I am currently obsessed with ginger. So besotted by this spicy root that I am eating her raw off the knob. Dirty stuff, right?
I’m a redhead. In other words, a ginger nut. On an auburn level does this make me a cannibal? Hmm, a hairy dilemma indeed. I digress.
I could rave for days about how amazing raw ginger tastes with raisins and peanut butter or how when you put her in your mouth at the same time as roasted sweet potato and creamy almond butter you land yourself in a ‘foodie dream team’ version of heaven.
But I’ll do you one better. I’ve invited Miss Ginger Root herself on to talk about why she’s so fabulous. Welcome Ginger.
Inca Inchi seeds are one of my top foodie picks – both taste and bang-for-my-nutritional-buck wise.
They taste similar to roasted peanuts, contain brain-boosting, skin loving omega-3 fatty acids and are a complete source of veggie protein! Oh, and they’re so rich in fibre that my bowels love them JUST AS much as my heart and taste buds do.
Most people’s response when I tell them about my dreamy Inca Inchi and Peanut Butter spread is “Inca What?”. Allow this post to fill the Inca Inchi void that you didn’t even realise you had.
Speed up your transit time (the time it takes you to welcome your next poo into the physical world) thanks to the glorious amount of dump-persuading fibre
Help you skin glow – again, we have nourishing fatty acids to thanks for this benefit
Allow you to foodgasm at every meal, because Inca Inchi Seed butter pairs well with just about everything!
See some suggestions below, plus my glorious Inca Inchi and Peanut Butter Recipe
I love generously (lay it on thick) dolloping Inca Inchi seed butter on steamed pumpkin seasoned with sea salt, black pepper and scattering this magical bowl with toasted cashews and peanuts! It’s got everything that is dandy in the foodgasm world; crunch, creaminess, sweetness, saltiness and a hit of spice.
I also love the option above but served on a bed of steamed cruciferous veggies (think broccoli, cauliflower or Brussels) dressed with olive oil, sea salt, black pepper and turmeric. I then mix everything together and holy effing moly. No words can do this heaven justice!
Inca Inchi Seed Butter also tastes amazing smothered on my favourite fruit bread. This is one combo that should be on every foodie bucket list. Plus you get to support small, local business along the way. That’s like good karma bonus points.
Add seeds and nuts to a powerful high speed blender (I love my Vitamix) and whizz on high, using the tamper to push the seedy, nutty goodness into the blades. Keep churning until a smooth, buttery paste forms. Turn off machine and relocate contents into a recycled glass jar. Have fun licking the tamper and ‘cleaning’ the dregs from the blender with a long spoon and your mouth. Store in the fridge for up to 3 weeks. If you’re anything like me this batch will only last a week – if that.
Want more magic, foodgasms and love for all things nut butter? Why not adopt my whimsical book baby; Periods, Poo & A Glorious You? She will charm, inspire, humour and adore you!
Raw Cacao Powder is poo-coloured fairy dust from the taste bud Gods. Or at least this is how I describe it. Rich, versatile and deep nutritious, I thought everyone knew about raw cacao – the less processed version of cocoa powder. It is the dried ‘cake’ leftover when cacao butter is extracted from cacao beans. Essentially it’s all the goodness from the cacao bean, minus the fat. Not that cacao fat isn’t glorious, but it is rich, and sometimes we want to combine cacao powder with alternate fats like avocado, coconut, nuts and seeds.
Spirulina is a blue green algae with perhaps one of the most elegant sounding names in the foodie world. I reckon the name alone is reason enough to give this funky green character a whirl. If you start small and build your dose up over time, Spirulina is a delightful and mega-nutritious addition to your morning smoothie.
Reasons I Have a Weak Spot For Spirulina
It’s rich in protein, containing 67g per 100g. That might not sound like much, but compare it gram for gram to most other protein rich foods and you’ll notice that it contains more than double the amount of protein. I realise that we aren’t likely to eat 100g blue-green algae in one sitting – what an adventure for the bowels that would be! That said, even 15g (3 teaspoons) contains 10g protein and is easily added to a smoothie for a gorgeous green hue.
It is loaded with Beta-carotene which is converted to active Vitamin A by clever enzymes in our glorious livers. Vitamin A is an antioxidant vitamin that is vital for cellular repair, immune function and tip-top cognitive health. Put simply, we love Vitamin A.
It can create an anti-inflammatory terrain in our gastrointestinal environment. We know on a common sensical level that gastrointestinal inflammation feels unpleasant and research is now indicating that when the gut is inflamed, the brain, endocrine organs, liver and immune systems tend to follow suit. This ain’t a groovy state of affairs! My Motto? Spirulina the eff up.
Spirulina contributes to our daily iron needs offering 6.6g in 3 teaspoons. I know, I know. It doesn’t compare to grass-fed lamb or beef or – dare I say it – organ meats such as liver and heart. Whether you agree with meat abstinence or not, vegetarians and Vegans exist and the likes of Spirulina can help them meet their iron quota. They may need to consider iron supplementation as well but that’s a discussion for them to have with their doctor and/or nutritionist.
Spirulina has an earthy flavour that pairs well with creamy, sweet flavours and is a beaut addition to your favourite smoothie. I don’t crush on green smoothies that are all veg, zero sweetness. I like them to still taste indulgent. I suggest adding Spirulina to a creamy salted caramel smoothie (dates providing the caramel) or a raw cacao and coconut milk shake. The dream! The Green Ecstasy Smoothie in Periods, Poo & A Glorious You is my all time fave Spirulina recipe, but if you’re yet to adopt this hilarious paperback companion, the number below has got you sorted.
Salted Caramel Dream Team
Ingredients
1 banana, peeled and frozen
2 pitted Medjool Dates
1-3 tsp Spirulina (start small and build up tolerance over time)
1 cup organic baby spinach
1 zucchini, sliced (optional but recommended for extra fibre, vitamins and hydration)
Pinch of Himalayan Pink Salt or Sea Salt
1 Cup Coconut, Cashew or Almond milk
A handful Ice Cubes, to thicken (optional)
Add all ingredients in a high speed blender. I love my Vitamix, but do the best you can with what you have. Even a regular blender will do. Maybe skip the ice cubes if your blender is on the cheaper side. I’ve actually destroyed a cheap blender by trying to crush ice in it.
Blend on the highest setting until smooth, thick and frothy. This will take about 1 minute. Pour into a glass and enjoy this super-nourishing and orgasmic-tasting creation.
Notes
For a probiotic boost, use half coconut milk and half coconut yoghurt. For a chocolate or carob variation, follow the recipe above and add 3 teaspoons raw cacao or pure carob powder.
My favourite brand is Green Nutritionals. This isn’t sponsored – I just reckon their Spirulina tastes the best of all the brands I’ve tried.
Where to buy
Organic spirulina is available at all health and bulk food stores and most organic shops. It is also to to order online if you simply google ‘buy organic spirulina online’.
