If you could find a way to incorporate a food that provided you with magnesium and Vitamin E, could lower your blood sugar levels, reduce blood pressure and lower cholesterol you would eat it, wouldn’t you? And what if that food could also reduce hunger and assist with weight loss? It would be a miracle!
But it is not. This ‘miracle’ food is almonds and unless you are allergic to nuts, this is a great way to incorporate almonds into your diet, even if you don’t like eating whole almonds themselves.
Almond and Walnut Muffins
150g Anchor Lighthouse Self Raising Flour
50g Almond meal (ground almonds)
85g brown sugar
1 tsp Mixed Spice
55 g chopped nuts – I use a mix of walnuts and pecans
1 tablespoon butter, melted
½ cup (125mL) milk
Sift all dry ingredients into a mixing bowl.
Combine butter, eggs and milk.
Pour into dry ingredients and mix well.
Line muffin tray with paper muffin cases.
Fill cases to 2/3 full
Bake at 170ºC for 20-25 minutes or until inserted skewer comes out clean
Sprinkle with cinnamon for an additional health benefit!
Recently I have been wondering about how the modern Western diet can be extremely acidic and what implications this has for our bodies?
Our bodies try to maintain a natural acid and alkaline balance. If it doesn’t, our body would not function. This is true, as I once was called on to resuscitate an elderly citizen who had suffered a heart attack, due to prolonged acidosis.
However, our incredibly complex bodies have a variety of back up plans in order to maintain our pH balance.
In the presence of a lot of acidic foods, the body will:
Use up all the available alkaline reserves in the body.
he body will attempt to eliminate excess acids from your blood.
Acid will be stored in your body’s fat cells. This then has implications for anyone attempting weight loss. Why? Because the body reacts to avoid the influx of acid that might be released during sudden weight loss. An acidic body holds onto excess weight, making dieting extremely difficult. Explains a lot, doesn’t it?
Your body finds an alkalinising agent, such as calcium. It will try to redress the pH imbalance by leaching calcium from your bones, which can be a contributing factor to osteoporosis.
Common symptoms of Acidosis or high levels of Acid*
NB these symptoms can also indicate another medical condition so always see your Doctor or health professional for further investigation
fatigue, and chronic fatigue syndrome
fatigue or weakness after eating meals
frequent colds, low immunity
poor circulation (cold hands/feet)
low blood pressure
burning sensation during urination
Gastro intestinal issues such as stomach cramps, reflux, diarrhoea, ulcers
agitation, nervousness anxiety, depression
lack of joy
lack of ambition
dental problems, bleeding or inflamed gums, cavities,cracked lips, loose teeth,
muscle cramps and spasm,
tension in neck and shoulders
joint pain, (arthritis like)
nail and hair problems
vaginal discharge (candida)
tendency to insomnia, restless sleep
tendency to itchy skin, acne
tendency to allergies, runny nose, chronic bronchitis
I think it must be a common family scenario, but I’m not sure?
Location: A suburban family kitchen. Time: 5pm, any day of the week. The pantry door swings open and shut several times; a low groan is emitted from a junior family member, quickly followed by a, “There’s nothing to eat,” kind of mantra. As the cook of the house, my first reaction, to hearing this mantra, is to ignore it and keep working. I find that is best.
But as each family member wanders into the kitchen, clearly starving and desperate for a crumb of sustenance after a long day at work, my resolve wavers. Collectively, their next move is to inspect the pantry, a second time, with the due diligence of police detectives at a crime scene, and it is then they hit me with the ‘kicker’, that eternal question, the one that makes me inwardly cringe………..
“What’s for dinner, Mum?”
And it is not only them. So attuned to hearing the ‘What’s for dinner?’ mantra, the canine members of my family become edgy at this hour too, and begin to pace up and down at the kitchen entrance, chiming in, in their own special way, to pressure me for food.
It is at this point, I have to steel myself and feign deafness, [clearly unsuccessfully], as I am always asked a second time, a little more urgently, “Hey, Mum. What’s for dinner?”
“Salmon,” I have to say, on this particular day, albeit through slightly gritted teeth, to which the response is anything from a contorted grimace, (coming from the fish-hating child), to unenthusiastic moans/yawns from the adolescent man-child/children.
It may be the ‘Steak and three veg’ of the hipster movement, and it’s almost certainly still a popular dinner for both the weight-conscious and the seafood lovers of the world, but in my family, salmon is, ostensibly, boring and unappetizing, for dinner. [I can’t understand this, myself.] Now, thanks to a dear friend sharing her treasured family recipe with me, I can serve a seriously good Salmon Pie, that effectively nips the ‘What’s for Dinner’ groans, in the bud.
I hope you feel tempted to try it for yourself. It may just be something you ponder about for dinner.
[Salmon is considered by some to one of the world’s healthiest foods, and contains Vitamin B12, D, Niacin, Omega -3 fatty acids, Phosphorus and Vitamin B6]
To make the Pie Crust:
1 and 1/2 cups of Plain All Purpose Flour
1/2 Teaspoon Paprika
1 cup Grated Cheese (I use tasty)
125 g Butter
Rub butter into flour, until it is well mixed. It should still be crumbly at this point, not mixed up together into a dough*
*[A food processor is the easiest way to do this, especially if the butter has not yet softened].
Press 3/4 of this mix into a greased pie dish with your fingers, to form the base and sides of the pie. Reserve the remaining 1/4 of the mix for the topping.
220 grams Salmon (flaked and boned)
I Onion, finely chopped
375 g Sour Cream
1/2 cup Grated Cheese
2 drops Tabasco Sauce (optional)
Combine all the filling ingredients together in a large bowl and pour on top of the base.
Crumble the remaining 1/4 of the pie crust mix over the pie filling.
Bake for 40 – 50 minutes at 180° Celsius or until slightly browned.
Allow to cool and serve warm with a Garden/Greek salad or cold.