Posts Tagged With: raw food

Raw Emerald Soup

Raw Emerald Soup

A creamy raw soup that is deep green and delicious.  This is raw food at its finest, a lovely texture and flavour and also packed full of nutrients.  It is thick and filling.  This is the perfect soup for a nice lunch in the summer garden.  No emeralds are used in this recipe!  This soup is so vividly green it must be good for you.

Savannah and Jane made this one last night and they both commented on how easy it is to prepare.  It’s funny in raw food that the ingredients list normally outweighs the preparation list.  It’s quick.  There is also less washing up to do!

Raw food is dense in nutrients and I am eating less for meals.  One bowl of this and I was well sated.

The inspiration for this soup came from the brilliant raw food book ‘Eat Smart, Eat Raw’ by Kate Wood.  It is written specifically for raw fooders in the UK.  It is fast becoming our raw food recipe bible.

All vegetables here are grated beforehand to make it easier to blend.

The Bits

These bits are per person:
4/5 carrots, two large handful of spinach, 1/2 onion, 2 cloves of garlic, 1/2 apple, 1/2 avocado, 1/2 tbs miso paste, 1 tbs flax seed oil (we used rapeseed oil), 1 teas dried seaweed, 300ml water.

Do It

All goes into the blender and puree until smooth.

Serve

Mix mung bean sprouts in and scatter on top with some freshly chopped parsley and I added a scattering of sunflower seeds.

Foodie Fact

Spinach is full of iron:  two out of every three women in the UK are iron deficient.

Categories: Healthy Eating, Lunch, Raw Food, Recipes, Soups, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Raw Hazelnut, Rosemary and Lentil Hummus

Day two of raw June and I’m feeling good. We have been eating quite a bit of raw food recently, so I wasn’t expecting wonders. Later in the month, who knows, maybe I’ll be sprouting!

I am working in a kitchen at the minute and its the middle of ‘silly season’, so its hard graft. I am finding no problems with the energy and when I eat healthy I find I need less sleep (which is a real help in the catering industry). It does have its advantages, I wont be missing cooking this month that’s for sure!  I am also surrounded by temptation, nice looking chips and slabs of cheesecake. It’s a good test. Most of my colleagues think I’m mad, but I’m used to this (for one reason or another). I am definitely eating less and not feeling hungry, I don’t even fancy a coffee anymore, which is rare behavior.

Many people comment that raw food sounds ‘boring’. This recipe is anything but and I find most raw food to be fascinating in its complexity and creativity alone; never mind the health benefits.

This is a real gourmet raw hummus. I thought I’d start as we mean to go on. It contains a lot of ingredients, but it is much more than a dip. This will be the main part of dinner tonight, with an orange, sweet potato and red cabbage salad.

It is rich with the nuts and oil, but does not have the smooth texture of a normal hummus. The flavour is a knockout though and like with alot of health foods, you have the piece of mind that it is doing your body good and providing you with some super nutrients.

We used sprouts here due to the fact that our sprout corner is going mad. At the minute we have a variety of receptacles holding all sorts of seeds and beans. We’ve mung bean, sunflower seed, buckwheat, wheat grains, quinoa and green lentil all in various states of soak and sprout. The mung beans are a staple here, but most of the other ones we’ve either tried and failed with or are completely new to. It’s a great little experiment and the right weather for sprouts. We found it difficult in the winter to get them going and our airing cupboard seemed too warm. Now we have the happy medium of summer (ish) temperatures in Wales.

Sprout Central

We have been soaking our nuts overnight, this helps to release the enzymes and nutrients.  They are also softer, better for blending.  Hazelnuts are one of the good nuts, peanuts, pistachios and brazil nuts are not goodies.  We will still be eating them though, just a little less than before.

It’s worth spending a little more on a good almond milk, the cheaper varieties are thinner and not as creamy.

