A banana-free smoothie that still tastes sweet, creamy, and packs a punch with magnesium (great for fighting fibro, article on the science behind that coming soon), copper, zinc, and iron. I never … [Read More...]
Recent Posts
beans – the green kind
Another confusing vegetable. Those pictured here are classed as high oxalate - fine french and/or string beans (French fillet in the US), whereas runner beans (Roma green beans in the US) are medium … [Read More...]
chickpeas & saponins
Saponins are bitter, biologically active compounds found in chick peas, soybeans, legumes (beans) and alfalfa sprouts that foam up like soap suds in water. They are named after the soapwort plant … [Read More...]
kale – high or low oxalate?
There's a lot of confusion over whether kale is high or low oxalate, whether it's OK to have it raw in a smoothie, whether it's best to steam or boil, or even, as Bulletproof suggests, whether adding … [Read More...]
greens
Meet your new best friend! Spring greens, known as Collard greens in the US (though not identical), are your go-to replacement ingredient for any recipe that contains spinach, beet, Swiss chard or … [Read More...]
satisfying summer soup
Being part Euro, I love gazpacho and other cold soups (deemed 'weird' by my Brit husband). But gazpacho is really not fibro-friendly, with raw garlic, peppers and lots of tomato. Try this one instead, … [Read More...]
