Friday 16 May 2014
Wednesday 7 May 2014
Sorry for the quiet spell, but...
Nid's Noggin Fix will be moving with a big revamp. It's taking me a bit of time to redo all the posts to make the blog easier for you all to use. I will post the new website domain when it is ready for eyes to see!
In the meantime, remember to take some mindful breaths!
In the meantime, remember to take some mindful breaths!
Thursday 17 April 2014
Tuna & Sweetcorn Burgers
It's been quite sunny & thinking about burgers on the BBQ has begun! This healthy burger takes 15 minutes to make & cook - simple!
Although not the most healthy recipe on this blog, the 35%* magnesium and 80% B-12 with 15% B-6 makes this dish an aid to insomnia with a contribution to helping your emotional swings and memory problems. The niacin (B-3) at 70% also helps your relax & fall asleep more quickly, plus it eases migraines.
*Recommended Daily Allowance
Serves 4
Ingredients
85 g x wholemeal bread, torn into pieces
200 g tin x sweetcorn, drained
2 x 185 g tins tuna in water, drained well
25 g x cheddar, grated
3 x spring onions, finely chopped
1 x egg, beaten
2 tbsp x vegetable oil
4 x wholegrain bread rolls
Optional - salsa, mayonnaise, tomato ketchup, harissa for burger sauce
Instructions
1. Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped.
2. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well.
3. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.
4. Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle.
5. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.
Although not the most healthy recipe on this blog, the 35%* magnesium and 80% B-12 with 15% B-6 makes this dish an aid to insomnia with a contribution to helping your emotional swings and memory problems. The niacin (B-3) at 70% also helps your relax & fall asleep more quickly, plus it eases migraines.
*Recommended Daily Allowance
Serves 4
Ingredients
85 g x wholemeal bread, torn into pieces
200 g tin x sweetcorn, drained
2 x 185 g tins tuna in water, drained well
25 g x cheddar, grated
3 x spring onions, finely chopped
1 x egg, beaten
2 tbsp x vegetable oil
4 x wholegrain bread rolls
Optional - salsa, mayonnaise, tomato ketchup, harissa for burger sauce
Instructions
1. Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped.
2. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well.
3. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.
4. Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle.
5. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.
Monday 14 April 2014
Sweet Potato & Chickpea Tacos
A dish only takes 30 minutes to make & is loved by everyone I cook it for. It freezes really well if you make extra & then defrost it for 12 hours before reheating it on the hob for 10 minutes.
With roughly 100%* of vitamin C and manganese, and 60% B-6 this dish really helps with dizziness. With 40% magnesium, some turmeric, 10% B-12 & 30% vitamin B-2 it will aid your memory, but also these levels of nutrients will also aid insomnia, emotional issues and a bit of fatigue.
*Recommended Daily Allowance
Serves 4
Ingredients
300 g x sweet potatoes, cubed
400 g tin x chopped tomatoes
400 g tin x chickpeas (pre-cooked)
1/2 tsp x chilli flakes
2 tbsp x curry paste* (buy pre-made or make your own with recipe below)
100 g x spinach (frozen or fresh)
6 x tacos
Topping either:
2 tbsp x plain yoghurt
50 g x mature cheddar, grated
Instructions
1. Heat oven to 180C. Meanwhile, over medium heat, boil sweet potatoes for 10-12 minutes & drain.
2. In a saucepan over medium heat add curry paste, tomatoes, chickpeas & chilli flakes together & cook for 5 minutes.
3. Add drained sweet potatoes to saucepan with tomato mix.
4. Add spinach & let it wilt (approx. 3 minutes).
5. While spinach wilts (or melts if frozen), place tacos in the hot oven & cook for 3 minutes.
6. Serve as separate components for each person to stuff tacos with filling & add preferred topping.
*Curry paste can be made by grinding or blending the following together:
1 x garlic clove
1 tsp x curry powder
1 x bay leaf
1/2 tsp x fennel seeds
1 tsp x coriander (ground or seeds)
1 tsp x cumin (ground or seeds)
1/2 tsp x turmeric
1 tbsp x tomato puree
1 tbsp x ghee
You can keep the curry paste in a fridge for up to a week.
With roughly 100%* of vitamin C and manganese, and 60% B-6 this dish really helps with dizziness. With 40% magnesium, some turmeric, 10% B-12 & 30% vitamin B-2 it will aid your memory, but also these levels of nutrients will also aid insomnia, emotional issues and a bit of fatigue.
