MAC n CHEESE STUFFED PIE

How can you possibly better Mac n cheese, stuff it in a pie that's how!  Gorgeous macaroni smothered in a rich creamy four cheese sauce then lovingly stuffed into a flaky pastry pie, finished off with a topping of crispy cheesy Parmesan panko breadcrumbs, even better add some crushed crispy sweet cure bacon to the panko breadcrumbs.

Ingredients

(Makes 2 individual or 1 medium pie, serves 3)

The macaroni cheese

300g macaroni 

700ml gold top creamy milk

75g butter

75g flour 

1 small onion

1 clove

1 bay leaf

300g-500g mature cheddar grated

200g Gruyere grated

100g Emmental 

100g Parmesan grated

Pinch of white pepper

Pinch of sea salt

Pinch of grated nutmeg

Topping

200g breadcrumbs 

100g Parmesan cheese grated  

Old Fashioned Flaky Pastry

450g plain flour

110g cold lard diced

100g cold butter grated

160ml ice cold water

10g sea salt 

First make the pastry so it can chill in the fridge while you make the cheese sauce.  In a large bowl add the flour, diced lard, grated butter and sea salt, cut in very slightly just to make an even combination, add the water and loosely bring together, keeping large pieces of fat in the pastry gives you that light flaky almost puff pastry texture, wrap in parchment and chill in the fridge for 30 minutes.

Infuse the milk for the cheese sauce by studding the onion with the clove at the same time as pinning the bay leaf to the onion, pop in the milk and gently warm through, take off the heat and leave to infuse for half an hour or so.

Meanwhile put a pan of water on to boil and cook the macaroni, drain and run under cold water, leave to one side, while the macaroni is cooking make the cheese sauce, melt the butter on a medium heat in a pan, then add the flour and stir in completely, cook out your roux gently for five minutes, then start to add the warm milk a good glug at a time incorporating fully each time before you add the next glug of milk, repeat until you have a semi thick sauce with a beautiful silky glossy sheen, now add all the grated cheese and stir in until melted, season with some salt and pepper and a grating of nutmeg.  If your sauce is to thick, add a little of the milk to loosen slightly.  Mix the cheese sauce with the macaroni and leave to cool while you roll out the pastry.

Pre-heat your oven to 180 degrees.  Roll out your chilled pastry fairly thin and line your greased pie tins, load the pastry with your slightly cooled mac n cheese generously, mix the panko breadcrumbs with the grated parmesan and sprinkle over the top, bake in the oven for around 30-35 minutes until the top is a light golden brown, serve alone or for a double carb overload serve with creamy buttery mashed potatoes and a extra drizzle of cheese sauce.

PRAWN GAMBAS PIL PIL SPANISH TAPAS

Traditional Spanish gambas pil pil, gorgeous nutty garlic prawns with a hint of chilli in a light sharp prawn and garlic infused oil that is great mopped up with some fresh warm sour dough bread.

Ingredients 

(Serves 2)

6 fresh X-large or 20 smaller cold water prawns

200ml ground nut oil

1 tsp white wine vinegar

1 whole bulb of garlic chunky sliced

1 hot red chilli whole

1 chilli sliced

1 tsp torn coriander 

1 sour dough loaf warmed

Heat a wok medium hot and add a glug of oil, gently pan fry the garlic for two to three minutes until light golden brown, remove and reserve to one side.

Put the rest of the ground nut oil in the wok, your wok now has a lovely nutty garlic flavour that will infuse the oil, bring the oil to a medium hot heat, add the whole chilli and prawns, cook for approx three minutes or until the prawns are cooked all the way through and beautifully pink, add back the garlic and stir through, take off the heat and add the white wine vinegar, this is the secret ingredient that lifts the garlic, chilli and prawn infused oil to that next level and makes it so moorish you will have to mop up every last drop.

Serve on a sizzle platter or in a Spanish terracotta bowl and finish with a sprinkle of coriander and some sliced chillies and some fresh warm sour dough for mopping up all the prawn, garlic, chilli infused oil.

SHORT RIBS BEST EVER

Old fashioned simple cooking that gives your food that extra ingredient, love.  Slow cooking like this rewards your taste buds with beautiful tender fall off the bone beef that has slowly braised in a rich deep au jus.  You just gotta have this with a generous helping of buttery peppery mashed Murphy (Irish white potato) potatoes, and a side mug of au jus, I have to eat this with a spoon so I can get all the flavours in one gorgeous mouthful, then a sip of au jus from the mug to complete the ritual, this is how my nan used to serve this and each spoonful takes me back to those comforting memories.

Prep time 10 minutes / Un-attended cooking time 3-4 hrs / Serving time 30 minutes

Ingredients

(1 large / 3 small ribs per person)

2 large or 6 small short ribs

2 tbsp peanut or coconut oil

1 ltr real ale

2 ltrs beef bone stock

3 carrots peeled and rough chopped

1 leek rough chopped

1 onion quartered

2 sticks celery rough chopped

2 bay leaves

1 sprig thyme

6 cloves garlic bashed

Sea salt and black pepper

Serve with This Glorious Mashed Potato

6 large potatoes

100g butter

1 tsp white wine vinegar

Sea salt and white pepper

Method

Place a deep braising tin on the job and add a glug of oil, brown off the ribs in batches if need be, drain off the oil, but not any juices, add all the other ingredients, if you need more liquid add water or more beef stock.  Cover the tin well, lay a rectangle of parchment paper on top of the ingredients then cover the tin with tin foil.  

