November 2014
Welcome to our first newsletter.  See the latest news and try Maria's pizza recipe.                                      Is this email not displaying correctly?
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Firstly, we would like to take this opportunity to say a big thank you for your support and the great feedback we have been receiving.  Secondly, the aim of these newsletters is to keep you in the loop and let you know of what is coming next and share some of that feedback as well.




In the loop

This is what we know:

  • You love the MixQuick and we now have more in stock.
  • You love the Eggz and they are have also arrived.
  • You also like the Butterscotch Chip Cookies and Wise Onion Rings.  These have also been reordered but are coming by sea and this will take a bit longer.  Expected mid December.


If you have any questions, feedback (we really appreciate feedback) or need some help, please feel free to call us on 1800 FOR PKU (1800 367 758) or send us an email at .



HOW DO I ORDER?  Simply log onto, select the low protein foods you want, view your “shopping cart”, and complete the payment details.  We generally pack and dispatch Monday-Wednesday to ensure that the order gets to you by the end of the week.


Shipping costs

The shipping costs are expensive and we know this.  We are looking at options to try and minimise them but, as we are a small company, we do rely on a warehouse to store all the goods and costly logistics support to send them all out.  The goods must be kept in a certain environment and a decision was made early on to send them out to you in polystyrene boxes so that they reach you in the best state possible. 

We don’t want to bring them all the way from the US only to have them get crushed on the last step.  The feedback we have had is that in 99% of cases you are very happy with the integrity of the goods when you receive them. The cold goods arrive cold and the pasta and biscuits have held their shape.

We are however looking at using cardboard boxes for some of the smaller orders of dry goods so please watch this space! 


“Maria’s pizza recipe.  It can also be used to make bread sticks”.  

600g Cambrooke Baking Mix

1 pkt yeast

pinch salt

100 ml olive oil

300 ml warm water

Put the Baking Mix in a large bowl, add the salt. In a jug, dissolve the yeast in the warm water.

Add the oil and then add the liquids to the Baking Mix

Work the dough until it reaches a consistency that can be kneaded by hand.....more flour can be added if the mixture is too sticky.  A useful tip is to coat your hands with a little oil to stop the dough from sticking to them.   

After kneading the dough, divide into 3 equal portions and roll into balls.  Place in an oiled bowl and cover with a tea towel.  Leave in a warm place and allow it to rise.  (This can take from 1 to several hours depending on the yeast and the warmth of the room.  At this stage the dough can be frozen for future use, but I prefer to par-bake the pizzas as this cuts down on time when trying to feed a hungry child and it also makes it easier to freeze them).

To par-bake the pizzas, place the dough balls onto a floured board.  Using your fingers, start in the middle and spread the dough until you achieve a round "pizza" base.  Prick the base with a fork and Sprinkle with oregano and a little salt.  Place on a piece of greased baking paper in a moderate oven for 3-4 minutes.  The pizza must still be spongy to the touch.

When using the pizza bases, spread tomato passata until the pizza base is covered, then add whatever topping you want, then sprinkle generously with PKU mozzarella cheese and bake in a moderate oven.  For par-baked pizza bases this is usually around 5 -10 minutes depending on the oven.  A tip is to sprinkle some olive oil over the toppings on the pizza as this stops everything from drying out too much.

This recipe can also be used to make bread sticks.

Bread Sticks Recipe

After the dough has been divided, take one of the dough balls and add a little salt and oregano.  Divide into 3 equal parts.

On a floured board, roll the dough into the thickness of a finger (the thinner the better as the dough will rise due to the yeast). Cut into the desired length, place on a piece of greased baking paper and bake in a moderate oven.

For a more savoury snack, add curry powder or rosemary to the dough.



Highlighted Products & Recipes


All Purpose Baking Mix

Mozzarella Shreds

Potato Latkes - see website for recipe


Banana Bread - see website for recipe

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