Building Healthy Bones

Surprisingly large numbers of women (and men) in Australia are being diagnosed with osteopenia or osteoporosis. This is despite a very high rate of dairy consumption in the country. So what is happening and can you build healthy bones as you get older?

There are three major areas that need to be addressed for good bone health, namely exercise, nutrition and lifestyle factors. Most people think about calcium and perhaps Vitamin D but don’t necessarily address the other key areas.

Bones are constantly being broken down and remodeled and this process results in up to 10% of the bone mass of an adult being replaced every year. This means that changes will take time to have an impact but that you can maintain or even improve your existing bone density.

One indication that you have a problem with your bone density can be having a bone fracture easily or having a fracture take a long time to heal. Usually the bone will remodel and repair over 6-8 weeks however if this process takes considerably longer its essential to get your bone density assessed.

Lifestyle factors are an important consideration and conditions which affect absorption such as celiac disease will increase your risk factors. There are also certain medications , such as corticosteroids, which reduce bone density. Other key lifestyle factors are heavy smoking and drinking. Heavy drinking usually results in a range of key nutrient deficiencies and Calcium and Vitamin D are just two that can be impacted.

Photo by Pixabay on Pexels.com

Exercise is critical for bone health and even two hours of regular walking a week can make a difference. Walking causes micro fractures which encourages the process of bone remodeling. Walking needs to be brisk, at a pace where you can speak but not sing! Ideally incorporate some hills and keep stretching yourself.

Weight bearing exercise is also helpful as it can prevent further bone loss and strengthens existing bone. Impact exercise such as aerobics, dancing , tennis and basketball have the benefit of being weight bearing as well as building bone. These are classified as the ideal exercises to build bone however its important to start exercising at an appropriate level and build up slowly.

Nutrition is an area that often gets overlooked or there is a strong focus on calcium containing foods at the expense of synergistic nutrients which assist in bone formation. So how much and what type of nutrients should you be reviewing in your diet?

First up make sure you are absorbing nutrients well. Generally good digestive health is key and this would usually mean that you don’t suffer from reflux, excessive flatulence or belching and that you don’t require medications to manage these conditions. Other indications of poor digestive health can be constipation or diarrhea as in both cases you may be less able to absorb nutrients.

Secondly look at the key minerals required for good bone building. This includes Calcium, Magnesium, Boron, Silicon and Vitamins D and K. In my initial consultations we usually assess these minerals either based on signs and symptoms or further testing as required. How would you know you had a deficiency ? Magnesium for example is a common deficiency and usually results in symptoms like headaches and cramping or an inability to manage stress such that you feel constantly tired but wired! Silicon is a surprisingly common deficiency in Australia and usually results in dull flat looking hair and weak nails.

A good way to introduce more minerals to your diet is to add bone broth ideally made from organic bones. This provides soluble minerals in an easy to digest form. The collagen and gelatine in bone broth is also a gentle treatment for the digestion and may assist in improving the quality of the lining.

Another key nutrient for bone building is protein with about half of the bone comprised of proteins. Very low protein intake can decrease calcium absorption and may affect the rate of bone formation. Very high protein diets can leach calcium from the bone to reduce the acidity in the blood. Up to about 100g of protein from food a day balanced with a good range of vegetables appears to be the right level. Just remember that its 100g of protein and not 100g of protein containing food. For example chicken is about 25% protein so a 200g chicken breast fillet is about 50g of actual protein.(1).

For more information about building healthy bone make an appointment with Christine at Elemental Health on 02 8084 0081.

(1) Beasley JM, LaCroix AZ, Larson JC, Huang Y, Neuhouser ML, Tinker LF, Jackson R, Snetselaar L, Johnson KC, Eaton CB, Prentice RL. Biomarker-calibrated protein intake and bone health in the Women’s Health Initiative clinical trials and observational study. Am J Clin Nutr. 2014 Apr;99(4):934-40. doi: 10.3945/ajcn.113.076786. Epub 2014 Feb 19. PMID: 24552750; PMCID: PMC3953886.

How to support detox pathways with food

Detox is a naturopathic protocol that can be really helpful to restore effective function. Its basic aim is to assist your liver and kidneys so that they can remove toxins that you are exposed to in your diet and through your environment. Typically detox is recommended to support clients when they struggle with hormonal imbalance, find it difficult to lose weight or are suffering from allergies or poor digestive health.

