March 2014 - Page 3 of 3

Grilled chilli pineapple with mint & yogurt recipe (100% vegan!)

Posted on March 7, 2014March 5, 2014 by Victoria Lagodinsky

vegan grilled pineapple with chili and mint recipe

A delicious vegan recipe from Adele McConnell

“The part of the meal I look forward to the most is desserts!” says Adele McConnell author of The Vegan Cookbook. “I love making them too, not just for the burst of sweetness but for the chance to experiment with new flavours and techniques. In my new book I’ve made traditional desserts with a fresh twist, and healthier versions of time-honoured favourites. In this recipe adding hot chilli to slices of sweet, grilled pineapple creates a flavour combination you just have to try!”

Grilled chilli pineapple with mint & yoghurt recipe

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

1 large pineapple
2 tbsp brown sugar or coconut sugar
½ hot red chilli, such as bird’s eye, deseeded and finely chopped
1 tsp ground cinnamon
1 tbsp safflower oil, sunflower oil or coconut oil
a few small mint leaves
250ml/9fl oz/1 cup dairy-free coconut yoghurt

1. Cut the top and bottom off the pineapple and stand it up on a chopping board. Slice off the skin, cutting downwards from top to bottom. Carefully cut out any pieces of skin left on the fruit. Cut the pineapple in half lengthways and then in half again, then slice off the woody core so that you are left with the soft fruit. Slice each quarter in half lengthways.
2. Put the sugar, chilli and cinnamon in a small saucepan over a medium-low heat, and heat through to dissolve the sugar.
3. Heat a large, ridged griddle over a medium-high heat. Brush both sides of the pineapple with the oil and cook the pineapple in the griddle for 5-6 minutes, turning once, until it is warmed through and is marked with golden lines. You may have to do this in batches. Remove from the griddle and keep warm.
4. Meanwhile, increase the heat under the saucepan to medium-high to lightly caramelize the sugar. Transfer the pineapple to serving plates, pour the sauce over the top and scatter over the mint leaves. Serve with the yoghurt.

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

176 pages • Illustrated • £14.99

AUS $28.00 NZ $35.00

Order now!

How to be more assertive – try the ‘stuck record’ technique

Posted on March 6, 2014September 17, 2015 by Victoria Lagodinsky

by Mary Hartley

There will be occasions when your ability to be assertive is challenged by the other person’s arguments and you feel your self-confidence being undermined. A strategy that is helpful in these circumstances is to repeat the core phrase of your message, bypassing attempts to talk you down or talk you out of it.

This is sometimes referred to as the ‘stuck record’ strategy, a historical reference that recalls a time when, yes, astonishing as it may seem to those of you with more recent birth certificates, music came in the form of a quaint grooved vinyl disc. Now listen carefully. You would place this disc on a turntable, and carefully, very carefully, you would lower a needle (also known as a stylus) onto the first groove. A hiss, a crackle, then would issue forth the most wonderful sounds you’d ever heard in your life. The experience was somehow only intensified by the way the needle would sometimes get stuck in a groove so that the phrase on which it paused would be repeated over and over again.

The ‘stuck record’ technique works when someone is being persistent. The principle is that you briefly acknowledge what they are saying, but repeat your core phrase calmly and persistently. This works very well when your request, refusal or observation is clear and unambiguous, and when you are not prepared to negotiate or compromise.

Picture this

You need your son to pick you up from your evening class. He would rather you made any other arrangement as long as it does not inconvenience him.

Try this

‘I know you and Mandy will be watching a DVD tonight, but I do need you to pick me up.’

‘Yes, I could walk home, but I want you to pick me up.’

Find lots more practical exercises and examples in The Smart Girl’s Guide to Getting What You Want by Mary Hartley. Mary is a writer and personal development coach who leads workshops and training courses. Packed with humour, it is a book all women will want to treasure and turn to time and time again.

The Smart Girl’s Guide to Getting What You Want

256 pages • Illustrated • £7.99
AUS $16.99 NZ $21.00

£7.99 | Order the book now!

