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

Green Kiwi Juice

The bits

Our first juice with the Magimix, quite a moment.  I have never had a more pleasing kitchen gadget.  The motor purs and hums, no clattering and pops like our old smoothie maker.  

I looked at the fruit bowl and veg basket and decided it was a green morning.  Kiwi would go very nicely with apple, the cucumber is always refreshing and the pear would add a nice sweetness.

We loaded it all into the extra big funnel and whizzed it up.  The Magimix made quick work of it.  

The juice was lovely, fresh and sweet, with a good kick of kiwi.

The Bits

2 apples, 1 pear, good chunk of cucumber, 2 kiwis.

Makes enough for two glasses.

Do It

Pop it all in a juicer.

Foodie Fact

Kiwis are sometimes called a Chinese Gooseberry as they are the national fruit of China.  They contain more vitamin C than orange, it is also full of Vitamin K and is amazing for protecting our DNA (which is important!). 

What a wonderful way to start a day.  Let the juice experimenting begin!

Green Kiwi Juice

Categories: Healthy Eating, Healthy Living, Juices, Recipes | Tags: , , , , , , , , , , , , , , , , | Leave a comment

The Magimix arrival

Magimix Arrives

The Magimix juicer arrived yesterday.  I was overcome with a ‘child at christmas’ feeling.  It’s a heavy thing and as we all know, heavy means quality.  A good sign.

The juicer is a ‘Le Duo XL’ and judging by the way it all slots together so well and the 12 year guarantee with the motor, it is a good piece of kit.

We had ordered it in red to go nicely with our utensils and teapot, it fits in perfectly, like its always been there.  It boasts an extra large funnel, so whole pieces of fruit and veg can be juiced in one and a citrus press fitting, making OJ nice and easy.  

We cannot wait to begin the juicing in the morning.  The Magimix will be an essential part of our ‘Raw June‘ Challenge.

We’re getting juicy!

The Magimix Le Duo XL

Categories: Juices, Raw Food | Tags: , , , , , , , , | Leave a comment

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

Vegetarian Shepherds Pie

Joyce and Keith and some dodgy looking waiter.

This was a staple in my family when I was a young ‘un, the mince and spud variety anyway. I was inspired by many a food blogger to have a play with this classic dish, I have forgotten where exactly, but I hope you know who you are!

I can eat alot of mash, it’s so more-ish, so I have included sweet potato to mix with the normal spuds.  This makes for a slightly healthier mash and has vibrant colours with the rich, smooth texture of the sweet orange ones.

I’ve named this a shepherds pie, but it only resembles it in the technique of cooking.  The colours and flavours are more vibrant in the veggie variety (I think!).

The occasion was a gardening visit by Jane’s Mum and Dad, Joyce and Keith.  We had a full day of house sorting, managing to fix the fire and the strimmer and much more.  We needed some rich and hearty grub and this hit the spot.  I know that Jane’s Mum and Dad have slightly sweeter tooth, which meant the sweet pots and sweetcorn in this recipe were ideal.  I would normally tone down the cheese, it is great without dairy, but I find a good lump of cheese sates those who normally have meat as a rule.

I would always used fresh tomatoes if available, but a good tin of organic toms will suit this dish fine.  They are normally sweeter and give a nice red colour to the sauce.  Just replace the toms here with one tin.

Most of these ingredients came from our local farm shop Hooton’s Homegrown.  Until our garden starts producing some vegetables, we are lucky to have them so close.  There carrots are amazing and really made this dish.

Save all stock here and cooking juice for soup making and the stew, you can mix them together to make a great base stock for later.  Vegans, you know the drill, replace the butter and cheese with something like olive oil etc, maybe some tofu cream would be nice as a topping.

The Bits

2 sweet potatoes, 3 white potatoes (scrubbed and cut into chunks, gauge quantity of pots by the number of mouths to feed), 2 cups of dried butter beans, 3 cloves garlic (chopped), zest of 1 lemon (finely chopped), 1 teas paprika, 1 big onion (chopped), 4 fat carrots (scrubbed and roughly chopped), 150g (several large handfuls) spinach, 1 can sweetcorn (fresh if you can), several good knobs of butter, glug of cooking oil (you choose which), 3 handfuls of cherry tomatoes and 250g tomato passata (one good tin toms is acceptable), 4 teaspoons of fresh thyme (or dried mixed herb), 3 nice knobs of butter,  3 decent handfuls of mature cheddar cheese, 2 cups of good veg stock, 2 bay leaves.

The sauce in motion.

Do It

Soak butter beans overnight, covered with 1 inch of water.  Bring to boil, skim of the white scum and simmer gently with lid on for 45 minutes, or until tender to the bite.  Drain and set aside (keeping cooking water).

Get your chopped potatoes in a pan with some cold, slightly salted water and bring to the boil.  Lower heat to a gentle boil and cook for 20 mins, or until tender.  Drain (saving stock) and put back into warm pan, season and mix in a handful of the cheddar cheese and a knob of butter.  Mash it up in the pan (saves on washing up) until creamy and smooth.  Set aside.

