Tag Archives: failsafe

A Stitch in Time: Why Start Now

We’ve all been part of discussions about babies and toddlers and their various health conditions why they are unsettled generally, getting reflux etc. Parents are often desperately trying to find a medicine to fix their child. My experience, those I chat to on a number of forums online and elsewhere, plus my clients, is that dietary changes are actually easy for young children and in fact, these kids can go from ‘reflux’ or ‘colic’ to dream babies.

Why not try food as a solution, while your kid is still a little one?

Often the order of things is child gets sick, parent treats with pain killers, reoccurs or doesn’t help enough, so they visit the doctor, get antibiotics, which help for that round but either don’t eliminate the infection fully and/or never treat the base cause for the irritation. Inflammation. Irritants from allergies or intolerances (food or otherwise). Then this keeps happening, they get offered grommets, adenoids/tonsil removal and things may improve for a while. Look they are better!

Hurrah! Then school hits as a major stressor. The child can’t concentrate, sit still, or are disruptive. Maybe they still bed wet. Maybe they are very emotional all the time. Maybe they are on the border between being diagnosed as ADHD or Autistic, or maybe they are none of these but are just not well a lot of the time, quiet, slow weight gain, etc. Physically and/or mentally they are struggling. Things get desperate, Mum (sorry Dad, its more often Mum) hears about an elimination diet to get rid of food intolerances. They go through much trial and tribulation because now the child is older, they struggle with catering for school lunches, excursions, birthday parties, special events like Christmas or visiting family who don’t understand. You name it. But they get results…. and often they find that kids who  did the elimination  are new kids. Assertive, learning quickly, willing to help, concentrating. SLEEPING. This is wonderful, of course … they might have found it easier to do all this before the kids got mobile!

What’s my opinion antibiotics and medical intervention? They are necessary for those who are very ill, but offer little in the way of long term solutions or full ‘health’. They don’t help you work out the true causes to the ever-growing list of symptoms.

Can these common childhood problems be prevented from reoccurring and needing ongoing treatment by standard ‘medicated’ methods?

My family is living proof.

So, when you look at your toddler, thinking its too hard to consider looking at diet now because you’re too tired and overworked…maybe think about giving it a try because after a matter of days or weeks, your child may be sleeping through the night without wetting the bed, fighting at meal times, eczema, asthma, reflux, or simply being ‘unwell’ and clingy all the time or crying. There is a massive payoff to all your hard work. In my case ­ waking up at 8am and realising that I had an awesome night with our ‘reflux’ baby – priceless!

Get started with the ‘FAILSAFE’ or the RPAH Elimination Diet and consider addressing wheat and dairy within that (as these often make inflammation worse!). At worst you have put a bit of effort to feed your child a low chemical diet for a matter of weeks… and they may stay the same. Or, they may surprise you and improve beyond what you could have imagined.

Toddlers are pretty accommodating with food, you may tell me you have a picky kid, but, I bet I could make Failsafe food which they will eat. If I can, you can. Trust me, it’s a whole lot easier to start even younger with a baby on early solids giving them swede, choko and celery than it is arguing with a 7 year old who is asserting their independence!

I offer coaching to help parents who are overwhelmed, in the midst of sleepness nights and behaviour problems… trust me, you can do it without me… you just might prefer to have someone alongside, giving you a hand. There are online communities to help you along if you want to research before going forward… or dietitians who are experienced in the FAILSAFE/RPAH side of things (beware, plenty are not! You risk taking a lot longer by doing one food type at a time, or by them not being at least aware of the benefits of the full elimination-diet.

Once you determine intolerances, their little bodies can rest, the inflammation response by the body is reduced, and you have a fantastic place to start healing and working on fixing the underlying cause/s… gut health… mineral balance… combination of the two. While the body is irritated by food or environment, the capability for the body to recover is that much harder.

Goodluck! Don’t forget to ask for help and guidance… please don’t do it alone.

Filed under Failsafe, Health and Wellbeing

Exciting Announcements April 2014

 

Pear Jam_sml

I’ve got an extremely exciting newsletter this month – with a special offer from Thermomix, some interesting links and some recipes too… I hope you enjoy!

Biggest news of all?
  • Firstly that I’m soon to be the Group Leader for Ipswich – bringing cooking classes to the area as well as building a team of consultants to support the region!
  • Secondly the massive ‘bowl blade lid’ offer – half price at qualifying demos THIS MONTH ONLY! Book now 🙂
  • Lastly that the Deferred repayment/interest free offer is nearly finished… so get in quickly if you wish to take up the offer (7th April!)
If you have trouble opening the newsletter, please drop me a line and I can email it.
You can view it online…here
Please don’t hesitate to contact me with any questions, queries or if you are ready to purchase or host a demonstration.

 

Filed under Health and Wellbeing, Mineral Balance, Using the Thermomix

Thick, creamy rice milk

I have stumbled across a way to make my DIY rice milk quite thick and creamy… completely by fluke.

Now this may bring up nightmares from some peoples’ childhoods, but, its really not that scary…

Chokos. Yep. Those strange green vegetables (that double as a fruit?)…

Choko

Click on the picture to go to original source & find out more on chokos

How? What the?

OK so I used my Thermomix to chop up some swede and choko to add to a lamb mince bolognese the other day… and then gave it a quick rinse but used it immediately to make our standard rice milk recipe – which is a variation of Quirky Jo’s Rice and Almond milk – here.

So normally when I do Jo’s recipe, I make a double batch (I use a lot of this milk!) and instead of using cashews, I do about 2 x 90g (ie 180g total) of rice turned into flour as per instructions … as littlest miss cannot have nuts at present. For a long time I just did the suggested amount of rice plus a little, but I was finding it too runny. I also always cook it with 1L of water and then add an extra 1L as per Jo’s doubling suggestions.

Instead of being cooked for 6 minutes, I’ve been starting to do it for 7, to again just help it thicken/cream up.

The other day I made it, promptly forgot about it and was engrossed in one discussion or another online, came back to it some time later, and it was SO thick and creamy, I couldn’t believe it! It hadn’t settled out into gluggy rice flour at the bottom and watery rice milk at the top. It was thick the whole way through.

I *think* that it is because of the saponins in the choko. Anyone who has peeled a choko knows it makes your hands feel a bit funny as you peel it. It can make them actually quite dry/strangely tight skin, to the extent that hubby and I wear a glove when we are doing any more than one at a time to avoid the sap.

Today I experimented and found that the following combo worked a treat, and its now in my fridge, thick and mixed, and tastes great.

This is to make 2L:

  • 120-130gg rice turned into flour (I use a 50/50 mix of medium and long grain white rice)
  • ~60-80g rice malt syrup
  • piece of a choko (literally can be a 2-3cm piece only – use the rest in a cake, stew or casserole. It is a good source of vitamin c and takes on the flavour of whatever you cook it with! I often use about half a choko just because its some more nutrients in there…)
  • Pinch of your preferred salt
  • 1L + 1L of water
  • 2T coconut (approx 40g…. or whatever failsafe/other oil you can use – canola and rice bran oil work fine)

Method:

  1. Grind rice flour ~1.5 mins sp 9 and set aside. [I have a tub of pre-milled rice flour ready to go for all my recipes]
  2. Chop choko about Speed 6 for 2-3 seconds or until its fully chopped and on the sides of the Thermie bowl
  3. Add rice flour, salt, 1L of water, rice malt syrup and oil.
  4. Cook 70 degrees C, 7 minutes, speed 4 and then I blend for about 1 minute gradually stepping up to speed 9 (like the method used for soups/veggie stock etc).***
  5. Strain via nut bag or cheese cloth/muslin etc. If desired.
  6. Add extra 1L of water to strained mixture and refrigerate.

I have previously used a nut bag to strain the remaining rice flour off, but to be honest, there’s very little left now so I think its probably just as easy to put in a jug and store! There may be a little sediment at the end, but its so thick now its a pain to use the nutbag.

My 'take' on Quirky Jo's Rice MIlk

My ‘take’ on Quirky Jo’s Rice MIlk

 *** I have been finding in cold weather it is taking longer and sometimes even a hotter temp (80C) to get it thickening. The individual choko used can impact on it too, so I think how fresh they are may impact on it, but I don’t have any on my vine at the moment so I have no way to judge it!***

Filed under Dairy Free, Egg Free, Failsafe, Gluten Free, Nut Free, Soy Free, Using the Thermomix

Happy New Year!

Best wishes from Kristan and family - here's to an awesome 2014 for all! :-)

Best wishes from Kristan and family – here’s to an awesome 2014 for all! 🙂

The Newsletter

I’m getting in early this month so I can wish everyone a Happy New Year, but also give you as much time as possible to consider Interest Free purchase options, as well as getting in quickly to book into a Demonstration if you have been thinking about it during January.

You can read the newsletter via PDF from……….. HERE

(I will edit in the details for January promotions to this area once available)

Some thoughts on food, Thermomix’s and having survived my first food-intolerance-filled Christmas…

I can’t tell you how relieved I am to have had my Thermomix this Christmas. It has meant I could do easy meals, quickly and under pressure with hungry kids on those busy days in the lead-up to Christmas… not to mention allowing me to travel with our highly food-intolerant toddler without much of a food-fallout either.

The easy clean-up even in someone else’s kitchen was fantastic, as was the ability to make batches of goodies in advance when my older children needed food so they could stay with their grandparents for a few days between Christmas and New Year.

Gluten, dairy, soy, egg and corn free bread rolls

Gluten, dairy, soy, egg and corn free bread rolls

These bread rolls are one food I prepared for my family around Christmas – nice easy snack and gets them away from thinking of gluten filled bread!

It’s been my current project to get them more ‘normal’ … I’ve managed to get them to a fairly stable point now – they come out consistently fluffy and similar to ‘normal’ bread rolls. Big catch with them seems to be the oven temperature that you cook them at. I pre-heat the oven to 200C and generally cook there or a bit cooler, for around 15-20 minutes. If you are finding that your bread/rolls aren’t cooking through, maybe try having the oven hotter in the pre-heating stage at least. It will probably come down to experimentation with how your oven best functions.

I will update the recipe (here) with some more pictures and clarifying what I do in the coming weeks.

Enough from me for now! Best wishes for 2014, and I hope that it is everything you had hoped for, and not too many of those nasty unexpected things pop in!

Please take care in the remainder of this festive season.

– Kristan

Filed under Corn Free, Dairy Free, Egg Free, Failsafe, Gluten Free, Health and Wellbeing, Ingredient Specific Restrictions, Nut Free, Soy Free, Using the Thermomix

Useful Thermomix and other links…

I like to give a list of useful links to people who attend my Demonstrations, so I thought instead of an email which has a massive amount of information to read all in one hit, that I would create a list here, and people can more easily refer back to it down the track.

Take what information you need, when you need it!

My Newsletters

Recent newsletters can be found by clicking the following links:

  • November 2013 – click here
  • December 2013 – click here
  • January 2014 – click here

Useful general links to Thermomix-related websites

These pages have recipes, information about the Thermomix or other relevant information…

Once you have your Thermomix, these may become even more useful to you:

Favourite Recipes I use…

My family and I are on a restricted diet at present – free of additives (numbers – flavours, preservatives, colours etc) and low or moderate in most natural chemicals (salicylates, amines, glutamates). We generally are dairy and gluten free as well, though we have been using enzymes to help us to digest several food types lately with excellent success.

I often mention the recipes that I use for our family…

  • My version of a great gluten, dairy, egg, soy etc free fluffy bread – click here
  • Quirky Jo’s Rice (& Almond) milk – we omit the nuts, but its still great – click here
  • No Tomato Sauce – Thermomix version – click here
  • ‘Pear Ketchup’ – Thermomix versions – my normal recipe of choice = here, or a similar alternative, click here
  • Failsafe Hummus (uses Pear Ketchup) – click here
  • I’ve got cook books from Kersten’s Kitchen, and I love how she has transitioned her family onto a healing diet away from purely eliminating troubling foods – click here
  • I’ve just seen a new one from The Truthful Kitchen… Failsafe Waffles! These will be added to our menu soon I think…click here

Magnesium

Aside from my Thermomix discussions, I have been known to mention my own journey involving magnesium to improve tolerances to food for myself/my youngest daughter. Here are some useful links…

  • Details on Magnesium deficiencies symptoms and diagnosis – here
  • Got Mag – Magnesium Deficiencies 101 – click here
  • Gluten sensitivity and magnesium deficiency – click here
  • Dr Carolyn Dean – ‘The Magnesium Miracle” – click  here
  • Magnesium and pregnancy – how to help reduce morning sickness – here
  • Over 300 Enzymes Need Magnesium to Function – click here

You can get magnesium oil at a number of different suppliers, please contact me if you would like to know who I buy from (no I don’t officially stock/supply any magnesium oil at this stage, though I do keep extra bottles at my home incase anyone is needy… I just sell them at cost price to me).

I will qualify the above links with a suggestion/warning… DO NOT just go and get any old magnesium supplement… DO NOT just assume that what you are taking within something else is enough either. Have a chat with me if you like, or read the links above, they explain why.

I can make suggestions on how much oil to spray on your skin… adults and kids do vary as to how much to apply and you should go steady so that other minerals don’t get out of balance and give you a headache, tiredness etc. See this link to understand why you need to take it steady.

Mineral balance in general is an area I’m still learning on… some really useful references can be found from the following sites.

  • Copper toxicity and its relationship with our health (relevant for MANY people, not just those with food intolerances)… click here
  • Understanding allergies in relation to minerals… click here. Follow the links on that page to also learn more about hair mineral analysis… worth considering
  • Want to know where your mineral balance is at? Even those of us in Australia can use this service to test a sample of our hair and to get guidance on how to rebalance things. The solutions offered are not automatically hideously expensive and self-promoting product lines… we will be getting these done for us soon.

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I’ll add more here as I find them 🙂

Enjoy!

December 15, 2013 · 12:06 pm

Merry Christmas 2013! Some Christmas links and cheer :-)

December 2013 - new customer offer

Get these goodies if you purchase during December 🙂

 

Hello everyone,

Just a quick post in the lead-up to Christmas (and getting close to the end of Interest-Free for late 2013/early 2014.

My family and I wish you a Merry Christmas and hope you have a wonderful festive season and new year. I know for us 2013 has been a massive year and it has come to an end completely different to how I expected, for the positive I might add…

Enjoy!

Kristan.

Click the link below to read the PDF:

December 2013 Newsletter

December 15, 2013 · 5:45 am

Fluffy and tasty Gluten, Dairy, Egg, Corn and Soy Free Bread…

Yes, you did read fluffy bread which is gluten and so many other things free!

First of all, full credit to Trish, the lady behind ‘Failsafe Foodie’ (see original here)… she gave me some sanity back, and saved my hip-pocket from trying more breads that I just couldn’t eat anyway due to reactions to ingredients AND which is quite tasty too.

Now I have changed the recipe to be Thermomix friendly and swapping sugar for rice malt syrup since I have my Thermomix to do it now and am trying to minimise processed sugar, which is hard when you are on a heavily restricted diet.

The recipe seems to be much fluffier and more perfect than I have ever managed to achieve with a stand mixer.

DSC_9437

Mind you, its important to note, I have found rice flour type does matter with this. More about that below the recipe.

Ingredients:

  • 600g water
  • 2 tsp yeast
  • 1 tbsp rice malt syrup (or approx 20g works fine)
  • 2 tbsp psyllium husks (I’ve been adding 4 tbsp and it results in a more ‘normal’ loaf AND you can even roll them out as bread rolls)
  • 20g oil (I use rice bran or failsafe canola)
  • 100g brown rice flour*
  • 170g white rice flour *
  • 100g sorghum flour
  • 170g tapioca starch
  • 1 tsp salt
  • 2 tsp baking powder

* –> I actually just do 270g white rice flour. Results will be best with brown and white flour; picture is from using rice flour prepared in the Thermomix from medium grain white rice.

Method

  1. Add water and rice malt syrup into Thermomix bowl. Mix at 37 degrees C for approx 2 minutes on speed 1 – until  heated and well mixd/dissolved.
  2. Add yeast, mix on speed 1 for ~30 seconds.
  3. Leave approximately 10 minutes to activate yeast – ideally while preparing dry ingredients to add later.
  4. Add psyllium husk and mix on speed 1 for 10-15 seconds until gently mixed. Ideally leave for a few minutes to ‘gel’ up. Leaving longer is worth it! Another 10+ mins is ideal.
  5. Add oil then dry ingredients.
  6. Knead mixture for 2 minutes on the interval setting.
  7. Put mixture into prepared/greased loaf tin/s**. Leave in a warm place to proof for 20-60 minutes. With this proofing time – the longer the better I have found, but it works well ok with 20 minutes on a warm day. Aim is to allow to double in volume.
  8. Bake in a pre-heated 200-220 degree C oven for about 50 minutes (will vary between ovens, mine cooks extremely quickly, so after ~40 is done).
  9. Remove from tin and cool on rack.

** –> Worth noting that when made in the Thermomix, it does get more aerated and/or rise more, so, it can be prone to overflowing in a standard loaf tin.

I’ve taken to keeping a little out in another smaller loaf tin (as pictured) that I have and doing a ‘mini’ loaf as well. I intend on tweaking the recipe soon so it will stay in one loaf tin!

So in the mean time, maybe about half-fill your loaf tin and then put the rest into silicone muffin cases or a muffin tray to make bread rolls? Only about half-fill them to allow room to rise.

Some hints:

  • If you spray your measuring spoons with a little oil before adding the rice malt syrup, it will all come out easily and avoid a sticky mess. Or just weigh it 😉
  • We use silicone baking trays and actually do some of the cooking in the microwave to speed up the process. After being allowed to proof, I cook the loaf for 7 minutes at 700w and then 15 minutes at about 200C. Our oven cooks relatively hot, so most ovens will probably need a little longer
  • For best fluffiness and texture with this recipe, use rice flour milled yourself. I use medium grain white rice and make my own rice flour with it. The imported (Asian) brand that I can get from local supermarkets is better for other baking, but will leave loaves flat and soggier.

 

Filed under Corn Free, Dairy Free, Egg Free, Failsafe, Gluten Free, Ingredient Specific Restrictions, Nut Free, Soy Free