Good evening lovely people! I hope you have all been healthy and well and enjoying the seasonal transitions wherever you are in this large, large world. Autumn and Winter are my favourite seasons so I am beyond delighted for the cooler days to have finally kicked in- my vegetable garden also appreciates it! I am here tonight to let you know of this simple recipe for a healthy and delicious plum compote.
As the mornings become chillier, the breakfasts become warmer. I used organic, local Sundowner apples in this recipe which definitely brings the Autumn vibes. Served on top of warm oats and topped with activated walnuts, it is perfect.
We have all seen the vegan variations of potato-bake on our social media feeds however they usually use a large quantity of cashews, sunflower seeds or tofu. Don’t get me wrong, there is absolutely nothing wrong with these ingredients however it is nice to have an alternate variation. This recipe is nut-free, seed-free and soy-free however remains high in protein thanks to the use of cannelloni beans. As always, I use organic potatoes as conventionally-grown ones are heavily sprayed with pesticides.
As some of you may have noticed, I am loving these poached organic Bosc pears. Personally, Bosc pears are not that delightful raw as a snack however when poached, baked or added to cakes- they’re a delight! Pears are currently in season and poaching them with herbal tea (yes, herbal), cinnamon/cassia quill and star anise is so perfect for this Autumn/ Winter phase.
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.