Oh look, another curry recipe! What can I say apart from the fact that this chilly afternoon weather makes me crave comforting yet nourishing and grounding food. To be honest, I wasn’t actually intending on making another curry but I guess adding coconut milk to a savoury spicy dish kinda makes it one right?
I’ve been craving a combination of crunchy oats and coconut morphed with blueberries for ages after strolling through Pinterest and decided to come up with this dish. It is so healthy, loaded with healthy fats, complex carbohydrates, protein and fibre to keep you full and satisfied. These are perfect for breakfast or just as a snack with a side of coconut yoghurt or coconut cream!
On this day, I realised that I had legumes for lunch, snacks and dinner! I don’t think there is nothing wrong with that especially in a plantbased diet especially if the legumes are sourced organically and sustainable. Legumes are cheap and are an excellent source of fibre, protein, folate, vitamin B, magnesium and can be used in so many different dishes. Say hello to the humble yet absolutely delicious peanut butter brownies with a salted caramel. Sounds luxurious and guilt-laden right? Fear not- these are wholefoods based and use organic, homecooked chickpeas!