Nadyia Hussain -BBC -Time to Eat -Delightful – Entertaining, Clever and Focused on Novel Ideas and Efficiency- Unfortunately – the ‘Developed’ countries tend to follow ‘Taste-only’ Traditions of the Ages –

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Nadyia Hussain – BBC ‘Time to Eat’ ~ Delightful – Entertaining, Clever & focused on Novel Ideas & Efficiency- Unfortunately – the ‘Developed’ countries tend to follow ‘Taste-only’ traditions of the Ages –

~ Science is now showing that Over-Milling remove up to 50% of Plant protein (CNS, Brain & Immune system nourishment) & Over-Heating changes the chemistry of Omega 3 to Inflammatory Omega 6 – Creating ‘motor-like’ oils –

Any Cookbook can be CONVERTED to Plant based (unaltered) Brain Healthy Nourishment – But Nadiya emphasizes ‘plant-base seasoned with Non-GMO fed Pasture-raised animal protein-

Nadiya was born in Luton to a Bangladeshi family, Nadiya has been baking for 10 years.

She now lives in Milton Keynes with her husband and three children.

After wondering why her father only served ice cream for dessert at his restaurant, as desserts aren’t a big feature of mealtimes in Bangladesh,

~Nadiya was encouraged by a school home economics teacher to develop her skills and now delivers beautiful masterpieces at family occasions. She won the Great British Bake Off in 2015 and released her first book ‘Nadiya’s Kitchen’ in 2016.

The Chart telling why Over-milling (All propose-less flour) is one of the leading case in Developed countries- GMO in US – leading the way to the Bottom of Health – GMO & all their processes – Takes out Omega 3 & Plant protein – for the CNS & Prefrontal Brain-

THE ‘DEVELOPED’ COUNTRIES ~ LOVE WHITE FLOUR & RICE! NO PROTECTION WITH WEAKENED IMMUNE SYSTEMS!

READ MORE ON THE CAUSE OT A GLOBAL PANDEMIC

~ CONNECT THE DOTS!!

CHART OF GLOBAL PANDEMIC CORONA VIRUS –

Countries and territories^[a]

ANOTHER REASON TO BAN GMO FACTORY PROCESSED FOODS TO PREVENT ANOTHER PANDEMIC – US & OTHER COUNTRIES THAT LOVE ‘REFINED’ WHITE BFRAD & RICE~ LEADING THE WAY IN SPREADING VIRUS ~ (CANCER & OTHER flu will also fall by Banning GMO in America)

Countries and territories^[a]	^CasesÂ^{[OF CRONNA VIRUS ]}	Deaths^[c]	Recov.^[d]	Ref.
â€234	â€1,981,239	â€126,681	â€486,622	^[2]
GMO & HIGHLY REFINED	United States^[e]	614,180	26,061	49,857	^[11]
NON-GMO & HIGHLY REFINED	Spain^[f]	174,060	18,255	67,504	^[14]
NON-GMO & HIGHLY REFINED	Italy^[g]	162,488	21,067	37,130	^[17]
NON-GMO & HIGHLY REFINED	Germany^[h]	132,210	3,495	58,112	^[18][19]
NON-GMO & HIGHLY REFINED ~ CROISSANT	France^[i]	103,573	15,729	28,805	^[21][22]
NON-GMO & HIGHLY REFINED	United Kingdom^[j]	93,873	12,107	â€“	^[24][25]
NON-GMO & HIGHLY REFINED	China (mainland)^[k]	82,295	3,342	77,816	^[26]
	Japan^[q]	8,100	119	853	^[53]
	Chile^[s]	7,917	92	2,646	^[59]

Recipes by Nadiya Hussain (converted to remove the highly refined carbs) ‘disease-causing’ – motor-like oils – can be easily changes – like a car – our minds need Pasture-raised Beef tallow, Lard EV Coconut oil (heat) or EV Olive oil (cold applications)

All other become Omega 6 – INFLAMMATORY! EUROPE HAS BANNED GMO – NOW BAN Over-Milling & Over-Heating-

Plant based – Next Italian Renaissance ?