Avocado Prawns Recipe for Toddlers and Babies

Posted on March 5, 2014March 3, 2014 by Victoria Lagodinsky

prawn recipe suitable for babies and kids

With the same set of ingredients, you can make meals for babies, toddlers and (of course) adults

Renée Elliott’s shows you how one set of ingredients can be turned into three different recipes to suit the ages of your family. For your 6-9 month old baby try Rice Noodles & Avocado Purée, or for your toddler there’s delicious Spiced Rice Noodles With Avocado.

You can serve this healthy dish as a starter, but it also works well over rice as a quick midweek main meal. Spiced with jalapeño and chilli, it also has lime and cumin, which are heavenly!

Spicy Avocado Prawns

Serves: 2 adults, 1 child and 1 baby
Preparation time:20 minutes
Cooking time:10 minutes

300g/10½oz brown rice noodles
1 tsp fine sea salt
6 tbsp extra virgin olive oil
225g/8oz raw, peeled king prawns
3-4 tbsp lime juice
1 tsp finely grated lime zest
2 avocados, peeled, pitted and cut into bite-sized pieces
3-4 plum tomatoes, chopped
1 small red onion, finely chopped
1 small jalapeño pepper, halved, deseeded and finely chopped
4 tbsp chopped coriander leaves
1 tbsp ground cumin
½ tsp chilli powder

1 Cook the noodles in plenty of boiling water, according to the packet instructions. Drain the noodles, add the salt and toss well.
2 Meanwhile, heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add the prawns and fry, turning occasionally, for 3 minutes until opaque and pink. Transfer to a large bowl, add the remaining ingredients and mix well. Stir in the noodles and mix thoroughly. Serve warm.

For a 6-9 month old

Rice Noodles & Avocado Purée

Put 4 tablespoons of chopped, cooked noodles (drained and without the salt), 6 avocado pieces and 3 tablespoons water in a blender. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.

For a 9-12 month old

Spiced Rice Noodles With Avocado

Put 4 tablespoons of chopped, cooked noodles, (drained and without the salt), 6 avocado pieces, a pinch of the coriander and 3 tablespoons water in a blender. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.

Because the types of foods that your baby can eat increase at every stage of development, the recipes for the 9-12 month old build on the recipes for the 6-9 month old. When your baby is a year old, you can use the main recipe.

‘Renée Elliott’s cookbook is a kitchen essential for new moms and for those who need a little inspiration on how to feed the entire family. The delicious recipes cover babies, toddlers, kids and adults – and each meal is simple and healthy for everyone.’

Gwyneth Paltrow

Cooking for a family can be a huge challenge that leaves you feeling like you’re always making compromises. In Me, You and the Kids Too, Renée Elliott makes this do-able. She shows that you don’t have to cook different recipes to please everyone at the table – and that you never have to sacrifice flavour or nutrition to get meals made without stress.

Me, You and the Kids Too by Renée Elliott

£7.99

Gluten-free Chia Seed & Coconut Pancake recipe (and it’s vegan too!)

Posted on March 4, 2014March 3, 2014 by Victoria Lagodinsky

A perfect recipe for a gluten-free pancake day

So you’re looking for a gluten-free pancake recipe and it would be really, really good if it was vegan too? Hurrah! – you’ve just hit the jackpot with this delicious recipe from Adele McConnell’s new book, The Vegan Cookbook.

Gluten-free Chia Seed & Coconut Pancakes

Serves: 4
Preparation time: 30 minutes, plus 10 minutes soaking, plus making the spread
Cooking time: 20 minutes

½ tsp chia seeds
190g/6¾oz/1½ cups buckwheat flour
2 tsp gluten-free baking powder
875ml/30fl oz/3½ cups coconut milk
175g/6oz/½ cup Fruit & Pumpkin Spread (below), plus extra to serve
2 tbsp olive oil, safflower oil or coconut oil, plus extra if needed
desiccated coconut, berries, and agave syrup or brown rice syrup (optional), to serve

Fruit & Pumpkin Spread

Makes about 1kg/2lb 4oz/3 cups
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes

6 apricots or 3 peaches, cut in half and pitted
300g/10½oz pumpkin or butternut squash, peeled and cut into cubes
4 large pears or apples, peeled, cored and cut into dice
180g/6¼oz/1 cup brown sugar or coconut sugar
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
½ tsp ground allspice

1. Put all the ingredients in a large, heavy-based saucepan and add 185ml/6fl oz/¾ cup water, then combine well.
2. Bring to the boil over a medium heat, then reduce the heat to low and simmer for 1 hour, stirring frequently, or until the pumpkin and fruit are soft. Add extra water if the mixture starts to catch on the base of the pan. Pour the mixture into a blender or food processor and blend until smooth. Serve or cool and store in a covered container in the fridge for up to 7 days.

