style="font-size: x-small;">(800g)</span></span></span><br />
<span lang="EN-US"><span style="font-size: x-small;"><br /></span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
N/A</div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
N/A</div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
N/A</div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.9pt;" valign="top" width="63"><div class="MsoNormal">
<span lang="EN-US">Abel and Cole <o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.1pt;" valign="top" width="47"><div class="MsoNormal">
N/A</div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.25pt;" valign="top" width="50"><div class="MsoNormal">
<span style="background-color: yellow;">£8.99 <span style="font-size: x-small;">(1.5kg)</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span style="background-color: yellow;">£2.99</span><br />
<span style="background-color: yellow; font-size: x-small;">(a kilo) </span><br />
<span style="font-size: x-small;"><br /></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span lang="EN-US"> £5.25 <span style="font-size: x-small;">(650g)</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<span style="background-color: yellow;">£3.75</span><br />
<span style="background-color: yellow; font-size: x-small;">(500g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<span style="background-color: yellow;">£4.49 <span style="font-size: x-small;">(500g)</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
<span style="background-color: yellow;">£4.49</span><br />
<span style="background-color: yellow;">(400g)</span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.9pt;" valign="top" width="63"><div class="MsoNormal">
<span lang="EN-US">Devon Rose <o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.1pt;" valign="top" width="47"><div class="MsoNormal">
£12.03<br />
<span style="font-size: x-small;">(750g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.25pt;" valign="top" width="50"><div class="MsoNormal">
£13.27<br />
<span style="font-size: x-small;">(1.5kg)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
£2.20<br />
<span style="font-size: x-small;">(400g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 51.7pt;" valign="top" width="52"><div class="MsoNormal">
<span lang="EN-US"> £4.17 <span style="font-size: x-small;">(400g)</span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£3.37<br />
<span style="font-size: x-small;">(400g)</span><br />
<span style="font-size: x-small;"><br /></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£4.13 <span style="font-size: x-small;">(400g)</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 42.0pt;" valign="top" width="42"><div class="MsoNormal">
£5.12 <span style="font-size: x-small;">(300g)</span></div>
</td>
</tr>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com3tag:blogger.com,1999:blog-574954790630136823.post-75143357257657573202015-03-23T05:08:00.000-07:002015-03-23T05:08:03.714-07:00Beef broth / stock <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcFAupBBHN3MgCHH6NjZfhnA_tskpK7GLKshyphenhyphenyAuzna434wkFWb8v2hTAmc6U1Mhk3zFJfbGPTH0s7oM7QsKAqgIatFcbj1H5o-UDJrG0FuhwG2MpjNa3uA87M5Cf0zTX38OEpMRQoFjE/s1600/IMG_8422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcFAupBBHN3MgCHH6NjZfhnA_tskpK7GLKshyphenhyphenyAuzna434wkFWb8v2hTAmc6U1Mhk3zFJfbGPTH0s7oM7QsKAqgIatFcbj1H5o-UDJrG0FuhwG2MpjNa3uA87M5Cf0zTX38OEpMRQoFjE/s1600/IMG_8422.jpg" height="300" width="400" /></a></div>
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Beef broth gives a fantastic depth to tomato soup and is also the basis of all our beef casseroles. It is ironic that stock cubes were once a staple in my cupboard and now I believe the home-made stock is the most nutritious part of the meal!<div>
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In an ideal world the bones would simmer for 12-24 hrs which would allow them to break down and as many nutrients to leach into the water as possible. However if you have to make it in rush and can only simmer it for 4 hours you will have a perfectly serviceable stock, all be it a little less nutritious!</div>
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It is best to use filtered water if possible. Also, if I am really stuck I would buy bones fresh from a butcher that I trust to have grass fed beef but generally I would look for organic bones. I have been advised by nutritionists to do so as any toxins from the animal could be stored in the bones and leach out into the stock and there isn't much difference in price. You can buy bones from online meat suppliers such as<a href="http://www.graigfarm.co.uk/organic-produce-c1/pet-food-c14/graig-farm-organic-bones-p352" target="_blank"> Graig Farm</a>, <a href="http://www.riverford.co.uk/shop/meat/beef/beef-stock-bones-1kg" target="_blank">Riverford Organic Farms </a>both organic) and <a href="http://www.devonrose.com/shop/beef/joints/beef-bones.html" target="_blank">Devon Rose</a> (not organic but high quality meat). </div>
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Ingredients</div>
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1kg organic beef bones (if they are very large smash them up first) </div>
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2 bay leaves</div>
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Large onion</div>
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Large carrot</div>
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1 celery stalk (and leaves if you have them!)</div>
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2-3 cloves of garlic, unpeeledApprox 12 peppercorns</div>
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Salt to taste</div>
