Lucious Lemon Pudding


Hello! It’s been a long time since I’ve been able to post and for those of you that are wondering why, then here is the story behind my absence.

This last year + of my life has been quite the journey. So, let’s see…about 15 months ago I woke up with a fever and by 10am I was burning up and had developed a migraine. During the next two weeks I ran a 40°C /104°F fevers and had migraines every day. Then I developed: leg pain making it unbearable to stand or sit, large areas of painful bleeding under the skin on my upper chest and back and broken blood vessels in my eyes. Believe me, that’s the skinny on all the symptoms. My husband, Terry, took me to the hospital since my GP could not figure out what was happening to me. I went through a bone marrow biopsy, spinal tap, fluid drawn off my lungs, all kinds of dye contrast CT scans, a trans- esophageal echocardiogram and loads of blood tests, just to name a few things. My team of doctors were stumped and truth is, I almost died during my month long hospital stay, however, God had other plans for my life:) I was finally given the diagnosis of a rare form of Autoimmune Inflammatory Vasculitis. My recovery period has been, well, looong to say the least. I lost down to 92 lbs and needed help just walking if you get the picture. I was already enrolled in school to become a Nutritional Therapy Practitioner (NTP). So in my severely weakened state, I began. I studied between 10-12 hours a day emerging myself in the material. I’d have to say, it was all SO worth it! It’s been a full-on and intense year of schooling, but I am now certified as an Nutritional Therapy Practitioner (NTP)! I have learned the value of not just right foods, but a diet that is properly prepared, nutrient dense, and whole food form .

I’ve been on the Autoimmune Protocol Paleo (AIP) diet, a very restrictive form of the Paleo diet, for almost a year now and am slowly healing my digestion, gut and health. I now know the root causes of Autoimmune diseases and how to manage and improve them nutritionally, thanks to my schooling. Healthy eating is something I’ve been known for, for years so I needed to get to the root of my symptoms. I learned it’s not always what you eat, but what you absorb that makes a huge difference! I see so much potential to help people in their digestion and thus begin healing in their bodies.

I hope you all enjoy this fresh lemon recipe. Lemon and avocado pair up to give us a healthful treat. The healthy fats and lower carb profile make it a nutrient dense food.

Lucious Lemon Pudding

Ingredients:

Juice of one large Lemon

2 Avocados

1 1/2 Tbl. Raw Honey

1 Tbl. Coconut Oil, melted

1 tsp. Vanilla extract (omit for AIP)

Pinch Pink Salt

1 can Coconut milk, refrigerated

1 tsp. Raw Honey (optional, I don’t use this)

Place avocados in a small food processor or in a small bowl to use a stick blender. Purée avos. Add Lemon juice, raw honey, coconut oil, vanilla and salt. Process until smooth. Tip into 4 small jars or 4 small ramekins and smooth over top.

For the coconut whipped topping, open your can of refrigerated coconut milk (not low fat), and carefully spoon only the coconut cream that’s in the top of the can, into a bowl. Reserve the coconut water for another use. Using electric beaters, beat the coconut cream (and honey if using) until it becomes thick, which may take 5-10 mins. Spoon topping onto the lemon Pudding. Refrigerate for at least an hour before serving. Makes 4 delicious servings.

Enjoy this refreshing treat!

Foodie Mama ❤️

Seedy Crackers


Crunch! Everybody loves a good crunchy nibbly. It seems so satisfying and if it’s healthy, it’s all the better. Ever since I can remember I have loved crunchy things~ the toasted crusty bits of any kind of food like celery, only the outside crusty bits of that very rare croissant,  nuts of all kinds…you name it, if it’s crunchy I am drawn to it.  So, instead of avoiding crackers (because I don’t usually eat grains), I can now indulge with these little crunchy bites. 

 I have a hard time keeping these crackers stocked in our house because they are so popular. They take just a few minutes to put together and bake at a lower temperature for nearly an hour.  Make sure to use organic seeds and psyllium husks, when possible, which will make this way better for you. 

The beauty of making your own crackers is that you can cut them the sizes you want to tailor them to your needs. I often cut them smaller so they last longer around here.

