Friends of B.H.K

Happiness is the highest form of health – The Dalai Lama

No matter how many kale smoothies we drink, no matter how much we avoid processed sugar or potatoes, “happiness is the highest form of health.”  I found this little quote put much of our current eating habits into focus.  Enjoy your food, whatever you’re cooking or eating!  A healthy, content and happy mind inevitably leads to a healthier body.

Happy gardener, happy cook, happy food, happy eater.

Jane and I are up in Mcleod Ganj, India, at the moment, spending time with the Tibetan Community in exile.  Read more about our antics here.  If you like this quote, we post regular things like this on our Facebook page.

Chagpo Nang (take care)……

Long life to the Dalai Lama!

FREE TIBET

Categories: Friends of B.H.K, Healthy Living, Inspiration | Tags: , , , , , , , | 2 Comments

Sava’s Elephant Garlic Flower Salad

Sava’s last lunch at the BHK

Here was this lunch offering, made by Jane and Sava.   A crunchy wonder, with bucket loads of veggies, topped with the ever intriguing, elephant garlic flowers.

This was Savannah’s last meal with us and we wanted it to be special.  We rustled up a few different salads, dips and even a piquant beige guacamole.

Sava is originally from South London, but is currently masterminding world domination (Sava style) which means spreading love, happiness and vibrant energy to all corners of the world.  Sava is also an ace vegan chef and was the perfect house guest during this raw time at the Beach House.  We have spent most of our time sitting around talking about food and travel, two of our most favourite chat topics.  Its been a gas….

Sava has an brilliant travel website, all about travelling the world and living your wildest dreams.  Its called travel butterfly.  Sava has just returned from travelling around Central and Southern America and there are loads of wonderful tales, images and tips to be found there.

These garlic flowers have thick stems with a potent garlic punch (the whole house stank of garlic after chopping a few up).  The flowers seem edible, with small yellow petals.  One bunch has lasted us quite a few days as its best used sparingly.  Warning, if you are worried about garlic breath, do not approach these flowers (and stop worrying).

You may like to add some spirulina, wheat grass or barley grass powder to the topping if you are raw, or even if you aren’t, this would give you a serious boost.  These are three heavyweight contenders of the superfood world.  It is said that you can live on these green powders (the barley grass actually tastes of dried fish) but not even I will venture this far down the road of cleaning my internals up.  The barley powder we have is labelled as a ‘powerful’ food and should be eased into, you wouldn’t want to over do it (this all seems very tame compared to my tequila slammer days, but unimaginably healthier!).

These salads are always super easy to get together, we’ve made them per person so you can just have it yourself, or share with the people you really, really like.  This is a big salad and designed to be a main meal so there is a lot of ingredients in it.  We realise this goes against some of our ‘The Big Four Raw Food No No’s’ but we are trying to be good!  We topped it with the elephant garlic flowers so we could measure the amount we ate with eat spoonful, it also looked great.

Elephant garlic flowers

The Bits

Per person – Handful of baby corn, 1 carrot (chopped), handful of mangetout, 1 ripe tomato, 1/2 courgette (chopped), 1/2 apple (green and sour is best, chopped), 1 stick of celery, handful of cucumber (chopped), handful of cos lettuce (chopped), 2 teas linseeds, 1 handful of mung bean sprouts, 2 teas alfalfa sprouts.

Topping – Handful of elephant garlic flower (chopped), handful of sunflower seeds, splash of olive oil.

Elephant Garlic Flower Salad

Serve

Layered with a creamy Miso, Tamari and Tahini Dressing, topped with the chopped elephant garlic flowers.

We Love It!

Mainly because Sava made it and she is very lovely indeed.  The elephant garlic is amazing and well worth seeking out, it explodes in your mouth and adds a spot of romance to the plate.

Foodie Fact

Native Americans believe wild garlic to help against ailments such as high blood pressure, asthma and scurvy.

