Tag Archives: low calorie

Buckwheat Burgers – only 92 calories each

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IMG_0333I was surprised to realise that I hadn’t written up this recipe before now! Buckwheat is a fantastic whole food, a seed rather than a grain, and good for people who are trying to avoid gluten. As well as being rich in complex carbohydrates, it is also a useful protein source, and as we are trying to encourage each other to include more plant-based protein in our diet, this is a great food to discover, if you aren’t already familiar with it.

Buckwheat burgers are simple to make, cheap and delicious to eat. They make a great vegan fast day meal. They are splendid stuffed into a piece of pita bread, with or without salad, tomato sauce or whatever other dressings you may fancy. They help to keep you warm all day in winter if you have one for breakfast. Try one with a fried egg, mushrooms and toast! Or have one or two for an evening meal with rice and vegetables.

Mostly, buckwheat gets used as a flour here in France, to make galettes de Sarrasin. You may also come across it as soba noodles. Although it is also called blé noir (black wheat) it is not related to wheat at all.

But I am not going to use flour, I am going to start with whole buckwheat groats.

Buckwheat Groats

These ones are already roasted (kasha grillé), but if yours are not, they can be easily toasted in a dry frying pan over medium heat. Keep shaking the pan so that the groats move around and get evenly heated and just start to turn a little darker. This improves the flavour.

Then they need to be roughly ground. The easiest way to do this is in a food processer, blender or grinder, but I guess you could do them in a pestle and mortar for you arm exercises…. You want to have some texture, not create a fine flour. A few pulses in a good blender will suffice.

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Next, put into a bowl and add boiling water and mix with a fork, until the mixture holds together. If it is too dry, it will be crumbly.

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Cover and leave this to rest for a few minutes, to cool and absorb the moisture. Then form into a smooth ball, adding a little more water if necessary.

Put onto a floured board (using some buckwheat or wholewheat flour) and roll into a fat sausage shape.

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Slice into 8 rounds, about 1cm thick, dusting with flour as you make them.

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These are then fried in a little oil until nicely browned on both sides. Then pour some tamari soy sauce into the pan and let them sizzle, flipping them over and adding a little more tamari if needed. This gives the crust a lovely savoury flavour.

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A super vegan low calorie meal, suitable for a 5:2 fast day: 2 burgers and a heap of stir fried veggies will be less than 300 calories. Include some chopped nuts, sunflower or sesame seeds or a tahini dressing to increase the protein content.

You can freeze them uncooked – open freeze and then wrap individually. Defrost before cooking.

Really, very little effort and it is hard to figure out why they aren’t better known! I think this way of making them is much more successful and tasty than boiling the grains, or pre-soaking them. 

Buckwheat Burgers

  • 1 cup / 170 grams buckwheat groats – 567 kcals
  • 1 tbsp vegetable oil – 120 kcals
  • 1 tbsp tamari – 15 kcals
  • 10g buckwheat flour – 33 kcals

Makes 8 burgers
Per burger: 92 kcals
Carbs 16g Protein 3g Fat 3g

Thai Salmon Patties with Pickled Vegetable Ribbons <250kcal

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Thai Salmon Patties with Pickled Vegetable RibbonsI was reminded of these when a member of the 5:2 Intermittent Fasting Diet group on Facebook asked for a fishcake recipe that didn’t require the use of breadcrumbs or mashed potato. I can’t wait for our next 5:2 fast day to do them again! Pickled vegetables are quite a thing now, turning up regularly on Masterchef as an accompaniment. It’s a great way of adding some zingy flavour without a lot of calories.

Thai Salmon Patties with Pickled Vegetable Ribbons

I had always thought that fish cakes needed potato or something to hold them together, but not so, these work beautifully. I like to make them small so that they cook quickly and the centre stays moist and pink. 

I’ve usually done the fish patties with salmon, but they would work equally well with any firm white fish or tuna or swordfish.

As an alternative to rice wine vinegar, try apple cider vinegar. I use maple syrup as it mixes in easily, but you could use coconut sugar or raw brown sugar instead. A little sweetness adds to the complexity of flavours.

Cucumber and carrots are obvious candidates for pickle, but you could use courgettes, beetroot, cauliflower or fennel as alternatives and slices of red onion instead of spring onion.