 It is a great snack to eat alone or pare with almond butter, cheese, nut cheese, smashed Avo or use on a cheese meat veggie board. 




Now bake for 25-30 minutes. Remove and cut into desired sizes. 


Pop back into the oven for 20 minutes. Now flip the crackers over with the baking paper stuck to them and peel off the paper. 



Bake about 5-8 minutes more or until crunchy. I break them apart for more even cooking. Sometimes I just turn off the oven to cool, leaving the crackers to cool and crisp in the oven. 

Seedy Crackers 

1 cup purified water

1 Tbl. Psyllium Husks, slightly mounded

3/4 cup Sunflower Seeds

1/3 cup white or black Sesame Seeds (I used organic black sesame seeds)

3 Tbl. Flax Seeds 

1/2 tsp. Pink Himalayan Salt (plus extra to sprinkle on the top)

Preheat oven to 160C/325F

1.  In a mixing bowl or large glass Pyrex measure, add all the ingredients. Stir and let sit for about 15 minutes until the mixture is well thickened. 

2.  Lay a piece of baking paper on the length of  your cookie sheet. Place the seed mixture on the center of the baking paper and spread it slightly with a spatula or back of a spoon into a rectangle. Top with another piece of baking paper. 

3. Using a rolling pin, roll out the seed cracker mix evenly to the edges of the baking paper. 

4.  Starting at one end, carefully peel back the top parchment baking paper to remove it. 

5.  Sprinkle with a little more salt over the top and then pop it into a 160C/325F oven. 

6.  Bake 25-30 minutes till firm,  but not too crunchy. Remove from oven and cut into desired size & shape using a pizza cutter or knife. Return to oven and bake an another 20 mins. 

7.  Remove from oven and flip the baking paper over with the crackers stuck on it. Gently peel the paper off.  Check to test doneness. If not crunchy return to the oven an additional 5 mins. Cool and store in an airtight plastic bag or container.

Note: I often lower the temperature  of the oven to preserve the integrity of the seeds. If you choose to do that you will just need to bake them longer. The healthiest way to make these would be to use a dehydrator which would keep them raw, but seeing as I do not own one of these I try to bake them at as low of a temp as possible. 


Warmly Yours, Jeanenne  

Foodie Mama

Greek Vegetable Bake


I really, really enjoy vegetables, can you tell? Making a nutrient dense meal is important for me to eat, as well as to serve to others. This is an aspect of my passion for food… food that not only fills us, but truly nourishes our bodies.  This Veggie Bake is easy to fix and can be served as a main dish or a side dish. We usually eat this as our main meal since there is  protein in the halloumi cheese.  I happened to have one purple carrot that I added in, but it would have been better to cut it up so it would have cooked faster. One fact about carrots is that they are actually better for you cooked! You absorb more of the nutrients and the beta carotene when carrots are cooked. 

In this recipe you basically mix it all together and pop it into the oven to roast. Super easy and delicious. 



Greek Vegetable Bake 

  • 400 g halloumi cheese, sliced 
  • 3-4 cloves garlic minced 
  • 1 red onion, halved & sliced
  • 1 red pepper, roughly chopped
  • 1 yellow pepper, roughly chop
  • 200 g zucchini, sliced
  • 1 pack cherry tomatoes
  • 500 g (1 lb) pumpkin, cut in chunks 
  • 2 tsp. smoked paprika
  • 2 tsp. ground cumin
  • 2 Tbl dried oreganum or 5 Tbl fresh oreganum 
  • Pink salt 
  • Pepper, freshly ground 
  • Coconut oil
  1. Preheat oven to 180C/350F
  2. Line a roasting pan or 13 by 9 glass dish with baking paper or oil the glass dish. 
  3. Mix dried herbs and spices together in a small bowl. 
  4. Place vegetables and halloumi in the prepared pan and toss with coconut oil to lightly coat. 
  5. Sprinkle veg mixture with spice mix and minced garlic, stirring to coat. Season with salt and pepper. 
  6. Bake 20-30 minutes until veg is tender and halloumi is golden. 

Note: 

-If halloumi is not available you may substitute with feta cheese, sliced. 

-Experiment with different vegetables to your liking, like eggplant, cut carrots or cauliflower. I used 1 purple carrot in this recipe. 

-Optional: If not eating Paleo, you may want to add 1/2 to 1 can of rinsed and drained chickpeas to vegetable mixture before you add seasoning. 

Have a fabulous day! 

Warmly yours, Jeanenne

Foodie Mama 

Easy Grain-Free Scones

I’m back with another scone recipe! This time it’s the promised low carb grain-free version. You can have the pleasure of eating scones,  but without the health issues that grains cause in some people and they are lower in carbs.

For me, I’m so thankful to have a healthy alternative that I can enjoy with a cup of delicious green tea. Delicious you say? I know, most of you are wrinkling your noses up and your taste buds are curling backwards at just the thought of actually having green tea on purpose. Who, you might ask, would enjoy a steamy cup of green tea? That, would be me:) along with a host of other green tea lovers. Here’s juat a few tidbits on this tea to consider. Green tea is alkalizing for your body, it has antioxidants to reduce the forming of free radicals and protects cells.  It also can improve brain function through the amino acid L-theanine which is calming.  Some studies show that green tea may lower your risk for breast, prostate and colon cancer.

I admit that when my naturopath, who was helping me through mercury poisoning, strongly suggested I switch to this tea, I was NOT excited. At. All.  It was one of those things that I asked God to help me like because I sure didn’t like it. It tasted like spinach water. I learned that brewing it more than 4 minutes makes it taste bitter and to use water not quite at a boil. Well,  it became my favorite thing and I love it!  It is so comforting to have my green tea with me everywhere I go. And I mean everywhere. Just ask my family and close friends. There is more on green tea benefits here.

Now let’s get back to the scones since green tea is struggling to be the star of this post…

Okay…these scones are tender and filling. Their texture is more dense because of the coconut/ almond flour combo. The scone will not have a crusty outside like ones made with the other flours, but are more cake-like.  They’re the perfect accompaniment to a cup of Joe…or perhaps some green tea.







Easy Grain-Free Scones

1/4 cup Coconut flour, packed and slightly mounded

2 Tbl. Almond flour,  packed

1/2 tsp. Cinnamon

1/8 tsp. Baking soda

1/8 tsp. Himalayan pink salt

Optional Add-ins:  2 Tbl. of any of the following: mini dark chocolate chips, dried cranberries, chopped nuts, cinnamon chips

3 Eggs room temperature

1/4 cup Coconut oil or grass-fed Butter, melted

1 Tbl. raw Honey

1/2 tsp. Vanilla extract

Note: 1 Tbl. Milk, coconut milk or choice of milk- only if needed for too a stiff batter (I did not need it in these scones)

  • Preheat oven to 180C/ 350F. Put baking paper on a cookie sheet or small tray.
  • In a medium bowl mix dry ingredients together with a spoon. Add any of optional items here.
  • In another small bowl combine coconut oil, honey and vanilla extract.
  • Add eggs to oil mixture and mix with a fork or whisk until well blended.
  • Pour the wet ingredients into the dry and combine well. Let sit for a few minutes so that the flours can soak up the moisture.  If the dough becomes too stiff add the milk. Otherwise omit it.
  • Using an ice cream scoop, large spoon or 1/4 measuring cup, scoop up a scant 1/4 cup of the dough and drop it on the baking paper lined pan. It should make 5-6 scones.
  • Bake about 13 minutes till lightly browned. Do not overbake for they will become dry.

May serve with butter, whipped coconut cream or as is.  Now, go grab a cup of green tea. Oh, all right, get your coffee, black tea or comfort drink and enjoy these little guilt-free morsels.

Note: If you have left over scones you can slice them 1/4 inch thick and bake 180C/350F to dry them out and use as biscotti.


Warmly yours,  Jeanenne 

Foodie Mama



Nourishing  Hot Chocolate 


It’s winter in South Africa now, yep~ winter in August down here which means it’s cold and rainy. I don’t mind the rainy days when I can stay in, but man it’s cold when I have to brave the rain, umbrella and 75 stairs to even get to my car in the garage!  We didnt have any indoor heating at all until this year when we put in a wood stove that heats one room. So, a hot water bottle and hot drink is my go-to in order to help warm up. That and a blanket! 

