It’s hard to believe that I used to literally fear the thought of having a mouthful of pasta let alone a plate of it and boy, am I glad I snapped myself out of it! Carbohydrates… any food in general, should not be feared however in this current day and age where there is always a [food] trend to partake, it’s hard to know what is worthwhile.
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.
Not a day goes by without a dose of my beloved matcha, usually as a soy matcha latte. When my love for matcha, chocolate and cookies combine, it results in these delicious cookies. These have the perfect combination with a subtle hint of matcha powder and melty [vegan] chocolate chips.
So on this chilly, winter’s day I should be studying for my upcoming exam but to true Diana-style, it seems that I’d rather procrastinate or moreso, procrastibake. Fast forward an hour or so and here I have an amazing banana, passionfruit and pecan cake using wholemeal spelt flour and passionfruit yoghurt. So soft. So comforting. So delicious.
Oh look, another potato recipe! Who doesn’t love the humble potato though. A powerhouse of nutrients despite the confusion in society where they are considered unhealthy due to their carbohydrate component. But what people do not realise is that potatoes are not unhealthy however it is the way that they are cooked that makes the difference. This recipe incorporates organic potatoes that are firstly boiled before being halved, stuffed and baked.
I am usually a creature of habit when it comes to my breakfasts, often sticking with peanut butter on sprouted toast, chia pudding of some sort or the occasional oats. This recipe uses buckwheat flour which I mill out of activated buckwheat groats as well as a plantbased version of buttermilk. Served with blueberry and maple syrup swirled coconut yoghurt, this dish was the perfect Sunday breakfast in front of the fireplace with a warm matcha latte.
Winter day often means comfort food and why not make it as nutritious when it is so easy? This creamy pasta dish contains no dairy products for the texture and consistency but instead it contains organic butternut pumpkin, garlic, onion and chestnuts roasted to perfection and blended with plant based milk and nutrition yeast for the optimal tasty yet nutritious sauce. I used organic khorasan (also known as kamut) pasta which is not technically gluten free (yet so easily adaptable) however if you can tolerate it, contains protein, complex carbohydrates, fibre as well as thiamine, niacin and magnesium.