Life is strange….you literally never know what’s around the corner.
This time last year, when I started this blog on the recommendation of IIN, I was studying to be a Health Coach. At that time, I had every intention of setting up a clinical practice. I love health & nutrition and I really wanted to help others. Perfect right? The only thing was, that as the time progressed I felt less and less drawn to this type of coaching.
I tried to ignore these feelings, making excuses, thinking that maybe I was just afraid of change. But I knew deep down that wasn’t it….my life has had constant change, and I’ve always embraced it with open arms……so no, change didn’t scare me. Perhaps it was guilt? After all I had invested heavily (financially & otherwise), to get this education. I had left a business & a business partner in order to dedicate myself fully to it. I had told anyone who would listen, how much I loved the course and how I was going to be a Health Coach. It was a badge I wore with pride.
On consideration, I decided to allow myself some time to figure it all out. Maybe I would just keep blogging for now and see where it would take me…..but to be perfectly honest, I’m not sure the world needs another health blog. There are sooo many out there already. All the blogging advice you read says that you must speak in your own voice and from the heart. Good advice no doubt, but when you sit to write an article about the health benefits of such & such, don’t you just find yourself regurgitating what you’ve learnt, and what has been posted on numerous health blogs, numerous times before?? That began to feel like a hell of a lot of work, not a single bit fun and not how I wanted to spend my time!
Life is short no matter how long you live. It’s to be celebrated and enjoyed, and for seeking out happiness where ever you can. There is no shame in changing your mind…..the shame lies in knowing you have and not doing anything about it.
I am just as passionate about health & nutrition as I ever was, and I will continue to write here, but from now on, it will be from the heart and not what I think is expected of me! I’m looking forward to my new adventures, and to bringing you all along for the ride. And most importantly, I am looking forward to living My “Life Less Ordinary”
Love & Leafy Greens,
MLK – Milk minus the Mo
I honestly can’t remember the last time I tasted something so unexpectedly delicious!
Now don’t get me wrong, I LOVE almond milk, but apart from the really processed ones, aren’t they all pretty similar? No! These ones from The Good Little Cook are without question the best I’ve ever tasted, and more importantly, they get a big thumbs up from my Little Love.
These are made from pure filtered water and 20% raw activated almonds – a hell of a lot more than you’ll find in some big name brands. You won’t find any hidden nasties here either. There are absolutely no refined sugar, preservatives, emulsifiers or stabilisers. Granted they don’t have as long a shelf life but I don’t know about you, I like my food fresh so don’t consider this an issue.
The original comes in 3 sizes: 1 litre (€5.50), 500ml (€4.50) and 250ml (€3.00), and Beetroot, Carob come in 250ml (€3.50).
As I’m sure you know, these can be used exactly like “normal” milk….think tea/coffee, cereal, smoothies, ice cream etc. The flavoured ones (pictured) are a fantastic stand-alone product. My Little Love can expect them to make an appearance in her school bag and her Sunday dinner wine glass!! I bought these at Sonas Health Foods in Newcastle West and they are also available at Mahon Point Farmers Market on Thursdays. Did I mention that they are local? Proudly made in County Limerick…..another reason to love them for sure!
So where do I stand personally on the dairy issue?
While I don’t subscribe to a “one-size-sits-all” mentality when it comes to diet and lifestyle, I do believe that there are a lot of benefits to eliminating dairy. Many people have a sensitivity to lactose, the natural sugar in milk, because they don’t have the enzyme (lactase) needed to break it down. It is present in raw milk, but unfortunately the pasteurisation process kills it off. We have been brought up to believe that dairy is an essential source of calcium, but there is a large body of research emerging, that questions it’s bioavailability in the human body. We need to acknowledge the use of pesticides, antibiotics and growth hormones in agriculture, all of which can potentially end up in the finished products. And what of the animal welfare and environmental issues?
Clearly there is a lot to be considered and I think it is definitely worth experimenting. After all you won’t be required to take the dairy free equivalent of a pioneer pledge! And who knows you might be pleasantly surprised if digestive disorders and skin complaints start to clear up.
MLK from The Good Little Cook is a great place to start your dairy free adventures. Go get some today!
