- 1 Slice Sourdough or Rye bread toasted
- 1/2 small can of cooked Edamame beans
- 1/2 ripe Avocado
- 2 tablespoons of Beetroot hommus
- Spinach leaves and Cracked Pepper to garnish
My Journey Towards Retirement by the Sea
Do Chocolate Cakes in your house disappear all too quickly?
Then your household will love this Chocolate Orange cake. It has the flavour of Chocolate with a hint of orange juice goodness. Better than chocolate!
I am making #onecakeaweek at the Home by the Sea. Join me in collating a recipe blog list by leaving your link in the comments below.
More HbtS Cake Recipes. There is plenty to choose from.
This week’s Cake at the Home by the Sea is delicious served with tea or coffee or can be versatile enough for a dessert treat if served with some vanilla yoghurt, cream or ice cream drizzled with Raspberry Coulis.
Variation: Add 100g white chocolate buds to the mix prior to adding the raspberries.
There are more cake recipes here: #onecakeaweek
I love to try Nordic cooking and dishes. My connection with my Danish family feels a little stronger when I make something peculiarly Danish.
The bonus comes when the dish is healthy AND tasty.
Cucumbers are a humble yet versatile vegetable that hold an important place in salads and summer dishes.
Pickled cucumbers extend the life of salad vegetables, so we can enjoy them for longer. For those of us living in a warmer part of the world, cucumbers are an everyday part of life.
In just a single cup of cucumber slices, you’ll get 14% to 19% of the vitamin K you need for the day. In addition, you will find vitamins B and C along with minerals like copper, phosphorus, potassium, and magnesium.
This really quick and simple form of cucumber salad, (or in Danish, ‘Agurksalat’), that can extend the life of your salad vegetables and impart another flavour to your meals.
Tart and scrumptious with a tuna or smoked salmon sandwich, or with cold meats, this form of cucumber salad will keep in the fridge for days.
If you run out, you can reuse the liquid and top up with another cucumber or two before you dispose of it.
NB. As you finish the cucumbers, you can slice some more and continue to use the liquid for some time.
Whilst everyone has their own individual recipe, there are many similar versions
There are some many benefits to eating magnesium-rich foods, and broccoli and spinach are good dietary sources.
If you have members of the family that aren’t keen on munching down on a large chunk of “little trees,” or broccoli, then this soup might tempt them to eat more than they would as a humble steamed vegetable.
If wanting to make cream of broccoli soup, mash or process using a hand blender or victimizer-blender till smooth. Add cream and return to saucepan heating through whilst adding seasoning and lemon juice.
Or/ gently blend or stir til broccoli breaks up into small sprigs then add seasonings and lemon juice.
Garnish and serve.
Adding cooked slivers of chicken breast cooked bolster the protein content of this dish and turn it into a meal.
A nice accompaniment to Broccoli and Spinach soup would be almond or walnut bread.
They’re healthy, contain a vegetable and decadent with jam and cream:
They are Pumpkin Scones.
For Americans, do you call them Pumpkin biscuits?
The following is not my usual recipe.
But it is a great way to gain some of the benefits of eating pumpkin, particularly if you don’t like it or have children who dislike it.
Pumpkin is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.https://www.bbcgoodfood.com/howto/guide/health-benefits-pumpkin
The following recipe comes from a controversial figure – a wife of a highly conservative politician, known for Electoral Gerrymander, who became a conservative Federal Senator herself, Lady Flo Bjelke-Petersen. The recipe is good, but I do prefer my recipe for Pumpkin Scones.
She could make a good pumpkin scone apparently, but the higher oven temperature on the following recipe, is way too high and will result in burnt scones. I would err on the lower recommended temperture rather than the highest.
Tip: I also pat a little milk on the top of each scone so that they brown up nicely. There is nothing worse than a pallid scone – it looks uncooked.
Here is a link to my usual scone/biscuit recipe:
Something nice for morning tea whilst we are cooped up.
Minerals in our diet. Not something we give much thought too, is it? But should we? What does it matter if we are deficient in a little, say, magnesium?
It turns out to be pretty important for our bodies! Without enough magnesium, one could suffer:
“It is generally recommended that women with severe PMS symptoms take 300 to 500 milligrams a day for the two weeks before and during menstruation. The RDA for magnesium is about 300 milligrams, but at least twice as much is needed to see preventive and therapeutic benefits. Supplements are definitely needed to prevent osteoporosis. Women over 50 that are not taking Hormone Replacement Therapy (HRT) probably need about 750 milligrams of magnesium every day, an amount that is hard to get through the diet alone,” according toVitaminstuff.com
Oral supplements are readily available, but it is best to include as many magnesium-rich foods, into the diet, as you can, especially if you fall in to the post menopausal age group.
Foods very high in magnesium include:
Worth noting also is, “The consumption of alcohol, diuretics, anticonvulsants, antibiotics, digitalis, and lithium can interfere with magnesium absorption. People taking these medications should speak with their doctor about supplementing. Other factors that can decrease magnesium absorption are elevated levels of fluoride, zinc, and vitamin D; diarrhea; high-fat and high-protein diets; consumption of large amounts of cod liver oil; and frequent consumption of foods high in oxalic acid, such as cocoa, rhubarb, spinach, and tea,”Vitaminstuff.com
One menu giving you some ideas about boosting Magnesium in your diet might look something like this:
Broccoli and Spinach Soup with Whole wheat bread
Stir fry Veges such as broccoli, spring onions, carrot
Served with Fish or Scallops and almonds/cashews and lemongrass atop a bed of brown rice
Tabouli and Asian side salads garnished with slices of avocado
Dried figs and Bananas drizzled with dark chocolate
You can find a recipe for delicious Broccoli and Spinach soup over at my main blog.
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