Healthy Indulgences

I don’t put much store by the idea of a fast, cleanse or mass reinvention in January. I don’t need to cut the carbs in the name of ‘New Year, New You’, the old me is A-OK. But there’s nothing wrong with making your favourite treats a bit heathier. With nutritionist Eve Kalinik’s genius gut-friendly recipes, you can make wise choices while you indulge. You’re welcome.

CINNAMON LOAF

This sumptuous loaf is based on chestnut flour, which is brimming with gut-friendly fibre, and almonds, which are an excellent prebiotic food. Serve it with some sliced banana or with a generous spoonful of coconut kefir.

MAKES 1 LOAF

Ingredients

  • 2 tbs chia seeds
  • 120ml warm filtered water
  • 80g chestnut flour
  • 100g ground almonds
  • 45g flaked almonds
  • 4 tbs coconut flour
  • 45g activated pecans
  • 1 tsp bicarbonate of soda
  • 1 tbs ground cinnamon
  • 2 tbs almond butter
  • 2 tbs coconut oil
  • 2 tbs apple cider vinegar
  • Seeds from 1 vanilla pod
  • 200ml unsweetened almond milk
  1. Preheat the oven to 150. Line a 23x12cm load tin with baking parchment and grease with coconut oil.
  2. Mix the chia seeds with the water and set aside.
  3. Place all the remaining ingredients, except the almond milk, in a food processor and pulse to combine. Then add the chia mixture and the almond milk and pulse again to get a sticky cake mixture. Spoon into the loaf tin and level the top. Bake for 1 hour, then check that it’s done by turning out and tapping the bottom; it should sound hollow. If not, returm it to the oven for 5-10 minutes.
  4. Turn onto a wire rack and leave to cool completely before slicing.

CHOCOLATE CHIA FUDGY PANCAKES WITH COCONUT VANILLA KEFIR

These pancakes are deliciously gooey and perfectly satiating.

Makes 6-8 pancakes.

Ingredients

  • 2 tbs chia seeds
  • 120ml warm filtered water
  • 50g coconut flour
  • 30g chestnut flour
  • 4 tbs cacao powder
  • ½ tsp bicarbonate of soda
  • 200ml unsweetened cashew or almond milk
  • 3-4 drops vanilla extract
  • 2 tsp apple cider vinegar
  • 2 tsp coconut oil for frying
  1. Mix the chia seeds and water in a bowl and leave for around 5 minutes until sticky.
  2. Sift the flours, cacao powder and bicarbonate of soda into the chia mix. Add the milk, vanilla and vinegar and stir. The mixture should be very thick and dough-like; you may need to add a bit more coconut flour so you can roll the mixture into one big ball without it sticking to your hands – if so, add it gradually.
  3. Divide the dough into six to eight smaller balls and flatten into pancakes around 1cm thick. Dust with a little extra coconut flour on both sides, to stop them sticking to the pan.
  4. Heat the coconut oil in a non-stick shallow pan over a low heat. Add the pancakes. Cook for 2-3 minutes, then flip and cook for a further 2-3 minutes.
  5. Serve on a plate, lightly dust with cacao powder. Serve with coconut vanilla kefir cream or coconut yoghurt.

ORANGE BLOSSOM SAKE-TINI

Premium sake cab act as a good digestive tonic in small amounts. I’ve paired it with fragrant orange blossom water and the rich sweetness of pomegranate molasses for a fresh and uplifting mix.

Ingredients

  • 100ml premium sake
  • ½ tsp pomegranate molasses
  • 1 tsp orange blossom water
  • Orange peel shavings
  1. Add ice to a cocktail shaker then add the sake, molasses and blossom water and shake.
  2. Pour into a martini glass and garnish with the orange peel shavings.

 

For more of Eve’s delicious recipes, you can buy her book Be Good to Your Gut: The ultimate guide to gut health here, or visit us again on 22nd January and enter the Legology competition to win a copy.


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