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Method</div>
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<li>Place all the ingredients in a large stainless steel or ceramic pan </li>
<li>Cover with filtered water (have at least an inch of water over the top of the highest bone)</li>
<li>Bring to the boil and then simmer for at least 4 hours, up to 24 </li>
<li>Sieve the stock into suitable containers. Allow to cool and either refrigerate or freeze for later use. </li>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-91895860447221991682015-03-20T06:32:00.001-07:002015-03-20T06:32:32.231-07:00Super sconesSo called because they taste super and are full of super ingredients. I took some along to a friend's house this morning for a cuppa and a catch up and they went down so well people were asking me if I would bake batches and sell them! <div><br></div><div>I make them a bit smaller than a standard scone as they are pretty filling - especially slathered in butter, cream and jam. No room for fat phobia here! </div><div><br></div><div>I like to warm them up before serving but they are perfectly edible cold. </div><div><br></div><div>They are incredibly simple to make. I was inspired by the recipe in a Kendall Conrad book but have adjusted the amounts of flour, fruit and yoghurt for a less dense scone. She likes to use currants but I like the soft chewyness of sultanas, mixed fruit or chopped apricots.</div><div><br></div><div>Ingredients </div><div><br></div><div>300 grams almond flour </div><div>2 tbsp / 30g honey </div><div>150g homemade or natural yoghurt </div><div>150g mixed fruit / sultanas or apricots. </div><div>1 tsp bicarbonate of soda </div><div>1 beaten egg for glazing </div><div><br></div><div>Method </div><div><br></div><div>-Preheat the oven to Gas mark 3 / 140c</div><div>-Line a large baking tray with greaseproof paper </div><div>-Mix all the ingredients apart from the fruit in a processor or by hand </div><div>-Transfer the mixture to a large bowl and stir in the fruit. It will form a sticky dough </div><div>-Grab handfuls of the mixture, roll roughly into a ball, then flatten slightly into a scone shape </div><div>-Place on the baking tray - they do not expand much so they only need a small gap between each one </div><div>-Brush each one with the egg glaze </div><div>-Bake for 20-25 minutes until they are golden on top and firm </div><div><br></div><div><br></div><div><br></div><div><br></div>TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-66202268381784546732015-03-12T04:26:00.001-07:002015-05-19T15:27:45.498-07:00Blueberry muffins<div class="separator" style="clear: both;">
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There was a horrible moment when I first made blueberry muffins as I folded in the fruit and saw the batter turn a murky blue colour. I was relieved to see that when cooked they become a beautiful golden colour! </div>
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I love these as quick breakfast or lunch box addition. </div>
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If you are dairy free just omit the small amount of butter - last time I made these I forgot it accidently (it had been left in oven melting) and they turned out fine. </div>
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I like the warmth you get from adding all spice or nutmeg (my all spice is a mix of cinnamon, nutmeg and clove). This could be left out or exchanged for plain cinnamon. </div>
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I like to use frozen blueberries as they are cheaper, more convenient and normally have more flavour. </div>
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Ingredients </div>
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250g ground almonds </div>
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80g honey </div>
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45g butter </div>
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4 large eggs </div>
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1 tbsp vanilla </div>
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1/2 tsp bicarbonate of soda </div>
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Pinch of salt </div>
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1 tsp mixed spice </div>
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100-125g blueberries </div>
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Method </div>
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- Preheat the oven to Gas Mark 4/160c fan /180c for muffins or Gas Mark 3/140c for smaller cakes </div>
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- Melt the butter in the oven </div>
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- Sift the almond flour, salt and bicarbonate of soda into a large bowl </div>
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- Mix the eggs in the food processor. Add the honey, vanilla and melted butter and mix again </div>
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- Add the dry ingredients to the blender and combine </div>
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- Pour the batter into a large bowl and very gently fold or stir in the blueberries </div>
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- Spoon the mixture into the cases and put in the middle of the oven for 15 minutes. Check to see if toothpick comes out clean, if not give another five minutes and check again </div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-35258282743705160912015-03-09T12:11:00.001-07:002015-03-26T16:27:19.206-07:00The 'no it's not soup kids' noodle bowl<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pQIcoJ73j-E0gBKu2azZGD0WMZPrAId2dmR0P3o8KqjR2nFKeeVPSJiq-rtJPjsOcOZlLHmaAs0eqXoOtTN7DC-gesqs9a5Xku6pGRBEKpTz1C034ojm5i1d_QhnZVwVPme5lYlP3cOH/s640/blogger-image-692091706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pQIcoJ73j-E0gBKu2azZGD0WMZPrAId2dmR0P3o8KqjR2nFKeeVPSJiq-rtJPjsOcOZlLHmaAs0eqXoOtTN7DC-gesqs9a5Xku6pGRBEKpTz1C034ojm5i1d_QhnZVwVPme5lYlP3cOH/s400/blogger-image-692091706.jpg" width="400"></a></div>
