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Tag Archives: Grain free

VEGGIE WALNUT “COUS COUS” with LEMON-BASIL CREAM

Walnut Cous Cous Ingredients

  • 3 cups walnuts
  • 2 Tbsn nutritional yeast
  • 2 Tbsn olive oil
  • Salt & pepper to taste

 

Lemon-Basil Cream Ingredients

  • 3/4 cup cashews, soaked overnight
  • 2 Tbsn fresh lemon juice
  • 1/4 cup water (don’t use the cashew soaking water)
  • 1/2 cup fresh basil
  • 1 small clove of garlic
  • 1/4 tsn cayenne pepper (optional)
  • Salt and pepper to taste

 

Veggie Mix Ingredients

  • 2 Tbsn olive or coconut oil
  • 1 garlic clove, minced
  • 1 large spring onion, finely chopped
  • 2 large carrots, chopped (about 2 cups)
  • 1 bunch asparagus, cut into 1 inch pieces (about 2 cups)
  • 400g artichoke hearts, drained (fresh or canned)
  • 1 can chickpeas, drained and rinsed
  • Salt and pepper to taste

 

 

Instructions

  1. To make the walnut cous cous, pulse the walnuts, nutritional yeast and olive oil in a food processor until finely chopped to “cous cous” size.  Transfer to a large bowl, season lightly with salt and pepper.  The cous cous should be room temperature.  If you like, you can warm it up in the fry pan after Step 3.
  2. To make the lemon-basil cream, add all the ingredients to a food processor or high speed blender and process/ blend until mixture is smooth and creamy, adding more water if necessary.  Scrape the mixture into squeeze bottle or serving bowl and set aside.
  3. To make the veggie mix, heat oil over medium-high heat in a large pan.  Add garlic, spring onion and carrots.  Cook until the carrots start to become tender.  Add asparagus, cook for 3 minutes more.  Add artichokes and chickpeas, season mixture with salt and pepper.  Continue cooking for a further 3-5 minutes, until artichokes and chickpeas are heated through
  4. Add veggie mixture to serving bowl with walnut cous cous, toss to combine.  Serve with lemon-basil cream and garnish with fresh basil

 

 

Thanks to 86 Lemons for a great recipe www.86lemons.com

GLUTEN, GRAIN & YEAST FREE BREAD

 

Ingredients

  • Almond meal – 1 cup
  • Chia seeds – 2 tbsn
  • Water – 30ml
  • Arrowroot (sifted) – 3/4 cup (can also use Tapioca)
  • Bicarb soda (sifted)- 1 tbsn
  • Apple cider vinegar – 2 tbsn
  • Eggs – 3
  • A good pinch of salt

 

Method

  1. Preheat oven to 175C
  2. Soak chia seeds in the water whilst preparing the dry mix.  Stir to make sure the seeds are immersed in water.
  3. Sift arrowroot and bicarb soda into a bowel.
  4. Add almond meal and salt, and mix well.
  5. Use a whisk to combine the dry ingredients to help break up lumps and distribute the ingredients evenly.
  6. Add eggs, soaked chia seeds, and apple cider vinegar.
  7. Combine everything well until there are no lumps (about 1 minute of whisking).
  8. Don’t be tempted to add anymore water; the mix is suppose to be thick.
  9. Pour mix into a baking tin lined with non-stick paper, or a silicon bread mould lightly coated with oil.  Or you can use a spring form cake tin.
  10. Bake for 25 minutes until the bread is firm to the touch and bounces back when lightly pressed.  The top will be golden in color and firm to the touch.
  11. Remove bread from the oven and turn out onto a cooling rack
  • Adjust cooking time to 45-50 minutes if cooking a double mix (which i recommend)

 

*Props to Tania Hubbard for this great recipe www.glutenfreegrainfree.com.au *