Place in a pre-heated oven 160 degrees for 3-4 hrs or until the meat is tender falling off the short ribs.  While the ribs are cooking peel the potatoes and place in a large pan of water, when 30 minutes from serving bring the potatoes up to a boil and cook until fork tender, drain and leave to steam dry for a few minutes, add the butter to the pan and leave on a very low heat to melt, add back the potatoes and mash, season with the white wine vinegar and salt and pepper.

Remove the ribs from the oven and drain off all the braising liquor and vegetables through a sieve, using the back of a spoon push the braising vegetables through the mesh of the sieve, this will not only deepen the flavour of your gravy further but help to thicken it with out compromising the flavour. 

To serve place the rich buttery peppery mashed potato in the centre of the plate and lay a short rib across the mash and pour lashings of the rich braised gravy over the rib, allowing the juices to ooze all over the mash, enjoy.

HOT SWEET AND SOUR ASIAN BROTH

Gorgeous bowl of goodness, fragrant hot, sweet and sour this beautiful bowl of abundance delivers more than a meal.  Loaded with lots of good for you ingredients that love you back, this is a winner dinner all round, even more so because you can tailor make it to what ever vegetables you have in the fridge or growing in the garden larder, the base broth can stay the same making this a quick and varied dish ready in minutes.

My fridge is never without a large kilner jar of homemade chicken stock with chunks of braised chicken sitting in the bottom of the jelly, this makes for speedy good for you suppers in minutes giving you more time to spend with the family or with yourself.

Ingredients

(Serves 2)

1ltr homemade chicken stock

1 chicken quartered

1 onion

1 bay leaf

1 carrot rough chopped

1 leek rough chopped

2 sticks celery rough chopped

2 cloves garlic

1 sprig of thyme

1.5ltr water

Sea salt and pepper

1 star anise

6 sichuan peppercorns crushed

1 lemongrass bashed

2" ginger grated

2" turmeric grated (1tsp ground)

2 green chillies finely sliced

1 tbsp palm sugar

1 lime juiced

1 tsp harrisa paste

1 tbsp tom yum paste

1 tsp tamarind pulp

200ml coconut milk

1 tsp soy sauce

1 tsp shaoxing wine

1 tbsp fish sauce

1/2 tsp shrimp paste

2 ptn rice noodles

2 handfuls greens

1 carrot juillenned 

1 leek finely sliced

1 handful watercress

1 boiled egg just set yolk

1 tsp sesame oil

2 glorious free range eggs

The Perfect Mollet Egg

Bring a pan of water to a rolling boil, add your room temperature eggs and set the timer for 6 minutes, 6.20 minutes for large eggs, this is important do not guess the time.  As soon as the time is up drain the hot water away and fill the pan with cold water, drain again and re-fill with cold water again, leave for a minute then remove from the pan and leave on the side until needed, any extra cooked eggs can be stored in the fridge.  These are great just set boiled eggs and can be used just the same as hard boiled eggs.

Homemade chicken stock

Place all the ingredients for the chicken stock in a deep pan and bring to a gently simmer for a couple of hours, strain, reserve some of the chicken meat for this meal or reserve for others, season the stock to taste.

Cook the noodles in boiling water for 3 minutes or according to cooking instructions on the packet, drain and run under cold water then toss in a dash of sesame oil, reserve to one side.

Bring the chicken stock to a gentle simmer, add the lemongrass, ginger, turmeric, chillies, star anise, sichuan peppercorns, palm sugar, lemon juice, coconut milk, shrimp paste, tom yum, harissa, tamarind pulp, soy, shaoxing and fish sauce.  Adjust the taste using the lime juice and palm sugar.

In your serving bowls place the noodles, carrots, greens, watercress, leek  and some of the chicken then ladle over the broth and you are good to go!

HOMEMADE HABANERO BLOW YOUR HEAD OF SAUCE

Beautiful blow your head off hot fruity habanero salsa, this has a gorgeous burn that graduates to a almost to hot to handle lips, tongue and gum pulsating burn, in all a marvellous salsa to have over your chicken, fish or steak and great as a dip with corn chips, for the more sadistic pallet.  Simple to make and can be stored on the side for months and once opened in the fridge for weeks.

Don't miss out if you want all this gorgeous flavour with a lower heat, just halve the chillies for a medium hot or halve again for a mild salsa, you won't loose any of the great flavour.  

Ingredients

(Makes approx 500ml)

1 tbsp coconut or nut oil

1 onion finely chopped

3 large carrots peeled finely chopped

2 cloves garlic rough chopped

500 ml water

1 tsp fresh chopped oregano (1/2 if dried)

1 tsp crushed coriander seeds

200ml White wine vinegar

4-6 habanero chillies, stalks removed

2 large tbsp of honey

Gently cook the onions until translucent, around ten minutes, add the garlic after five minutes, then add the carrots and cook for a further five minutes, add the water and habaneros, bring to a simmer and cook until the carrots have melted into a sauce, approx twenty minutes.  

Add the White wine vinegar, oregano, coriander and honey, bring back to a bubbling simmer until you have a consistency that coats the back of a spoon and when you draw your finger down the middle of the spoon you draw a clean line in the sauce.  Take off the heat.

Have your clean sterile jars ready to pop in the oven, to sterile your jars and lids just run through the dish washer or wash in hot soapy water and rinse well, dry thoroughly then pop in your pre-heated oven 180 degrees for seven minutes, take out and fill the hot jars with the hot sauce, pop on the lids immediately, leave to cool and enjoy hearing the ping popping sounds of the jars re-setting their safety pop up buttons as the jars cool, this is one of my favourite sounds.

