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Breakfast

Breakfast, Crushes + Product Reviews, Wellness + Nutrition

3 Minute Superfood Smoothie Health Connections Superfood Leafy Green Mix

5th August 2017

These days life seems to more hectic than usual for me, hence my 3 minute green smoothie which nourishes me most mornings without too much fuss.

Just as the 3 minute smoothie I am keeping my post short & sweet.

I have recently fallen head over heels for Health Connections Superfood Green Leafy Powder, it is well priced and easy to get hold of from most supermarkets, but most importantly it has exceptionally nutrient dense ingredients which will add a significant punch to your daily nutrient consumption.

This smoothie isn’t ‘heavy’, and therefore just perfect to drink before your yoga, gym etc.

Here goes

  • 2 oranges – one juiced and the other one peeled and quartered
  • 1 banana
  • two heaped tablespoons of Health Connections Superfood Green Leafy Mix – buy it here from Faithful to Nature

Throw all the above in your nutri-bullet or blender and drink in the car if need be 😉  

Pssst……click here and visit our Faithful To Nature collaboration store on the Secret Supper Club page to purchase your very own Nutri Bullet at a fabulous little discount)

Until next time and always in dedication to your best health,

Marlien x

 

Breakfast, Crushes + Product Reviews

Breakfast just got better. superfood start to the day

1st July 2017

The Yoga Kitchen is crushing hard on Health-Connections new breakfast porridge and cereal range.

There is the delightful Chocolate Chia Oats. Its is simple and quick to prepare, but also delicious and perfect for winter when a warm breakfast is what we yearn for. The ingredients list is pretty perfect, with only 3 ingredients listed; Oats, Cacoa Nibs & Chia Seeds, all of the highest quality and crammed full of real nutrients. There is no sugar, and no preservatives or additives of any kind, this is clean eating of the highest order.

Then for those who are high on Low Carb food options, the Flax & Coconut Porridge is a match made in heaven. Its high in Omega 3 and fibre, two food stuffs that we can all do with more often. I really like the flavour and texture, it’s nutty and although it is a porridge it still has enough texture. To prepare one simply has to add either hot water, or milk/ or any milk substitute that you prefer. I also added the Flax & Coconut porridge to a banana & peanut butter smoothie with a pinch of cinnamon and some almond milk and it worked really well.

But my very best out of these three (difficult as it was) is the Sprouted Buckwheat Cereal, buckwheat has become one of my favourite things this year, it is high in protein and has a delicious flavour. This cereal works really well with a dash of almond or coconut/ rice milk and has sliced almonds and goji berries added into the mix. It has lots of crunch and keeps you going until lunch.

Now I guess there is no excuse not to have a super healthy start to the day.

In dedication to your best health,

Marlien x

 

 

Breakfast, Wellness + Nutrition

Breaking the bread myth Health Benefits Sourdough made from Bio Flour

22nd February 2017

Why has bread, made from wheat flour, been a staple food in Western society for hundreds of years, but suddenly we are all wheat/ gluten intolerant.

What’s changed? The simple answer is; everything. In my opinion one cannot compare a loaf of true sourdough bread made from bio flour, with a store bought loaf of bread. It’s like comparing margarine & butter, margarine is basically one molecule away from plastic (and tastes precisely like plastic should you make it into a soft fatty kind of weird substance). Butter (made from grass-fed cow’s milk) on the other hand is a fabulous natural food with real health benefits and a sublime taste. Its sacrilege to put butter and real bio sourdough bread in the same camp as these products masquerading as food fit for human consumption.

At this stage you are thinking I am one of those radical, fanatical health nuts, or just a hippy/ slash attention seeking scare monger etc. But if you are one of those suffering with wheat/ gluten issues, then perhaps read on.

