Diet, food, food allergy, recipe, Traditional Chinese Medicine

Almond, ginger and blueberry slice

ginger almond blueberry slice plateAs regular readers of this blog may be aware I am a big fan of ginger. Aside from its myriad of therapeutic properties, I value it just because it so delicious!

So here is a slice based on ginger that I baked for our wonderful team of ladies I work with at the clinic in West End: The Acupuncture and Natural Therapies Centre. We have an excellent team of health professionals at this thirty year old health centre: three acupuncturists (Nicola Macdonald, Amber Fulton and me), another massage therapist (Sia Carlyon) and two lovely ladies at the reception and dispensary, Shelley and Jane.

So this recipe’s key ingredient Chinese medicine properties are:

  • Ginger: Warm, pungent and sweet. It benefits the Lung, Stomach and Spleen.
  • Almonds: Neutral in temperature and sweet, they benefit the Lung, Spleen and Large Intestine.
  • Blueberries: Cooling, sweet and sour. Blueberries benefit the Liver.

Even though the sugar is reduced in this recipe, overall it is still sweet in flavour and so tonifies the Earth element and Qi, and nourishes the Spleen and Lung. It is high in fibre and protein (for a sweet snack) but should still be only consumed in moderation.

The recipe is adapted from this one and I have altered it to be lower in sugar, gluten and dairy free with added blueberries.

ginger almond blueberry slice

Ginger, almond and blueberry slice

Ingredients

  • 175g coconut oil
  • 1/2 cup sugar & stevia combination (equivalent to 1 cup caster sugar)
  • 1 egg
  • 1 1/2 cups brown rice flour
  • 2 tablespoons coconut milk
  • 100g almond meal
  • 1 teaspoon ground ginger
  • 125g ‘naked’ uncrystallised ginger, chopped
  • 1/2 cup frozen blueberries
  • 70g flaked almonds

Method

  1. Preheat oven to 190°C.
  2. Grease an 18 x 28cm rectangular baking tin. Line with baking paper.
  3. Beat coconut oil and sugar together until light in colour and well mixed. Beat in egg, then alternate the additions of coconut milk and flour.
  4. Add almond meal, ground ginger and uncrystallised ginger and mix thoroughly.
  5. Spoon mixture into prepared pan and press down evenly with a clean fist.
  6. Evenly distribute blueberries on top of mix, pressing in gently.
  7. Evenly sprinkle flaked almonds over the top of the slice.
  8. Bake for 35 minutes or until golden.
  9. Allow to cool for 5-10 minutes in pan, then cool on a rack.
  10. Cut into small squares or fingers.

To book an appointment at the clinic or further information on Chinese Medicine contact Dr Sarah George (Acupuncture).  Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health.

Diet, food, food allergy, recipe

Choc-ginger-hazelnut biscuits

choc ginger hazelnut biscuitsThis weekend just gone I wanted to work through a few ingredients that were floating around in my pantry taking up space. It gave me the perfect opportunity to test run these rich and chewy chocolate almond cookies with a few of my own modifications. All of the ingredients I already had at home and the whole recipe took about 20 minutes from prep to eating time.

For the chocoholics among us, sometimes you need something on hand for a chocolate fix to prevent you from reaching that bit too often for those high sugar, low quality, impulse buy chocolates on offer. You need something with more protein, higher fibre and the option to control the sugar content that still hits the spot! These little biscuits do the job nicely in next to no time and with minimal washing up to do. Win-win!

Ginger is an excellent digestive herb and enhances digestion of the rich nut and cocoa ingredients. I could eat ginger with just about anything – read more about my thoughts on ginger and its many uses here.

Choc-ginger-hazelnut biscuits

Ingredients

  • 1 cup hazelnut meal
  • 1 cup almond meal
  • 1/4 cup sugar/stevia blend (or 1/2 cup sugar or suitable sugar substitute)
  • 1/4 teaspoon salt
  • 2 tablespoons cocoa powder (sifted)
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons dark choc chips (dairy-free if desired)
  • 1-2 tablespoons finely chopped crystallised ginger

Method

  1. Preheat oven to 180ºC. Line or grease two baking trays.
  2. Mix all dry ingredients in large bowl.
  3. Add egg whites and vanilla extract to dry ingredients, stir until mixture has an even consistency.
  4. Add choc chips and ginger, mix through.
  5. Roll dessertspoonfuls into balls and flatten with a fork on baking trays.
  6. Bake for 15 minutes. Allow to cool on baking tray.

For further information on Chinese Medicine contact Dr Sarah George (Acupuncture).  Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.