To make the pancakes

1. Preheat the oven to 100°C/200°F/Gas½ and put a heatproof plate inside to warm. Put the chia seeds in a small bowl and add 3 tablespoons water. Leave to soak for 10 minutes to form a gel.
2. Sift the buckwheat flour and baking powder into a large mixing bowl and mix well.
3. In a separate bowl, whisk together the chia seed gel, coconut milk and the fruit spread. Add to the dry ingredients and stir gently to form a thick batter.
4. Heat 1½ teaspoons of the oil in a heavy-based frying pan over a medium heat. Pour 3-4 tablespoonfuls of batter into the pan, tilting the pan to cover the base of the pan with the mixture. Cook for 2–3 minutes on each side until lightly browned.
5. Repeat with the remaining batter, adding another 1½ teaspoons oil to the pan before cooking each one. Transfer the pancakes to the warmed plate, stacking them between sheets of baking parchment to prevent them from sticking together, and keep warm in the oven. Serve hot with a selection of fruity toppings.

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

176 pages • Illustrated • £14.99

AUS $28.00 NZ $35.00

Pre-order now!

A foolproof pancake recipe from Jo Pratt

Posted on March 4, 2014March 4, 2014 by Victoria Lagodinsky

An easy recipe for pancake day – the only difficult thing is deciding what you want on it!

Enjoying pancakes on Shrove Tuesday is a must, but if they are an annual feast, it can be difficult to remember the quantities. It’s worth investing in some measuring cups or finding a teacup that is 250ml/9fl oz – this makes it so much easier to memorize the quantities (just don’t forget which mug or tea cup you used). American-style pancakes tend to be thicker and smaller. If you want French crêpes, use a large pan and add the minimum amount of batter to thinly cover the base of the pan. You can let your imagination run wild with the toppings, or simply try a few of those suggested below.

Foolproof Pancakes

Makes: 12-14 American style pancakes, or 8-10 crepes

Preparation Time:5 minutes

Cooking Time:4 minutes

125g/4½oz/1 cup self-raising flour (either plain or self-raising can be used for crêpes)
250ml/9fl oz/1 cup milk (just under for American-style, just over for crêpes)
1 egg
a pinch of salt
butter or sunflower oil, for frying

Suggestions to serve

try some of these options:
• clear honey, golden syrup, maple syrup or jam
• chocolate spread or caramel sauce
• fresh fruit, such as berries or bananas
• grated lemon or orange zest and sugar
• yogurt
• ice cream … for breakfast? Some of you will!

1. Put the flour, milk, egg and salt in a blender or food processor and mix together well. Alternatively, use a bowl and whisk until smooth. The consistency should be that of double cream for crêpes, so add a little extra milk if you need to. (Cook straight away or chill for up to 24 hours until needed – loosen with extra milk if necessary.)
2. Heat a pancake or frying pan over a medium-high heat and add a small piece of butter or a trickle of oil until it melts all over the base of the pan. Add a spoonful of the batter, rolling the pan to spread it over the base of the pan, and cook for a couple of minutes on each side until golden. Keep the pancakes warm while you cook the remaining pancakes.
3. Serve with your chosen topping and enjoy.

And if there are any leftovers…

Any pancake batter that hasn’t been used up is brilliant for making Yorkshire puddings. Keep the batter covered in the fridge. When you are ready to cook, put a good drizzle of sunflower oil in each hollow of a shallow bun or patty tin and put the tin in the oven while it heats to 220°C/425°F/gas 7. After 5 minutes, quickly take out the tin and pour the batter into the holes, filling them halfway. Return to the oven on the top shelf and cook for 12–15 minutes until golden and risen. Serve with your roast dinner or as a snack topped with baked beans and cheese, or even as a dessert drizzled with clear honey, golden syrup or maple syrup and lemon juice.

