Healthy Recipes

• Eyes are the most complex organs except for the brain.
• Eyes are composed of more than two million working parts.
• Eyes can process 36,000 pieces of information every hour.
• Eyes contribute towards eighty-five percent of your total knowledge.
• Eyes utilise sixty-five percent of pathways to your brain.
• In a normal lifespan, eyes will bring you almost twenty four million images of the world around you.
• The eye is the only part of the human body able to function at one hundred percent ability at any time of the day or night, without rest. Your eyelids and the external muscles of you eyes need rest, the lubrication of your eyes requires replenishment but the eyes themselves never need rest.
• The iris is estimated to contain over 28,000 individual nerve fibres. Medical science has, so far,found no function for these fibres that seem to end blindly in the stroma.
• The muscles of the iris are the only muscles in the body derived from neuroectoderm. This is the same tissue found in the brain and spinal cord. This similarity is postulated to reflect genetic inheritance.

These are just some facts, there are many more amazing facts and information about our eyes, and learning through Toni Miller has been a most enjoyable journey learning Iridology.

Ingredients-

1 can crushed pineapple- 430 g

115 gr pumpkin puree

375 gr mixed fruit of choice

1 teas bi-carb sooda

4 eggs

1 teas mixed spice

2 teas baking powder

1/3 cup coconut flour

1  1/2cup almond meal

1/3 cup arrowroot flour

Instructions.

In a medium size saucepan place pineapple, pumpkin and mixed fruit. Bring to the boil over medium heat and then reduce heat to simmer for 10 minutes, stirring often to prevent the mix sticking to the bottom of saucepan.

After 10 min, remove from heat and immediately add the bi-carb soda. Allow to cool completely ( i put it in the fridge) Preheat oven to 150 c Line and grease a 20cm round or square tin. Using a stand mixer, beat eggs for 5 min till pale. Sir into cooled  boiled mixture add the dry ingredients and fold. Pour into pan and bake for 1 hour, or until cooked. leave in pan to cool completely before removing. Keep in fridge, as this is a very moist cake.

Ingredients:

6 eggs

1/2 tsp Bi-carb soda

250g Castor sugar or alternative

50g Cocoa

6 oz Dark chocolate

1 heaped tsp baking powder.

200g almond meal

2 small oranges or 1 large.

Method:

Put oranges in a saucepan with cold water and bring to boil, reduce heat and simmer for approx 2 hours ,or until soft. Drain and allow to cool. Cut in half, making sure to remove seeds.

Grease a 20cm springform pan and preheat the oven to 180 celsius.

Pup the oranges in a food processor before adding the eggs, baking powder, bi-carb,almond meal and cocoaand sugar. Processing until you have a smooth batter, but still flecked with orange.

Pour into pan and cook for 45 min, check the cake, you may to to cover it. Then cook a further 15 min till cooked through. Let the cake cool in the tin before removing it.

Glaze- 6 ounces of dark choclate

1 cup of cream

Chop up Dark chocolate or use buttons, into a bowl. Pour the cream into a saucepan and heat until almost boiling and then add chocolate. Stir. Let it stand till cool, decorate cake.  ENJOY

• Ingredients for meat filling
• 1 small onion chopped
• 250 g beef mince
• 1 teas crushed garlic
• 1 teas olive oil
• 400g tin organic tomatoe’s
• 1/2 teas oregano -1/2 teas basil
•  1 bay leaf- optional

Fry onion and garlic in medium saucepan for 5 min, add mince and stir till colour changes. Add tomatoes, herbs, and bring to boil, cook for 15 minutes on low with lid on. For extra nutrition, add 1 small grated carrot,3 sliced mushrooms and 250 g baby spinach. Add 1 teas vegetta [gf] season with salt and pepper to taste, simmer a further 10 min, with lid off. ( you need a fairly dry mix, as there is no pastry to absorb the liquid.)

• Ingredients for white sauce.
• 30 g nuttelex
• 1 heaped tabls of plain GF flour or spelt flour.
• 1 1/4 of lastose free milk or alternative
• 1/2 cup of cheese of your choice. (lastose, vegan, dairy)

Melt nuttelex in small saucepan, add flour and stir to combine, remove from heat, add small amount of  milk, stir to combine, return to heat and slowly add rest of milk stirring till thick. Remove from heat.You can add some cheese here if you would like a cheese sauce. Remove from heat. stand

• Ingredients for crepes.
• 5 eggs
• 2 tabls cream of milk
• 2 tabls arrowroot flour (optional)

Mix together all ingredients with whisk or stick blender. Pour a small amount into 30 cm. pan and cook till bubbles show and then flip over.( the amount of eggs determine the layers. 5 eggs. 5 layers.)

Assemble by putting 1 crepe on the bottom, spread meat sauce over crepe to cover approx’ 2 cm. drizzle over a small amount of white sauce sparingly, continue with layers till top and spread the rest of the white sauce over and sprinkle with remaining cheese and 2-3 tables of parmesan cheese if desired or alternative. Cook in fan forced oven 180’approx’ 10-20 min to melt cheese. Everything is cooked, so no need to over cook. This can be made ahead of time and assembled when ready to serve.

• Serves 6
• 1/3 Cup Bacon bits
• 1/2 Parsley
• 3 Eggs
• 1 1/2 Cups Almond Flour
• 1 Tsp Baking Powder
• 1 Tsp Italian Seasoning
• 2 oz Cream Cheese
• 2 /1 Cups Mozzarella, shredded

The Garlic Butter Sauce

• 1/4 Cup Browned butter
• 4 Cloves Garlic, finely minced
• 1/2 Cup Parsley – mix together

Method

1. Grease a medium pan with oil. Ina small plate, combine parmesan and Italian seasoning.
2. Melt Mozzarella and cream cheese in a large bowl for one minute in the microwave. Mix well with a spatula until smooth.
3. Combine the melted cheese, eggs, baking powder, almond flour and bacon. Mix until smooth.
4. Using a large cookie scoop, scoop dough and roll into the parmesan and herb mix. Place each ball into the prepared pan. Sprinkle with more parmesan cheese. Place pan in refridgerator for 10 minutes. In meantime, preheat oven to  200c.
5. Remove the pan from the refridgerator. Bake the garlic butter bread for 20-25 minutes until gold brown.
6. Brush generously the baked garlic butter keto bread with the garlic butter sauce and serve.