The liver is responsible for processing food and a range of substances that we are exposed to through our diet and lifestyle. There are three phases and six pathways that support our ability to remove toxins from the body and in this blog you will find out how to support them with food. These processes convert toxins which are usually fat soluble into water soluble substances which can then be excreted through sweat, urine or stool.

First up what are the three phases and what do they do? The first phase uses enzymes called Cytochrome P450 to modify substances which produces free radicals. The second phase detoxifies these substances so they can be removed from the body. This relies on the six pathways known as Methylation, Glucoronidation, Sulfation, Acetylation, Glutathione Conjugation and Glycination. These are the pathways we can support with either food or supplements.

The third phase reduces our toxic load within the Small Intestine and supports the elimination of xenobiotics (hormone like substances).

Supporting these six pathways for detoxification requires a range of nutrients so lets focus on what foods are most helpful for you.

  1. Methylation

This process involves adding a methyl group made up of Carbon with three Hydrogen atoms. This makes the substance water soluble. The process requires B vitamins but in particular folic acid or folate. Good sources of folate include dark green vegetables such as leafy greens and asparagus.

2. Glucoronidation

This pathway is particularly important as it metabolises about 35% of the drugs prescribed and it requires the body to produce glucuronic acid. Fish oils and limonene which is found in citrus peel may activate this pathway. Ideally oily fish are a good source but the preference would be to use small oily fish like sardines. Green tea is also a good promoter of this pathway ideally try and use organic options as much as possible.

3. Sulfation

This pathway is critical for detoxifying steroid hormones, bile acids and neurotransmitters. Sulfation requires sulfur containing amino acids which are usually found in protein containing foods. In addition an adequate level of molybdenum is required. The best sources of molybdenum are found in legumes such as chickpeas, lentils and beans. For some people who don’t tolerate legumes, nuts and liver are other good quality sources.

4. Acetylation

Vitamin B1, B5 and Vitamin C are essential for this phase. Good quality sources of Vitamin C include citrus fruits and in particular oranges. Brightly coloured vegetables, such as capsicum, and berrries such as strawberries are also good Vitamin C sources.

5. Glutathione Conjugation

Glutathione is an important antioxidant for the liver as well as supporting conjugation through the liver. Glutathione is made up of three peptides glutamine, cysteine and glycine. It is also activated by sulphorophane which is found in brassica vegetables, like cabbage and broccoli sprouts. Cabbage is also high in glutamine.

6. Glycination

This process involves the addition of amino acids to aid in the process of conjugation. Diets low in protein often result in a reduction in our ability to eliminate toxins. Good quality protein sources are important to assist in this pathway and this does include both meat based protein as well as vegetarian options such as legumes, tofu and eggs.

Ultimately supporting effective detoxification requires good quality protein sources, green leafy, multi coloured and brassica vegetables as well as legumes and fruit like berries.

If you would like more information on detoxification, or simply to understand if it can assist you, join me online for my detoxification webinar series. The next program opens on the 28th October and you can book in on this link . Alternatively if you would like to discuss how whether detox is appropriate for you you can make an appointment on (02) 8084 0081 or online.

For more blogs on detoxification you might like to read the following;

  1. Getting ready to detox
  2. Detoxing is it for me?
  3. What are the best vegetables for feeding your gut?

A tea lovers guide to the Blue Mountains

Whilst the options for holidays restricted to NSW at the moment it seemed timely to put together an update on tea friendly venues in the Blue Mountains (that also provide gluten free options). It is very disappointing to go to a cafe or restaurant that offers expresso coffee from freshly ground beans and then be offered hot water with a tea bag rather than leaf tea, so here are the best options for the tea lovers!!

One of my favourite spots is the Megalong Valley Tearooms. It’s fairly easy to access from Blackheath and it’s a lovely drive down into the valley. Better still you can do sections of the Six Foot Track to build an appetite or walk off an excess of scones!!

Megalong Valley Tearooms have a wide range of traditional and herbal leaf teas as well as good gluten free options and a veggie hash which is usually served with an egg but without it makes a good vegan meal too. They had expanded the farmers platter to include their homemade soups and the Cauliflower leek and fennel was excellent. The accompanying vintage cheddar pickles and corned beef made for a hearty lunch. My top tea pick is the Billy Tea which includes eucalyptus leaf.

