Pineapple & blood orange frappe

You guys, I know it’s not my normal thing blending lots of fruits BUT I’m trying to get my body ready for the 30 or so hours of travel we are embarking on this Friday. I am keeping ginger farmers afloat at the moment with the volumes I am consuming. I’m also trying to finish up all the food in the house, hence the sometimes odd combinations.

INGREDIENTS
350g pineapple, frozen overnight
60g blood orange (half)
100g coconut water (I love Natural Raw C)
A tablespoon of mint
A ton of ginger

METHOD

Blend all ingredients in the Thermomix on speed 6 for 15 seconds.

Serves 2

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Dientamoeba Fragilis

When I received a call from our family GP in June telling me that my six-year-old son had Dientamoeba Fragilis, I was totally unsure how treatment would progress.

She told me it was great that tests had uncovered what was going on in his tummy BUT there has been conflict between doctors on whether it actually causes pain & how to best treat this parasite. Initially recommendation was to introduce a daily probiotic and yoghurt to potentially crowd out the “bad bugs” in his tummy.

First of all, how did he get this? Unfortunately it is one of those lovely bugs that is transmitted via “faecal-oral“. I found out soon after he was diagnosed that 2 girls he plays with at school have had the same parasite this year.

He complained of a sore tummy daily for the last 6 to 8 weeks. I know that most boys fart a lot (TMI?) but he never did until the parasite arrived, much to his amusement & my bemusement! His behaviour also became very erratic with outbursts of anger interspersed with being over emotional and crying more easily than normal. His sleep at night had also regressed, with him waking at 5am daily & always waking during the night. He also had night terrors – “waking” crying & inconsolable. A few weeks ago he was shouting at me “shut up”, throwing pillows & books at me. He then eventually lay down & simply closed his eyes. He has no recollection the next morning.

Treatment
I am not averse to taking antibiotics however if I am able to cure the bug by diet & natural supplements (including kefir & probiotics), then I’d be crazy not to.
So what have we tried?
Kombucha – he tried one sip & said it was too fizzy (he’s never had a soft drink).
Coconut kefir – hated it.
Probiotics – Inner Health for Kids is flavourless & he has been having it daily.
Wild oregano oil – I put 2 drops on the soles of his feet for a few weeks.

Bone broth – I bought the frozen cubes & snuck them into low-fructose smoothies packed with berries & natural yoghurt. I would deem this a success.

Low-starch, grain-free, sugar-free, low fructose (& nut-free for school) diet. Well this was the most challenging….
Fruit – he is currently eating berries only. Previously he would eat a couple of bananas every day.
Dairy – we only have organic milk, yoghurt & butter in the house.
Yoghurt – is it just me or is a yoghurt with claims of probiotics just cancelled out by 15% sugar? We have organic natural or Greek only with no added sugar.
Meat – even though I haven’t eaten meat for 20 years, my children do consume high-quality, organic, grass-fed meat. Organic beef mince, organic lamb, organic chicken are on the Menu.
Seafood – they love crumbed fish so I crumb fish fillets in an organic egg & almond meal to keep it grain-free
Grains – this is by far the toughest area for my son. So far I have removed all gluten. This has meant more rice & corn based products which is also not ideal. . We are using a rice & corn based pasta (Aldi). For breakfast he either has rice puffs (100% brown rice), corn flakes (I’ve found a brand less than 6% sugar), gluten-free Weetbix (made with sorghum, about 2% sugar)

Bread – the biggest failure by far! He has not liked any of the gluten-free breads I’ve tried including Deeks, Naturis, & even the Coles & Aldi home brands. I’ve had success with 2 types of gluten-free wraps only.

We followed this gluten-free & low-fructose lifestyle (diet is the wrong word) for about 6 weeks. He slept a bit better, was less emotional & angry, & never complained about a sore tummy.

Then this thing called life got in the way. There were parties, play dates, rugby matches and evenings out. The anger and tears are back. Last night he woke in such a bad abdominal pain around 1:30 AM (crying, couldn’t even get dressed he was in such pain) that we took him to hospital. Of course nothing showed up. He has complained of a sore tummy again today.

This is just our personal experience. I’m not a doctor or a nutritionist. Go with your gut in every sense of the word – I was chatting to a family today whose son has had some additional behavioural needs & they too have experienced the profound positive outcomes of a bio-individual diet, whether it is Paleo, gluten-free, dairy free, vegan or more tailored to crowd out certain foods that your body reacts to.

Paleo chocolate banana coconut flour cake

PALEO | VEGETARIAN | GLUTEN-FREE | DAIRY-FREE | 6 INGREDIENTS ONLY

INGREDIENTS

3 large bananas (approx 400g)

110g coconut water (I used Natural Raw C)

3 organic eggs

1/2 cup coconut flour

1/2 cacao

75g tahini

I inadvertently forgot baking powder, but it turned out perfectly without

Optional: 1/2 cup raspberries (to put on top)

METHOD

1. Blend bananas, coconut water & eggs together

2. Throw in coconut flour, cacao & tahini. Put on reverse, around speed 3.5

3. Throw into a lined loaf tin, cook for 50 minutes at 170 degrees celsius

It is a fudgy, heavy texture & quite rich! Would probably be delicious with some whipped coconut cream.