Rose Ferrero Rocher
While I’m not a great believer in Hallmark holidays, I do tolerate Mothers day.
After all, I am One and I have One! But aren’t there better ways to spend a sunday morning than crumb-chasing following the obligatory breakfast in bed? Do any of us really need another “I love you Mum” mug? A “Best Mum” necklace? (Any takers? Anyone? No I didn’t think so!) Don’t get me wrong, we appreciate the gesture, but in my opinion that’s not what it’s all about. Mothers Day is a great opportunity to acknowledge that your Mom is also an actual person, with actual stuff going on in her own life. (Shock shock horror I know right?) It’s no secret that Mothers have a tendency to put everyone’s needs ahead of their own, so it feels pretty darn good when a loved one recognises this.
This got me thinking about what I could do for my mother…..
As a result of some health issues, she has been on an elimination diet. As anyone who has ever done one will tell you, it is hardcore and very difficult to stick to. She has done really, really well and we are all extrememly proud of her. While not as restrictive as the initial period, her food choices are still very limited now. What better way to express my gratitude than to make a tasty little treat just for her!
And that my friends is how these Rose “Ferrero Rocher” Hearts came about!
We hope you enjoy them as much as we do. Happy Mothering Sunday to all you ladies out there….you rock!
Love you lots Mom. Xx
2 tbs melted coconut oil
1/8 cup of cacao powder
1 tbs of date paste
1 tbs of hazlenut butter
A small handful of roughly chopped hazlenuts
A dusting of rose petals
1. Whisk the cacao powder into the melted coconut oil & add the date paste
2. Half fill the heart moulds and put in the fridge to set
3. Place a dollop of hazlenut butter in the centre & a sprinkling of rose petals
4. Top with the remaining chocolate mix, nuts & rose petals before returning to the fridge to set.
Indian Inspired Crunchy Vegetable Salad
It’s no secret that I love a good salad. It’s also no secret that a lot of people don’t!!
And who could blame them, when you see what some places serve. You wouldn’t believe the times I’ve stared dismally at a plate of iceberg lettuce, a day passed it’s best, a wedge of soggy tomato and a few slices of onion if I was lucky. Honestly, how difficult can it be? I hope this recipe proves, not at all!
Leafy salads are simply delicious in the summer, but when it’s cold outside I need my salad to have a little more “bite”.
You might be surprised to see that there isn’t a leaf (or a tomato!) in sight. Crisp, crunchy vegetables are the stars here and I think this dressing compliments them beautifully. You can of course use any mix of Indian spices that you like, but for simplicity I’ve used a pre-mixed curry powder. There are some really excellent blends to keep an eye out for. I’ve also used sumac, which I know isn’t any Indian spice per say, but I am obsessed with it at the moment.I advise you to experiment to see what combination of vegetables & spices you prefer, and when you’ve found it, let me know so I can give it a whirl.
Without further ado……..
- 1 Courgette
- A few sugar snap peas
- 5-6 radishes
- 1/2 of a fennel bulb
- 1/4 head of celeriac
- A handful of organic raisins & chopped nuts
- 1 cup of raw cashews
- 1-2 cloves of garlic
- 1/4 tsp of mustard
- 1/4 tsp of curry powder
- Lemon juice (to taste)
- A drizzle of olive oil
- Freshly ground black pepper, Himalayan salt & sumac
1. Prepare the vegetables in whatever way works for you.
(I like to do it like this: the courgette into long thin strips…..use a spiralizer if you have one, the celeriac into batons, the sugar snap peas I like to cut horizontally (I’m sure there’s a correct term for this but I’m afraid I don’t know it!), the fennel & radish into strips)
2. Soak the courgette, celeriac& raisins in a bowl of hot water while you make the dressing…..
3. ….by blending all the ingredients together. Add the olive oil slowly & the lemon juice according to taste. Adjust the seasoning. (If you’re like me & you don’t like to use a lot of oil but you find that the dressing if still too thick, thin it out with a little water)
4. Drain the hot water from the bowl & add in the other vegetables & toss in some dressing. Garnish with a sprinkling of chopped nuts.