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Home
Dominique
- About Me
- Testimonials
Renew Reset Recharge
- The Renew Reset Recharge 28 day programme
- FAQ
Work with me
- Personalised Nutrition
- Corporate Nutrition
Articles
Media
Recipes
Buy
- Products
- Basket
- Checkout

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Gluten Free Recipe Collection eBook

I have put together my best gluten-free „basics“ recipes to help anyone who is avoiding wheat or gluten or had…

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I don’t just make a recipe… read on….. Ever

I don’t just make a recipe… read on…..

Every recipe I make is with love ❤️ and I enjoy sharing the majority of my work on Instagram for free.

It’s taken years of dedication, creativity and learning new skills to move with the times and keep Nutrition alive. I’ve been in the industry for over 30 years now (32 to be precise). It needs to be kept fresh, enticing and simple.

I don’t just make a recipe…

I create a masterpiece that is intricately balanced for our bodies. I work out the proportions of fibre to proteins to unique plants, carbohydrates and healthy fats before I share with you.

When I make a recipe, I make sure it works, tastes insanely delicious, but I also make sure it’s balanced for your gut health, your blood sugar control, your hormones, your mental wellbeing, your energy and to keep your appetite on an even keel.

We live in a world where we can share, so being a Practitioner for me is amazing, but I want to reach more people and share what I know which is my WHY. And why I am so passionate about what I do. I hold my nutrition clinics and now run 2 nutrition programs to share with those who can work with me, but this also it gives me the ability to give back and to also share with those who do not have the means to come and see me or to jump onto one of my programmes. Xx

Chickpea ice cream!! A cheeky Snickerz style ice c

Chickpea ice cream!! A cheeky Snickerz style ice cream for a sunny day!

I served this after six hours and it was a great consistency. After 8 hours PLUS , it might turn hard. If this happens, take it out of the freezer to rest for 20 minutes before serving to soften up again.

Recipe Snickerz Ice Cream with Chickpeas!

Ingredients
1 tin chickpeas, rinsed and well
drained.
1 tin full fat coconut milk (around
400g)
300g Medjool dates, stones re-
moved.
200g peanut butter
50g cacao nibs
50g salted peanuts
1 teaspoon vanilla essence
1 teaspoon Maca powder
(optional)

Method

1. Add the Medjool dates and peanut butter to a food processor and process until the mixture becomes soft and gooey. Remove around 75g and
set to one side. You will use this for your caramel chunks later.

2. Add the chickpeas, coconut milk, vanilla and maca to the food proces-
sor with the remaining Medjool date and peanut mixture and process
on high speed for 60 seconds until creamy and very smooth.

3. Pour the mixture into a glass dish ready for freezing.

4. Sprinkle over the cacao nibs, extra peanuts, and then add smaller tea-
spoons of the date and peanut gooey mixture. I like to roll this into little
balls as this form the caramel chunks in the finished ice cream. Fold
together carefully and freeze in a glass dish with a lid. Leave for 8-12 hours.

I hope you love it. It’s different, but it’s good.

Lots of love, Dominique xx

#chickpeas #nutrition #food #nutritionist #recipe

Chickpea ice cream!! A cheeky Snickerz style ice c

Chickpea ice cream!! A cheeky Snickerz style ice cream for a sunny day. Recipe below, play the video as you make it!

I think I said leave it in the freezer for 4 to 6 hours but notice below that I’ve written 8 to 10 hours! I’ll correct when I see the results as I haven’t made this since last summer.

I love doing these lives, as I feel like I’ve got you all in the room with me thank you for watching along even if I do pick the most inappropriate times to do them

Recipe Snickerz Ice Cream with Chickpeas!

Ingredients
1 tin chickpeas, rinsed and well
drained.
1 tin full fat coconut milk (around
400g)
300g Medjool dates, stones re-
moved.
200g peanut butter
50g cacao nibs
50g salted peanuts
1 teaspoon vanilla essence
1 teaspoon Maca powder
(optional)

Method

1. Add the Medjool dates and peanut butter to a food processor and process until the mixture becomes soft and gooey. Remove around 75g and
set to one side. You will use this for your caramel chunks later.