Serves 2

  • 250g salmon fillets 244 kcals
  • 2 tsp grated root ginger 4 kcals
  • 1 tbsp chopped coriander leaf
  • 1 tsp Thai red curry paste 10 kcals
  • 1 tbsp Tamari soy sauce 16 kcals
  • 1 tsp maple syrup 12 kcals
  • 1/2 tbsp rice wine vinegar 6 kcals
  • 1 carrot 26 kcals
  • 1/2 cucumber 18 kcals
  • 2 spring onions 10 kcals
  • 1 tbsp groundnut oil 120 kcals

Put the salmon, ginger, coriander, Thai curry paste and Tamari into a food processor and whizz until the fish is minced. With damp hands, form into 6 patties. Keep them cool while you prepare the vegetables.

Mix the vinegar and maple syrup in a bowl.

Peel the carrot and cucumber into long strips or ribbons and cut the spring onion into long slivers. Add to the bowl and toss together well.

Heat the oil in a frying pan over medium heat and fry the patties for a couple of minutes on each side, until just cooked through.

Serve immediately with the vegetable pickle.

Per serving: kcals 228
Carbs 12g Fat 11g 7g

For a main meal, also serve some steamed broccoli and wilted spinach.

Thai Salmon Patties with Pickled Vegetable Ribbons

This recipe is in my book 5:2 Healthy Eating for Life, available on Amazon in kindle or print format.

12 Super Soups – for fast days or any day

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Italian Vegetable Soup Spicy Chickpea and Spinach Soup _MG_5269-2 Tuscan Zucchini Soup Mushroom and Celery Soup Spring Minestrone Soup Hot and Sour Chicken and Mushroom Soup Watercress Soup Carrot and Coriander Soup butternut squash soup _MG_3080 Simple Vegetable Soup

I love soups! They are a great way of filling up before your main course, or make a perfect lunch. They can showcase all kinds of vegetables and elevate them to become star ingredients. They are a great way of increasing your veg intake, so helping you to have more fibre and get your five-a-day.

I make my own stock quite often, but if not, a good quality bouillon powder or cube is perfectly acceptable – especially on a fast day, the extra salt can be very helpful at balancing your electrolytes, so keeping headaches and light-headedness at bay.

Most of these soups are easy to prepare and quick to cook and can be simmering gently while you get on with making a main dish. I often make a larger quantity than I need and freeze leftovers for another day.

Vary your textures, from a clear broth such as in Hot and Sour Soup, to a hearty chunky soup such as the Spicy Chickpea and Spinach, with a variety of smoother textures in between. A stick blender is a really useful but inexpensive tool that helps to make smooth soups easily, right in the pan, without extra washing up.

Make the most of herbs and spices to add flavour and depth – a little sprinkle at the last minute is appealing to the eye as well as to the palate. Try a grating of strongly flavoured cheese, such as parmesan, a spoonful of pesto, a few toasted slivers of almonds, a swirl of yogurt, finely chopped fresh herbs, some drops of chilli sauce or some freshly roasted and ground spices.

Here they are, in order of calorie counts and with links to the recipes.

12 Super SoupsPhotosNumber of Calories
Mushroom and CeleryMushroom and Celery Soup36
WatercressWatercress Soup60
Hot and Sour (Tom Yum)Hot and Sour Chicken and Mushroom Soup76
Moroccan Cauliflower with AlmondMoroccan Cauliflower Soup87
Tuscan ZucchiniTuscan Zucchini Soup89
Carrot and CorianderCarrot and Coriander Soup97
Bargeman's Tomato_MG_5269-2110
Caribbean Butternut Squashbutternut squash soup120
Italian VegetableItalian Vegetable Soup124
Spicy Chickpea and SpinachSpicy Chickpea and Spinach Soup150
Spring MinestroneSpring Minestrone150
Click on the links above for the recipes

All the recipes are in my book 5:2 Healthy Eating for Life, available on Amazon in kindle and print editions

A Fast Day Meal Plan, with porridge for breakfast

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Winter TreeOn a chilly day, you might like to start a fast day with porridge, which is low-GI and can help keep you feeling full for a remarkably long time. Make the porridge using water and add a little soya or semi skimmed milk when serving, if you like – or have a chopped prune instead (20 calories per prune), which can be helpful for your digestive system.

