My Home-made soup to help heal and soothe a poorly tummy and gut
Last week was show week at Laine Theatre Arts, which also meant numerous trips to Costa Coffee and the sweet shop for an afternoon energy boost, then whether spoons later that evening for a post bowl of chips and a glass of wine. Safe to say, since then I have been feeling the side effects. My energy levels, digestive system, skin.. you name it, it’s caught up with me! (7 days worth of stage makeup didn’t help either) hello spots! *cries*
This being the case, I have devised a recipe full of all the necessary ingredients to give my body the chance to detox and heal. As a sufferer of IBS, my poor tummy has been in knots, so implementing root vegetables alongside taking an effective probiotic should soon soothe the pain in no time!
Continue reading “Sweet Potato, Spinach and Lentil Soup with Cashew nuts”
(and yes… it’s gluten free… surprise surprise!)
We all know how crappy student living can be. Do you ever get trapped in what seems to be a never ending routine of the same meals over and over and over again. It’s fair to say I’ve been stuck in a rut recently when it comes to my eating habits; tea time especially… or dinner for you southerners. Sorry! I will forever be a supporter of the old age northern argument, it’s most definitely BREAKFAST, DINNER & TEA – and supper if you’re lucky.
Here’s an example:
- Monday: Quorn Chicken and vegetables
- Tuesday: Cod fillets and vegetables
- Wednesday: Omelette with vegetables
- Thursday: Quorn chicken with vegetables
- Friday: Cod fillets with vegetables (or maybe chips with curry sauce if I happen to be out at 2am…..) – but you get the gist.
This dish has provided me with 6 meals to mix and match over the next couple of weeks. Just make sure you have enough freezer space…… you can annoy housemates if you have to use theirs….. oops.
What you’ll need:
- 3 red peppers
- 2 aubergines
- 2 Carrots cut into sticks
- 1 onion
- I cal cooking spray
- tomato sauce – I used Loyd Grossman
- white sauce – Loyd Grossman
- 125g ball mozzarella
- handful cherry tomatoes, halved
- gluten free lasagna sheets (I used Asda’s own)
*be careful of what sauces you choose, some may contain wheat flour – if you’re not lazy like me then make your own!
- Heat oven to 200C/fan 180C/gas 6.
- Deseed the peppers, halve, then cut into large chunks. Chop the ends off aubergines, then cut into slices around ½cm thick . Chop carrots into sticks and onions into small chunks (up to you really!) and half the cherry tomatoes.
- Line 2 large baking trays with foil or grease, then place vegetables on top. Cover with the spray and season well for added flavour! Roast for 25 mins until lightly browned. I used paprika, mixed herbs, salt & pepper.
- Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish. Layer some of the roasted vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta!
- Pour the remaining white sauce over the top layer, making sure the whole surface is covered. Scatter mozzarella over the top. Bake for 45 mins until bubbling and golden.
- …… if you have an unhealthy desire for cheese like myself, go ahead and grate some extra cheese on top. It’s naughty, but sooooo good!
- feel free to use literally whatever vegetables you want next time! because who doesn’t love experimenting!
Lots of love!
GLUTEN-FREE EATS & TREATS
I don’t bake. The last time I tried I ended up wasting too much time, creating too much mess and throwing the majority of what I can only describe as unfit for human consumption… in the trash. Did I mention that the recipe was from a children’s cookbook. 10 year old’s can cook better than me. BUT JUST LOOK AT THESE. Can you imagine the surprise when I actually created something EDIBLE.
I can barely believe I made these, they were so easy and cheap to make! And more importantly, they tasted heavenly! ( I may have already eaten most of them…) don’t judge me. They are fudgy, fantastically chewy and with an added sprinkling of sea salt on the top… I might even go as far as to say they are my favorite gluten free treat yet! They even got the seal of approval from my housemate too! Score!
Also; I have a funny tummy when it comes to wheat, so anything flour-less in an absolute winner. If like myself, you suffer from what I call the “9 month baby bloat” and the pain that comes with it after digesting gluten, you probably know how it feels to suffer the torment of only being able to sniff the chocolate cake all you’re friends are eating, rather than paying an arm and a leg for the overly priced gluten-free version.
– all pictures taken are my own – iphone 6: edited on VSCO & Afterlight –
What you’ll need:
- Preheat Oven to 170° Celsius and spray an *8×8 baking tin with non-stick cooking spray.
- Add all the ingredients except for the chocolate chips, into a food processor and blend until a thick batter is formed.
- Resist temptation to eat batter.
- Spread evenly in the baking tin (the batter will be really sticky, it’s normal) and sprinkle 2 tablespoons of chocolate chunks on top (add more to exceed nutritional values)
- Bake in the oven for 20 – 25 mins or until a toothpick comes out clean. The edges should be browned. The batter may seem to be underdone but they risk being dry if kept in any longer and will firm slightly once cooled.
- Cool for 20 mins and sprinkle with sea salt (it’s best to leave them in the tin to cool)
- Cut into squares, and serve!
For non-vegan recipes: Add an egg to make it more cake like
Add nuts, fudge pieces, or even dried fruit for an alternative!
For the original recipe click this link! – Ambitious Kitchen –