CONTACT ME ON: 07754 758961 or glynis@nutrition4life.co 

 NEWS & RECIPES   

GLUTEN FREE SODA BREAD 

This loaf has the texture of a moist wholemeal scone- delicious warm with butter. Also great sliced and toasted. 
 
1lb quinoa flour or half and half with buckwheat 
2 teasp bicarb of soda 
500ml low fat natural yoghurt (or half and half goat’s milk kefir) 
2 tablsp olive oil 
Any chopped nuts and seeds to throw into the mix and sprinkle on top 
Put all dry ingredients into a bowl, make a well in the middle and add yoghurt and oil. 
Use the handle of a wooden spoon to mix as very sticky. Oil hand and turn out dough onto work surface and cut into 2 pieces. 
 
Shape into 2 rounds, not too thick. Cut a cross into top of each loaf 
Rub some extra yoghurt over the surface and sprinkle with seeds 
Bake gas mark 6 or electric 200C (180C fan) for about 30-45 minutes 

Nutritious Chocolate Crunchies 

A delicious take on chocolate crispy cakes, these make a super healthy snack. Bound together with a little chocolate and nut butter instead of syrup, they conceal plenty of essential fats, protein, vitamins, minerals and antioxidants. You can vary the mixture of oats, seeds and coconut according to taste. 
 
100g good quality dark chocolate (70 - 80% cocoa), broken into rough chunks (I use Cavalier 80%, sweetened with stevia from Waitrose) 
3 heaped tbsp unsalted nut butter such as cashew, almond or peanut (I use Meridian cashew butter from most big supermarkets) 
2 tsp ground cinnamon 
50g oats 
65g mixed unsalted nuts, roughly chopped (hazelnuts, pecans and flaked almonds are good) 
35g dessicated coconut 
50g seeds (pumpkin, sunflower are good) 
1 tablespoon of ground or cracked linseeds (optional) 
 
 
Melt the chocolate in a bowl over a pan of boiling water and then stir in the nut butter. 
Meanwhile measure out the oats, nuts, seeds and coconut. 
Mix the dry ingredients into the melted mixture until evenly coated then spoon into the muffin tin holes (you could use paper cake cases but it’s not necessary) 
Chill in the fridge until set. 
Store in an airtight container in the fridge. 
 
 
 
Adapted from a recipe by Patrick Holford at www.foodforthebrain.org 

News May 2017 

Food As Medicine 
 
Are you confused about food and what is best for you? 
Do you suffer from a chronic illness and wonder if the right diet would help? 
 
I have run 5 successful seminars on this topic. Further seminars can be arranged for your group- please phone me for further information 
 
 
 
 
 

News October 2016 

The seminar on 10th September was a huge success and the second one planned for 29th October is already sold out. 
 
A further seminar is planned for the beginning of Febuary 2017- date yet to be confirmed but if you are interested then please call Bodyworks Clinic- number below to reserve a place 
 

News August 2016 

Food As Medicine 
 
Are you confused about food and what is best for you? 
Do you suffer from a chronic illness and wonder if the right diet would help? 
 
Come to our seminar where our registered Nutritional Therapist will guide you through a healthy eating programme and dispel the myths around many current diet fads. 
 
Saturday 10th September 11am to 1pm 
 
Bodyworks Chiropractic Clinic, Wakes Colne, CO6 2DY 
 
A £5 deposit will secure your place - please call the clinic on 01787 222435. 

Wheat free and sugar free muesli 

125g peanuts or cashew nuts (don’t use cashews or pistachio nuts if you have IBS) 
 
125g mixed nuts- Brazils, hazelnuts, almonds, etc 
 
50g ground seeds (for example any combination of sesame, pumpkin, flax(linseed)). If you use only one flaxseed is preferred 
 
50g desiccated and/or flaked coconut 
 
270g rolled oats 
 
1 teasp cinnamon (optional but good for blood sugar balance)- experiment with ground ginger or mixed spice to taste 
 
Makes sixteen 30g portions (approx 250 cals) 
 
Process the nuts in a blender for couple of blasts so most are crushed but some remain whole. 
In large airtight container, mix the nuts with all other ingredients shaking it to mix it up (keep the lid on tight unless you like using a broom) 
Serve 30g of the muesli with cold milk or almond milk, or oat milk, or rice milk and/or natural yoghurt (no added sugar) and chopped up fruit. 
If preferred microwave for couple of minutes for a hot breakfast 
 
Adapted from D Gillespie(2010) The Sweet Poison Quit Plan:p309 
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