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We have 'done' soup in our house. After two years of bone broth and soups the kids are rebelling and will only eat tomato soup. The solution to getting the gelatinous goodness of stock into them was either bribery or trickery. We went for the latter and hey presto 'noodle bowls'. Which definitely in no way resembles any likeness to a concoction of stock, vegetables, chicken and herbs aka soup!<br>
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To be fair, it is different in that most of the vegetables are left raw which gives the dish a delicious crunch and leaves you with a holier than thou feeling, (although it is also fab served with a very crisp dry white wine!)<br>
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You need to have some chicken stock and cooked meat already so it's perfect for leftovers. It's super quick to prepare and therefore great for weekend lunches. (We have had it in the evenings too but some people don't tolerate lots of raw food late at night).<br>
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What's great is how versatile this dish is as you can choose different vegetables for different people and make the adult version more spicy with the additional chilli. </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">As the food is served immediately after meat is added to broth I don't heat it through but if you prefer you can heat it up in the stock - ensuring it is piping hot. </span></div>
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The ingredients below should serve four. If your are grain free you can serve without the noodles or with courgette noodles.</div><div><br></div><div>We use tamari instead of soy as its s gluten free traditionally fermented product - tastes the same but may be stronger so go easy if you are using it for the first time! </div>
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Ingredients </div>
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2 litres of chicken stock<br>
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1tsp Chinese 5 spice</div>
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A thumbnail of ginger, chopped</div>
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1large clove garlic, chopped</div>
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1/2 red chilli seeded & chopped (optional)</div>
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1 1/2 sweet peppers, chopped finely</div>
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1 bunch of spring onions finely chopped</div>
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1 pak choy </div>
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1 carrot, chopped into thin batons </div>
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Chicken or other left over meat, sliced.</div>
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3 bunches buckwheat or rice noodles.</div>
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Tamari sauce </div>
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Method </div>
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-Bring the stock and five slice to the boil. (You can separate this into two pans if you wish to have one 'chillified' and one plain) </div>
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-If you are using rice noodles they can now be cooked in the stock, buckwheat noodles are best cooked in a separate pan, rinsed in cold water and then added to serving dish at end </div>
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- When noodles have couple of minutes to go add the pak choi and the garlic. </div>
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- When the noodles are ready ladle them out into the bowls. Layer the meat and vegetables over the top. Then ladle over the remaining stock to fill up the noodle bowl. </div>
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- Add desired amount of tamari sauce upon serving </div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-70284766672630519282015-03-05T06:53:00.001-08:002015-03-23T04:43:06.653-07:00Buckwheat crackers<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LCQe_b-pcqgA6eknxgytREXxAJPPi9gxh7bbHEzT7e65eEHP_RlgWbrahUVTF0lG1zu6aJ1s2ngew05vj54neKyhKE-k8JdaArOdFJUy5L9GgiMTcUTcfNphDK-7Wo758A0hpmq5f0fr/s640/blogger-image--217546367.jpg" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LCQe_b-pcqgA6eknxgytREXxAJPPi9gxh7bbHEzT7e65eEHP_RlgWbrahUVTF0lG1zu6aJ1s2ngew05vj54neKyhKE-k8JdaArOdFJUy5L9GgiMTcUTcfNphDK-7Wo758A0hpmq5f0fr/s400/blogger-image--217546367.jpg" width="400" /></span></a></div>
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The best thing about these crackers is you would never know they are buckwheat! That sounds derogatory to the poor buckwheat plant (a relative of the rhubarb family and not an actual wheat) but having made bread with buckwheat there can be a strong earthy taste that is off-putting for some people.<br />
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The second best thing is the texture - they have a proper crunch which is often missing from gluten free snacks. </div>
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The third reason is that they are a great alternative to the ubiquitous almond cracker. Almond flour is a lot more expensive than buckwheat flour, can be too sweet and also I don't want to eat almonds, in any form, every day. </div>