Medlow Bath has two options now. The high tea at the Hydro Majestic is well worth a trip particularly if you order the white tea with rolled pearls which unfold in the glass teapot. Bookings can be made online and they can accommodate gluten and dairy free requests.

Another option is a cafe called Tournament which has a range of options for gluten free and vegetarians. The menu includes an Ethiopian spiced bean stew as well as daily specials like the lentil pie with polenta pictured above. Impressively they also made their own gluten free bread with spiced loaf. My daughter was still in the mood for breakfast and had the poached eggs with sides of roasted potatoes and bacon. Teas included a lovely refreshing berry mix as well as the usual options.

On the other side of the mountains we also found a little gem called The Lithgow Tin Shed . At the top of Lithgow near the train station it offered a full range of teas including chamomile, lemongrass and ginger as well as green and peppermint teas. The menu incorporated a lot of fresh local produce which is also sold in the cafe. The three salads on offer were noodle, root vegetables with goat curd and rocket and pear. The options included adding poached chicken, confit duck or local cured salmon. Both the salads we tried were delicious and the noodle salad with chicken was very filling.

One note for anyone travelling at the moment is that if you really want to eat somewhere make sure you book in advance. Currently with COVID-19 restrictions many cafe’s are limited to the number of people they can accommodate, often at half their pre COVID capacity.

Christine Pope is a naturopath and nutritionist based at Elemental Health St Ives and is looking forward to finding good tea options around NSW in the coming months. Appointments can be made on 02 8084 0081 or online.

What are the best vegetables for feeding your gut ?

Eating six serves of vegetables a day is a good way to feed your microbiome but are there better choices ? Actually it depends on what is going on with your gut so lets look at six different types of prebiotic fibres from vegetables. They all have different roles so the activity should give you an idea of what may be helpful for you and then you can determine if you may need to increase your consumption of one of these groups.

Six types of prebiotic fibres are inulin, pectin, galactooligosaccharides (usually referred to as GOS) , arabinoxylan, resistant starch and proanthocyanidins.

Inulin is found in artichokes, asparagus, garlic, onions and leeks, bananas, grapefruit and peaches. Inulin as a prebiotic fibre decreases the desire for sweet and fatty food and increases the feeling of fullness after a meal. A small study reported by the American Journal of Clinical Nutrition showed a 3.8 fold increase in the beneficial Bifidobacterium from consuming inulin for 3 weeks. (Vol 109, Iss 6, June 2019, pp1683-1695).

Pectin is found is peas, beans, carrots, potato, beetroot, tomato, eggplant, lentils and pumpkin as well as fruits such as banana, apples, berries, pears, apricots, lemons and kiwifruit. Increasing foods containing pectin is associated with an increase in the range of bacterial species in the gut as well as a specific increase in beneficial strains such as F praausnitzii which is anti-inflammatory. It is also considered a marker for good gut health.

Galactooligosaccharides (GOS) are found in most legumes such as green peas, lentils chickpeas and beans as well as nuts like hazelnuts, cashews and pistachio. GOS has a role in reducing IBS symptoms in particular bloating and flatulence and it also increases the level of beneficial bacteria. (2).

Arabinoxylan is found in almonds, bamboo shoots, brown and white rice, flaxseeds and sorghum. It is anti-inflammatory, reduces cholesterol and improves insulin sensitivity as well as increasing the beneficial levels of Bibfidobacterium Longum.

Resistant starch is found in most legumes as well as potato, sweet potatoes, taro, plantains, greenish bananas, sorghum and brown rice. The levels of resistant starch are also higher if root vegetables such as potato are allowed to cool and then served as a potato salad. Resistant starch is so called because it doesn’t get broken down in the small intestine but is partially broken down further in the bowels and serves as a useful food for bacteria in the large intestine. Its primary role seems to be to feed bacteria so they can produce butyrate. Butyrate is a useful fuel for the cells so it helps them stay healthy and resistant starch may also assist in the maintenance of healthy cholesterol.

Proanthocyanidins are found in almonds, pecans, hazelnuts peanuts, pistachios, pecans, cinnamon, sorghum, berries, cranberries and plums as well as dark chocolate. Proanthocyanidins have a number of health benefits due to their anti-oxidant status however the impact on the microbiome may also explain some of this benefit. These nutrients have an anti-microbial impact which may reduce problematic species such as helicobacter pylori (known for its role in causing gastric ulcers) and also through their prebiotic effect they increase beneficial bacteria such as Lactobacilli and Bifidobacterium (3)

Generally speaking ensuring you are eating a range of vegetables as well as a small serve of nuts and some berries may be the optimal approach for maintaining a healthy gut.