REUBEN CORNED BEEF SWISS AND RUSSIAN DRESSING

I don't know why this sandwich is so good it just is, which is why it is a classic with its great combination of flavours that individually deliver that overall moutherwatering gorgeousness, I am not always totally faithful to the origional recipe but this sandwich can handle it!

Ingredients

(Serves 2)

2 ciabatta rolls or 4 slices of rye bread

8 slices pastrami 

4 slices corned beef

4 slices Swiss cheese

Sauerkraut 

Butter

Russian Dressing

4 tbsp mayonnaise 

1 tbsp chilli sauce

1 tbsp horseradish

1 dash Worcestershire sauce

1 tbsp finely chopped dill pickles

1 tbsp finely chopped onion

Heat a panni press to a medium hot heat, mix all the Russian dressing ingredients together, butter the ciabatta rolls or rye bread generously, now to load the sandwich, on one half spread a tablespoon of Russian dressing, a slice of Swiss then a layer of sauerkraut, top that with the pastrami and corned beef, then another slice of Swiss, sauerkraut again and finally spread another tablespoon of the Russian dressing on the lid, place the sandwich on the pannin press and gently press down the lid.  Your Reuben is ready when the ciabatta or rye has a lovely light brown crust and the cheese is just starting to melt into the Russian dressing threatening to ooze out.

STICKY TOFFEE PANCAKES

PANCAKE DAY

Fabulous family time with my gorgeous son making sumptuous pancakes for his dad, Oscar choose to make his dad's favourite sticky toffee filling with a double cream and toffee sauce!  The best part of Pancake Day is the grand pancake tossing competition which is a wonderfully noisy and seriously messy, every toss gets a verbal drum roll followed with score cards and a lot of banter commentary, which is finally followed by groaning bellies and no room for supper!

Ingredients

(makes 6 lrg pancakes)

Pancake Batter

125g self rising flour sieved

2 eggs

1/2 pint gold top milk

100g soft brown sugar

1 tsp vanilla extract

Sticky Toffee Filling and Sauce

220ml double cream

4 tbsp black treacle

2 tbsp golden syrup

110g butter

110g soft dark brown sugar

To make the pancake batter, whisk the eggs and milk together until light and airy, whisk in the sugar and vanilla extract, then slowly whisk in the flour until just incorporated, this is so you don't knock the air out of the mixture, keeping your pancakes light and fluffy.

Next make the sticky toffee sauce, place all the ingredients in a saucepan and bring to a medium simmer for a couple of minutes, then remove off the heat and reserve to one side, this sauce will set to a consistency of thick jam when cold.

Heat a non stick pan to medium hot, this is important, if the pan is not hot enough your pancakes may be floppy and stodgy, add a tiny dash of oil to the hot pan and pour in one large ladle of the pancake batter, encourage the batter to naturally fill to the edges of the pan with the back of the ladle, when you see air holes popping on the pancake it is ready to toss, exciting and noisy moment in my house!!!  Once tossed and successfully back in the pan cook the other side for one minute, remove from the pan and reserve on a warm plate while you make the rest of the batch.

Spread the sticky toffee sauce all over the pancake, roll or fold and then drizzle with more of the sticky toffee sauce and enjoy.  Why not add sliced bananas, chopped nuts, dates and thick creamy cream or vanilla ice-cream.

BEST EVER CHEESE AND ONION LAYERED PIE

NOT A BIG GIRLS DIET...

WoW, what a winner winner dinner for the whole family, this simple gorgeous layered rich gooey cheese and onion pie with a hidden hint of buttery mashed potatoes encased in light crispy flaky old fashioned pastry was outstandingly good I will have to limit how often I make this as my family woofed this down and wanted more, more. more!

Prep time 30 minutes  / Oven un-attended cook time 45 minutes 

Ingredients

(serves family 4 in my case 3!)

Old Fashioned Pastry

450g plain flour

120g cold lard

120g cold butter

1 generous pinch sea salt

100-150ml ice cold water

Pie Ingredients

4 lrg potatoes

50g butter

pinch sea salt

pinch ground black pepper

4 white onions roughly sliced

500g old mature vintage cheese grated

2 sprigs thyme

100ml chicken stock

pinch sea salt and fresh ground black pepper

This pastry will yield two pies, therefore when you make the pastry cut in half and wrap one half in parchment and either keep in the fridge for use in the week or freeze for another time.

Pre-heat your oven to 200 degrees, peel and place your rough chopped potatoes in a pan of simmering water to boil for twenty to thirty minutes until fork tender then drain and mash with butter, salt and pepper, reserve to one side to cool down, meanwhile make the pastry, place the flour in your bowl or mixer and using a whisk fluff up and remove any lumps, this is the same a sieving, add the salt then the butter and lard, rub together roughly, you want large rubble not a breadcrumb consistency, this is what will create the flaky lift in your pastry, add the water and just bring together to a rough ball, press flat and wrap in parchment paper, pop in the fridge for twenty minutes or so to chill and rest while you prepare the filling.

Place the coconut oil and onions in a pan and gently soften the onions for ten minutes, add the chicken stock, sea salt, fresh ground black pepper, fresh thyme and reserve to one side to cool.  Grate the cheese and place to one side.