Whilst all that is going on, you probably have time to start the stew base of the pie.  Fry off the onions until soft on medium heat with a knob of butter and a glug of oil, then add the garlic and carrots,  thyme/mixed herbs and bay leaves, stir well and cook for 5 minutes.  Add paprika, lemon zest, corn and beans, stir in for a few minutes, then add the toms and passata, bring to the boil and add the stock.  Stir in and leave on a steady simmer for 30 mins, until cooked down and approaching stickiness.  I like to stir in a tablespoon of the mash to make the sauce nice and thick.  Don’t overcook the carrots, remember they’ll be cooked further in the oven.

Pre-heat an oven to 200oC.

In a large baking dish, pour out your sauce into the base, sprinkle over a good thick covering of spinach leaves to form a thick layer (remember it’s a serious wilter) then scoop the mash into the centre and using a spatula or big spoon, gently smooth out to the corners, making sure that it meets all edges.  Sprinkle on top as much cheddar as you deem necessary and a dusting of mixed herbs/ thyme.

Place on a tray and into the oven on a middle shelf.  Cook until a gentle bubbling appears at the edges and cheese is golden brown, should take around 20-30 minutes.

Our Veggie Shepherd’s Pie (Fortunately, our cooking is better than our photography!)

Serve

Place in the middle of your table and spoon out carefully onto plates (unlike we did!  See photo).  Great served with a crunchy salad, we made a simple salad of sprouting mung beans (we just has a bumper crop, see more of our sprouting antics here) with a lemon vinegar dressing.

Our sprouts

We Love It!

This is a real cheesy filler.  We love the contrast of vibrant colours, the layers of red sauce, green spinach and orange mash.

Foodie Fact

Sprouts are the freshest vegetable available, we eat them as they are sprouting!           Find our more on this great healthy eating website.

Categories: Organic, Recipes, Welsh produce | Tags: , , , , , , , , | 4 Comments

Wonder Pulp – Aloe Vera Juice

I’ve heard loads of people talking about the benefits of Aloe Vera Juice, in fact, I nearly had a job selling the stuff!  The only problem is that I knew very little about it.  This was until we were given a bottle of the wonder pulp.  It is made by Pukka; organic, ethically sourced, comes in a nice glass bottle, we thought we’d give it a go.

Pukka Aloe Vera Juice

The Aloe plant originates from Northern Africa and it has been used in herbal medicine since the 16th century BC.  The flavour is what you’d call an acquired taste (you can flavour it with juices etc) but you’re not drinking this for a Dom Perignon moment.  This is all about getting you feeling good from the inside out.  Having said that, Aloe Vera is also amazing when rubbed on the skin and has incredible healing effects for burns, scars and many skin conditions like eczema.  You get used to the flavour and it does have a very soothing texture and quality.

The Aloe Plant looks alot like the Agave plant, the famous succulent (that’s a type of plant) that is used to make tequila.  So technically you are drinking a distant cousin of raw tequila.  That’s about as ‘rock and roll’ as the health food industry gets really!  You ain’t going to look like Keith Richards drinking this stuff (which is surely a good thing).

Some technical info:

Pure Aloe Vera juice can be extracted by cutting the leaf, collecting the juice and then evaporating it. When used for drinking, the juice provides many benefits.  This is due to the fact that it contains 12 vitamins (including A, B1, B6, B12, C and E), 19 amino acids and over 20 minerals, with most of these being essential to the body.

Aloe Vera Plant

In Ayurveda, the Indian health system, Aloe Vera is known as Kumari (‘The Princess’) because of its positive effect on the menstrual cycle and female reproductive system. It is also known for its ability to cleanse the liver and protect the digestive system by reducing intestinal inflammation.

With ‘Raw June’ coming to the BHK, we are stocking up on all things healthy, revitalising and nutritious, it seems like Aloe Vera juice ticks all of these boxes and then some.    This bottle of Pukka Aloe Vera Juice now graces our fridge door shelf and we will soon be taking a few teaspoons a day to give us a boost, especially in the first week of the Raw diet, which we hear can be tough.

Just to clarify that we are in no way health experts and all of the medical claims above are exactly that, claims.  It is difficult to prove these things conclusively.  

Categories: Ayurveda, B.H.K Reviews, Detox, Healthy Living, Juices, Nutrition, Organic, Raw Food | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

May’s Coffee Challenge – Welsh Coffee

We love Wales and feel that the local produce and suppliers just don’t get  the credit they deserve.  There are some amazing producers, doing amazing things with amazing ingredients!  In a way, we are lucky, because many of these Welsh gourmet types are not well-known.  We have them all to ourselves!  One such producer are the good people at Welsh Coffee.

Welsh Coffee

Welsh Coffee are a company from South Wales, producing fair trade coffee in small batches.  They pride themselves on intense coffee that is ‘roaster’ fresh and superior quality.

This month I am dedicating myself to transforming my dining area into a bijou cafe, serving the finest roasts and if I am lucky, a warm piece of Carrot and Bean Cake (see following post).  This is going well, a little Parisian music in the background, some attractive flowers, a nicely cushioned chair, there is just one thing missing, other people.  The atmosphere is a little subdued.

So ‘Builder Steve’ came over yesterday to look at our gable end (we are having damp issues) and I invited him to join me in the newly opened Beach House Cafe (not dissimilar to our dining area with a few bags of coffee scattered around the place) .  He’s a good coffee drinker and likes it black, which to me, is always a good sign.