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These crackers are delicious either rolled so thin they are almost like crisps or as a traditional thicker cracker for cheese or spreads. They are perfect for a kid's snack time but equally would be an elegant accompaniment to a cheeseboard for a dinner party. </div>
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Crackers only last a couple of days so initially making your own may seem like a faff. However just like biscuits you can make the dough in bulk and freeze in portion bags. Then they just need to be rolled out and baked for ten minutes - it's even just about doable in the morning if I am short of stuff for the packed lunches! </div>
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I used ready milled organic buckwheat flour. If you were going to replace flour with soaked groats you would need to reduce the water in the recipe to accommodate the liquid the groats will have absorbed. </div>
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The ingredients below will make approximately a dozen crackers depending on preferred thickness. </div>
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Ingredients </div>
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128g buckwheat flour </div>
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57g ghee (or butter or olive oil) </div>
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1/2 tsp salt </div>
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50ml water </div>
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Black pepper to taste </div>
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Method </div>
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- Preheat the oven to 160c fan / Gas Mark 4 </div>
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- Measure out the ghee or butter in an ovenproof dish and put in oven to melt </div>
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- Mix the flour, ghee, salt and pepper in the processor </div>
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- Slowly add the water until you get a dough consistency. You may not need all 50ml. If your dough is too wet just add more flour until rectified. </div>
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<i>- For square / rectangle crackers: </i></div>
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Place the dough in the middle of a piece of baking paper the size of a large baking tray </div>
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Put a matching size piece of baking paper over the top and with a rolling pin roll over the paper until the dough underneath is the desired thickness. </div>
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Remove the top layer of paper and with a pizza cutter or knife cut the dough into shapes. Carefully transfer into a baking tray lined with baking paper </div>
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<i>- For round thicker crackers:</i></div>
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Make small balls with your hands then place on the baking sheet. Either with a flat implement or your hand squash the ball down into a round shape </div>
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- Bake <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">for approximately ten minutes until going golden in colour. They should be firm to the touch but not too hard as they will continue to crisp up when they come out the oven. </span></div>
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Variations: </div>
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Add 1/2 tsp caraway seeds for a 'rye' taste </div>
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Add 2 crushed cloves of garlic and 1/3 tsp rosemary for Italian style crackers </div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-18173020059797542772015-03-04T04:27:00.001-08:002015-03-04T04:27:18.819-08:00Yoga Workout for Strength & Energy: Full 50 Minute Workout- Tara Stiles ...If you are familiar with yoga (vinyasa flow) this is a great home routine that will fit into an hour<br /><br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/IwprTau7-go" width="480"></iframe>JUstTracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-26794853528521406872015-03-03T12:19:00.001-08:002015-03-23T04:42:48.837-07:00Chicken tagine.<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgQIeANogHp3MEwdtf2TGCfwfoEadX1dNhuTdm2eDTzeDiILDdCnjhgSSPcTz_F29k8KPFJWYoXeG7gqz1pabpfwZsj6hanICh0hyphenhyphenOjtyj3j-Bf9ybjItLGsfP0i2e4rGmOgyz1jbpsEP/s640/blogger-image--216232831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgQIeANogHp3MEwdtf2TGCfwfoEadX1dNhuTdm2eDTzeDiILDdCnjhgSSPcTz_F29k8KPFJWYoXeG7gqz1pabpfwZsj6hanICh0hyphenhyphenOjtyj3j-Bf9ybjItLGsfP0i2e4rGmOgyz1jbpsEP/s400/blogger-image--216232831.jpg" width="400" /></a></div>
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This is a classic case of the tail wagging the dog. I bought a tagine on a late night shop to TK Maxx and then had to find something to make in it! Being a bozo I had forgotten that I now have an induction hob so I was forced to start this recipe off in my large frying pan and then transfer it over into the tagine in the oven. If you have a suitable tagine and hob, or want to make the whole dish in a shallow casserole dish, (you will need one with a lid), then you can avoid this step.<br />
