By Removing Sugary Drinks From Hospital Shops We Are Simply Masking A Bigger Problem

Here they are again, this government of ours, rambling on about increasing tax on sugary drinks and removing them from hospital shops. Don’t they realise they’ve missed the point?

When Jamie Oliver set about to change our diets for the better, he started in schools. Why? Because quite frankly, it’s no good aiming this information at sixty-year-olds who have created lifetime habits and most likely won’t want to change them.

If there are parents out there still giving their children Fruit Shoots and other (for lack of a better word) ‘drinks’ filled with sugar and artificial rubbish, despite the panoply of information so readily available, it is them we need to be targeting. Why are these parents still under the impression that these drinks are okay to give their children, even if it is just as a rare ‘treat’? Why are parents not waking up to the fact that if you give your child nothing but water from the offset, they will not want anything but water because we wouldn’t have created within them an unyielding addiction that leads to ‘cravings’ for sweet drinks to quench their thirst instead of water which they may then describe as ‘boring’? The human body can last up to three weeks without food, but water is a different story. Every living cell in the body needs it to function. It is essentially our life-source, so I’d say it’s anything but boring, and this is what we need to be teaching our children.

We can remove these drinks from hospital shops but the person in question can simply go and find the nearest shop or petrol station and buy their drink of choice there.

What we need to be doing is educating, on a mass level, the population of Britain about nutrition, by giving them a comprehensive understanding of nutrition and how the body responds to it, and not just by telling them to eat their five a day and cut out sugar. Because what happens when people become obsessed with one diet fad, such as removing sugar from the diet, is that they look for substitutes because they have not learnt about nutrition or the body; they have simply learnt what helps them lose weight, and at what price are we losing weight?

Weekly meet-up diet-plan groups that started popping up in the ‘80s and ‘90s are perhaps the worst thing that has happened to our collective health since cigarettes; most of them recommend substituting anything sugary with artificial sweeteners, chemicals that are (if we had to choose) worse for our health than refined sugar. The advice from these organisations to cut out fat and sugar is, in my opinion, one of the reasons that we are seeing a huge increase in early onset dementia. The brain needs fat. It cannot function or grow without it and many adults who began following this fat-free craze thirty-odd years ago are now in their middle ages being diagnosed with early onset dementia, among other things.

The ironic thing is that most of these ‘fat-free’ foods have increased amounts of sugar, which is a lot worse for the heart than healthy fats. A fruit flavoured yogurt, for example, contains about 12 grams of added sugar. This equates to eating a small cup of yogurt with a bowl of frosted corn flakes. We need to forget about all these fads, stop buying convenience food and eat fresh, whole foods that we (heaven forbid) prepare ourselves.

Studies on Aspartame (the sweetener used in Diet Coke) have shown a range of adverse effects, from nausea and dizziness to birth defects and multiple sclerosis. People substituting Coke with Diet Coke should not be under any illusion that this is better for anything other than their waistlines. MS is essentially nerve damage on the brain and the spinal cord, most likely caused by the immune system attacking the fatty myelin sheath around the brain. If we are reducing the one thing that the brain needs to function, and substituting it with a magnitude of toxins known to harm the immune system and the nervous system, we are essentially begging for multiple sclerosis.

What the government should actually be doing is making these drinks illegal, because they have a responsibility to us, the people, not to the pockets of the manufacturers and these drinks are in fact poisonous. These items need to be removed from our country altogether, and money needs to be put into education, at a grassroots level.

If midwives, ante-natal instructors and even general practitioners, most of whom have not had sufficient training in nutrition, were provided with the proper education, and this information was filtered down to new parents, we would see an entire new generation more healthy and health-conscious than ever before, and not just a generation obsessed with weight loss.

Nutrition classes could also be held in schools. Imagine the changes we would see in our society if all aspects of diet were taught to children, including reducing intake of refined sugars and not replacing them with artificial sweeteners or fat-free products, and encouraging people to understand that natural sugar like that found in fruit, in moderation—like everything—is healthy.