So here’s our first attempt at a raw hummus:

The Bits
1 cup of hazelnuts, 1 cup sprouting green lentils, 1 cup sprouting chickpeas, 1 handful of dried rosemary, 1/2 cup almond milk, 1/2 cup of extra virgin olive oil (evoo), juice and zest of 1 lemon, 1 tbs raw tahini, 1 tbs flax seeds, 2 cloves of garlic chopped, salt and pepper if you like (I used a dash of Braggs Liquid Aminos instead, it contains naturally occurring sodium and loads of good amino acids).


Do It

This is the easy part, put it all into a blender and blitz until smooth, roughly five minutes should do. If it is sticking or dry, add water as you are blending. This should loosen things up.

Serve

Great as a dip of course, or with a salad. We will be mixing it into chunky chopped vegetables tomorrow.

We Love It!

We Love sprouts!  So anything they are in, we are happy about.  This recipe is bursting with flavour, the hazelnuts and rosemary work together so well.  It has a nice creamy, richness to it, but is low if fat.  Hoorah!

Foodie Fact

Sprouting Chickpeas (Garbanzos/ Giggle beans to some) are packed full of protein.  They contain more protein than milk!  Many vegans and raw food types are asked about how they add protein to their diets, the truth is protein is available in many plant based foods.  Nuts and seeds mainly, but sprouts are also a good source.

Chickpeas are full of carbs, but low in fat.  A small serving of chickpeas contains around 50% of your daily Vitamin C requirement.

Raw Hazelnut, Rosemary and Lentil Hummus

Categories: Dinner, Healthy Eating, Healthy Living, Low G.I. (glycemic index), Nutrition, Raw Food, Recipes, Snacks and Inbetweens, Vegan | Tags: , , , , , , , , , , , , , , , , , , , | 1 Comment

Why are we raw this June!

Raw June is here for the Beach House.  Jane and I are going cold veggie (and fruit) for the entire month and we both cannot wait to get going.

It really has come around quickly this 100% raw/vegan June adventure.  We have both been working quite a bit lately and have had less time to plan for the big plunge than we would have liked, hence the lack of any ‘build-up’ posts.  As with most things, we’re going straight in there!

I have a strange excitement in the pit of my stomach and I don’t know why.  I know that I will feel alot better and have bags more energy, focus and vitality, but there is the feeling that this could be something very big in my life.  It could be a huge lifestyle change for the better, no matter how unconventional it is and no matter how many people call me a ‘weirdo’  (there have been quite a few already) I going for this new diet and looking forward to experimenting with my body and mind in a good way.  We are what we eat, well, we shall see.

The main reason for eating raw is that cooking kills nutrients in food.  Vitamin C and B are heat sensitive, enzymes are also destroyed when food is cooked, which are essential to the function of the body.  If enzymes are not replenished in the body, we can age quickly and loss health.  Raw foods have been used for years to treat ailments and illness, most famously by Dr Ann Wigmore,who set up the Hippocrates Health Institute.  The truth is that we are exposed to more pollutants than previous generations and our food has less nutrients, even organic food is grown on soil that is less rich than is was in previous times (normally due to bad farming techniques).

Ecologically, if we all ate more raw foods there would be a relief on the planets resources.  No cooking conserves energy, there is less packaging (hopefully non) with raw foods, there are no emissions created no processing, the waste is compostable and biodegradable, meaning no rubbish.

Below is the Raw Food Pyramid (thanks to the Almost Raw Vegan for this), this replaces the average diet with meat, dairy etc and will give you an idea of what we will be munching on in June.  We are eating no dairy, refined foods, wheat etc and no alcohol or caffeine.   Our diet will consist of many different types of salads, smoothies and juices and another host of interesting raw foods that you will seldom find, especially in the UK where raw food is still a relatively new thing.  In the States and Australia for example, raw food seems to be very popular.  Many people say that raw food will become the new vegetarianism for this generation, I have already seen restaurants with raw options on the menu.