Christine Pope is a Naturopath and Nutritionist based at Elemental Health at St Ives. You can make appointments with her on (02) 8084 0081 or online at her website www.elementalhealth.net.au .

1. Prebiotics , Definitions, Types, Sources , Mechanisms and Clinical

applications. Accessed. at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463098/

2. The effects of a trans-galactooligosaccharide on faecal microbiota and symptoms in IBS. Accessed at https://pubmed.ncbi.nlm.nih.gov/19053980/https://pubmed.ncbi.nlm.nih.gov/19053980/

3. The Gastrointenstinal Tract as a key organ for the Health Promoting effects of Proanthocyanidins accessed at https://www.frontiersin.org/articles/10.3389/fnut.2016.00057/full#h1

Therapeutic Juicing

Juicing is a useful way to increase nutrients in the diet and can also be used therapeutically. There are many foods which you can use with health benefits and a regular juice can be a good addition to your diet. It can also be a good way to get your three cups of vegetables daily. Here are three of my favourite combinations that you may find helpful.

Celery juice is known for its benefits in reducing fluid retention however what do you use if you can’t stand celery? My first juice is a delicious blend and can easily be adjusted for specific preferences. Key is the pineapple and cucumber. Papaya is also helpful for fluid retention (and improving digestion) but you can increase other ingredients to compensate if you don’t have papaya handy.

Fluid Retention

  • 1 cup chopped Pineapple
  • 1/2 Cucumber
  • 1 Apple (green or red)
  • 1/2 cup papaya
  • 1 cup green spinach

Pineapple is a good source of bromelain which is useful to reduce inflammation and fluid retention. If you don’t have papaya add a little more pineapple. If using organic food then you do not need to peel the cucumber or apple.

Place in the blender or juicer and blend until smooth. You may need to dilute a little with water.

This next juice is a good way to get an energy boost in the afternoon as well as generally increasing vegetable intake in the diet generally. I do like to add a little ginger but that may not appeal to everyone.

Energy Boost

  • 2 Carrots
  • 1 small beetroot
  • 2 stalks of celery
  • 2 Apples

Peel the carrots and beetroot and then juice with the celery and apples. A delicious addition is a small knob of ginger.

One of my favourite social media sites for new recipes is Simple Green Smoothies and they also provide great information on how to blend to make a good green smoothie. The basic recipe is as follows;

  • 1 cup leafy greens (spinach or kale)
  • 1 cup of liquid such as coconut water, nut milk or dairy
  • 1 cup of fruit (having it frozen makes it easier to store)

Blend the greens initially and then add liquid and mix through. Follow up with fruit and blend until smooth and creamy.

Do you have a favourite juice recipe please feel free to share in the comments below.

Christine Pope is a Naturopath and Nutritionist based at Elemental Health St Ives. You can make appointments on 8084 0081 or online at www.elementalhealth.net.au .

Winter warmers – soups

Salads can be a good way to increase the amount of vegetables in your diet but its not always an attractive option during the winter months. A better alternative can be soups. It is also a good way to incorporate bone broths for a little extra support for gut healing.

If you are using bone broth in your soups its a good idea to ensure that its the best quality possible. If you are making it yourself then try and use bones from free range or organic sources. The flavour profiles are usually better when animals are raised ethically. With a move to lean protein sources these items are often discarded or available at a lower cost. It is also preferable to spend a few extra dollars on an organic chicken and then reuse the bones to make broth. Frankly my best ever effort is usually from the free range turkey we have at Christmas, it usually produces 3-4 Litres of really good quality broth.

Another good tip if you are interested in making your own stock or broths is to keep and freeze the tops of carrots, onions and celery, when you are using them in recipes. You quickly have a small bag that can be added to your pot for another batch of bone broth.

Even though these are five of my workhorse soup recipes listed below I do recommend experimenting by googling any ingredients and soup recipe as it often results in some new favourites.