Michelangelo di Lodovico Buonarroti Simoni~The Grocery List Sketched by Michelangelo~ACCORDING TO MICHELANGELO’S Grocery SHOPPING LIST ~ Genius Thrives on a Diet of Fish, Ancient Grains (Unaltered with Plant Protein- Bread (Sprouted) & Lots of Wine (Diluted Daily-not drunk) ~ Food for the Executive Functions of Prefrontal Brain~ CREATIVITY! https://wordpress.com/post/facebookcomdeehinkle2.com/5597

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Ploughman’s cheese and pickle tart

by Nadiya Hussain

Ploughman’s European cheese and pickle tart

Ploughman’s cheese and pickle tart

I love the combination of strong cheese and tart chunky pickle in a ploughman’s, and that’s my inspiration for this recipe. Cut through the cheesy filling and you’ll find a hidden layer of pickle waiting to tantalize your taste buds.

Equipment: You will need a 23cm/9in loose-bottomed flan tin.

By Nadiya Hussain

From Nadiya’s British Food Serves

Serves 8

Vegetarian Plant based protein

Ingredients

1 & 1/2 cup -350g/12oz ready-made shortcrust pastry or

The Easiest 5 Minute Pie Dough or Pastry Dough

INGREDIENTS

2 sticks cold butter (chopped into slices) to PR Beef Tallow or PR Lard

2 1/2 cups home milled flour (quinoa or any other Gluten free Ancient grain)

1 teaspoon sea salt

1 teaspoon raw sugar

8 tablespoons cold water

1 tablespoons vinegar (apple cider or white wine vinegar)

INSTRUCTIONS for Pastry Crust- Pasture-raised –

First, place the food processor in fridge with butter to get cold.

Next, mix flour, salt, and sugar together.

Now, take food processor out of fridge and add the flour mixture to the food processor with the butter.

Next, add water and vinegar and pulse until the mixture looks like clumpy wet sand.

Finally, take it out and make form into a ball. Use immediately or wrap and freeze for future use.

1 tsp paprika

Home milled Quinoa or other Gluten-free flour, for dusting

4 medium Non GMO Fed Free-eggs, beaten

150ml/5fl oz whole Raw-Live milk

200g/7oz sandwich pickle (small chunks) to fermented olive – stuffed with garlic

250g/9oz mature cheddar (from Europe @ Whole Foods), grated

How-to-videos

Method

Preheat the oven to 350* f – 180C/160C Fan/Gas 4 and put a baking tray in to heat up.

Lay the pastry on a work surface dusted with a little flour, sprinkle the paprika over and knead the pastry lightly until the paprika has been incorporated. Wrap the pastry in cling film and chill in the fridge for 15 minutes.

Dust the work surface with a little more flour and roll the pastry into a circle that will easily cover the 23cm/9in tin, about the thickness of a pound coin. Lay the pastry over the tin and press it into the edges, right into the grooves, leaving some overhanging.

Line the pastry with baking paper and fill with ceramic baking beans to cover the base. Putthe lined tin on the preheated baking tray and bake in the oven for 25 minutes. Remove the paper and the baking beans and return to the oven for 15 minutes, until cooked through and golden-brown.

Meanwhile, mix the eggs in a jug with the milk. Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture. Put the whole tray back in the oven on the middle shelf for 25–30 minutes, until the filling is set with just a very slight wobble in the middle.

Once the tart has cooled enough to handle, trim off the excess pastry using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. The tart is best served warm or cold the next day.