Despite the government’s miseducation, we are fortunate enough to live in an age where information is available wherever we are on the planet, at the touch of a button. We are hearing about the dangers of increased sugar consumption everywhere, so why are people choosing to give refined sugar to their children, especially when there are so many alternatives? There really is no excuse anymore to be shovelling this rubbish into our children.

However, the mass population will, as a general rule, do what they are told, therefore it is up to the government to take control when it comes to the health of our children and do a hell of a lot more than just removing sugary drinks from hospital shops.

 

To view this article on Huffington Post, click here

Guilt-Free Chocolate Digestive Biscuits

If you’re British, there is probably nothing more satisfying and comforting to you than a cup of tea and a chocolate digestive of an afternoon (had to say ‘of an afternoon’ instead of ‘in the afternoon’ because that’s how my nanny would have said it in that endearing East End way when talking about tea and biccies). 🍪 ☕️ So of course I wanted to make the healthy version so I can indulge my ultimate guilty pleasure. these are gluten, dairy, sugar and egg free.

I actually got this recipe from my lovely friend @mrshollingsworths. Her picture looks way better than mine because she’s more of an artist than I am with food but I’m happy to say they taste just as good! 😃 i also bake them for less time than she does – just a difference in ovens i guess.

I know food blogs and Instagram are all about the styling and the perfect pictures but guys, I have an 18 month old, a husband, a dog, arthritis to keep at bay with heaps of hard work, deadlines, and a novel to write! I can only spend so long re-arranging biscuits in the right light surrounded by random ribbons and hessian fabric before I have to give up and hope they’re good enough! So there you have it, my excuse for not having Instagram’s best pictures.

The truth is, I love making the food and feeding those I love. I love writing the recipes and the captions, but photography is not my passion so (in the voice of the dad from My Big Fat Greek Wedding) there you go! Hope you all enjoy this recipe anyway Happy baking, lovers!

Ingredients

1 1/4 cup oats
3/4 cup ground almonds
1/2 cup cashew butter (or any other nut or seed butter)
1/2 cup maple syrup
1/4 tsp salt

Chocolate topping:
1/2 cup cacao butter
3 tbsp maple syrup
3 tbsp cacao powder
1 tbsp cashew butter

Method

Preheat the oven to 180c and line 2 baking trays with parchment paper.

Put all the ingredients for the biscuits In a bowl and mix really well.

Shape them into biscuits and flatten down on the trays and bake for 8-10 minutes. If they look a little soft it’s ok, they’ll continue to harden once they come out the oven so don’t leave them in for too long.

Take them out the oven and leave to cool.

Make the chocolate by melting all the ingredients in a saucepan over a low light.

Once the biscuits are cool, spoon the chocolate over the top of each one and put on a plate in the fridge to cool.

Love & health,
Lauren 💜

Cauliflower Bites With Tahini Dip

Don’t these just look as awesome as they tasted?! They were demolished almost instantly. Just such a tasty snack for before dinner or as a starter and really easy to make with relatively few ingredients. I used rice breadcrumbs but you can use any breadcrumbs you may have at home.

Ingredients

1 cauliflower, broken into small florets
2 eggs
1 tsp dijon mustard
1 tsp sesame oil
1 cup gluten free breadcrumbs
1/4 tsp turmeric
1/4 tsp paprika
Salt & pepper

Tahini dip:
2 tbsp tahini paste
1/4 cup water
2 tbsp lemon juice
Sprinkle garlic salt
Himalayan salt to taste

Method

Preheat the oven to 180° and cover a baking tray with silver foil (you don’t have to but it keeps you from having to wash the tray!)

Break the eggs into a bowl and beat with the mustard, oil and some salt and pepper.

In another bowl add the breadcrumbs and spices and again some salt and pepper.

Dip each floret into the egg mixture then in the breadcrumb mixture and place on the tray and repeat until you finish them all.

