Pumpkin and Chia Jam

Yet another Pumpkin recipe!

If you’ve managed to quit the sugar or trying to, but craving for a jam, try this recipe. You will love it!

Maybe you have some baked pumpkin left from Pumpkin Bread recipe, then this will be a great use for it.

This recipe also contains chia seeds; such a good source of calcium, protein, magnesium and phosphorus. Enjoy and stay healthy.

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Pumpkin and Chia Jam

Ingredients:

500 g ripe sweet pumpkin, alternatively roasted ready-to-use pumpkin
2 tablespoon black Chia seeds
3 tablespoon honey, for diabetic version use 1 teaspoon of Stevia sugar or add no sweetener at all

Method:

1. Preheat oven to 185C. If using ready-to-use pumpkin go to step 3.
2. Remove the pumpkin seeds, cover and bake for 50 minutes or until soft.
3. Transfer all the soft pumpkin including any liquid collected in the pumpkin into a food processor, add chia seeds and honey. Process until smooth and put into a glass jar to refrigerate.

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Cloudy Spinach Soup

Spinach is very versatile and it is easy to incorporate spinach into a diet. That is great because spinach has so many health benefits. Vitamin C, or ascorbate, is chemically the simplest vitamin. Unlike humans, plants can synthesise ascorbate, accumulating it up to 10% of the total water-soluble ‘carbohydrates’, according to research findings. The washing process of pre-packaged spinach, which uses circulating water with chlorine-based sanitiser, “can be a potential source of ascorbate loss and younger plant tissues often have higher ascorbate concentrations than older ones, e.g. in spinach.” (Food Chemistry 233 (2017) 237–246) So, if you are buying spinach for a salad, try the baby spinach that is sold unpacked and wash it yourself.
The following is very interesting too:
“Dark green leafy vegetables are primary food sources for lutein and b-carotene, however these bioactives have low bioavailability… Lutein liberation and in vitro accessibility were three-fold higher from spinach puree compared to whole leaves. Results for b-carotene liberation were similar, whereas that of b-carotene accessibility was only about two-fold.” (Food Chemistry 224 (2017) 407–413) This is good to know, well supports my recipe for Tabouleh. They call lutein ‘eye vitamin’.

Spinach can be added to many savoury dishes, raw or cooked. I prefer cooked spinach in winter and raw in summer. We are in the middle of the winter right now in Australia. And, here I am again with a new soup recipe. Please enjoy!

Cloudy Spinach Soup

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Millet bread

Millet is an ancient grain that is gluten free and has less starch than wheat and rice. Millet has a high anti-oxidant activity and it contains multiple vitamins and minerals, also contains higher levels of protein.

In eastern Europe, they make porridge from millet, in central and west Asia they fry the grain and use them in the tea or consume as a cereal.

My great-grandmother used to make a millet bread for my mother when she was a child during the hungry post-war years. She remembers that bread as one of the most delicious treats of her childhood. So I decided to make a millet bread of my own and share with you.

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Millet Bread Recipe

Ingredients:

1 1/4 cup warm milk (cow, goat, almond, cashew, soya, any)
1 egg
1/4 cup oil
2 tablespoon honey
1 cup millet flour or 3/4 cup dry yellow millet
1/4 cup white rice flour
1/4 cup almond flour
1/2 teaspoon Himalayan salt
1 teaspoon Bi-Carb soda
1 tablespoon apple cider vinegar
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Zucchini Roulade

Food allergies. People have different approach to handling their food allergies. Some are proactive and want to change their diet. In Australia, Clinical Labs have a remarkable blood test called Food Sensitivity Test that checks 93 products. Others prefer to enjoy their current lifestyle and diet. In any case, everyone can enjoy this recipe below, this roulade is divine.

My Zucchini Roulade recipe is ideal for someone who is on gluten free diet. Especially, it will be perfect for those who have discovered that they are allergic to cow milk. I guess, I created this for myself 🙂

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Zucchini Roulade

Ingredients:

Base:
5oog small zucchini
1/2 cup goat milk
1 egg
1/4 cup oil
1/4 cup amaranth flour
1/2 cup white rice flour
seasoning as desired
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Marinated Zucchini Salad

Courgette (Zucchini) is a simple and affordable fruit that is harvested immature. Some information about zucchini was collected in the other post for Zucchini Patties recipe. Young zucchini have a subtle taste and they are perfect for being used raw in salads. If you like cucumbers try to substitute them with young zucchini and you will increase your vitamin intake. Below recipe uses uncooked zucchini but not completely raw!

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Marinated Zucchini Salad

Ingredients:

 5 small zucchini
100g soft goat cheese

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Sesame Tuna

This is a very simple and easy way to enjoy a fresh, high quality piece of tuna. I find, it is a perfect entrée meal to share or a snack for two on the weekend.

I was served a similar dish in one of the Melbourne’s restaurants years ago and since, I have been using this idea to experiment with different coatings and sauces. This method is so versatile. So, next time you see a beautiful piece of tuna in the shop, get it and have a try.

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Sesame Tuna

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Hawthorn Tea Recipe

Hawthorn (Greek Crataegus) is a beautiful plant that grows in all continents now. The leaves, flowers and berries have health benefits and they are used to produce medicine for heart diseases.

The British Homeopathic Review revealed of Dr. Green (Ireland):
“… For many years had a reputation for the cure of heart disease that caused patients to flock to him from all parts of the United Kingdom. He cured the most of them and amassed considerable wealth by means of his secret. 

For, contrary to the code, he, though a physician in good standing, refused to reveal the remedy to his professional brethren. After his death … (in 1894), his daughter, a Mrs. Graham, revealed the name of the remedy her father had used so successfully. It is Crataegus oxycanthus …”

The health qualities of Hawthorn are still being researched:
‘This study was to investigate the anticancer effects of the peel polyphenolic extract (HPP) and flesh polyphenolic extract (HFP) from hawthorn fruit in human MCF-7 breast cancer cells. It was found that the polyphenol and flavonoid contents of HPP were significant higher than that of HFP. Both HPP and HFP inhibited cell growth in a dose-dependent manner with …, suggesting that HPP was more effective against MCF-7 cells than HFP. … All these findings indicate that hawthorn fruit, especially its peel, is an excellent source of natural chemopreventive agents in the treatment of breast cancer.” (Food Chemistry, Volume 141, Issue 2, 15 November 2013, Pages 1008-1018)

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Hawthorn tree, Daylesford


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