MAIN COURSE

Chunky halloumi chips

by Nadiya Hussain

https://www.bbc.co.uk/food/halloumi_cheese

SIDE DISHES

Ingredients

2 x 250g/9oz blocks halloumi cheese, each cut into 12 chips
75g/2½oz Home milled quinoa or Gluten-free ancient grain flour
2 tsp paprika
3 tsp garlic powder
1 free-range egg, beaten
1.5 litres/2½ pint PR Beef Tallow or PR Lard (brain healthy) for frying
salt

For the garnish

75ml/2½fl oz soured cream from PR dairy – not American GMO fed cows
large pinch rock salt
1 tsp za’atar
large handful fresh mint, roughly chopped
1 tsp chilli flakes
20g/¾oz pomegranate seeds

Method

Preheat the oven to 170C/150C Fan/Gas 3½.
Pat the cheese dry with a clean teatowel or kitchen paper.
Put the flour, paprika, garlic and some onto a plate and mix well. Put the beaten egg in a shallow bowl. Have a baking tray at the ready, large enough to lay all the chips on. Coat the cheese first in the beaten egg, then in the flour mixture and pop onto the tray. Make sure you cover them evenly. Take each floured bit of cheese and put it back into the flour for a second coating.
Put the oil into a deep saucepan over a high heat. If you have a thermometer, the temperature of the oil should be 150C for a slow gentle deep-fry. If you don’t have a thermometer, test whether the oil is hot enough by dropping a breadcrumb in and if it floats the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Lower the heat and add a few bits of cheese to the pan – not too many, as they need to be able to move around. Be careful not to overcrowd the pan or this will reduce the temperature of the oil too much. The chips will take about 2–3 minutes: the outside should be deep golden brown. With a slotted spoon, take out the fries and put them on the baking tray. Put the tray into the oven to keep the cheese warm and the outside crisp. Fry the rest of the chips in batches, making sure to keep them warm in the oven as you go.
Once you are ready to serve, drizzle over the soured cream, sprinkle over the salt, za’atar, mint and chilli flakes, and top with the pomegranate seeds.

https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/

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Egg rolls

by Nadiya Hussain

Ingredients

6 free-range eggs. non-GMO fed
1 tbsp dried parsley.
1 tsp garlic granules.
½ tsp seasalt.
½ tsp black pepper.
PR beef tallow or PR lard for frying.
6 small Spouted Flatzza wraps.
85g/3oz sliced black olives (drained weight from 185g/6½oz jar)

More items…

Nadiya’s egg rolls recipe – BBC Food

LIGHT MEALS & SNACKS

Nadiya’s dal

by Nadiya Hussain

MAIN COURSE

Baked bean falafel

by Nadiya Hussain

MAIN COURSE

There are plenty of better substitutes you can use instead of mayo to keep the calories low and the taste of mayo away.

Avocado.
Pasture-Raised (raw & live) Plain Greek Yogurt. PIN IT. …
Olive Oil.
Pesto.
Mustard.
Hummus.

7 Substitutes for Mayo To Cut Those Unwanted Calories

Avocado pasta with peas and mint

The creamy avocado works so well with the fresh mint and peas. It’s green and it’s good!

Serves 4 Easy Prep time: 15 min Cook time: 10 min Total time: 25 min

Ingredients

375g Ancient Gain pasta (with protein read back label) NOT Seminola

1 large avocado (or 2 small)

2 cloves of garlic

2 tbsp Pasture-raised tallow oil, melted

½ tsp sea salt

1 lemon, juice and zest

6 fresh mint leaves

150g fresh peas (or frozen and defrosted)

1 large frozen red chilli (optional)

by Nadiya Hussain

MAIN COURSE

Upside-down pineapple pancakes

by Nadiya Hussain

BRUNCH

Upside-down pineapple pancakes Ingredients

135g/4¾oz quinoa home-milled flour.

1 tsp baking powder.

pinch sea salt.

1 tbsp caster fine sugar.

125ml/4½fl oz PR Raw-Live milk.

1 free-range egg. non-GMO fed

2 tbsp melted Pasture-raised butter or melted beet tallow plus extra for cooking.