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This is not an entry level dish for a fussy kid, but it is easy enough to separate out the different bits of it. For example my eldest had everything including the lemons but I separated the chicken out for my four year old and just hopefully placed a few kalamata olives separately on his plate. He queried 'the green bits' a.k.a coriander but was happy to accept they were a bit of vegetable and no scraping of chicken was required. When he first tasted the chicken he said 'this tastes ...(I waited with baited breath, it's now nearly seven o'clock and I have no back up dinner) ..'this tastes different' and proceeded to eat the lot. And no 1 child had seconds. Hurrah! </div>
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There are lots of fantastic Moroccan side dishes that would go with this but on a week night, cooking on my own, this ain't going to happen. So I served it with steamed cauliflower and flat green beans. We don't eat couscous so we had it with organic basmati rice and that soaked up the juices nicely. </div>
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The longer you can marinate the chicken the better but even a couple of hours will work. </div>
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I used a mix of pitted green olives and kalamata olives. I think the fat purple olives worked the best but are a stronger taste for kids. </div>
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Ingredients: </div>
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4-6 chicken thighs </div>
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1 large or 2 small onions (chopped)</div>
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4 cloves of garlic (crushed)</div>
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1 preserved lemon (deseeded and chopped finely)</div>
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Approx a dozen and half olives</div>
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1/2 tsp coriander </div>
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1 level tsp cumin</div>
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1 heaped tsp ginger </div>
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Salt and pepper </div>
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2 handfuls of coriander (washed and chopped) </div>
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2 tbsp olive oil </div>
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500 ml of home made chicken stock or hot water </div>
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Method </div>
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- Mix the oil, cumin, coriander and ginger into a paste </div>
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- Rub the paste all over the chicken thighs and set aside in a covered dish to marinate. </div>
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- When you are ready to cook the rest of the dish remove the chicken from the fridge to allow it to come to room temperature </div>
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- if you are using the oven preheat it to 180c / Gas Mark 6</div>
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( If you are using an earthenware tagine put this in the oven immediately so that it can heat up slowly) </div>
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- On a medium heat brown off the chicken (approximately five minutes on each side). Set aside </div>
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- Cook the onions for a couple of minutes on each side until softened and then add in the garlic and cook for another minute.</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- ( Whilst the onion is cooking heat up the chicken stock in the pan allowing it to get to a boil and then reduce to a simmer. Or boil a kettle if you are using water) </span></div>
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- Add in the chicken, half of the coriander, the lemon, the olives and the <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">hot stock to the dish. Season with salt and pepper </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">- Either simmer allow the dish to simmer on the stove for 45-60 minutes or transfer it into your tagine / casserole dish and put in the oven for approximately one hour until the chicken is cooked through and tender - it should be falling away from the bone. </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">- Garnish with the rest of the coriander before serving </span></div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-78382744196513844122015-03-03T07:04:00.001-08:002015-03-04T04:48:38.668-08:00Chocolate mousse (ssshh keep quiet about the avocado)<div>
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I would love my children to willingly eat avocado but there is not a hope in hell of that 'slimy' texture getting near their lips. However that texture is exactly what makes avocado such a great ingredient in chocolate mousse.<br />
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This is a throw it all in the processor kind of recipe. Over time you will probably come to adjust ingredients to your palate adding more banana or honey for a sweeter palate or more cocoa/cacao for a stronger chocolate taste. </div>
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I like the texture you get from the dates but if you are looking for a smooth texture (and unless your processor can achieve a very smooth date paste) you could leave them out, and add a little more honey if required. </div>
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Raw cacao may be preferable from a nutritional point of view but the recipe works with pure cocoa powder too (I buy organic cocoa powder) </div>