Roll out 2/3 of your pastry in to a circle, reserving the rest for the pie lid.  Take your tin and grease the sides, place the pastry base in your greased tin and gently push into the sides, now take your cooled ingredients and layer, first put a thin layer of mashed potato on the base, then a third of the softened onions, followed by a generous handful of the cheese, repeat with onions and cheese and finish with a final thin layer of mashed potato, top the pie with the pastry lid, lightly score the lid in a lattice pattern and brush with either milk to be authentic, I did as the war time attitude was why waste an egg, or brush with egg wash for a more golden crispy finish.

Bake in your pre-heated oven at 200 degrees for approx 40-45 minutes until golden brown, take out and leave to slightly cool for 15 minutes, now this hard especially when not making this for the first time, as you know how good this is going to be, but it is sort of important, this is a pie that needs to be warm not piping hot for its best presentation and taste.

SCALLOP TOM YUM SOUP

One of my most favourite fragrant broths, overflowing with flavours and brimming with an abundance of health giving body loving soul nourishing goodness, you can not but help fall in love with these style of broths and there are plenty of variations to keep this fresh so you will never tire of it.

Ingredients

(Serves 2)

1ltr homemade chicken stock

8 scallops roe and foot removed

1 tsp coconut oil

2 tsp Tom yum paste

1 tsp harissa 

1 tsp tamarind pulp

1 dash fish sauce

1/2 lime juiced

1 tbs sushi ginger

1" turmeric root grated or 1/4 tsp powder

1 clove garlic grated

1 green chilli sliced

1/2 red pepper finely sliced

4 spears asparagus sliced

4 stems long broccoli

2 handfuls watercress

I like to keep a jar of homemade chicken stock in my fridge always, this means I can have a gorgeous speedy supper ready to go in under five minutes.  Place a non stick frying pan or griddle on to heat up to a medium high heat, add the coconut oil and scallops, sear each side for one minute only, remove and reserve to one side, meanwhile bring the chicken stock up to a gentle simmer, add all the other ingredients except the watercress and simmer for three minutes, place the watercress into your serving bowls then pour in your upgraded chicken stock, add the scallops whole or sliced and enjoy.  For a more substantial meal add rice noodles or courgette zoodles.

BEEF SASHIMI WITH WASABI AND PICKLED GINGER

One of my favourite eats, simple yet so sumptuous, I do confess to having a bit of a crush on wasabi paste, I love the fiery wallop wasabi delivers to my taste buds, the racy flare that goes up through my nose which then renders tears in my eyes, gorgeous just gorgeous, a pea size piece of wasabi on each slice of beef will give you that fiery burst.  Use the pickled ginger to cleanse your pallet in between each mouthful and then do it all again!

Prep and cook time 5 minutes / Rest time 20 minutes

Ingredients

(Serves 2)

16oz centre cut fillet steak

Wasabi paste

1 tsp coconut or groundnut oil

Sushi ginger

Sea salt

Side salad

2 handfuls bean sprouts

1 small carrot julienned 

1 tbsp parsley torn

1 spring onion red or white finely sliced

Heat your griddle or pan to a high heat, rub the coconut or ground nut oil over the steak and sear in the pan, sear all sides evenly.

Remove from the pan and leave to rest for ten minutes, then and wrap in parchment paper then cling film and pop in the freezer for ten to twenty minutes to firm up, this is so you can cut the steak in nice thin even pretty slices, you don't have to do this and sometimes I just want to eat the steak and can't wait any longer after the resting time!  Season with sea salt.

Toss all the salad ingredients together and serve with the sashimi and a generous portion of wasabi paste.

NATURAL LAUNDRY LIQUID SOAP RECIPE

This does more than clean your clothes, it gives you that feel good factor that you are using natural mineral compounds which are environmentally friendly ingredients, what's more you are giving your family a healthier environment to grow in.  I am silly pleased with myself for finally making the switch to all natural homemade cleaning products, I really was a little bit of a doubting Thomas as to their cleaning efficiency v the store brought cleaners, I should not have been.

So quick and simple to make and uses just 3 ingredients and five minutes of your time, you will have up to five months supply if you make the liquid recipe.  The liquid recipe will yield 169 washes for 0.04p/0.06c a wash and the powder recipe will yield 40 washes for 0.17p/0.12c a wash.

Ingredients 

(makes 169 washes)

Washing Liquid

140g bar of Dr Bronners magic soap scented

2 ltrs water

18 ltrs water

1 cup borax substitute

1 cup soda crystals

Ingredients

(makes 40 washes)

Washing Powder

140g bar of Dr Bronners magic soap scented

6 cups of washing soda crystals

6 cups borax substitute

6 tsp bicarbonate soda

Washing Liquid

Grate or blitz in a food processor the bar of soap place in a sauce pan with the two litres of water and gently heat just to melt the soap, remove from the heat.  In a large 25ltr container or saucepan add the 18 ltrs of hot tap water, stir in the borax and soda crystals until completely dissolved.  Pour in the reserved soap mix and mix well, cover and leave all day or over night, then stir well to emulsify into a smooth liquid and pour into smaller containers for ease of use when needed.  I use glass kilner jars, 1/2 cup per wash.

Washing Powder

Grate or blitz in a food processor the bar of soap, add the soda crystals, borax substitute and if using the bicarbonate soda, mix well and store in a air tight container, 1/4 cup per wash, if a heavy load 1/8 cup.  I used the bicarbonate of soda as an anti-caking agent and just to give that extra kick of cleaning oxygen bubbles.

BORAX and BORAX SUBSTITUTE 

I am just going to jump straight in and say Borax!  

In my research about cleaner healthier living for my family I found Wellness Mama and Crunchybetty.com's research very clear, concise, through and helpful.