  1. Cauliflower Soup
  2. French Onion Soup
  3. Pumpkin and Ginger Soup
  4. Chicken and Corn Soup
  5. Asian Style Chicken Noodle

Cauliflower Soup

Many years ago my favourite version of this soup included 250ml of cream and a cup of grated cheese. This version is a lot lighter and still flavourful. You can easily substitute the chicken stock with vegetable stock if you prefer a vegetarian version.

  • 1 small cauliflower cut into florets
  • 1 leek
  • 1L of chicken stock
  • 1 tsp Salt
  • Olive Oil

Steam the cauliflower for 8-10 minutes until soft, strain and remove from heat. Meanwhile saute diced leek in olive oil on low heat for five minutes in a larg pot. Add steamed cauliflower, stock and salt to the pan and bring to the boil, then reduce to simmer for 10-15 minutes. Puree soup in a blender when cooled.

French Onion Soup

Many of us only remember the dried french onion soup that we used in a dip recipe however this version of french onion soup is a tasty option and really quite simple. For those of you who can eat dairy and gluten consider adding some slices of breadstick with melted cheese as a delicious extra.

  • 500g white onions sliced
  • 500ml dry white wine
  • 1 Tblespoon unsalted butter
  • 1.5 Litres of chicken stock

Simmer wine, onion and butter (use olive oil for a dairy free version) in a heavy bottomed pan uncovered for forty minutes. Its important to slowly simmer it to effectively caramelise the onions and really develop the flavours. Add chicken stock and heat for 5-10 minutes and then serve.

A couple of my favourite cafes usually offer soup during the winter months but I am always disappointed if they just put a boring pumpkin soup on the menu. Much prefer a hearty vegetable soup or something a little more complex. Asian soups such as Tom Yum, Laska or Pho are also a great option for something with a range of flavours that make a delicious Winter warmer.

Christine Pope is a naturopath and nutritionist based at Elemental Health at St Ives. She is available for consultations on Tuesdays and Wednesdays and can also offer online consultations via Zoom.

How to look after frequently washed hands

Frequent hand washing and use of hand sanitiser does seem to be doing an excellent job of reducing infection rates but it also come at a cost for many people’s skin.

So what are your options? Well conventional wisdom would suggest that moisturising is the solution however most creams really only provide a barrier. Its also not really practical to moisturise every time you wash your hands and it may remove some of the benefits.

Focussing on skin quality needs to be addressed from two perspectives topical and internal. Topical options can include lotions, creams, ointments or oils. There are advantages and disadvantages to each however first up make sure that the ingredients include water, glycerol and natural oils amongst the first five ingredients. Glycerol or glycerin is important to keep the moisture in the skin.

The major difference between each of these different types of cream is the water content. Lotions have a high percentage of water with a base that helps it emulisfy. Creams are a lower percentage of water, ointments much less and oils usually just contain an oil in an appropriate base. People with oilier skins benefit from lighter lotions or creams, however in the case of cracked dry skin ideally you need to start with a more dense cream or an ointment or oil.

For healing dry and cracked skin you want to choose a product that has a reasonable oil content as well as having therapeutic ingredients. Weleda make a range of creams based on Calendula and the research shows that at abou 0.9% content it can reduce redness and cracking. It will also assist in wound healing and can be invaluable in replacing the natural protective barriers in the skin. The only caution with Calendula topically would be if you are sensitive to the Asteracae plant family. To minimise the risk I would always recommend patch testing a small spot before widespread use.

Very dry skin might really benefit from the therapeutic use of plant oils such as Carrot or Sesame which are naturally high in Carotenoids and Vitamin E. The oil will assist in holding moisture in the skin and it would be ideal to use it at the end of the day to maximise the benefit.

The other critical aspect is the support of the skin membrane. Ideally you need to ensure that to repair good quality skin your diet is rich in essential fatty acids and you maintain water intake. Each cell is composed of a bi-layer of essential fatty acids and without adequate intake of fats its not possible to repair already damaged skin. Look at your diet including good quality fish, olive oil, coconut oil, avocado and nuts and seeds. If your skin is very dry chances are you are not consuming enough or you are not breaking it down effectively. People with low bile acids often have difficulty with absorbing fats and there are several ways to support digestion to address this.

Christine Pope is a Naturopath and Nutritionist based at Elemental Health at St Ives. Currently available in person at the clinic or by audiovisual means if you are self-isolating. You can make appointments on (02) 8084 0081 or online at the clinic website at www.elementalhealth.net.au .