Find more inspiring quick and easy recipes in bestselling author Jo Pratt’s latest book, Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her inspiring website jopratt.co.uk

“Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!

How well are you ageing? Are you a Jumper, Sitter or Digger?

Posted on March 3, 2014September 17, 2015 by Victoria Lagodinsky

“A few years ago I began to interview interesting women who were nearing or passing the age of 50” says Jaki Scarcello, author of Fifty & Fabulous. “I started the project for a variety of reasons, in response to circumstances in my professional life to questions that arose in my personal life. By the time I stopped asking questions, I had interviewed women between the ages of 45 and 102, from five countries. At the end of the interviews, I knew I needed to write these women’s stories. My enthusiasm came from a desire to share what they had shared with me, along with a strong sense that others – both individuals and our society – needed to hear what I had discovered and needed to hear it soon.”

As the interviews progressed, Jaki had discerned that women facing their fiftieth birthdays and/or the event of menopause fall into two categories:

Those who are horrified by their ageing, who look out on their future as a time of decline and diminishing capacity to be postponed and denied as long as possible.
Those who aren’t fazed by the physical milestone of menopause or the chronological significance of turning 50, but who celebrate the new possibilities each stage of their lives brings.

These women, whom Jaki calls the Women of the Harvest, are not oblivious to the changes happening in their lives. They have simply embraced the idea that being over 50 and female at this time in history is an opportunity richer and more ripe with potential than ever before. “Our reaction to change is linked to our personality type. If I take some poetic license, I can divide people into three types according to the way they face change,” says Jaki.

1. Heel Diggers cling to what they believe is the present but in reality has already become the past. At the extreme, they might admit to preferring death to change. They have shut down their logic receptors, so it is difficult to give them the information they need to consider the advantages of change.

It may seem to them that it’s easier to lie down and let progress march over their graves than to learn to use an iPhone, consider driving a Smart Car, or accept footless tights as suitable attire for a dinner party.

2. Fence Sitters – I never understood these folks – it can’t be comfortable. But perhaps some may have sat up there balancing on the pickets for so long that they imagine they are in a comfy armchair. Or maybe they’re just numb.

From the fence, in theory, they can see both sides, where they came from and where they could go. You would think that with such a panoramic view it would be easier to chose a side, and some Fence Sitters do eventually, but others are truly stuck… impaled in their position. Again I wonder, how comfortable can that be? Obviously it’s more comfortable than making a decision.

3. Early Jumpers, on the other hand, grab on quickly to new theories and are the first to move into the new world. The risks of danger in the new order don’t seem to bother them. Sometimes they even jump a little too soon – but they are flexible and can usually jump back or jump somewhere else. Early jumpers like change, so it is easier for them, and if change is not happening quickly enough to suit them, they sometimes initiate it.

Many of the Women of the Harvest are Early Jumpers, but some, by their natures, fall into the category of Fence Sitters. The difference was they jumped off those fences and moved on just before things got too painful. She did not find any Women of the Harvest who were Heel Diggers, because by definition they do not move on – or if they do, they’re the very last to – and this is not the way of harvest women.

“Sure, the women I interviewed struggled and grumbled with new technologies, fashions, and politics as much as anyone, but in the end these were not barriers, just hurdles. The Women of the Harvest pick themselves up, work around or over or under the problem, reinvent, redesign, and keep going.”

In Fifty & Fabulous, Jaki Scarcello reveals how changing our attitude toward ageing can spark a ‘virtuous cycle’ of rejuvenation and renewal. Women who know this embrace the years after 50 with a spirit of optimism and energy that is truly liberating. They understand that in maturity a woman has the potential for genuine elegance, a beauty more than skin-deep that sparkles confidently and generously from the eyes, and a whole new brand of personal sexiness. On a deeper level, they possess a secret power and joy that radiate outward into the world and illuminate everyone around them.