 There is often some confusion between Boric acid which is NOT borax and borax.  Borax is a natural chemical that is on the low end of the toxicity scale, this I am very comfortable with (you will have to make your own mind up) when considering the alternative use of manufactured chemical cleaning products that contain phenols, sulfates, chemical fragrances and petroleum among many.  

Borax is a complete natural mined product, that can be turned into the toxic Boric acid chemical by adding sulphur or hydrochloric acid and heat, this is BORIC ACID  and is found occurring naturally around erupting volcano's, it is also found in seawater. Boric acid has a PH 5.0, where as Borax has a PH 9.3 alkaline.

Borax is no longer available in the EU and UK because of concerns of high levels in the soil that may affect crop farming, a borax substitute is now available as a replacement option and this is a natural mined mineral compound that is less harsh than borax.

Borax can not be absorbed through the skin from use in laundry soaps and it is not harmful to the environment. However borax is only acutely toxic in the same manner as salt if ingested in very moderate quantities, it is also linked to reproductive problems in animals, borax is also a mild irritant to skin and eyes.  Boron is an essential mineral that we absorbed from eating soil grown vegetables, our bodies need boron for bone building, immune and brain function.

I have chosen not to use borax substitute in my dishwasher detergent as a personal choice.

For my family I am just heading back in time where my grandparents made do and mended, they made their own cleaning products, up-cycled old newspapers for cleaning windows and wrapping up kitchen waste for the compost, re-used glass containers, among many things, not only is this lifestyle greener for the environment and your family's long term health, you also lower your outgoings.

RAW FOOD DIET FOR DOGS COMPLETE GUIDE

I am sooo pleased that I have my two gorgeous dogs on the raw food diet, I decided not go down the full on BARF (70% bones and raw meat) or WOLF (feed whole animals as they are) diets as these were not quite right for my guys, I have chosen to feed a complete raw meat, green tripe, chicken, ground rabbits bone and all, chicken feet, fish, eggs, broccoli, carrots, beetroot, kale balanced diet, supplemented with dried ground egg shells for calcium and seaweed.

The great improvement in my dogs general happiness has been huge, they have more of a glossy coat, their eyes are more shiny and they have an increased playfulness and now dance to their dinner bowls with a hint of contained excitement every meal time, it is a pleasure to make this for them.  The real bonus is knowing that they are at optimum health and my seven year old English cocker spaniel's pancreatitis abdominal pain has completely gone!

What and how much should I feed My Dogs?

There are three approx methods used to calculate the amount of calories or lbs of approximate food your dog needs to meet his/her daily requirement.  Start within the guide figures and If your dog starts to lose or gain weight then gently adjust the quantity to suit your dogs requirements.

Chilli Dog 35lbs

Lottie Dog 121lbs

Feeding Guide

25kcal x per lb of dogs weight

2.5% to 3% of dogs body weight

Raw food % ratio diet

Chilli dog weighs 35lb @ 3% = 476g

Chilli dog 35lb x 25kcal = 875kcal

Lottie dog weighs 121lb @ 3% = 3.5lb

Lottie dog 121lb x 25kcal = 3025kcal

Approx Raw Food Ratios

50% meat, rabbit, tripe, turkey, chicken, beef, lamb, game

18% offal, heart, lung, liver, kidneys, pluck

12% raw veg, broccoli, carrots, kale, spinach, greens, beetroot

(No leeks, onions, alliums, no fruit or chocolate, v v low if any garlic)

10-15% fish, sardines, mackerel, trout, salmon, anchovies, pilchards, oysters

5% 1 egg raw

Chicken feet to chew on for chrondotrin and glucscomine

I took the % ratio of each food and the total amount of grams my dog can be feed, eg 50% meat, total weight of dog food 1600g = 800g in meat etc, this almost balanced out on the amount of calories they could have, then I have be guided by my dogs behaviour and weight, so far Mr Chilli dog, cocker spaniel has been outstanding and Lottie dog our Great Dane needed a slight increase after a couple of weeks as her weight started to drop and she is only three years old, so I have increased her meat ratio by 10% and will let her body tell me if she needs any more than that.

Chilli Dogs Diet/Weight 35lbs

200g of low fat meat, green tripe, whole rabbit, chicken, turkey, phesant, pigeon.

76g offal, chicken liver, lamb heart, lamb kidney

48g broccoli, carrots, kale, beetroot

48g sardines, mackerel, anchovies and oil

1 egg

1/2 tsp dried egg shells

1/4 tsp spirulina

1 tsp walnut oil

1 tbsp yogurt

Lottie Dog Diet/Weight 121lbs

800g low fat meat, green tripe, whole rabbit, chicken, turkey, lamb, phesant, pigeon.

320g offal, chicken liver, lamb heart, lamb kidney

160g broccoli, carrots, kale, beetroot

160g sardines, mackerel, anchovies and oil

1 egg

2 tsp dried egg shells

1 tsp spirulina

3.5 tsp walnut oil

3 tbsp yogurt

I make my dogs food up in a months batch at a time, it takes me around 2 hrs, I use my food processor to mince all the ingredients individually and then set them up in bowls so that I can accuratly portion each dogs meals.  To make things easy I have a recipe card for each dog and with the % ratio and weight of each ingredient, I have then converted that weight  into 1/8, 1/4, 1/2, 1 cup measurments for a speedy set up. 

You want to ensure your dog is getting an overall balanced diet, with some variety this is easily achieved, I am giving my dogs an extra supplement of seaweed and calcium with the diet I am feeding I have covered all the vitamins and minerals with the ratios for a completely balanced diet.