Our Morning Juice Routine

Is stuttering along.  We are still getting into the routine of a mid-morning juice.  I used to have  a nice jug of coffee, now its a yogurt pot full of fresh juice.  I know which one my body prefers (bit sometimes I miss that aroma).

Jane made a magic juice this morning with the trusty Magimix.  Simple and not really worth a separate post, its similar to a couple we have done before.  It was a zesty Apple, Carrot and Ginger.  The perfect balance of sweetness with a kick of ginger.  Here is Jane mid juice:

Jane making morning juice

We aim to be drinking at least one juice per day and are finding that we are not hungry in the mornings.  This would make sense, all of our nutritional requirements are being met, so the absorption cycle of the body doesn’t really kick in until 12pm.  That’s when we whip out the salads.

We plan on getting a 25 kilo bag of carrots from a farm down the road and really getting juicy next week.  Apparently, if you drink too much carrot juice, you actually turn orange.  Watch this space, will make for interesting pictures I’m sure.

Happy days aheadX

Categories: Breakfast, Friends of B.H.K, Healthy Eating, Nutrition, Raw Food, Recipes, Salads, Sauces, Side Dish, Superfoods, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Ang’s Avocado and Mango Salad

Lovely Ang with cake and coffee

This one has floated all the way over from New Zealand.  That’s a long way for a recipe to float.

Big hugs and thanks to my ace mate Ang for this one.  Ang was a resident of Barcelona, but has recently left Catalonia for her native island, New Zealand.  In our topsy-turvy world of hopping around the place, I haven’t seen Ang in way to long, this salad reminds me of the amazing healthy food (and warm cookies) that she used to whip up in Spain when I visited.

This is exactly what we are looking forward to eating this month of raw-ness.

Ang is one of the most thoughtful and loving people I’ve met (not to mention rather amusing).  So here is ‘Ang’s Avocado and Mango Salad’ in all its glory, just like Ang, it’s fruity and sweet:

Try this one on for size – 

2 avocados
1 mango
1/2 cup corn kernels
1 small onion
1/2 red capsicum/pepper

Dice all of the above into tiny cubes and mix with a dressing made of the following:

1/4 cup oil
2 tbsp lime juice
Clove of garlic, crushed
Fresh red chilli, finely chopped
S&P

Enjoy!
I make this to take to parties or picnics but always leave a portion at home because it’s even better the next day.

This is adapted from a recipe in my beloved ‘The Essential

Vegetarian Cookbook’ by Murdoch books ISBN 0-86411-510-5 in which you also use chopped roma tomatoes, black beans, corriander and rocket.

Do you have a raw recipe we could try?

Ang’s Avocado and Mango Salad

Categories: Friends of B.H.K, gluten-free, Healthy Eating, Healthy Living, Lunch, Raw Food, Recipes, Salads, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Wild Garlic (Ramson) and Walnut Pesto

Ruth’s hand mid forage

Another hedgerow classic via our Beach House brother, Dan. This recipe was originally taken from the great book, ‘Wild Garlic, Gooseberries and Me’ by the brilliant Dennis Cotter. I haven’t read it, but will hopefully be acquiring it soon.

This is a cracking little recipe, nice and quick to get together and you gain the infinite pleasure of cropping your own bunches of wild garlic (or ‘Ramson’ in some parts of the world), that are free and absolutely delicious.

The amazing thing about pesto, like most good things, it gets better with age (to a point!). An overnight stay in the fridge and POW, the flavours leap out at you.

We will be trying it tonight with almonds (we have a walnut shortage) and mixing it into some wholewheat penne. Yum!

Thanks and hugs to Dan and Ruth for their constant inspiration.

The Bits

100g wild garlic leaves, 50g shelled walnuts, 200ml olive oil, 40g Parmesan, salt, pepper

Do It

Add all ingredients to a blender and give it a good blitz.  A small food processor is best here, like the ones you would use to grind coffee.

