Fruity Eggy Bread from Christine Bailey
Fruity Eggy Bread
A delicious sweet sandwich dipped in egg and pan fried. Adding a few raisins to the filling is a great way to restore flagging energy levels but any chopped dried fruit can be used.
3 eggs, free range, beaten
4tbsp low fat crème fraiche
1 tsp ground cinnamon
8 slices of wholemeal bread
2 ripe peaches, stoned
25g (1oz) ¼ cup raisins
1tbsp butter
1tbsp olive oil Read more…
Healthy Easter Treats
Easter can be a difficult time if you’re trying to keep yourself and your kids on a healthy diet or if they have an allergy to chocolate. Nutritionist and Cookery Expert
Christine Bailey shows how to make some delicious, healthy treats which not only taste great but will give your children hours of fun in the kitchen..
No sooner have you packed away the Christmas decorations Easter arrives in the shops – shelves crammed full of chocolates, eggs, chicks, bunnies and no endless number of sugary treats. But before you ditch your New Year resolutions or attempt to tackle hyperactive children gorging on a mountain of chocolate, why not try an alternative approach this year? It is possible to create some scrummy treats with your kids that are considerably healthier (and often cheaper!!) than the supermarket options. You can also make them dairy free or switch to chocolate alternatives if your children have allergies or you simply want a healthier option. Read more…
Chocolate, Almond and Coconut Fudge from Christine Bailey
In need of a sweet treat that won’t set you on a guilt trip? This fudge is so scrummy you’ll find it hard to believe it’s so healthy. Rich in protein, essential fats with no added sugar this makes a wonderful treat for the whole family. Use carob bars without added sugar or hydrogenated fat if you want an alternative to chocolate. If you choose to use chocolate remember it contains caffeine so don’t go overboard!
Yummy Fudge
250g (9oz) sesame seeds
200g (7oz) almonds
½ tsp ground cinnamon
4tbsp Ground flaxseed
4 tbsp tahini (sesame seed paste)
2tsp Organic virgin coconut butter (available from Higher Nature)
25g (1oz) Xylitol (from larger supermarkets, health stores or available as Zylosweet from Higher Nature)
150g (5 ½oz) plain unsweetened carob bars or dark chocolate (75% cocoa) melted
1. Place the sesame seeds and almonds in a mill or food processor and blend until finely ground. Add the cinnamon and flaxseed and mix thoroughly.
2. In a pan melt together the tahini, coconut butter, Zylosweet and chocolate.
3. Stir in the almond mixture and beat well to form a sticky paste.
4. Press the mixture into a lightly greased and lined tin (approx 30cm by 20cm) and chill in the fridge for 2-3 hours until firm. Cut into small bars to serve.
Storage: Keep in the fridge for up to 1 week. Freeze for up to 1 month.
CNELM
Discover how to cook delicious healthy recipes with Chef and Nutritionist Christine Bailey
Whatever your lifestyle and dietry needs, improve your health by learning how to cook nutritious tasty meals and dishes. Following popular demand CNELM will be holding a range of cookery demonstrations in 2010.
Each course will include nutritional advice, cookery demos, question and answer sessions and food tastings. Read more…
Cold Comfort
Many of us dread the cold months, especially those of us with young children, who seem much more prone to catching any cold going. The good news is that the healthier you are, the better you are at fighting infection and this is the perfect time to focus on boosting your child’s immune health. Read more…
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