435g tin pineapple slices, drained.

Nadiya’s lentil soup and soda bread

by Nadiya Hussain

MAIN COURSE

Red Split Lentils and Five-Spice Soda Bread

bbc.co.uk

Ingredients

For the five-spice soda bread:
250g/9oz wholemeal flour –

Wholemeal flour recipes. Coarser in texture than white flour, brown wholemeal flour is the finely ground meal of the whole wheat berries. Bran and germ are retained during processing, making wholemeal flour higher in fibre and more nutritious than white flour.

Wholemeal flour recipes – BBC Food

250g/9oz Quinoa or Gluten-free Ancient grain Home Milled flour, plus extra for dusting
1 tsp sea salt
1 tsp bicarbonate of soda
1 tbsp Indian five-spice (cumin, mustard, fenugreek, nigella and fennel seeds)
400ml/14fl oz buttermilk (see tip below)
For the lentils:
150g/5½oz red split lentils
1 bay leaf
dried red chilli
½ tsp turmeric
½ tsp fine sea salt
75g/3oz PR Raw-Live butter or PR Beef tallow or Pr Lard
5 garlic cloves, thinly sliced
handful fresh coriander (approx. 10g), roughly chopped

Orange blossom and rosemary polenta (Non-GMO from Italy) cake

by Nadiya Hussain

CAKES AND BAKING

Orange blossom and rosemary polenta cake

3 ratings

Rate this recipe

Orange blossom and rosemary polenta cake

Polenta has a unique texture and can carry other flavours really well, especially citrus. When baked in a cake, it produces a sturdy structure and acts like a sponge, drawing in all the flavour from the orange syrup.

By Nadiya Hussain

From Nadiya’s British Food Adventure

Serves 6–8

Vegetarian

Ingredients

For the cake

180ml/6fl oz EV olive oil or Pasture-raised beef tallow

220g/8oz caster fine grain sugar

300g/10½oz ground soaked almonds

3 large free-range PR eggs, lightly beaten

4 mandarins, finely grated zest only

3 tsp finely chopped fresh rosemary leaves

3 tsp orange blossom water

150g/5½oz polenta from Italy Non-GMO – may be over-milled 6 grams of protein or more

1 tsp baking powder (gluten-free if needed)

For the thyme and orange syrup

4 mandarins, juice only

4 tbsp orange blossom honey

5 sprigs lemon thyme

For the icing and decoration

50g/1¾oz icing sugar, sifted

7–8 tbsp EV Olive oil

chopped pistachios, for decoration

Method

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in round, loose-bottomed cake tin.

To make the cake, whisk the oil and sugar together with a handheld electric whisk for a few minutes, until well combined. Add a little of the ground almonds and mix well, then add an egg and mix again. Repeat, adding a little more of the ground almonds, mixing, then an egg and mixing again, until all the ingredients are used up. Mix in the mandarin zest, rosemary and orange blossom water.

In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. Spoon the batter into the prepared tin, spread to the edges and level off the top. Bake for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and bake for 25–30 minutes. The cake will be a deep golden-brown and a skewer inserted into the middle should come out clean.

Meanwhile, to make the syrup, put the mandarin juice, honey and thyme sprigs in a small saucepan. Warm through gently, but do not let it boil. Remove from the heat and allow to cool, leaving the thyme to infuse.

Poke holes all over the cake with a skewer, then leave to cool in the tin for 5 minutes. While the syrup is still warm, remove the thyme, then drizzle the syrup over the cake. Leave it to cool in the tin for a further 30 minutes, then transfer to a wire rack to cool completely.

To decorate, whisk together the icing sugar and pistachio oil until you reach a drizzling consistency. Drizzle over the cooled cake and sprinkle with the chopped soaked pistachios.

