The time has come to say a fond farewell to my favourite season of them all - Autumn!
So I thought I’d take this opportunity to quickly pop in and share with you some of my favourite Autumn recipes.
So we recently chatted about fat-soluble vitamin A and how if you want your body to absorb all of the brilliant benefits this vitamin provides, then you had to consume it with fat. Fact!
Today, it's all about vitamin D . . .
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One of the main reasons my body is now thriving since embracing fat, I believe, is since I now include a good source of it with every one of my meals, my body’s now able to absorb all those wonderful and essential fat-soluble vitamins that I went for years (even decades) without absorbing. They’re not called fat-soluble vitamins for nothing - and they say nutrient deficiencies can lead to autoimmune disease…..hello Hashimoto’s!!!
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Cranberries. Did you know the nutrients found in cranberries have been linked to a lower risk of urinary tract infections, improved immune function and decreased blood pressure?
No wonder they're eaten in abundance at Christmas time!
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One of my favourite dishes to whip up during the Summer months, when I want to move a little slower. When my body is craving comfort and nourishment, simplicity and of course, utter deliciousness.
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Did you know that dairy, it seems, is the second most common food trigger of Hashimoto's (after gluten)?
The more information I gather on the subject, the easier I'm finding it to say adios. One of the things helping me through.....Ghee.
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Discover my number 2 factor contributing to a slow metabolism when dealing with the daily symptoms of Hashimoto's, and tips on what I've been doing to help....
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Turmeric. A powerful anti-inflammatory and antioxidant containing a mix of manganese, iron, vitamin B6, fiber, copper and potassium.
It's what gives curry both its flavour and yellow colour, but did you know it has also been used for thousands of years to help with numerous health conditions?
Studies suggest that this super root helps with inflammation in our bodies, reduces tumour growth and aids in liver detox. It helps protect our bodies against heavy metal toxicity and can also potentially benefit those of us with autoimmune thyroid conditions as a happy liver is crucial for proper thyroid hormone conversion.
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I play the love/hate game when it comes to getting test results back. Are you the same?
I love knowing exactly what is happening with my body (especially the why), as it gives me the opportunity to be the true Taurean that I am and run head first into finding a solution.
Sometimes, however it’s like opening a can of worms.
Needless to say, the list that’s as long as my arm received from my recent visit to my Naturopath of all the vitamins and minerals I’m severely deficient in and the list of all the vitamins, minerals and metals my body is inundated with has left me a little overwhelmed, to say the least.
So I’m taking it a step at a time and thought I’d share my finds with you, just in case you too are a little overwhelmed with it all at the moment.
So first up to the plate, is da da daaaaa…….Potassium.
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It was inevitable. I knew it, but ignored it.
My new thyroid naturopath recently confirmed it.
It was time to say bye-bye to cow’s milk dairy.
Crapola!
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I have Hashimotos.
It's an autoimmune disease that affects my thyroid gland. That little butterfly-shaped ball located at the base of my neck where a lot of important activities take place, from controlling metabolism, female hormones and energy levels. Basically, everything that makes you feel good.
Jeez Louise!
One of the first and best things I did when I found out was to QUIT SUGAR (an absolute must, I believe, if you also have Hashimotos). What my research has been teaching me and what my body has been telling me ever since that date is that sugar causes absolute havoc on the digestive tract, leading to “leaky gut” (a joy I’ve been dealing with for the past year) and which in turn can then trigger the development of autoimmune diseases….and round and round the cycle goes.
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Coq au Vin - A French classic and easily one of the most celebrated chicken dishes in the world.
Rumour has it that this dish was first cooked for Caesar himself.
However, it seems it was the delightful Ms Julia Childs who was the first to publish the recipe.
Wherever, whenever and by whomever - who cares. I'm just grateful to know how to cook it and above all else, eat it.
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Chicken for breakfast. Yep, you heard me right. I've been doing it for a little while now and am loving myself sick....well, loving my breakfast anyway.
I poach organic chicken breasts on the weekend, slice them, batch them and pop them in the freezer.
With some left over veggies and a big dollop of hummus...breakfast is ready my friend!
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Say hello to Helen!
Helen is from the North West of the UK. She is a "massive foodie". Loves travelling and caravanning with her family and is the creative mind behind the lovely family blog Casa Costello. Casa Costello is filled with lovely family recipes, and is also where Helen runs her "Bake of the Week" posts.
Casa Costello also happens to be my Secret Recipe Club Blog for the month of May. My favourite month of them all. It just happens to fall in Autumn (my favourite season of them all). It holds my birthday (my all time favourite date of them all), AND this year I'll be spending most of it in France. So needless to say....I LOVE May..........and I LOVE this recipe......
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It's April, and that means it's Secret Recipe Club time once again.
This month I was given the blog Cooking in Stiletto's to stroll through and find my next little recipe.
It's Autumn here in Australia and I'm sooooo looking forward to all of those yummy slow cooked foods I'm planning to cook as the weather gets cooler. The wonderful aromas wafting from the kitchen. My mouth drooling knowing that that aroma will be gobbled up and in my tummy in a few hours time.
One of the aroma's I love (sometimes even more than actually eating it) is the smell of roast chicken.
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Yes. Another recipe from the cookbook I have fallen head over heals for.
I hope you're not bored yet, cause there is a lot more coming.
Each time I think I'll flick through another cookbook, I find I get a couple of pages in and then suddenly, low and behold, it's back in my hot little fingers once again.
I guess I can't really call it a "crush" anymore as I think we've moved more into "stalker" territory now.
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Stew.
It's not a word I like.
Having English parents, we grew up on stews and casseroles and I soon rebelled. I refused to eat them. Nothing to do with the food itself, I might add, but the word stew just didn't evoke a desire to eat. At all!
Stew..Spew - that was what I called it.
Luckily I'm a grown up now. I still call it "Stew Spew" but nowadays I eat it, and in fact I love, love, love it.
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The humble white bean - I've eaten these little beauties for years - tossed in salads, maybe turned into my own version of baked beans, I've even pureed them with a little garlic and lemon and dolloped them on some crostini, but never have I used them as a replacement to mashed potatoes......and I'm in love!
There is something slightly decadent about it, and served with this quick and simple savoury mince - I enjoyed a most delicious supper this particular night.
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