To explain how everything about bread and wheat has changed, let me sum it up in a nutshell;

First we invented mechanical technologies to turn wheat into barren white flour. Then, we invented chemical and genetic technologies to make it resistant to pests, drought +  blight and easier to harvest, dramatically increasing yield per acre. And, while we were tweaking genetics, we also figured out how to increase glutens for better “baking properties” (fluffier results). Put another way:

We have mutant seeds, grown in synthetic soil, bathed in chemicals. They’re deconstructed, pulverized to fine dust, bleached and chemically treated to create a barren industrial filler that no other creature on the planet will eat. And we wonder why it might be making us sick?

If all of this alarms you, the simple and obvious prescription is “don’t eat wheat”. Hence the gluten-free craze. But, for most of us, there is an alternative solution: don’t eat industrial flour made with modern wheat.”

Do beware of glutenfree products made with other refined flours that are just as   as unhealthfull as refined wheat flour.

The answer for me is buying Eureka Mills Flour which is a NON GMO, stone ground and unbleached flour, crammed full of the excellent nutrition wheat has to offer.

Then there is the other really important question one has to ask about bread; is it a loaf of Sourdough or has it been made with instant Yeast; choosing true sourdough made from bio flour (stone-ground and unbleached off course) has the added benefit of being yeast free. Yeast causes havoc in our digestive system and is to be avoided. Sourdough on the other hand only contains flour and water which has naturally fermented to become the raising agent. And it gets better, during the sourdough raising and baking process the gluten content in bread is broken down…it is a win-win situation.

Really what it all bakes down to is making a choice between a real food and a fake food with no nutritional benefits. Yes, off course baking a sourdough doesn’t sit in everyone’s pants, artesian baking is an art form…but these days most towns and cities have lovely bakeries that use bio flour and uses the sourdough method. Bread freezes well, so perhaps buy a few loaves at once, slice them and then store them in the freezer. A few frozen slices can easily be retrieved and then toasted to serve wiyh with a soup or salad for lunch.

If you can’t (or won’t) bake, or get hold of a bio-flour sourdough loaf, then the next best thing is investing in a good bread machine. Using Bio flour and cutting out all the other unnecessary and scary ingredients found in store bought bread means the only ‘nasty’ your body will have to deal with, is instant yeast, (and you can even replace that with Bicarbonate of Soda in some bread recipes), when weighing up the evil’s of a store bought bread in comparison to such a bread machine produced loaf, it win’s hands down.

Bio-Flour from Eureka Mills is available from most supermarkets these days, I like to support awesome independent local shop’s, like The Country Butcher in Swellendam, who not only stock’s Eureka Mills Flour (and lots of other fabulous goods), but uses it to bake the most sublime Ciabatta’s daily. Find a similar store near you and make a point in visiting it weekly, you will be ticking more than one box.

Bread (even a heavenly bio-flour sourdough loaf) certainly should not be eaten with every meal, but can definitely be indulged in a couple of times a week, once again it comes down to quality above quantity.

Breaking the bread should become a celebration an a conscious choice. Balance, choice and knowledge gives you the power to heal your body.

In dedication to your best health,

Marlien

PS, this article is by no means applicable to anyone suffering from the very real and devastating condition of Celiac’s Disease.

 

Breakfast, Wellness + Nutrition

The Hideaway’s Sublime Muesli Gluten Free, Paleo & Vegan Friendly

24th November 2016

Many moon’s ago, I received a phone call from a lovely man called Stephan Young, requesting that I start teaching him and his fabulous wife, Jackie, yoga at their guest house: The Hideaway.

Since then my journey with the Hideaway has lead to our unique Retreats & Wellness Getaways.

When hosting retreats with Stephan and Jackie the term ‘working’ seems inapplicable. Their attention to detail and quality is legendary…and the thought has often occurred to me  mid-retreat ‘that I can simply turn up’, everything else get’s ‘magically’ done and dealt with.

Another awesome perk of hosting Yoga Kitchen Retreats at The Hideaway is that I get to enjoy having brunch cooked by Stephan and Jackie…and boy oh boy is it a feast. Jackie prepares grain free muffins, and grain free muesli , and Stephan cooks a magnificent hot breakfast to go with it, also gluten and dairy free.