Simple Vegetable Soup

I’ve included my Simple Vegetable Soup again, which is a fast day standby for me. I always have a packet of ready prepared chopped vegetables in the freezer, so it is a quick and easy soup to make when you are hungry, with 100g of vegetables, a tsp of stock powder and 250ml of water – bring to the boil, simmer for 10 minutes and whizz with a stick blender to vary the texture.  If you choose not to have breakfast, you could have a more substantial soup instead.

Smoked Haddock with Poached Egg and wilted Spinach

Again, main course is really simple and doesn’t take long to prepare, so this menu is ideal when you have had a busy day. You could use frozen fish and frozen spinach too, so as long as you have some fresh eggs, this is something that can be prepared entirely from what you have in store. No excuses!

Mocha Dessert

For dessert, it is easy to use fromage blanc or greek yogurt as the basis and vary the flavours with some simple additions. Here I have used the classic combo of coffee and chocolate, but you can experiment with different essences, fresh or dried fruits, snipped candied peel, chopped toasted nuts, a sprinkle of cinnamon… lots of possibilities and it doesn’t take much to give it a bit of added zing. I find it helps to make a meal feel complete, and it doesn’t need any sugar (though I did add a little honey to the mocha dessert, as it can be helpful to getting a good night’s sleep after a fast day).

You’ll find the recipes for this dinner here or in my book, 5:2 Healthy Eating for Life, which is available in kindle and print editions from Amazon worldwide.

Fast Day Menu with Breakfast and Dinner
Breakfast
Make up your porridge using water
15 / 20g of Porridge Oats (55/70), with 50ml soya milk (20)
Dinner
Simple Vegetable Soup_MG_0303Mocha Dessert 105 kcals
Simple Vegetable Soup (70)Smoked Haddock with 1 or 2 Poached Eggs on a bed of Wilted Spinach (210/285)Mocha Dessert (105)
Total Calories for the day 460/550

Spicy Chickpea and Spinach Soup – 150 kcals per serving

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Here’s a warming and satisfying soup that works well for a fast day or as a lunch or supper any day. This one is is my book 5:2 Healthy Eating for Life (available on Amazon worldwide in print or kindle editions).  

Spicy Chickpea and Spinach Soup

I used sunflower oil for sautéing the onions, but coconut oil would be great for this. You can vary the green vegetables according to what’s available – I’m going to try this next time with some of my home-grown kale. You could use any canned beans, but I love the almost nutty flavour of chickpeas. For a non-fast day a swirl of coconut cream on top and some slivers of toasted coconut would be lovely.

Spicy Chickpea and Spinach Soup

Serves 4

  • 1/2 tbsp sunflower oil 60 kcals
  • 1 onion, chopped 44 kcals
  • 1 clove garlic, chopped 4 kcals
  • 2.5 cm root ginger, finely grated 9 kcals
  • 1/2 fresh green chilli, finely chopped 4 kcals
  • 1 litre vegetable stock 24 kcals
  • 2 large carrots, chopped 58 kcals
  • 400g can of chickpeas, drained 339 kcals
  • 150g spinach leaves, washed and shredded 35 kcals

For the garam masala

  • 1 tsp cumin seeds 8 kcals
  • 1 tsp coriander seeds 5 kcals
  • 1/2 tsp turmeric 4 kcals
  • 1/2 tsp black pepper 3 kcals
  • 1/2 tsp cayenne powder 3 kcals
  • 1/2 tsp ground cinnamon 3 kcals

Heat the oil in heavy pan over low-medium heat and sauté the onion, garlic, ginger and chilli for a few minutes, until the onion starts to become translucent and soft.

Add the garam masala and cook for another couple of minutes, until the spices are fragrant – add a splash of water if necessary to stop them burning.

Add the stock and carrots, bring to the boil and then lower the heat and simmer for 10 minutes or so until the carrots are tender.

Add the chickpeas and then whizz a little with a stick blender, making sure to leave some nice chunky bits.

Add the spinach and cook for a few more minutes until the spinach is wilted.

Serve in warmed bowls.

Per serving: kcals 150
Carbs 23g Fat 4g Protein 7g

 

Smoked Haddock and Cauliflower Gratin – 350 calories

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Smoked Haddock and Cauliflower GratinWe really enjoy tasty smoked haddock on a fast day, but were getting just a tad bored with the same old simple wilted spinach, smoked haddock and poached egg that we have had so often.

