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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pear vinegar

an aromatic pear vinegar recipe

I’ve been patiently waiting to publish this post.

Some things, good things, take time to reach their optimum level of perfection.

This would be one such thing.

Vinegars take time to age & mature. You can’t just dump ingredients into water & expect it to become miraculous over night. The microbes & magic need their time to work, & they really do take their slow, sweet, leisurely time!

I can tell you how this all came about though. Mel & I have been hired over at a boutique hotel on our island (Syros) to be the amazing in house chefs. I’ve got the morning shift, serving up breakfast, brunch & pastries… & Mel is on dinner & cocktail duty. Seriously, we’re the magnificent cooking duo & we got hired as a team!

Can you tell I’m stoked?

Any way, in the process of designing the menu (all food items were done by a michelin-star chef, all cocktails & desserts will be by Mel & I) the chef designing the menu asked me to whip up a pear vinegar to be incorporated into the menu….

So here it is. The fruits of my labor (so to speak).

an aromatic pear vinegar recipe

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creamy lemon & thyme pasta bake

Ahhh… back to our favorite combination, cheese & a starch. Before we went gluten free, I had a favorite italian pasta place I used to eat at where I always ordered the same ravioli dish time & again. It had an amazing cheese & lemon filling, with thyme & a creamy sauce. However the place fell victim of the curse that seems to be plaguing me… the very same curse that is causing all my favorite places to close down. I need to stop picking favorites it would seem.

…I don’t want to get into making homemade ravioli with gluten free flours just yet, I’m lazy & it’s going to take a lot of experimenting. So I’ve taken a different approach to get a similar result & this is what I came up with.

– Mel

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the simple pita

We’re going back to the basics again. Not a rusk, but the pita bread.

Listen, if I had faith that you could find everything you ever craved in gluten-free all the time, I’d just tell you where to go buy them. These things differ though. State to State, grocery store to grocery store, & country to country. Even day to day!

I can’t promise you that you’ll find one out there that doesn’t taste like rubber, or worse.

So, here we are starting with the fundamental building blocks once more.

To tell you the truth, I’m not even craving pita bread…. oh no I didn’t!

……………I’m craving pita chips! Where on earth am I going to find those though? Maybe if I searched every organic store in Athens, but even then that might be a long shot. If I had endless bounds of money, I’d send someone out on a scavenger hunt to buy me every obscure gluten-free product they could find. Just so I could have it.

Just so I was never laying on the couch, watching a movie, thinking “I’d really like a crunchy snack that isn’t raw carrots.”

So again, I’m going to teach you how to make gluten-free pita bread so that in turn, you can make the gluten-free pita chip. In any flavor you want. You don’t even have to turn it into a chip! You can turn it into a sandwich, or a wrap, or shawarma. Or just eat it plain because you’re standing in the kitchen too hungry to think about what actually to make & you just need to sooth the beast for a minute or two so you can collect your thoughts.

You’ll thank me one day.

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traditional paximadia / rusks

I’m not sure what you write about a rusk. On its own it’s not the most interesting of food items. It’s hard, dry, it will cut the roof of your mouth if not softened with oil or water first. Not really all that great, right?

Wrong.

Granted by itself it’s nothing to fuss over, but we haven’t even begun to discuss the possibilities when it’s not!

I like to drench mine in olive oil & drizzle honey over it in the mornings. Or a little garlic oil, salt, pepper & tomato as a snack. Mel soaks his in water to soften it & then covers it with maple syrup & almond butter. It also goes well crumbled up in salads or with a little cheese. We have one dish called ‘dakos’ where it’s covered in finely shopped tomatoes, herbs, salt pepper & then loaded with katiki cheese. Divine.

The reason we’re sharing this basic recipe is because we have something in mind that we really want to share. I can’t remember the last time I saw a gluten-free rusk around though so we needed to create a recipe for that before Mel could create an even better recipe for you.

Don’t underestimate the rusk though. It may be simple & uninteresting at first glance, but it’s a solid staple in our household & indeed many other households in Greece.

Also, don’t confuse it for a biscotti. That’s not what it is. The two are nothing alike.

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