I have to say that my all time fav is a cup of green tea, but every once in a while I want another kind of hot drink…like hot chocolate! The thing is, i just look longingly at hot chocolate and lattes knowing that I can’t compromise my health for those things and especially hot cocoa. Last week I found an alternative healthy hot cocoa mix at a healthfood store that was actually…well, healthy. Once I tried it I decided to experiment and come up with my own cup of goodness according to my own tastes. 

I hope you will like what I came up with. This is certainly not your grandma’s hot cocoa! There is just a hint of spice from the cayenne, so not truly spicy.  The black pepper is in it because it’s needed for your body to absorb the turmeric.  Mesquite is actually known as a white carob. It has Protein, calcium, magnesium, potassium, iron and zinc. This is a naturally sweet food. Maca is a root vegetable that is an adaptive now that helps the body adapts to help support your body’s metabolism. As you can see the superfoods in this hot chocolate actual nourish  instead of deplete you. 

I tend to like things more savory,  so this can be made with or without a sweetener. Even without a sweetener, it tastes rich, satisfying and chocolately. Using all organic ingredients when possible is best and adds nutritional value to this cozy, heart-warming mug of liquid chocolate goodness.  





Nourishing Hot Chocolate 

1 Tbl Raw Cacao

1 tsp. Maca Powder

1/2 tsp. Mesquite Powder

1/4 tsp. Cinnamon

pinch-1/8 tsp. Cayenne to taste

1/2 tsp. Turmeric 

pinch of Black Pepper 

pinch Himalayan Salt 

1 1/2 Tbl coconut milk powder OR 1/2-1 cup milk of your choice. 

Optional: 1-2 tsp raw honey or another sweetener to taste 

Place all dry ingredients in a mug. Boil water and stir into the dry ingredients. May sweeten to taste. If using canned coconut milk, almond milk or any other milk, heat milk in a small sauce pan on medium heat till desired temperature. Put the dry ingredients into a mug. Add the hot milk. Pour into a favorite mug to enjoy.

Warmly yours,  Jeanenne 

Foodie Mama 

I Love Scones! 

 

Anyone that knows me knows how much I LOVE scones. It’s kind of like my signature thing to make…and eat.  There’s this place in my heart that just loves England/Great Britain and the whole tea & scone culture from there. That’s how I’ve come to adore scones and tea…more on the tea part later.  My grandkids know that I am always up for making a mess…uh, I mean scones with them:)  In fact, that’s always on their list to do when they come over.

Now mind you, not any scone will do. It needs to be crisp on the outside, tender and flaky on the inside. Oh man, I am drooling just thinking about biting into one with butter or whipped cream slathered on each bite. Mmm. My husband took me away for our anniversary last weekend and the place we stayed had the most divine scones ever! I indulged in one both mornings, eating it painfully slow to make the goodness last. With us eating mostly grain-free, this has kind of curbed my traditional scone making habit. I made these when my niece, Sophia came to South Africa a couple of weeks ago. Now days I usually make the  grain-free versions,  but the real thing is my absolute favorite. In this recipe you will see the flours that I use.  Traditionally, white flour is used and works perfectly in this recipe, but I prefer to use some healthier alternatives when using grains… just to up the health value a bit.  You will notice that these are darker and they are a little heavier than the white flour version.  Be looking for the grain-free scones coming soon.

Typically, scones are served with Devonshire cream, whipped cream, butter and/or preserves. I kind of lean towards the salty side so I love them with butter and Devonshire cream.  Terry likes jam and cream on each bite like a true British chap. Is your mouth watering yet?

