Breakfast Merlot Grape Juice Chia Pudding

Super Bowl Sunday

Breakfast Merlot Grape Juice Chia Pudding

Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast & Refined Sugar Free

Ingredients:

2oz Chia Seeds

300ml Red Merlot Grape Juice

100ml Water

Pour the chia seeds into a bowl, cup, glass or even a clip seal jar.

Then add your juice.

Stir and leave in the fridge overnight or whilst you are in work.

If your chia pudding turns out on the runny side simply add more chia seeds.
Alternatively if your chia pudding is too thick for your liking then add more water.





Add any toppings you wish or just enjoy plain.

Enjoy!

x x x

Original & Chocolate Chip Anzac Biscuits

Original & Carob Chocolate Chip Anzac Biscuits

Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast & Refined Sugar Free

Happy Australia Day!!

Ingredients:

5oz GF Oats (Big Oz ironically)

1oz Desiccated Coconut (Happiness is Homemade Organic)

3oz Almonds or Walnuts

3 Tbls Virgin Cold-pressed Coconut oil (Biona)

3 Tbls Agave Nectar (Groovy Foods)

1 Tsp Vanilla Paste (Taylor & Collegde)

4 Tbls Water

3oz Carob Dots (homemade)

Pre-heat the oven on gas mark 2


Pour 4oz of the oat, desiccated coconut, nuts and coconut oil into the high-speed blender.

Pulse the blender on your highest setting, until it resembles fine bread crumbs.

Next add he rest of the ingredients, except for the carob dots and blend again.

If your blender isn't strong enough, then simply turn out the dough and combine the ingredients by hand.

You should have a sticky dough that will stay together.











If not add a little bit more water to the dough and mix thoroughly.


Now add your carob

Take a small handful of the dough and make rounds with them and place onto a baking tray.


Pop them into the oven for 10 minutes then turn the tray and in for another 10 minutes.






Take them out, place them onto a cooling rack for 20 minutes then enjoy.

Hope you have a lovely Australia Day :D

x x x

Vegan Pecan & Caramel Spiced Apple Pie

Vegan Pecan & Caramel Spiced Apple Pie

Vegan, Gluten Free, Wheat Free, Egg Free, Dairy Free, Lactose Free, Rice Free, Red Meat Free, Caffeine Free.

Ingredients:

Pastry

1.5oz Pure Sunflower Spread

1.5oz Millet Flour

1.5oz Sorghum Flour

3 Tbls Tapioca Starch

2 Tbls Unrefined Sugar

100ml Water

1/4 Tsp Mace

Sprinkle of Nutmeg

Filling

6 Granny Smith Apples

100g Pecans

2 Tbls Unrefined Sugar

1 Tbls Lemon Juice

1/2 Tsp Ground Cinnamon 

1/4 Tsp Nutmeg

1/4 Tsp All Spice

Caramel
1oz Raw Cashew Nuts
2oz Unrefined Sugar
1 Tbls Pure Sunflower Spread
1/2 Tsp Vanilla Paste
1 Tbls Hot Water

 Start by measuring out all of your pastry ingredients into a bowl.

Knead the pastry until combined.

Place your dough in between a sheet of cling film and a sheet of baking paper then roll out to the size of your cake tin. 

Lay the baking paper side into the cake tin, Push the pastry into the tin then peel off the cling film. 

Stab the pastry bottom.

Place clay beads onto the pastry and pop into the oven on gas mark 5 for 12-15 minutes.

Whilst the pastry is in cooking, prepare the apple filling.

Peel and core your apples.

You can slice your apples in half and then slice them or like me slice them straight across so it leaves a whole in the middle.

Add the sugar, lemon juice and spices to the apples and mix until all of the apple slices are covered. 

The pastry should be golden brown.

Layer the apples around the bottom of the pie. 

Keep 15 pecans whole and then crush the rest.

Sprinkle some of the broken pecans over the apple. 

Keep layering the apples and pecans until you have used them all.

