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 hello, here is another curry recipe! My love for curry recipes especially dahl is never-ending especially during autumn and winter when our body thrives on the nourishing, grounding and healing spices. Mung bean, like any other legume is high in plant based protein, complex carbohydrates and fibre amongst micronutrients like folate. Throw these nourishing ingredients in a pot and let it simmer away for the hour and voila, a nutrient-dense, hearty meal is ready with plenty of leftovers for future meals.
To be honest, I have never been a fan of soup. Well, I don’t detest them, I simply prefer foods with more texture. Although delicious and flavourful, they are often satisfying for a hot minute before you’re lookin’ for snacks again. I have learnt to up the satisfaction factor by increasing the amount of protein in my recipes including the good old humble bean. In this recipe, I have also added wild rice for a delicious, nutty texture.
It has been awhile since I posted any of my daily natural and eco-friendly remedies- incorporating my homemade DIY products has become a part of my daily life that it is simply second nature to me and I do not think consciously even think about it sometimes. I have been making my own body moisturisers (click here ) for awhile now and it is only until now that I decided to take it one step further and turn into a soft, luscious body butter. If you have been following me on my other non-food Instagram account (@querencia_naturopathy), you may have seen my calendula and rose infused almond oil that I made several weeks ago.
Goodmorning, on this crisp Winter’s morning . I don’t know about you but this is a week (who am I joking, I mean month… months) of comfort food. I’m not complaining as our comfort foods are always wholefoods based and a healthier version of traditional dishes. Why not make it a little healthier but making healthy and nourishing substitutions?
Ahhh, the good ol’ soy debate. Is it really that bad for you? Absolutely not. The issue and most of the misunderstanding when it comes to soy is that a majority of it is genetically modified. The other issue is the confusion behind the presence of isoflavones aka phytoestrogens which people assume imitate oestrogen effects.
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!