07 Tuesday Apr 2015
Posted in New Zealand, Random Stuff
Me (R) with my little sister (L) a million years ago in New Zealand
(Image by TSL’s Dad)
Sisters function as safety nets in a chaotic world simply by being there for each other. (Carol Saline)
Me (R) with my little sister (L) late last year in Sydney!
(Image by LM)
My sister and I have family visiting from New Zealand this week, so I’ll be a little scarce. See you on the other side!
09 Wednesday Apr 2014
Tags
AIP, Autpimmune Protocol, Cheap Eats, Cooking, Family, frugal, Graham Kerr, Paleo, Recipe, Soup, Vegetable Soup, vegetarian
(Image by TSL)
I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.
What keeps me motivated is not the food itself but all the bonds and memories the food represents. (Michael Chiarello)
I have such fond memories of sitting down to a big bowl of my Mum’s soup on rainy winter afternoons when I was a girl. Mum had this thing about us all sitting down together as a family at meal times (which I now appreciate!). We would have lovely steaming bowls of soup served with toasted Vogel’s bread and butter. Dad’s favourite soup was a beef shin consommé. And mine was Mum’s root vegetable soup. I LOVED it. Turns out I still do.
Mum’s root vegetable soup was based on a Graham Kerr (aka the Galloping Gourmet) number. It’s a super thick and hearty vegetable soup. Chock full of goodness.
Even now, the memory of that soup takes me back to the round table at our old family home in Auckland…
Isn’t it lovely how certain foods can evoke such strong memories?
After I posted about bone broth the other day, a girlfriend asked for some ideas on how to incorporate more of this wonder-food into her family’s diet. One thing led to another. The synapses started firing in ways I don’t begin to understand, and I somehow arrived at my childhood root vegetable soup… A perfect way to use lots of yummy chicken bone broth. And, with the added bonus of including a seriously hefty amount of vegetables. Gotta’ be happy with that combo!
The beautiful thing about this soup is that, thanks to all those lovely root veggies, it is wonderfully sweet. Kids will love it!
And of course, this version is autoimmune protocol-friendly, too.
(Image by TSL)
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor. Marge Kennedy
So, here’s my take on Graham Kerr’s soup. I reckon it comes pretty close to his in flavour – and, I’ve added some turmeric because its such a potent anti-inflammatory.
I’m pretty chuffed with how my soup turned out. I’ll definitely be making it again, and I’d love to hear from you if you give it a go, too…
(Image by TSL) Ingredients 1 x Tablespoon fat (I used coconut oil) Method 1. Throw your fat into a large pot. Melt over a medium heat. 2. Add chopped onion and sweat for ten minutes (I use a timer) While the onions are working their magic, peel and chop the kumara and carrots. Peel and crush the garlic. 3. Add the garlic to the pot. Stir for a minute or two. Add the kumara, carrots, herbs and turmeric. Season generously with salt. Sweat the mixture for a further ten minutes. Give it a good stir every now and then. 4. Add the vegetable stock. Bring to the boil. Pop on the lid and lower the heat to a simmer. Cook for thirty minutes. 5. Carefully purée your mixture (in batches) in your blender. Add the coconut milk as you blend. 6. Taste for seasoning and serve with freshly chopped parsley as a garnish. E N J O Y ! The BEST Root Vegetable Soup
2 x large onions, chopped
2 x cloves garlic
750g kumara or sweet potato (2 large ones)
750g carrots (about 5 large ones)
1 x teaspoon dried sage
1 x teaspoon dried oregano
1 x teaspoon dried basil
1 x teaspoon turmeric
2 1/2 cups chicken bone broth/stock (substitute with vegetable stock for a vegetarian option)
1 x cup coconut milk
Parsley, chopped (for garnish)
Shared on the Phoenix Helix AIP Recipe Round Table
19 Wednesday Mar 2014
Tags
Autoimmune Protocol, Cousins, Family, Genetics, Giving up gluten, Gluten intolerence, Health, Inflammation, New Zealand, Skin Problems
Cousins…
I’m the bossy one forcing a hug…
(Image by TSL)
I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.
It’s been a bit of a mad time here at Casa TSL. We are well on the way to getting the house organised to sell. And then, last week, we were advised that my Dad was having surgery to have his thyroid removed. And, as resilient and invincible as my Dad is, I kind of felt a trip to New Zealand was required. So, while LM toiled away here, I flew back to Auckland for a few days.
I’m so glad I did. I got to spend some lovely time with both my Mum and Dad. And, my Dad remains resilient and invincible.
There’s something about BIG life events, isn’t there? Weddings, funerals, health scares – they all bring family together. And, this trip home was no exception. I caught up with my favourite cousin (I’m pretty sure none of my other cousins read this blog, so I should be safe!). It was just fab’ to see him. It’s been too long between drinks.