We have always eaten alot of raw food, we just didn’t necessarily call it ‘raw’, just a salad or a smoothie. We will try and be as close to 100% raw as possible, but aren’t really too fussy about things.  We’ll still be drinking herbal teas and if our new lovely looking olive oil is not certified raw, we’ll still use it.  The same goes for nuts, seeds, dried fruits, pastes etc which are all borderline raw foods.  We love these items too much and deem their nutritional values to be too important to eliminate from our diet.

We hope to open a few people’s eyes, minds and palates to the joys of raw food.  Raw food is nutrient rich, meaning you don’t need to eat or digest as much.  When you are eating a bag of crisps, or packet of biscuits, the reason you are not getting full is because they are devoid of nutrients.  Your body needs the right fuel!  A raw diet puts that fuel in and makes it readily available.  We have had a few days almost raw already and the we have been buzzing!  I went for my normal jog and needed to extend it a little, up the mountain.  I couldn’t stop!  With raw food, your body needs less energy for digestion, which can be utilised in other beneficial ways.

The body has clearly define cycles or natural rhythms:

12pm-8pm  Digestion cycle

8pm-4am  Absorption cycle

4am – 12pm  Elimination cycle

The raw diet will help to cleanse our system of toxins and bring us into balance.  After gradually eating healthier for a number of years (we are not just diving in here, we have been eating well for a while now)  my body is quite sensitive to toxins and rich foods.  I sometimes get what is called a food ‘hangover’ after a cheese or chocolate binge, I will be glad to be free of them.  Raw food is devoid of toxins and packed with nutrients.  There is a popular raw slogan, ‘stop counting calories and start counting nutrients’.  It makes perfect sense to me that what we eat has a profound effect on our bodies and minds.  What we consume affects us on ways that we cannot see or know.  Raw food seems like a stepping stone for me to a greater understanding of my body and what makes me tick, what makes me truly happy.

Raw food will also free up so much time, as I mentioned we are both busy this summer with work, so not cooking will allow us to do other things.  The garden is definitely looking like it needs some TLC.

We will be taking alot of inspiration from our fellow bloggers of the cyber world and also have some good books.  ‘Eat Smart, Eat Raw’ by Kate Wood being one of the main ones.  Written by a Brit for British folk, mainly important because we don’t have the plethora of fruits and veggies that many countries enjoy.  We also have the long cold, dark winters, where soup is our best friend and a chilled smoothie seems like a difficult proposition.

We will be supplementing our diets with a few superfood-type bits.   Jane picked up some Barley Grass at the health food shop and that is supposed to be super charged stuff.  We will also be drinking propolis daily, which is a bee resin with amazing properties.  We’ll be writing about it soon.  We will also be sure to drink plenty of water, as this seems to be important no matter what foods you are eating.  Become more fluid!  It is worth noting that many mineral waters are not organic and the best water you can drink is water that has been treated by reverse osmosis, this is pure H2O.  You should also not drink water, or any liquid with meals, as it affects digestion and absorption (diluting stomach acids).

So we are going out in a blaze of intoxication tonight.  We said we wouldn’t, but we are.  It is a relatively decadent evening with some smoked stilton with sparkling wine planned, followed by some of the finest chocolate I have ever tasted (post coming soon..).

Raw June, a time when we in the Beach House gain a greater awareness and respect for the foods we eat and the bodies we inhabit;  a time when we gain a new insight into the world of nutrition and the impact it has on us.

Jane and I are both very positive about all of this, which we feel is crucial, as our mental state has a more profound effect on our health than anything else.

Happy Days!

Categories: Blogs, Healthy Eating, Healthy Living, Organic, Raw Food, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 8 Comments

Pear and Peanut Smoothie

Rampant Azaleas

This one was made to top the Sunbeam Fruit Salad but is delicious served straight up.

We needed something creamy, so I was dragged away from the juicer for a day.  It was time for a smoothie.

The peanut butter adds a lovely creaminess and bags of energy and the kiwi has a nice sharpness to it.  Pears are always buttery and bitty.