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In theory this should be chilled before frozen but I have eaten it straight from the bowl and if it's a last minute pudding when kids come round to tea I can't see they are going to complain about the temperature! </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ingredients</span></div>
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6 dates </div>
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6 ripe bananas (medium size) </div>
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3 ripe avocados (medium size) </div>
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2 tbsp honey (ideally raw or unpasteurised) </div>
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1 level tbsp vanilla extract </div>
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4 tbsp raw cacao or cocoa powder </div>
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Method </div>
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-Blend the dates in the food processor </div>
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-Add the bananas and blend again </div>
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-Prepare the avocado - cut in half, remove the stone and spoon out the flesh into the processor, avoiding any black bits </div>
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-Add in the honey, vanilla extract and cocoa and blend to desired consistency </div>
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-Divide into ramikins and cover with cling film (or small plastic pots with kids) and either chill in fridge or freeze for a few hours before serving. </div>
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Looks pretty served with strawberry and mint</div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-15698504446118703702015-03-02T08:20:00.001-08:002015-05-19T15:28:12.695-07:00My name is Tracy and I'm an addict....<div class="separator" style="clear: both; text-align: center;">
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'When I am particularly bad I don't care about sleep, food and spending time with the family. Even though I know it isn't good for me I just can't stop.'<br />
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I am not talking about alcohol or drugs. I am a recovering Internet 'research' addict. </div>
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One article on phytic acid leads to another about chia seeds then another about curing eczema and before I know it I have diagnosed the whole family with candidiasis or thyroid problems. </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Having learned the physical warning signs I now know on a bad day when I read a very impassioned article about the evils of a particular foodstuff my heart will start racing. My mouth becomes dry. My palms sweat. And I start clicking on links furiously trying to get to a definitive conclusion. </span></div>
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Sound familiar? Those clever people who design websites and targeted marketing know how our brains work and have lots of clever tricks to keep us coming back for more. The 'answer' to how to have a perfect diet always seems one Mercola article away. </div>
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As a documentary maker I had to digest lots of technical health and scientific information and come to a balanced view. So why do I have this over-reaction when it comes to looking at my own health and diet? Why are a lot of my very clever, balanced, well educated friends guilty of the same thing? </div>
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I believe it's very difficult to be dispassionate when it comes to our health or our children's health. Any talk of illness sends up the red flags in our brain and panic sets in, we think if we work a bit harder we can solve this problem. Really? So there are professionals toiling away in hospitals and academic institutions across the globe who will admit that nutrition research is in its infancy and they don't have all the answers, but I will be able to self diagnose and work out a treatment plan for my family if I just get another half hour on Google??? </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In my saner moments I know that something as complex as nutrition cannot be broken down into a set of rules but it would make life so much easier if it did and there in lies the attraction of looking for 'the ten foods you must eat every day' or the 'food you must never eat if you want a flat belly' </span></div>
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The internet is neither good nor bad. It can be a fantastic resource for medical information, accessing communities and of course finding recipes. However <span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">it is only as useful as the person navigating it. </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br /></span></div>
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Firstly<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> you will always find what you want to! It's not dissimilar to playing with one of those kids toys that can 'guess the answer'. If you put in 'grains' and 'bad' you are going to find lots of paleo articles with convincing scientific argument telling you grains are indigestible and should be avoided. 'Grains' and 'good' will take you to lots of content from advocates of plant based diets who will have compelling evidence for why grains should be a staple in your diet. </span></div>
