Time for Tea and Cookies

Almond Cookies for 1 person

There are so many glorious recipes for cakes, cookies, crumbles and biscuits but the amounts are often large and can be overwhelming if you live alone. It can also mean you are eating them for days which isn't always ideal. 
I decided to make a small batch of cookies, just enough for one person to munch on with a lovely, large cup of freshly brewed tea (of choice)
The result was fantastic and they are really very easy to whip up in a jiffy.
Of course you can double or triple the recipe if you want to share with your family, friends and kids.

So here it is - the super simple recipe for 7 awesomely delicious, almond, thumbprint cookies.

Happy cooking!
Love Chef Mel xx

Almond Cookie Recipe 

1/2 cup oatmeal flour

1/2 cup almond flour

1/8 teaspoon sea salt

3/4 teaspoon baking powder

Few drops of vanilla extract (optional)

Few drops of almond extract (optional)

1/8 cup maple syrup `

1/8 cup coconut oil warmed until liquid

Sugar free fruit jam/jelly

Preparation:

Preheat the oven to 350 degrees.

Place the flour, salt and baking powder into a bowl. Whisk lightly.

In a separate bowl, place the extracts, syrup and oil. Whisk well with a fork.

Add the wet ingredients to the dry and mix gently to create a dough. If the dough seems too wet, add a little more flour.

Form dough into balls and place on an oiled baking sheet. pressed lightly to form a circular shape

Using your thumb press into the center of each cookie to form an indent . Fill the indent with a fruit jam of your choice

Place in the oven and bake for 15 minutes.

Remove from the heat and place on a plate to cool.

Try not to eat them all in one go!

Please Pass the Watermelon

On a scorching, hot day, there is nothing more refreshing than a large slice of juicy watermelon. The burst of sweetness and bright red color is both uplifting and delicious.

This vine-like flowering plant is actually native to Southern Africa, where many wild varieties grow in abundance and range from super sweet to bitter.  

Watermelon is both a fruit and a vegetable and the rind, flesh and seeds, can be consumed in various ways from soup to pickles. 

Watermelon can be served with a pinch of sea salt which helps to balance the potassium and high wáter content. It can actually make the watermelon taste even sweeter.

Watermelon has a long list of health benefits as a result of its unique nutrients. These include high levels of vitamin A and C, calcium, magnesium, fiber, protein, and a significant amount of potassium. It also contains a wide variety of carotenoids and phytonutrients, including lycopene.

Here are some of the amazing benefits of this delicious veg/fruit

Watermelon contains a rich supply of the amino acid, citrulline which  can help artery function, reduce muscle soreness, and relax blood vessels. Citrulline also provides other cardiovascular benefits such as increased blood flow and a drop in blood pressure.

It is good for weight management as it helps you to feel full for longer and is very low in calories, containing less than a gram of fat per slice. The citrulline in watermelon has been shown to reduce the accumulation of fat in the fat cells.

Watermelon is at least 90% wáter which is perfect for staying hydrated in hot weather. It is also good for lowering body temperature, and preventing heat stroke. The high wáter content and anti-oxidants in the fruit slow down the aging process especially wrinkles and age spots.

Watermelon is rich in phenolic compounds like flavonoids, carotenoids, and triterpenoids which makes it a wonderful choice for antioxidant and anti inflammatory health. Choose a lovely, ripe fruit because then the levels are even higher.

The high levels of the antioxidant, lycopene, makes watermelon a great choice for building stronger bones. The high potassium levels, which help to retain calcium in the body, are also nourishing for the bones and joints.

Watermelon is a good source of vitamin C which is vital for immune health and healing in general.

It is is a natural diuretic and is helpful for washing out any toxic deposits in the kidneys. It can also help to lower the concentration of uric acid in the blood. The fruit contains glutathione which can improve liver function and help lower colesterol.

It is alkaline forming which keeps the immune strong and reduce the risk of illness. Munching on a few pieces of watermelon can also help with heartburn.

The lovely rich ,red color of the fruit means it is high in beta carotine which converts to Vitamin A in the body. Vitamin A is super nourishing to the eyes,  skin, teeth, skeletal and soft tissue, and mucus membranes.

Watermelons can be good for diabetes as the  mild, sweet taste is very satisfying and gives few calories.  At least ninety percent of its total weight comes from water and roughage. The potassium and magnesium content aid in the proper functioning of insulin in the body, thus helping to keep blood sugar levels down.

The high wáter and fiber in the fruit is great for colon health as it helps the elimination process. A common problem for people with colon issues is dehydration. Incorporating more liquids into the daily diet is key in achieving a cleaner colon, and smooth digestion. Watermelon helps to lubricate digested food and provides hydration to help break it down.

Fasting

A watermelon fast a wonderful and simple way to cleanse and detox the body during summer months. This fast is a great way to get started with a healthy eating plan as it resets your appetite, and eliminates cravings for unhealthy foods.

It is super easy and all  you do is consume a large bowl of freshly cut watermelon, nothing else, for 3-4 meals throughout the day. You can fast for one day or few if your health allows. You can also make a delicious juice from watermelon, including the rind. This part has a high concentration of minerals and makes balance with the sweetness of the flesh.