Put in the oven and bake for about 20-25 minutes. Take them out about 5 minutes before they’ve finished cooking and sprinkle the parsley over the top.

To make the tahini dip simply mix all the ingredients vigorously, adding more water if it’s too thick, seasoning to taste, and top with olive oil, paprika and parsley.

Love & health,
Lauren

Bounty Bars – The Healthy Way

My mum always makes coconut pyramids for Passover which are yummy but of course they use sugar so I thought I’d whip these beauties up as an alternative Passover (and any other time) treat.

They are gluten free, dairy free, sugar free, egg free and vegan.

Ingredients

2 cups desiccated coconut
¼ cup ground almonds
½ cup coconut oil
The cream from the top of a can of full-fat coconut milk
¼ cup maple
1/4 tsp vanilla powder

Chocolate coating:
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil

Method

Melt the coconut oil then mix all the coconut ingredients in a bowl.

Line a baking tray (I use a square silicone one) with cling film, leaving enough hanging over the edges, then press the mixture into it. Remember, they need to be cut into fairly substantial bar sizes once set so keep the thickness and don’t fill the whole tray if it’s too big. Put this in the freezer for half an hour.

Make the chocolate coating while it’s in the freezer by melting all the ingredients in a saucepan over a gentle heat.

Take the coconut mix out the freezer and cut into bars, then dip them into the chocolate and place on a plate and put in the fridge to set for 30-60 minutes.

Store in an airtight container in the fridge.

Love & health,
Lauren

Chocolate & Peanut Butter Drizzled Banana Bread

This is basically exactly the same as my usual banana bread (gluten free, dairy free, refined sugar free and vegan), I just added a bit of peanut butter and chocolate drizzles to the top because, why not!

It sank a bit in the middle which is really annoying when you make something so pretty, but I think it was still worth a picture 🙂

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1 whole banana for the middle (optional)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon

Chocolate sauce to coat the banana in (optional):
2 tbsp cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tsp cashew butter

Drizzle topping:
1 heaped tbsp smooth peanut butter
Leftover chocolate sauce from the banana coating

Method

(Quick note: if you want this to  be quick and simple, just leave out the optional chocolate-covered banana in the middle, the cake will be just as nice!)

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Make the chocolate sauce by melting all the sauce ingredients on a gentle heat in a saucepan. Coat the whole banana in the chocolate sauce and leave in the fridge to set. Save whatever is leftover of the chocolate in the saucepan for later.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the other 3 bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into the loaf tin then put the chocolate-covered banana on top. Now add the rest of the mix on top of the banana.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Once cool, put the peanut butter on a plate and even out so it’s quite thin on the plate, then put it in the microwave for about 2 minutes, or until it starts cracking, then, once cool enough for you to handle with your fingers, sprinkle it over the top of the cake.

Finish by drizzling the remaining chocolate sauce in the saucepan over the top.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

Chocolate-Dipped Peanut Butter Cookies

Braxton is leaving his childminder this week and starting nursery – eek!! I didn’t know what to get the lovely ladies at the childminder so decided to make them some nice things and package them nicely as a thank you. I made them these and some chocolate truffles – I hope they like them and hope you do too!

Ingredients

1 tbsp coconut oil
3 heaped tbsp natural peanut butter
¼ cup maple syrup
2 tbsp almond milk
½ tsp vanilla powder
Pinch Himalayan salt
1/3 cup ground almonds
3-4 tablespoons coconut flour

Chocolate coating:
3 tbsp cacao powder
¼ cup maple syrup
2 tbsp cashew butter
¼ cup coconut oil (add more if it is too thick)

Method

Preheat the oven to 170°C and line 2 baking trays with baking parchment and grease with coconut oil.

Melt the coconut oil in a small saucepan and add to a mixing bowl.

Now add the peanut butter, maple, almond milk, vanilla and salt to the bowl and mix well with a wooden spoon. It should start thickening a little.