Put the pie in the oven for 15 minutes then check and turn the cake tin if needed and leave for another 10 minutes.

Now make your caramel, put all the ingredients for the caramel into a high speed blender and blend until smooth. 

Pour your caramel over the top then place your whole pecans artistically on the top.

Put your pie back into the oven on gas mark 9 for 5 minutes then check and turn if needed then back in for another 5 minutes.

  

Now you can enjoy it!

Serve it with coconut cream mixed with vanilla paste.

x x x

Marie Rose Sauce (Seafood Sauce)

Marie Rose Sauce (Seafood Sauce)

Vegan, Vegetarian, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

"It has slightly more of a tangy taste than the normal mayo and tomato paste/sauce version"

Ingredients:

120ml Hot Water

1/2 Tsp Mace 

1/2 Tsp Smoked Paprika

1/2 Tsp Paprika

2 Tsp Ground Flax Seeds or Ground Chia Seeds

3.5 oz Raw Cashew Nuts

1 Tbls Cyder Vinegar

1 Tbls Balsamic Vinegar

2 Tsp Agave Nectar

2 Tbls Fresh Lemon Juice

2 Tsp Dill Seeds

7 Cloves of Roasted garlic or 2 Crushed Garlic cloves

1 Carrot

2 Dates

1/2 Red Onion

1/2 Tsp Rock Sea Salt

7 Pink Peppercorns 

If you are roasting your garlic for this sauce.
Put your oven on gas mark 5, pop your garlic bulb onto a baking tray and into the oven for 30 minutes.

Your garlic should look gorgeously roasted.

Take each clove and easily peel their skins from them, and put them into the vitamix/blender ready for blending the sauce.

Now add all the dry ingredients.

And all the wet to the vitamix/blender.

Blitz until completely smooth.

If the sauce is too thick for your liking, feel free to just add more water and blend again.

The sauce isn't pink like marie rose sauce, you can easily make this pink by adding some beetroot juice, add a little bit at a time to make it your preferred colour.

Lovely with salads, used as a dipping sauce, use it instead of mayo for a tangy tuna pasta.....

x x x

Motivation & Positivity Questionnaire....Get involved! x x x

Motivation & Positivity Questionnaire

Two weeks ago I was in quite a lot of pain from my cystoscopy as quite a few of you read and probably know already, well i was still trying to sort out my recipes and thought i'd stop and see how the rest of the world was getting on... I found whilst looking there was alot of negativity and people putting other people down and this was meant to be humourous?! also I found alot of help forums and support groups not very up-lifting nor did they look on the bright side. 

Until I came across a blog that was uplifting and gave me motivation again:

 Here is the post about this lovely lady Aly 

So after this ladies inspiration, I decided to put together a questionnaire and asked various people with Endometriosis / IBS / Fibromyalgia Etc.. for their answers, to boost motivation and positivity and to look at what problems they have from a different angle, and hopefully help themselves and other people deal with their problems differently and also I hope this questionnaire will promote happiness and inspire everyone too. 

I am going to start posting the answers / photos and inspired recipes soon... 

If you would like to be involved, All you have to do is email the answers to the following questions to:

Josephineeliza@rocketmail.com

*What keeps you motivated?

*Can you give me one positive thing/thought that having endo/fibro/IBS..etc has given you?

*what is your go to thing that will make you  instantly happy every single time you do/go to/have/are with it?

*If you could give advise/motivation to a fellow endo/fibro/IBS..etc sister what would it be?

*One thing/person that is inspirational to you and why?

*What is your favourite excersize to do that you find eases your endo/fibro/IBS..etc pain?

*And finally have you a favourite endo friendly recipe you'd like to share that makes you feel great?

Your name: (whatever you want to be known as)

Your websites: twitter/fb/website

(Optional) Please send a photo of you, smiley/crazy/normal/funny, Your pet, Your inspiration ....  Anything I don't mind, which ever you wish

Thank You for your help to keep everyone happy and motivated

x x x