Fasting or not, watermelon is a marvelous addition to any summer menú. Enjoy x

I decided to post this article here as it has lots of great information. I actually wrote it for the SHA magazine in 2016

https://shawellnessclinic.com/en/shamagazine/the-health-benefits-of-watermelon/

Healing with Nature - Plant based foods

Plant based foods are nature condensed. 

While growing in the fields, they absorb the energy from the sun, wind, rain, night, and also the nutrients from the earth. These elements are constantly flowing throughout our world and it is not possible to know exactly where they come from. 

This means the foods that come from the earth are connected to the whole and when we eat them, we also feel connected. 

It is important to choose fresh, seasonal, organic fruits, herbs and vegetables from our immediate surroundings, ideally from our gardens and local farms as this helps us to feel at home in our environment. 

Foods that can be dried and stored for longer periods such as grains, beans, sea vegetables, nuts, and seeds can come from further afield as long as the climate of origin is similar to ours.  

Humans have been trading foods for 100`s of years so we can also enhance our meals with a touch of the exotic to embrace the global community. 

It is a good idea to slow down at meal times, be grateful for what we have, and to become mindful of what we are eating.  

Healing with Nature

I am going to do a series of blogs on the healing power of nature and I hope it will inspire you to get outside and  take advantage of our beautiful world xx

We are part of the earth

All humans align with cycles of nature – the day and night, the seasons, and the phases of the moon. We eat and absorb energy through all our senses. Nature offers the most reliable boost to our spiritual, mental and physical well-being. 

We are part of the earth and live in it not on it. We contain, within us, the sun, the night, the earth, water, and air. We can create robust health simply by accessing these gifts of nature. Plants need sun, light, air, water, and nourishment to thrive and so do we. 

  

It is not enough to just eat healthy food. We need to spend time in the sun, breath crisp, clean air, hydrate with water, herbal teas, fresh vegetables and fruits, sleep in a quiet, dark, dark room and exercise outdoors amongst the beauty of our natural world. Then we can feel really alive

Red Dragon Pie

I am off to the jolly UK tomorrow so I thought I would give you a lovely recipe for Red Dragon Pie. The red dragon is actually emblazoned on the Welsh flag. This dish conjures up childhood memories of riding the little narrow gauge steam train 13.5 miles up into the mountains to the slate-quarrying village of Blaenau Ffestiniog where we were greeted by the lady dressed in Welsh costume. The views were stunning overlooking huge lakes, crashing waterfalls, and the heather covered Snowdonian mountains dotted with sheep, and the occasional hawk. Welsh weather is questionable to say the least and we often spent days on the beach sporting large and rather thick woolen (Welsh wool of course) sweaters over our bathing suits. Red Dragon Pie certainly warms the cockles of your heart and is a welcome choice for any chilly day. Enjoy with a large helping of lightly blanched greens garnished with tangerine for a simple and satisfying lunch.

Festiniog Railway

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Red Dragon Pie

Red Dragon Pie

Ingredients

1 cup adzuki beans, soaked overnight

1 cup cooked brown rice

2 1/2 cups water

1-2 tablespoons olive oil

1 onion, chopped

2 carrots, finely diced

1 cup winter squash diced

2 cloves garlic, finely chopped

1 teaspoon fresh grated ginger

1 teaspoon chili peppers (optional)

1-2 tablespoons shoyu

2 Tablespoons organic tomato paste

1 teaspoon or so of mixed herbs such as parsley, thyme, oregano

1-2 cups water

4 sweet potatoes cooked and mashed

Preparation

Place the kombu and beans in a pot and bring to a boil. Simmer, covered, for about 45-50 minutes.

NOTE: This part of the recipe can be done ahead of time or you can use a can of organic beans!

To continue . . .

Put a large skillet over medium-high heat and add the oil and garlic. Add the onion and sauté for a minute. Add the carrot and squash and sauté another minute.

Add the cooked beans and leftover rice, and mix well.

Add the shoyu, tomato puree, chili pepper, ginger and herbs and a cup of water.

Bring to a boil.

Simmer for about 10 minutes to blend the flavors.

RDP shown with greens, cucmbers/takuan and teriyaki mushrooms

Place the rice and aduki bean mixture in an oiled casserole dish.

Place the sweet potatoes on top.

Bake at 350F for 20 minutes.

Serve garnished with parsley

Portmerion North Wales

Charming Cabbage Slaw

This dish is my latest fav. It is so simple to prepare and tastes fantastic, totally refreshing, uplifting and adds a lightness and sparkle to any meal. I was inspired by a Lebanese dish that my daughter, Alisa, told me she had in a restaurant in New York. Enjoy xxx

Ingredients

4 cups finely shredded cabbage
Juice of half a lemon
1/4 teaspoon sea salt
1-2 teaspoons olive oil
1 tablespoon finely chopped basil

Preparation

Place the cabbage and sea salt into a bowl.
Mix gently with your hands for a minute or so. This helps to stimulate enzymes.
Add the lemon and olive oil and mix through.
Let sit for about 10-15 minutes.
Mix from time to time.
Add the fresh basil, mix through and serve.