Warm wild rice and chickpea nourishbowl (VG, GF)

As Autumn is well and truly here with the crisp mornings and evenings, gone are the raw salads and in comes the warm nourish bowls. The key to the perfect nourish bowl is incorporating a balance of complex carbohydrates, a protein source, a healthy source of fat and an abundance of [organic] vegetables. I also top mine with fermented vegetables such as kimchi or sauerkraut however I also love a good drizzle of fermented hot sauce.

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Turmeric cacao latte… with my kind of “superfoods”

As some of you are aware, I absolutely love my daily warm lattes which I prefer to call tonics. In the morning I usually enjoy a almond milk-based matcha latte and in the afternoons I have a organic-soy based turmeric cacao tonic loaded with reishi and chaga medicinal mushrooms.   I recently made my own turmeric cacao combination up which I mix with organic soy milk to make a frothy, hearty tonic. It warms the soul in so many aspects and I love it.

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“Creamy” polenta and slowcooked lentils (VG, GF)

Polenta is such a versatile grain that can be used for baking, making “creamy” polenta or crunchy polenta chips. Otherwise known as cornmeal depending on which part of the world you are from, it is a gluten-free grain that is considered a complex carbohydrate. My creamy polenta with slow cooked lentils is the ultimate comfort food for the evenings that have now become particularly chilly and the fireplace is asking to be lit.

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Gluten-free lemon and coconut teff cake (VG, GF)

Hello!

I was recently given an abundance of home-grown, organic lemons and limes from my parents as well as parent in laws. I am talkin’ literally a whole crisper filled with them. Luckily we go through them quite quickly but I was craving a lemon cake and realised that I had some teff flour lying around in the pantry and quickly whipped this up. I personally love the combination of lemon and coconut and this cake satisfied all the palates.

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Homemade natural body moisturiser

For many years before I transitioned into a natural, organic and more sustainable lifestyle I had been using many commercial products that were not only toxic to my body but often expensive too. Making my own moisturiser has been one of the best DIY choices I have made and not only does my skin love me for it but I am saving money! Using sustainable, economical, natural and cruelty-free products especially if I make it myself is so therapeutic and satisfying.

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Lemon, roast cauliflower, pumpkin & chickpea fettuccine (VG, GF)

The misconception that carbs are “bad” and should be avoided is rather disheartening in an era where eating disorders are abundant amongst many individuals in society. I am not going to deny the fact that I once too, feared the consumption of carbohydrates. Carbs are essential in a balanced diet as it is required not only as an energy source but it is also required in many metabolic pathways within the body. It is essential as an energy source for the brain in particular.

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Slowcooked black-eyed bean, pumpkin and broccoli curry (VG, GF)

 

As Autumn is finally here and the days are getting cooler, we naturally crave warming foods. This is ideal from the traditional chinese medicine (TCM) and ayurvedic point of views when it comes to eating warming/hot foods during the cooler months to maintain a healthy digestion and a balance in wellbeing. Gone are the raw vegetables,cold salads, smoothie bowls and nicecream and out comes the spices (think turmeric, cinnamon, cardamon, nutmeg, chilli, pepper, cumin and cloves), root vegetables and hot teas.

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