Cousins (Take II)
(Image by TSL)
We had a good old chin-wag. And, I learnt something. The skin issues that have plagued me for years, and lead me to the Autoimmune Protocol, extend beyond my immediate family. My cousin suffers from similar problems. POWERFUL genes, these TSL genes!
Any-who, we talked a lot about gluten. And I can drone on about the nasty effects of gluten for a long time. I’m almost evangelical about it. You know how when smokers give up cigarettes, they often become the staunchest and most vocal anti-smokers? Well, that’s me about the evil effects of gluten. I was the bread-loving queen. Even now, the idea of artisan, sourdough has me salivating. But no more for this girl.
After 23 years of trying to get rid of my skin issues, not one doctor suggested that gluten could be the problem. And giving up gluten was all it took to clear everything up almost completely.
And, then I learnt about all the other side effects that can be caused by gluten.
So now, I think everyone should give up gluten for 30 days – just to see how they feel. If there’s no change, well – no harm done. But, if you feel better; if your skin is clearer; if your brain loses its fog; if your joints stop aching – then gluten may well be the culprit. Isn’t it worth it just to see?
Could you be sensitive to gluten?
Gluten is a large molecule. It’s very abrasive to the lining of our gastrointestinal tract. And, it’s impossible for us to digest.
Whenever you consume foods with gluten such as wheat, oats, barley or rye, you risk damaging the lining of your gastrointestinal tract. In fact, the more gluten you eat, the greater the risk. Something to think about when the norm for many is cereal for breakfast, a sandwich for lunch and pasta for dinner… Once your gut lining has been damaged, you set yourself up for intestinal permeability which can then lead to all sorts of food sensitivities, skin problems, brain fog, depression, and many autoimmune conditions.
Something to think about?
The best way to go gluten-free is to shop the periphery of your supermarket. Ignore the lure of all the processed gluten-free options. Sure, you may lose the gluten, but the other highly processed ingredients aren’t doing you any favours either. Rather, try adding in plant-based foods. It’s amazing what you can do with vegetables when you start experimenting. Ever tried zucchini noodles?
Gluten Sensitivity Warning Signs
These are a number of common potential warning signs that gluten is not your friend. Here are a few of them:
Not yet convinced? A couple of the more compelling recent reads are:-
Wheat Belly by William David, MD
Grain Brain by Ron Perlmutter, MD
Has anybody else experienced health wins by giving up gluten?
11 Tuesday Dec 2012
Posted in Food
Tags
Christmas, dessert, Drunken Aunties' Plum Trifle, Family, Jared Ingersoll, Maggie Beer, New Zealand, Plums, Recipe, Summer, Trifle
Like many Australians, I’m a little bit in love with Maggie Beer. She’s warm and unpretentious. She’s got a great way about her. And, her recipes work. Even if she is a wee bit too addicted to verjuice!
I like her food philosophy, too: “Seasonal produce, picked at its peak of ripeness, is the basis of everything I do – it’s all about the flavour. Taste and quality are paramount … I hope I can share my love of a good food life with you all.”
Her sultana cake is one of my go-to baking recipes. Seriously good.
This week I’ve got my Mum and Dad visiting from New Zealand. We’ve been talking all things Christmas and planning the family time that is fast approaching in a week or two. We’ll be spending some time at their beach-house while we’re all together. There’s a big plum-tree in the garden and it is heavy with fruit at this time of year.
Last year, I made Jared Ingersoll‘s Drunken Aunties’ Plum Trifle. It was most yummy, if somewhat labour intensive. This year, I thought we might be a little less ambitious…
Dad, this one’s for you.
Maggie Beer’s Plum Cobbler
(Image from MaggieBeer.com)
Maggie Beer’s Plum Cobbler
500g blood plums (cut in half, stone removed)
2 Tbsp unsalted butter
2 Tbsp brown sugar
2 Tbsp verjuice
Topping
1/2 packet ginger snap biscuits (blended to a fine crumb)
2 1/2 Tbsp unsalted butter
1/4 cup brown sugar
1/4 cup plain flour
1/2 cup almond flakes (toasted, to serve)
Runny cream (to serve)
Preheat a fan forced oven to 180C.
Place the plums into a baking dish and dot each plum half with the a little butter, sprinkle with two tablespoons of brown sugar and drizzle with two tablespoons of Verjuice. Place the plums into the pre heated oven to cook for 15 minutes.
While the plums are cooking combine the remaining ingredients for the cobbler topping into a mixing bowl and rub through the butter until it looks like coarse bread crumbs.
Once the plums have been in the oven for the 15 minutes remove, top with the cobbler mixture and return to the oven for a further 30 minutes. Remove from oven, sprinkle with almonds and serve warm with runny cream.
Maggie Beer has a number of cook books (my favourite is Maggie’s Kitchen). If you’d like to learn more about her, check out her website here. She has a recipe for a Dutch Ginger Cake that might just be next on my list to try…