It is vegan and supercharged to get you buzzing come the morn.

This is enough for 2 glasses (and one left for later).  Just peel the kiwi, the rest is best with skins and seeds in we think.

The Bits

2 pears (chopped), 1 large apple (chopped), 1 handful of spinach leaves, 2 kiwi fruits, 1 large tbs of chunky peanut butter (organic, with not too much salt), 2 cups of soya milk (or the milk of something that you prefer).

Do It

Pop all in a blender and blitz up until smooth.

Pear and Peanut Smoothie

Serve

Over a fruit salad or in your finest wine glass.

We Love It!

I love peanuts, so the more the merrier!  Spinach adds a great deep green.  We have missed the chunks (far too much juicing recently).

Foodie Fact

Pears are actually a member of the rose family and are full of good fibre.

Patterns in the sand near the Beach House

 

Categories: Breakfast, photography, Raw Food, Recipes, Smoothies, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Sunbeam Fruit Salad

Blooming great rhododendrons. It’s finally May!

The perfect fruit salad!?

Impossible to tell really, but it certainly hit our spots.

This is not what you would call a seasonal wonder, more a bargain basement bonanza!!!  This is a salad for when you have a glut of fruit that needs eating soon.  Its totally OTT and befitting of my birthday weekend, when excess is embraced.

This fruity number is very delicious and perfect for this morning in wonderful Wales.  It’s a glorious day, full of sunbeams, the birds are singing and Buster (a cat) is lounging in the herb garden.  Everybody is out in their gardens, wondering what on earth to do.  You realise the importance of our sun when it is hidden behind grey clouds for many months.  When it returns, it has an incredible effect on people; they go outside, they begin to re-connect with the light (sun).  We all start shining!

We have this type of salad most mornings, a mixture of fruit and vegetables topped by a thick smoothie.  It keeps us going for most of the day, brimmed full of goodness.   Jane and Mum went shopping this weekend (Mum was visiting for my birthday, which was an amazing time, the best birthday I’ve had since I was 9 years old and organised a mass football match on the local park and had a cake shaped like the FA cup) and chanced upon some amazing bargains in the fruit section.  Organic blueberries, apricots etc for 20p a pack!  Its capitalism gone mad!    We have not seen fruit like this for many, many months and their return has a similar effect to the return of our beautiful sunshine.

Top tip – I have been making these beauty salads for a while now and if there is one tip that I would offer to you lovely people it is this, use a clean board.  Sounds obvious, but the slightest hint of garlic or onion on a board can spell disaster for the subtle flavours of your fruits.  We have a separate board for all things fruit.

If you think that mixing fruit and vegetables in salad is a little weird, perhaps it is, but it is delicious.  Carrots are very sweet and celery has a lovely mild flavour.  They both add real bite to proceedings.

The Pear and Peanut smoothie topping recipe will follow on the next post.  This makes enough for two massive bowls.

Bumble bees get busy with bluebells

The Bits

We used our selection of fruit and veg here, but you can of course have a play and use what is in season or any good stuff that you can get your hands onto.  Mix in seeds/ nuts for added crunch and texture, a citrus fruit to add a little tang, the addition of flax seeds really helps your digestion:

2 apricots (de-pipped and diced), 1 big handful of blueberries, 1 apple (diced), 1 pear (diced), 1 orange (peeled and diced), 2 kiwis (peeled and diced), 3 carrots (chopped), 2 sticks of celery (chopped), 1/2 handful of roasted sunflower seeds, 2 tbs flax seeds, 1/2 handful of roasted hazelnuts, 1 handful of chopped mint (chopped)

Do It

Grab your favourite salad bowl, chop all bits up into your favourite shapes, mix then all in gently and top with your smoothie (see next post).  Serve liberally with smiles.

Serve

In bowls of the size that befit the mouths to feed.  In the Beach House, this means big bowls!

The Sunbeam Fruit Salad

We Love It!

