Because we are all unique there is no one size fits all "healthy" diet. What works for one person could have devastating health implications for another. Recent scientific studies have revealed that our gut micro biome can be analysed and the results can be used to tailor bespoke diets to meet the needs of the individual. But the concept of selecting foods according to our unique requirements is not new. For centuries Ayurvedic and Chinese medicine has extolled the benefits of recognising one's own constitutional type. These systems teach that in order to enjoy optimal health, every person, according to their own constitutional type, will benefit from adopting certain lifestyle and dietary choices.
One reason I love kinesiology is that with muscle testing we can gain instant feedback about which foods strengthen or weaken our bodies. Time and time again in sessions with my clients I am reminded that the same foods that have immense strengthening benefits for one person might have a completely opposite effect on another. What's more is that the nutritional needs for each person aren't static, they are always fluctuating.
In my household, it is a well known fact that gluten, eggs and dairy have a weakening effect on my husband and on my son. We are talking eczema, reduced immunity, plummeting energy levels, digestive issues, the lot... So needless to say you won't find gluten, eggs or dairy products in my house.
As you can imagine cooking and baking has sometimes been challenging for me but a challenge that I actually quite enjoy. Removing these ingredients has unveiled for me such a wide and interesting array of foods that I probably wouldn't have thought to explore we weren't in need of other options. I often find myself borrowing all sorts of interesting recipe books from the library and typing in google searches like this one...
gluten free, vegan paleo recipes...
There are so many people out there experimenting with adding and removing certain foods from their diet and simple google searches mean we have access to a myriad of recipes to choose from. Today I am adding one to that list.
I adapted this recipe from a great one I found from Terese Cutter, https://www.thehealthychef.com. If you haven't seen any of her recipes I recommend you take a look because they are amazing. Here is the original recipe that I adapted to make the fruit bread I baked this morning, https://www.thehealthychef.com.
I've always been partial to fruit toast for breakfast. What could be better on a cool autumn morning in Melbourne than a strong cup of tea and the smell of cinnamon as you pull those warm slices from the toaster. Love it, love it, love it!
Unlike more carbohydrate laden fruit bread, the quinoa and chia seeds in this recipe are an excellent source of protein which means that this breakfast/snack provides longer lasting energy. This recipe is vegan, dairy free, egg free and gluten free. It is so simple to make as well which suits me. When it comes to cooking I love my recipes easy peasy!
So without further ado here is the recipe. Enjoy my fellow fruit toast lovers, enjoy! xx
- 1 and 3/4 cups of quinoa
- 1/4 cup of black chia seeds
- another 1 cup of water
- 1/4 cup of olive oil
- 1/2 tsp of bi-carb soda
- 1/2 tsp of himalayan salt (sea salt or table salt words too).
- juice from half a lemon
- 1/2 cup of dried cranberries
- 1/2 cup of raisins
- 2 tsp ground cinnamon (I use Simply Organic cinnamon because it's delicious! https://www.simplyorganic.com/simply-organic-cinnamon-2-45-oz)
- 1 tsp of vanilla essence
- Soak the quinoa over night or for at least 6 hours.
- Pre-heat the oven to 160 degrees C.
- Line a loaf tin on all sides with baking paper.
- Thoroughly rinse the quinoa until the water runs clear.
- Use half the water (1/2 a cup) to soak the chia seeds. Stir the chia seeds until they become gel like.
- Place the quinoa, chia gel, 1/2 a cup of water, olive oil, bi-carb soda, himalayan salt, cinnamon and vanilla in your food processor.
- Mix in the food processor for 3 minutes. The mixture should become like batter.
- Place the mixture in a bowl and mix in the cranberries and raisins with a spoon.
- Spoon the bread mixture into the loaf tin.
- Place in the oven and bake for 1.5 hours or until the bread bounces back when lightly pressed.
- Remove from the oven and allow to cool for 30 minutes in the tin.
- This bread is best eaten toasted. I smother it with coconut oil but my husband recommends Nuttelex. I bet it would taste amazing with some good cultured butter too if dairy works for you!