Liver, specifically chicken livers are a super food, natures multi vitamin, and aid in detoxifying the body.  It is important to be careful about vitamin A toxicity, uncommon but it can happen as vitamin A is one of the fat soluble vitamins, these are hard for the body to eliminate and can over time build up high levels.

It is important to feed a balanced diet, fat soluble vitamins, A,D, K, E. are hard for the body to eliminate and if over feed they can build up, in sever cases causing toxicity.  Water soluble vitamins B1, B2, B3, B5, B6, B12, folic acid, biotin are easily eliminated by the body.

Vitamin C (ascorbic acid) cats and dogs have a key enzyme L-gulono Y-lactone oxidane which is able to synthesize the needed ascorbic acid from glucose, avoid high intake.

If you have any concerns about the balance of your diet you can type your recipe in nutritiondata.com and their conversion calculator will tell you if you are low or to high in any area of your dogs diet,

General Nutrition On Foods I Am Feeding

Green Tripe

The glandular contains enzymes loaded with probiotics, micro organisms, low in myoglobin a protein that makes red meat red.  Low in fat and good for dogs with a sensitive gut and food allergies.

Rabbit

Most suitable meat, low fat, high nutritional value especially if wholly minced bones and all.  Vitamin E, K, B6, B12, B3, folate, choline, beating, calcium, iron, magnesium, phosphorus, sodium, zinc, selenium.  Antioxidant, helps body repair cells and tissues, supports formation of red blood cells, supports central nervous system and metabolism, protein, keeps body working with energy and building muscles and fuels the function of your immune system.

Lamb

High fat content, omega 3, 6 fatty acids, linoleum acid, vitamins B2, B6, B12, B3, selenium, zinc, phosphorus, folate, biotin.  Antioxidant properties, low inflammatory food, helps decrease risk of heart disease, blood sugar regulator.

Chicken

High in fat, organic chicken has excellent nutrition, vitamin A, E, K, B12, choline, calcium, iron, magnesium, phosphorus, potassium, potassium, sodium, zinc, selenium.

Beef

Quite good nutritionally, high fat content.  B1, B2, B3, B5, B6, B7, B9, B12, high quantities of red meat increase the risk of bowel and lung cancer.

Fish Raw

Omega 3 essential fatty acids, vitamin D, A, E, K, B12, excellent source of protein, selenium, phosphorus.  Supports the brain, heart development and reproductive organs.

Chicken feet

Glucscomine and chrondotrin.

Heart, Chicken Livers and Kidneys

Organ meats are densely packed with just about every nutrient including high levels of B1, B2, B6, B12, folic acid, phosphorus, iron, copper, magnesium, iodine, calcium, potassium, sodium, selenium, zinc, manganese, omega 3 EPA and DHA, coenzyme Q10.  Best to feed Chicken livers as they give 7% rda of vitamin A, compared to beef liver which gives 200% rda which should be feed sparely so as not to overdose vitamin A in your dogs diet

Asparagus

Vitamin K, C, E, A, B1, B2, B3, B6, bifdobacteria, Lactobacilli.  Stimulates kidneys, helps insulin to transport glucose from blood cells, probiotic, improves blood pressure and sugar, helps control blood fats, anti inflammatory and carcogenic.

Avocado

Vitamin B6, K, C, E perfect food, omega 3, folic acid, high fiver, folate, compounds help liver to cleanse toxins, lowers blood cholesterol, eat with spinach and carrots to increase absorption of impressive carotenoids, cardiovascular health, protects blood vessels and promotes regulation of blood sugar.

Broccoli

Vitamin A, enzyme Q10, antioxidant, calcium, sulferaphere, this triggers the bodies natural protection against disease, supports the liver helping cleanse the body.

Beetroot

Vitamin C, folate, manganese, phosphorous, potassium, high in plant flavonoids and betacarotenes.  Organ and blood cleansing, lowers risk of heart disease, helps stimulate and improve overall liver function.

Cabbage

Iron, vitamin K, C, B6, B1, B2, B3, selenium, calcium, magnesium, phosphorus, choline, copper, potassium, folate, manganese, fibre, sulphur compounds, glucosinolates, sinigrin.  A perfect food, detox's organs, lowers cholesterol, anti carcogenic preventative properties to the bladder and colon.

Carrots

Vitamin A, K, B6, C, B3, B1, B2, E, carotenoids, betacarotenes, biotin, fibre, molybdenum, potassium, manganese, pantothenic acid, phosphorus, folate and copper.  Lowers risk of cardiovascular disease, antioxidant, helps prevent damage inside the body, promotes cleaner and healthier liver and kidney functions, protects capillaries, chest, skin and eyes.

Coconut oil 

High fibre, vitamin C, E, B1, B5, B6, iron, selenium, sodium, calcium, magnesium, phosphorus.  Extremely healthy MCFA, pancreatic fat digesting enzymes are not essential as this is broken down in your gastric juices lowering the burden on your pancreas and liver, protects body from infections and viruses, regulates thyroid function, highly nutritious.

Eggs

Iron, vitamins B12, B2, B9, B6, A (D, E in yolk), CoQ10, lecithin, zinc, all essential amino acids, protein, retinal, choline, calcium, phosphorus, potassium, omega 3 fatty acids.  Protects against heart disease, anti carcinogenic, great for brain development.

Flaxseed

Good source of dietary fiber, omega 3, 6, fatty acids, lowers cholesterol and blood pressure, stunts prostate cancer and supports stabilising blood sugars.

Garlic

Now this belongs to the allicin family and this family is poisonous to dogs, however garlic in very small amounts can be beneficial to certain conditions in dogs, vitamins B6, B1, C, allicin, selenium, manganese, copper, phosphorus, calcium.  King of healing foods, cleans liver, fights food poisoning bacteria, anti viral, fungal, aids liver to remove mercury and oestrogen from body, helps iron absorption, keeps blood pressure in check, cardo protective, regulates fat cells.

Kale

Vitamin K, C, betacarotenes, calcium, chopped contains sulforaphare, anti carcogenic properties, carotenoids, lute in, zeaxanthin, boosts DNA cell repair, blocks growth of cancer cells, lowers cholesterol and decreases absorption of dietary food.

Vitamins and Minerals RDA Guide 
The guide below is per lb of food you feed your dog.

A (2272 iu)
Chicken, pork, egg, salmon, halibut, haddock, sardines, liver, kidney, brain, tuna, fennel seeds, kelp, lemongrass, watercress.  Enhances immunity, prevents eye problems and skin disorders, important in bone and teeth formation, protects against infections, can slow ageing process.

B1 (thiamine) (0.1mg)
Liver, rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine.  Promotes growth, improves mental attitude, aids digestion, helps strengthen nervous system and prevent stress.

B2 (riboflavin) (0.5mg)
liver, heart, kidney, rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef salmon, halibut, haddock, sardine, fennel seed, fenugreek,  Needed for red blood cell formation, aids growth and reproduction, promotes hair, skin and nail growth, important in prevention and treatment of cataracts.

B3 (niacin) (0.12mg)
Rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef salmon, halibut, haddock sardine, tuna, fennel seeds.  Essential for proper circulation and healthy skin, increases energy, aids digestion, helps prevent migraines.

B5 (panothenic Acid) (0.5mg)
Liver, heart, kidney, rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine,  Enhances stamina, prevents anaemia, helps wounds heal, fights infection, strengthens immune system.

B6 (pyridoxine) (0.1mg)
Liver, heart, kidney, rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine.  Needed to produce hydrochloric acid, aids in absorption of fats and protein, mildly diuretic, helps prevent kidney stones, helpful in treating allergies, allergies, arthritis and asthma.

B9 (folate, folic acid) (0.002mg)
Liver, rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine.  spirulina, dandelion, rosemary.

B12 (cyanocobalamin) (0.00025)
Liver, heart, kidney, rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine.

C (ascorbic acid) (synthesized in the body)
Liver kidney, heart, fish, alfalfa, fennel seed, fenugreek, kelp, nettle, clover.

D (227 iu)
Egg, sardine, liver, kidney, salmon, tuna, nettle, parsley, alfalfa.

E (23 iu)
Ostrich, buffalo, egg, halibut, haddock, sardine, kidney, liver, brain, alfalfa, dandelion, flaxseed, nettle.

K (synthesized in the body)
Egg, halibut, haddock, sardine, liver, alfalfa, green tea, kelp, nettle.

Minerals

Calcium (1000mg = 1/2 tsp dried crushed egg shells)
Rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine, alfalfa, chamomile, chicory, dandelion, fennel seed, fenugreek, flaxseed, kelp, lemongrass, nettle.

Copper
Chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon,halibut, haddock, sardine.

Iodine
Salmon, haddock, seafood, egg, seaweed.

Iron
Rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine, alfalfa, burdock root, chamomile, chicory, dandelion, fennel seed, fenugreek, kelp, lemongrass, milk thistle seed, nettle, parsley.

Manganese
Rabbit, chicken, turkey, pork, goat, ostrich, buffalo, egg, beef, salmon, haddock, halibut, sardine, alfalfa, chamomile, dandelion, fennel seed, fenugreek, lemongrass, parsley.

Phosphorous
Rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine, nettle, plantain, sage.

Selenium
Rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine, alfalfa, burdock root, chamomile, fennel, garlic, lemongrass, milk thistle nettle.

Zinc
Rabbit, chicken, turkey, pork, lamb, goat, ostrich, buffalo, egg, beef, salmon, halibut, haddock, sardine, alfalfa, burdock root, chamomile, dandelion, fennel seed, milk thistle, nettle, parsley.

Calcium

35lb dog 1/2 tsp = 1000mg

121lb dog  2 tsp

Dry your egg shells and crush to a powder, fabulous and free calcium.

Fish oil

35lb dog 133 ius

121lb dog 400 ius

Walnuts, Brazil nuts, salmon, sardines, mackerel, herring, anchovies, cod liver oil give oils 3,6,9 and vitamin A, D, EPA, DHA.

Iodine 

35lb dog 250 mcg

121lb dog 600 mcg

Kelp, seaweed, cod, tuna, boiled eggs, plain yogurt

Vitamin E

35lb dog 50 ius 

121lb dog 180 ius

Spinach, almonds, avocados, rainbow trout, cooked broccoli, cooked squash, yellow and red peppers, kale.

Multi vitamin
(if needed)

35lb dog 1/2 centrum 

121lb dog 2 centrum

Walnut oil

35lb dog 1 tsp

121lb dog 3.5 tsp

Supplies linoleum acid

Natural parasites wormer / flea control

Diatomaceous Earth

35lb dog 1 tsp 30 days

121lb dog 1 tbsp 30 days

Yogurt

35lb dog 1 tbsp

121lb dog 3 tbsp

Lactobacillus, bifdobacteria, protein, calcium, vitamin D, B6, B12, riboflavin.