‘Builder Steve’ is a local legend and one of the most philanthropic folk you are likely to meet.  I decided to crack open some special beans that I’ve been saving for just this kind of moment, our Welsh Coffee Aur (Gold), dragon roasted in Wales from 100% Arabica beans.  I had a feeling this was going to be one hell of a brew…..

Nicaraguan and Panamanian Beans

I ground the beans up, they were dark and shimmering and formed a lovely almost black powder.  The smell of fresh coffee filled the hours for hours after.   The beans for the Aur (Gold in Welsh) coffee are sourced from farmers in Nicaragua and Panama, two countries that we love.

I left it to brew for 5 minutes in our trusty orange cafetiere, the smell was intoxicating.  This dragon coffee is powerful stuff!  It produced a coffee with a deep colour and incredible aroma.  It is medium bodied with a balanced and smooth aftertaste.  This is the kind of coffee that can be enjoyed at any time, anywhere, anyhow!

(A short Welsh language lesson.  Coffee is Coffi in Welsh.  Which is one of the only words I can easily remember.  My Welsh speaking in developing slowly.  I also know the word for Taxi, which is Tacsi.  Poor show really.  I hope to get to some classes soon.  The first Welsh I actually learnt was via a band named  ‘Ffa Coffi Pawb’ (translated ‘Everthing’s Coffee Bean’), this was Gruff Rhys, lead singer with the Super Furry Animals, second band.)

‘Builder Steve’ and I chatted for a while, we talked of wrestling sheep, nuclear war heads being stored in the next village and the sin of damp rendering.  It was almost like a normal cafe experience.  Steve agreed that it was a ‘seriously good’ cup of coffee and a definite step up from the Nescafe he normally drinks on site.  I took this as a glowing reference for these lovely Welsh roasted beans.

Welsh Coffee – Aur (Gold)

Categories: B.H.K Reviews, Local food, Wales, Welsh produce | Tags: , , , , , , , , , , , , , , , , , , | 3 Comments

Beach House Art Gallery

Here are some recent pieces of artwork currently being exhibited in the Beach House Kitchen.  You will see a sophisticated and subtle approach in the luminous felt pen brush strokes here.  An almost childlike simplicity……….

For UK readers (of 30 and above) please enjoy the theme tune to Hart Beat (click below) designed to accompany the scribble viewing:

A house by Dan, aged 30 from Cambridge

Fireside reading by Gwen aged 26, from Edinburgh

Cosmic fuzz ball apple by Gwen aged 26, from Edinburgh

A house by Lee aged 33 from the Beach House

A(nother) house and a boat by Jane aged 33 from the Beach House

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May’s Coffee Challenge – Union Hand Roasted Coffee

Union Coffee with my best mug

With our raw food diet starting in June, I am taking time to enjoy my favourite non-raw foodie things.  Coffee being top of the list.  I have set myself the indulgent task of sampling many of my favourite coffees before I go caffeine cold turkey in a few weeks.  I thought I would treat myself to start with by going for one my favourite roasters, Union Coffee.

I have my own little coffee ritual on a daily basis; even when I was super busy down in old London town, I always took time over my coffee.  Coffee time for me is around mid-morning and is always a moment of peace with a revitalising brew.  Even if it’s just a five-minute break, it changes the whole day for the better.

For me, it’s not about that ‘caffeine buzz’ that so many talk about, although it is probably a welcomed side effect most mornings.  Good coffee has a fascinating story and people like Union source and roast only the finest beans from around the world.  When I look at the options, Guatemalan, Rwandan, Indian, Indonesian….I can’t help but get excited.

The quality here comes from dedication and passion, and I see this in the coffees that Union produce.  They care about gourmet coffees produced ethically, it’s not just about the flavour and aroma; it is something that represents the people and environment where it was grown.

Indian Coffee Picker

Living up here in the beautiful wilds of North Wales, good cafes and coffee is thin on the ground.  We have to revert to ‘homebrews’, with our trusty orange cafetière.  This is actually my preferred coffee.  I like a black, long coffee.  No froth.  I had bought my own grinder recently only to find out that a blade grinder is not the best.  It can impair the flavour of the bean by producing heat and an irregular grind.  I have found this to be true; it ruined some great beans from Sheffield recently.  So from now on, I will buy all of my good coffee pre-ground for a cafetière.

To make the perfect pot of cafetière coffee see the guidelines here via the good people of Union.  If you use a filter machine or stove top pot, there are helpful hints here also.  There seems no point in getting the good stuff and ruining it with a dodgy method.

There are so many choices out there for a coffee drinker in the U.K., the selection at supermarkets can be bewildering.  I have found most supermarket bought coffee to be average at best and would much rather spend a little more on mail ordering some of the good stuff.  Worth every penny!

Union build strong relationships with their growers, they were initially inspired by micro-roastery cafes in San Francisco and also felt compelled to improve the difficult situation of growers in many coffee producing regions of the world.

‘Union’ refers to the relationship between the coffee roasters and the hardworking farmers who produce the beans.  They say:

We travel to coffee growing communities in remote regions around the world, building relationships and investing in sustainable livelihoods and farming practices. We discover coffees of distinction by engaging directly with coffee farmers and pair their best work with the art and craft of the coffee roaster.” 