Olive and rosemary crown & Tapenade by Nadiya Hussain

Olive and rosemary crown

This looks impressive and tastes delicious with the salty tapenade, strong blue cheese and a hint of rosemary. Any leftovers make a great snack throughout the day, or you can freeze them in slices for another time.

By Nadiya Hussain

From Nadiya’s Summer Feasts

Preparation time

over 2 hours

Cooking time

10 to 30 mins

Serves

Serves 10

Ingredients

250g/9oz strong quinoa or lentil flour, plus extra for dusting

1 tsp salt

7g fast-action yeast

2 tbsp dried rosemary

50g/1¾oz PR butter or PR tallow

135ml/4½fl oz warm Raw-LIVE milk

1 PR free-range egg, beaten NON-GMO FED

For the filling

120g/4½oz black olive tapenade (RECIPE COURTESY OF ALTON BROWN)

Tapenade

Tapenade –

Ingredients

1/2 pound pitted mixed olives with garlic?

2 anchovy fillets, rinsed or paste

1 small clove garlic, minced

2 tablespoons capers

2 to 3 fresh basil leaves

1 tablespoon freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

Directions

WATCH

Watch how to make this recipe.

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

Back to Recipe for Bread

150g/5½oz blue cheese, such as roquefort, crumbled

3 tbsp apricot jam, warmed

fresh rosemary leaves, chopped

Recipe tipsHow-to-videos

Method

Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the PR butter into the flour until it is like breadcrumbs.

Make a well in the centre. Add the milk and egg and use your hands to bring the dough together. use bread Machine – Knead on a floured surface for 10 minutes, until stretchy and smooth. (If you are using a mixer, knead with a dough hook attached for 5 minutes.)

Put back into the bowl, cover with cling film, and leave until it has doubled in size (about 1½ hours).

Line a baking tray with baking paper. Flour a work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 33x25cm/13x10in. With the long edge facing you, spread the tapenade all over the dough and crumble over the blue cheese.

Roll the dough up like a Swiss roll, as tightly as you can, with the seam at the bottom. With a sharp knife, cut all the way across the centre, exposing the swirls and making sure you leave a couple of centimetres uncut to keep it attached at the very top. You should have what looks like an “A” that has not been crossed. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle. Carefully place on the tray – if you lose the circle shape, now is the time to fix it – then cover with a greased sheet of cling film and leave in a warm place to prove for another 30 minutes.

Preheat the oven to 220C/200C -400 F Fan/Gas 7.

When the crown has doubled in size again, uncover and bake in the preheated oven for 25 minutes. When it is ready, place on a rack to cool.

Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a beautiful sweet sheen. Sprinkle with fresh rosemary and serve.

Recipe Tips

You can freeze this loaf, or the leftovers. Cut into slices and pop into a freezer bag.

Spinach and paneer kati roll

by Nadiya Hussain

LIGHT MEALS & SNACKS

By Nadiya Hussain

From Nadiya’s Summer Feasts

Vegetarian

Ingredients

5 tbsp EV olive oil OR PR Beef Tallow

5 tbsp lemon juice & zest

3 tbsp clear honey

1 garlic clove, finely grated smashed

1 tbsp za’atar spice mix

4 tbsp tahini

The Best Tahini Substitutes

Nut Butters. Cashew, almond, brazil nut or any combination of the above. …

Sun Butter. Soaked Sunflower seed butter also works really well as a tahini substitute. …

Smooth Peanut Butter (raw soaked)

Sesame Seeds. …

Sesame Oil. or PR Beef Tallow..

PR Raw Live -Greek Yoghurt.

1 red onion, finely diced

8 kiwis, firm but not overripe, topped and tailed and chopped into chunks, skins and all!

1 cucumber

200g/7oz feta crumbled or roughly chopped

a small handful of fresh dill, finely chopped

2 tbsp black sesame seeds

Method

Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za’atar and tahini and mix together.

Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi.

To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds.

Don’t mix the salad till you are ready to serve, or everything will wilt and go weird!