TOM YUM CUP OF SPEEDY SOUP

This is one of my go to staples from my fridge, a super little mug full of sunshine, ready in under three minutes which helps in keeping me from eating extra unwanted calories.  I always feel wonderfully invigorated after a mug or bowl of this style of honest Jewish penicillin soup, so called because scientist have proven that it is 25% as effective as taking penicillin, I love that there is now scientific proof in some of these old wives tales of why certain foods were, are good for you!

This mug is loaded with gorgeous tom yum fragrant lemongrass, ginger, chilli, harissa, lime and coconut flavours and a little broccoli, asparagus, watercress, spinach, garlic and turmeric for a super health boost.

Prep time 5 minutes/Cook time 3 minutes/chicken stock un-attended cooking 2hrs

Ingredients

(makes 1 1/2 pints)

Chicken stock

1 free range chicken

1 carrot rough chopped 

1 onion halved 

1 leek rough chopped

2 sticks celery rough chopped

Sea salt

Fresh ground black pepper

2 pints of water

Tom yum

250ml chicken stock

1 tsp Tom yum paste

1/2 tsp tamarind pulp

1/2 tsp harissa 

1 dash fish sauce

1/4 squeeze lime juice

1/4 lemongrass bashed

1/2" ginger grated

1/2" turmeric grated

1 clove garlice grated

1 tbsp broccoli

1 small handful torn spinach and watercress

50ml coconut milk

Place all the ingredients for the stock in a large pan and bring to a gentle just simmer, leave to gently bubble away for a couple of hours.  Strain and reserve the chicken stock, taste for seasoning and adjust, place in the fridge to set.  Once cold you will be easily able to scoop of the chicken fat that has solidified, if you want.

Take the poached chicken and remove all the meat, this is great for using up in lots of other meals, like chicken pie, coronation chicken, salads, wraps, sandwiches and stir fry.

Bring 250ml, a mug full of chicken stock to a simmer, add all the tom yum ingredients, simmer for two minutes and serve in your mug, fabulous nutritious food on the go.

NATURAL LAUNDRY SOAP RECIPE

This does more than clean your clothes, it gives you that feel good factor that you are using natural mineral compounds which are green environmentally friendly ingredients, what's more you are giving your family a healthier environment to grow in.

So quick and simple to make and uses just 3 ingredients and five minutes of your time, making the powder recipe will yield 40 washes for 0.17p/0.12c a wash and making the liquid recipe you will yield 169 washes for 0.04p/0.06c.

Ingredients

(makes 40 washes)

Washing Powder

140g bar of Dr Bronners magic soap scented

6 cups of washing soda crystals

6 cups borax substitute

6 tsp bicarbonate soda

Ingredients 

(makes 169 washes)

Washing Liquid

140g bar of Dr Bronners magic soap scented

2 ltrs water

18 ltrs water

1 cup borax substitute

1 cup soda crystals

Washing Powder

Grate or blitz in a food processor the bar of soap, add the soda crystals, borax substitute and if using the bicarbonate soda, mix well and store in a air tight container, 1/4 cup per wash, if a heavy load 1/8 cup.  I used the bicarbonate of soda as an anti-caking agent and just to give that extra kick of cleaning oxygen bubbles.

Washing Liquid

Grate or blitz in a food processor the bar of soap place in a sauce pan with the two litres of water and gently heat just to melt the soap, remove from the heat.  In a large 25ltr container or saucepan add the 18 ltrs of hot tap water, stir in the borax and soda crystals until completely dissolved.  Pour in the reserved soap mix and mix well, cover and leave all day or over night, then stir well to emulsify into a smooth liquid and pour into smaller containers for ease of use when needed.  I use glass kilner jars, 1/2 cup per wash.

BORAX and BORAX SUBSTITUTE 

I am just going to jump straight in and say Borax!  

In my research about cleaner healthier living for my family I found Wellness Mama and Crunchybetty.com's research very clear, concise, through and helpful.

 There is often some confusion between Boric acid which is NOT borax and borax.  Borax is a natural chemical that is on the low end of the toxicity scale, this I am very comfortable with (you will have to make your own mind up) when considering the alternative use of manufactured chemical cleaning products that contain phenols, sulfates, chemical fragrances and petroleum among many.  

Borax is a complete natural mined product, that can be turned into the toxic Boric acid chemical by adding sulphur or hydrochloric acid and heat, this is BORIC ACID  and is found occurring naturally around erupting volcano's, it is also found in seawater. Boric acid has a PH 5.0, where as Borax has a PH 9.3 alkaline.

Borax is no longer available in the EU and UK because of concerns of high levels in the soil that may affect crop farming, a borax substitute is now available as a replacement option and this is a natural mined mineral compound that is less harsh than borax.

Borax can not be absorbed through the skin from use in laundry soaps and it is not harmful to the environment. However borax is only acutely toxic in the same manner as salt if ingested in very moderate quantities, it is also linked to reproductive problems in animals, borax is also a mild irritant to skin and eyes.  Boron is an essential mineral that we absorbed from eating soil grown vegetables, our bodies need boron for bone building, immune and brain function.

I have chosen not to use borax substitute in my dishwasher detergent as a personal choice.

For my family I am just heading back in time where my grandparents made do and mended, they made their own cleaning products, up-cycled old newspapers for cleaning windows and wrapping up kitchen waste for the compost, re-used glass containers, among many things, not only is this lifestyle greener for the environment and your family's long term health, you also lower your outgoings.