I’ve never understood the meaning of nourishing others with food as much as I do now.
In the past one week since I’ve gotten home, I’ve been accompanying my mum to the supermarket, showing her which foods are best for her diet in her fight against diabetes and heart disease, and for a healthier lifestyle in general.
It’s completely crazy that I’m now the one educating and teaching my mum about the importance of letting food be our medicine, when just a few years ago, I had no idea about the power of eating well – but I’m thankful that I am able to help her in her journey back to complete health.
I’m convinced that diabetes can be completely reversed – with a diet based on low glycemic index foods and very strong mental power.
Yet at the same time, I also understand that it’s not always convenient or easy to follow a healthy diet, particularly in a food paradise like Singapore, so I am extremely proud of her determination to eat healthy and win in the battle for health.
Because of that, I try as much as I can to accompany my mum in her new diet – eating fresh, leafy salads instead of carbohydrate-filled dishes.
In my beloved Singapore, where eating out is practically a national sport, I know it how difficult it is to be strict with one’s diet (particularly where comfort foods like rice and rice noodles are concerned).
Therefore, I’ve been encouraging my mum to stick to her diet, reminding her every once in a while of the importance of reducing sugar and carbohydrates.
In less than two more weeks I take my Emirates flight back to Buenos Aires, and I know that I won’t be around physically to help my mum with her diet, or to make sure that she eats well.
Two weeks is still a pretty long time, yet time flies when you’re enjoying it, and I’ve honestly been thoroughly enjoying every single minute I have with my family. In particular, I want to make the most of the days that I’m here in Singapore, going grocery shopping with my mum, cooking with her, and just eating and hanging out with her.
So I’ve been cooking, and nourishing my mum with food – food that is healthy for the body and good for the soul.
I want her (as well as the rest of my family) to learn that real, wholesome foods can be still be colorful, delicious and tasty. That while we are in an Asian food paradise that takes pride in local cuisine (most of which may tend to be oily and fried), we can also get our bodies accustomed to eating well – nourishing our bodies with unprocessed foods that do not spike our blood sugar levels or cause us to put on weight. And that food should be our medicine and that eating well will return our health to us.
Last Sunday, my mum and I baked this delicious grain-free coconut cashew bread together, a recipe from Danielle Walker from Against All Grain.
The only ingredients required are cashews, coconut flour, eggs, milk, apple cider vinegar, baking powder and salt. This is a bread that is so easy to make, with a batter than can be prepared directly in your blender. A fool-proof quick bread that has a rich, fragrant cashew nut taste, that is moist and soft, and is also wonderful freshly toasted.
I hope you’ll like it as much as my mum did. It’s really that gooood.
A fool-proof quick bread that has a rich, fragrant cashew nut taste, that is moist and soft, and is also wonderful freshly toasted.
- Vegetable oil for greasing the loaf pan
- 3 cups of whole, raw cashews
- 7 tablespoons of coconut flour (or desiccated coconut)
- 8 large eggs
- 1/2 cup milk (dairy or nut milk, your choice)
- 4 teaspoons apple cider vinegar
- 4 teaspoons baking powder
- 1 teaspoon salt
- Place a heatproof dish with 2 inches on water on the bottom rack of your oven and preheat oven to 325 deg Fahrenheit (160 deg Cel)
- Grease a large loaf pan and line it with baking paper, pressing the paper to the bottom with flaps that hang over the side of the loaf pan.
- Place the cashews, coconut flour, eggs, milk, apple cider vinegar, baking powder and salt into the blender and process it for about 30 seconds until you get a very smooth mixture. (If mixture looks too thick, add in one tablespoon of water at a time until the mixture runs smooth.)
- Transfer the batter into the prepared loaf pan and bake for around 60 to 65 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the bread to cool in the pan for at least 30 minutes, then gently remove the bread from the pan by lifting it with the flaps of baking paper. Allow the bread to completely cool before storing or serving.
If you plan on eating the bread within a few days, make sure to store the bread in an airtight container in the refrigerator. If you do not plan to eat all the bread at once, slice the bread completely, and place the sliced loaf in the freezer, taking out slices to toast them as and when you want to eat them.
Recipe from Against All Grain (http://www.today.com/food/grain-free-bread-make-paleo-recipe-against-all-grain-your-1D80425611)
- Category: Snacks
- Cuisine: Grain-free