Pink grapefruit & strawberry frappe

VEGAN | RAW | GLUTEN FREE | DAIRY FREE | PALEO | LOW FRUCTOSE | JERF

I have never done a juice fast, nor do I plan on ever doing one but I do love adding a blended smoothie / frappe every so often to get a massive nutrient hit in a condensed form (eg 3 cups of spinach blended down to approx 1 tspn, you know what I mean?).

This guy is low fructose for all the IQSers & with the amount of ginger I spiked mine with, I’m hoping all bugs will stay away.

INGREDIENTS

1 pink grapefruit (mine was approx 400g, down to about 275g when peeled)

10 strawberries (approx 150g)

10 ice cubes (approx 100g)

1 tablespoon mint

Ginger, to your taste – I used about a dessert spoon full

METHOD

Throw all ingredients into the Thermomix or your preferred blender, whizz until well liquified. I used speed 6 for 10-15 seconds.

Drink immediately.

Makes 2 glasses, or if you’re greedy like me, you can polish off the whole thing on your own

Spinach strawb blood orange juice

What it lacks in looks, it makes up for in both taste and nutrients…now that the boys rugby season is over, we have spent the last two Saturdays at Orange Grove Market. One of my favourite fruits, the lemonade fruit has been irresistible so I figured at this time of year while flu & are the nasty bugs continue to circulate, I’d dose up on nutrients in the hopes that when we head to the UK in two weeks we will all be well.

SIX INGREDIENTS

150g strawberries

130g blood orange (1, average size)

150g lemonade fruit (1, large)

50g spinach

100g coconut water (or water)

Ginger, to taste. I like mine with some kick!

Blend all ingredients (I don’t juice) & try to ignore the awful colour it becomes because it really is delicious!

Vanilla miso tahini fudge

VEGAN | GLUTEN-FREE | NUT-FREE | DAIRY-FREE | EGG-FREE | LOW FRUCTOSE | IQS APPROVED | 6 INGREDIENTS ONLY | ONE PAN ONLY

I become innovative when I am craving something sweet – which is a dangerous attribute to have! After scanning the pantry, I came up with this combination which is incredibly fudge-like but without any sugar, dairy, preservatives, colouring & minimal plastic packaging (my other passion currently is the environment). The only ingredient that comes in plastic is the Miso paste.

INGREDIENTS
100g tahini
80g coconut oil
35g coconut butter
1 1/2 teaspoons rice malt syrup
1 teaspoon miso (I love Spiral Foods)
1/4 teaspoon vanilla powder (I use Heilala)

METHOD

  1. Melt coconut butter, coconut oil & miso on a low heat. I never bring any part of this recipe above a low heat. I find the Miso doesn’t completely mix in which gives the fudge some lovely salty pops
  2. Once almost all melted, tip in the tahini & sprinkle in the vanilla
  3. once all mixed together, turn off the heat & stir through the rice malt syrup
  4. You can let it cool slightly, then pour into silicone moulds. I recommend placing the silicone mould tray on a chopping board so it doesn’t bend/spill when you’re lifting it into the freezer. Seeing as it is halfway to Christmas, I thought I’d give my Christmas tree moulds a go 😉
  5. Depending on the size of your mould, these can be ready in as soon as 30 minutes.

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Chocolate brownies | GF SF NF

GLUTEN-FREE | NUT-FREE | SUGAR-FREE | VEGETARIAN | 6 INGREDIENTS ONLY | NO BLENDER NEEDED | CAN BE PALEO | CAN BE DAIRY-FREE

I’ve left you all hanging long enough for this recipe. It’s super simple, & can even be 5 ingredients if you prefer (this will also make it dairy-free)

INGREDIENTS
1 cup cacao
1 cup coconut flour
1 cup rice malt syrup or preferred sweetener (maple syrup, honey)
6 organic eggs
1/2 cup butter (if you want a dairy-free option, you can replace the butter with coconut oil)
1/2 cup coconut oil

METHOD

  1. Pre-heat the oven to 170 degrees celsius
  2. Sift the cacao & coconut flour into a mixing bowl. I find coconut flour can become quite clumpy so this step is best not skipped
  3. Crack the eggs into a small separate bowl & give it a 10 second gentle whisk
  4. Melt the butter & coconut oil on a low heat in a saucepan
  5. Tip the melted butter & coconut oil into the mixing bowl
  6. Add in the rice malt syrup & eggs
  7. Stir until well combined
  8. Tip into a slice tin (approx 20cm x 30cm), lined with baking paper
  9. Use a knife or spatula to level it out
  10. Set a timer for 25 minutes
  11. Allow it to cool in the tin, then slice as required. I cut them into approx 3cm x 3cm sqaures & it made 54.