Today I am trying the Bibi Estate AAA Microlot from Karnataka State, India.  This coffee intrigued me as I have visited India and know that there is some decent coffee down in Kerala, but have never tried anything from Karnataka.  India has been making increasingly better coffees in recent years and this one is made from the Arabica Catuai bean.  Bibi Estate is at 1000m above sea level on a 250 acre plantation that also produces peppercorns.

It is a pleasant surprise, a soft and gentle brew.  It has a lovely light nutty aroma and is the perfect mid-morning coffee.  Here is what the official tasters at Union think:

“Overall the cup is mild, with gentle acidity but medium to full-bodied; enjoy the aroma of pecan that follows through into the taste which has praline, toffee honey and ripe mango.”

This is a coffee that can be savoured and is not too overpowering like some of the more heavy weight roasts.

So thanks to the good people of Union for their passion and commitment to gourmet coffee and Mr Faiz Musakutty and his farmers and pickers all they way over there in Karnataka for the beans!

Union have set the bar pretty high here with the Bibi Estate  AAA.   I love their ethos of investing in local, remote farmers to maintain sustainable livelihoods.  I think their passion and integrity can be tasted in every cup.

Calling all coffee lovers and barista brethren: 

May is the month that we seek out the perfect home brew.  We will be sampling different roasts regularly.   

Any recommendations?

Categories: B.H.K Reviews, Breakfast | Tags: , , , , , , , , , , , | 11 Comments

Hello There Good Folk,
I was going to write a post about making paneer, but why bother when desi chick at kolpona cuisine has done such a grand job. Paneer is so expensive in the shops and yet so easy to whip up at home. It makes sense to get some muslin/ cheesecloth and have a go yourself. I will be making my favourite paneer curry soon, there are so many options. Thank you desi chick and happy cheese makingX

Desi Chick's avatarKolpona Cuisine

For quite a while now I’ve been wanting to make my own paneer instead of paying $6 for a 12 oz package at my local ethnic grocery store.  So I decided I’d call a friend who’s really good at cooking all kinds of stuff and ask if she’s ever made paneer, no such luck.  Next, I called my mom (Ma or Amma).  She gave me some super vague directions, “get some milk and then curdle it.”  Then this last Saturday as I was sitting through an annual volunteer training at the State Penitentiary (I volunteer regularly at the State women’s prison) and the facilitator mentioned that there was an outbreak of prisoners making their own cheese and then bartering it for other valuables.  Whaaat?  So, I asked the facilitator “how did the inmate make cheese without a heat source or acid?” (I wanted answers, dang it)  ~ the answer?  “you…

View original post 487 more words

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Iced Yogi Tea – Ginger Orange with Vanilla and Honey

Here is today’s beverage of choice, fit for a summers day (with a gentle chill in the breeze):

Iced Yogi Tea (Ginger, Orange, Vanilla and Honey)

I’ve always loved Yogi Tea.  They make an intense brew, packed with flavour and a lovely vibe permeates everything they do.  I like the little inspirational message on the end of the drawstring.  Todays read “take time to contemplate and deliberate”……..great advice when sitting in the garden, confronted by some bluebells and a pond wriggling with tadpoles.

I’ve tried a new one today, the Ginger Orange with Vanilla.  It is a delicious blend and makes a revitalising hot brew.  But with the sun out, I decided to cool things down a little.

This will work with many herbal tea bags.  You don’t just have to use black and lemon variety.

I made Jane and I a teapot full:

The Bits

Nice clean tea pot, 2 Yogi Orange Ginger with Vanilla Teabags, 1 spoon of your favourite honey (size of spoon and which hive you visit depends on you), chopped ginger (we don’t peel), 1 juicy orange (1/2 wedged, 1/2 sliced into rounds and all de-seeded)

Do It

Brew your tea using near boiling water for around 10 minutes (good to get all the flavour out of these beauties), add as much honey as you need at this stage.  Then leave in a cool place to chill out for a while (doorsteps are good for this).  If you like vanilla, add a teaspoon of good vanilla extract.

Get some nice tall glasses ready, fill 1/2 way with ice, add your chopped ginger (big slices are best here) and a wedge of orange (squeezed, juice over ice), the fill glass 2/3 with ice.

Serve

When fully cooled (this can be stuck in the fridge overnight if you like) pour into your gorgeous glasses and top with your orange slice and maybe one more slice of ginger.

We Love It!

This has inspired me to get rooting around my tea tin and being more creative with my summer refreshments.  Watch this space…..

Foodie Fact

Any drink made with vanilla is supposed to have aphrodisiac qualities.  Meow!

Its a shame, this looked and tasted brilliant, but my computer is not happy today and won’t upload photos, so here is one I found on google images.  You get the idea!

 

Orange Iced Tea

Thanks to Burlap and Basil for this pic (http://www.burlapandbasil.com)

Categories: Ayurveda, B.H.K Reviews, Detox, Infusions, Recipes, Relax, Tea | Tags: , , , , , , , , , , , , , , | 2 Comments

Beach House Radio – Summers Day

It’s a stunning day at the beach house today. The sun is out in all its glory and the birds are loving it, singing their hearts out to the bees, who are hanging around the place.

