I have been making my own muesli combinations for years as it is efficient, economical and you can add whatever ingredients you desire. My go to combination is always organic and if possible, locally sourced. They include organic rolled oats, chia seeds, flaxmeal, sesame seeds, almonds, pepitas (pumpkin seeds), sunflower seeds, coconut flakes and cinnamon. Although soaking your oats and milk overnight is essentially easier to digest, sometimes you do not feel like oats until the morning!
Did you know that passionfruit grow in two seasons? Neither did I until recently. I was generously given some homegrown passionfruit from my parent-in-laws which made me so happy as they are easily one of my favourite fruits. They are loaded with vitamin C, vitamin A, flavonoids and antioxidants. Is anyone else a fan?
I wasn’t going to write a blog post for this recipe however I had a few individuals on Instagram message me for it… so here it is! I must admit that lasagna was not one of my favourite foods even in my pre-vegan days however I recently found some good quality, gluten-free lasagna sheets made out of lentils! I decided to create a dish using beluga lentils and leftover roast vegetables. This is a simple yet delicious meal that takes minimal effort and time.
Does anybody else crave snacks continuously during the day when the weather is cooler? I certainly do and its always baked goods. Lucky I always have a healthy baked stash on hand like these gluten-free, vegan banana and chocolate chip cookies. I found a forgotten jar of green banana flour in the pantry and decided to use it in this cookie recipe.
Have you baked with banana flour before? Green banana flour is high in potassium and fibre as well as being an excellent source of resistant starch. Resistant starch is fermented by healthy intestinal bacteria and turned into short-chain-fatty-acids (SCFAs). Hear SCFAs play a vital role in the human body including being a source of energy for the cells in your gut.
Hummus is always a staple in the fridge as it is a delicious source of protein, fibre and complex carbohydrates to add to our meals. I usually make a large batch at a time to last a few days and often freeze another batch as well. Although chickpeas are the usual legume of choice for hummus, this recipe utilises the humble cannellini bean which I purchase dry, in bulk.
Winter being officially here this week, soup weather has also begun! Unfortunately more often than not, soups can be overly thin and filling for no longer than a hot minute. I prefer thick, chunky soups that are nutrient rich- filled with warming spices, grounding vegetables and a good dose of healthy plant based protein and fats. The addition of my homemade no-knead chickpea flour flatbreads were a lovely addition to the meal.
Pasta is a regular go-to dish in this household as it is quick and convenient. Gone are the days of fearing pasta and other carbohydrates! This organic spelt penne pasta with a lentil “meatball” passata is high in protein, complex carbohydrates as well as fibre.