First recipe for 2019 and couldn’t be more happy to share this earthy, nutritious, vegan salad with you.
Slowly getting back into routine as the new year has well and truly begun. With Summer entertaining, drinking, and lets be honest over eating, I am glad to be getting back to some sort of normal eating regime. My body was feeling sluggish, under nourished and lethargic. But we all do deserve to enjoy the festive season and indulging with family and friends is all part of the spirit of Christmas/New Years after all.
Continue reading “Turmeric Roasted Cauliflower and Pomegranate Wild Rice Salad”
Kale is definitely one of the healthiest and most nutritious plant foods in existence. Kale well earns its superfood badge, here are 10 reasons why.. Continue reading “Top 10 Benefits of Eating Kale & How To Make Kale Chips”
One of my all time guilty pleasures is pasta, I mean who doesn’t love pasta?
I try not to eat it too regularly but when I do I make it worth it. There is just something so satisfying about a big bowl of pasta with a homemade sauce that is so utterly gratifying, you know what im talking about.
I like to use spelt pasta or quinoa pasta when I can as an alternative . I find the spelt pasta the closest in flavour and texture though without the heavy carb feeling afterwards. Spelt is low in GI so has slow releasing energy rather complex carbohydrates that gives us that full sluggish feeling, making it harder to digest. However, it is not gluten-free so if that is your requirement use quinoa or a grain pasta instead. Continue reading “Sicilian Eggplant Caponata Pasta”
Soup season is upon us and what better way to start the winter off than with a big bowl of nourishing cauliflower chowder. We often associate chowder with the classic seafood chowder with its thick, creamy consistency it naturally sounds and feels comforting in these colder months.
This vegetarian version is a lighter take on an authentic chowder recipe which is normally made with floury potatoes and heavy cream. Can also be easily made vegan with the elimination of the cheese. Even though it doesn’t contain those heavy ingredients with the addition of the cannellini beans it simulates the same sort of fulfilling comfort.
Continue reading “Cauliflower, Corn and Cannellini Bean Chowder”
Have you tried Matcha Green Tea? Cooked with it? Or even know what it is?
This ancient Japanese green tea is an antioxidant powerhouse! This powerful superfood is made from Japanese green tea leaves stone ground into a powder form which makes an even higher amount of health benefits than green tea leaves itself. It supports sustainable energy and weight management, helps control stress levels and boosts immunity which can be helpful in cancer prevention.
Without getting too technical in a nutshell Matcha Green Tea can make you feel more relaxed, vitalise your skin and an overall powerful detox for your body.
So how do we use it?
There are many ways in which you can include Matcha in your day, easiest way is in your morning smoothies, smoothie bowls, adding it to heated milk to make an evening latte. You can also use it in baking cakes, biscuits, ice-cream and raw desserts.
The first time I’ve experimented in cooking with it I made a raw Matcha Mint Slice and I was definitely pleasantly surprised. It has more of a subtle flavour when mixed in baking but gives this vibrancy of colour that is just divine. The combo with the mint works so well together the possibilities are endless. The Japanese have a lot to say when it comes to health and vitality the figures show for itself. Start enjoying that cup of Matcha Green tea sooner rather than later and you will feel better for it. Makes sure to get an organic high quality ceremonial grade one, which is of highest quality, ask your health specialist at your local health food market for recommendations.
I will be trying a few different recipes with Matcha, some choc Matcha bliss balls may be next!
Continue reading “Lets Talk About Matcha…”