Wild garlic and walnut pesto

Serve

We have pesto spread thinly on toasted oatbread, or mixed in with wholewheat pasta.

Foodie Fact

Interestingly China in the largest producer of garlic in the world, at 13 million tonnes of the stuff, followed closely by India (800,000 tonnes), then comes Egypt and South Korea.  France is not even in the top ten!

Dennis Cotter is an Irish veggie chef who owns the ‘Cafe Paradiso’ in Cork. His cookbooks and approach to all things veggie cooking are always fresh and very delicious.

Heres a link to a great little garlic producer in Scotland, the really garlicky company.

Categories: Dressings, Foraging, Friends of B.H.K, Local food, Recipes, Sauces, Snacks and Inbetweens, Wales, Wild food | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Why cats cannot be vegetarian?

We have a very cool cat who visits us every day, his name is Buster.

Buster

He is a real character, very friendly and always making us laugh with his nutty antics.  We think he is semi-wild, he hangs around our garden and occasionally brings us bits of rabbits as a gift.

We have been giving him the odd bowl of milk, maybe a half tin of tuna if he is lucky.  I recently bought some cat biscuit things, but having read some info on the internet, I have come to realise that most animal food is full of some really foul ingredients.  The ingredients of most pet food is doing our pets no good.

Buster is not really our pet, more a regular visitor.  But I can see the dilemma many pet owners must have.  What should we feed our pets?

We thought that maybe Buster could eat a vegetarian diet.  After all, the oldest dog in the world was 27 years old and a vegan!  Being a mini tiger, we figured it would be wise to research this (cats are very different from dogs after all), we found that it was not a good choice nutritionally for a cat.

This article explains why, taken from the ‘Essential Vegetarian‘ website:

7 reasons why your cat cannot be vegetarian? 

Any vegetarian or vegan who has a cat, at some stage thought about feeding it vegetarian diet. Out of all the domestic animals cats are unique. A study by the National Cancer Institute suggests that all current domestic cats in the world are descendants from a group of self-domesticated wildcats 10,000 years ago. In fact there’s still no conclusive evidence that domestic cats should be classified as a separate species.

Being a true carnivore a cat (domestic or wild) subsists on a diet consisting primarily of meat. In its natural state the cat will hunt and provide for itself at every opportunity. A wild cat eats all of its prey including hair, skin, flesh, bones and internal organs. Cats are very unlikely to give up meat voluntarily. If you intentionally feed cat vegetarian diet, it will look for meat somewhere else. Many cats will hunt and kill mice, rabbits and birds. Certainly they will consume other foods as well, especially of animal origin. However as these are not important in their diet, cats will eat them only in small quantities and not on a regular basis.

Cats lack the physiology to properly digest vegetation. It’s no coincidence that a cat eats grass to induce vomiting to get rid of the hair collected in its stomach. The cat’s digestive system cannot convert plant based nutrients in to the form that its body can utilize. That’s why cat are are called strict carnivores, as they need to take the active form of the nutrients from other animals, who do the conversion beforehand.

Here’s 7 most important nutrients that your cat is unable to get from a vegetarian diet:

