I dedicate this short homemade video to all the under 18 running the Mini Marathon in London this Sunday.
May the sun shine and you all have a great day!
I will be rooting for my favourite contestant and supporting all of you up to Pall Mall.
This video is home-shot in my kitchen and lays down simple nutrition rules for children who want to get fit and eat better. All of the recipes are on the blog.
I love making these energy balls for my daughter’s packed lunch or to have as a snack during my printmaking tuesdays. I also send supplies of them on school trips! They give you lots of energy and nutrients in a very small package. I customise them endlessly according to what I have in my cupboard but here is a very tasty mix that works. They are also very good value when you compare with the price of similar energy bars or balls in health shops…
If you have not come across Spirulina, read below. It is a sort of algae/seaweed and is a very good supplement but tastes foul so it is great to have it in a guise you can actually enjoy! There is no real measures in this recipe so I just used a ratio of cups to 1/2 cups and 1/4 cups… Just to give you the idea.
- 1 cup almond powder
- 1 cup medium or fine oatmeal
- 1/4 cup wheatgerm or oatbran
- ¼ cup chopped dates
- ¼ cup brazil nuts or macadamia nuts
- ½ cup raisin
- 4 tbsp brown rice flour
- 1 tsp cinnamon
- 1 tsp allspice
- 1 bite size crushed ginger
- 1 tsp powdered Spirulina
- 2 Tbsp prune juice (or apple juice)
Mix all of the above ingredients in a food processor on the highest speed until it starts forming a slightly sticky dough. Bind with more juice if too dry and roll in very clean hands. These balls can keep for a fortnight in a metal box in your fridge.
Ready, steady, go
Nutrition note: Spirulina is often deemed the most nutritionally complete of all food supplements, containing a rich supply of many important nutrients, including protein, complex carbohydrates, iron, and vitamins A, K, and B complex. It also has a high supply of carotenoids such as beta carotene and yellow xanthophylls which have antioxidant properties. It is also rich in chlorophyll, fatty and nucleic acids, and lipids. Thus, spirulina has countless uses as a supplement for maintaining good health and for preventing diseases.
Oats is awonderfully healthy staple with a low glycemic load and a capacity for clearing out bad fat such as cholesterol.
It is also tasty and warming so in winter you can never have enough and I try to include it regularly in my menus.
These oatcakes are crumblier than their shop version and they go brilliantly with cheese or nut spreads for a healthy snack.
Oatmeal 1 cup ( I have not turned to US metrics but this just needs quick and rough measures so a tea-cup will do for ease !)
Oatbran 1/2 cup
Wheatgerm 1/2 cup
Salt one pinch
Bicarbonate of soda 1 tsp
Pinch of smoked paprika or chilli powder
Olive oil 3 tbsp
Rice flour 1 tbsp
A little cold water
Mix all the ingredients then add just enough water to help the bonding and make a long log that you will wrap in cling film and put 1 hour in the cold.
Warm your oven to 180 degrees Celsius then cut medium thick slices off your log with the sharpest of knives.
Lay those on baking paper and bake for 15 to 20 min.
Sorry for the lack of pictures but my computer is in repair so please bear with me for awhile…
Sent from my iPhone .