With water Kefir making, we’re moving another step closer to better health, hopefully! I’ve bought in goats milk kefir from Chuckling Goats, a 21 day course(for myself)-it’s supposed to be really good for your microbiome and as you will know, if you keep in touch, I am on a journey to improving my health. I’ve been keen to try and cultivate it myself, but it just hasn’t worked. Varying issues I think, not enough knowledge being the main culprit. Anyhow, with renewed vigour, I’m having another go!
Chocolate Cake Day! What a brilliant excuse to eat some cake, and chocolate at that! As some of you will know, I am on a food journey-trying to get to sugar free, wheat free, low carb. Not the best for chocolate cake potential, I’d say.
However, here in Milford Haven we have the marvellous Nutrionalist Ellen Picton, based at Milford Marina(Click here for info on Ellen & her book), who has been helping me on my journey and also giving me plenty of ideas for better options for breakfasts for my guests. So, who’d have thought, but I have a wheat free, sugar free, chocolate cake recipe! We are delighted to have been certificated by Healthaspire to recognise our efforts towards healthy eating for our guests.
Well, we did it! Pembrokeshire’s Finest Breakfast, for the third awards ceremony in succession. What a great honour to be judged by three independent persons, one being the County Council, tasting all that’s on offer on your menu and comparing you to their peers and declaring you as ‘Pembrokeshire’s Finest Breakfast’.
Bearing in mind that in Pembrokeshire, there are close to 1000 accommodation providers, with many offering really great breakfasts, local produce and homemade, it makes the award very dear.
It is apple season, it’s apples galore here at Fields Lodge and we have apple chutney coming out of our ears. We have 2 apple trees in our garden, one struggling to beat the elements in the rear garden, getting battered by the prevailing winds, with no shelter, and another, nicely nestled in amongst way too many shrubs. One of it’s roots got upturned when it fell following some wind, but it’s recovered, and although the quite substantial root is exposed, and really a bit of a trip hazard(thankfully, it’s not a used pathway), the tree has rallied and bears ever such a lot of fruit.
Then at the bottom of our lane (there are only 3 houses on our lane which goes down to the creek), we have our neighbours at Beacon Hill, who seem to have an endless supply of apples at this time of year, and any surplus they have, end up at the back door of Fields Lodge. It’s not so much a tooth fairy that delivers them but an ‘apple fairy’! Quite often I come back from my daily shopping to find another delivery. Infact, we’re finding it hard to keep on top of them!
I love using produce from our doorstep, there’s something about homegrown, no chemicals, just good clear salty sea air and our very lovely red earth, particular to Sandy Haven. They make for an excellent ingredient with which to start any number of recipes.
We are presently making Apple Chutney to go as an accompaniment to our Welsh Rarebit breakfast dish. As you know, if you are a regular reader, I am not a fan of the white stuff known as sugar, and so I do try to utilise something a bit more healthy, as I think it’s pretty well known now that sugar is not at all good for you-no nutrients at all, loads of calories and pretty addictive. There is much debate as to what is the best thing to use, I think pretty much everyone says that stevia is ok, but I find it leaves me with a ‘sweetener’ aftertaste and I find it burns in cooking quite easily. What I have trialled in our apple chutney recipe is Xylitol, derived from the bark of the birch tree. You can pretty much use it as a direct substitute for sugar and it apparently doesn’t raise blood sugar levels. The only downside to using this, is it costs a fortune when compared to sugar-43p versus £12!. So, I am making a very expensive batch of apple chutney, but I just can’t bring myself to use sugar.
I will try a batch made with dates as the sugar substitute next, but of course, these are high in sugars, but at least they’re natural and you will be getting the fibre from the fruit also. Plus also, with the apples and the raisins, there’s already plenty of sugars in there!
So, if you’d like my current recipe:
2Kg Apples, peeled, cored and cubed
750g Xylitol (or sugar/sugar substitute)
2 Onions finely chopped
2 tsp mustard seeds
2 tsp grated ginger
1 tsp salt
700ml Cider Vinegar
It’s dead simple-put it all in a pot bring to the boil and then simmer for about 20 minutes or until the apples are soft. Leave to cool and then decant into sterilised jars. Then enjoy!
To know more about the redstone at Sandy Haven click here and to know more about Sandy Haven Beach click here
I’m busy in the kitchen today cooking up all sorts of goodies for this weekends’ guests. In the oven I have mixed berries reducing to a compote ready to make sugar free chia jam, low carb bread baking and yoghurt making on the kitchen top. To add to this, vegetarian sausage making and some low carb, sugar free cake bites for when the sweet tooth descends. It may sound a lot to be going on, but it’s quite a normal day in this B&B.
Gluten Free in Pembrokeshire-there’s a move towards it definately. Here at our Bed and Breakfast in Pembrokeshire, we offer a good range of Gluten Free options-bread, sausages, cereals, cakes, health bars, ketchup-all Gluten Free. Many of you that have been following my posts will know that I am on a quest to eat more healthily. One of those strands of thought is to be Gluten Free. I have had various intolerance tests over the years and gluten has always come up as a ‘red’, plus I do feel unwell after eating too much of it-which isn’t hard these days, as gluten is in nearly everything that is processed.
In support of World Health Day (7th April 2016), I thought it would be appropriate to share some of what we do here to promote health.
As some of you may know, I am attempting to eat more healthily, cut down on sugar(well remove it really!), avoid wheat and gluten and generally follow the thinking that is coming out of research as to what constitutes a healthy diet, which is not necessarily what is coming out as advice from the NHS and the government. It’s not their fault, I think the NHS is such a huge ship, it takes a long time to change course, as opposed to us individuals who in comparison are little speed boats, and can zip around in a flash! That’s my way of thinking, anyway.
The Pembrokeshire Beach Food Company is one of our local producers, producing superb ‘sea’ fayre. We LOVE using local produce and producers here at Fields Lodge. We pride ourselves on providing the best experience we can of the lovely food available here in Pembrokeshire.