There's nothing like a hot drink to warm your cockles in the winter. Whilst I adore a coffee on occasion it tends to make me a little antsy, hot chocolates are delicious but predictable, and a good cup of herbal tea is always comforting but a little light weight. I've been excited about an array of medicinal hot drinks and coffee alternatives ever since I returned from Australia where they were on the menu of more than a handful of cafes and coffee shops. Enter, the turmeric latte.
This cup of hot stuff has been doing the rounds on social media and food blogs of late (often under the pseudonym 'Golden Milk' or 'Golden Latte'), and for good reason: it's soothing, immune-bosting, a touch sweet and totally photogenic. And frothy. Who doesn't love a bit of froth?
Cake seems to be a bit of a theme around these parts lately. Most references come down to the fact that I love to eat cake. But who doesn't, right? Cake would definitely make a feature in my final meal on earth, healthy or not. Since pretty much cutting all wheat from my diet cake has presented a bit of a dilemma for me. But because I am always motivated by the promise of cake I wouldn't let this stop me. The result? The healthy equivalent of an Orange and Poppy Seed Cake. Much like a sponge cake, but wheat-free, refined sugar-free, and incredibly versatile... it can also be made dairy-free, gluten-free and vegan if you so wish! The orange gives it a lighter feel than most dense gluten-free bakes and the poppy seeds ... well, they look pretty!
It's been a little while since we had a recipe up here on the blog, and whilst I love sharing the sweet stuff, that's not what the majority of my diet looks like. Even though I'd rather have some 85% dark chocolate over a bar of Dairy Milk any day, I'm definitely drawn to (natural) sweetness too. But then that's nature's wise radar for high-energy turned on, which is all good. But I've been making a conscious shift add more savoury meals to my day, especially at breakfast, which is such a simple step to set up stable blood sugars for the rest of the day. It's done wonders for regulating my appetite and helping cravings subside.
As I've mentioned before, swapping desert for raw vegan brownies can only take you so far. A treat is a treat. It's the real meals that will take you the distance and change your health. Embrace the savoury life. So here you have a salmon dish in all it's glory, ease and simplicity. And can I just say: YUM?!
I rarely follow recipes. I’m more of a ‘throw it all together and see what happens’ kind of gal when it comes to cooking and baking. I know that that’s a little dangerous with baking because it’s a somewhat of a culinary science, but more often than not it works out alright. Every now and then it’s a bit of a disappointment, and very occasionally its a complete fail. But mostly it’s good, pretty yummy in fact. And other times... it’s a bloody miracle: pure deliciousness. I’ve been baking and cooking like a crazy lady since I was about 13 so I have the hang of things these days and the fails are fairly rare. Which is a relief because God forbid that I might have to follow a recipe! And when It does go wrong? Well, that’s half of the fun of experimentation, right?
These brownies were one of those miracles - pure deliciousness. Inspired to bake after a paint-it-yourself pottery session with my flatmates to celebrate the end of exams (yes, we’re those kind of kids), with all those creative juices flowing and a need for some therapy we hit the kitchen to whip up something sweet, satisfying and far more virtuous than any ol’ conventional treat. My friend’s first reaction to these brownies was “We should sell these”, budding entrepreneur and make-it-happen girl that she is. I’d really consider it, only I think that there are a fair few people that need these brownies in their lives so I’m sharing the recipe. Enjoy!
Following on from my last post about gut health it seems only appropriate that I share a gut-loving recipe, especially after I tempted you with one! So here you have it: Coconut Water Kefir.
But first, I really ought to tell you a little more about what kefir actually is.
Traditionally kefir is a fermented drink made using dairy milk. It can, however, be made using coconut milk or any other nut or seed milk, plain filtered water or coconut water. It is made using kefir grains which are basically symbiotic cultures of lactic acid bacteria and yeast. Here we are using water kefir grains which are similar to those used in the traditional dairy version but are made of different cultures (i.e. contain different strains of bacteria) and are much more versatile.
We all know how important breakfast is for setting up our day. We have been told this hundreds of times. But each time the advice is slightly different and its no surprise so many of us get confused. So when a friend asked me recently what to eat given all the conflicting info and a lack of time I thought I would do my best to hopefully diffuse a little of the confusion.
Sugar. Its got a lot of flack recently, and rightly so in my opinion.
First, I just want to mention that sugars are a natural part of our diet that humans have been eating for thousands of years, mostly fruit and honey (i.e. ‘natural’ sugars - unrefined sugars that haven't been heavily processed). I don't want to demonise all sugar. BUT these sweet foods were only available at certain times of year throughout most of the world and weren’t found in the abundance that they are in our supermarkets.