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160ml kefir or natural yoghurt
1 egg
90 g plain flour
1/2 tsp bicarbonate of soda
pinch of fine sea salt
1 tbsp olive oil + 2 tbsp for frying or coconut oil
Toppings, e.g. natural yoghurt and conserve or fresh berries
Mix all the ingredients except the oil in a bowl, using a fork.
Put a bit of oil in a frying pan over a medium heat; then drop separate large tablespoonfuls of batter into the pan and cook for a couple of minutes on each side till light brown.
Repeat with the remaining batter and add a little oil between each.
Serve warm with your favourite toppings.
If you’ve been growing your own tomatoes in the garden and you suddenly have an abundance, or you’ve picked them up from the farmers’ market when tomatoes are at their peak, this is the recipe for you! This is a favourite recipe and makes a meal when served with a mixed green salad and an Italian inspired olive oil-vinegar dressing.
Onions are a great prebiotic source and when they’ve been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It’s a great alternative for those who can’t tolerate tomatoes and lectins. But it’s just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese.
Image credit: https://www.simplyrecipes.com
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
4-6 Strawberry and custard tarts with almond pastry.
Gluten free recipe.
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
Quick to make and healthy lunch or dinner – and the kids love it.
Serves 4.
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