Healthy Eating: Food and Health with Healthy Eating Recipes by Lucy Hyland at Food For Living

Tuesday 24th August

Just a bit of news from Food for Living:

Firstly, Food for Living has been selected out of hundreds of applicants to be placed on the Enterprise Board’s Greenshoots programme starting in September. for the next 9 months I’ll be provided with a range of training and support to develop up a range of healthy eating product range, focusing on the much needed area of kids meals and snacks… watch this space!

Secondly, I will now be writing each week for a new Cork company called www.localmarkets.ie. These guys have come up with the ingenious idea of placing many of the great foods you find at the weekly Cork markets and placed them for sale on line. it was such a great idea that I have agreed to write a healthy eating slot on their blog each week so show people how to prepare and cook all of these great ingredients. If you miss me on their blog, I’ll keep you updated on my own.

Now back to some healthy eating…..

I just found a bit of yogurt in the fridge was was slightly past its best! Rather than throw it out, I thought I’d make some bread with it… I love the idea of yogurt bread as I find many people can digest yogurt a little easily than milk – you’ll often find this with fermented products. I also, in my usual fashion, have added some seeds and oats to this to make it even more fiber filled, keeping hunger away for hours…..

Yogurt Brown Bread

2oog wholegrain flour (I used Spelt)
50g white flour (I used Spelt)
1 teaspoon of bicarbonate of soda
2 tbsp sesame seeds
2 tbsp linseeds
2 tbsp pinhead oatmeal(optional)
200ml of live yogurt
1 teaspoon sea salt
A little water, if necessary

Preheat oven to 200 oc (FAN)

Sieve the flours and bicarb of soda into a mixing bowl and add the salt.
Sprinkle in the sesame and linseeds (you can toast them first in a dry pan for 5 mins if you want) and add the oatmeal.
Mix well with a hand whisk. Form a hole in the centre.
Pour in the yogurt and with one hand, stir in a full circle, starting in the centre and working out, until all flour is incorporated. The dough should be soft but not too wet and sticky. If it is too dry, ad a little of the water at a time till all of the mixture sticks.

Turn out on to well flour surface.

Roll gently in flour for a moment and then flip over and place on floured baking tray. Flatten lightly, to 2 inches.
Make a deep cross in centre and bake in 200 oc oven for 15 mins and then turn down to 180 oc for another 15 mins.

It will sound hallow when tapped.

Cool on wire rack.

Sugar free

If you are interested in receiving a one on one nutrition consultation, contact me on lucy@foodforliving.ie