for the healing body

The last three weeks have been an adventure to say the very least….

I’m sure I’ve mentioned before how clumsy I am… wish I could say I wasn’t, but as my mother has been fond of saying over the years “you’re an accident waiting to happen, just like your daddy!”. What can I say, she’s right.

Unfortunately for me, this time I’ve really gone & made a mess. Suffice to say, I managed to fracture & dislocate my metatarsals (in layman’s terms, I’ve broken my foot) as well as tear all my ligaments. One surgery & three screws later, I am slowly but surly on my way to becoming RoboCop.

It has been rough, more than rough, & being confined to my bed & couch for three weeks have been testing my sanity. Still, every day, there is a small but noticeable mark of improvement. Thank god for the small favours. I have another month in crutches before I’m allowed to try & walk, & three more months before the surgeon goes back in to remove the hardware.

Still, it could be worse. Just have to remember to be patient & take it one step at a time.

There is good news to all of this. A recipe in fact….

A friend of mine is a nutritionist, & after extensive complaining to her that the pain meds I’m on give me incredibly freaky dreams, but that coming off of them is absolutely not an option, she shared with me some advice on what I could eat that would make it all better.

Now, I’m a big believer in healing my body through food. Over the years it’s been very clear to me that what I eat has the ability to affect my mood, complexion & general health. So going a step further to think that I can ease some of my symptoms  through a smoothie, really isn’t a far reach for me. Two days & two smoothies later, I can honestly say that I have given up my afternoon dose of painkillers & anti-inflamitories & not experienced anything more than a slight discomfort. Let me assure you, this was previously not possible before. Not unless you wanted me to be reduced to the sobbing tears of an infant.

So here it is… for anyone in discomfort who would like to try an alternative to over-the-counter drugs… here is the smoothie that has made my afternoons bearable once again.

Ingredients:
1 cup – pineapple (good for inflammation)
1 large stalk – celery (a natural painkiller)
1in cube – fresh ginger (again, for the inflammation)
1/3 cup – full fat yogurt (good for digestion)
1 tbs – flaxseed (intestinal health)
1 tbs – honey (to sweeten it)

Directions:
1. place it all in your blender & turn it on for several minutes. I let mine run for a while to make sure there aren’t any chunks, the last thing I want is to be chewing on a piece of celery. Once done, drink it immediately. 

Some of you might be cringing at the idea of drinking celery. I did. The truth is, that the pineapple & honey sweeten it so much that you don’t even notice, & the ginger adds a wonderfully spicy kick. It’s really quite delicious.

Personally, I highly recommend this to anyone & everyone, whether you’re sore from your exercise routine. In pain from an injury. Or just want a healthy snack.

Try it & let me know how it goes.

xxx

https://www.kickstarter.com/projects/1226098115/eating-like-you-mean-it/widget/card.html?v=2

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Champagne Thursdays: ginger & champagne

champagne & ginger for Champagne Thursdays

It’s been a while since we’ve had a ‘Champagne Thursday’ in our midst. Admittedly that’s entirely my fault. As it turns out, there’s a whole chapter to alcoholic beverages that I’m just not familiar with. I’ve always been the girl to have an ice-cold beer or a whiskey on the rocks… or cider right out of the jug!

So maybe Champagne Thursdays wont be as regular as I thought they would. Maybe they will just be a once in a while treat like they ought to be. I’m still on the fence about it all.

I have a hidden agenda with todays release though….

It is finally time to share the good news. You know, now that all the family & friends know.

Mel & I are engaged!

Yeah, it’s kind of worth celebrating. If all goes to plan we’ll be married in July… then again, my grandmother used to say that “if you want to make God laugh, tell him your plans”. So, I repeat, we plan to get married in July, but that’s 5 moths away & who knows what can happen between now & then. One thing I know for sure, the cakes sorted.

For now, I’d like to make a toast…. with a little extra kick ;)

Ingredients:
– chilled champagne
ginger syrup

Directions:
1. pour 2 tsps of ginger syrup into a champagne glass, add just a little bit of champagne & give it a good stir to make sure the syrup has been thoroughly mixed. Top up with champagne & enjoy. Repeat as many times as needed to either sate your thirst or satisfy your guests xxx

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

ginger madness

candied ginger & ginger syrup

There are many things in this world that I love. Lemons, my dog, my hairy man, thunder storms, acoustic guitars, sugar cravings, home remedies & post-it-notes. The list goes on & on, but I’m not sure it will matter much to anyone other than me. And Mel, it should matter to him too.