  1. Taurine is an amino acid essential for cats as unlike other mammals, cats cannot synthesize it. In the absence of taurine, a cat’s retina slowly degenerates and the cat suffers eye problems and can become irreversibly blind. This condition is called central retinal degeneration (CRD). Cow’s milk is a poor source of taurine and there is none in plant foods. The only rich source is meat.
  2. Arachidonic acid is one of the essential fatty acids. Dogs and humans can convert linoleic acid found in vegetable fats into arachidonic acid. Cats are unable to do that, as their liver doesn’t contain delta-6-desaturase enzyme (no kidding!). Cats need arachidonic acid to be able to produce an inflammatory response so that the body can protect itself in case of disease. Arachidonic acid also helps control skin growth and is necessary for proper blood clotting, proper functioning of the reproductive and gastrointestinal systems. Animal fat is the only major source of arachidonic acid, very small amount can be found in eggs and milk. Arachidonic acid deficiency takes some time to develop but its effect on the cat is profound.
  3. Vitamin A found in vegetables (carotenoid) cannot be converted by cats in to the active form of vitamin A (retinol). As cats do not have the necessary enzyme to do the conversion they have to hunt other animals that have done it for them (mice, rabbits). There are sufficient quantities of retinol in meat and very small amounts in eggs and milk. Liver is the richest source of preformed Vitamin A. Vitamin A deficiency in cats can cause night blindness, retarded growth, and poor-quality skin and fur.
  4. Vitamin B12 is another vitamin that cannot be synthesized by cats. Vitamin B12 is present only in animal products.
  5. Niacin can be synthesized from the amino acid tryptophan by many mammals but not cats. Meat is the best source of niacin. Insignificant amounts of niacin can be found in milk and eggs. Lack of niacin in cat’s diet can cause loss of appetite, loss of weight, inflamed gums, and hemorrhagic diarrhea.
  6. Thiamin (vitamin B1) has an important role in carbohydrate metabolism. Cats are very susceptible to deficiency of this vitamin. Thiamin is rapidly destroyed by heat, that’s why only raw meat is the only good source of this nutrient. Very small amount can be obtained from eggs and dairy. Thiamin deficiency in cats can lead to anorexia, ataxia, paralysis and finally permanent brain damage.
  7. Protein is required by cats in large amounts. Over 30% of a cat’s diet should consist of protein and this can be a problem on a vegetarian diet.

For all these reasons cats must not be fed vegetarian or vegan diet. Cats have very specific nutritional needs which you must meet if you want to keep them fit, healthy, and happy.

You might have to make some hard choices as this is a question of life and death for your cat. It might be impractical or impossible to let your cat hunt, but killing your cat by feeding it food they cannot digest is just another way to participate in animal cruelty that we’re trying to avoid in the first place.

Is your cat a vegetarian?  We’d be interested to know how you go about it.
Categories: Friends of B.H.K, Nutrition, photography | Tags: , , , , , , , , , , , , , , , | 3 Comments

The Beach House Kitchen nominated for the Versatile Blogger Award

The nominations are coming in thick and fast this month!  Hooray.

We are really happy to see people reading and enjoying the blog and to get a nomination for anything, makes it even more special.

Thanks to More Than Greens for the vote, it’s a relatively new blog, but already there are some very tasty recipes to be found and lovely pictures of all things vegetal.  We love their moto:

There’s so much more to vegetarianism that rabbit food…

The Versatile Blogger Award is a great way of meeting other like-minded bloggers and getting folk to have a look at your pages (I believe it is known as ‘traffic’).

The rules for the Versatile Blogger are as follows:

If you are nominated, you’ve been awarded the Versatile Blogger award.

  •  Thank the person who gave you this award
  •  Include a link to their blog
  •  Select 15 blogs/bloggers that you’ve recently discovered or follow regularly
  •  Nominate those 15 bloggers for the Versatile Blogger Award
  •  Finally, tell the person who nominated you 7 things about yourself

Fifteen blogs I’ve recently discovered:

I love all of these blogs, but unfortunately don’t have time today to write individually about each one.   There is an incredible amount of talent and delicious looking food here.  You’ll find these blogs nestled in our ‘links’ column on the right hand side of the screen.