‘Scarcello bubbles with enthusiasm over her subject…’ LA Times

Fifty and Fabulous by Jaki Scarcello

£8.99

Order the paperback now

10 signs that leptins are causing you to put on weight

Posted on March 2, 2014September 17, 2015 by Victoria Lagodinsky

Broad Bean & Brown Rice Soup is a great “filler-upper” – it’s full of fibre, thanks to the broad beans, and really helps to balance leptin.

Are you struggling to lose weight? It might be down to your leptin hormones – Lowri Turner shows you the tell-tale signs, and what you can do about it.

Some of the most interesting research into why certain people put on weight and others don’t has focused on hormones produced by our own fat. These include metabolic hormones such as leptin and the role it plays in letting our bodies know we’re full.

Answer the following 10 questions and find out if your levels of leptin need balancing. Consider each of the following statements and rate yourself on a scale of 1–5, with 1: strongly disagree, 2: disagree, 3: not sure, 4: agree and 5: strongly agree.

1. I feel hungry all the time.

2. I have a blood pressure of 130/80 or above (rate yourself 5 if true and 1 if false).

3. I have been diagnosed with type 2 diabetes (rate yourself 5 if true and 1 if false).

4. I gain weight round my middle.

5. I am more than 13kg (2st) overweight (rate yourself 5 if true and 1 if false).

6. I have new stretch marks, skin tags (benign growths) or Acanthosis Nigricans (AN) – a sort of dark staining on the skin under the armpits. It can also appear around your neck or in skin folds.

7. I work shifts, travel a great deal or have small children who disrupt my sleep.

8. I suffer from spots/excess hair along my jaw line.

9. I crave bulky foods like pasta, rice and potatoes.

10. I know I need to lose weight, but however little I eat, I don’t lose weight.

Results

Add up your scores. If you scored 30 or more out of 50, you may find it easier to lose weight if you balance your leptin levels. There are two problems with the hormone leptin that could be causing you to put on weight: leptin depletion, in which your fat cells can’t produce leptin, and more commonly, leptin resistance, in which you produce a high level of leptin but it doesn’t have the normal effect of telling you that you’re full. In both cases, your brain thinks you’re starving, so it increases your appetite and slows down your metabolism – when actually your jeans are getting tighter and tighter!

How does leptin affect my appetite?

Leptin tells our brains when we have enough body fat, triggers a drop in appetite and speeds up metabolism – burning up excess body fat in the process. Leptin production follows a circadian rhythm, that is, it rises and falls over a 24-hour cycle. Peak production of leptin is at night, so if you work night shifts, travel through different time zones or have a young baby who keeps you awake in the wee hours, you may develop leptin problems and gain weight.

What foods should I eat?

Foods rich in resistant starch, such as oats, can help those with leptin issues, as resistant starch speeds up your metabolism and reduces your appetite. You can also utilize other appetite-controlling hormones, such as ghrelin. Ghrelin levels increase before meals and go down again after meals. One way to reduce ghrelin is to stretch the stomach by eating high-volume foods (those with high water and high fibre content). The best foods to stabilize leptin include:

Beans
Eggs and lean protein
Green bananas
Nuts and seeds
Oats
Oily fish

In her book The S Factor Diet, broadcaster and journalist turned nutritionist, Lowri Turner, has devised a 14 day meal plan to balance your leptin levels. The 7 day Phase 1 is based around lean protein and high-volume, low-cal foods – that is to say vegetables. To help you feel full, it also includes grains like oats, which are a good source of resistant starch.

A sample day’s menu:

Breakfast Fruity Yogurt Crunch
Lunch Mini Feta-Stuffed Lamb Burgers with Polenta Muffins
Dinner Polenta-Crusted Chicken with Cauliflower “Mash”
Raspberry Granita
S Factor Snack Apricot & Oat Cookies

The 7 day Phase 2 is still about high-volume, low-cal foods that will help you hang on to that feeling of fullness. And, in case you’ve been missing them, it also includes an extra portion of grains.

