Karimah’s Wheatfree Glutenfree Eggfree pancakes.

wheatfree pancakes

Ingredients
1tablspoon #flaxseeds soaked overnight in 1 cup of #water , 1cup of #millet flour . 1 tablespoon of #walnuts or #cashews or#peanuts #soaked overnight. 1teaspoon #tumeric
METHOD
After soaking nuts and flax seeds the night before add gelatinous flax seed water mix to millet powder and spices in the blender and blitz. The consistency of the batter should be like toothpaste not too watery or too thick.
Using a small frying pan wipe it round with #oliveoil on apiece of kitchen tissue. Add a tablespoon of the mixture and let cook for 2-3 minutes on low heat . Using a spatula tease round the edge of the pancake. When you are easily able to lift the centre of the pancake off the bottom of the pan then it’s ready to flip over . Flip it and cook on the other side. Cook for a couple of minutes. Take out set aside and cook more . You can keep the batter in the fridge format least 3 days.
#pancakes #wheatfree #glutenfreevegan #veganrecipes #eggfree #

VEGAN PANCAKES BILLINI

My blood type diet has not allows me to have onions or curry for over a week.I think I’m type O but what I do know is I have a blood called “rouleaux” which means that the platelets stick together in chains which makes it difficult to go through arteries. I have had at least one mini stroke TIA.
I had a nutritional blood test in 2009 and really ignored the diet sheet because ti looked too hard.I was really super ill 2 weeks ago and decided I had better knuckle down and give the diet plan a chance especially as I’m dishing out food advice to others.

I have stopped wheat, sugar, coffee, tea,red meat, chicken, eggs. I am not even allowed onion, garlic, chilli and ginger…. and alhmdulilah praise God , I’ve been good,

vegan pancakes and beans.jpg

HEAD COLD VEGAN FOOD

Now I have a head cold and cough and I’m resulting to my cultural remedies of hot spice garlic chilli onions ginger to fight the virus . It is vital like #Ital to eat vegan food when we’re ill because the body needs all its energy to fight the virus not digest #animal products .

These 100% vegan pancakes to go with curried beans are made from

INGREDIENTS

  • 1/2 tbsp of soaked flaxseeds in 1/2 cup water (egg replacement)
  • 1/2 cup sunflower seed milk
  • 1 cup of millet flour
  • We added 10 ml of ajwain seeds and 10 ml of cumin seeds for extra medical benefits

METHOD

  • Blend ingredients in blender ideally to break down flax seeds
  • wipe round small frying pan with kitchen roll or brush with tiny bit of olive oil
  • add 1 table spoon of batter and cook on low heat for a few minutes turning frequently
  • now millet is not wheat and these pancakes can be a bit soggy on the inside if too much batter is used, but we find if you leave them on a plate after you take them out of the pan they keep on cooking through and get more firm insha’allah
  • any left over batter lasts about a week in the fridge in air tight container

#lunch #brunch #bakedbeans #curry #vegan #vegetarian #indianfood #halal #flexitarian #health #healthyfood #wheat free 

Quranic Foods, Basil, Tricolore Salada

Basil Salada Tricolore……..

Basil

Reyhan (Arabic)

Tulsi (Hindi)

Basil is the fragrant herb that flavours this salad.This amazing superfood has so many healthful benefits.

HEALTH

 Basil contains a unique combination of chemicals generally known as flavonoids.

 The flavanoids in basil are called  Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.

 They protect the cells of the body from radiation damage and oxidation, which includes anti-aging.

We have to remember in these salad herbs  they contain essential volatile oils and these essential oils can break into thousands of small molecules that get distributed around the body even at cellular level.

 The essential oils contained in basil are anti-bacterial.

These oils are so powerful that they are able to combat bacteria that have become resistant to anti-biotics maasha’Allah.

The essential oils in basil are also an anti-inflammatory.

This is traditionally an Italian salad, however this could easily be disputed by Middle Eastern and Asian nations. The delicate balance of cheese, fruit and herbs plus bread is as ancient as time it’s self.
Please choose your quantities according to your guests.

tricolore-instagram
Ingredients.
• Tomato,
• Cucumber,
• Avocado
• Mozzarella cheese,
• Olive oil
• Black pepper
• Sea salt/kosher salt
• Basil herb fresh and dry

Islamically soft white unsalty cheese is the best to eat according to Islamic medicine classical scholar Ibn Jawziyyah. The scholar Ibn al-Qayyim in his Prophetic medicine said regarding cheese:
“The moist unsalted cheese is good for the stomach and passes easily into the organs; it increases the flesh and softens the belly in a moderate way. Salted cheese is less nutritious; it is bad for the stomach and harmful to the intestines. Old cheese restricts the belly, as does grilled cheese, and is good for ulcers and prevents diarrhea.”

