My dad loves his fish on Friday. We love fish once a week and so friday is as good a day as any! I try to mix up what we have and I absolutely love all kinds of asian food so this hybrid joins all the flavours I love the most.
I serve ours with parsnip rice and green veg like stir fried kale, bok choi or broccoli. You can adjust the heat or leave out the chillies all together if you are not keen on spice. Our kids like a little spice so I try to minimise it so they can eat with us.
Friday Fish Curry
This Thai/Indian hybrid satisfies my taste buds. The thai lemongrass and ginger with the more indian mustard seeds and turmeric makes this curry light, fresh and with a comforting heat.
1tsp dried turmeric or thumb nail size fresh turmeric root
thumbnail size fresh ginger
thumbnail size fresh galangal
thumbnail size fresh lemongrass
3 cloves garlic
3 curry leaves
1 tbsp coconut oil
Juice of one lime
2 tbsp coconut sugar
can coconut milk
2 small shallots
1 small red chillies
800g fish (I use Ling Fillet but any firm fish or salmon would be nice)
3 parsnips for the rice
In a food processor add the shallots, red chillies, salt, pepper, 3 curry leaves, garlic, lemongrass, ginger, galangal, turmeric, mustard seed, coriander seed and cumin seed. blend until almost paste like- add the coconut oil.
Cube the fish
Add the fish and paste to a bowl and mix well. Cover and leave to marinate for an hour (overnight is best)
Add coconut oil to a hot pan and add marinaded fish and fry until spices are fragrant.
Add coconut milk sugar to taste. Allow to simmer.
Add some vegetables (this time I added aubergine and baby corn but anything would work well)
Allow to simmer until vegetables are cooked
Serve with rice and green vegetables. I use parsnip rice.
I have also used beef and chicken with the exact same method.
This recipe works beautifully in the slow cooker too. Just add it to the slow cooker with the vegetables and cook on low for 4 hours.
Loula Natural http://loulanatural.com/
I also use exactly the same recipe with chicken and beef too. With the beef I use brisket as it is lovely slow cooked (see my beef bourguignon recipe). Add the marinaded beef to the slow cooker and when there is 2 hours left on the cooking time- add the coconut milk and extra vegetables.
Fermented Turmeric and Ginger Root with Coconut Water Kefir
When you flavour your water Kefir I hop you keep your fruit etc you flavour it with. One of my favourite flavours (find it here) is Ginger, Lemon and Honey and I have been adding raw turmeric root to the mix. So when my recent batch was finished I seized the opportunity to get every bit of goodness from these guys!
Add your fermented flavours (the berries from my mixed berries works well or the pineapple from my Pineapple Ginger is nice too) in your blender to your green jusice or simly add to some coconut water kefir like I have done here for a boost better than any multi-vit or capsule will give you!
A vibrant boost of sunshine on a dull day! Will inject energy and vitality into your day
Elderberries are amazing for the immune system. See my Nutrient Fact Sheet here. There is already a well known cough syrup that contains them, this one knocks it out of the park! I have used it for months for my family (kids included), to make Kefir, Gummies and as a cordial with sparkling water. Because this is so concentrated, it will last for ages!
Elderberry Cordial or Cough Syrup
A great way of combining the flavours and nutrient properties of many immune boosting nutrients.
2 T fresh or dried ginger root (ginger powder can also work)
1 tbs cinnamon powder or 1 cinnamon bark stick
1 tbs cloves or 1/2 tsp clove powder
4 Star Anise
Juice of one lemon or orange (optional)
1/2 cup of dried Cherries (optional)
1tbs fresh tumeric root (optional)
1/2-1 cup raw honey (sweeten to taste but raw honey also has immune boosting properties)
Bring the water and Elderberries to the boil in a non reactive saucepan (ie stainless steel). Allow to simmer for 20 mins. Allow to cool slightly. Strain Elderberries through a muslin bag or strainer, squeezing to extract all the juice.
Throw everything else together (except the honey) into a saucepan. Bring to the boil and allow to simmer until the liquid has reduced to half (about 15 mins). I then let the mixture cool with all the bits still in to try and get every bit of goodness!
When it has cooled (it may still be a little warm) strain out the elderberries and roots and spices. Add the honey to the liquid and stir. Pour into a jar or bottle (you will have about 2 cups of liquid- about a litre).
Is great mixed with soda water, in water Kefir as a second ferment, in Gummies or on its own off a spoon when necessary.
Loula Natural http://loulanatural.com/
You can take this daily (1/2 tsp to 1 tsp for kids over 1 and 1 Tbsp for adults) or you can take it when you start to feel run down. Or you can use it to make Kefir or Gummies. You could also add some Vitamin D3/K” like this one to the bottle to really pack a punch (add 10 drops to the liquid to get a small Vitamin D kick when using it.
Here are some other coughs, colds and natural remedy posts;
I love chicken soup it is not just for the soul but such an amazing all round nutritious and healing meal. Combine it with ginger and coconut, cooked in stock you are on to a real winner both in nutrients and taste! I also add turmeric, garlic and onion to this to further boost its immune boosting punch.
1tbs coconut oil
1 onion chopped
1-3 cloves of garlic chopped
1 Knuckle sized piece of ginger
1 Chicken breast (ours was left over meat from our roast chicken the night before)
2 cups of Cocnut Meat (from 2-3 coconuts) or 1-2 cans of coconut milk
1 litre of chicken stock (or any stock made from bones)
1tsp of turmeric
1 tsp cumin
1 sprig of rosemary (fresh or 1-2 tsp dried)
1-4 stems of thyme (fresh or 1-2 tsp dried)
1 good bunch of oregano (fresh or 1-2 tsp of dried)
Salt and Pepper.