Another thing that I love is ginger. You know, that weird looking root you find in the grocery store & in so many Asian dishes.

Can’t say the Greeks are such a big fan of it though.

A couple years back when Mel & I had a stall over at The Meet Market, we used to make candied ginger to sell off in little packages… there was also a bowl of samples left for people to try at will….

YOU SHOULD HAVE SEEN THEIR FACES!!!! The most common reaction was for people to chew a couple times & then a look of horror would come over their face as they’d search for a bin or a napkin to spit it out! (I laughed. A lot.)

That’s Greeks though… we’re not all that big on the spicy. Well, I should say THEY are not all that big on the spicy. I personally love it.

About 25% of the taste testers (the ones who weren’t adverse to the intense flavor) loved it so much they’d buy three of four bags of the stuff & walk off with one bag already open popping the treats into their mouths one by one.

So there you have it. This clearly isn’t a candy for everyone, but if you’re a ginger lover, I’d strongly recommend it. There’s a ginger syrup too!

….and how about a fun fact for the day: ginger is a great cure for nausea!

You’re welcome!

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apple, carrot & ginger juice….. with celery

Green juice.

I can’t believe I made green juice.

I don’t know what to tell you. It looks green, it smells like celery, but if you can wrap your head around those facts & move past it…. it really doesn’t taste that bad!

Let’s be honest here though, no one puts vegetables in their juice because they think it’s going to taste good. We do it because it’s good for us.

Yea, that’s what I told myself right before I downed the concoction as fast as I could. Halfway through the process though I had to stop for air & that’s when the taste finally hit me….. I was, surprised. At first the apple hit me, sweet & refreshing. It was quickly followed by the spicy kick of the ginger. The carrot was completely lost in the whole process, & the celery left a faint aftertaste at the end. Nothing repulsive though.

I suppose I wouldn’t be opposed to doing it again. I hear it’s a fantastic boost of antioxidants for ones system. Super healthy without being painful.

You’re asking why, I can feel the “why??“s coming through my screen. There are a few answers that may help:
1. it’s summer & eating light is preferable since heavy meals just tend to sit there.
2. summer time means lots of nights slept away form home & it’s neigh impossible to eat correctly whilst on vacation… so a nice healthy juice helps kick one back into the right eating.
3. you want to look good in a bikini?
4. shut up, it’s healthy, just do it.

So there you have it. I drank green juice today. I survived it & it tasted good-ish. It wasn’t horrific, put it that way. If you dare to do the same, you might even be pleasantly surprised!

Mmmmmmmmmmm?? Hah!

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banana & chocolate loaf – gluten free

Please bear with us as we are experiencing some technical difficulties.

The transition of slowly moving the blog over to the gluten-free side of life is coming with some minor hiccups (a.k.a. failed recipes… not this one though).

Oh yea, and here’s the official announcement: (Aside from designed work), http://www.whateversleft.org is transitioning slowly, slowly to becoming a gluten-free happy place.

I should probably tell Mel this too actually. Hmm, maybe I should have told him first. He’s been wonderfully supportive of this new life style change though so I’m certain he’ll be on-board.

As of yet, I’m still kind of stumbling in the dark & desperately trying to find my footing. All considered though, I’m doing pretty well.

Here are some more key points I’ve learnt:
1. always remind yourself that gluten-free will never be like regular baking. If you can keep that in mind, you’ll accept this new world gracefully. If you can’t, you’ll live in misery comparing everything to their gluten-overloaded-equivalents.
2. if you live in Greece (like me), your options are very, very limited. Get creative. You’ll notice that most of my substitutions for flour will be some form of ground nut, this is because I have one option to gluten-free flour & I don’t even know what it’s made of. Seriously.
3. if you’re somewhere like the UK//USA, you can get really creative with flour blends & adding gums to your blends to mimic normal flour. Look into: tapioca, corn, rice, quinoa flours… you might be surprised.
4. if any one wants to ship me a kilo of each of those, HELLO! I am very down with people’s sympathetic charity right now. Seriously, when I say limited… the flour turns black when water is added to it. That just aint right!
5. don’t over compensate with more egg if you’re trying to turn a regular cake recipe into a gluten-free one, it just turns out rubbery.

So, now that we’ve got that out-of-the-way, I think I should also inform you that I’ve had an uber craving for bananas & chocolate. Actually, we had this banana chocolate loaf ordered by one of our customers at work, and ever since that I couldn’t shake the feeling that I wanted it.

I did the only logical thing. I altered the recipe & made it something I could eat. What else was I going to do, deny my craving? That’s preposterous.

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