I mention this in another blog. I make most of this in a typical Chinese rice bowl and do most of the preparation the night before. I use two types of frozen 'juice' made into iceblocks and these are they. No 1. I blend beetroot, carrots, pomegranate kernels, sour or Bramley apples, lemon seed, Kiwi fruit, pineapple including the deep skin and core and dish about 2litres of this into ice block trays.
No 2. This ice block is just frozen organic pomegranate juice which I get from a Russian outlet in Nth London.
Doing this at night means the ice blocks have melted by the morning.
I add some 11 large frozen cranberries - absolutely no sugar and all thinly sliced, a soup spoon each of lingon berries, black currant, and sea buckthorn berries all thoroughly washed, To this I add three heaped teaspoons of my mix of ground almond, linseed and sunflower kernels.
Pour some full cream goats' milk over it, pop it in the fridge until breakfast time.
At breakfast all I have to do it top it with a good handful of jumbo oats and dust with psyllium.
Mix together and add more goats' milk to keep it soft. Don't delay in eating for too long as the psyllium will 'jellify' and spoil the texture. I make a point of crushing any seeds in the berries with my teeth - most of sea buckthorn berries have a pronounced and hard seed so beware jamming it between your teeth.
I have a slice of my rough oat bread with raw sardine fillet and sheep cheese and after I've downed this I have a mug of coffee with xylotol and goats' milk.
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