Sometimes you just need a mid-afternoon pick-me-up! These cookies are brilliant for snacks on the go, and are easy to add into your meal prep for the week.
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While I was away in Bali, Paul face timed me and he put the dogs on the camera. Oh those eyes! Asking “when’s mummy coming home?!” He wanted to give them a little treat, so gave them each their own spoonfuls of peanut butter (their favourite treat ever!)
I really wanted soup. Something soft and mushy – I’d spent three hours in the dentist’s chair earlier that day and I really wasn’t up to chewing a lot – but I’d had soup earlier that day, and the night before, and the lunchtime before that (#soupaddict)… so decided on a vegan ragu.
We’ve been in the Caravan for the last few weeks! We all love it – there’s something simple about life in the van. Everything has it’s place, there’s not enough room for excess ‘stuff’ and it’s so easy to clean. We’ve had all types of weather as well… from stunning blue skies and stinging sun, to rain and wind and temperatures that have had us all running for our jumpers and thick socks. If it’s one thing I know, eating and cooking in the van is a breeze. Again – you’ve got limited space so you really do learn to make do with what produce and dry goods you have on hand. So much fun! I was craving something thick and filling and full of protein. I’d slow cooked some chickpeas the day before (for hommus of course) and had some fresh firm tofu in the fridge. Easy – a curry it is.
I’ve had the house to myself this week – with Paul’s work schedule taking him all over the country, and my travels taking me far and wide, we don’t often spend a lot of time together. When he’s away, I love to go all out in the kitchen. I do when he’s at home as well, but I find myself being a tad more adventurous when it’s just me; so if the dish is a total flop, no one else has to suffer. I had some gorgeous fresh tofu staring at me from the fridge, longing to be eaten, and loads of chilli and coriander from mum and dad’s garden. I wanted something light, filling, grounding and spicy.
I shared a photo online a few weeks ago of some Polenta Chips that my mum had whipped up for me. It had a bunch of comments from people who wanted to know her secrets! “How do you get polenta chips to stay together?” “How do you make polenta smooth?” “How does she get her polenta chips crispy?”. So I asked her to share with us her secrets to the perfect, no fail, Polenta Chip. And in this case, her Lemon, Rosemary and Chilli Polenta Chips.
I remember years ago, working in a nursing home, and one of the staff told me about this diet she was on. She could only eat ‘white’ foods. Except flour. And sugar. Of course.
You know those recipes that you turn to on cold, wet, winter’s nights? The recipes that you know by heart, with no need to refer to book or screen? Recipes that warm the cockles of your heart and fill the kitchen with steam?
This is that recipe for me.
Truly one of the most versatile vegetables; cauliflower can be made into mash, rice, salad, ‘steaks’, and added to pretty much anything thanks to its versatile flavour and perfect texture. But purists out there will agree with me; cauliflower in soup is the bee’s knees.
Roasting the vegetables gives it a depth of flavour and texture that creates a heartiness that just boiling the vegetables doesn’t create; so roast away dear friends. And then blend!
While trying to find low-gi and low fructose smoothie ingredient that was as creamy and filling as banana, I started playing around with sweet potato.
Not only mildly sweet, but high in fibre, vitamin A, C, rich in beta-carotene and readily available for most of the year, it’s also a great banana alternative for those who find that banana is too mucous forming.
From a Traditional Chinese Medicine perspective, (my preferred modality) banana’s are very damp and form mucous in the body (along with a number of other foods).
Sweet Potato, while being cooling, helps to tonify the ‘Yin’ and aid in liver function.
Could this be the banana alternative I’ve been waiting for?
Bright, golden hues, with a stunning flavour profile, this smoothie is a winner. It’s like christmas in a glass, anti-inflammatory and filling to boot!
I used SteviaSweet in the smoothie, to bring forth the earthy sweetness of the sweet potato.
Note: this is a sponsored post, however all words and opinions are my own
Using two simple and creamy spreads, this otherwise plain pumpkin tortilla morphs into something spectacular.
A symphony of colour, golden pumpkin, passionate pink beetroot and vibrant greens…
Try this Roasted Beet Dip (recipe a part of Kale and Beet Pizza)