It’s a day for sitting in grass, trying to avoid the internet (bar this little thing) and getting outside.  Maybe plant a few seeds and the jungle of a garden needs a strim…….probably just have a sit down with a book though, maybe some chilled Yogi tea to ease into the summer feeling (see next post)……..

Here are some tunes that catch the sun in our hearts…

Stand by Me – Playing For Change

Toots and the Maytals – Pressure Drop ’72

Alexander – Million Years

The Gay Lads – Young Gifted and Black

Ravi Shankar and Phillip Glass – Meetings Along The Edge

Van Morrison – Sweet Thing

Eugene Paul – Pie In The Sky

Jim White – The Girl From Brownsville Texas

Zap Pow – This Is Reggae Music

Jungle Book – Bare Necessities

Categories: Music | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Beach House Kitchen voted for a ‘Kreativ Blogger Award’

This is a beautiful thing, fellow bloggers VegHotPot and Lucy’s Friendly Foods have nominated us for a Kreativ Blogger Award.

We are understandably chuffed to receive such a kind nomination from two top bloggers.  I love their blogs, so it’s extra special that they like what is going on in the Beach House Kitchen.

The Kreativ Blogger Award is designed to get good bloggers together and spreading the word about each other.  I think it’s a top idea.

Here are the rules:

  • Thank the nominating blogger and provide a link to that blog.
  • Spread the love by nominating seven other bloggers, including their links here.
  • Tell your readers seven things they may not already know about you.
Here goes……………

Seven Blogs we like (alot and in no particular order):

We have only chosen food blogs (for obvious reasons) and only ones that are relatively new.  There are some amazing, established food blogs, but they seem to be doing just fine…..

I think some of these blogs may have been nominated before, but you can never get too many nominations for being Kreativ (can you?!)

1)  Byzantine Flowers  –  Brilliant for all-rounder for all things wholesome and organic.  Interesting articles all the way here, one of the sites I visit regularly.

2)  Vegetarian Ventures  –  The photos here are nearly as beautiful as the veggie recipes.  Lovely looking blog and well written articles.

3)  Moel Faban Supper Club – Denise’s blog is always an interesting read, a real foodie’s blog.  Our local Welsh supper club and a champion of local and seasonal produce.

4)  Tofu and Flowers –  Abigail gives us a real flavour of Thailand here.  Great stories and pics.

5)  Peas and Love –  Gwen’s blog ever fails with gorgeous looking veggie and vegan bites.  You will also find things ‘freegan’ bits here.

6)  AlmostRawVegan  – Great inspiration here for our coming Raw food month in June.  A lovely looking site with brilliant smoothie recipes.

7) Emmycooks –  I just love the way Emmy cooks!

Seven interesting things about Jane and I (again in no particular order):

1)  We met on a small island beach in the Philippines, I was accidentally evicting Jane from her room at the time.  Jane was suffering from horrific facial sun burning (known as panda bear eyes).

2)  Our first meal together was a tiny plate of cold veg fried rice, cooked by a disgruntled Belgian fella wearing tight trunks with Kraftwerk blaring from a stereo.

3)  Jane was initially attracted to me because I had several pots of yoghurt stashed  in my rucksack (a very impressive feat in Asia)…..

4)  ….I used these yoghurts to woo Jane at breakfast, atop coconut and mango porridge, cooked in a bamboo hut.  The rest is culinary history………..

5)  I flew all the way from Mumbai to be with Jane in the Beach House and set up the Beach House Kitchen (giving up a lucrative career in dodgy English teaching in Hanoi!!!).

6)  Jane is addicted to potatoes Lee is partial to a bean.  You will always find hummus in our fridge and oatcakes in our pockets.  Jane also likes hunks (of mouldy cheese).

7)  The population of Carmel, our village, is around 90 and has approximately three sheep to one person.  These sheep terrorize us with their munching and are an enemy to all raspberry patches.

Thanks to Becky and Lisa for the nominations and happy blogging to one and all.

Lee and JaneX

Categories: Blogs, Healthy Eating, Organic, Raw Food, Vegan, Wales, Welsh produce | Tags: , , , , , , , , , , , , , , , , , , | 5 Comments

The B.H.K Garden Photos – Spring and Seeds

We hit the patch. 4 types of potato in furrows, blue, white, red and knobbly.

April in the B.H.K. garden has seen much activity.  Mainly we have chopped wood for next year, but we managed to squeeze some gardening in also.  

We are following organic practices , with a little biodyamic thrown in (new moon and all).  The veg patch has been turned several times, with piles of local horse manure from the adjacent field and four different types of potato have been planted.  Pete at Trigonos Farm, Nantlle, kindly donated the seeding potatoes (some just sprung to life in our veg basket!).  We have blue, red, white and knobbly.  One day I will learn the names of them.

The front garden is full of herbs and four different types of latin american bean.  We hope for great things from the latin bean patch this year.

We also expect lots of flowers, some wild strawberries and the regular marjoram infestation.  The slugs are happy, but we plan on trapping them in underground cups with beer in.  Slugs like beer!  Get them tipsy and they seem to lose interest in plants.  Probably opting for a kebab instead.  

The newts have returned to the pond and the frog spawn seems to be wriggling even more.  Bring on the frogs!

