Our friend and nutritionist, Christine Bailey, has another book out. This time it’s in collaboration with fellow nutritionist, Lorraine Nicolle. The book is called The Functional Nutrition Cookbook: Addressing Biochemical Imbalances through Diet (published by Singing Dragon on 15 September 2012).
This unique cookbook, with a CD-ROM of printable recipes, doesn’t just help you get round health problems, it helps you know what food you can eat to counter-act the complaints.
You can make a real difference to issues like gastro-intestinal problems, a weak immune system and hormone imbalances through diet. Recipes are provided for each imbalance and there’s even a chapter on how to age healthily.
I’ve got a copy of this book to give away, so if you’re interested in winning a copy, send me an email with your name and address (UK addresses only, competition closes 20.9.12).
Berry Chia Pudding Breakfast
Try the Berry Chia Breakfast Pudding recipe
This recipe is taken from Christine’s new book. It uses Chia seeds, which are a rich source of omega-3 (alpha linolenic – ALA) fatty acids and antioxidants. They are great for adding to desserts, smoothies and bars, as well as for this grain-free breakfast pudding. Rich in soluble fibre, they form a gel when added to water or juice that helps slow down the rate of digestion, keeping you feeling full throughout the morning. In addition, the sesame seeds in the tahini contain omega-6 (linoleic acid – LA) fatty acids.
Serves 4
50g / 1 ¾ oz / ½ cup chia seeds
250ml / 8floz / 1cup 100% unsweetened pomegranate juice
2tbsp tahini
12 soft pitted dates, chopped
Pinch of sea salt
Pinch of cinnamon
225g / 8oz raspberries
1. Place the chia seeds in the juice and leave to soak for 20 minutes. The seeds should swell up and thicken the liquid.
2. Place all the ingredients but only half of the raspberries into a blender. Process until smooth and creamy. Stir in the remaining raspberries.
3. Spoon into bowls and serve
