Gluten-free? Nah, I'm going grain-free ... and low-carb!

Inspired by the fabulous Sarah Carter, a chiropractor at work ... I've decided it's time to lose the middle-age spread I've been steadily adding since I turned 40. I'm going low-carb or paleo or primal blueprint ... call it what you will, it seems it's the only option to losing weight while still eating well. I've been reading an amazingly educational blog by Mark Sisson and I've just been on a shopping spree to Natural Life in Dorchester with Sarah to stock up on seeds, nuts, coconut sugar, coconut oil and dried fruit. I've just made a batch of sort-of granola (without the grains) for emergency sugar cravings. 

I'm feeling quite anxious about giving up the junk food and carbs but desperate times call for desperate measures. I'll keep blogging about how I get on. Today's meals: egg & bacon for brekkie (Honey and Henrietta will be on overtime!); big salad with seeds & avocado for lunch; steak and purple sprouting with blue cheese sauce for dinner tonight. 

Lamb shanks braised in red wine

Yesterday the butcher's shop was filled with local Spring lamb. I don't really like the flavour of roast lamb but I love the Greek dish kleftika and there were lamb shanks on sale so I bought four. I browned them in a little oil in a non-stick frying pan and then placed them in the slow cooker (you could use a casserole dish in the oven on medium/low). First, I lined the bottom of  the dish with some whole carrots, an onion cut in half, a large sprig of rosemary from the garden, two cloves of garlic, salt and pepper. I poured a third of a bottle of strong red wine and a little water over the top and left the shanks to simmer for 6 hours and then stand in their juices until cold. 

Today, I've skimmed off the fat and lifted the shanks out - the meat was only just clinging to the bones - delicious! The liquid is rich and tasty smelling. Tonight, I'll roast the shanks with some potatoes and thicken the liquid with cornflour dissolved in water to make a sauce. We're having the meal with another Spring special - purple sprouting broccoli. Happy Sunday!

Salmon & avocado salad (summer is finally on its way!)

I'm making an effort to replace a meal a day with a big salad at the moment. I've been inspired to eat better since I started work at the Hansson Chiropractic Centre - especially to eat more good fats (omegas).

This delicious alternative Sunday lunch consists of:

- cos lettuce (o = organic - from my Riverford box)
- cucumber (o)
- avocado (o)
- fennel (o)
- walnuts (from my tree in France - we'll miss them when they run out)
- hot smoked salmon

The dressing I made was:

- teaspoon of gf mustard
- 2 teaspoons of white balsamic vinegar
- 1 tablespoon extra virgin rapeseed oil

The omegas are in the avocado, salmon, walnuts and rapeseed oil. 

Winter boiled fruit cake

I was too late to make a Christmas cake this year so I made one of these moist, long-lasting cakes instead. I think the pineapple in this recipe adds fibre (structure) and moisture which means this cake doesn't fall apart on the plate. It's really easy to make too.

Boiled fruit cake

You will need:

• 1 x 430g tin of crushed pineapple in its own juice
• 450g mixed fruit (raisins, sultanas, currants)
• 175g butter
• 300g unrefined or brown sugar
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• 350g Doves Farm gf self-raising flour
• 3 eggs, lightly beaten

1. Thoroughly butter, flour & line a 20cm cake tin (preferably with a removable bottom).
2. Set the oven to 160 degrees.
3. Put the first four ingredients into a large pan and bring gently to the boil, stirring until well mixed. Allow to bubble gently for 4/5 minutes - make sure it's not catching on the bottom of the pan.
4. Sieve the other ingredients (except the eggs) into a large mixing bowl. 
5. Make a well in the middle and pour in the hot fruit mixture - it will bubble up because of the bicarb. Mix well.
6. Add the beaten egg a little at a time until well mixed.
7. Pour into the prepared cake tin and bake for 1.5 to 2 hours or until a knife comes out clean(ish) from the middle. You may need to cover the cake with foil if it starts to brown too much.

This cake tastes best when it's completely cold - preferably the next day - if you can wait that long!