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Traditional Scones

3 cups white flour (I use: 1c spelt flour, 1c rolled oats, 1/2 c buckwheat, 1/2 c white flour)

3 tsp. baking powder (non-aluminum)

3/4 tsp. baking soda

3/4 tsp. pink salt

1 tsp. cinnamon

2 slightly mounded Tbl. sugar or xylitol sweetner

6-8 Tbl /100-115 g cold butter (it’s up to you)

3/4 cup milk- if using only white flour then you may need a bit more)

optional: 1/4 c mini chocolate chips

Preheat oven to 200C/400F.  In a bowl or food processor combine all of the dry ingredients except the chocolate chips,  If you are using the oats then you will need a food processor to process them into a flour.  Bowl method: Mix all the dry ingredients together in a medium sized bowl.  Cut in cold butter with a pastry blender or you can rub it in using your fingers until coarse crumbs.  Food Processor method: put all the dry ingredients into the processor, except chocolate chips.  Process until well combined and the oats, if using,  are now a flour.  Add chunks of cold butter.  Process again until mixture is coarse crumbs.  At this point both methods are the same.  Put the crumbly mixture into a medium sized bowl if it has been in the food processor. Add chocolate chips, if using.  Make a well in the center of mixture and add the milk all at once.  Fold in the mixture with the milk, being careful not to over-mix the batter.  This is the secret of flaky, tender scones.   If you have chosen to do the mixed flour combinations then the mixture will be more dry.  It just needs to be wet enough to hold together. Pour the mixture out onto a cookie sheet or pizza pan.  Gather it into a inch thick flat round disk in the center of your pan. This can take some pressing because it is a more dry dough.  Take a long knife and cut the flat circle of dough into fourths. Next cut each quarter into 3 wedges to equal a total of 12 wedge-shaped scones.  Carefully, separate each wedge using a floured knife and a small spatula so that the scones are not touching each other. Keep dipping your knife in flour between cuts to separate the scones.  Brush each scone with milk using a pastry brush.  Bake for 12-15 minutes or until nicely browned.  Remove from oven and use a spatula to carefully slide under each scone in case they stuck a bit from the milk that dripped when you brushed them before baking.

Enjoy with butter, whipped cream, jam, Devonshire cream and of course tea!

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I know that this pan is old and rustic,  but it is my traditional, well-used scone tray along with my grandmother’s teapot.

I hope you fall in love with this English tradition like I have.  In our home it has always been a time to gather our family or friends together, have scones and tea, but most of all to enjoy time with each other.

Warmly, Jeanenne

Foodie Mama

Chocolate Protein Balls


Chocolate Protein Balls are quick to make and a yummy afternoon snack  or after dinner treat. I first made something like this when my friend, Gail sent a package to me here in South Africa several years ago. I was so excited to receive a package from home that I didn’t really care what was in it! Upon opening it, I discovered a recipe and all that  I needed to make Nut & Date Protein balls. I was delighted! She really sent me such a thoughtful gift. Thank you Gail!  After making these a few times,  I decided to develop my own recipe that was lower in carbs and higher in healthy fats. I must say these little treats can be quite addicting.  Yummers!




Chocolate Protein Balls

1/2 cup Walnuts

1/4 cup Sunflower seeds, raw

2 Tbl. Vanilla protein powder, slightly mounded

3 Tbl. raw Cacao or cocoa powder

2 Dates pitted, fresh or dried

1 1/2 Tbl. Coconut oil

3-4 tsp water

Flaked coconut to roll balls in

Place walnuts, Sunflower seeds, protein powder and cacao powder in a small food processor or power blender like a vita mix. Process until crumbly. Add dates, cut in fourths, and coconut oil. Process again to breakup and incorporate oil and dates. Next,  add water starting with 2 tsp and blending. Check mixture to see if it will hold together by smashing tablespoon amount into a ball with your hands. If it still seems too dry add another tsp of water. Roll into 12-14 balls. Then, if desired, roll balls in unsweetened coconut flakes pressing to adhere. Place in a covered container and refrigerate till firm. Store in fridge.

Tip: I’ve used AIM Vanilla Pea Protein powder and Genuine Health Fermented Vegan Protein in vanilla. Another good option is Wazoogles Vanilla Sky Superfoods Protein Shake or Arbonne Protein Shake in vanilla. 

I like mine without coconut, but My Man likes it with the coconut. You could also coat them with crushed nuts.

Happy Snacking!

Warmly,

Jeanenne ~Foodie Mama