Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!

Leave a comment

Himalayan Pink Salt

I am Russian. I live in Britain. My husband is Italian. My friends are from all over the world. Hmm… how does this work? Mixture of traditions, cultures, habits etc, etc. Lots of cooking and eating habits as well. I am looking for a balance in all this melting pot and find MY way, the way that is good for ME. It has taken me many years to find it and I am happy about the result at the moment. One of the ingredients of my lifestyle is That Secret Ingredient 🙂

There are loads of “diet improvement” programmes on British TV. I like some of them, when they educate people to cook from scratch instead of stuffing their faces with the supermarkets’ ready-made meals. But most of the time they piss me off, when they just telling people to cut calories. Booooohhhhh….   Its not gonna help anyone, Do You Understand??? People would be just starving themselves until that celebration, beach holidays, meeting or whatever. And then they simply go back to their chips, pizzas, burgers etc because they are just were constantly hungry and were not learning any new habits!

In this blog I am sharing loads of things that can help you get new habits, that will allow you live happier and healthier lives, full of good energy.

One of my recent discoveries is Himalayan salt. Using it is now my new wonderful habit. I learned about it from Claudia, who is vegan and knows loads about healthy ingredients. (By the way, it was her to told me about that wonderful Raw Strawberry Cheesecake.)  So, what is Himalayan salt and why it is better than usual salt or even sea salt?

Himalayan salt is millions of years old and pure, untouched by many of the toxins and pollutants that pervade other forms of ocean salt (have you ever thought that sea salt is actually coming from the sea? And seas are not the cleanest places these days!)

Theres is a lot of information about this salt on the Internet. The following salt’s qualities easily persuaded me to start using it:

  • HS controls the water levels within the body, regulating them for proper functioning (meaning you body wont keep the water you really dont need)
  • Promoting stable pH balance in the cells, including the brain.
  • Encourages excellent blood sugar health
  • Aiding in reducing the common signs of aging
  • Promoting cellular hydroelectric energy creation
  • Promoting the increased absorption capacities of food elements within the intestinal tract
  • Aiding vascular health
  • Reducing muscle cramps
  • Increasing bone strength
  • Naturally promoting healthy sleep patterns
  • Creating a healthy libido
  • In combination with water, it is necessary for blood pressure regulation
  • Prevents cellulite, when compared to table salt
  • Reduces chances of developing rheumatism, arthritis and gout, when compared to common chemically-treated salt
  • Reduces chances of developing kidney and gall bladder stones when compared to common chemically-treated salt

If all these qualities above are not that important to you, please carry on using table salt! 🙂 If you would like to get a new habit and help your  body  get rid of any extra water easy – start using this wonderful pink salt!

Can be bought in health shops.



Lemon Zest

What goes through your mind, when you see in the recipe: “a zest of one lemon”? Every time I used to see this line I used to start swearing (to myself), knowing in advance that request was a pure Utopia! To get a lemon zest seemed to me a task similar to milking an ant! Aggrrrr! So much effort and the result almost close to zero. Not Gut.

One day I was grinding coffee and thought: “Mm, I think it is a Lemon Cake time!” And at the same time I had my Newton moment and realised that I could try to make a lemon zest with the help of my coffee grinder! Genius! Now look what happened.

1. I peeled the lemon skin off carefully.

2. Put it in the grinder.

3. Pressed start and after a few seconds….

here is the result!!

It is a very easy way to make lemon zest, it made my life so much easier! And the best bit – I freeze my zest in a little plastic box and use it any time I need it!


Leave a comment

Planning to make a cake? Make sure you use the right baking tin!

Want to make a cake? Excited? Cant wait?

My advice is: don’t even start making a cake if you don’t have a good baking tin! It is very very important to use a proper bakeware for the best results. Otherwise you will invest a lot of time and effort in making your perfect cake and it will fall apart when you try to scratch it out of your tin. (Oups!)

For me loose base tins are the best. They are very convenient to use. I have 2:

One is deep. It has a lock on a side – easy to open and release your cake.

One is low:

As you see, it is also from the “loose base family” but it differs from the one above. I love both of them! They help me to make perfect cakes and definitely make my life easier! 🙂

Where to buy: 

Online: Amazon, Any online bakeware shop, etc.

Offline: Homesense, TK Maxx, any shop with kitchenware!

Well, anywhere!

Please also remember:

– to butter your tin well before you put your dough in it.

– to let your cake cool down for at least 1 hour after you take it out of the oven. For the best results  – overnight. The cake will “settle down”, the texture will become firmer. The smells and tastes will blend better.

One more step to perfection, my friends! 😉

Leave a comment

Your cast iron grill pan

A good cast iron grill pan is your best friend in the kitchen.

Invest your time to choose a proper one: very thick, heavy and ribbed! Like this one ! (***it is not a paid advertising***)

Many of  the cast iron pans have a “seasoning coating”. It means there is no need to use oil for cooking. Sometimes I use the olive oil spray or apply a thin layer of olive oil with the paper towel (usually I do it for fish because it is more “sticky”. As a result, the meet, fish or vegetables become “grilled”, not “fried” – much healthier and as tasty! My pan is very old and well used. I am afraid all the “seasoning coating” has been washed off, but I dont see any difference.

Tip 1:

There is absolutely no need for oil if you preheat it well. Start cooking only when you grill pan is well heated!

Tip 2: 

Once you put your piece of meet, fish or vegetable on a pan, dont start “disturbing” it straight away, checking “how things are on another side”. Just leave it for 2-3 minutes. It will get cooked on this side, get dryer or release its juices (depends on what you are cooking) and you will be able to flip it over easily.

Good luck!