*Recommended Daily Allowance
Serves 4
Ingredients
300 g x sweet potatoes, cubed
400 g tin x chopped tomatoes
400 g tin x chickpeas (pre-cooked)
1/2 tsp x chilli flakes
2 tbsp x curry paste* (buy pre-made or make your own with recipe below)
100 g x spinach (frozen or fresh)
6 x tacos
Topping either:
2 tbsp x plain yoghurt
50 g x mature cheddar, grated
Instructions
1. Heat oven to 180C. Meanwhile, over medium heat, boil sweet potatoes for 10-12 minutes & drain.
2. In a saucepan over medium heat add curry paste, tomatoes, chickpeas & chilli flakes together & cook for 5 minutes.
3. Add drained sweet potatoes to saucepan with tomato mix.
4. Add spinach & let it wilt (approx. 3 minutes).
5. While spinach wilts (or melts if frozen), place tacos in the hot oven & cook for 3 minutes.
6. Serve as separate components for each person to stuff tacos with filling & add preferred topping.
*Curry paste can be made by grinding or blending the following together:
1 x garlic clove
1 tsp x curry powder
1 x bay leaf
1/2 tsp x fennel seeds
1 tsp x coriander (ground or seeds)
1 tsp x cumin (ground or seeds)
1/2 tsp x turmeric
1 tbsp x tomato puree
1 tbsp x ghee
You can keep the curry paste in a fridge for up to a week.
Thursday 10 April 2014
Kale, Eggs & Beans
This one can make a healthy breakfast, but you don't have to. It takes 12-15 minutes to make.
This dish has over 200%* vitamin C, and manganese, plus 100% of your magnesium and almost 70% B-6 making this dish great for helping co-ordination & dizziness, emotional issues and insomnia. The 21% vitamin D in the eggs & 12% vitamin E in dried chillies will go towards reducing fatigue, whilst the barlotti beans provide 25% B-1 and 90% folate that support your B-12 and nerve function in the brain, increasing effectiveness of B-12 in your diet.
*Recommended Daily Allowance
This dish has over 200%* vitamin C, and manganese, plus 100% of your magnesium and almost 70% B-6 making this dish great for helping co-ordination & dizziness, emotional issues and insomnia. The 21% vitamin D in the eggs & 12% vitamin E in dried chillies will go towards reducing fatigue, whilst the barlotti beans provide 25% B-1 and 90% folate that support your B-12 and nerve function in the brain, increasing effectiveness of B-12 in your diet.
*Recommended Daily Allowance
Serves 2
Ingredients
100 g x kale, cut up without spines
1 x onion, diced
2 x garlic cloves, diced
2 x eggs
1/2 tin x barlotti beans, pre-cooked and drained
1 cup x vegetable stock
1 tsp x paprika
1/2 tsp x fennel seeds
1/2 tsp x dried chillies
1/2 tsp x fennel seeds
1/2 tsp x dried chillies
Instructions
1. In deep frying pan over medium heat, cook onion & garlic for 1-2 minutes. Add SPICES and leave to cook for further 2 minutes.
2. Add half the kale to the frying pan & let it wilt (approx. 2 mins). Add other half of kale & leave to wilt.
3. Add barlotti beans and vegetable stock to pan, & leave to cook for 6 mins, stirring occasionally.
4. Make little indents in the cooked kale & break eggs into these gaps. Leave to cook the eggs (approx. 2 mins).
5. Serve and enjoy!
Monday 7 April 2014
Sausage, Kale & White Bean Pasta
This is a hearty filling meal for those who enjoy a more meaty dish. It works better with a thinner pasta like spaghetti. It takes about 15 minutes to make.
Kale and lemon juice give this dish over 200%* vitamin C and 45% manganese from kale and barlotti beans and 25% B-6 from the kale, sausage and lemon juice. Kale also has 11% magnesium and 6% B-2. The barlotti beans also contain 25% B-1 that improves memory and concentration, and 90% folate which supports B-12 function in reducing emotional issues. This recipe is great for co-ordination & dizziness issues. It will also go part way to aid your emotional stability, light sensitivity, insomnia, memory and fatigue.
*Recommended Daily Allowance (RDA)
Serves 2
Ingredients
2 nests (120 g) x spaghetti (or other pasta you like, I had penne handy)
200 g x Pork sausages with herbs
1 tbsp x olive oil
100 ml x dry white wine
1 clove x garlic, crushed
2 tsp x butter
50 g x curly kale, chopped
200 g x barlotti beans, rinsed
1 tsp x lemon juice
25 g x parmesan, finely grated
Instructions
1. Bring a large pan salted water to the boil & add pasta. Cook for 4 mins or until tender.
2. Grill sausages until browned, then slice into chunks.
3. In deep frying pan over medium-low heat add wine, garlic, butter & kale. Cover & simmer for 5 mins until kale is tender. Remove from heat.
4. Add beans & lemon juice to frying pan. Then add chunks of sausage to the frying pan.
5. Transfer pasta from water to frying pan & add 4 tablespoons of cooking water to frying pan to create sauce.
Serve with extra parmesan!