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Secondly, do you trust yourself to differentiate between good and bad science or to objectively consider the evidence? It goes without saying that there is bad science posted on respectable looking websites. But what about properly researched science? Are most of us really capable of extracting principles from detailed one-off studies? Do we know who sponsors these studies? Do we know the context? Do we ever go beyond the headlines or summaries to read the original study and if we did, would we know what other studies appeared at a similar time that put forward a contrasting view? </div>
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Most of the time we access studies via a website or blog. Those authors all have a view point and even subconsciously will be looking for research that supports that viewpoint. I have greater respect for someone who admits that there is no compelling evidence for any one diet and is prepared to be flexible in their thinking than someone who is using scare tactics to aggressively push their point of view. </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Consider why someone is telling you what they are. Do they have a book to sell? Is it a sponsored post? If not, there is still question of how do they verify the information they are giving you? Be wary of the 'Facebook effect'. People who continuously post about their wonderful life and perfect children are self editing. Similarly people who write about food are not going to blog about the days when they could cheerfully smash their Teflon free pan over their child's head for refusing to eat their greens. (Hopefully this last point will be rectified when there are more English sites v American ones as I think we 'do' failure so much better). </span></div>
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But what about testimonies from people who have tried dietary interventions and found relief from medical problems? These people are not earning money from telling their stories, they have no axe to grind? I think this is a true and certainly trying things on the recommendation of other parents is something we would do generally in life. I think it's important though to remember that a written comment can only give you a snapshot of how they are feeling at any given time . Take GAPS. Within the same blog I have found one article saying it is the answer to all the author's medical problems but another post six months on blames the protocol for further burning out her adrenals. I myself felt great for a few months on a paleo type diet but then my skin and energy deteriorated and I felt I was craving sugar more. Also, we all have different physiologies and different schedules and this has an impact on our nutritional and energy needs so what works for someone else might not work for us. We know this instinctively but it's easy to forget when we are bombarded with images and information. </div>
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There is also human psychology to take into consideration - once we commit to an idea we look for the positives and with diet it seems we are very prone to mixing up the feel good factor of trying something new and feeling in control, with definitive medical progress (similar to the placebo effect). So whilst I would certainly consider other people's experiences I cannot assume my body will respond in the same way or that their will be long lasting benefits. </div>
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In dealing with my addiction I have come up with some guiding principles. If lots and lots of people are recommending something and it's fairly harmless then I will happily give it a try - for example having a teaspoon of honey and cider vinegar in the morning to ease digestion. People have been recommending it since my granny's day and if it's pointless it's a fairly inexpensive placebo. If there is anything more contentious or its a cutting edge technique I would seek out a professional (doctor, nutritionist etc) to give me some expert advice. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Take for example chelation therapy that is recommended for 'heavy metal detoxing'. An article on this could appear next to a discussion about whether banana skins can be used to cure verrucas. However chelation therapy can be a dangerous procedure, especially for children and needs to be carefully considered within a team of qualified people. </span></div>
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Even when the factual basis behind a belief seems strong I remind myself that nutrition is a new science and there is still a lot to learn Therefore I have stopped looking for points of difference and now look for where viewpoints meet (see my other post) because actually for all the posturing, there is often quite a lot of consensus. </div>
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Most importantly (and one my nutritionist keeps remind me of when I start to spiral) is I need to listen to my body rather than treating eating as a reductive science. By not eating crap and eating clean food I have the ability to pick up clues much more clearly. And<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> going for a walk in the fresh air or getting two hours more sleep should help my digestion more than sitting glassy eyed in front of a screen playing detective! </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">So as the old saying goes 'take everything you read with a pinch of salt' (Himalayan rock salt of course:)) </span></div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-35022409074120817332015-02-28T09:30:00.000-08:002015-03-04T05:00:52.365-08:00Slow cooked flat ribs<div>