In a big pan on a med-high heat add the coconut oil. Saute the onions, garlic and ginger in coconut oil. When softened add cooked chicken meat. Then add coconut meat and stock. Add the other ingredients and season to taste and allow to come to the boil and turn the heat down to simmer for 10-15 minutes. Use a hand held blender or add to a high speed blender to make it nice and smooth. Season if necessary and serve.
The First time I thought I had something going on within my digestive system was on a School trip to Nepal when I was 17. Along our trail to the Anapurna Base Camp I suddenly was burping a sulfur (bad egg) taste into my mouth and low and behold I was very sick for a day. At 17 on a trip with all your friends this was terrible (I still remember missing out in washing off in the waterfalls as I was lying down in a hut rather than the tents!)
Since then (17 years later) I still get that trademark sulfur ‘burp’ before being sick. It is only ever normally for a day, 2 at the most that I am ever sick and there has never been any real obvious cause. Whilst researching this what has constantly reared its head is Helicobacter Pylori (H-pylori). I have heard of this bacteria and know it is pretty common and is know to be one of the causes for peptic ulcers. Having never had symptoms of this myself and being sick once or twice a year I decided that I would try and heal my digestive system (which does have other symptoms of weakness). Balancing bacteria has always been a big part of this. I now make Kefir and Kombucha which we as a family consume daily and my digestion has taken a huge leap. Also see My Journey with fermentation.
I recently was generously gifted a session on the BioResonance Machine for my birthday. Along with my various digestive symptoms I have also always had a middle band weight gain. I have always held my weight in the middle- even when I was teaching 10 spin classes a week! I have also always had blood sugar issues and am very sugar sensitive. Emotionally I am also very sensitive, have a very short fuse and get distracted easily. When I found out according to the machine that I appear to be sensitive to almost everything- it did not surprise me.
Of course one of the things that came up was good old H-pylori. So what is it and what can I do to finally be rid of its negative effects? 100% naturally.
H-pylori is a bacteria which was discovered in 1982. Unsure as to how it works most believe it is transported into the body through food or water.
It survives in between the mucous membrane lining your digestive system and the stomach lining. In cases of ulcers it allows the mucosal layer to be digested or thinned thus revealing the stomach lining beneath which becomes irritated in the acidic environment and may causes sores or ulcers. It can also cause inflammation thus causing Gastritis symptoms (vomiting, diarrhea, bloating and burping). It can cause havoc every now and then depending in the external and internal environment of your body. It may thrive in those with low stomach acid, which is why it is also connected with women with severe morning sickness whilst pregnant. It has even now been implied into the rising numbers or Diabetes sufferers. It may even be present in those infants presenting with colic symptoms.
Most individuals who manage to maintain normal stomach acid levels are generally asymptomatic and don’t develop ulcers or gastritis unless they damage their stomach with stress or lifestyle changes (alcohol, smoking, medicinal and recreational drugs, Coffee consumption, oral contraception pill, calcium and magnesium supplementation not in absorb-able forms) Factor believed to aggravate stomach lining and stimulate H. Pylori, thus causing symptoms.
Most people will respond to natural ways of treating this problem. Pharmaceutical medicine will use antibiotics and beta blockers sometimes in their regime. However by employing simple changes to your diet you could also alter the environment it thrives in whilst preserving it in adequate levels to help with its health promoting attributes. Using some simple nutrients;
In particular curcumin (the part that make turmeric yellow). According to a study done in 2005 (source) Turmeric is the most efficient way to kill H-pylori.
“followed by cumin, ginger, chilli, borage (also known as Starflower oil), black caraway, oregano and liquorice. Moreover, extracts of turmeric, borage and parsley were able to inhibit the adhesion of H. pylori strains to the stomach sections.”
especially Cinnamomi Ramulus (the cinnamon trees young twigs as found in TCM (source) The study showed strong antioxidant activity and cell toxicity towards H-pylori and also help adjust stomach acid levels without upsetting and ulcers.
Studies suggest that the fat in coconut oil has an anti-microbial effect on H-pylori;” H. pylori is rapidly inactivated by medium-chain lauric acid esters” (source- pg 8)
Using a cold pressed oil on salads or dressing vegetables (not cooked with)
“phenolic compounds in extra virgin olive oil had strong antibacterial effects against eight strains of H. pylori, including antibiotic-resistant strains.”.
As found in pineapple. This makes sense as bromalein as an enzyme can help promote gastric juice and balance natural acidic levels in the stomach
Menthol has a strong stimulating action on the digestive system and may causing a small anesthesia of the gastric mucous membrane.This is beneficiary in acute symptoms of gastritis and peptic ulcers. It may also stimulates the bile secretion and helps the digestion of fats also promoting elimination.
In my quest for digestive balance and strength whilst continuing to breastfeed my 1 year old I am oil pulling with coconut oil, using Kefir and Kombucha in a daily basis, including turmeric in my ginger and peppermint teas, foods and increasing other nutrients such as cinnamon, oregano, chili and cumin. I am also using homeopathy, massively reducing sugar and grains for a few weeks, eliminating eggs, gluten and dairy and having further treatment on the BioResonance machine. See the coming weeks for my other parasite and bacteria I am tackling on my quest (including candida)