Method
• Mix black pepper, salt and dry basil with equal parts of olive oil and apple cider vinegar.You could add fresh garlic and fresh green chilli to taste.
• Leave this vinaigrette to give the herbs the time to infuse into the dressing while you prepare the rest of the salad
• Remove mozzarella cheese from the water it comes with and slice into smaller pieces
• Wash and slice the tomatoes
• Wash and cut in half long ways the avocado, remove the stone and scoop out flesh from both sides using a large spoon and cut into slices about 1/2cm thick ideally.
• Wash and dry the herbs, you can be as generous as you like with the fresh basil as it has so many healthful benefits, Alhamdulillah, praise The Creator Allah.
• shredded the fresh basil leaves.
• Arrange the cheese, tomatoes and avocado however you wish
• Spoon over the vinaigrette
• Sprinkle with herbs
• Enjoy alone, with another salad or wholegrain bread.

BASIL….sacred super food…..antibacterial, anti-inflammatory, good for heart health, combats stress,fever reducer,immune booster, diabetes preventer.

USEFUL READING

https://draxe.com/benefits-of-basil/

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85

SOAK YOUR OATS

green kitchen 056logosalaam, good morning, I am a qualified clinical nutritionist and would advise everyone to soak oats the night before and throw away water before cooking.The skin that surrounds the oat grain is an enzyme inhibitor contains phytic acid that will rob the body of essential minerals so we think we are doing good by eating oats but without soaking/fermenting we are causing our bodies harm, thank you

“What’s Up With Oatmeal And Phytic Acid?
Food bloggers have taken a cue from food writer Sally Fallon in her book Nourishing Traditions and have soaked grains overnight in warm water with a dash of whey or yogurt in order to reduce the phytic acid content in the grains. Phytic acid does, indeed, inhibit your absorption of minerals (calcium, zinc, iron, and magnesium to name a few).
The soaking strategy does work to reduce the phytic acid because it activates the phytase enzyme in the grain to break down the phytic acid. The phytic acid disappears like a traditional foods miracle and you get more minerals out of your food. The problem with oatmeal is that it lacks sufficient quantities of phytase. Soaking it will make it cook faster and that is a great thing on a busy weekday morning, but the soaking does not help from a phytic acid perspective.
How do I know?
The food science literature on phytic acid is voluminous — only bits were captured in the 20-part e-course and in the 40+ page paper. Below is a graphic display of a study from the food science literature comparing the reduction of phytic acid in various grains. Notice that the phytic acid content of wheat, rye, and barley decrease rapidly with soaking. It is apparently the same with buckwheat, kamut and spelt; I have limited information on quinoa, teff, and amaranth. Phytic acid in oats and corn decreases very little over the same 12-hour period. These grains are both noted exceptions in the food science literature. Millet and brown rice are similar as well. It is not as if a 13th hour of soaking would have made a big difference. Soaking simply is not effective with every high-phytic acid food. (Soy milk and phytic acid is a good example.)”
taken from http://www.phyticacid.org/oatmeal-phytic-acid/

WHOLEFOOD – THE HUMBLE POTATO

WHOLE FOOD

I am a massive fan of wholefood in the sense of using as much of the food as possible. The way the Creator made most if not all food produce, is that all parts can be used, not necessariy for eating but for far more than we in our urban bubbles are aware of .

For example,leaving the skin on a potato versus peeling, it will retain some of the indigestible fiber and lower the impact of the potato starch on blood glucose levels.

Potato Fat Content.

If you are going to choose the Potato Diet, as your chosen way of trying to lose weight.
You will want to know how much Fat their is in a Potato. A medium sized Baked Potato has a trace, 0.2 grams of Fat, that is obviously without any dressing. When people are using the Potato Diet to try an shed a couple of pounds, it’s always the Baked Potato Filling, that they struggle with.

It wouldn’t be worth eating a Baked Potato which has a trace of Fat, only to fill it with Cheese or another high fat filling, that would be 1 step forward, and 2 back.

Why not try a couple of these Low Fat Baked Potato Fillings, so that you keep your Potato Fat Content as low as possible.

JACKET POTATO

Low Fat Sour Cream, instead of Butter.
Low Fat Cottage Cheese, instead of Regular Cheddar Cheese.
You can also try Low Fat Cheese, but in the past, i have always found it a little dry.

So just remember, that the Potato Fat Content is basically nothing, it’s always the topping or filling that is adding Fat to your meal.

Regardless of cooking method, some dietary carbohydrates, such as potatoes and refined grains, have a higher GI score than others. Choose whole grains, such as brown rice and whole-grain wheat bread, when possible, to control postprandial blood sugar levels. Furthermore, the GI of any food is based on your body’s ability to digest and absorb carbohydrates. The exact scores and numbers vary among healthy subjects, people with diabetes and people with diabetes taking insulin. Talk to your dietitian if you need help planning meals for a diabetic diet.

EXTRACTS TAKE FROM THE FOLLOWING LINKS

http://jacketpotatodiet.blogspot.co.uk/

http://www.livestrong.com/article/430497-why-does-the-cooking-method-change-the-glycemic-index/