I’ve chosen only food blogs and those that I hope have not been nominated before (in no particular order):

–  Allotment 2 Kitchen

–  Bananas and Beans

–  Fig and Fork

–  Fork and Beans

–  Heathy Belly Ellie

–  Mother Nature Loves You

–  The Hearty Herbivore

–  Vegetarian Ventures

–  Emmy Cooks

–  Kolpona Cuisine

–  The Post Punk Kitchen

–  The Lab Kitchen

–  The Vogue Vegetarian

–  Turning Veganese

–  The Raw Warung

–  Celery and Cupcakes

 The Farmers Market Foodie

Seven things (not all interesting) you may not know about me:

–  I haven’t always had a beard

–  I play the guitarlele with gusto

–  I always prefer hazelnuts (or cashews)

–  I’m eating only raw food this June

–  I love all things bean and bean related

–  I have just completed our veg patch (watch this space for blooming info)

–  I one day dream of making my own wine (proper wine with grapes that is)

The Beach House Kitchen

Thanks again to More Than Greens for the kind nomination.

Happy blogging and munching,

Lee and JaneX

@ the B.H.K.

Categories: Awards/ Recognition, Blogs, Friends of B.H.K | Tags: , , , , , , , , , , , , , , , , | 8 Comments

Mum’s Blueberry and Cranberry Granola

My Mum’s name is Carol and we are alike in many ways.  We are both good sleepers and enjoy nothing more than a wee lie-in and a lazy breakfast, at our leisure, normally stretching way beyond lunchtime.

Granola is always a key munch at these indulgent occasions.  We like it so much that Mum has started to make her own.  Heres what Mum has to say:

“Hello cooking companions,

Blueberry and Cranberry Granola

225g Rolled Oats, 15g soft brown sugar, 45g Wheatgerm, 2 tbsp Maple syrup (or Honey), 55g Millet flakes, 2 tbsp sunflower oil, 1 tbsp Sesame seeds, 2 tbsp orange juice, 2 tbsp Sunflower seeds, 2 tbsp flaked Almonds, 50g dried Blue berries, 50g dried Cranberries, 10 bashed up Brazil Nuts (if you’re feeling flush!)

A delicious toasted Muesli, this is made from a tempting mix of grains, nuts, seeds and colourful red and blue berries.
Stirring Maple syrup and Orange juice into the mix helps to keep the oil content down making this version much lower in fat than most ready made Crunchy cereals.

Makes 500g

Pre heat 160c – 325f gas 3

1 – In a large bowl mix together Oats, Wheatgerm, Millet flakes, Sesame and Sunflower seeds Almonds, Dried Berries and sugar.  Stir until mixed well.

2 – Put the Maple syrup, Orange juice, and oil in a small jug and mix together. Pour this mixture slowly into dry ingredients stirring to ensure that the liquid is evenly distributed.

3 – Spread mixture evenly over a non – stick roasting pan.  Bake for 30 = 40 mins until golden brown.

4 – Remove from the oven and leave to cool.  Store in a air tight container for up to two weeks.

Serve with milk, fruit or yogurt..

Lots of good thoughts coming your way

Mamxxxxx”

Enjoy lazy breakfast and carefree days (this granola will help!)XXXXXX

Mum's hut (but she lives in a house really)

Categories: Breakfast, Friends of B.H.K, Recipes, Relax, Snacks and Inbetweens, Vegan | Tags: , , , , , , , | Leave a comment

Dan did Lasagna

Dan and Ruth

It’s a proud moment for the B.H.K when you see a friend holding a lasagna.

Dan (with I’m sure a little assistance from Ruth) managed to navigated Jane’s lasagna Recipe and it turned out looking mighty fine.  Our first known success….Hoorah!

Dan is our beer making master and is helping us with the Beach House Brewery (although he doesn’t know this yet!).

Dan’s comments on the matter.  ‘YUMMY’.

There you have it.

Cheers Dan and Ruth.

(See Jane’s Goats Cheese and Med Veg lasagna Recipe if you’d like some YUMMY too.)

PS – If you have made any of our recipes and like it (and even if you don’t) let us know and we’ll be very, very pleased.

This looks very tasty

Categories: Friends of B.H.K, Recipes | Tags: , , , | Leave a comment

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