Really, what’s not to like here!  The perfect way to start the day.

Foodie Fact 

Blueberries are a sign from nature that snacking has always been OK.  They are one of the original grab and go foods!!!!  Served straight from the bush.  I am so glad to have these back in my life, they are real burst of incredible nutrition.  I love their dark colour, it adds brilliant contrast to any dish it touches.

They contribute amazingly to our health, that dark purple colour is thanks to some wonder pigments that are full of antioxidants.   They contain some of the highest levels of antioxidants in the plant world.  They limit free radical activity and actually regulate our blood sugar levels.

Categories: 'The Good Life', Breakfast, Garden, Healthy Eating, Nutrition, Organic, photography, Raw Food, Recipes, Salads, Snacks and Inbetweens | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 15 Comments

Carrot, Orange and Ginger Juice

Carrot, Orange and Ginger Juice

Playing with the Magimix is becoming a great pastime.  I don’t think I’ll ever tire of it.  All those combos of veg and fruit, it really inspires you to get juicing.

I have been feeling great the last couple of days and I’m putting it down to our new morning juice routine.  As they say, “an apple a day keeps the doctors away”.  Well I could probably fit seven apples into one glass of juice.  That’s putting yourself at some serious distance from that doctor!

Here was todays wonder juice. Granted not the most amazingly original, but a classic combo.

The Bits

4 carrots, 6 oranges, one cube of fresh ginger.

Do It

Juice your oranges first (using your juicer if you have the right fitting, saves plenty of time), then put your ginger in the juicer first, followed by the carrots.

Foodie Fact

This one is jam packed with Vitamin C and A.

Toast the morning, smile and drink…..

Categories: Healthy Living, Juices, Raw Food, 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

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

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

Miso and Tahini Dressing

A punchy little number with a good health kick to it.

This makes for a nice thick dressing with a tangy flavour like no other.  The first time I read the recipe I knew it would be an interesting flavour and it’s turned out to be a real favourite at the B.H.K.

It goes perfectly with roasted root veg and potatoes, maybe with a veggie sausage thrown in.  We have it as a substitute to a classic meat-based gravy, good served hot or cold.

I use brown miso paste but experimenting with different miso would work well also.

Warning!  This can get quite salty so use sparingly and taste before serving, balancing flavours accordingly.  Use more date and lemon to balance the saltiness.

The Bits

1 tbsp Brown Miso Paste, 2 tbsp Soya Sauce, 2 tbsp Tahini, 2 tbsp olive oil, 4 dates, 1 squeeze of lemon juice, 2 tbsp filtered water, 2 tomatoes, 1/2 onion (or leek, a mellow white onion would be best here), 1 clove garlic.

Do It

Put all ingredients into a blender and whizz until a smooth sauce is formed

Serve

As a dip, over a veggie burger or sausage, or as a dressing.  We had it cold mixed into roast vegetables and also as a beetroot and carrot salad dressing.

We Love It!

This dressing has a rich almost alcoholic flavour.  A great substitute to a sherry gravy!   Healthy food that tastes amazing, you can’t beat it!

Foodie Fact

This dressing has some great raw components, packing a real health kick.

Miso is fermented soya beans, which can have grains (ie rice or barley) added for different flavours.  Fermentation is possible due to nifty micro-organisms that have been used in this way in China and Japan for thousands of years.  Food fermented using these micro-organisms are referred to as ‘Koji’.

You may have tried Miso Soup, but Miso has many other uses and is a healthy substitute to salt.

Young Miso is normally white and darkens the longer it matures, which can be years.  The longer the fermentation, the stronger the flavours.  Miso is available in many colours including green and red.

Miso is high in sodium, but does not affect our system the same way as normal salt, having less impact on blood pressure etc.  After tests is Japan, scientists still do not fully understand why this is the case.

Miso is full of antioxidants (like manganese and zinc) and like other soy based foods it contains the super phyto- nutrient antioxidants (phenolic acids).  Miso is also a good source of dietary fibre and protein and benefits the digestive tract.

