Mother’s Day and Being Different

And it’s all in the Genes

So I  have my mother’s day pressie sorted  for my mum (an essential oil room vaporiser if you’re wondering- with a bottle of lemongrass to go with it to clear out that new paint and carpet smell from her flat). I’d already bought this but then out of curiosity googled  Mothers Day ideas and came to this link (

which has the usual traditional cute coffee mugs and fragrances until I found one suggestion is to buy an ancestry DNA kit! One of my own fellas bought this for himself (I think there’s a deal on atm) and found out he pretty much has the genes of a Scandinavian. Since my family is a mixed bag of English, German, Swiss and Greek I’m not too surprised at the European influence. The test doesn’t tell you much more than what your heritage is and it would be a fun gift (probably for the mum who has everything).

But it got me thinking about how advertising makes us into a mould for Mother’s Day- we are all supposed to like flowers and fragrances and chocolates and pyjamas and… you see it every year. But we are all so different with what we like! I’m the practical gal and yes, I really WOULD get excited about a new iron IF it was something I needed.

Lately I’ve been offering a gene test through SmartDNA for those complex cases that are taking a while to improve, because our genes influence which enzymes work well or not, which in turn influences what foods and nutrients we are better at using, or not.  For example, genes can show you may be better with the traditional balanced eating of carb/ protein/ fats. Whilst others need a low fat diet. Others do better with only moderate protein as too much could lead to excess inflammation and weight gain. Others need high protein for their energy and mood health. We are all so different and I love it. I love how when I meet you I get to meet someone who looks and thinks differently to me yet together we can work on your health and get some changes happening.

Easy Pikelets

1 cup SR Flour *

1 cup plain flour *

1 cup water

1 cup milk

1 egg

1/3 cup sugar

Whisk together all ingredients in a large bowl. Drop dessertspoons of mixture onto a heavy based greased pan. Cook until bubbles begin to appear on surface of pikelet. Turn and brown other side. (If mixture seems too thick, thin with extra ½  cup water)

*Easily substituted with gluten free flours

Variations- choose one of the following options

  • Substitute plain flour with almond flour
  • Substitute plain flour with oats, add another egg to help bind the mixture
  • Add in 1 cup slivered almonds and 1 cup blueberries
  • Add in 1 cup raspberries

Serve with sweet flavours like more berries and pure maple syrup, or savoury (think super crispy bacon or prosciutto).

French Toast

Make this recipe just before serving.

3 eggs, lightly whisked

4-6 slices of Bills Sourdough Fruit Loaf (in supermarkets)

1-2  tbsp milk alternative to thin the egg mixture

55g (1/4cup) caster sugar (substitute with Xylitol to make sugar free)

Pinch of mixed spice

60g unsalted butter (or ghee or Extra Virgin Olive Oil, light)

Combine the milk, egg, sugar and mixed spice in a bowl. Melt half the butter/ ghee/ oil in a frying pan over high heat until foaming. Dip 3 bread slices, 1 at a time, in the egg mixture. Cook for 2-3 minutes each side or until golden brown. Transfer to serving plates. Repeat with remaining butter, bread and egg mixture.

Top toast with strawberries and cream, or coconut cream to be dairy free. Drizzle with maple syrup to serve.

Gluten Free Crumpets!

You will need  time for this recipe. Needs 1 hour rising time with the yeast. Also have on hand 4 x 7.5cm metal egg rings for this recipe.

1 teaspoon dried yeast
1 teaspoon caster sugar
1 cup milk, warmed

1 1/2 cups gluten-free plain flour (White Wings)

1 tablespoon extra virgin olive oil


• Do not stir the mixture once it has proved as it will lose its lightness, and the crumpets will not rise as well.

• Heating the pan before each batch is important, as it helps crumpets to rise.

Step 1. Whisk flour, yeast, sugar, milk and 3/4 cup warm water in a bowl until smooth. Cover with plastic wrap. Leave to prove in a warm place for 1 hour 30 minutes or until light and foamy (see Notes).

Step 2. Place 2 teaspoons oil in a large non-stick frying pan. Brush egg rings with oil. Place in pan. Heat over medium heat until hot (see Notes). Spoon 1/4 cup batter into each ring. Cook for 7 minutes or until golden brown.

Step 3. Turn crumpets over and remove rings. Cook for a further 2 to 3 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter, brushing rings with oil between each batch.

Store the crumpets in an airtight container at room temperature for up to 3 days. Reheat in the toaster.

Recipe from: