All posts tagged Shazzie

Getting a Bit of Culture

Published July 28, 2011 by Polana Fowdrey

I’ve been hearing and reading a lot about Cultured Vegetables.
Now, to be honest, I had no idea what these were, but when the universe keeps banging on about something, I have to sit up and listen.
About a month ago I read a Sauerkraut recipe in one of Shazzie‘s books: Detox Your World (it’s a great book, by the way – I highly recommend it)
My first thought on reading the recipe was “Eeuw! No way! I’m not eating rotting vegetables, thank you very much! I’ll have something else.”
And that was that. I left it, until I saw this interesting article on Cultured Vegetables, which explained it all to me. I had one of those “Aha” moments (and no, not a flashback to the 80s pop group!) suddenly it made sense, but I still felt a bit anxious about making my own.
What if I did it wrong? Could I accidentally introduce a pathogenic bacteria and give it room to grow?
However, a quick look at the price of Cultured Vegetables convinced me that I had to make my own.
I found this useful tutorial and had a go.
I used cabbage and cucumber (keep it simple to start with,) and a couple of lettuce leaves to keep the vegetables under the water. Here is my Sauerkraut in a Kilner jar. I ‘pop’ the gas 2 or 3 times a day and it should be ready to eat on Monday!



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And the Raw Waggon Lurches Forward…

Published June 9, 2011 by Polana Fowdrey

Today was my first day completely, 100% raw! And I feel terrible! Tee hee… let me explain…

I have been suspicious about the amount of soya I consume for a while and after watching a very interesting seminar lecture by David Wolfe last night, I understand the phyto-oestrogen properties a bit better.
I have suffered with hormone imbalances all my life. As a child, I couldn’t control my body temperature, swinging from too hot to too cold all the time. I rarely slept and had fluctuating energy levels. Puberty hit and my periods started (eventually!) Stopped, started again, stopped and finally settled into the most irregular cycle I have ever encountered in my life (including all those years as a nurse.) Then at the age of 30 they stopped. My hormones were out of whack even more than usual and the oestrogen dominance had pushed my progesterone and testosterone levels down to practically nought. At the time, I was advised (incorrectly, I now realise) that soya would help to balance my hormone levels.
It has not. Soya is a phyto-oestrogen, which means it binds to receptors in the body in the same way oestrogen does (I think – correct me if I’m wrong…) and subsequently I have suffered all the symptoms of oestrogen dominance for the past decade.

So, I thought it would be a good idea to knock the soya on the head for a while and see how I got on.

Migraine is how I got on! But this was not unexpected. When I worked as an holistic therapist I had a lot of clients who underwent a “healing balance” in the form of a headache, nausea, pain, tearfulness or some other symptom, (it depends on where your trigger point is, for me it’s the head,) but this was always temporary and part of the whole “feeling worse before you feel better” thing. I usually get a headache if I change my diet, give something up or do any kind of “cleanse.” Just the body’s way of saying “thanks!”

So today… a day without soya and a day completely raw.
Here’s what I ate:

For breakfast I started the day with Shazzie‘s Almond Goji Sunshine Mylk, which I gave the recipe for yesterday.
Then I made a smoothie for Mr H and I to take out for lunch:
(for 2 people, generously)
1 pint water
2 bananas
1 handful of frozen berries
1 (small) handful goji berries
1 teaspoon coconut oil
Whizz together and drink.

We had this with some mixed olives (some of them had chilli in, which went very well with the delicious sweet smoothie!)

This afternoon I had an apple, which was all I could manage with my embryonic migraine.
I came home early and, after a rest, made this delicious “green” smoothie. Raw foodies go on about “Green Smoothies” ad nauseum, but they have a point – copious amounts of green leaves are the business, nutrition-wise.
Here is my “green” smoothie: (it’s not green, it’s red, but hey!)
4 carrots
1 beetroot
1 apple
a slice of lemon, pith and all
I juiced these and then placed them in the blender with:
2 handfuls of spinach leaves
1 teaspoon flax seed oil
I gave them a good blending and then spent the evening drinking it.

Now, this doesn’t seem much for a day and were it not for the migraine, I would probably have had a nice big salad this evening and a superfood treat, but this has been enough for my body to manage today.

My headache, I have to say, has diminished. How much of this is due to the diet I can’t say, but I did eschew my usual radox bath for a soak with 4 green tea bags and I swear I could feel the detoxifying action. Coupled with one of Mr H’s aromatherapy back massages, I feel pretty blissed-out right now!

I am hoping tomorrow will be better. Mr H came home from work with another fridge-load of fruit and veg, so I’ll be creating more yummies tomorrow…

Vive La Revolution!