Upskilling and recharging

Spending time at home gives you the opportunity to try things that you may have been wanting to try but may never had the time.  One of my goals is to meditate daily and work my way through all the webinars I signed up for but never got the time to watch. Below are a few ideas to keep you occupied over the next few weeks whilst nurturing mind, body & spirit.

Take an Online course

There are lots of online courses available to cater for every need. TAFE NSW is currently offering 21 courses free of charge.  These range from business administration through to e marketing and are aimed at upgrading skills and giving a qualification which can be used to get back into the workplace.  Further information can be found at Tafe NSW Fee Free Courses .

Coursera offers a range of courses from business and universities, some of which are free.  These are mainly IT and technology based.

Khan academy offers short videos on a range of subjects from mathematics, science through to history.  These are informative and very easy to follow.

Udemy also offers a wide range of short courses free of charge.

Exercise

Staying physically active is important not only for cardiovascular health but also for flexibility.  If you are not used to exercise, then it is important to start with postural exercise to prevent injury.  If you use Instagram then #Move U have some good stability demonstrations.  If you are looking for classes then the Les Mills app is great for classes ranging from Bodypump through to Bodyjam which is a dance type class. F45 in Mona Vale are live streaming HITT classes but do require a membership.  Conny Pulvermacher is livestreaming Yoga classes from The Yoga Room at St Ives have a look at the timetable and see what works for you.

Get Google Arts and Culture

Google arts and Culture, allows you to take virtual tours of some of the top museums, galleries and theatres of the world.  So whether you want to visit  the Natural History museum in London or the teatro bibiena then try Arts and Culture google.

Meditate

Life at the moment can leave many of us feeling stressed, anxious and overwhelmed not knowing what the future will bring.  Meditation and mindfulness apps can help aid in relieving some of these feelings.  Puregym gives a good summary of some of the more popular mindfulness apps. My personal favourite is Gaia which offers you the option to choose the length as well so I have a favourite 12 minute meditation.

Ferment

Fermented foods are great for gut health and general wellbeing, but can be quite expensive.  They include Kombucha, Sauerkraut, Kimchi, Kefir and a whole range more.  Each different type of ferment has a different array of friendly bacteria.  Once you get the hang of them they are very simple to create and quite addictive to make.  If you would like to know more then Holly Davis has written a beautiful book called Ferment.  She also has some beautiful recipes on her website .

Learn a language

There are a number of free online language courses available so if you have ever thought you would like to expand your lingual skills try these websites.

French http://www.bbc.co.uk/languages/french/

Spanish http://www.bbc.co.uk/languages/spanish/

Italian http://www.bbc.co.uk/languages/italian/

Go to the Theatre

Whilst we can’t travel overseas one advantage of the current situation is that theatres are opening up production libraries to enable us to have the experience from the comfort of home. Time Out has produced a list of productions with streaming options in New York and London and Sadler Wells dance company is offering a range of shows free online as well .

Christine Pope is a naturopath and nutritionist based at Elemental Health at St Ives. You can make appointments for an online consultation currently but she will be back in her clinic at St Ives from 1 May.

Easter cooking gluten free.

This Easter weekend with so many of us stuck at home it could be a good time to try your hand at cooking a few new things themed around the holiday. For example fish pie for Good Friday which is usually a fasting day in Catholic households which translates as no meat. Saturday could be about some gluten free hot cross buns and Sunday might be time to get out the big guns with some gorgeous sides for the prawns and ham. Monday you will probably be living on leftovers but these easy banana muffins could be a nice addition to breakfast or afternoon tea.

The fish pie recipe is from Taste.com and uses almond milk in place of dairy. The gluten free hot cross bun recipe is from the Healthy Chef. Some healthy sides for Easter could include the following;

Roast vegetables with chili jam

  • 1 large sweet potato
  • 2 red and 2 yellow capsicum
  • 4 medium tomatoes
  • 2 large carrots
  • 2 medium zuchini

Slice vegetables thinly and halve tomatoes. Spray with olive oil and bake uncovered in hot oven 20 minutes. (200 C) Turn and cook for a further 10 minutes.

