Apple Cider Vinegar, raw & unpasteurised

Making your own raw unpasteurised Apple Cider Vinegar could not be any easier, trust me! If you are a huge fan of this yeast and live bacteria natural concoction that balances  your gut bacteria, then this recipe is for you! It is inexpensive, and once done, has literally an indefinite life shelf. However I never have problem using it up quickly as I use it for anything from salads all the way to home made face toner or house cleaning products.   All you will need is: 1 kg organic apples About 2 litres of fresh filtered water 1/2 cup organic brown sugar Large glass container Cheese cloth, paper towel & rubber band             Method: Wash all apples. Peel them first (keep the peels on a side). Remove cores (you will not use those) and chop the rest of the apples in small pieces. Place in a large glass container along with the peels and add enough water to cover completely. Stir in 1/2 cup of sugar. Mix well, cover with paper towel, cheese cloth and place the rubber band around the neck of the jar. Keep the container in a dark place with ideally constant temperature for fermentation (best is around 23-24 degrees Celsius).  Make sure your stir the mix twice a day ensuring all apples are always well covered. The fermentation will start taking place in just 3 days. You will see some bubbles and foam as yeast forms. Let the mix ferment for 2 weeks. After two weeks strain out all solids and transfer the mix into sterilised glass bottles or... Read More

Buckwheat risotto

This recipe came naturally. Leftover cooked buckwheat in the fridge and not much more to choose from except onion,garlic, mushrooms, green pepper and some spinach leaves sounded like a great dinner ahead…..and it was indeed! But before we get into cooking this simple and quick dish, you might be pleased to know, that buckwheat is considered one of the healthiest grains! Even though it might take some people to get used to its rather distinctive taste, I love using it. There are two types of buckwheat, light and dark. You can cook the grain as it is or you can add to taste by dry toasting in on a pan for few minutes. You can also bring up its nutritional value by sprouting it. This is done by simply rinsing the grain under running water few times and then leaving it on the strainer for 24-36 hours. You need to make sure, that you run some water through several times a day, so the grain never gets dry. I like to keep wet paper towel on the top. Buckwheat is energising and nutritious. It is an excellent source of protein and insoluble fibre preventing gall stones. Researchers think insoluble fiber speeds intestinal transit time (how quickly food moves through the intestines). Buckwheat is also known for lowering low-density lipoprotein cholesterol (LDL, the form linked to cardiovascular disease) and many more health benefits like treating diabetes and some forms of cancer. It also contains manganese and a good source of copper, magnesium and phosphorus. This gluten free grain also contains two flavonoids with significant health-promoting actions: rutin and quercitin. The... Read More

Feta & Sun Dried Tomato Scones

Do you have a spare 30 minutes to make these super delicious and super easy (and of course healthy) scones? I had a little girls’ night out last night and even after charging with breakfast of avocado & radish sandwich, I kept looking for something which would satisfy my cravings. Yep, needed some more carbs 🙁 After a thorough fridge and pantry check, the following items landed on my kitchen top: Organic wholemeal flour (or any gluten free flour)-450 g Baking soda (aluminium free) – 2 tspn Organic butter (softened)- 8 g Laban or milk (1,5-2 cups) Sea salt- 1 tspn For some extra flavour: 1/2 chopped onion, 100 g crumbled organic feta cheese, 2 handful chopped spinach OR 1/2 chopped onion, 100 g crumbled organic feta cheese, 50 g sun dried tomatoes (either plain, soaked, or the ones in olive oil in jar) Instructions: Mix flour, soda and salt together, add softened butter and laban (milk) to make soft dough. Mix in chopped onion, sundried tomatoes and cubes of feta cheese at the end. Create scones, place on a baking sheet, bake for 15-20 mins at 180 degrees. Makes about 18 medium scones. Tips: for some extra crunch add handful of roughly chopped walnuts or seeds of your choice.   Hope there will be some left before husband comes from work! That is how damn delicious they are! I told... Read More