IMG_1810IMG_1815So I looked online for some inspiration and found an interesting recipe on BBC Good Food, from which I developed this fast day friendly version.  Using cauliflower on top of the spinach and fish turns this into a complete meal.

Choosing a strongly flavoured cheese like parmesan means that you can use a lot less but get a fantastic flavour. 

This got the thumbs up from us both and I will definitely be making it again!

For a vegetarian version, you could use smoked tofu, which would have a similar balance of flavours. But I also think that it would be lovely with a couple of big mushrooms each and maybe some chopped walnuts in the topping and some extra cheese. 

 

 

 

Smoked Haddock and Cauliflower Gratin
Serves 2
A fast day friendly fish gratin! Totally delicious and satisfying, a one-dish meal. the cauliflower makes an excellent alternative to potatoes.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 200g leaf spinach
  2. 2g butter (a trace)
  3. 170g smoked haddock, skinned and cut into 2 portions
  4. 1 large tomato, cut into 8 wedges
  5. ¼ cauliflower, cut into florets
For the topping
  1. 100ml creme fraiche
  2. juice ½ lemon
  3. 20g parmesan cheese, freshly grated
  4. ½ red onion, finely sliced
  5. a pinch of freshly grated nutmeg
  6. 1 tbsp dried breadcrumbs
Instructions
  1. Preheat the oven to 180c Fan.
  2. Lightly grease a shallow oven proof dish.
  3. Put the cauliflower florets in a saucepan of boiling water to cover and simmer until just tender.
  4. Put the spinach in a colander and gently pour over hot water from a kettle to wilt it.
  5. Freshen under cold water and then squeeze out as much water as possible.
  6. Roughly chop the spinach and spread over the bottom of the oven dish.
  7. Lay the haddock fillets over the top and tuck the tomato pieces around them.
  8. Drain the cauliflower florets and distribute evenly over the top.
  9. Season well with black pepper.
  10. Mix together the cream, lemon juice, parmesan and onion with some freshly grated nutmeg.
  11. Spread over the top of the cauliflower.
  12. Sprinkle with breadcrumbs.
  13. Bake in the oven for about 30 minutes until the topping starts to turn golden.
  14. Serve at once.
Adapted from BBC Good Food
Adapted from BBC Good Food
Focus on Flavour https://www.focusonflavour.com/

Lemony Yogurt Cheesecake – with Strawberries

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Lemon Yogurt Cheesecake with Strawberries

It’s been a bit of a strawberry fest over the last couple of weeks, it has been a really prolific harvest this year and we haven’t been able to keep up with eating them fresh.

So far I have made Strawberry and Lavender sorbet (very good), Strawberry Fromage Blanc Ice Cream (lovely), Strawberry and Rhubarb with Meringue Topping (delish), gently cooked alongside Spiced Pineapple and we’ve eaten them plain with and without cream, as Eton Mess – mixed with meringues and vanilla ice cream – and as a savoury dish, combined with avocado in a salad (very complementary).

Still there are more!

So I decided to try drying some in the oven. I made a coulis. I cooked some gently as a compote. Then I made my low calorie, greek yogurt based, New York style cheesecake with lemon and topped it with fresh strawberries.

This makes a great treat for the weekend, but doesn’t leave you feeling over-stuffed. Of course with just the two of us we didn’t want to waste it, so we had a tiny sliver each for dessert on our fast day too….

Lemon Yogurt Cheesecake with Strawberries

Lemony Yogurt Cheesecake with an Oatcake Base

Using oats instead of digestive biscuits (Graham crackers) for the crust and delicious Greek yogurt instead of cream cheese for the filling, makes this a much lighter but still delicious alternative to a classic New York Cheesecake. 

Serves 8

  • 7 oatcakes, crumbled 408 kcals
  • 50g unsalted butter, melted 359 kcals
  • 70g raw cane sugar 280 kcals
  • pinch sea salt
  • 1 tsp vanilla extract 6 kcals
  • 600g low fat Greek yogurt 450 kcals
  • 2 large eggs 143 kcals
  • 2 large egg yolks 108 kcals
  • 1 tbsp cornflour 26 kcals
  • zest and juice of 1 lemon 17 kcals

Preheat oven to 140°C (fan).

Mix oatcake crumbs and melted butter, then turn out into a 20cm (8-inch) loose-bottomed cake tin pan and press mixture into an even crust across the bottom, with the back of a spoon.

Bake for 10-15 minutes until firm and dry, then remove from oven and put on a wire rack.

In a large bowl, beat eggs and egg yolks on low speed, then add sugar, cornflour, salt, vanilla, and yogurt and continue to beat on low speed until light and slightly bubbly.

Add lemon juice and lemon zest and beat briefly to incorporate.

Pour mixture into prepared crust and place in the centre of the oven.

Start checking cheesecake after 50 minutes and then every 5-10 minutes after that, by shaking the pan gently – the filling should look creamy but firm at the edges, and still appear slightly jiggly in the centre (it will firm up as it cools).

Remove from oven and set on a wire rack to cool to room temperature.

Refrigerate for at least 4 hours (or overnight) before serving.

Per serving: kcals 225
Carbs 20g Fat 11g Protein 11g

I didn’t calculate the calories for the strawberry topping, I would  guess no more than 20 calories per serving, including the ‘nappage’ (can’t think what that’s called in English!).

Strawberry Coulis

Perfect to top a simple dessert of fromage blanc or Greek yogurt, to drizzle over ice cream or to top a cheesecake.

Serves 2

  • 100g strawberry pieces 34 kcals
  • 2 tsp golden granulated sugar 33 kcals
  • a few drops of aged balsamic vinegar 1 kcal

Wash the strawberries and put in a small plan with the sugar and vinegar.

Cook gently for about 5 minutes until soft enough to pass through a sieve.

Per serving: kcals 34
Carbs 8g Fat 0g Protein 0g

 These recipes are taken from my book “5:2 Healthy Eating for Life” which is available on Amazon in print and kindle formats.

Delightful Seasonal Dessert – Strawberry and Rhubarb with Meringue Topping

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Strawberry and Rhubarb with Meringue Topping

Strawberry and Rhubarb with Meringue Topping

I was so thrilled to discover that you can make something that has the same lusciousness as a lemon meringue pie, but without the pastry. Rhubarb is a wonderful partner with strawberries and has a delightful tartness that contrasts really well with the slightly sweet berries. If you find that rhubarb is available before the strawberries are in season, then you can use a tablespoonful of strawberry jam instead of fresh fruit (12 calories per serving extra), but I highly recommend using fresh fruit if possible.

Serves 4

  • 500g rhubarb, chopped into 3cm lengths 105 kcals
  • 2 tbsp Acacia honey 128 kcals
  • half an orange 43 kcals
  • 2 eggs, separated 126 kcals
  • 50g caster sugar 194 kcals
  • 100g strawberries, hulled and sliced 34 kcals

Heat the oven to 160ºc (fan).

Use a peeler or sharp knife to take the outer skin from half an orange without any of the pith, then slice into fine strips.

Juice the orange. Put the rhubarb in a shallow ovenproof dish with the honey, orange rind and juice. Bake uncovered for 30 to 40 minutes, until the rhubarb is soft, but still holds its shape.

Meanwhile put the strawberries in a small pan and cook gently until the strawberries have softened, about 5 minutes.

Mix the rhubarb and strawberries with the egg yolks and divide between 4 ramekins. Put the ramekins onto a baking sheet and cook in the oven for 10 minutes.

Meanwhile, whisk the egg whites until stiff, then add 25g of sugar and whisk again. Fold in the remaining sugar.

Pile the meringue on top of the ramekins and ensure that the rhubarb is completely covered. Bake for 10 to 15 minutes until golden brown, then serve immediately.

Per serving: kcals 157
Carbs 32g Fat 3g Protein 4g

Strawberry and Rhubarb with Meringue Topping

 

Caribbean Butternut Squash Soup – 120 calories per serving

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As the last of the summer vegetables get turned into ratatouille, my thoughts turn to warming winter soups and stews to see us through more chilly fast days.