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<span style="color: black; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHPkj407s5ZpoibVhe6Oaj3TGLNgxzQxlmpav-b_k4K41YOQnEDbiZtOcqe4lDjVMvx5NCPQYG_80m-wOLhBDWdLbDDT4rRxw8CGQGuS-FNJsj0zD1MnLaaIuv41o3Ro5ei-g_ouDJFbv/s400/blogger-image--264258149.jpg" width="400" /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I reckon flat ribs could be the new lamb shank (before it was put on every menu and became a silly price at the butchers). Flat ribs are very reasonably priced and if they are not available at your local butchers can be bought through online butchers such as Roaming Rooster and Graigs Farm. </span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This is a great weekend meal. It takes very little prep and can be left cooking whilst you go out - even the smell that hits you when you return is divine! The meat becomes very tender the longer it is cooked and is suitable for young carnivores! </span><br />
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<span style="-webkit-text-size-adjust: auto;">We would serve this with roasted butternut squash, potatoes or rice. </span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1kg of flat ribs (with bone in)</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp of coriander seeds (ground)</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 small onions cut up into quarters</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 cloves of garlic peeled (left whole)</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp of salt</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 tsp of black pepper</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 capfuls of red wine vinegar</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 180c fan / Gas Mark 6<br />Grind the seasoning together and place in a large stainless steel or oven dish<br />Rub the ribs in the seasoning<br />Scatter the onion and garlic throughout the dish<br />Pour over the wine vinegar<br />Reduce heat to 140c fan / Gas Mark 3<br />Cover the dish with tinfoil ensuring there is a good seal all the way round</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cook for at least 3 hours. Do not be tempted to take a peek too early as the tinfoil is sealing in the moisture!<br /><br /><br /><br /><br /></span><br />
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0tag:blogger.com,1999:blog-574954790630136823.post-77538089532299308402015-02-27T11:20:00.000-08:002015-03-23T04:45:26.443-07:00Fak'd bars - raw fruit,seed and nut flapjacks<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8Zm_LPXaR8gMV0x_d3sMt4AnQAwUtbLEbgANLjr319slYbdspTytMLI5F90rb1Cxa7uEdjjsxhup9EuPk0kcWO2_kD2RST3tUBgD68N_u3RVpF-rv8ifZwIBN2mLoJmAlhamrgBK7XPr/s640/blogger-image-1780130023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8Zm_LPXaR8gMV0x_d3sMt4AnQAwUtbLEbgANLjr319slYbdspTytMLI5F90rb1Cxa7uEdjjsxhup9EuPk0kcWO2_kD2RST3tUBgD68N_u3RVpF-rv8ifZwIBN2mLoJmAlhamrgBK7XPr/s400/blogger-image-1780130023.jpg" width="400" /></a></div>
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My kids love Nakd bars and as ready made stuff goes I am happier for them to eat these than biscuits full of trans-fats, sugar and other nasties. However I like the idea of using less sugar (even if it is natural fruit sugar) and more seeds. Making your own also allows you to use seeds and nuts that have been previously soaked and dehydrated which reduces the phytic acid levels making them more easily digestible.<br />
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This first version went down well but the kids (ever honest) did point out that the commercial bars have cocoa and raisins. I have therefore agreed they may have been slightly misled under the trade description act and will try a cocoa version tomorrow! </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> I used the nut butter for added stickiness and almond flour for extra bulk but both these could be omitted if need be - stick in a handful more dates instead. </span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Keep in the fridge so they maintain their shape. Any crumbly bits would taste fab sprinkled over some natural yoghurt </span><br />
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Ingredients </div>
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200g pitted dates </div>
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50g almond flour </div>
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3 tbsp coconut oil </div>
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1 tbsp honey </div>
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2 tbsp nut butter (I used crunchy almond butter)</div>
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100g sunflower seeds</div>
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100g pumpkin seeds </div>
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Method </div>
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Mix the coconut oil, honey, dates and nut butter in the food processor until it makes a sticky paste </div>
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For a chunky bar with whole seeds remove this mixture from the processor and in a bowl, mix in the seeds and flour by hand </div>
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For a more blended taste add the seeds to the blender and mix until clumping into a ball / desired size of pieces </div>
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Spoon the mixture into a baking tray lined with grease proof paper</div>
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Lay another piece of greaseproof paper on the top and press down by hand or with a rolling pin </div>
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Put the covered tray into the fridge to chill for at least one hour then cut into pieces </div>
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TracyMhttp://www.blogger.com/profile/14472193008697621464noreply@blogger.com0