Wild Mushroom Risotto

If you are looking for  simple, hearty, gluten free dish, try to make this risotto. The nicest thing about risottos is, that you can put in anything you like, as long as you stick to few main ingredients such as Arborio rice, good quality stock and parmesan cheese. I decided to experiment with dried wild mushrooms my father hand picked in the forrest last autumn. Mushroom picking is one his hobbies which are very popular in my native Czech Republic. You simply go to the forest after rain anytime from August till October looking for wild mushrooms. The trick obviously is, that you need to know what to pick, as you can easily poison yourself and your whole family. I totally trust my father, so I don’t question the glass jar packed with sun dried mushrooms my mum regularly prepares for me when going back to Dubai. They are precious ingredient in many of my dishes as they are delicious, always remind me of home and they are something I cannot buy in supermarket. Here is the recipe for my wild mushroom risotto. I don’t expect you to go looking for the specific mushroom type, any mushroom will do. Just remember, the wild mushrooms will bring your dish to a totally different level. Instead of dry mushrooms you can use about 200 g of fresh mushrooms. When I made this dish two days ago, we were fighting for the leftover for our lunch yesterday. A pretty obvious sign, that it was damn good! I can’t wait to experiment with different flavours like saffron, cinnamon and raisins or perhaps beetroot... Read More

Organic Chicken Stock

If there is one kind of meat you should eat organic, it is chicken. The reason is, that conventional chicken is served to human poisonous arsenic to keep them free of parasites and diseases. Arsenic has been proven to cause many diseases and illnesses, so stay clear! On the other hand, there is no better cure for flu, cold and even arthritis than homemade chicken stock. In his book ‘Food Energetics’ the author describes how we take on particular animal behaviour according to what meat we eat. I find it fascinating. For example chicken soup has been always served to ill people as it was believed, that the person will recover quickly by taking on the endless energy of chickens, who are always actively running around. On the other hand, consuming a beef soup or meat would result in a slower digestion, person’s movement and grounding. In fact, if you are very good observer, you can tell, whether the person is a meat eater or vegetarian. Now back to the chicken stock. Here is my recipe, which can be easily altered by adding seasonal vegetables or by what garden offers. Just make sure, that your bones are from free range, organic chicken!   Ingredients: 500g chicken bones 5 litres filtered cold water any kind of root vegetables (in total 500g): carrots/ turnips/ parsnips/ celeriac/ onion/ garlic dried spices: 4-5 bay leaves, 10 pcs old spice, 10 pcs whole peppercorn fresh herbs and spices: 2 stems rosemary, 1/2 bunch parsley, basil, coriander…   Optional: 1 small chilli pepper, deseeded   Instructions:  Wash the chicken bones, place the meat in a... Read More

Green Pleasure Juice

I have to admit, that I have recently been neglecting my daily green juice feasts. Partially because it is winter time here in Dubai and I have been craving more warming foods and drinks and secondly, my busy working schedule and lots of time out of home are to blame. After a short break, this is certainly one of my favourites for many reasons. Besides apples and nuts, I am able to collect all ingredients from our garden so I am privileged to eat all veggies at their peak nutritional value, without loosing a single vitamin through lengthy harvesting and transportation process, therefore the time from ‘soil to mouth’ is kept to an absolute minimum. Just remember to drink your juice as soon as you make it, so there is no time for oxidation to take place! Sip on it slowly and enjoy the life energy going through your veins nourishing your blood, tissues and organs! For more info and some juicing fact, read my article ‘Facts about juicing‘ in the Lifestyle section. Ingredients: 3 kale leaves 1 red chard leaf 1 cucumber 1/2 apple handful of coriander handful of mint handful of parsley 1 cup water 1/3 cup soaked cashews      Optional: 1 tspn spirulina powder/ 1 tspn bee pollen Note: if you are allergic to nuts, don’t forget to add few drops of olive oil to get the benefits of all fat soluble vitamins (A,D,E & K)!   Throw all ingredients in Vitamix or Nutribullet and blend well. Drink slowly and enjoy its detoxifying, cleansing and neutralising... Read More