Kale and lemon juice give this dish over 200%* vitamin C and 45% manganese from kale and barlotti beans and 25% B-6 from the kale, sausage and lemon juice. Kale also has 11% magnesium and 6% B-2. The barlotti beans also contain 25% B-1 that improves memory and concentration, and 90% folate which supports B-12 function in reducing emotional issues. This recipe is great for co-ordination & dizziness issues. It will also go part way to aid your emotional stability, light sensitivity, insomnia, memory and fatigue.
*Recommended Daily Allowance (RDA)
Serves 2
Ingredients
2 nests (120 g) x spaghetti (or other pasta you like, I had penne handy)
200 g x Pork sausages with herbs
1 tbsp x olive oil
100 ml x dry white wine
1 clove x garlic, crushed
2 tsp x butter
50 g x curly kale, chopped
200 g x barlotti beans, rinsed
1 tsp x lemon juice
25 g x parmesan, finely grated
Instructions
1. Bring a large pan salted water to the boil & add pasta. Cook for 4 mins or until tender.
2. Grill sausages until browned, then slice into chunks.
3. In deep frying pan over medium-low heat add wine, garlic, butter & kale. Cover & simmer for 5 mins until kale is tender. Remove from heat.
4. Add beans & lemon juice to frying pan. Then add chunks of sausage to the frying pan.
5. Transfer pasta from water to frying pan & add 4 tablespoons of cooking water to frying pan to create sauce.
Serve with extra parmesan!
Wednesday 2 April 2014
Japanese style Salmon & Avocado Rice
The only cooking required for this dish is the rice, the other ingredients just marinade in the fridge for 12 minutes. It makes a lovely refreshing dish.
The salmon provides over 200%* B-12, over 100% Vitamin D, and 50% Omega 3s. The combined ingredients then give you 100% B-6, over 400% Vitamin C, 100% magnesium and some manganese. This dish can assist with insomnia, memory, dizziness, fatigue and emotional issues, with the B-6 aiding your confusion and light sensitivity.
As a bonus there is over 90% calcium and 80% iron in this dish - this helps the brain in a couple of ways. The calcium is used to help transmit messages to the inside of the brain cells aiding with memory, it also helps the body absorb vitamin D, so it is best to have vitamin D with calcium in your meal. Iron is important for haemoglobin & carrying oxygen around the body, which in turn makes you feel more energised.
*Recommended Dietary Allowances (RDA)
Serves 2
Ingredients
300 g x sushi rice or white basmati rice
100 g x smoked salmon, sliced
2 small, ripe avocados, cubed
1 x lemon, juice
4 tsp x light soy sauce
4 tsp x toasted sesame seeds
2 x spring onions, thinly sliced
1 x red chilli, deseeded and thinly sliced
small handful coriander leaves
Instructions
1. Boil rice in a saucepan for 10-12 mins until the rice is almost cooked, then remove from the heat & leave for 5-10 mins.
2. Place salmon & avocado in a shallow bowl. Drizzle over the lemon juice, soy, chilli, spring onions & sesame seeds then mix in well, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
3. Serve salmon & avocado mix on top of rice & sprinkle coriander over the dish (omitted in photo as I had run out).
The salmon provides over 200%* B-12, over 100% Vitamin D, and 50% Omega 3s. The combined ingredients then give you 100% B-6, over 400% Vitamin C, 100% magnesium and some manganese. This dish can assist with insomnia, memory, dizziness, fatigue and emotional issues, with the B-6 aiding your confusion and light sensitivity.
As a bonus there is over 90% calcium and 80% iron in this dish - this helps the brain in a couple of ways. The calcium is used to help transmit messages to the inside of the brain cells aiding with memory, it also helps the body absorb vitamin D, so it is best to have vitamin D with calcium in your meal. Iron is important for haemoglobin & carrying oxygen around the body, which in turn makes you feel more energised.
*Recommended Dietary Allowances (RDA)
Serves 2
Ingredients
300 g x sushi rice or white basmati rice
100 g x smoked salmon, sliced
2 small, ripe avocados, cubed
1 x lemon, juice
4 tsp x light soy sauce
4 tsp x toasted sesame seeds
2 x spring onions, thinly sliced
1 x red chilli, deseeded and thinly sliced
small handful coriander leaves
Instructions
1. Boil rice in a saucepan for 10-12 mins until the rice is almost cooked, then remove from the heat & leave for 5-10 mins.
2. Place salmon & avocado in a shallow bowl. Drizzle over the lemon juice, soy, chilli, spring onions & sesame seeds then mix in well, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
3. Serve salmon & avocado mix on top of rice & sprinkle coriander over the dish (omitted in photo as I had run out).
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