Published June 8, 2011 by Polana Fowdrey

There has indeed been something of a revolution in Polly’s Kitchen!
During the past month, I have been conducting some experiments in Raw Food.
I have always been a bit sceptical of raw vegan diets, wondering whether they would provide all the nutrients required.
But, having done a huge amount of research, both online and in books, talked to people and watched videos, I am convinced that it is worth a try.
I was getting a bit bored and (yes I will admit it) complacent in my cookery and really need a challenge. This, I thought, could be it!
And “It” it has proven to be. I have been gradually introducing more and more raw foods into my diet over the past 5 weeks and I feel pretty good. Aches and pains dramatically diminished, migraines lessened, energy up, positivity up and now, when I eat something processed and cooked, I can taste the salt and grease and too-much sugar – yuck! give me an apple, someone!
My favourite part of this recipe experimentation so far has been in creating raw chocolate treats!

Raw chocolate is amazing. I thought the processed stuff was pretty good, but the raw variety really is the business! Try it and you won’t want to go back.
The following recipes are all very simple – just mix everything together and squish into a silicone mould, or roll into a ball (if possible.) No cooking – result! They are a bit vague on the measurements at times because it has been a bit “trial and error” (lots of error – all delicious though!) But don’t be put off. In each case you need a stiff, rollable mixture, so add more liquid or dry ingredients as needed.
Pascal’s Chocolate Triangles
Wet Ingredients:
2oz/50g coconut cream, melted

Dry ingredients:
1 handful dates, chopped small

2 teaspoons (tsp) cacao powder
2 tsp carob powder
2 tsp ground almonds (or any other ground raw nuts)
1 tsp cacao nibs
Mix everything together and press into a silicone ice-cube mould.

We call these Pascal’s Chocolate Triangles because we have triangular moulds. Make up your own name if you like.
Sometime we use a heart shaped ice-cube moulds and call them Chocolate Love – aahh!
Chocolate Love Bombs.

Wet Ingredients:
2oz/50g coconut cream – melted in a bain marie
1 dessertspoon (dsp) coconut oil – melt with above
Dry Ingredients:
2 dsp ground almonds
1 dsp raw cacao powder
1 dsp carob powder
1 dsp cacao nibs
1 dsp mixed raw seeds
1 handful dates
1 handful figs
1 dsp dried mulberries or any other dried fruit.
Soak these fruits in water for about 10 minutes, then take them out and chop them very finely.

Add to the dry ingredients and stir together.

When the coconut is melted, add this to the mixture and mix in.
Add 1 dsp agave nectar or raw honey if required.
If the mixture is a bit dry, add a bit of the fruit soak water, 1 dsp at a time until it sticks together.
Press into silicone muffin moulds and place in the freezer until firm. Keep in the fridge and munch one when a love hit is required.
Chocolate ‘Nana Cake.
2oz/50g coconut cream & 1 dsp coconut oil
Meanwhile soak:
1 handful each of dates & figs
1 handful mixed seeds
1 tsp dried mulberries
in just enough water to cover them.
Place the following in a bowl:
1 dsp each of: cacao powder, carob powder, cacao nibs
3 dsp ground almonds (or other nuts)
Blend the soaked fruit and seeds in the soak water with a banana until smooth.
Pour into the dry mixture.
Add the coconut when melted and stir everything together into a creamy mixture.
Pour into silicone muffin moulds and freeze until firm.
Keep in the fridge.
Fire on Babylon – a chilli chocolate treat.
Using the pulp from Shazzie’s Almond Goji Mylk, (below) add the following:
1 dsp cacao powder
1 dsp carob powder
1 tsp ground chilli (or very finely chopped fresh!) More if you’re brave!
1 dsp coconut oil, melted with 2oz/50g coconut cream.
Mix everything into a stiff paste and roll into balls.
Chill and serve. Blows the top of your head off, if you get it right!
Shazzie’s Almond Goji Mylk.
This recipe came from Shazzie, from Detox Your World. I have gleaned some very useful info from this site, so I urge you to take a look. Shazzie is great, about as bonkers as I am, but very wise! And boy! She knows her raw food!
I have adjusted the quantities a bit, but my version works well too and you can use the pulp to make Fire on Babylon!
1 cup almonds
½ cup goji berries
about 4 dates.
Soak all these in 1 pint (½ litre) of water (soak the almonds overnight if you want it really good, then add the fruit for 10 minutes!)
Blend the whole lot until it is really homogenous, then pour into a bowl lined with muslin.
Gather up the muslin and squeeze as much of the liquid out as you can. You should get about a pint of gorgeous golden sunshine – yummy! Save the pulp for Fire on Babylon.
So there you have it, folks. Raw heaven! Enjoy! =)
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