One of my favourites is a spicy soup based on pumpkin or butternut squash, full of Caribbean sunshine.

butternut squash soup

Caribbean Butternut Squash Soup
Serves 4
Bring a touch of Caribbean sunshine to cool autumn or winter days with this colourful and spicy soup.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 10g unsalted butter
  2. 1 onion, chopped
  3. 1 leek, chopped
  4. 1 clove garlic, finely chopped
  5. 2.5cm piece of root ginger, finely chopped
  6. 500g butternut squash
  7. 1 litre vegetable stock
  8. 2 tsp hot curry powder
  9. ½ tsp ground ginger
  10. ½ tsp grated nutmeg
  11. Sea salt
  12. Freshly ground black pepper
To serve
  1. 1 tbsp chopped coriander or parsley
  2. 1 tbsp crème fraiche
Instructions
  1. Melt the butter in a large pan.
  2. Add the onion, garlic and ginger and cook for 1 minute without browning.
  3. Add the spices, stir then add chopped leek, squash and stock.
  4. Bring to the boil, stir and simmer for 20 to 30 minutes until squash is soft.
  5. Add seasoning to taste.
  6. Serve sprinkled with chopped herbs and a swirl of cream.
Notes
  1. This recipe works equally well with any kind of winter squash, such as pumpkin or butternut. If you blend it until smooth it is creamy and luxurious, or if you leave it slightly chunky it seems wholesome and earthy.
Adapted from A Carriacou Cookbook by Rosamond Cameron
Adapted from A Carriacou Cookbook by Rosamond Cameron
Focus on Flavour https://www.focusonflavour.com/

I’m normal! At least weight-wise….

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After goodness knows how many years of being overweight, I have now achieved a major target – I am in the healthy, normal zone of BMI for my age and height! Thank you Michael Mosley for revealing the benefits of 5:2 to us! I really think that this has radically changed our lives for the better.

Not only do we look better, but we feel more energetic and have been able to tackle a major change of outlook. With the prospect of improving, rather than declining health, we are now considering moving aboard a barge and exploring the canals of Europe. Having lived on a yacht for several years in the Caribbean earlier this century, this isn’t such a major upheaval as it might seem for us, but before we can undertake such an activity, we need to sell our house, so this week I have spent time on creating a website for that http://houseinfrancewithincome.com/ – hence not much in the way of updates here!

But of course we are still eating healthy food and are planning to continue with the 5:2 way of life. I still have a couple of kilos to lose to get comfortably under 9 stone and well within the healthy BMI zone and Graham is finding that he is hovering around his target quite comfortably.

Here’s a few of the interesting and flavourful meals we have eaten this week. I’ve not had time to write up the recipes or check the calorie counts exactly, but I can assure you that these will all fit into a healthy, balanced meal plan designed to keep you slim 🙂 I hope they will inspire you  :-

Wholewheat Tagliatelle with Tenderstem Broccoli and Chilli

Wholewheat Tagliatelle with Tenderstem Broccoli and Chilli Flakes with Parmesan – based on recipe in Delicious magazine

Sticky Chicken with Rice and Sweetcorn

Sticky Chicken on a bed of stir-fried vegetables, with Camargue Red and Brown Rice with Sweetcorn and Satay Sauce

Scotch Eggs with Light Coleslaw

Oven Baked Scotch Eggs with Light Coleslaw

Flageolet, Pepper, Spring Onion and Guindilla Salad

Flageolet, Red Pepper, Spring Onion and Guindilla Pepper Salad

Crustless Asparagus and Smoked Salmon Quiche

Crustless Asparagus and Smoked Salmon Quiche with Cauliflower Mash

A duo of beetroot, celery and apple salads

A duo of beetroot, celery and apple salads with a tahini and yogurt dressing

Baked Fish with Caper Dressing and Salsa Brava

Baked Salmon with Caper Dressing and Salsa Brava

Pea, Lettuce and Sorrel Soup

Pea, Lettuce and Sorrel Soup

Stuffed Pancakes au Gratin with a fagot of asparagus

Stuffed Crepes with a cheesy sauce, with a fagot of asparagus and a fennel, radish and rocket salad

 

If you do find inspiration from my blog, the best way I can think of for you to say thank you, would be to help support the sweet granddaughter of my closest childhood friend. Little Lexi Sky was born with muscular dystrophy and cerebral palsy and has a difficult life ahead of her. She requires 24 hour care and equipment that is not covered by the NHS. Any donations would be so gratefully received, thank you.  Please go to http://tinyurl.com/LexiSky