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Polly Douglas Nutrition

 

Information about Nutritional Therapy, Healthy Eating and lots more...

 

I will be putting recipes on this page, if you have any you would like to share, please post them on my facebook page, and i'll add them here too.

 

Recipe Instructions

Detox Juice

 

2 apples

1 large carrot

half a fresh beetroot

quarter of a fennel bulb

Put all the ingredients into a juicer, collect the juic and drink!

This is full of antioxidants, fennel is good for liver health and it tastes delicious!

Smoothie

quarter of a pineapple

1 small banana

quarter cup of coconut milk

1-2 tablespoons of silken tofu

Put all the ingredients into a blender and whizz up until smooth.  Water can be added to make it more liquid.

This is a very sweet treat!  The tofu contains protein which helps to slow down the release of the sugars into your blood stream, and it will make you feel fuller for longer.  you could add in some oats too to slow it down further, makes a delicious breakfast.

Don't throw away the centre core of your pineapple, it contains highest levels of enzymes, which can aid digestion!

Rehydration Drink

half a lemon

pinch of salt

good teaspoon of honey or maple syrup

Boil your kettle and allow it to cool a little. Get a large glass. Squeeze in the juice of the lemon and add the salt and honey, add a splash of hot water from the kettle, (make sure its not too hot or it might break your glass) and mix until the salt and honey are dissolved, top up with cold water and drink immediately.

Taken from The Food Hospital

Skin friendly smoothie

6-8 Almonds

1 mango 

quarter of a pineapple

1 dessert spoon flax seeds

half a pint of Kara coconut milk

Put everything in the blender and blitz til smooth.

This smoothie is rich in Vitamin E, beta carotene, good oils and lignans which are good for clearing hormones.

Natural yogurt or silken tofu can be added to increase the protein and make it less sweet.

The almonds can be soaked over night in water, this activates the enzymes and makes them even better for you!

Herrings in oatmeal

2 herring fillets

gluten free flour

1 egg beaten

rolled oats

 

 

Dip herring fillets into flour, then egg, then rolled oats and shallow fry for 5 minutes on each side, until golden.
serve with the salad below.

Herring are cheap and abundant in british waters.  They are high in protien, a good source of calcium (from the bones) and also a good source of omega 3 oils.

Salad

baby salad leaves/beet leaves

grated carrot

grated beetroot

grated apple

red onion

red pepper

sunflower seeds

pumpkin seeds

pine nuts

Mix everything in a bowl and mix up, dress with your favourite dressing or try the one below.

Salad-Dressing

1 tsp almond butter

lemon juice

olive oil

Mix everything together and pour onto your salad!

Blueberry and Cinnamon Pancakes

100g Doves gluten free, self raising flour

50g wholemeal spelt flour

half a teaspoon baking powder

2 eggs

enough soya milk to make a thick batter

half teaspoon of cinnamon

large handful of fresh blueberries

mix the dry ingredients together in a bowl, beat in the eggs and slowly add in the soya milk until the batter is quite thick, but fluid.  Add in the cinnamon and blueberries, give a quick mix.  cook in a frying pan, with coconut oil, 1 dessertspoon full at a time, turning once golden brown.

 

Serve with fresh fruit salad, natural yogurt, flaked almonds...or on there own, they are delicious.

 

 

Carrot and Beetroot Loaf

For Cake:

150g agave syrup

125ml sunflower oil

3 medium eggs

225g doves gluten free bread flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

1/2 teaspoon mixed spice

2 tablespoons soya/oat milk

125g grated carrot

125g grated raw beetroot

 

For Icing:

200g cream cheese at room temp.

75g icing sugar

1/2 teaspoons cinnamon

grated zest of 1 lime

Preheat oven to 180oC/gas mark 4.

Prepare a loaf tin by oiling and lining with baking parchment.

pour the syrup and oil into a large bowl.  Using a hand blender, whisk in the eggs, one at a time.

Sift together the dry ingredients (flour, bicarb, baking powder, mixed spice), add into the egg mix and mix well.  Add in the milk to loosen the mix.

stir in the grated carrot and beetroot and mix well until all ingredients are incorporated.

Put the mix into the prepared loaf tin.

bake for 40-45 minutes until firm and spingy.  cool on a wire rack.

 

For the Icing:

Beat together all of the ingredients until smooth and spread over the cake.