Tuesday, April 16, 2013

Eating Clean: A Russian Inspired Dinner

Inspired by a good friend of mine who has a passion for clean eating and deep knowledge of the mind, body and soul I felt compelled to revisit my blog and begin to write/post again.  Belinda, a mother and vibrant business woman has been on an adventure of eating clean for 30 days.  So what?  Lots of people do.  During this time her Nan has become very unwell and sadly passed away.  Often at these times we find it difficult to eat clean and honestly.  For Belinda she has stayed the course.  I would think that in continuing to nourish her body, her soul would be able to be very present with her loved one, and connected.
Upon deciding to return to my blog and to my clean eating habits too, my daughters body spoke to our kinesiologist about the need to return to our candida cleanse for a fortnight.  This would be to ensure that we can strengthen her immunity during the seasons of change upon us allowing it to combat any possible reoccurrance of glue ear - something we hope not to endure this winter.  I say "our" because if my daughter needs this, then Mama does too.

Here is our beginning of:

  • zero processed food
  • whole food goodness
  • reduced gluten
  • zero sugar - including refined and natural sugars, with the exception of fruit in moderation
  • and in our lives no dairy (which is permanent) or no milks of any sort.
The first meal is Russian inspired and modified from Eleanor of Petite Kitchen:

Click here for her Borscht Soup recipe full of vegetable goodness. 
I modified the recipe by replacing stock with water and tamari sauce to taste, and butter for olive oil.
As we are dairy free I found and created raw cashew sour cream.  Rawtarian's recipe for cashew sour cream is here.
To accompany our soup I baked quinoa bread, modifying "The NZ Food Allergy Cookbook" recipe.

Quinoa Bread
1 c           quinoa flour
1/3 c        barley flour
1/2 c        tapioca flour
1 1/2 tsp  baking powder
3/4 tsp     baking soda
2              eggs
3/4 c        water
1/4 c        olive oil

Mix dry ingredients together.  Make a well and add wet ingredients.  Mix. Place in greased loaf tin.  Bake for 20 minutes in a pre heated oven to 190 degrees.  Reduce oven to 175 degrees and bake for a further 10 minutes.

The meal was enjoyed by our nearly four year old (twice), our 19 month old (twice) and us (twice). Can't wait to make it again.

1 comment:

  1. Thank you Chelle for your support, like a mirror, you too are my inspiration, I've said it before, and I'll say it again, you are supermama xx


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