Chilli Jam

  • 1 medium onion chopped finely
  • 2 crushed garlic cloves
  • 4 large tomatoes seeded and chopped
  • 1/4 cup chopped basil
  • 1/2 cup red wine vinegar
  • 80ml dry sherry
  • 2 chilis seeded and chopped
  • 3/4 cup raw sugar

Combine ingredients in large pan and bring to boil. Reduce to a simmer for 30 minutes or until thickened, stirring occasionally. Serve with roast vegetables.

French beans provencale

  • 500 g green beans
  • olive oil
  • 1 clove garlic
  • 2 tsp parsley

Wash beans, top and tail. Steam until tender Meanwhile heat oil in saucepan , stir in garlic and parsley and a pinch of salt. Add beans and toss until well combined.

Warm Cherry Tomato Salad

  • Olive Oil
  • 2 Tablesp Honey
  • 1 Tblesp oregano, tarragon and basil
  • 1 sliced onion
  • 6 shallots
  • 2 punnets cherry tomatoes
  • Vinaigrette – 2 Tblesp Balsamic, 1 Tblesp Olive Oil and 1 tsp mustard.

Heat oil stir in honey and herbs. Add onion and brown stirring constantly.. Lower heat and add tomatoes and stir gently. Serve warm and sprinkle with vinaigrette and chopped basil.

Vinaigrette – combine oil and mustard and beat in balsamic vinegar.

Gluten Free Banana Muffins

  • 1 tsp vanilla essence (add to sugar)
  • 50 g butter
  • 3 mashed bananas
  • 1 1/2 cups gluten free self raising flour or 1 cup gluten free self raising flour plus 1/2 cup of almond meal or coconut flour (coconut gives it a nice moisture)
  • 1 egg
  • 1/4 cup choc chips preferably dairy free (or 1/2 cup frozen raspberries)
  • 1/2 cup sugar

Melt butter, mix in sugar and then egg. Add in alternately flour and bananas and stir well. Then add in the choc chips. Spoon mixture into 12 muffin cases or greased muffin tray. Cook 15-20 minutes at 180 Celsius. Muffins should be lightly browned when cooked.

Christine Pope is a naturopath and nutritionist who practices at Elemental Health at St Ives. Her favourite tool for finding new recipes is googling ingredients.

Meal Plan Week Two

Following on from the previous blog (Meal Plan Week One) I am documenting some healthy eating suggestions for my family as I am still not able to prepare food easily. Well I can prep some things but lifting and bending is still challenging post surgery.

This week’s meal plan included the following ideas;

Simple Potato Curry

One or two tablespoons curry paste ( two if you prefer it spicy),
1 tsp each cumin, mustard, ginger and garlic
One onion
2 potatoes
1 piece sweet potato or pumpkin or 2 carrots
2 red capsicum
1 eggplant
2 zucchini
1 can chopped tomatoes
1 can coconut milk
Add a little oil to the pan and a chopped onion plus the spices. Fry the onion in the spices. Add two potatoes, a quarter pumpkin, two red capsicum (scrub potatoes, don’t peel – less work and better for you). Cut all the vegetables about the same size – for instance, in quarters.

Chop and slice salted eggplant and two zucchini. (Before you use eggplant – slice it, pour salt on it and then after 10 minutes wash it off). Stir this through, add a can of chopped tomatoes, cover for 20 minutes, cook on low heat. Check that the potatoes are getting soft. Add a small can of coconut milk and simmer for a further 5 mins before serving.

Variations: add a bunch of spinach (chopped) or Chinese cabbage a few minutes before its finished cooking.Leftovers will make another meal with a tin of legumes or chickpeas added.

Chicken Caesar Salad

  • 300 g cooked chicken breast fillet
  • 2 panini diced (or 3-4 slices of gluten free bread)
  • 3 Tablespoons of Aoili
  • 1 Large Cos lettuce cut into bite size pieces
  • 4 slices of prosciutto
  • Grated parmesan (optional)

Lightly spray panini or bread cubes with olive oil. Brown in oven for 8-10 minutes at 180C. Allow to cool. Place prosciutto on a non stick tray or on baking paper and also cook until crisp, approx 7-10 minutes at 180C.

Place cos lettuce cut into bite size pieces in a large salad bowl and toss with Aoili until it is spread through the lettuce. Layer on cooked chicken, prosciutto and croutons and if desired grated parmesan.

Christine Pope is a naturopath and nutritionist who is based at Elemental Health St Ives. You can make appointments on 8084 0081 or online at http://www.elementalhealth.net.au .