A sample day’s menu:

Breakfast Quinoa Porridge with Apple & Raisins
Lunch Tartelettes Niçoises
Dinner Moroccan Tagine with Broccoli & Pistachio “Tabbouleh”
Fig Flowers with Orange Flower Water
S Factor Snack Chilli Pitta Crisps

With over 70 recipes to help balance your hormones naturally, Lowri Turner shows you how to lose excess weight easily and keep it off for good.

“Drop a dress size in 2 weeks”

The S Factor Diet by Lowri Turner

160 pages • Illustrated • £10.99

AUS $22.99NZ $28.00

Buy the e-book now!

Lamb and Redcurrant Casserole with Rosemary Dumplings

Posted on March 1, 2014February 28, 2014 by Victoria Lagodinsky

This hearty lamb casserole recipe from Jo Pratt is ideal to serve as an alternative to a roast when you’ve little time to prepare. Simply throw everything in a casserole dish, pop it in the oven and leave it to cook. The only other thing to do is whizz together the dumpling ingredients in a food processor and put on top of the casserole towards the end of its cooking time.

Lamb and Redcurrant Casserole with Rosemary Dumplings

Serves: 2 adult and 4 kid’s sized portions

Preparation Time: 20 minutes

Cooking time: 2 hours 30 minutes

For the Casserole

750g/1lb 10oz lamb shoulder, diced
3 heaped tbsp plain flour
2 large onions, thickly sliced
½ swede, peeled and cut into bite-sized pieces
2 celery sticks, sliced
2 carrots, peeled and sliced
3 tbsp redcurrant jelly
2 tbsp red wine vinegar
2 tsp Worcestershire sauce
2 tbsp tomato purée
400ml/14fl oz/scant 1¾ cups red wine
200ml/7fl oz/scant 1 cup lamb or beef stock
sea salt and freshly ground black pepper
cabbage or curly kale, to serve

For the Dumplings

75g/2½oz/scant cup self-raising flour, plus extra for dusting
75g/2½oz/heaped 1 cup fresh white breadcrumbs
75g/2½oz butter, diced
2 tsp Dijon mustard
1 tbsp finely chopped rosemary leaves
1 large egg, lightly beaten

1 Preheat the oven to 160°C/315°F/gas 2–3.
2 Put the lamb and flour in a bowl or large plastic freezer bag and toss well, making sure all the lamb is coated in the flour. Put the lamb and all the remaining casserole ingredients in a large flameproof casserole dish, mix well and bring to the boil over a high heat. Cover with a lid and bake for 2 hours until the sauce is thickening.
3 Meanwhile, make the dumplings. Put the flour, breadcrumbs and butter in a food processor and blitz until the mixture resembles breadcrumbs. Add the mustard, rosemary and egg, and season lightly with salt and pepper. Blitz briefly until the mixture forms a fairly moist dough. Using floured hands to stop the mixture sticking to you, divide the dough into 8 equal portions and shape them into balls.
4 After the casserole has been cooking for 2 hours, take it out of the oven and remove the lid. Put the dumplings on top of the lamb and sprinkle a few flakes of salt on top of each one. Return the dish to the oven, uncovered, for a further 30 minutes, until the dumplings are golden and the casserole is rich and thick. Serve the casserole just as it is or with some lovely buttery cabbage or curly kale.

Find more inspiring quick and easy recipes in Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her website jopratt.co.uk

“Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!

Month: March 2014

Grilled chilli pineapple with mint & yogurt recipe (100% vegan!)

Grilled chilli pineapple with mint & yoghurt recipe

How to be more assertive – try the ‘stuck record’ technique

Avocado Prawns Recipe for Toddlers and Babies

Spicy Avocado Prawns

For a 6-9 month old

For a 9-12 month old

Gluten-free Chia Seed & Coconut Pancake recipe (and it’s vegan too!)

Gluten-free Chia Seed & Coconut Pancakes

A foolproof pancake recipe from Jo Pratt

Foolproof Pancakes

And if there are any leftovers…

How well are you ageing? Are you a Jumper, Sitter or Digger?

10 signs that leptins are causing you to put on weight

Results

How does leptin affect my appetite?

What foods should I eat?

Lamb and Redcurrant Casserole with Rosemary Dumplings

Lamb and Redcurrant Casserole with Rosemary Dumplings

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