But this blog post is all about Jackie’s muesli’s…long before her grain free Muesli Jackie was famous for her Hideaway Honey Muesli, they both are so good – I could have them for pudding. After much nagging Jackie has generously agreed to share her recipes here. Thank you Jackie!

Paleo Granola (Grain Free)

Prep Time:  10 mins

Cook Time:  30 mins

Total Time:  50 mins

Ingredients

2 cups raw walnuts

2 cups raw cashews

1 cup raw pumpkin seeds

1 cup unsweetened shredded coconut

1 cup dried cranberries

½ cup sunflower seeds

½ cup sesame seeds

½ cup linseeds

⅓ cup sunflower oil (or coconut oil if you prefer)

⅓ cup honey

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp salt

Instructions

Preheat the oven to 150°C.

Break the nuts into small pieces, place in a deep roasting tin and add the pumpkin seeds, shredded coconut, cranberries, sunflower seeds, sesame seeds and linseeds.

In a large jug, combine the sunflower oil, honey, vanilla extract, ground cinnamon and salt.  Mix well.

Pour the oil and honey mixture over the nut, seed and fruit mixture and stir well to make sure that all the ingredients are well coated.  Bake in the oven for 10 – 15 mins.

Remove the mixture from the oven and stir well.

Return the mixture to the oven and bake for a further 10 – 15 mins or until golden brown and crispy.

Remove the mixture from the oven and leave to cool for at least 10 mins before stirring to allow the nut clusters to develop.  (Use a spatula to get under the granola and release it from the bottom of the roasting tin).

Once the mixture is completely cool, store in an airtight container.

 

Hideaway Honey Muesli

Makes about 2 litres

Pre-heat oven to 140°C

Ingredients:

250g Bran Flakes

500g Tiger Oats – Old Fashioned large flakes (you can also get hold of a Gluten Free rolled oats from Health-Connections)

100g sesame seeds

100g linseeds

100g sunflower seeds

100g pumpkin seeds

½ cup honey

1 cup sunflower oil

250g pecan nuts (or alternative nuts of your choice)

Dried fruits/flaked coconut (optional) to taste

Instructions:

Mix the Bran Flakes, Tiger Oats and seeds together in a large, fairly deep, ovenproof tray.

Mix the honey and sunflower oil together in a large jug and heat in the microwave for 1 min.  Pour this mixture into the ovenproof tray and stir the dry ingredients carefully to ensure that they are well coated.

Bake the mixture in the oven for a total of 45 min at 140°C.  After each 15 min interval i.e. at the 15 min and 30 min point, remove the tray from the oven and stir the mixture again to aid the distribution of the honey and to ensure even baking of all the ingredients.

Remove the tray from the oven and allow the muesli to cool before adding the pecan nuts, dried fruits, flaked coconut and whatever else you fancy.  You will need to continue stirring the mixture often as it sticks very easily as it cools.

Cook’s notes: Store in an airtight container.  If it loses its crispy texture, place in oven for a few minutes to re-crisp. Serve both these muesli’s with some tahini and/or greek yogurt, you can add extra honey or maple syrup, but they are ‘sweet enough’ as they say.

So get cooking good looking, once you have experienced these muesli’s you will be converted.

In dedication to your glowing health

Marlien x

 

 

Breakfast, Wellness + Nutrition

The All In One Guide To Green Smoothies Green Smoothies

5th November 2016

We know how fabulously healthy Green Smoothies are.  We all need the greens, fiber, good fats and nutrients.

One of the reasons I love a green smoothie for breakfast is that it’s actually super quick and easy to make and digests easily, so it doesn’t hinder the all important cleansing/ house cleaning time that our body needs and delivers an exceptional punch of nutrients.

I recently came across this very well researched and comprehensive article about Green Smoothies that I feel compelled to share here.

The All In One Guide To Making A Green Smoothie

In fact, go ahead and subscribe to this Positive Health Wellness if you are investing in your health, it’s a great resource.

Please comment below and share your favorite green smoothies combinations, I would love to hear from you.

Dedicated to your radiant health,

Marlien