Healthy Body, Healthy Mind…

At Back in shape we are always interested in looking out for ways to stay healthy, which is particularly tricky around Easter time when the shelves are lined with oh so sweet treats!

We’ve turned to our good friend and patient, Georgie, who is a trained chef and cookery teacher to help us use up those last remaining Easter goodies, in a healthier way. As well as helping us, Georgie teaches people from her beautiful house in Hurstbourne Tarrant about how to use food to heal as well as showcasing other workshops all based around wellness. She also hosts guests and speakers on topics such as Crystal Sound Baths, Qi Gong, Women’s Health and Yoga as well as providing Reiki sessions for those in need of energetic support.

Georgie’s next workshop is all about Fermentation and is on the 29th of April. She’ll be teaching people about Gut Health and the importance of adding Fermented food into the diet to help maintain a healthy gut. People will go home with handmade Sauerkraut and Pickled Vegetables as well as being shown how to make Kefir, Kombucha and a Sourdough Starter.

The class runs from 10 until 12:30 and is £35.

To book this course, please click the link below: https://www.littleploughkitchen.com/workshops-1/p/half-term-junior-creative-25th-october-afternoon-copy-c3w7c-el8nx-6aj34

Georgie and her family are regular visitors at Back in Shape. She describes herself as a “Highly Sensitive Person” and prioritises her visits as a necessity to keep her nervous system in check and to help maintain calm.

She’s been kind enough to share one of her favourite recipes with us!

EASTER EGG CUPCAKES

These cupcakes are the perfect way to use up all those half eaten left over Easter eggs that are driving you crazy at home! They are chewy and delicious and almost brownie like in texture. Made with coconut flour and coconut oil so is gloriously gluten free and dairy free (you would obviously need to check the chocolate you are using).

Coconut flour has a higher protein content than regular flour, and is also naturally grain free so kinder on tummies. I have kept the sugar content to a minimum and as far as chocolate cakes go, this one is superior in the nutrient stakes.

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 10

INGREDIENTS

• 100g coconut flour
• 2¼ tsp baking powder
• 250g left over chocolate (I used everything from white, milk and dark)
• 20g cocoa powder
• 110g coconut oil melted
• 3 eggs
• 100g coconut sugar
• Drizzle of melted chocolate for decoration

INSTRUCTIONS

1. Line a muffin tin with cupcake cases
2. Mix the coconut flour and baking powder together. 
3. Melt the chocolate and coconut oil together in a bowl sitting over a pan of simmering water. Then mix in the cocoa powder.
4. Beat the eggs and sugar together.
5. Mix the cooled melted chocolate into the beaten egg & sugar mixture then gently fold in the coconut flour until well combined.
6. Pour the mixture into cupcake cases until ⅔ full and cook for 10 minutes then turn the temperature down to 160 for a further 5-10 minutes.
7. It should form a lovely dark crust and when inserted with a skewer it should come out clean – careful not to burn as it can take on a dark colour very easily.
8. Leave the cupcakes and they will sink down in the middle to form a little nest shape.
9. You can put little eggs inside or drizzle with more left over chocolate.
10. I find they dry out the longer they are kept – so best eaten within a couple of days and kept in an airtight container – or of course frozen. They are delicious served with cream, Greek yogurt or a dollop of coconut yogurt!

Georgie x

For any other recipes, workshops or to learn more about the Little Plough Kitchen, check out Georgie’s website here:  Little Plough Kitchen

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