Now add the ground almonds and mix really well, then add the coconut flour and mix again. If it is too runny to make into cookies, add another tablespoon. It should thicken as you mix but add coconut flour one spoon at a time as needed.

Roll into small balls and push down on the prepared baking tray but not too thin as they should be quite bulky and will be soft on the inside if they are thicker which is nice, a bit like blondies.

Put in the oven and bake for 7-8 minutes, until they have only just started browning on the edges but not more than that as they will continue to harden when they are out the oven.

While they are in the oven make the chocolate by melting all the ingredients together in the saucepan you melted the coconut oil in.

Let the cookies cool on the trays for 5 minutes then let them cool fully on a wire rack.

Once cool, dip them in the chocolate and put them on a plate and put the plate in the fridge for an hour.

You can store them in an airtight container in the fridge to keep the chocolate from melting and they should still be soft enough on the inside when they come out the fridge.

Love & health,
Lauren

 

Unicorn Donuts

Well here’s something different! I’ve been obsessed with unicorns since I was a little girl. They were the stuff of fairytales with fairies and pixies and dragons and other such mystical creatures which may have been inspired by a different sort of reality, perhaps other realms? Or perhaps were thought up by wonderful people with extraordinary imaginations. Either way they seem to be all the rage at the moment so here I am jumping on the bandwagon with my healthy version of donuts, unicorn themed!

Ingredients

1 tbsp ground flax seed mixed with 1.5 tbsp water
1 tbsp coconut oil, melted
1 cup buckwheat flour
½ cup ground almonds
¼ cup almond milk
1 tbsp almond butter
6 tbsp maple syrup

Frosting:
Cream from the top of a can of coconut milk

Food colouring options: beetroot powder, matcha powder, blueberry powder, blackcurrent powder. You can use conventional food colourings if you want but make sure they are natural ones!

Method

Preheat the oven to 180°C and lightly grease a donut tin with coconut oil.

First make the flax egg by mixing the ground flaxseed with water and leave to set for 15 minutes.

Melt the coconut oil in a saucepan over a gentle heat then add it to a mixing bowl and add the rest of the ingredients and mix until incorporated. If too thick add some more almond milk, if too runny add some more ground almonds.

Spoon into the donut tin and smooth down with your fingers.

Bake for 10-12 minutes depending on your oven but check at around 8 minutes. These don’t take long to bake and you don’t want them dry!

While they are cooling make the frosting by adding a spoonful of the coconut cream to a plate, then adding one of the food colourings and mixing lightly, leaving some white showing, then do the same on another plate with another spoon of the cream and another one of the colours, etc, until you have used all 4 colours.

When the donuts are completely cool, remove from the tin and add each of the colours to 1 quarter of the donut and serve immediately.

Love & health,
Lauren

‘Cheesy’ Carrot & Potato Bake (Dairy-Free)

Real-life mum struggles here – don’t have time to write a huge post today! But wanted to upload this recipe that I made last week because Braxton loved it and it’s awesome for little ones. Nutritional yeast is a great vegan cheese substitute and makes it a bit ‘cheesy’. Sorry for the short post but hope you enjoy it!

Ingredients

6 carrots, peeled and diced into small pieces
2 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 tbsp almond or oat milk
1 egg, beaten
1 onion, finely chopped
1 tbsp parsley, finely chopped
1/2 cup brown rice breadcrumbs
4 tbsp nutritional yeast
Himalayan salt & black pepper

Method

Steam the carrots and potatoes until soft.

Preheat the oven to 180°C.
When the carrots and potatoes are ready, mash them and add the milk, egg, parsley, salt and pepper (to taste).
In a shallow baking dish, spread the mixture evenly.
Combine the breadcrumbs with the nutritional yeast and sprinkle over the mash.
Bake for half an hour.
It also freezes really well if you don’t finish it all.
Love & health,
Lauren

 

No-Bake Chocolate Coconut Flapjacks

First I’d like to say thank you to my best bud Gemma at Gemma Bateman Photography for teaching me how to use my camera – how good does this pic look! She takes awesome baby photos so contact her if you need baby pics 🙂

These are so bloody yummy and decadent, and totally gluten, dairy, sugar and egg free. I love the combination of coconut and chocolate so for me these are just delish. Probably one of my nicest recipes yet.

