Summertime is officially here (in the Southern Hemisphere) and to be honest I’m probably the only one in this world who dislikes this season. I hate the feeling of feeling constantly hot and uncomfortable. Nonetheless, I do love the lighter, cooling and healthy food of Summer like sushi and salads.
I have a current obsession at the moment. That obsession is making bread simply out of legumes and vegetables- nothing else! To be honest, it all started with an intention to make falafels using mung dahl however I couldn’t be bothered rolling them into balls so I poured the mixture into a lined tin and made a loaf! I was rather surprised at the outcome to be honest; a light but filling loaf that is gluten-free (and vegan friendly) as well being high in fibre and protein.
Good evening (to those in the Southern Hemisphere!) lovely humans. I hope all has been well. I have been a little absent from this platform for awhile as my husband and I have been on a much-needed getaway amongst the ups and downs of the IVF journey. Oh, did I also mention that I have a giant essay worth half the semester’s marks. I thought I’d pop on here and post the recipe for this slowcooked butter beans stew which we had with some steamed organic artichokes and roast rosemary potato.
Good evening lovely humans- I hope you are well and happy. I have just come back from a beautiful holiday in Tasmania with my husband and I feel so refreshed and relaxed. As much as I’d love to relax amongst nature, drive around farmland, pat and feed animals and eat delicious food, I am slowly getting back to reality. I have spent the day catching up on online lectures and currently, I am writing this blog post and watching latest Riverdale episode, all whilst eating organic chocolate in my pyjamas.
One may be aware of my love for lentils and beans- all legumes in fact! They are so versatile, packed full of nutrients including fibre, protein and folate and are so affordable especially when purchased in bulk. Lentils in particular are higher in protein compared to beans and are an excellent source of B vitamins and iron.
Have you even had cabbage rolls? I had lots of organic cabbage laying around in the crisper and wanted to try something different for dinner so I came up with this delicious, healthy and relatively easy recipe. Lightly steamed cabbage leaves, filled with a mushroom lentil mixture and rolled up before baking in a tomato passata sauce with macadamia feta sprinkled on top. Have you even had cabbage rolls?
Happy weekend pals! Those from the Southern Hemisphere, I hope you are all enjoying this beautiful Spring sunshine (and not suffering from the much-dreaded hay fever like I have randomly started!). I’ve been craving some muesli bar-like snacks for awhile and came up with this recipe using organic puffed quinoa that I found at my local health food store.