We have a dodgy looking gang of sheep hanging around our back wall, but we have reinforced the defenses and hope to keep them out this year.  Apparently they like to walk along the walls and eat all things green.  The are also very dim and noisy.  

Breaking news – beetroots, green beans and leeks are rumoured to be on the way.

We are keen amateurs at best in the garden, any tips would be greatly appreciated.

Here’s hoping for zero food miles soon! 

Happy plantingX

Beach House herb garden circa April '12

Our seed trays (formerly traffic cones)

Jane puts her back into the spuds

The local beige tree frog

Happy cook with the sun on my face.

Categories: 'The Good Life', Garden, Healthy Living, Local food, Organic, Wales | Tags: , , , , , , , , , , , , , , , , , , , , | 4 Comments

Red Onion & Beetroot Tatin, Green Lentil Stew, Orange & Mint Dressing

My Dad is visiting, he likes his food meaty, hearty and tasty. This dish seemed to fit the bill (even though it had no pork chops in it!)

We had a thorough beer tasting before dinner, sampling the full range on offer. This got my inspiration well oiled for cooking dinner. Like almost all of the BHK food, this required little thought, preparation and execution.

The tatin works a treat with the sweetness of carrot, onion and beetroot being lifted by the touch of balsamic and orange. You can do the tatins individually, but one large one is easier and much more impressive when you flip it out (queue a few ‘ooohhhhhhsss!)
The green lentil stew would be better with puy lentils, but they were expensive. Your humble green lentils still have a nice bite with some earthy flavour. The stew is rich with addition of coriander.

The orange and mint dressing is an added dimension of flavour that balances the sweetness of the tatin.

I’m not a huge pastry fan at the minute, but this was a real treat. Dad happy munched away, without mentioning sausages of chops for at least half an hour. A major breakthrough!

We are so lucky that all of these veggies come from Hootons, the organic farm down the road.

The Bits

Tatin
Puff Pastry (we bought ours, make your own if you prefer, enough to adequately cover your dish, needs to be snug)

1 chopped carrot

1 red onion

2 beetroots (veg should fit snuggly in your dish after cooking, so add around a 1/4 more initially and allow for shrinkage)

Small glug of balsamic vinegar

Glug of cooking oil (we use sunflower)

1 knob vegan butter/ margarine

2 teas of fresh thyme

Zest of 1/2 orange

Juice of half an orange

2 teas light brown sugar.

 

Lentil Stew
3 cups of green/ puy lentils

1 finely chopped onion

2 garlic cloves

Big handful of chopped cherry tomatoes

1 carrot

Zest and juice of half a lemon

Handful chopped coriander

1 bay leaf

1 glug olive oil

1 teas thyme

1 teas chilli flakes,

Good veg stock.

 

Dressing
Zest and juice of half a orange

1/2 cup of good olive oil

Handful of finely chopped mint

1/2 teas dijon mustard

Touch of sweetener (to just slightly sweeten)

Alittle lemon juice (if your orange is super sweet, needs a little sourness in the dressing)

Salt + Pepper

 

Do It

Preheat an oven, 200oC.

Lentils

Cover the lentils with water and bring to a simmer in veg stock, add bay leaf, herbs (not coriander), veggies (except toms), chilli (monitor chilli level depending on who’s eating!).

Cook for half and hour, or until tender.  5 minutes before serving, add toms and olive oil, stir well and just before serving stir in the lemon and coriander.

Tart

Roughly roll out and measure you pastry, should be slightly larger than the dish you are using, prick well with a fork, keep in fridge until needed. We used a heavy bottomed oval casserole dish.

Tatin Pre-bake

Heat dish in the oven for a few minutes, then take out and add your oil, veggies, sugar, vinegar, thyme and season.  Mix well and bake in the oven for half an hour or until caramelised.  Then take out dish, squeeze on orange juice and a splash more oil.  Stir the veggies around to loosen and coat with the oil, make sure the veggies are packed in nice and tight (and flat), then carefully lay on your pastry case (brush top side with some olive oil), tuck in at edges, should fit nice and snug.  Put back in oven for 20-25 mins, or until pastry is nicely golden brown…..

Prepare dressing.  Add all ingredients to a bowl (small blender would be good for this) and mix vigorously together.  Check for seasoning and make sure its nicely citrus, to balance the sweetness of the tart.  Perfect when drizzled on all over the tart.

This is a good time to throw a green salad together.

P1150134

The Voila! Moment

Take tatin out of oven and grab a serving plate that fits over the dish, place on top and skillfully using your oven gloves/ cloth, hold plate and dish together and flip over.  There should be a nice gentle thud, your tart is turned! Take off dish and viola!  A steaming, beautifully caramelised tatin in all its sticky glory.

Green Lentil Stew

Serve 

We chopped the tart up and served everything family style on the table with a nice glass of beer (flavoured with elderflowers!) and a green salad (rocket, romaine lettuce, cucumber and more mint).

We Love It!

This was a proper feast for St Georges Day.  The patron saint of England (I am English) and countless other countries, including Syria, Serbia and the Isle of Gozo.  Strange day really, celebrating the slaying of a dragon?!