Ingredients 

Base:
2.5 cups organic rolled oats
1/3 cup maple syrup
1/2 cup coconut oil
2 tbsp almond butter
1/2 tsp vanilla powder
2-4 heaped tbsp desiccated coconut, depending on preference

Chocolate fudge:
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil

Topping:
Handful coconut chips

Method

First make the base by melting the coconut oil in a saucepan on a low heat, then add to a blender with the rest of the ingredients except the coconut.

Once blended add to a bowl and mix in the coconut.

Spoon into a lined square silicone baking tray and smooth down with a spoon or your fingers and put in the fridge for 30 mins.

Now make the chocolate by melting all the ingredients together in a saucepan on a low heat.

Once the 30 minutes are up, pour the chocolate on top of the base layer and put in the fridge for a couple of hours, or until set.

Once set sprinkle the coconut chips on top then cut into squares and store in an airtight container in the fridge.

Love & health,
Lauren

Sweet Potato, Kidney Bean & Roasted Pepper Patties

As usual, thanks to my lovely friend Deepa at GirlBoyFoodBaby. Her baby led weaning recipes are always so inspiring and easy and use the best ingredients. I love being able to collaborate and join forces with other gentle-parenting and health-focused mummas to make the best food for our babies. Luckily for Deepa her little one (only 10 days younger than Brax), actually eats well, whereas I make all these things for Brax and he just looks at them then throws them on the floor.

I’m trying not to get stressed about his lack of interest in food as I know that it can happen to babies from 12 months. Babies who loved food before then often go off food and it can last for a while. This happened with us, pretty much around 11/12 months and although it’s getting a little better, he’s still not a great eater. It’s not that he’s fussy with flavours, he just isn’t interested in food. Apart from bananas – loves bananas!

Anyway, regardless of the fact that Braxton didn’t eat these, hopefully your babies will. And if they don’t, do what I did and eat them yourself!

They are so nutritious and full of perfect ingredients for babies.

Ingredients

2 peppers (I used red and yellow), very finely chopped
About 4 sweet potatoes, cooked and mashed
2 tin / carton organic kidney beans
1 cup tomatoes, blended
Juice of half a lime
Handful coriander, chopped
Handful parsley, chopped
Pinch of ground black pepper
Pinch of paprika
Pinch of Himalayan salt (omit for young babies or if you don’t want any salt in there)
Tbsp ground cumin
Tsp turmeric
Tsp nutritional yeast
1/4 cup cornmeal

Method

Preheat the oven to 190 degrees.

Roast the peppers on a baking tray.

Cook and mash the potatoes then add them to a bowl with the kidney beans and mash, leaving some small lumps.

In a small separate bowl, combine the tomatoes with all the spices and nutritional yeast. Mixing the spices in the tomatoes helps liquid spread them evenly in the burger mix.

Add the tomato mixture to the potato mixture then add in the roasted peppers and mix well until everything is combined well and the batter is thick, sticky paste (a good couple of minutes or so). It will seem a bit moist, but thats fine. Add the cornmeal and mix into the batter until well mixed.

Put the mixture in the fridge for 30 minutes then shape into patties on a lined baking tray using a spoon and press down and bake for 25 minutes. Then flip them. They’ll still be a bit tender at this point, so flip gently, but will firm up much more by the end. After flipping, cook them 10 more minutes on the other side. Let cool 10 minutes before eating, as they will firm up even more. They should be crispy on outside and slightly moist and chewy on inside.

These freeze really well. Just par bake for 25 minutes then freeze. Then cook for 20 minutes once out of the freezer.

Thanks to Deepa for this one!

Love & health,
Lauren