What is your body trying to tell you? 

Are you listening to your body

Annoying symptoms irking you?
These aliments are a form of communication from our body. It doesn’t have a voice, but uses symptoms such as digestive complaints, headaches, joint pain, poor sleep, skin irritations and such to communicate with us.  Instead of feeling resentful and frustrated with your body, start listening to it, the body will guide you on the food/drinks/lifestyle that it likes and dislikes.
Keeping a food and symptom diary can be a very helpful way of learning to connect into your body’s messages again.  You can analyse how you feel after each meal and start to see patterns.  For example every time you eat bread you feel bloated and suffer gas.  This is your body staying it is having trouble breaking down processed wheat.  You could try changing to paleo bread, a good quality gluten free bread or cutting it out completely and notice how your body responds.
Foods like wheat and other glutenous grains take a full 4 weeks to come out of your system, dairy taking a full two weeks.  Bearing this in mind, you may have to do a longer trial for symptoms such as headaches, PMS and joint pain.
Apply the same to drinks such as alcohol or caffeine.  Do they affect your sleep? Cause hot flushes? Make you anxious? Your body is talking to you!
Open up your communication with your body and consider what it might be asking you to change, the body can guide you to optimal health, you just need to listen!
Abby Soares
Registered Nurse | Nutritionist | Health Coach
Nourish Holistic Health & Nutrition Ltd
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Paleo Christmas Mince Pies

christmas-mince-pies

These christmas mince pies are so divine, I love them in mini size bites too.   So nice to find a paleo version of the original.

Be mindful that they are still full of loads of natural sugars, so have in moderation!!!

Ingredients:

Sweet pastry

100 g (1 cup) almond meal

100 g (3/4 cup) coconut flour

60 g (1/2 cup) arrowroot

210 ml coconut oil, chilled

6 tablespoons honey or coconut sugar

2 eggs

 

Mince filling

100 g raisins

100 g sultanas

50 g dried cranberries

50 g (1/3 cup) currants

50 g golden sultanas

1 granny smith apple, core removed, finely chopped

100 g pineapple, chopped

3 tablespoons honey

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon ground ginger

zest and juice of 2 oranges

 

Method:

To make the sweet pastry, mix the almond meal, coconut flour and arrowroot in a bowl. Cut the coconut oil into small pieces and work it into the almond meal mixture using your fingertips to form fine crumbs. Add the honey and eggs and mix until it forms a sticky dough. Wrap the dough with plastic wrap and refrigerate for 30 – 60 minutes, or until it is firm enough to roll out. (The dough can be stored refrigerated for up to 1 week and in the freezer for up to 3 months.)

To make the mince filling, place all the ingredients in a saucepan over low heat and stir to combine. Gently simmer, stirring occasionally, for 30 minutes. (Do not boil or it will burn and become bitter.) Turn off the heat, transfer the mixture to the bowl of a food processor and pulse a few times until coarsely chopped. Set aside to cool.

Preheat the oven to 160°C. Grease 10 x 7.5 cm flan tins.

Place the dough between two sheets of baking paper and roll out until 5 mm thick. Transfer the pastry and baking paper to the refrigerator, and chill for 5 minutes to slightly firm. Remove the top layer of baking paper and, using a 9 cm round cutter, cut out 10 rounds. Reroll the offcuts and cut out ten 7 cm star shapes.

Line the prepared flan tins with the pastry rounds and trim to ensure you have smooth clean edges. Because this dough does not contain gluten it will feel quite different to regular dough and may crack a little more easily. If cracks do form when lining the tins, simply bind the dough together with your fingers to seal. Add 2 tablespoons of mince to each pastry case and spread with the back of a spoon until level. Place a pastry star on top of each pie and transfer the pies to a baking tray. Bake for 15 minutes, or until the pastry is golden. Set aside for 5 minutes to cool before removing from the tins and transferring to a wire rack to cool completely.

Adapted from Pete Evans recipe

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Enjoy

Abby

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