Everything in moderation?
You don’t have to just eat rice cakes if you are trying to be healthy. I have always used the term ‘everything in moderation’, but I am well aware that knowing what ‘moderation’ is, can be quite difficult as every body is different. Every one of us has a different body and metabolism and it seems that it takes us until our mid life phase to realise this. It takes us years to understand that each body on a yoga mat will move in a different way, and someone with a long body will reach the floor easier in a seated wide angle forward fold, than someone who is shorter. Someone who has small boobs will find running easier than me!
There is so much to avoid, foods that make you bloated, foods that spike your blood sugar and those that have a lower GI than others. Back in the day when I was a child, we had limited information relating to nutrition and healthy eating. Wagon wheels and pot noodles were a Saturday treat and we ate mothers pride white sliced bread and jam after school for tea. We knew nothing about organic food, and a prawn cocktail was highly exotic! How things have changed.
For those of you who read my tweets or follow me on instagram, you will know I am a fan of juicing and Jason Vale with his inspirational books and apps. In contrast, I also post pictures of my baking. Cakes that I make for MrH to take to work, but are rarely eaten by me. The reason for this post, is to give you my oaty cookie recipe after a few people asked last week. It is a recipe I used to bake with my mother, but I have since tweaked it to add some more ‘healthy’ ingredients.
This is a simple ‘mix it in a bowl’ recipe. No need to get the mixer out as long as you use room temperature butter.
4 oz Butter
3 oz sugar
4oz self raising flour – you can use gluten free if you need to.
1/2 tsp baking powder
1 cup of oats – I use organic Pimhill Jumbo Rolled Oats
3 tsp hot water
1 tsp Golden Syrup
Roughly 2 tbsp pumpkin seeds or you can add some dried berries for a little ‘squidge’. I sometimes add a few chopped nuts.
Cream the butter and sugar, mix the hot water with golden syrup and add to the creamed mixture. Work in the dry ingredients with your hands and then roll into small balls the size of a large walnut. Pop on to a baking tray and press down with the back of a spoon. Bake at 160 degrees for about 15-20 minutes until golden. I use an Aga so I have mine in the top roasting oven with the cooling shelf above for about 10 minutes.
After cooling on a wire rack you can be indulgent and add some good quality dark chocolate. Optional, but a nice touch.
If you use a soft butter your cookies may spread on the tray and become thinner. This is ok, but watch your baking time.