Mighty Miso

Categories: Dressings, gluten-free, Healthy Eating, Raw Food, Recipes, Salads, Sauces, Snacks and Inbetweens, Superfoods, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

RAW! The Beach House goes raw in June

Fancy a juice?

The Beach House Kitchen is going RAW for June (maybe longer).  We are really looking forward to the challenge and the obvious health benefits. Our inspiration for this was a great man named Rob, his enthusiasm for all things raw convinced us to give it a go.

I have some experience with raw food, but would love some advice/ tips/ recipes from avid raw ones.  Any ideas would be brilliant.

We are planning to acquire a good juicer/ blender and are fortunate to have a few good organic producers nearby, we may look on-line to get some ingredients in.  It won’t all just be juices, I plan on making cakes, raw soups, stews etc.  It really is a very diverse and little known area of cooking (or non-cooking).  I fully expect a surge in energy levels and a full dose of shiny energy.

All tempting food stuffs will be banished to the garage, the cravings will be tough for the first few days I’m sure.  Better that the muesli and coffee is kept under lock and key.

This may sound strange to non-raw folk, but your energy levels go through the roof when you cut out cooked and carbs.  We will be going down the raw vegan route, so the lack of dairy gives the system a rest also.  One of the primary reasons for the surge in energy is that so much of our energy is diverted to digest the food that we are getting energy from. It’s a roundabout process. Raw food cuts out the work of digestion and leaves the energy to flow to other parts of the body, most notably the brain. You get a real buzz from the raw diet and creativity levels soar.

Here is good Rob’s raw food site, with excellent information on all things raw and juice:

http://www.squidoo.com/raw-food-today#module154034673

I know Rob is a big fan of Matthew Armstrong, so I checked out his stuff.  He is certainly an active chap with bags of energy:

This clip goes some way to dispelling the theory that raw foodists suffer from a lack of energy!

We will be keeping a daily (I hope) blog on the Beach House Kitchen about all of our antics, struggles and successes.  I hope you join us for the ride.

Categories: Detox, Healthy Eating, Healthy Living, Juices, Raw Food, Smoothies, Vegan | Tags: , , , , , , , , , , , , , , , , , , | 3 Comments

Holiday Photos – The B.H.K hits Spain

Jane walking in the forests of the Espunas. 12oC, sandals and snow.

Viva Naranja!

Under an old olive tree. La Santa Monastery

View from the terrace of Antipodas Restaurant, La Azhoia (with the bar mascot)

Our local goats cheese platter.

Jane in the Monastery Square, La Santa

Sunset over the Port of Mazzarron

Gorgeous local Raf tomatoes. Sweet, sweet, sweet...

Hello Beach House Folk,

So this is where we’ve been,  doing what we do best, going on holiday!  Hopefully this explains the lack of Beach House Kitchen action recently.

We visited Murcia, the Costa Calida, a magical place.  We have done all our ‘foodie’ friends proud by eating and drinking in brilliant ways and of course taking it very easy.  Que Vida Espana!

The produce in Murcia, known as the garden of Spain, is exceptional and some of our favourite times were spent in the markets practising the lingo and meeting the farmers.  Buying fresh dates, figs, almonds, amazing vegetables (peppers, aubergines, artichokes), olives, lemons……….etcetc.  The list goes on and on here.  The earth seems very arid in the whole area, but a little sun goes a long way!

We are going fully Raw in June, we met some amazing so we need some help planing for that.  Whats your favourite salad/ juice/ smoothie?  We met some guys in Spain who really inspired us in this respect, very shiny people, cheers Rob and LindaX

We will be back to full throttle soon-ish.  Watch this space…….

Peace and Happiness,

Lee and JaneX

Categories: 'The Good Life', Healthy Living, photography, Raw Food, Travel | Tags: , , , , , , , , , , | Leave a comment

Blog at WordPress.com.

%d bloggers like this: