Hot Kidney Bean Hash

This next recipe happened by accident, as a result of me failing to properly read the recipe I was trying to follow.  What was supposed to be a simplified version of Louisiana Red Beans turned into something far creamier and thicker in consistency, reminding me of the corned beef hash my mum used to make, but without the mashed potato topping.  Sometimes our mistakes are good 🙂 And this meal turned out to be very hearty, almost curry-like comfort food which kept me from starving for a total of 3 days.


1 onion,

3 garlic cloves,

1/2 green pepper,

2 celery sticks,

3 cans of sugar-free red beans,

1 can of tomatoes,

1 tsp paprika,

1 tsp thyme,

1 tsp oregano,

half tsp ground black pepper,

1 tsp cayenne pepper,

2 tsp hot sauce,

plenty of cooked brown rice to serve.


In the blender, pulse the onion, pepper, garlic and celery until you have a green puree.  Cook for about 10 minutes in a large pre-heated pan.  While that is cooking, rinse the beans well and pulse 1 and a half cans worth of them in the blender along with the can of tomatoes.  Stir in the slushy beans and the whole beans with the vegetables and add the herbs and spices.  Boil then place lid on pot, turn heat low and cook for 30 minutes, stirring every now and then.

Fresh coriander makes a good garnish.  Add salt and extra hot sauce to taste.


My Review of Domino’s Gluten Free Pizza

When I heard that Domino’s were finally due to start serving Gluten Free pizzas, I was a little excited.  I used to enjoy the veg supreme and volcano pizzas, and ordered them whenever there was a deal on, (as there often is in the student areas of Manchester) or I felt the urge to treat myself.  I even had them a couple of times since my decision to rule gluten out of my diet.  Such is their evil mono-sodium-glutamate filled allure.

The pizza bases went on sale last Monday, though I was almost expecting the branch I phoned to tell me they’d sold out or hadn’t been able to stock them yet for some reason.  Of course, everything was fine, the only downfall being that the GF pizza bases are only made in small size. ‘ That doesn’t matter’ I said, and ordered the small Veg Supreme.

After the half an hour’s wait (plus delivery man checking with his boss that I had already paid over the phone like I’d said) I was ready for my pizza!   I opened the box and noted that it was an inch or two or few bigger than the free ‘personal pizzas’ I pretend to be a student for at the start of each new academic year…  I took a bite…

And it is safe to say that, at £11.99 a pop, which almost no pizza in the world is worth, it was a huge, gigantic let down.

The crust was noticeably warmed-from-frozen.  The toppings tasted no different than if I had gone out and bought a cheap bag of veg and loaded its contents onto the pizza.  The one redeeming feature was the garlic sauce, which just about made the pizza taste like normal Domino’s pizzas.   However, I did not order garlic sauce as a main dish.

Perhaps I should be less harsh – it is good that Domino’s are conscious of their coeliac and gluten-intolerant customers, many of whom have been looking forward to this new development as much as I was…. but the recipe they use still needs improving if it’s to stand-up to the quality of their fresh pizzas.

So my advice is this:  save your money and buy a frozen Genius tomato pizza base, which were about £2.99 last time I checked in Tesco.  Then buy whatever cheese and veg you want, pile that on top, and cook it in the oven for the 12 minutes necessary…  it will be just as good, if not better….. and find a good garlic sauce!

Raw Pineapple Curry with Aubergine Pancakes

Here is a recipe I found at

(you can tell the difference between myself, as a lay chef, and Susan from Rawmazing, a professional, just by a comparison of the two above photos! 🙂

Curried Pineapple and Parsnips with Veggies

  • 2 cups parsnips, chopped fine in the food processor
  • 1 cup pineapple, diced
  • 1 cup carrots, chopped fine
  • 1 cup cucumber, diced
  • 1/2 cup scallions, sliced
  • 1/2 cup currants
  • 1/2 cup cashews
  • 2 teaspoons yellow curry powder
  • Himalayan salt and pepper to taste
  • 1 cup mâche

1. Stir all ingredients together.

Mache Dressing

  • 1 cup mâche
  • 2 tablespoons water
  • 2 tablespoons oil
  • Himalayan salt and pepper to taste

1. Place all ingredients in blender, blend until smooth. Serve to the side of the salad.

Aubergine Pancakes

A tasty, substantial savoury pancake.  Plus it contains aubergine, which I love at the minute, for some reason, that may or not not be to do with the nicotine content!  Makes 4.

  • 1 aubergine
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped onion
  • 50 g (2o z) flour
  • 4 tablespoon vegetable stock
  • 1/2 teaspoon baking powder
  • 2 teaspoons chopped parsley
  • Salt and pepper

Prick the aubergine all over and roast it on a baking sheet at 175°C/350°F/Gas Mark 4 for 30-35 minutes. Let it cool, then scoop out the flesh into a mixing bowl and mash it with a fork until it is smooth. Sauté the garlic and onions in a non-stick pan (with water or a little stock if desired). Add this to the aubergine. Add the flour, baking powder, stock, parsley, pepper, and salt, and mix it all thoroughly. Coat a frying pan with a little oil and heat it to a medium heat. Add spoonfuls of the batter to the pan and cook until golden.

Sad Truths About Juicing

One of the things I first read about in relation to PCOS was making sure I got a good daily intake of super foods – greens and flax seeds (aka linseed)  and that one of the ways I could do this was by drinking juiced veg.

However what I did not know is that, by juicing, which is a form of processing, the fibre is removed from the solid fruits and salads.  And that this in turn makes the insulin spikes from sugars more pronounced.  Having read this apparently well-researched article, I have decided not to juice so often…