2. Add the chickpeas, coconut milk, vanilla and maca to the food proces-
sor with the remaining Medjool date and peanut mixture and process
on high speed for 60 seconds until creamy and very smooth.

3. Pour the mixture into a glass dish ready for freezing.

4. Sprinkle over the cacao nibs, extra peanuts, and then add smaller tea-
spoons of the date and peanut gooey mixture. I like to roll this into little
balls as this form the caramel chunks in the finished ice cream. Fold
together carefully and freeze in a glass dish with a lid. Leave for 8-12 hours.

I hope you love it. It’s different, but it’s good.

Lots of love, Dominique xx

#chickpeas #nutrition #food #nutritionist #recipe

Yes, seriously eating egg white omelettes is in my

Yes, seriously eating egg white omelettes is in my opinion utterly ridiculous, from both the nutrition and an environmental perspective and is a complete waste of nutrients and food.

In the perception that egg is high in protein and low in fat, we kid ourselves into believing that if we eat an egg white omelette, we will be sparing ourselves calories whilst able to eat more food. But what happens to all those egg yolks?

They will get thrown away, because they are the part that are perceived superfluous. Also, an egg white omelette can contain up to 4 eggs which is wasteful, unethical and not a very sustainable way of eating food.

In truth, we are eating an omelette that is unlikely to satiate us in the same way, and may even leave us feeling MORE hungry before lunch.

Let’s pull this apart.

Egg white contains ALBUMIN which is a high-quality protein with all eight amino acids in roughly the same amount.

Egg yolks contain protein too, but also iron, phospholipids for our cell membranes, brain and nervous system, eg phosphatidylcholine and phosphatidylserine, but also vitamins: B12, B6, folate, iron and zinc. Egg yolk is also one of the only natural sources of vitamin D.

The protein and fats in eggs also help us to full up for longer, they also make the egg taste a whole lot better!

Yes the egg yolks also contain cholesterol, but the research has changed a lot since the 1970s. We now know that eggs have a much smaller effect on our cholesterol than we once thought.

It’s often better to eat food as it is offered to us in nature, rather than trying to isolate parts of the food.

When we eat food as a whole, we are consuming a nutrition matrix where the nutrients work in synergy.

That means that foods appear in nature with all the nutrients that work together also in our own body.and when we isolate parts of food, the benefits are often reduced.

My advice as ever is to eat food as nature intended, the simpler we eat, the better we feel. ❤️❤️❤️

I honestly can say I love my job. I love sharing m

I honestly can say I love my job. I love sharing my knowledge and I love seeing the effects that nutrition and lifestyle can have on our health.

Sometimes I see get to see absolute transformations. Only last month on Renew Reset Recharge®️ I saw 2 lovely ladies improve significantly by simply changing their diet. (psoriasis and polymyalgia rheumatica in this case).

Imagine if we were given lifestyle and nutrition advice at point of diagnosis? I am not saying that diet can help every condition, and it certainly cannot cure, but sometimes the symptoms dissipate almost as a side effect when people switch to natural nutrient rich foods and an anti-inflammatory diet. I have seen these results countless times in my own clinic, often without the necessity to take severe measures such as eliminating everything or drinking litres of a specific vegetable juice.

Unrelated to the above, i also really like apple cider vinegar and it is the only vinegar I use ( apart from white vinegar that I use ton-descale the kettle). I like it mostly because it is a live product and supports our natural Microbiome. I therefore use it for dressings and in recipes where it is not heated.

Apple cider vinegar is also less acidic than other vinegars. I what’s and is gentler on the gut. Willy’s is one of my favourite ACV’s to have. I can confirm that the turmeric one is delicious!

As for whether is truly helps with joint pain, weight loss and other ailments, I think the science is still inconclusive, but I’m pretty sure my gut microbes are enjoying it.

#Vinegar #AppleCiderVinegar #renewresetrecharge #triple30 #nutrition #nutritiontips #dominiqieludwignutrition

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