Foodie Fact

You know we love our beet!  The greens of beetroots contain more nutrition than the roots and a higher iron content than spinach.  Beetroot is a great blood cleanser and builder for the blood.

 

Categories: Baking, Dinner, Dressings, Local food, Organic, Recipes, Special Occasion, Welsh produce, Wine and Booze | Tags: , , , | 7 Comments

Melon, Avocado and Mint Smoothie

Delhi Melon

We had a good looking melon on the windowsill for a while, what to do……get it in a smoothie.  Gwen and Dan were vising the Beach House and this went down very nicely one good breakfast time.
It’s fresh but rich, light and green.  Its a mellow combo.
Makes enough for four glasses of goodness.

The Bits
1/2 honeydew style melon, 1 avocado (doesn’t matter which type, they’re all nice), 1 sweet apple, 1 stick of celery, handful of mint leaves, 1/2 peeled cucumber, 3 cups of soya milk (milk of your choice), add yoghurt for richness (not needed).

Do It
In a blender, blend.

Serve
Deserving of your finest glasses and bestest friends!

We Love It!
This is a rich and refreshing smoothie that has a lovely subtle flavour.

Foodie Fact
Avocado will not only keep you nice and fat (in a good fat way), it also has many vitamins and minerals. Lots of monosaturated fats here and vitamin K which keeps your bones solid and blood well-clotted.

FRIEND

Categories: Breakfast, Raw Food, Recipes, Smoothies, Snacks and Inbetweens, Vegan | Tags: , , , , , , , , , , , , , , | Leave a comment

Sweet Onion Hummus

Sweet onions (with a touch of celery)

This is a staple wonder paste at the B.H.K.  I make hummus at least once a week and in my many experimentations with pulverized chickpeas, I can say that this is our fav.
It is nice and simple, lightly spiced and has the lovely sweetness of well-stewed onions.  Not your conventional hummus and I don’t like to use loads of oil, I use the chickpea cooking juices and this makes the hummus lighter and lower in fats.

After tasting this recipe, the hummus from your local supermarket will seem salty and stodgy in comparison, and expensive!

We make a big batch that lasts us a few days.

Gigglebeans in the sun

The Bits
Approx. 3500g dried chickpeas (soaked for a day, then cooked in slightly salted water on a low heat for at least an hour until tender. You can use canned, but their texture is not quite as good), 2 onions (organic if you can, finely chopped), 1 teas cumin, 1/2 teas coriander seeds, 1 teas paprika, 1 teas turmeric, 1 teas thyme, 1 teas rosemary, 2 cloves of garlic (finely chopped), 1 cup of olive oil, 1 big tbs dark tahini, zest and juice of 1 lemon (unwaxed of course!), s + p.
Do It
Good glug of oil in a frying pan, gently fry onions for 10 mins, season, then cover and lower heat.  Do not colour, gently cook.  Leave for 45 mins, stirring occasionally, then take off lid and add spices and herbs, cook for 15 mins more until golden and most of the juice has gone.
Take your cooked and cooled chickpeas and place them in a blender (you can do this by hand, but you need big muscles), add onions, garlic, lemon and tahini, season with s+p.  You should add around 1 to 2 cups of the chickpea cooking liquid here, use more later to make smoother.
Begin to blitz, adding a steady stream of olive oil as you go.  Stop regularly, taste, adjust seasoning, add more lemon, spice, s+p etc, get it just right for you. Remember that the flavours will come together when left in the fridge for a while, getting more intense, also the texture will stiffen so make it a little runnier.  A splash of water or chicpea stock is recommended to lighten your hummus.  You  know how you like it!  I like to be able to taste the lemon and tahini over the spices.

Oatcake anyone?

Serve
On anything!  Warm pitta of course, I normally finish it with another glug of olive oil and a dusting of paprika, maybe some sesame seeds if you’re feeling flash.

We regularly have it as a side with a main dish, it adds great richness and creaminess to anything it touches, especially when added to stews (normally just before serving).

Foodie Fact
The mighty Garbanzo (U.S.), Giggle bean (Germany) and Chick pea (other places) is a super legume. It is incredibly versatile, makes great flour and very good for us. What a natural beaut!
Chick peas are full of fibre, they actually lower our cholesterol and are full of antioxidants.  They are colon friendly having a lot of insoluble fibre. Love your colon!

Categories: gluten-free, Healthy Eating, photography, Recipes, Sauces, Side Dish, Snacks and Inbetweens, Vegan | Tags: , , , , , , , , , , , , , , , | 2 Comments

Rainbow ‘Slaw and Rosehip Tea

Beets and 'Rots

Today the sky is the deepest of greys, the washing nearly blew away and Jane poured a pint of water all over her computer.  We both held the stricken machine in our hands, then noticed the water pouring out of the side with the plug still in the wall…the penny dropped…we placed it in-front of the fire and thanked our lucky stars for not getting frazzled.

We put on some Vashti Bunyan and started to make lunch……….

Out of this peaceful state came this wonderful combination of vibrant colours and flavours.  The salad is an old friend from past summer days, the beetroot, carrot and orange is a tantalising combination and packed full of good things.  Preparation could not be easier, this is a real raw food delight.  The tea is fairly straightforward also!

From a potential near-death experience, to a rainbow lunch and ‘Rosehip November’ (in April).  Happy days at the Beach House.

The ‘Slaw

The Bits

1 large beetroot, 1 large carrot, 1 large chunk of butternut squash (optional, just increase the carrot by one), juice of half an orange, handful of chopped coriander.

Do It

Grate all veggies, we used a hand grater, or plug-in your food processor.  I appreciated the exercise actually.  I peeled the beetroot and the squash.  Squeeze in the OJ and throw in the greenery.  Add the finely chopped pith of the orange for even more of a citrus POW!  Mix up and leave at room temp for a while, let the flavours mingle a little.

Serve

We made a lunch out of it with some toasted leek oatbread (recipe soon to appear on the blog) and cucumber raita.  This is a versatile ‘slaw that will brighten up any plate.

We spiced it up with a couple of pinches of Ras El- Hanout spice and a splash of olive  oil.  Our raw life starts in June, why not live dangerously for a while!

The Tea 

Clipper Rose hip (and Hibiscus)

It’s a Clipper Tea.  An organically grown infusion, fruity, with a deep colour and plenty of vitamin C.  The good people of Clipper are in all of our supermarkets in the UK and always good value.

They use unbleached bags and have an awesome range.  Their black tea is a winner with a splash of soya milk (and lashings of honey, B.H.K style).  We have also tried the tasty Dandelion and Burdock Tea, which took us back to our childhood days, drinking the fizzy sweet version out of glass bottles in bracken, near streams.

Buy the Rose hip tea here:

http://shop.clipper-teas.com/teas/fruit/organic-rosehip-infusion

And check out the new Clipper Green Room, for offers on the range of teas and loads of top giveaways:

http://www.clippergreenroom.com/

Foodie Fact

Rose hip has been used for years for its health properties, the fruit of the Rose is especially good for the joints.  The Vikings used it on long sea voyages to ward off scurvy, its packed with Vitamin C.  It also contains most of the B vitamins and the mighty vitamin K, with antioxidants and rich fatty acids surely making this a real superfood.

Rosehip November/ April

Categories: B.H.K Reviews, Infusions, Low G.I. (glycemic index), Lunch, Organic, Raw Food, Recipes, Salads, Side Dish, Snacks and Inbetweens, Superfoods, Tea, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

This is a great article about alternative toothpaste. If you read the back of your toothpaste tube, you’ll see the health warnings. Commercial toothpaste is full of poison!  This can be dangerous for children and is surely not good for us when used daily throughout our lives. This post offers an easy solution.
Thanks to ByzantineFlowers.

ybertaud9's avatarByzantineFlowers

Rethinking Oral Health Care: A Homemade Toothpaste Recipe for Tooth Remineralization by COURTNEY on APRIL 10, 12

Several years ago, I started to question some of the ingredients in commercial toothpastes as well as the approach of modern dentistry in general. I view some modern dentistry practices as appropriate and beneficial. Yet, the foundation of today’s dental philosophy is similar to the mainstream medical model in that it focuses on treatment and not prevention.

I believe the focus of dentistry (like medicine) should be prevention of decay and disease through sound nutrition and a healthy lifestyle.

This begins in utero (even pre-conception), when the teeth and jaw structure are formed, is well established through breastfeeding, and must be adhered to for one’s lifetime.  Avoiding dental decay and disease through diet is challenging, as it means one must stray far from the standard American diet.

Remineralization

When most dentists detect…

View original post 1,068 more words

Categories: Healthy Living | Tags: , , , | Leave a comment

Yoga and Obesity

A worrying story of growing obesity in the U.K. and how yoga can help.  I think it is a great idea getting kids into yoga at school, good for exercise and relaxation.  They also love it, doing poses like monkeys and tigers.  Thanks to Yoga Wellbeing for this article and promoting yoga in British schools (www.yogawellbeing.co.uk)     

Yoga for Obesity

As per one report nearly 14 percent of British youngsters are clinically obese. The cost of Obesity to the NHS is about £1 billion a year. By 2010 the number of overweight and obese youngsters in the European Union nations is expected to hit 26 million. An estimated 20,000 obese youngsters will have type 2 diabetes as per another report.

Obesity put strain on heart, respiratory and eliminatory system. It also increases the chances of diabetes, hypertension and heart diseases. In stressful people who eat very fast and in excess and secondly in household person who eat from boredom. As the people put on weight they tend to become less happy because of their appearance and become more frustrated. Some people think by taking insufficient food can help in reducing weight. But when they start dieting, body starts to slow down in order to conserve energy and boost its chances of survival. This is why weight loss tends to slow down as we continue to diet. So in a way dieting is not the good method for reducing weight.

Some of the schools in the UK are planning to introduce yoga for thousands of young students. This is an excellent step in the direction of fighting the obesity problem of UK. Yoga practice provides an excellent means for maintaining balanced weight and overcoming obesity problem, provided a daily yoga program is followed with regular routine.

Along with Yoga, healthy diet at proper time and practice of relaxation technique is very helpful for overcoming obesity and maintaining balanced weight. Click here if you would like to know more about our one to one sessions or kids classes.

http://www.yogawellbeing.co.uk

Categories: Healthy Living, Relax | Tags: , , , , , , , , , , , , , , , | Leave a comment

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